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You Can Learn to Cook These Dishes from Gucci's Restaurant in Italy

We got our hungry paws on the exact recipes.
You Can Learn to Cook These Dishes from Gucci's Restaurant in Italy
IMAGE Gucci Osteria
We got our hungry paws on the exact recipes.

Any fashion lover's trip to Italy wouldn't be complete without a shop-happy visit to at least one Gucci store...and, while you're at it, the Gucci Osteria in Florence, too. If you haven't yet had the chance to sample the luxury restaurant's quirky Italian fare, you can cook some of its most popular dishes at home now! Here, scan through these signature house recipes shared by the young Michelin-starred Mexican Chef de Cuisine Karime Lopez, who also provides some interesting insight on each dish. Now hit the kitchen, Gucci gang.

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1. LUCKY FENNEL

Of this creamy linguine pasta creation, Karime says, "I thought of this recipe that uses fennel as a basic ingredient because it is a seasonal vegetable and because of all the stories and curiosities surrounding [it]. In Greek and Roman history, in fact, fennel was considered symbol of strength and vigor and they believed it brought luck.

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"Some treatises on Ancient Rome reported how Roman gladiators added fennel to their dishes to be successful in the arena and, when they won the fights, they were crowned with a garland of fennel. This is also the reason why, for the Gucci Osteria menu, we call this dish Lucky Fennel!"

PHOTO BY Gucci Osteria
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INGREDIENTS:

- 4 pcs. fennel (for the cream)

- 2 pcs. sliced ​​fennel

- 2 red prawns 2

- 200g wild fennel

- 20 pcs. pistachios

- 1 lemon

- Lemon oil

- 400g seed oil

- Extra virgin olive oil

- Salt

- 100g linguine pasta

PROCEDURE FOR THE CREAM:

1. Wash and cut the fennel coarsely, then steam them at 90 ºC° for two hours.

2. Drain the fennel once cooked and whisk them with extra virgin olive oil and salt until creamy.

3. Pass the cream through a finely-meshed strainer.

PROCEDURE FOR THE WILD FENNEL OIL:

1. Whisk 400g of seed oil with 200g of wild fennel.

2. Then, heat the oil in a saucepan and bring it to a temperature of 80 ºC.

3. Filter the oil in a sac à poche and then filter it with the finely-meshed strainer.

PROCEDURE FOR THE PISTACHIOS:

1. Toast the pistachios in the oven at 190 ºC for four minutes.

2. Grate them with a microplane.

PROCEDURE FOR THE DISH:

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1. Cook the linguine pasta in abundant salted water for about five minutes.

2. Drain the linguine and finish cooking in the pan for three minutes, adding the fennel cream and the lemon oil to make it creamy.

3. Season the raw, finely-sliced ​​fennel with the wild fennel oil.

4. Season the prawns with extra virgin olive oil and the lemon peel and cut them into six pieces each.

PLATING:

Spread the grated pistachios on the base of the plate. Lay a nest of linguine on top, developing it in height. Add six pieces of prawn, plus extra pistachio powder and finely-sliced ​​fennel. Garnish with wild fennel leaves. Serves two.

2. POLLOCK

"I chose this recipe because it's easy to make and it needs ingredients that we all have at home. Usually we prepare this dish without gluten, but all-purpose flour can also be used," Karime shares. "It is a fun recipe because you can vary the filling each time you make it using ingredients that you have in the fridge, such as vegetables or meat, and the color of each sauce can be changed according to the vegetables or herbs used. Even more colors can be added!"

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And, as an additional fun fact, she adds: "When we created this dish, it looked like an artwork by Pollock, so we decided to call it exactly that."

PHOTO BY Gucci Osteria

 

INGREDIENTS AND PROCEDURE:

For the tomato sauce:

- 100g yellow Datterino tomato

- 2 tbsp extra virgin olive oil

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- 5g finely-diced garlic

- 2 basil leaves

- Fine salt

In a saucepan, fry oil, garlic and basil, add the tomatoes and cook for 20 minutes, whisk and sift, salt lightly.

For the red pepper sauce:

- 100g red pepper

- 2 tbsp extra virgin olive oil

- 5g finely-diced garlic

- 1 laurel leaf

- Fine salt

Bake the seedless pepper for 40 minutes in the oven at 180 degrees, peel it and roast it in a pan with oil, garlic and bay leaf. Remove the bay leaf and whisk the pepper until it becomes a homogeneous sauce, salt lightly.

For the chard sauce

- 100g chard (you can also use spinach or bok choy)

- Fine salt

Blanch the chard for 2 minutes in salted water and cool in water and ice. One half must be cut with a knife for the filling and the other half must be blended with its cooking water until it becomes a homogeneous sauce.

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For the bechamel sauce

- 250g milk

- 15g corn flour

- 25g butter

- 2g ground nutmeg

Flavor the milk with the nutmeg and simmer it. Separately prepare the base of butter and corn flour, then pour the milk while turning with a whisk until it becomes a homogeneous sauce. Salt lightly.

For the pasta discs

- 100g flour

- 1 egg

Mix the flour with the egg and leave to rest in cling film for 30 minutes. Spread into a 1-millimeter thickness and cut the dough to the desired size. Cook the discs in salted water for 2 minutes.

For the filling

- 50g ricotta cheese

- 50g sliced chard

- 10g extra virgin olive oil

- Fine salt

Stir in a bowl and serve warm.

PLATING:

Put a disc of pasta on a preferably deep plate, add the filling and cover with a second disk of pasta. Finally, cover the pasta discs with all the lukewarm sauces in an artistic way, Jackson Pollock-style.

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