Recipe: Eggplant parmigiana by chef Alfonso Iaccarino

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  Eggplant parmigiana recipe by Chef Alfonso Iaccarino from Don Alfonso restaurant in Sorrento: an easy Italian recipe for one of the tastiest vegetable dishes. Recipe: http://finedininglovers.com/recipes/brunch/eggplant-parmesan-recipe-don-alfonso/ This recipe is taken from the book “La cucina del cuore” by Alfonso Iaccarino, published by Mondadori  

Honey macaroons with special French cream by Pascal Aussignac

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Pascal Aussignac is a Michelin-starred chef and restaurateur. He cooks in and oversees eight award-winning restaurants in London, all of them with a slightly different culinary theme but all of them celebrating the food of France and of his beloved homeland of Gascony. Pascal Aussignac’s flagship restaurant Club Gascon was awarded a Michelin Star in 2002 and … Continue reading

Croccantino of foie gras with balsamic heart by Massimo Bottura

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An unusual stick of ice cream: Croccantino of foie gras with balsamic vinegar heart by the Italian chef Massimo Bottura Ingredients: Duck foie gras 400 g Milk 2 l Birra Moretti Lager 30 ml Cinnamon1 stick Cloves 10 g Almonds 30 g, bitter and sweet, from Noto Hazelnuts 30 g, from Piedmont Sugar 50 g Water 20 ml Vanilla pod 1/2 The peel of … Continue reading

Lobster with vegetables and Prosecco by Tomaž Kavčič

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. . . . . . . . . . . . . Tomaž Kavčič, one of the best Slovenian chefs, resides in the wonderful Zemono manor. He is known for his creative playful approach which often involves all senses into his culinary experiences. . . Recipe for 4 persons Ingredients: 1 lobster cca 0,700/1,00 … Continue reading

Pepper … red crispy with creamed cod, green with salmon eggs and dehydrated olives, yellow with tuna foam by Ernesto Iaccarino

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(english version will follow here soon) per la spuma di tonno : 400 g tonno sott’olio 40 g carota 10 g sedano 20 g porro 120 g albumen. 3 fogli colla di pesce 30 g olio extravergine per la salsa di peperone: 400 g peperone giallo pulito 50 g cipollotto 100 g brodo vegetale per … Continue reading

Crystalized dandelion leaves with yoghurt and honey

Ingredients (for 1 person): 40 g dandelion leaves Flour, cold water Oil for frying 60 ml yoghurt Salt, pepper 10 g acacia honey Mix the flour with the cold water to get a smooth batter. Clean, wash and dry the dandelion leaves. Dip them in the water batter and fry quickly. Strain and season with … Continue reading

Scallops, duck, pecorino and foie gras – By Jeffrey J. Vella

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Jeffrey James Vella is the executive chef at  the Zinfandel restaurant in the Regent Esplanade hotel in Zagreb (Croatia). He is in charge for superb cuisine prepared at the restaurant. Internationally experienced in leading top restaurants before coming to Zagreb, he worked at many prestigious addresses. Building up on the Esplanade tradition of the finest cuisine, … Continue reading

Risotto with saffron and licorice powder – by Massimiliano Alajmo

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Italy’s youngest three-star Michelin chef, Massimiliano Alajmo is revered by his clients and peers alike for his clever interpretation of traditional Italian flavors. Born in Padua, Italy in 1974, Massimiliano came into the world with a passion for food in his DNA. Together with his brother Raffaele and sister Laura, Massi is a part of … Continue reading

Creamy risotto with red peppers, parsley sauce and anchovies – by Giovanni Grasso and Igor Macchia

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At San Maurizio Canavese, not far away from the Torino airport, you can find La Credenza, a pearl which is different from all others in the region and which was awarded with a Michelin star. In the kitchen are Giovanni Grasso and Igor Macchia, Giovanni’s wife instead is the one who takes care of the … Continue reading

Veal sweetbread with porcini in pork net with the mint sauce – by Janez Bratovž

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Gabriele Zanatta wrote about him when he presented himself at the important congress “Identita Golose” this year in Milano: “What a man Janez Bratovž, Lubiana’s number one chef and a notorious face to all the tv-viewers east of north-eastern Italy. Cheerful face, hearty laugh and as see-through as the flavors he learned to put on … Continue reading