Recipe Catalog
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Langoustine carpaccio and artichoke crudo with truffle emulsion is a refined dish of Italian cuisine that combines the freshness of seafood with the exquisite aromas of truffle. Langoustine carpaccio features delicate thin slices of blanched tail infused with a light taste of olive oil. Artichoke crudo adds textural contrast, revealing a slight acidity from lemon marinade. The truffle emulsion, created by vigorously mixing truffle oil and balsamic vinegar, gives the dish a sophisticated depth. Freshly chopped truffle enhances aromatic richness, turning each forkful into a gastronomic delight. Delicate crispy langoustine tempura completes the composition with an elegant touch, highlighting the balance of flavors. This dish is an ode to Italian cuisine, perfect for special occasions where luxury and refinement are appreciated.
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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.
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From The Mad Cook restaurant
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Beef carpaccio with truffle oil is a refined dish that comes from Mediterranean culinary traditions. Thin slices of beef tenderloin reveal their flavor under the influence of aromatic truffle oil, while parmesan and fresh arugula add richness and freshness. Originally, carpaccio appeared in Venice in the mid-20th century and was named after the artist Vittore Carpaccio, whose paintings featured a rich red color reminiscent of raw meat. This recipe brings Spanish accents with balsamic vinegar, creating an elegant combination of sweet acidity and spicy garlic aroma. Carpaccio is perfect as an exquisite appetizer for dinner, creating a unique atmosphere of lightness and culinary mastery.
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Beef carpaccio with mozzarella and artichokes is an exquisite dish inspired by Spanish cuisine that combines the tenderness of beef tenderloin, the creamy texture of mozzarella, and the rich flavor of sautéed artichokes. The history of carpaccio originates in Italy but has gained unique interpretations worldwide due to culinary experiments. The combination of lemon juice, olive oil, and capers highlights the freshness of the meat, while arugula and tomatoes add a spicy touch. This dish is perfect for a light yet elegant dinner served with crispy toast and a glass of white wine. It is a gastronomic journey where each note of aroma reveals the special character of the ingredients, creating a harmony of flavors.
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Jerusalem artichoke puree with truffle paste is an exquisite side dish of French cuisine that combines a delicate texture with deep, earthy aromas. The Jerusalem artichoke, known for its nutty sweetness, harmoniously complements the potato in this recipe, creating a balance between softness and rich flavor. The truffle paste added at the end imparts a refined aroma to the dish, turning it into a gastronomic delight. Historically, Jerusalem artichokes were popular in Europe as a nutritious tuber but are valued in modern cooking for their unusual taste and health benefits. This puree pairs perfectly with meat or poultry, adding depth to the main course. Serve it with a juicy steak or roasted duck to highlight the noble truffle notes.
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This exquisite soup made from Jerusalem artichokes with chips and truffle oil embodies the elegance of European cuisine. Its delicate creamy texture combines with the nutty aroma of Jerusalem artichokes and subtle woody notes of nutmeg. Crispy chips add contrast, while truffle oil imparts a refined, rich flavor. Historically, Jerusalem artichokes were peasant food but have now become a delicacy of haute cuisine. This soup is perfect for festive dinners and gastronomic experiments, served as a starter or light lunch. Its taste is refined, slightly sweet, with deep earthy undertones, making it a true delight for gourmets.
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Artichoke carpaccio is a refined dish of European cuisine that impresses with its simplicity and elegance. It consists of thinly sliced artichokes drizzled with lemon juice, giving them freshness and a slight tang. Arugula adds spiciness, while olive oil softens the flavor, creating a harmony of textures. Historically, carpaccio originated in Venice and was initially made from raw meat but has since acquired many variations, including vegetable ones. This dish is perfect as a light appetizer or a side dish accompanying the main course. It can be served with crispy baguette or parmesan to highlight the depth of flavor. Artichoke carpaccio is an ideal choice for gourmets who appreciate refined gastronomic experiences.
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Spaghetti crudo al tonno is a light yet exquisite Italian dish that combines the freshness and rich flavors of Mediterranean ingredients. Crudo, meaning 'raw', emphasizes the freshness of the sauce focused on meaty tomatoes, aromatic green onions, and tender tuna texture. Capers add a tangy note while basil provides a refreshing herbal palette. The sauce is not cooked, preserving the brightness of flavors and juiciness of ingredients. This combination first appeared in Italy's coastal regions where fresh products are used close to their natural state. This dish is perfect for warm summer evenings when you crave something hearty yet light. It is served with parmesan or grana padano for added depth of flavor.
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Vladimir Chistyakov, chef of Buro TSUM, shared the recipe with us.
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Recipe from Dmitry Reshetnikov, chef of the Zazazu restaurant (St. Petersburg). A dish from the tasting set dedicated to the Megustro 2021 restaurant festival.
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This exquisite salad of langoustines and green beans is a true embodiment of the elegance of French cuisine. Langoustine, whose tender meat has long been considered a symbol of luxury, combined with crunchy beans creates a harmony of flavors and textures. A light yet rich mustard-based dressing with wine vinegar and olive oil adds zest and depth to the dish. This salad is perfect for both a romantic dinner and formal receptions where sophistication and taste are paramount. Its presentation—a picturesque combination of greens, seafood, and sauce—makes it worthy of the finest restaurants in Paris. It is not just a dish but a true gastronomic delight reflecting the spirit of French culinary art.
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Crudo means "raw", and as the name suggests, the ingredients for the sauce in this recipe do not need to be boiled or fried. Tomatoes, capers, olives, anchovies are simply steamed and then mixed with the finished pasta. All this is seasoned with fresh basil: the Mediterranean on a plate looks and smells exactly like this. The simplest recipe, invented by the famous chef Giorgio Locatelli.
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Pizza 'Crudo' is a true embodiment of Italian culinary tradition, where fresh, simple ingredients transform into a masterpiece of flavor. Its name means 'raw', highlighting the use of delicate Parma ham added after baking. The base is thin dough soaked in rich tomato sauce, with soft creamy mascarpone and stretchy mozzarella. Baked to a golden crust, the pizza receives a finishing touch with slices of ham and drops of aromatic extra virgin olive oil. It’s a harmony of contrasts: warm dough and chilled meat, creamy softness and spicy richness. 'Crudo' is perfect for a light dinner or an aperitif accompanied by a glass of Italian wine, offering true pleasure to every Mediterranean cuisine connoisseur.
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Linguini crudo is a harmony of freshness and sophistication inspired by Japanese cuisine. The recipe features thin, delicate linguini that absorb the aromas of fresh tomatoes, garlic, and herbs like a blank canvas. Basil adds warm spicy notes, cilantro refreshes, and capers bring a tangy kick. Grated Grana Padano or Parmesan cheese adds depth of flavor and creates a creamy texture. This recipe celebrates simplicity and natural ingredients where each component reveals its character without cooking. An olive oil dressing unites the flavors while the dish's lightness makes it perfect for a summer dinner or quick lunch. Linguini crudo is an ode to freshness—a picturesque dish that can surprise and delight with its naturalness.
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