Recipe Catalog
No recipes contain all the words, showing recipes that match some of them
Chicken carpaccio with satsivi sauce is a refined dish of Georgian cuisine that embodies the richness of flavors and traditions of the Caucasus. Tender chicken fillet, steamed with gelatin, acquires a dense texture and pairs perfectly with the nutty satsivi sauce. The sauce, rich in aromas of walnuts, garlic, onions, and spices, has a velvety consistency and mild spiciness. The origins of this dish can be found in ancient Georgian traditions where nut sauces were an integral part of culinary heritage. Carpaccio with satsivi sauce is an excellent appetizer for festive tables that surprises with its depth of flavor combination. Serving it with cilantro adds freshness to the dish while the elegant thin slices of chicken make it light and pleasant to perceive.
14
4
40
Chanakhi with satsivi sauce is a true Georgian gastronomic delight, infused with the aromas of spices and fresh vegetables. This traditional dish preserves the culinary traditions of the region and consists of slow-cooked lamb with coarsely chopped vegetables that gradually absorb the juices of the meat and spices. The satsivi added at the end gives a rich nutty texture and exquisite spiciness. The dish is rich, with deep flavor and a slight acidity from tomatoes, while herbs complete it with fresh notes. It pairs perfectly with lavash, allowing you to enjoy the fullness of its rich sauce. Chanakhi with satsivi is a soulful, warming dish ideal for leisurely evenings with family or friends.
15
8
120
Cauliflower has long become something of a budget meat substitute: it has flesh, creaminess, protein content, and in general it resembles chicken. And, let's be honest, chewing elastic inflorescences fried until golden brown is more pleasant than soy imitation of meat cutlets. Sergey Navasartov takes advantage of the similarity of cabbage to poultry, complementing it with satsivi sauce. And for volume of taste, he also adds a Middle Eastern spice mix harissa, but if you do not have it in your kitchen , take adjika, it will also successfully add an interesting spicy note to the cabbage. Recipe from Sergey Navasartov, chef of the restaurant "Noev Kovcheg".
11
4
30
Satsivi made from chicken with walnuts and anise is one of the most exquisite dishes of Georgian cuisine. Its roots go back centuries when nuts and spices were used to create rich sauces. Tender chicken meat simmered in a fragrant nut-spice sauce acquires a velvety texture and rich flavor. Anise adds a light sweetness that complements the richness of the walnuts and cumin. This dish is perfect for festive gatherings as well as cozy family dinners. Satsivi is traditionally served chilled, making it special among hot meat dishes. Its thick, rich sauce pairs wonderfully with lavash or fresh bread, while its spicy aroma awakens the appetite. A true delight for connoisseurs of Georgian gastronomy!
8
5
30
Chicken satsivi with cloves and cinnamon is a dish enveloped in the aromas of spices and a rich culinary history. Although traditionally associated with Georgian cuisine, variations with Italian notes reveal it in a new light. The thick nut sauce with garlic, cloves, and cinnamon gives the chicken an extraordinary depth of flavor, blending sweet, spicy, and slightly sharp notes. Prolonged chilling makes the dish rich and harmonious. It pairs perfectly with fresh herbs and light sides. Satsivi is not just a treat but a true celebration for gourmets that unveils the traditions of spicy cuisine and the art of flavor pairing.
14
6
60
The smoked chicken breast carpaccio salad from Chicken Run is a harmony of flavors and textures embodying Spanish gastronomic heritage. Tender smoked chicken breast sliced thinly adds a rich smoky aroma to the dish, complemented by the freshness of mixed salad leaves. The dressing made from sesame, olive, and sunflower oils combined with golden fried onions reveals a richness of flavor, while spicy smoked paprika adds a zesty note. Garnished with slices of radish and cilantro, this salad is an ideal choice for both a light snack and an exquisite dinner. It can be served on warm summer evenings, enjoying the juicy combination of ingredients that transports you to the atmosphere of Mediterranean shores.
12
1
15
Salmon carpaccio with Asian sauce and popcorn is a refined dish that combines the tenderness of Italian cuisine with rich Eastern aromas. Carpaccio, which originated in Venice in the mid-20th century, is traditionally made from thin slices of raw meat or fish dressed with a spicy sauce. In this version, the dish is enriched with the creamy texture of salmon highlighted by the refreshing tartness of yuzu and the subtle flavor of white miso paste. Smoked mozzarella adds a deep aroma to the dish, while popcorn provides an unexpected crunchy note. This carpaccio is perfect as a light appetizer or an elegant dish for a festive dinner.
9
4
20
Octopus carpaccio in wine sauce is a culinary art of Greek cuisine, where tender, thinly sliced octopus tentacles combine with rich wine syrup and fresh arugula.
