Tomato concasse

Tunguska brand chef Nikolay Bobrov shared the recipe with us.

Eggplant can be a great base for autumn bruschetta. Recipe by Vyacheslav Kazakov, chef of Hands Asian.

Gently baked on the inside and fried until golden on the outside, full of the aroma of cumin, ginger and coriander and soaked up with spicy tomato salsa - this eggplant is almost addictive. The counterpoint to it is creamy cashew cheese. You can buy ready-made cheese in vegan shops or master the method of its preparation yourself. Vlad Suchkov gives a quick and minimally expensive option: you just need to leave the nuts to soak in the refrigerator overnight , and grind them together with special vegan yeast in the morning.

Not a salad, but an ode to legumes: lentils and red beans in the salad, white beans in the dressing and neat tofu sticks side by side on the plate. If you want to add a significant dose of fiber, iron and dietary vegetarian protein to your diet along with beans, then here is a way to do it beautifully. The source of additional pleasures here are finely chopped tomatoes, Dijon mustard, sweet and sour Chinese sauce and balsamic cream, which are dressed in moderate doses to the salad to prevent excessive starchiness and monotony of the bean company. Recipe from the Food Embassy restaurant.

This recipe was invented by Nikolai Bobrov, the chef of the excellent restaurant Tunguska. This stew is not for every day, it will rather look great on a festive table. It is not quick to prepare, and you will need ingredients that require preliminary preparation. For example, first you need to cook a bisque of shrimp shells - it will give the dish a bright strong taste. And you will also need to prepare a strong fish broth in advance (here are detailed instructions on how best to do this) - it also greatly affects the character of the dish. Both can be prepared in advance and stored in the freezer, then the seafood stew will turn into a simple and quick dish.

Recipe by Giuseppe Davi, chef of the Butler restaurant.

The salad from Viktor Beley, concept chef of Seafood Bar, is made according to the principle of "do no harm" - there is nothing overly high-calorie or unhealthy in it, and even mayonnaise mixed with wasabi does not so much weigh down the dressing as add intrigue to the taste. With a hot sauce, the salad made from broccoli, green beans and green onions does not seem overtly herbaceous. And against a green background, the white and pink shrimps look especially elegant.

Recipe from the Moscow bar Community.

Sweet and sour soy goulash with curry is a vibrant dish of Pan-Asian cuisine that combines the spicy kick of curry with the refreshing tang of lemon and the sweetness of bell pepper. The soy goulash infused with spice aromas becomes tender and rich, while the tomato concasse adds thickness and velvetiness to the sauce. This dish evokes Eastern gastronomic traditions where flavor balance is a key principle. It pairs perfectly with rice or noodles, highlighting its exotic character. Easy to prepare, it suits both everyday meals and special occasions, surprising with its harmony of flavors and depth of aroma. Sour cream adds creaminess while fresh herbs provide freshness. The dish is not only tasty but also nutritious, fitting well into a vegetarian diet and revealing new facets of Asian cuisine.

The salad with chanterelles and bacon is a true culinary masterpiece inspired by Italian traditions. Chanterelles, with their delicate nutty aroma, perfectly complement crispy fried bacon, creating a harmony of flavors. Tomato concasse adds a light acidity, while fresh spinach brings a refreshing note to the salad. The mustard dressing enhances the depth of flavor and adds spiciness, while bread chips provide a textural twist. The final touch is grated hard cheese that unites all components into a single symphony of taste. This salad is perfect as an exquisite appetizer on a festive table or as a light dinner that brings gastronomic pleasure.

Osso buco with tomatoes and oranges is a refined Italian dish that originated in sunny Milan. Tender veal shank braised in aromatic sauce is filled with the rich flavors of ripe tomatoes, fresh orange zest, and fragrant rosemary. This harmonious blend of sweet citrus notes and deep meat texture creates an incredibly rich bouquet that pairs perfectly with fresh pasta. Thanks to the long slow cooking, osso buco becomes tender and literally melts in your mouth. Traditionally served right in the pot to preserve the full flavor, this dish is a true embodiment of Italian gastronomic culture where simplicity of ingredients meets culinary sophistication.

Fish soup made from three types of fish is a traditional Russian dish with a deep history in folk cuisine. It was prepared in ancient times when fishing was not just a hobby but a means of sustenance. This recipe uses sturgeon, pikeperch, and trout, giving the soup a rich flavor with noble undertones. Vegetables, herbs, and spices enhance the aroma, while adding vodka at the end of cooking makes the broth clear and intensifies the taste. This dish is especially valued for its lightness, nutritional value, and ability to warm during cold seasons. Fish soup is not just a soup; it symbolizes unity with nature and the traditions of Russian cuisine, enjoyed particularly outdoors by a river or lake.

Linguine carbonara with shrimp is an exquisite version of classic Italian pasta, combining delicate seafood notes with a rich creamy flavor. The roots of carbonara trace back to Italian cuisine, traditionally made with guanciale and egg. In this recipe, shrimp replaces bacon, adding freshness and sophistication to the dish. The linguine absorbs the aromas of creamy and truffle oil, while the addition of red caviar and parmesan makes the taste rich and deeply balanced. The poached egg adds a creamy texture, and basil adds a light spiciness. This dish is perfect for a romantic dinner or special occasion, highlighting the elegance of Italian cuisine.

Recipe from the book by Alena Spirina "National pies" .

Chili con carne with stout is a bold and rich version of the classic Mexican dish. Its history dates back to cowboy traditions when meat was stewed in a rich sauce with beans and spices. The addition of stout adds depth of flavor: the bitterness of dark beer harmonizes with the acidity of tomatoes and the spiciness of sriracha sauce, while slow cooking makes the beef incredibly tender. The dish pairs perfectly with warm bread or rice, highlighting its richness and spiciness. Ideal for a cozy dinner in cold weather or for a company that loves gastronomic experiments.