Recipe Catalog
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Duck and liver ravioli is an exquisite dish of Italian cuisine that embodies a wealth of flavors and traditions. The delicate handmade dough envelops a rich filling of duck meat, liver, and aromatic spices, creating a harmony of textures. The addition of gherkins and capers adds a light piquancy, while the balsamic sauce with nut oil completes the composition with a refined accent. These ravioli not only delight gourmets but also transport them to the cozy atmosphere of Italian trattorias that value quality and culinary art. Served hot, they pair perfectly with red wine and fresh herbs. The dish is suitable for special occasions as well as leisurely family dinners, leaving a pleasant aftertaste and a desire to immerse oneself in this gastronomic experience again.
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Duck liver pate can be spread on bread, but even better - on a piece of chicken meat. This is perhaps the ideal combination of flavors of different birds in one dish.
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A classic combination: cod liver, egg and green onions. Just with some nuances. The egg here is duck, and the onion is presented in two forms: white onion and green shoots. The egg will need to be grated , the liver - mashed with a fork, and the onion - chopped. All this is easily prepared with a fork, knife, board and bowl, and you can leave the blender out. It is recommended to serve this pate with ciabatta. Recipe from Rustam Tangirov, brand chef of the Lesnoy restaurant.
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Duck liver salad with mushrooms and greens is an exquisite dish of French cuisine that combines the tenderness of duck liver with the savory taste of sautéed mushrooms and the freshness of green salad. This dish is rooted in the traditions of French gastronomes, where duck liver is a key ingredient in many dishes. Sautéed in oil until tender, it acquires a rich flavor that harmoniously complements the light acidity of wine vinegar and the freshness of greens. Crispy lettuce leaves create a pleasant contrast, while delicate onion rings add a hint of spice. This salad is perfect as an elegant appetizer before the main course or as a light dinner on its own, accompanied by a glass of white wine. It impresses with its sophistication and richness of flavors, making every meal a true gastronomic delight.
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Duck liver mousse is an exquisite delicacy of French cuisine, embodying elegance and refined taste. This tender pâté, made with apples and shallots, acquires a soft sweetness and a light caramel note. The addition of Calvados or cognac gives the dish depth of aroma, while butter makes the texture velvety. The origins of the recipe trace back to the traditions of French gastronomes who have perfected the art of pâté making for centuries. The mousse is perfect as an appetizer for festive tables, especially with baguette or brioche, and pairs wonderfully with fruit preserves and dessert wines. Its refined taste captivates true gourmets, turning a meal into a true culinary delight.
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Duck liver with mushrooms is a dish rooted in European culinary traditions, where harmony of flavors and elegance of presentation are valued. The tender liver, quickly fried to a light crust, reveals its richness and velvety texture, while the mushrooms—white, chanterelles, and morels—add a refined earthy note. Shallots and parsley bring freshness; garlic and allspice enhance the aroma; and sea salt highlights the natural notes of each ingredient. Serving on arugula greens makes the dish elegant and light. Duck liver with mushrooms is not just a gastronomic masterpiece but also an expression of love for the art of combining simple ingredients to create a rich, noble taste.
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Duck liver pâté is an exquisite dish with a rich flavor and velvety texture. Its history roots back to French gastronomy, where duck has always been valued for its tenderness and flavor richness. This recipe features deep aromas: sweet onion and garlic reveal the rich taste of the liver, while cognac adds a refined note of noble aging. Creamy cream and butter make the pâté tender and airy, while nutmeg adds warm spice. It is enjoyed as an elegant appetizer – magnificent on crispy baguette or with caramelized onions. This dish pairs perfectly with wine or light fruit jam, creating a sophisticated contrast. Duck liver pâté is not just food; it’s a gastronomic delight worthy of special moments.
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Duck liver with berry sauce is an exquisite dish of French cuisine that captivates with its refined taste. The tenderness of the liver harmoniously combines with the sweet and sour berry sauce made from lingonberries, narsharab, and cognac, creating a rich palette of aromas. Cognac adds noble notes while lime brings a subtle citrus freshness. This dish is perfect for special occasions and romantic dinners, highlighting the elegance of French gastronomy. The golden-brown liver soaked in spicy sauce becomes a true delicacy best paired with a glass of red wine. The dish can be garnished with fresh raspberries and basil leaves for added freshness and sophistication.
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Peking duck is a dish that captivates gourmets with its crispy aromatic skin and tender meat. This classic representative of Chinese cuisine hails from imperial palaces where it was served in a ceremonial setting. The marinade of honey, soy sauce, rice vinegar, and sesame oil gives the meat a rich sweet-salty flavor with subtle nutty notes. Roasted in the oven, the duck takes on a golden hue and incredible juiciness. Served with thinly sliced cucumbers and fruit sauce completes the perfect harmony of flavors, creating an authentic atmosphere of a Chinese feast. An ideal choice for special evenings when you want to impress guests with an exquisite culinary masterpiece.
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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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