Pan-Seared Branzino, Cucumber Salmoriglio, Borage Blossoms Here we are on the sparkling azure Mediterranean. I’m in the cucina with Chefs Norma and Debi, cooking for opening day of our virtual ristorante Ciao Fiore! Norma is in the process making ricotta fresca for the extravagant antipasti tavola, and Debi is using sodium alginate and calcium chloride to … Continue reading "Pan-Seared Branzino, Cucumber Salmoriglio, Borage Blossoms"