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Elegant Raviolo “San Domenico”, morels buerre blanc, white truffle

Raviolo San Domenico

There’s something genuinely magical about cutting into a Raviolo San Domenico, the golden yolk spilling out like liquid gold, mingling with the delicate pasta and rich sauce. The first time I tasted this dish, I was mesmerized. It was at a small trattoria where the chef, with a twinkle in his eye, told me the story behind it.

Originally from the legendary Ristorante San Domenico in Imola, this dish is a testament to the beauty of simplicity done right. The combination of a soft egg yolk, creamy ricotta, and delicate pasta creates a luxurious bite that feels both comforting and refined. But I love adding my own twist, bringing in morel mushrooms for their deep, earthy flavor and finishing with a beurre blanc, a silky French butter sauce that adds just the right amount of brightness to balance the richness. This dish is about patience and precision, but the reward is unforgettable. Every time I make it, I feel like I’m creating something special, a little moment of indulgence that turns an ordinary meal into something extraordinary.

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Buerre Blanc

Ingredients

  • 100ml dry white wine
  • 1 tablespoon white wine vinegar
  • 2 shallots, finely chopped
  • 50ml double cream
  • 200g cold unsalted butter, cubed
  • salt, pepper
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Fish stock

Ingredients

  • 1 kg of bones and heads from white fish ( sole, turbot, monkfish)
  • 1 white onion
  • 1 celery stick
  • 60g dry white wine
  • 3l water
  • parsley
  • dill
  • bay leaf
  • 40g olive oil
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Legendary Food of Gods… 5 King’s caviar

kitchen chef holding a big container of premium Beluga caviar. Food of Gods

The word “caviar” is a Persian term that means “cake of strength”. It’s a common assumption that the Russians began extracting and consuming caviar when it was the Persians in the 16th century. They believed it had healing properties. In the 18th century, caviar was regarded as the food of the poor until royal chefs introduced it to Russian Tsars and nobility. This set in motion the demand for caviar as a delicacy until 2008 when wild sturgeon fishing was banned. Since then, the production of caviar has been protected by the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES).

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Veal stock

Ingredients:

  • 1.5 kg veal knuckle bones, chopped
  • 2 large onions
  • 2 large carrots
  • 1 celery stick
  • 5l water
  • 2 garlic cloves
  • bay leaf
  • thyme
  • chives
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All you need to know about Sous vide and its 8 stunning positive impacts

Sous vide

Benefits of Sous Vide Cooking

Sous vide cooking offers a range of advantages, making it a favourite among home cooks and professional chefs alike. This method, which involves vacuum-sealing food in a bag and cooking it in a precisely controlled water bath, ensures exceptional results that are difficult to achieve with conventional cooking techniques. Here’s why this technique stands out:

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A memorable Spanish Feast: Sea Bass, Chickpeas, and Chorizo Casserole

Sea bass, chickpea, chorizo casserole, a Spanish feast

This dish is a vibrant fusion of Spanish flavors, expertly combining the richness of chorizo with the earthiness of chickpeas and the freshness of perfectly cooked seabass. The chorizo adds a bold, savory kick, while the chickpeas contribute a nutty and satisfying texture, making each bite a unique experience. The casserole itself is a harmonious blend of sweet peppers, smoky paprika, and rich tomato passata, creating a hearty yet light base that perfectly complements the delicate, flaky seabass.

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Pork fillet, rhubarb compote, sweet onion confit

Pork, rhubarb, onion

This elegant pork fillet recipe combines the sweet and tangy flavours of rhubarb with the delicate richness of slow-cooked onions. The dish balances acidity, sweetness, and umami, creating a refined yet comforting experience. The pork is brined for tenderness, gently cooked sous vide, and finished with a golden, buttery sear for maximum flavour. Paired with a smooth onion purée and a vibrant rhubarb compote, this dish is a celebration of contrast and harmony. Perfect for a special occasion or when you want to impress with a beautifully plated, restaurant-quality meal.

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