Recipe Catalog
No recipes contain all the words, showing recipes that match some of them
Strawberry gazpacho with stracciatella is a vivid example of author cuisine, where the freshness of fruits combines with the tenderness of cheese. This recipe is inspired by traditional Spanish gazpacho but uses fragrant strawberries instead of tomatoes, creating a refined sweet-sour harmony. The addition of yuzu adds a refreshing citrus note, while aloe and honey provide a light sweetness. Sparkling water gives an airy texture, and chia seeds add interesting textural accents. The composition is completed by creamy stracciatella and spicy basil, enriching the flavor and giving the dish special depth. This gazpacho is perfect for a summer dinner or gastronomic experiment, impressing with its originality and sophistication.
7
1
15
Gazpacho with crab, stracciatella, and goat cheese is a refined take on the classic Spanish soup. The original gazpacho, hailing from Andalusian cuisine, is known for its freshness and lightness, but here it gains new elegance through the combination of delicate ingredients. Tomatoes, red pepper, and celery create a rich velvety base that is accented by the mild heat of garlic and chili. Tender pieces of crab add a marine aroma, while stracciatella and goat cheese provide creamy texture and a refined dairy note. The soup is served with grated cucumber and aromatic herbs, making it particularly refreshing. Complementing everything is crispy ciabatta that highlights the play of textures. This dish is a true gastronomic masterpiece, perfect for a summer dinner or an exquisite meal.
18
1
20
Gazpacho with stracciatella cheese is a modern reinterpretation of the classic Spanish cold soup. Hailing from sunny Andalusia, gazpacho has always been a relief from the scorching heat, combining the freshness of vegetables with vibrant spice flavors. In this version, the traditional tomato soup gains a delicate creamy texture thanks to stracciatella—an Italian cheese with soft creamy notes. The sweetness of roasted pepper, the spiciness of chili, and the aroma of basil create a harmonious blend. Gazpacho is served chilled, making it an ideal dish for summer days. It can be a standalone dish or an elegant addition to a Mediterranean dinner. It's not just soup; it's a true gastronomic symphony where Spanish passion meets Italian sophistication.
14
8
45
The recipe was shared with us by the chef of the Sempre restaurant Anatoly Klochkov.
18
8
60
Sergey Artamonov, chef of the restaurant "Ceretto More", shared the recipe with us.
11
4
30
Chef Vadim Nazarkin shared with us the recipe from the menu of the restaurant "Kamchatka.
15
4
30
Recipe from Andrey Palesiki, chef of the restaurant "Erwin. Recamoreocean".
14
2
15
Recipe from Evgeny Nasyrov, brand chef of Dancing Food & People.
14
8
30
Strawberry gazpacho with mango, raspberry, and saffron semifreddo is a true gastronomic masterpiece. Semifreddo from Italy features an airy texture and softness, while the combination of mango, raspberry, and saffron gives it an exotic flavor. Saffron adds a subtle spicy note and raspberry brings a light tartness, creating a perfect balance of sweetness and freshness. The strawberry gazpacho is refreshing and invigorating with a soft fruity tang and creamy depth from coconut milk. This dessert-soup is served chilled and is perfect for summer dinners, offering a sense of lightness and refined pleasure.
9
3
360
Strawberry gazpacho is an exquisite and refreshing cold soup inspired by traditional Andalusian gazpacho but with an unexpected fruity twist. This signature recipe combines the sweetness of strawberries, the light tartness of passion fruit, and the spiciness of white wine, creating a refined gastronomic delight. Bright raspberries and juicy nectarines add freshness, while mint provides a touch of coolness. Served chilled, this gazpacho is perfect for summer days as a light appetizer or unique dessert. Its rich flavor awakens the senses and offers pleasure from the combination of natural ingredients, transforming a simple dish into a culinary masterpiece.
7
6
15
Assorted boiled beef with Stracciatella soup is a refined Italian dish that combines the rich flavor of boiled beef with the delicate, velvety texture of traditional egg soup. Originating from the Lazio region, Stracciatella is renowned for its simplicity and refined aroma achieved through gently beaten eggs with Parmesan poured into hot broth. The boiled beef cooked with vegetables and spices acquires a rich taste and appetizing texture, making the dish hearty and perfectly balanced. The assortment is served with herbs, adding fresh notes, while the Stracciatella is presented in broth cups, creating an atmosphere of a traditional Italian dinner. This dish embodies the simplicity and sophistication of Italian cuisine, harmoniously uniting flavor, aroma, and culinary artistry.
14
6
225
Pizza with strawberries, stracciatella, and basil is an original blend of Italian classics and exquisite flavors. The tender dough with a light crispy crust serves as the perfect base for the freshness of strawberries and the creamy texture of stracciatella. Basil adds a refreshing aroma to the dish, while balsamic cream contributes a refined sweet-sour note. This dish is a true celebration of taste, combining sweet and salty nuances to create a harmonious gastronomic experience. The author's recipe reminds us of the freedom of culinary experimentation and demonstrates how traditional ingredients can transform into new, surprising combinations. It is perfect for both romantic dinners and gastronomic parties, impressing with its unconventional approach to classic pizza.
10
6
20
The recipe was shared with us by Yuri Manchuk, chef of the gastronomic café Charlie (St. Petersburg).
11
2
30
Recipe from Maxim Klykov, chef of Farro Pasta Bar.
10
2
25
Recipe from the chef of the restaurant "Gretel" Alexander Chelmakin.
11
2
20
