Tomato passata (sieved tomatoes)

The recipe was shared with us by the chef of the Modus restaurant Andrey Zhdanov.

Cannelloni with cream cheese, sun-dried tomatoes, and olives is a vibrant embodiment of Italian cuisine that combines tenderness and richness of flavors. The recipe's roots trace back to the traditions of pasta al forno – baked pasta dishes filled with various fillings. Here, the creamy texture of the cheese blends with the spicy tartness of sun-dried tomatoes and the salty depth of olives, creating a refined harmony. Capers and basil add freshness and zest to the dish, while the baked cannelloni under tomato sauce and parmesan acquires an appetizing golden crust. Perfect for a cozy family dinner or a festive feast, it is served hot with a glass of white wine that reveals its rich bouquet. Each serving is a journey to the heart of Italy, to its warmth and gastronomic perfection.

Braised beef tail is a true embodiment of traditional Russian cuisine, where the simplicity of ingredients combines with rich flavor. The dish originated from peasant traditions when all parts of the animal were used, including the tail, which turns into tender and aromatic meat when braised for a long time. The roasted pieces of tail gain depth of flavor alongside sautéed vegetables and tomato sauce that adds a slight tanginess. Spices like bay leaf and black pepper enhance the natural meat richness. It is usually served with mashed potatoes or fresh bread and pairs excellently with a glass of red wine. The dish warms the soul and evokes a sense of home comfort, becoming the centerpiece of family lunch.