Recipe Catalog
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Dorada in leek is an exquisite dish of Italian cuisine that embodies the harmony of Mediterranean flavors. Juicy fish wrapped in tender leaves of leek acquires a subtle aroma of fresh thyme, lime, and garlic. The recipe's origins trace back to the fishing traditions of southern Italy, where simple yet flavorful ingredients create culinary masterpieces. Dry white wine adds depth and elegance during baking, while the crispy crust formed at the end adds textural contrast. Dorada in leek is suitable for both a romantic dinner and a festive lunch, perfectly paired with light vegetable sides and a glass of white wine.
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Minestrone is the soul of Italian cuisine, a traditional soup filled with vibrant vegetables, the tenderness of beans, and the comfort of aromatic spices. Historically, it originated as a peasant dish made from seasonal ingredients available in every Italian household. Its flavor is rich and deep: the light sweetness of carrots and bell peppers combines with the tanginess of tomatoes, while soft beans add thickness and heartiness. Bay leaves, oregano, and thyme reveal warm Mediterranean notes, creating a true gastronomic celebration. Bowtie pasta adds textural playfulness, making each spoonful unique. Minestrone is perfect as a warming lunch in cold weather or a light dinner that is nutritious and healthy.
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A bowl made of semolina porridge with sweet nut dukka is a delicate, refined dish embodying the coziness of a home breakfast. Semolina porridge, traditionally loved in many European families, gains new shades with the addition of cocoa that creates a light chocolate note. Nut dukka, with its crunchy texture and rich flavor, adds an Eastern charm to the dish. Banana adds sweetness and fruity freshness, while honey or Jerusalem artichoke syrup completes the composition with soft caramel warmth. This dish is not only nutritious and warming but also perfect for a relaxed morning or cozy snack where tradition meets modern gastronomic trends.
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The recipe was shared with us by Yegor Rudolsky, chef of Touch of Matcha.
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The recipe was shared with us by Yegor Rudolsky, chef of Touch of Matcha.
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The recipe was shared with us by Yegor Rudolsky, chef of Touch of Matcha.
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The recipe was shared with us by the chef of Touch of Matcha Yegor Rudolsky. Buckwheat is our everything after Pushkin. Birch trees are also strongly associated with Russia. We collect young birch buds, then add them to our bowl. When they are young, they are soft and pleasant. At first, we prepare them for future use, and when they run out, we simply remove this bowl from the menu and move on to others. We do not overcook buckwheat, we preserve the grain. Fermented tomatoes and cauliflower add acidity and spice.
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The recipe was shared with us by Touch of Matcha chef Egor Rudolsky.
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The recipe was shared with us by Touch of Matcha chef Egor Rudolsky. Salmon goes well with cream cheese, tomatoes go well with quinoa. We added croutons to the cream cheese. And we decided to put this whole story on the leaves. What can we add? It lacked a little spiciness, and blackberry and chili sauce is just right for that. It lacked sweetness - we added mango sauce.
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Rice bowl from Oleg Shin, chef of Coba Hand Roll Bar, looks like disassembled sushi, and the principle of its assembly demonstrates a lot in the Pan-Asian tradition. First of all, typical Asian handling of meat, which is cut into thin slices and literally immersed in boiling water for a couple of seconds, preserving a semi-raw texture. Secondly, handling of tofu, which, before getting into a bowl with boiled rice, is lightly marinated in a complex broth of apples , mirin and seaweed, acquiring a marine, distinctly "seafood" flavor. Spinach greens and shiitake mushroom caps are blanched in the same broth. And on top of all this spicy-sweet-sour broth, a poached egg is placed so that when opened, it envelops both the meat and vegetables with a warm, runny yolk. Recipe from Oleg Shin, chef of Coba Hand Roll Bar.
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The recipe was shared with us by the chef of the Twig cocktail bar.
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Chef Yaroslav Inshakov (Septa wine bar) shared the recipe with us.
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Oven-baked dorada is a refined dish that combines simplicity in preparation with rich flavor. The baked fish acquires a tender texture, and its meat absorbs the aromas of fresh cherry tomatoes, garlic, and oregano. Olive oil adds softness and richness to the dish, while chopped parsley completes the composition with fresh notes. The origins of this recipe trace back to Mediterranean cuisine, where fresh seafood and minimalism in ingredient processing are valued. Dorada baked in this way is perfect for a family dinner or a special occasion when you want to enjoy the pure taste of natural products.
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20
Dorada baked with spinach and mushrooms is a true embodiment of Mediterranean elegance. The fish, known for its tender and slightly sweet flavor, harmoniously pairs with the aromatic filling of spinach and mushrooms, complemented by onions and garlic. A light sauté gives the dish an appetizing golden crust, while baking in the oven retains its juiciness. Leeks used for wrapping add subtle notes of freshness, and lemon upon serving adds a slight tanginess that enhances the flavor. This dish not only looks beautiful on the table but is also perfect for an exquisite Mediterranean-style dinner.
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40
Dorada baked with potatoes, parsley, garlic, and pecorino romano cheese is a true embodiment of Italian gastronomy, where simplicity meets exquisite flavor. This dish has roots in Mediterranean culinary traditions and is especially popular in Italy's coastal regions where fresh fish takes center stage. Baking preserves the juiciness of the dorada while the potatoes infused with garlic, parsley, and melted butter become tender and rich. Pecorino romano adds depth with its tangy and salty notes, transforming this dish into a harmonious blend of textures and aromas. Baked dorada is perfect for a cozy family dinner or a festive feast, leaving warm memories of Mediterranean cuisine.
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