Recipe Catalog

Recipe from Andrey Zelenkov, chef of the Gashek gastro bistro.

This vegetable salad with pesto and homemade mayonnaise is a harmony of freshness and rich flavors. European cuisine is known for its simple yet elegant dishes, and this salad is a bright example of that. The combination of crunchy iceberg and tender cabbage leaves, complemented by the spiciness of red onion, creates a base for the perfect balance of textures. Homemade mayonnaise adds creamy tenderness to the dish, while aromatic pesto adds spicy depth. This salad can be served as a light dinner or as a side dish to main courses; it pairs wonderfully with white wines and fresh bread. This recipe is an art of combining simple ingredients into a refined dish that delights in taste and appearance.

Homemade buziate pasta with pesto alla trapanese is a true masterpiece of Mediterranean cuisine filled with the aromas of Sicily. Buziate is a traditional spiral-shaped pasta that holds rich sauce perfectly. Pesto alla trapanese is a unique take on classic pesto, combining the freshness of cherry tomatoes, the sharpness of roasted almonds, the brightness of basil, and the richness of parmesan. The light spiciness of capers, anchovies, and garlic makes the flavor rich and harmonious. The pasta dough requires careful kneading for perfect texture. This dish brings warmth and comfort of Italian gastronomy; it is enjoyed with a glass of white wine. Perfect for a special dinner where simplicity of ingredients meets sophistication of taste.

Homemade pesto sauce is a classic of Italian cuisine filled with the aromas of fresh basil, spicy garlic, and the tenderness of pine nuts. Its origins trace back to Liguria, where the sauce was used to dress pasta, antipasto, and even soups. In this recipe, arugula is added to the traditional ingredients for a peppery bitterness, while olive oil unites all flavors into a harmonious texture. Grated Parmesan completes the composition with a rich creamy-cheesy aroma. Pesto pairs perfectly with pasta, fresh bread or roasted vegetables, and its preparation is a true delight that allows you to see and feel each ingredient. It can be made by hand in a mortar or using a blender for a creamier consistency. This sauce is the quintessence of simplicity and flavor that conveys the spirit of Italy in every shade.

Aromatic herbs are what our garden has done best this year. The green basil is especially good, fluffy and juicy, you could take it to an exhibition. Small, pea-sized cherry tomatoes are also not bad , the last couple of months the bushes looked seriously ill, but they bore fruit without interruption. Actually, this recipe was born from these two home-grown ingredients. The basis is the well-known Caprese salad, but served on white toasted bread under a layer of melted cheese.

Pesto is a legendary Italian sauce born in sunny Genoa. Its base is fresh basil, whose bright aroma is complemented by garlic, pine nuts, and olive oil, creating a silky texture. The finishing touch is grated Parmesan, giving the dish a rich, tangy flavor. This sauce embodies the harmony of the Mediterranean, transforming simple dishes into culinary masterpieces. It pairs perfectly with pasta, bread, and vegetables, adding depth and noble character to them. Homemade pesto is an opportunity to experience true Italy in every bite while enjoying its freshness and richness of flavors.

A pizza from the "white" category, that is, where the flatbread is not covered with tomato sauce, but only cheese is used - grated into the sauce or on its own. Although it would be more appropriate to call it "green", since both broccoli and zucchini delight us with their cheerful crunch and salad color in winter and summer, which allows you to create the illusion of vegetable abundance, even when snow is sweeping. It is better to cut zucchini very thinly, but with broccoli there is no need to chop it small, it is advisable to disassemble it into fairly large inflorescences for beauty and contrast with the velvety texture of parmesan melted in cream.