Gourmet cuisine recipes: 10 gourmet recipes by Michelin starred chefs

Gourmet cuisine recipes: creativity and tradition on the table

A happy vacation is synonym of relax, wellbeing and being surrounded by unforgettable memories: the perfume of uncontaminated nature, the splendid shades of color in the crystalline water like that of the Sardinia sea and all the flavors of gourmet cuisine with recipes by some of the most important chefs of Italian and world cuisine.

Original, refined and delicious gourmet recipes prepared by some of the most famous Michelin starred chefs in the world like Carlo Cracco, the most loved chef on television, Fabio Pisani and Alessandro Negrini who keep all the culinary tradition at the famous restaurant Il luogo di Aimo e Nadia, and modern cuisine prepared by Andrea Berton or the creativity of Terry Giacomello.

Tradition blended with innovation, gourmet cuisine and signature recipes by starred chefs, transform every mouthful in to a sensorial experience brought by the use of prime quality ingredients which mark a rout through a gastronomical experience capable of satisfying even the most demanding clients.

The mastered combination of typical elements in Mediterranean tradition and ingredients from all over the world make each dish a storytelling of the territory and the most interesting food trends in national and international cuisine.

Wine and food are the expression of a culture and territory, the ten gourmet cuisine recipes for first courses prepared by Michelin starred chefs in one of the restaurants at Forte Village Resort In Sardinia, or to be prepared at home, bring the flavor of an unforgettable vacation to the table.

Gourmet cuisine recipes: 10 gourmet recipes by Michelin starred chefs

Gourmet cuisine recipes are ten dishes signed by authors to be prepared following step by step the advice given by the celebrity Michelin starred chefs, who will share their secrets for making their delicious delicacies.

1. Andrea Berton

Shell pasta ‘CONCHIGLIE’ with tomato sauce and big-scale sand smelt fish

1. Slice the shallots, add them to a saucepan with the oil and the unpeeled garlic clove.
2. Cook for a few minutes and then add the peeled cherry tomatoes. Cook for 10 minutes, add the basil leaves, salt and pepper.
3. Boil the pasta in salted water, drain, keeping the pasta water to mix into the tomato sauce. Add salt and pepper to taste.
4. Clean the fish, dry them and dredge them in the re-milled semolina, tossing them in a large sieve to remove the excess semolina. Heat the oil to 160°C, submerge the fish in the oil and fry for about 3 minutes.
5. Once golden and crispy, drain and lay them on oil-absorbing cooking paper or paper towels.
6. Toss the pasta shells with the tomato sauce and place on a deep plate. Add the fried fish and garnish with small basil leaves.

Ingredients serves 2:

For the tomato sauce

1 garlic clove 2 shallots 20 peeled cherry tomatoes 50mg extra virgin olive oil 2g table salt 0.3g pepper 10 basil leaves 200g shell pasta

For the fish

100 big-scale sand smelt 300g of re-milled semolina 1 l sunflower seed oil 0.5g table salt

2. Fabio Ciervo

Calamarata pasta with tomato essence and Martini-marinated anchovies

1. Emulsify the anchovies and the ice water to create a smooth sauce.
2. Place the anchovies on a tray and dress them with the vinegar, Martini and ice.
3. Let them marinate for 10 minutes, rinse them and then marinate with extra virgin olive oil, fresh garlic and some flat-leaf parsley leaves. Keep in the fridge.
4. Marinate all the ingredients for two hours in a cloth, placing them in a colander with a container underneath to collect the water given off by the tomatoes.
5. Blend the tomato water with 1g of soy lecithin for every 100mg.
6. Cook the pasta in barely-boiling salted water for about 10 minutes.
7. Remove and continue cooking in the tomato water to highlight the tomato flavour.
8. Then compose the dish: pour ¼ of the tomato extract into a deep plate, add the pasta and arrange with the anchovies, tomato slices, anchovy sauce and the tomato foam.
9. Garnish with a drizzle of extra virgin olive oil, basil and fresh oregano.

