Recipe Catalog
No recipes contain all the words, showing recipes that match some of them
The recipe was shared with us by the chef of the White Rabbit restaurant Vladimir Mukhin.
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A liver cake with two fillings is a true culinary masterpiece. It combines the tenderness of beef liver with the spiciness of vegetable and egg fillings. This dish originated from gastronomic experiments and has become a find for lovers of unusual snacks. The light liver layers are soaked in mayonnaise mixtures with a garlic aroma, while the decoration of vegetables, greens, and cheese makes it not only tasty but also aesthetically appealing. The cake's flavor is rich and velvety with subtle spicy notes, and its texture is soft yet dense. This cake is perfect for a festive table – it will surprise guests with its unconventional approach to favorite ingredients and provide harmony of flavors in every bite.
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Bruschetta is a classic Italian dish with roots in Tuscan villages where peasants toasted bread over fire, rubbed it with garlic, and drizzled it with olive oil. Today, bruschetta has become a versatile appetizer that can be adapted to any taste. Crispy white bread lightly infused with garlic aroma and rich olive oil serves as the perfect base for various toppings. The combination of tuna with mayonnaise and mustard adds zest; roasted peppers delight with sweetness and smoky notes; the classic tomatoes with mozzarella charm with freshness; while the aroma of basil and pesto turns the appetizer into a gastronomic delight. Bruschetta is not just food; it's a journey through Italy's flavor dimensions that can enhance any table and complement a meal with lightness and sophistication.
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Here sprats meet homemade eggplant caviar - the result is a fragrant, juicy bruschetta with a complex flavor.. Recipe by Dmitry Zotov, owner and chef of the restaurant Zotman Pizza
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Barley with various mushrooms is a classic dish of Russian cuisine that embodies the charm of forest gifts and the rich taste of barley groats. Mushrooms, whether aromatic porcini or savory shiitake, add depth and richness to the dish, while carrots provide a light sweetness. Historically, barley was popular among peasants and soldiers who valued its nutrition and affordability. This dish is perfect as a base for a hearty lunch or dinner, especially in the autumn or winter season. Slowly cooked barley absorbs the mushroom aroma and soy sauce beautifully, creating a rich umami-flavored ensemble. It pairs perfectly with rye bread and fresh herbs.
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The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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The filling for ravioli with sausage and spinach is a true embodiment of Italian flavor. The rich and hearty filling, infused with the aroma of onion and olive oil, combines with the tenderness of spinach to create an amazing balance of taste. Milk-soaked white bread adds softness to the filling, while a drop of port wine adds a subtle sweet note. This recipe was born in the cozy kitchens of Italy, where ravioli is a symbol of family meals and hospitality. Such a filling is perfect not only for classic ravioli but also for other types of pasta or dough, creating a harmonious blend of flavors in every bite.
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The filling for beef ravioli is the embodiment of true Italian traditions, where simple ingredients are transformed into a culinary masterpiece. The rich and intense flavor of beef, slowly stewed with tender leeks, is harmoniously complemented by the spicy note of parmesan and a light sweetness of sherry. Breadcrumbs give the filling airiness, while the egg binds the ingredients together to create the perfect texture. This combination makes ravioli not just a dish but a true gastronomic delight. Perfect for both festive dinners and cozy family lunches. Serve with classic tomato sauce or creamy butter to highlight the richness of flavor. The filling reveals itself in every bite, turning ordinary ravioli into an exquisite treat that transports you to an atmosphere of Italian cuisine filled with warmth and passion for true taste.
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Beet ravioli with nut filling and rosemary cream sauce is a culinary masterpiece inspired by Italian traditions. This recipe surprises with the earthy aroma of beets, the rich texture of nut cream, and the zesty freshness of rosemary sauce. The light citrus notes of lemon highlight the depth of flavors, while balsamic vinegar adds a finishing touch. These ravioli require no dough, transforming delicate slices of beet into an elegant shell for creamy filling. They can be served as an exquisite appetizer or a light main dish, perfectly paired with white wine and fresh herbs. The dish is not only visually appealing but also nutritious, balancing natural ingredients in a refined gastronomic symbiosis.
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Green ravioli with pumpkin and sage sauce is a refined dish of Italian cuisine, where delicate dough colored with chlorophyll from spinach combines with a rich, sweet filling of roasted pumpkin, amaretti, and spicy mustard. The sage sauce made with butter adds a sophisticated aroma and velvety texture to the dish. This dish is a true work of art that blends traditional Italian flavors with culinary mastery. The ravioli not only delight the eye with their bright green hue but also impress with the balance of sweet, salty, and nutty flavors. In Italy, it is served as a festive dish, and its tender structure and depth of flavor make it perfect for cozy family dinners and formal gatherings.
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Pumpkin ravioli with ricotta and sage butter is an exquisite dish of Italian cuisine that combines tenderness and rich flavors. Its roots trace back to Tuscan gastronomy traditions, where pumpkin is used to create delicate and sweet fillings. Creamy ricotta complements the pumpkin puree, while aromatic cumin adds subtle spicy notes. The prepared ravioli become silky and soft, and the sage butter with its nutty undertones completes the flavor symphony. These ravioli are perfect for an autumn dinner; they can be served as a main dish or as an elegant treat for guests. This simple yet refined recipe offers gastronomic pleasure and a cozy atmosphere.
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The former chefs of the Strelka bar - a New Zealander and an Englishwoman - have created a dish from the tastes of Russia, where they have been working for many years. They wrap smoked fish with sour cream and dill sprigs in thin leaves of pickled beetroot - despite the familiarity of the products, these dumplings look unexpected.
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Baked manti or Armenian ravioli is a refined dish of Armenian cuisine that combines crispy dough and aromatic meat filling. Their roots trace back to traditional recipes of Eastern peoples, but the unique baking technique gives them a special taste and texture. Inside is tender beef with spices and onions, creating a harmony of rich, slightly spicy flavor. Unlike classic manti, the baked ones have an appetizing golden crust, making them perfect for festive gatherings or cozy family dinners. Serving with matzoni or chicken broth adds softness and balances the richness of flavor. These ravioli are not just food but a heritage of taste traditions that reveal the diversity of Armenian cuisine.
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Black ravioli with pumpkin is an exquisite dish of European cuisine that combines boldness and tenderness of flavors. Its roots trace back to Italian pasta traditions, but the squid ink adds a refined elegance to the dough. The filling of roasted pumpkin and goat cheese offers a perfect balance of sweetness and creamy texture, complemented by the aroma of nutmeg, cinnamon, and cloves. The sauce made from butter and sage adds softness and depth to the taste. Black ravioli impress not only with their appearance but also with their rich flavor, creating harmony between earthy and marine notes. This dish is perfect for a cozy dinner or festive table, highlighting culinary mastery and love for gastronomic experiments.
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Homemade ravioli with ricotta and spinach is a true classic of Italian cuisine, embodying tenderness and harmony of flavors. These small pasta pockets were popular in medieval Italy when they were made with various fillings, from meat to vegetables. The ricotta and spinach filling creates a perfect balance of softness and freshness, while nutmeg adds a refined spice. Boiled ravioli become incredibly tender, and parmesan gives them richness. This dish pairs wonderfully with light creamy or tomato sauces and is suitable for a cozy family dinner or festive table.
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