Recipe Catalog
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This is a national appetizer, in which we slightly adapted the ingredients to make them more accessible and understandable in Russia. Instead of tomatillo - a green physalis that is common in Mexico - we use gooseberries and the usual physalis that can be found in vegetable shops. If you are preparing salsa in the summer, take fresh gooseberrie
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This pizza is a true gastronomic masterpiece that combines the brightness of Italian cuisine with refreshing notes of green salsa verde sauce. The recipe's origins trace back to the traditions of the Mediterranean coast, where fresh herbs, nuts, and olive oil create rich flavor compositions. Sun-dried tomatoes add a tangy sweetness, while delicate ricotta contributes creamy softness that balances the brightness of the spices. Each slice of pizza is a play of textures: crispy dough, juicy tomatoes, velvety cheese, and aromatic greens. Salsa verde, with its rich herbal tones, makes the dish not only tasty but also refreshing, perfectly complementing warm cheese and roasted tomatoes. This pizza is ideal for dinner with friends or a cozy evening with a glass of white wine that highlights its complex yet harmonious flavors.
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Chicken with salsa verde is a vibrant dish from Mexican cuisine, infused with the freshness of greens and the spiciness of spices. Historically, salsa verde originates from regional recipes in Central America where fresh herbs and citrus were combined to create a refreshing sauce. In this version, a marinade with mustard, mayonnaise, and lemon zest is added to tender chicken for extra juiciness. The salsa verde sauce made from basil, parsley, and mint with anchovies and garlic has a rich aroma and tangy flavor. Grilling enhances the depth of flavors while a lemon wedge adds a touch of freshness. It's the perfect dish for a summer dinner or festive table that impresses with its aroma and taste.
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Parsley and mint salsa verde is an exquisite sauce of European cuisine inspired by traditional Italian salsa verde. It combines fresh herbs with rich notes of garlic, shallots, and spicy seasonings to create a bright, refreshing flavor. This sauce perfectly complements meat, fish, and vegetables, adding lightness and zest. Extra virgin olive oil provides a silky texture while sherry vinegar adds a subtle tang. Its preparation is an art of combining simple yet expressive ingredients that infuse together harmoniously. Salsa verde is not just a sauce but a versatile condiment that can transform any dish into something refined and memorable.
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Salsa verde is a traditional Mexican sauce inspired by the fresh aromas of herbs and the spicy notes of anchovies. Its history roots back to Mediterranean cuisine, where similar sauces were used to enhance the flavor of fish and meat. This sauce has a rich, vibrant taste: salty capers and anchovies harmonize with the sharpness of garlic and the softness of parsley, while olive oil gives it a silky texture. Salsa verde is versatile in use – it perfectly complements fish, meat, and vegetables, turning any dish into a gastronomic masterpiece. Try serving it with grilled steak or baked fish – and you'll feel the magic of Mexican cuisine.
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Absolute transparency, summer freshness and long hours of work. To introduce the aroma of cilantro into a clear tequila mix, but not cilantro as such, you need to cook a cordial of greens with a brine of hot peppers, and then leave it for more than six hours. Recipe from the St. Petersburg bar El Copitas.
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Caldo Verde is a hearty Portuguese soup with cabbage and mashed potatoes. The main ingredient is spicy chorizo pork sausage. Caldo Verde's flavor is similar to our pea soup: it has a rather viscous texture , and the chorizo adds a smoky flavor.
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Salsa Palermitana is a true reflection of sunny Palermo. This Italian sauce combines the sweetness of cherry tomatoes, the acidity of white wine and lemons with the aroma of fresh oregano. Its origin is linked to traditional Sicilian cuisine, where each ingredient reveals the richness of Mediterranean flavors. Roasted garlic adds depth, while olives and capers provide a tangy saltiness. The sauce pairs perfectly with pasta, seafood or meat, adding brightness and freshness to dishes. Its rich flavor transports you to the bustling streets of Sicily, where culinary traditions are passed down through generations.