Ingredients serves 2:

For the pasta: 320g De Cecco calamarata pasta 12 tomato wedges 250ml tomato water 2 sprigs of fresh oregano and a bunch of fresh oregano 4 basil tops for decoration

For the anchovy sauce 50g anchovies preserved in oil 50g ice water

For the marinated anchovies 20 fresh anchovy fillets flash frozen at -40°C for at least 36 hours 100mg vinegar 50mg Martini 100g ice 1 garlic clove Extra virgin olive oil as needed

For the tomato essence 300g red, ripe, fragrant tomatoes 10 basil leaves 10g extra virgin olive oil 1g soy lecithin

3. Carlo Cracco

Anchovy risotto with cocoa and lemon 

1.In a small saucepan, melt the chocolate cocoa in Bain Marie.
2. Spread the mixture on a baking paper, sprinkle with a pinch of salt and red pepper, and air dry.
3. Cut to create some discs of 2,5cm diameter. Melt the anchovies on slow heat, pass them in a strainer to obtain the paste. In a saucepan, shallow fry the shallot with butter, add the rice and toast it.
4. Add the dry white wine, continue cooking until it is incorporated, for about 15 minutes.
5. Slowly add boiling slightly salted water. Season with salt.
6. Take this saucepan off the heat and mix in the mascarpone with a little bit of horseradish juice.
7. Spread the anchovy paste on the plate, sprinkle with lemon zest with a microplane grater.
8. Lay the risotto on top. Finish with a disc of chocolate in the center.

Ingredients (serves 4):

  • 240g Carnaroli rice
  • 50g pure cocoa mass
  • 1 pinch of red pepper
  • 1 small shallot finely chopped
  • 1 lemon grated zest ½ glass dry white wine
  • 50g mascarpone
  • 45g butter
  • 50g anchovies in oil
  • 10ml horseradish juice salt as needed

    4. Alfio Ghezzi

Potato gnocchi, cream of potatoes and arctic charr, purple potato powder and pancetta

1. Add the arctic charr, potatoes and water to a saucepan, place over a flame and cook for about 1 hour.
2. Remove the fish and continue cooking, reducing the liquid in the pan by half. Add the butter and cream and blend everything together, sift and load into the whipping siphon.
3. To make the gnocchi, cook the potatoes, sifting them and kneading them with the flour, the starch and the egg yolk. Form gnocchi from 14g of dough each.
4. Cook them in salted water then toss them in an emulsion of broth and butter.
5. For the pancetta: cut 12 slices of pancetta, lay them between two sheets of baking paper placed between two baking trays. Bake in the oven for 12 minutes at 175°C, until dry and crunchy.
5. For the purple potato powder: boil 5 potatoes (skin on) in heavily salted water, drain and place in a vacuum pack overnight.
6. The next day, skin the potatoes and pass them through a sieve.
7. Dress with salt and dry in the oven at 55°C for 5 consecutive hours.
8. Then blend and set aside. Arrange 9 cooked gnocchi in the broth and butter emulsion on each plate.
9. Add the potato and smoked arctic charr cream between the gnocchi.
10. Lastly, break up the pancetta, covering it in purple potato powder and place one on each of the gnocchi.

Ingredients (serves 4):

For the cream of arctic charr and potatoes

  • 5 purple potatoes
  • 600g smoked arctic charr
  • 720g potatoes
  • 1½L water
  • 200g butter
  • 200g cream

For the gnocchi

  • 500g cicero yellow potatoes
  • 120g “0” flour
  • 10g starch
  • 3g salt
  • 10g egg yolks

    5. Terry Giacomello

Long fusilli with sea urchins

For the capsicum cream

  • roast 4 red capsicums in the oven at 200°C for 30 minutes.
  • Peel them, remove seeds, and place them in the cooking water.
  • Add a pinch of sweet paprika and blend.For the olive oil powder:
  • mix 100cl of extra virgin olive oil with
  • 50g of maltodextrin to obtain a mixture of small balls of similar size.
  • For the sea urchins: shell the sea urchins, cut them in half and leave them in their water.
  • Cook fusilli al dente. In the meanwhile, in a small saucepan heat up the capsicum cream.
  • Add it to the pasta and toss it over.
  • Once flavoured, lay the spaghetti on a plate, add the sea urchins, pepper berries, olive oil powder.
  • Garnish with the aptenia leaves.

