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Medium
6H 20MIN
Troccoli with tomato and cacioricotta by Matteo Ferrantino
This recipe from Matteo Ferrantino of Hamburg’s
Bianc
restaurant requires making pasta from scratch but the results are totally worth it.
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Medium
1H 0MIN
Coq Au Vin
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Challenge
2H 0MIN
Charred leeks and white asparagus, hazelnuts and milk skin by Nuno Mendes
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Medium
1H 50MIN
Amberjack Fish, Roe Deer With Cherry And Jerusalem Artichoke Sauce by Moreno Cedroni
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Medium
3H 0MIN
Hot Borscht With Foie Gras And Herring Under The Coat Of Vegetables Rolls
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Easy
13H 40MIN
Castilian “Olla Podrida” Stew
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Challenge
1H 0MIN
Caramelized Tropea Onion And Goat Cheese by Matias Perdomo
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Medium
3H 40MIN
Ragu Sauce Made With Lamb Shoulder And Braised Artichokes by Andrea Berton
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Medium
3H 0MIN
Roasted Lamb With Lemony Potato Puree by Andrea Berton
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Medium
30MIN
"From Kiev To Kiev" Chicken Breast Skewers by Gualtiero Marchesi
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Medium
35MIN
Black Sesame And Apple Risotto
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Easy
35MIN
Salicornia Risotto by Inaki Aizpitarte
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Medium
3H 30MIN
Mushroom Risotto With Sweetbreads And Grana Padano Cheese
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Medium
1H 50MIN
Fried Pizza, Tomato Bavarese, Buffalo Mozzarella And Tomato Confit
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Medium
1H 10MIN
Angelina’s Mont Blanc Dessert
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