Gourmet cuisine means original, refined and tasty dishes, prepared by the most famous starred chefs in the world. Tradition that mixes with innovation, the author’s recipes are dishes that through the inspiration of starred chefs are transformed into a sensory experience at every bite thanks to the use of high-quality raw materials that mark the stages of a journey gastronomic capable of satisfying even the most demanding palates.
Gourmet cooking and how to make gourmet at home
The skillful combination of typical elements of the cooking tradition and ingredients from all over the world results in dishes with an intoxicating aroma and authentic flavors that tell about territory and the most interesting food trends of international cuisine. Today the Gourmet can be served in our home kitchens, you just have to be passionate enough.
Food and wine – the expression of the culture of a territory, so here are the recipes to be prepared at home to bring the flavors of an unforgettable journey to the table.
1. Conchiglie with tomato and acquadelle
Ingredients for 2 people
For the tomato sauce:
- 1 clove of garlic
- 2 shallots
- 20 peeled cherry tomatoes
- 50 mg of extra virgin olive oil
- 2 grams of fine salt
- 0.3 grams of pepper
- 10 basil leaves
- 200 grams of shells
For the fish:
- 100 acquadelle
- 300 grams of re-milled semolina
- 1 liter of sunflower oil
- 0.5 grams of fine salt
Slice the shallot, pour it into a saucepan, add the unpeeled garlic and oil, cook for a few minutes and add the previously peeled tomatoes. Cook for 10 minutes, add the basil leaves, add salt and pepper. Cook the shells in salted water, drain, conserve the water and emulsify in a saucepan with the tomato sauce. Season with salt and pepper. Clean the acquadelle, dry them and pass them in the re-milled semolina, pour them into a large sieve to remove the excess semolina. Bring the oil to 160 °, immerse the acquadelle and let them fry for about 3 minutes. Once golden and crunchy, drain them from the oil and place them on absorbent paper. Place the shells creamed with the tomato on a deep plate, add the fried acquadelle and complete with small basil leaves.
2. Calamarata with tomato essences and martini marinated anchovies
- 320 grams of De Cecco calamarata pasta
- 12 tomato fillets
- 250 milliliters of tomato water
- 2 sprigs of fresh oregano and a bunch of fresh oregano
- 4 basil tops for decoration
For the anchovy sauce:
- 50 grams of anchovies in oil
- 50 grams of ice water
For the marinated anchovies:
- 20 fresh anchovy fillets blast chilled at -40 ° for at least 36 hours
- 100 milligrams of vinegar
- 50 milligrams of Martini
- 100 grams of ice a clove of garlic extra virgin olive oil as required
For the tomato essence:
- 300 grams of red, fragrant and ripe tomatoes
- 10 basil leaves
- 10 grams of extra virgin olive oil
- 1 gram of soy lecithin
Emulsify the anchovies and the ice water until you get a very smooth sauce. Place the anchovies on a tray and season them with vinegar, martini and ice. Marinate for 10 minutes, rinse and marinate with extra virgin olive oil, fresh garlic and parsley leaves. Reserve in the fridge. Marinate all the ingredients for two hours in a cloth, then place them in a colander in order to recover the water released by the tomatoes, which will then be emulsified with 1 gram of soy lecithin for every 100 milligrams. Cook the calamarata in semi-boiling salted water for about 10 minutes. Continue cooking in tomato water to accentuate the tomato flavor. At this point compose the dish, pouring ¼ of the tomato extract, then place the calamarata, anchovies, tomato fillets, anchovy sauce, tomato air.