Ingredients (serves 4)

  • 400g long Naples fusilli from pastificio Afeltra – Gragnano
  • 5 Sancho pepper berries
  • 50g grooved sea squirts
  • 100ml extra virgin olive oil
  • 50g maltodextrin
  • 4 red capsicums
  • 8 aptenia leaves
  • 10g sweet paprika

    6. Giuseppe Mancino

SQUID SAUTÉ OF GRAGNANO with seafood and asparagus

  • Place garlic, parsley, red pepper in a pan and cook until brown.
  • Add the chopped squids and, when they are brown, add the mussels and clams with shells, cover with a lid and cook for 5 minutes.
  • Cook the pasta in boiling water for 8 minutes, drain it and set it aside adding a bit of oil.
  • When the seafood is open, shell them, add the pasta and toss it over in a saucepan.
  • Place the pasta in a glass jar. Add the shrimps, scampi, raw asparagus, and half a glass of the cooking pasta water.
  • Seal tightly and keep cooking by gently placing it in a pot with water at 90°, for 7 minutes.
  • Open the jar when serving.

Ingredients (serves 4)

  • 200g fresh squid
  • 200g veracious clams
  • 200g Italian mussels
  • 4 fresh shrimp scampi
  • 4 fresh shelled shrimps
  • 4 asparagus
  • 1 spoon extra virgin olive oil a pinch of red pepper a handful of parsley a garlic clove
  • 320g Gragnano Pasta

    7. Massimiliano Mascia

SPAGHETTI OF GRAGNANO with basil-peas cream and shrimp scampi tartare

1. Clean the peas and divide the large and small grains.
2. Blanch the small peas for thirty seconds in boiling water.
3. Cool them in ice and water. In the same water, cook the large peas for five minutes.
4. During the last two minutes, add basil, then cool in water and ice and drain.
5. Blend the large peas with basil, a little bit of cold water and extra virgin olive oil.
6. Pass it in a small drainer to obtain a smooth cream.
7. Clean the shrimp scampi and chop them to obtain a tartare.
8. Season with Cervia sea salt and extra virgin olive oil.
9. Cook spaghetti in boiling water slightly salted.
10. Drain them and season in a bowl with pea cream and a bit of olive oil.
11. Place some cream on the plate, lay and twirl spaghetti into nests. In the middle place the shrimp scampi tartare and some small warm peas.

Ingredients (serves 4):

  • 300g spaghetti of Gragnano
  • 300g fresh peas
  • 4 fresh shrimp scampi one handful of basil extra virgin oil
  • Cervia sea salt

    8. Franck Reynaud

RED SHRIMP OPEN RAVIOLI with Chilli Pepper flavour

1. Cut the onions and the aubergines in brunoise style.
2. Put them in a pan with olive oil. Cook until brown.
3. Put the stale bread into goat milk for 15 min, until it is soaked and soft.
4. Press it and mince it. Cut the tomatoes in brunoise style together with lard, basil and parsley.
5. Mix it together and garnish the aubergines peeled and wrapped in aluminium.
6. Cook them in the oven, for 1 hour, 180°C. Get the shrimp heads and chop them coarsely, then cook with just a bit of oil, wet them with vinegar and tomato sauce. Season the shrimps with oil and chilli pepper.
7. Cut the rest of the lard of Colonnata.
8. Cook the pasta in boiling water for one minute and wrap it around the aubergines, then mix olive oil and dried olives. 9. Cook the shrimps in the oven at 200°C and serve.

