Recipe Catalog
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The recipe was shared with us by Denis Astakhov, chef of The Dubliner.
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Ravioli with shrimp and foie gras in shrimp sauce is an exquisite dish of Italian cuisine that combines the delicate texture of pasta with the rich, intense flavor of the filling. Historically, ravioli originated in medieval Italy as a way to preserve meat and vegetables inside thin dough. In this recipe, noble foie gras adds creaminess and depth to the flavor, while tiger shrimp provide refined marine charm. The shrimp sauce made from aromatic vegetables, spices, and cognac harmoniously complements the dish, creating a rich flavor symphony. Ravioli can be served as a festive or restaurant dish that delights with its elegant combination of ingredients and aesthetic presentation. The taste is delicate, velvety, with subtle sweet-nutty notes of foie gras and deep sea freshness of shrimp.
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Ravioli with scallops and shrimp in creamy sauce is a true culinary masterpiece that combines the sophistication of seafood with the tenderness of creamy flavor. This dish draws inspiration from Italian cuisine, where pasta serves as the base for many gastronomic masterpieces. The delicate handmade dough conceals a juicy filling of scallops and shrimp, highlighted by the aroma of garlic and parsley. The creamy sauce with white wine elevates the ravioli to a true gourmet delight, perfect for a romantic dinner or festive lunch. Serving it with grated Parmesan adds the finishing touch to the flavor balance, making this dish incredibly rich, soft, and harmonious. The exquisite taste and elegant execution make ravioli a wonderful choice for connoisseurs of refined cuisine.
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Shrimp shell bisque is a true expression of Italian culinary mastery, bringing deep marine aroma to haute cuisine dishes. Its roots trace back to the traditions of Italy's coastal regions, where every part of seafood is used with care. This thick, rich sauce with refined notes of brandy and sage perfectly complements risotto, giving it a velvety texture and exquisite flavor. Tomatoes in their own juice add a sweet-sour harmony, while shrimp shells provide a powerful, concentrated taste of the sea. Through careful cooking and infusion, the flavor fully develops, turning any dish into a gastronomic masterpiece. It serves as a base for risotto, pasta or even as an exquisite seasoning for fish.
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Fillet of red mullet with bisque sauce and vegetable tartare is an exquisite dish of French cuisine that embodies the richness of sea and earth flavors. The tender and aromatic mullet is fried to a golden crust and then covered with a velvety bisque sauce that imparts a rich and deep seafood flavor to the dish. The tartare of fresh vegetables adds a contrast of textures – crunchy and fresh, it perfectly complements the juiciness of the fish. The dish reflects the philosophy of haute cuisine – a balance of flavors, textures, and aromas creating harmonious enjoyment. It can be served as a centerpiece at a special dinner, impressing guests with the sophistication of French traditions.
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Barabulka in bisque sauce is an exquisite dish of Russian cuisine that combines the delicate taste of fish with the rich aroma of creamy tomato sauce. The origins of this recipe trace back to the traditions of making bisque – a rich seafood broth that adds depth to the dish's flavor. Barabulka, with its sweet marine notes, paired with saffron, fennel, and tomatoes acquires a refined, slightly spicy palette. Crispy pieces of corn bread add a textural contrast, making each spoonful incredibly rich. This dish is perfect for a festive dinner or romantic evening, providing a sense of comfort and gastronomic delight. It is recommended to serve it with white wine to highlight the complexity of flavor nuances.
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This is how they make mashed potatoes at the Moscow restaurant 800°C Contemporary Steak.
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Grilled shrimp from the chef of the famous Moscow restaurant "Okhotka" Nikolay Bakunov. A separate item is the preparation of bisque from shrimp shells. If you manage to stock up on the necessary 600 grams of shrimp heads and peelings in the refrigerator, you will get a fragrant and tasty sauce for meat, fish, or even shrimp, and almost for free. Of each kilogram of shrimp, about 300 grams are thrown away, which is both a pity and a shame. Therefore, for those who truly love these arthropods, collecting chitin for bisque is a piece of cake. Cook the sauce immediately with a reserve - you yourself will not notice how you use all of it on cutlets, steaks, meatballs and other fish joys.
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Sea sauce (bisque) is the quintessence of French cuisine, embodying the refinement of taste and the richness of marine aromas. Its origin is linked to the traditions of France's coastal regions, where fish and shrimp shells were used to create rich broths. This sauce has a deep, rich structure that intertwines the sweetness of carrots, the freshness of celery, and the spiciness of tomato paste. Notes of whiskey add a light smoky elegance to the dish, while butter gives it a silky consistency. It is ideal for serving with seafood, pasta or white fish, enhancing their flavor and creating harmony on the plate.
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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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Green ravioli with creamy sauce is a true embodiment of Italian gastronomy, where tenderness and richness of flavor combine. Inspired by classic ravioli, these green pockets of dough get their hue from spinach, creating not only visual appeal but also adding freshness. The filling of mushrooms, parmesan, and scamorza offers rich creamy and umami notes, while the enveloping sauce with cream, smoked bacon, and aromatic herbs transforms the dish into a harmonious taste pleasure. These ravioli are perfect for a special dinner or family gathering where attention to detail and sophistication are valued. They pair well with a glass of white wine that highlights the creamy notes. The taste is velvety, delicate, with subtle smoky accents. A true gastronomic poetry!
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Shrimp ravioli is a true embodiment of Mediterranean gastronomy. This recipe transports us to the sunny shores of Italy, where delicate seafood combines with aromatic herbs and thin dough. The elastic dough creates the perfect base, enclosing a rich filling of shrimp, sheep cheese, and fresh lemon juice. Notes of basil and thyme give the dish a characteristic depth of flavor. The ravioli achieve special harmony thanks to a creamy sauce with added cheese that makes the texture tender and airy. They are served hot with abundant sauce to reveal the full spectrum of flavors. These ravioli are not just a dish but an immersion into the atmosphere of the Mediterranean where taste and aroma unite in an exquisite symphony.
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Tomato sauce for ravioli is a classic of Italian cuisine, bringing rich flavors and cozy Mediterranean aromas. Its history dates back centuries when Italian chefs first began using ripe tomatoes to create rich sauces. In this recipe, the sweetness of the tomatoes is enhanced with caramelized onions and a delicate creamy note of Gruyère cheese. The sauce not only perfectly complements the ravioli but also gives them an appetizing golden crust when baked. The finished tomato sauce has a rich, slightly sweet taste with soft spicy undertones. It transforms simple ravioli into a culinary masterpiece, creating a harmony of textures – from tender pasta to melted cheese. The dish is perfect for a family dinner or a cozy evening with a glass of red wine.
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Béchamel sauce for ravioli is a delicate and velvety sauce that adds sophistication to the Italian dish. Its origin is linked to French cuisine but has become an integral part of traditional Italian gastronomy. With butter, milk, and flour, it acquires a soft texture, while the addition of tomato paste brings a slight acidity that harmonizes with the cheese crust formed during baking. This sauce not only enhances the flavor of the ravioli but also makes them juicier and richer. Gruyère used in the recipe adds nutty and savory notes, turning the dish into a true culinary masterpiece. It is served hot with a baked golden crust that creates an appetizing contrast to the soft ravioli dough.
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