Italian chef Carlo Cracco needs no introduction. Veneto born, he worked with Gualtiero Marchesi and Alain Ducasse before making a name for himself in various restaurants before venturing on his own and opening various restaurants including his flagship Ristorante Cracco restaurant in Milan. When you think about Italy and its food, the first thing that comes to mind wis … [Read more...]
Recipe by Valentino Cassanelli: Seared scallops with coral carbonara, bitter herbs and sea urchin
Serves 4 For the carbonara sauce 25 g pork cheek, seasoned20 g butter1 clove of garlic80 g scallop coral0.3 g saffron30 g white wine12 g basmati rice200 g fish stock6 g Pecorino Roman0.1 g ground pepper5 g yuzu Brown the garlic clove, the bacon and the coral in the butter, then add the white wine, rice, saffron and fish stock. Cover and cook for 20 minutes. Remove the … [Read more...]
Recipe by Valentino Cassanelli: Linguine with ginger, veal and cocoa nibs
Serves 6 For the veal: 1 veal head 2 onions, roasted 2 cloves 1 bay leaf salt White vinegar (80 g /litre or water) Place the veal head into a sauce pan and roast for 45 minutes at 190 ° C. Make a broth by adding roasted onions, cloves and a bay leaf. Add the water and white vinegar to cover and simmer for 4 ½ hours, adding the tongue 45 minutes before the end. Once … [Read more...]
Recipe: How to make braised duck with taro
With this easy to follow the recipe on Braised Duck with Taro, you will be cooking in no time with fun and excitement. Introduction: Section 1 I really love Asian cuisine, maybe because I find their food very tasty and delectable. And there is one particular dish that I have been craving for since I have tasted it, the braised duck with taro in it. I’ve tasted in once … [Read more...]
Recipe by Merlin Labron-Johnson: Grilled spring and winter vegetables with wild herbs and a hay-smoked egg yolk sauce
Merlin Labron-Johnson is a chef who can be considered a fervent fermenter, pickler and curer, and this passion comes from his time at the cult Belgian restaurant In de Wulf which closed its doors in December 2016. Everything was done in house; all the pickling, smoking and charcuterie curing, using only traditional and old fashioned methods of preservation. These influences are … [Read more...]