Ingredients (serves 4):

  • 100g saffron flavoured ravioli dough
  • 30g tomato flavoured ravioli dough
  • 50gr dried tomatoes
  • 12-15 red shrimps
  • 20ml ripe tomato sauce
  • 50g black drained olives
  • 2 aubergines not ripe
  • 50g white onion
  • 100g Lardo of Colonnata
  • 2g chilli pepper of Niora fior di sale cheese 10ml of white balsamic vinegar
  • 30 ml extra virgin cold pressed olive oil
  • 50g basil
  • 50g flat-leaf parsley
  • 100g stale bread
  • 10ml goat milk ½ crushed garlic clove

    9. Alessandro Breda

Smoked stock risotto with roasted radicchio di Treviso and radicchio powder

1. Boil a litre of water with the sugar, vinegar and salt, add the separated leaves of radicchio and blanch for 1 minute, then drain and cool. Take half of the radicchio, spread out on a tray and dry in the oven at 90°C for 6-7 hours, then blend into a powder.
2. Prepare the stock with water, the smoked ricotta, carrot, celery and shallot and boil for 30 minutes.
3. Toast the rice on its own in a saucepan, add the white wine and allow to evaporate, then cook for 12 minutes.
4. Take off the heat, mix in the butter and Parmesan, then season with salt and pepper.
5. Sauté the radicchio leaves in a very hot pan with a little oil, and keep warm.
6. Place the risotto onto 4 warm plates, cover with the sautéed radicchio and top with the radicchio powder and oil blended with the tarragon.

Ingredients for 4 people

• 280 grams of Carnaroli rice
• 500 grams of late radicchio di Treviso
• 200 grams of smoked ricotta del Cansiglio
• 80 grams of butter
• 60 grams of Parmesan
• 50 grams of red wine vinegar
• 100 grams of sugar
• 100 millilitres of white wine
• 1 stick of celery
• 1 carrot
• 2 shallots
• sprig of tarragon
• salt and black pepper
• extra virgin olive oil

10. CHEF FABIO PISANI  and CHEF ALESSANDRO NEGRINI

Carnaroli Risotto with Nocellara olive oil, Sanremo prawns, tomato, Pantelleria capers and Vendicari oregano

1. Wash the prawns and remove the heads and the shell and keep to one side.
2. Clean and wash the heads. Cook the heads and shells in around 300 milligrams of water, reducing the liquid down by half. Sieve this liquid, pressing down to make sure all the juices come out.
3. Marinade the prawns with lemon juice and mint leaves for 4 minutes, then take them out of the marinade and cut them in half. Peel and cut the tomatoes into small cubes.
4. Dress them with the anchovy, 4 basil shoots, salt and 1 spoonful of oil.
5. Heat 3 spoonfuls of oil with the garlic in a pan, add the onion and gently soften, with a spoonful of water if necessary. 6. Put in the rice, toast it on a high heat, add the wine and allow it to evaporate, then cook for around 7-8 minutes on a medium heat, adding the hot stock little by little.
7. Then add the burrata, the capers, a little grated lemon zest, the rest of the oil and stir, continuing to cook for another 7-8 minutes.
8. Season with salt to taste. Serve the risotto on plates, sprinkling the tomato and prawns on top.
9. Then add the jus reduction with the prawn heads and oregano, basil and dill leaves.

Ingredients for 4 people

• 200 grams of Carnaroli rice
• 12 Sanremo red prawns
• 50 grams of Puglian tomatoes and 30 grams of burrata
• 20 grams of chopped Tropea onion
• 1 chopped clove of garlic
• ½ Amalfi Coast lemon
• 1 Monterosso anchovy, rinsed of salt and chopped
• 20 grams of Pantelleria capers, rinsed of salt
• 8 basil shoots and 2 mint leaves
• 8 dill sprigs
• 1 litre of fish stock
• 10 millilitres of white wine
• 6 spoons of Nocellara extra virgin olive oil
• oregano and whole sea salt

 

Would you like  to have an unforgettable vacation in a dreamlike location? Discover Forte Village Resort in Sardinia.

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