13
8
150
Cauliflower carpaccio with ponzu sauce and parmesan is a refined dish that combines Japanese traditions with European gastronomy. The lightness of cauliflower pairs with the rich umami notes of soy sauce and ponzu vinegar, creating a balance between freshness and spiciness. Delicate flakes of parmesan add creamy depth, while truffle oil lends sophistication to the aroma. This dish is perfect as a light appetizer or an unusual addition to the main menu, surprising guests with its elegance and subtle flavor. The pleasant crunchy texture of cauliflower combined with the tender marinade and aromatic herbs makes the carpaccio not only tasty but also aesthetically appealing. Such a recipe embodies simplicity and sophistication, worthy of attention from culinary connoisseurs.
8
1
10
Salmon carpaccio with cheese, zucchini, and artichoke sauce is an elegant dish of Italian cuisine that combines the delicate texture of fish, the creamy taste of mozzarella, and the light crunchy freshness of zucchini. Its origin traces back to the traditions of Italian carpaccio, typically made from thinly sliced meat or fish. Norwegian salmon, with its rich flavor and buttery texture, perfectly complements the aroma of sautéed artichokes, garlic, and white wine, creating a refined gastronomic composition. Serving warm carpaccio enhances its flavor qualities, while the combination of ingredients makes it an ideal dish for both an exquisite dinner and a light snack. The pleasant balance of salty, sweet, and creamy makes it a true decoration for any table.
9
1
70
Pear and prosciutto carpaccio with arugula and honey-mustard sauce is a refined dish that combines the delicate sweetness of pear, the salty sophistication of prosciutto, and the spiciness of mustard. This recipe is inspired by traditional Italian cuisine adapted in a Spanish style where fresh ingredients play a key role. Thin slices of pear are infused with the flavors of honey and Dijon mustard sauce, while balsamic cream adds subtle caramel notes. Pine nuts provide textural variety, and fresh arugula refreshes the taste. Perfect for a light dinner or festive appetizer, this carpaccio becomes not just a dish but a true gastronomic masterpiece revealing the harmony of sweet, salty, and spicy.
8
1
20
Tomato carpaccio with mint and pomegranate sauce is a refined and light Italian salad that combines the freshness of ripe Baku tomatoes, the rich acidity of pomegranate juice, and the velvety depth of balsamic cream. Its history begins with the classic carpaccio originally created for gourmets who appreciate subtle flavor nuances. Bright pomegranate seeds add texture and sweetness, while fresh mint refreshes the aftertaste, making the dish perfect for a summer dinner or festive aperitif. Carpaccio is served chilled and pairs well with white wine or light Italian appetizers. It is not just a salad but a true work of art that highlights the elegance of any table.
9
2
30
Beef carpaccio with mustard sauce is a refined dish embodying the elegance of European gastronomy. Although traditionally associated with Italian cuisine, its variations have found a place in Spanish culinary traditions as well. Thin slices of beef soaked in honey-mustard dressing acquire a delicate spiciness highlighted by fresh arugula and tangy capers. Creamy balsamic adds a sweet-sour accent, while parmesan completes the harmony of flavors with a rich salty note. This dish is served cold, allowing all ingredients to reveal their beauty, making it perfect for a light dinner or an exquisite appetizer. Carpaccio is true art of simplicity where freshness and balance are key elements of its exquisite taste.
10
2
45
Satsivi made from chicken and nuts is an exquisite dish with a deeply rooted history, traditionally belonging to Georgian cuisine rather than Greek. It is a cold nut sauce that pairs excellently with juicy chicken meat. Its flavor surprises with its layers: the nutty softness harmonizes with the spicy richness of the spices, while the tenderness of the chicken complements the velvety texture of the sauce. The dish is perfect for festive gatherings as it is served chilled, allowing the aromas to fully unfold. The nuts add a gentle sweet-earthy note, while the spices provide piquancy and depth. Serving it with cilantro and chili pepper adds freshness and a hint of heat. Satsivi is not just a culinary creation but also a symbol of Georgian hospitality, conveying the warmth of home cooking and the richness of age-old traditions.
11
7
60
Chicken Satsivi is a refined dish inspired by Georgian culinary traditions but interpreted with an authorial approach. Tender chicken meat soaked in a rich walnut sauce creates a harmony of flavors where the creamy texture of the nuts intertwines with subtle spicy notes of anise and cumin. This sauce envelops the chicken, filling it with a velvety taste while the soft aroma of spices adds mystery. The flavor of the dish unfolds gradually: first the richness of walnuts, then a slight acidity finishing with a warm trail of spices. Satsivi is perfect for a leisurely dinner, enjoying exquisite combinations and revealing deep gastronomic nuances. It is served chilled or slightly warm, complementing the atmosphere of home comfort and sophistication.
8
6
30
