Escargot Ravioli with Parsley and Black Pepper Veloute, Pernod Foam
Chef Clay Conley of Azul – Miami, FL
April 2008

South Florida Rising Star Clay Conley of Azul uses his Vita-Mix blender to create the filling for an escargot ravioli garnished with a parsley and black pepper velouté and Pernod foam.
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