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Barbecue sauce is the essence of grilled meat flavor, with its smoky, sweet-and-sour notes and a hint of spiciness. The roots of this sauce trace back to American cuisine, where it became an essential companion to barbecue. Tomatoes, vinegar, and spices create a rich bouquet that perfectly complements the aroma of meat, while Tabasco and chili add zest. Creamy and olive oil make the texture silkier, and mustard adds depth of flavor. This sauce is served with ribs, steaks, chicken or even grilled vegetables, and its use in marinades makes the meat even juicier. The secret of true barbecue lies not only in the cooking technique but also in the sauce that transforms simple ingredients into a culinary masterpiece.
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Baked apple with physalis and nuts is an exquisite dessert with Mexican notes. Honey, nuts, and physalis create a harmony of sweetness, crunchy texture, and a hint of tartness. Baking reveals the depth of flavor, making the apple soft and rich. Physalis, traditionally used in Mexican cuisine, adds exotic freshness while nuts contribute a warm nutty aroma. This dessert not only delights the taste but is also a healthy treat rich in vitamins and antioxidants. It can be served as a standalone dish or as an accompaniment to ice cream and cream. Garnished with mint and powdered sugar, it becomes a true decoration for the festive table, filling the atmosphere with aromas of warm coziness.
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Celery root steaks with green physalis sauce are a true gastronomic revelation. The dish combines the softness of baked celery and a tangy, fresh green sauce. Celery transformed into golden steaks surprises with its tenderness and light nutty note, while the aromatic sauce made from physalis, cilantro, and serrano adds expressiveness. This dish is inspired by modern American cuisine where vegetables play a leading role, creating an alternative to traditional meat steaks. It can be served as a standalone dish or as a side, complemented by light salads or roasted vegetables. Its refined taste enchants and suits those seeking original plant-based alternatives rich in natural flavors and textures.
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Pork ribs in physalis sauce is a true immersion in the aromas and traditions of Mexican cuisine. Physalis, with its slight tartness, harmoniously combines with the spiciness of jalapeño and the depth of flavor of pork ribs. This recipe resembles old Mexican stews where meat simmers in a rich sauce enriched with spices and fresh vegetables. The ribs, first slowly caramelized and then soaked in thick sauce, become incredibly juicy. Serving with warm tortillas makes the dish special – you can wrap the meat in a tortilla to create unique tacos or enjoy its flavor separately. This vibrant, bold, and memorable dish conveys the spirit of Mexican cuisine with its passion for rich and lively flavors.
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Green sauce made from physalis is a bright and aromatic sauce with a slight tang and spicy flavor. Physalis, known for its refreshing fruity notes, pairs wonderfully with the heat of jalapeño, garlic, and onion, creating a rich bouquet of flavors. The addition of cilantro adds freshness and herbal depth to the sauce. This sauce can be considered a variation of traditional Latin American salsas but with a European twist. It is perfect for serving with meat, fish, vegetables or as a dip for snacks. Its delicate consistency with large chunks makes it not only tasty but also texturally interesting. Green sauce from physalis is an excellent way to unveil the exotic taste of this unusual fruit.
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This vibrant vegetable salad with raspberry and physalis, dressed with a light gazpacho, is a true masterpiece of Spanish cuisine. Light, refreshing and with a harmonious balance of sweetness and acidity, it combines crunchy vegetables, juicy raspberries and aromatic gazpacho. This salad is perfect for summer days when you crave something light yet full of flavors. Gazpacho, the traditional Spanish cold soup, plays the role of an exquisite dressing here, filling the dish with the sunny warmth of the Mediterranean. The raspberry note adds sophistication and an unexpected taste. This salad can be served as a standalone dish or as a bright appetizer before the main meal.
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Lizano sauce is the soul of Costa Rican cuisine and an indispensable part of traditional dishes. Its history began in the 1920s when a unique sauce was created in Costa Rica with a harmonious balance of sweetness, acidity, and mild spiciness. The vibrant flavor is formed by chili, carrot, onion, and molasses that add sweetness and depth. Lemon juice and vinegar add freshness while spices like cumin enrich the aroma. The sauce pairs perfectly with meat, rice, beans, and even omelets, transforming everyday meals into gastronomic delights. Its versatility makes Lizano not just a condiment but a key to traditional recipes, preserving the spirit of Latin cuisine in every dish.
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