Recipe Catalog
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Recipe from the restaurant "Syrovarnya na Oktyabr".
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Recipe from Christian Lorenzini, chef of the restaurant Christian.
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Cheese soup with rabbit and croutons is a cozy dish embodying European culinary tradition. The combination of tender rabbit meat and the velvety texture of melted cheese creates a rich, warming flavor perfect for cold evenings. The light sweetness of carrots and bell peppers complements the softness of potatoes and the spiciness of onions, while spaghetti adds heartiness to the soup. The dish is enhanced by aromatic croutons with herbs that add a crunchy texture and a special spicy note. This soup is not only nutritious but also elegant, suitable for both home dinners and special occasions. In Europe, such soups were traditionally made in rural homes, enjoying their warmth and rich taste.
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90
Rabbit baked with sour cream and cheese is a tender dish of Russian cuisine that embodies coziness and home warmth. Historically, rabbit meat was valued in Russia for its tenderness and dietary properties. In this recipe, rabbit legs are first fried to a golden crust and then baked in the oven, soaking up the creamy tenderness of sour cream and the zest of cheese. Onion adds a sweet aroma, while layers of ingredients ensure a rich flavor. The finished dish is juicy with an appetizing golden crust. It pairs excellently with mashed potatoes or fresh vegetables, creating a balanced and nutritious treat perfect for family dinners or festive gatherings.
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40
Stracchino and broccoli casserole is a refined combination of Italian cheeses and tender broccoli florets encased in a crispy pastry crust. This recipe embodies the traditions of French cuisine, bringing lightness and elegance to the flavor. Stracchino, a soft creamy cheese with a slight tang, perfectly complements the sweet taste of ricotta and the depth of aromatic Grana Padano. Broccoli adds freshness, making the dish lighter and healthier. The casserole's taste is remarkably harmonious—creamy, delicate, with subtle savory notes. It is ideal for a cozy family dinner or a festive table setting. Serve it warm with a glass of white wine and a fresh salad to fully unveil its culinary magic.
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The history of stewed oxtails goes back to medieval Rome and local slaughterhouses. "Vaccinari" - butchers who were given all the offal from their place of work - made a rich soup from the waste of production . Previously, this dish was considered food for the poor, but now it is a local specialty. There are two main varieties: with chocolate sauce, pine nuts and raisins and without them.
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180
Tagliatelle with duck ragù, tomatoes, and rosemary is a true embodiment of Italian gastronomic sophistication. The dish combines the rich flavor of duck meat, the acidity of tomatoes, and the aroma of fresh rosemary, creating a harmony of textures and tastes. The recipe's history originates from Tuscan cuisine, known for its mastery in preparing meat ragùs. Slowly braised duck meat becomes tender while the tomato sauce with wine adds depth to the flavor. Tagliatelle, with its velvety texture, beautifully absorbs the sauce, making each forkful rich and satisfying. Perfect for a cozy dinner accompanied by a glass of red wine. This dish embodies the traditions of home Italian cooking, uniting the warmth of family meals and the pleasure of true culinary art.
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105
Couscous with lamb stew and tomato sauce with rose petals is an exquisite dish of Arabic cuisine that combines spicy aromas and tender meat texture. The origins of this recipe date back centuries when spices and herbs were used to create rich flavors in desert regions. Lamb slow-cooked with saffron, thyme, and oregano acquires a deep, warming taste, while vegetables add freshness and a hint of sweetness. The dish is uniquely enhanced by the tomato sauce with rose petals – it provides a subtle floral note that balances the spiciness and richness of the stew. Steamed couscous perfectly absorbs the sauces, creating a harmony of textures and aromas. This dish is perfect for a cozy dinner or festive gathering, awakening true enjoyment of Eastern culinary traditions.
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A complex dish based on mushrooms, duck and tomatoes. Place it in the middle of the table and serve with tasty bread - it's good for dipping in the ragout sauce.
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Fusilli with chanterelle and nettle ragout is a refined dish of Italian cuisine, combining the aroma of forest mushrooms and a spicy note of young nettle. Chanterelles sautéed in olive oil with onions and celery acquire a rich, nutty flavor, while the addition of white wine gives them a sophisticated depth. Nettle, pre-treated with boiling water, retains its freshness and slight bitterness. Fusilli, perfectly absorbing the sauce, become a tender and balanced dish, while truffle oil and parmesan elevate it to culinary perfection. This is a vivid example of a seasonal dish where simple ingredients turn into a true gastronomic masterpiece, revealing the full palette of Italian flavors.
9
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25
Burgundy beef stew is one of the most famous dishes of French cuisine, originating in the heart of Burgundy. This exquisite combination of slowly braised beef infused with the rich aroma of red wine, tender mushrooms, crispy bacon, and a fragrant bouquet of garnishes makes it special. Every detail of the recipe—from careful marinating of the meat to slow cooking—makes the dish incredibly tender and rich. The flavor of this stew unfolds with deep meaty notes balanced by subtle accents of herbs and vegetables. It is perfect for cozy home dinners or festive gatherings, especially when served with mashed potatoes or fresh baguette. A true quintessence of French culinary mastery!
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240
Vegetable stew with mushrooms is the essence of French cuisine, where the simplicity of ingredients meets the richness of flavor. This dish originates from Provence, where vegetables are slowly stewed to reveal their natural aromas and textures. Tender mushrooms, juicy zucchini, sweet peppers, and ripe tomatoes create a harmonious blend of tastes, while cabbage adds softness and depth. Light stewing in vegetable oil with onions and garlic makes the stew rich and aromatic. It is perfect as a standalone dish or as a side to meat or fish. Ideal for a light dinner or warm family lunch, this stew warms the soul and delights the palate. Its versatility allows for experimentation with favorite spices and herbs.
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The recipe is taken from the collection of recipes by Nastya Ozerova.
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Recipe by Glen Ballis and Ruslan Zakirov for Kuznya House restaurant.
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Italian classics, rethought by Jamie Oliver and therefore easy to reproduce away from Italy: instead of sweet ground tomatoes, you can take a semi-finished product of pelati from a can, any simple table wine will do for the sauce , the main thing is that it is white and dry, instead of fresh thyme and bay leaf, it is not shameful to sprinkle dried Italian herbs from an industrial mill. Even pre-cooked broth can be neglected. The union of smoked bacon with herbs and a pinch of cinnamon can give the stewed turkey such a full-bodiedness that no one will guess that the lack of broth was replenished with water. An important trick - at the end, do not forget to splash a couple of spoons of water from the pan left over from cooking the pasta itself into the sauce, it will give the sauce a starchy viscosity. According to Italian habit, it is better to serve cheese separately - let everyone control how much to add to their plate.
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