Cook a Michelin-starred meal at home with Gucci Osteria
We have passed our first month of the Malaysia Movement Control Order (MCO) and the news of a further extension until 12th May 2020 has just dropped.
And in the effort to cope with self-confinement, many have turned to the art of cooking to express themselves and treat cooking as a therapeutic experience to help us balance out our emotions. While YouTube and Instagram have become our main source of reference, Gucci has also stepped up their game in the culinary field.
Together with Karime López, the Chef de Cuisine at Gucci Osteria, the brand's One Star Michelin Restaurant in Florence, Gucci has provided three stellar Michelin-worthy recipes that you can try your hands on at the comfort of your home.
Scroll down to see the full recipes:
LUCKY FENNEL
(Linguine with Fennel Cream)
Chef Lopez: ”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 this vegetable. In Greek and Roman history, in fact, fennel was considered a symbol of strength and vigour and they believe it brought luck.
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 called this dish Lucky Fennel."
INGREDIENTS (For a serving of 2 pax)
• Fennel for the cream 4
• Sliced fennel 2
• Red prawns 2
• Wild Fennel 200 g
• Pistachios 20
• Lemon 1
• Lemon Oil
• Seed Oil 400 g
• Extra Virgin Olive Oil
• Salt
• Linguine (Pasta)100 g
PROCEDURE FOR THE CREAM
• Wash and cut the fennel coarsely, steam them at 90 oC° for 2 hours
• Drain the fennel once cooked and whisk them with Evo oil and salt until creamy
• Pass the cream in the chinois strainer with fine mesh
PROCEDURE FOR THE WILD FENNEL OIL
• Whisk 400 g of seed oil with 200 g of wild fennel
• Then heat the oil in a saucepan and bring it to a temperature of 80 celcius
• Filter the oil in a sac à poche and then filter it with the chinois strainer with fine mesh
PROCEDURE FOR THE PISTACHIOS
• Toast the pistachios in the oven at 190 celcius for 4 minutes
• Grate them with a microplane
PROCEDURE FOR THE DISH
• Cook the linguine pasta in abundant salted water for about 5 minutes
• Drain the linguine and finish cooking in the pan for 3 minutes, adding the fennel cream and the lemon oil to make them creamy
• Season the raw and finely sliced fennel with the wild fennel oil
• Season the prawns with Evo oil and the lemon peel and cut them into 6 pieces each
PLATING
Spread the grated pistachios on the base of the plate, and lay a nest of linguine on top, developing it in height. Add 6 pieces of prawn, other pistachio powder and finely sliced fennel. Garnish the dish with wild fennel leaves.
POLLOCK
Chef Lopez: ” 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 “00” flour can also be used.
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 colour of each sauce can be changed according to the vegetables or herbs used. Even more colours can be added! When we created this dish, it looked like an artwork by Pollock, so we decided to call it exactly that."
INGREDIENTS & PROCEDURE
Datterino tomato sauce
• Yellow Datterino tomato 100g
• Extra Virgin Olive Oil 2 Spoons
• Brunoise cut garlic 5 g (finely diced garlic)
• Basil 2 leaves
• Fine salt
In a saucepan, fry oil, garlic and basil, add the tomatoes and cook for 20 minutes, whisk and sift, salt lightly.
Red Pepper Sauce
• Red Pepper 100g
• Extra Virgin Olive Oil 2 Spoons
• Brunoise cut garlic 5 g (finely diced garlic)
• Laurel 1 leaf (Bay 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.
Chard sauce
• Chard 100g
• Cooking water
• 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.
Bechamel sauce
• Milk 250g
• Cornflour 15g
• Butter 25g
• Macis 2 g (Italian for nutmeg)
Flavour the milk with the macis and simmer it. Separately prepare the base of butter and cornflour, then pour the milk while turning with a whisk until it becomes a homogeneous sauce, salt lightly.
Discs of pasta
• Gluten Free Flour (or 00 flour) 100g
• Whole egg 1
Mix the flour with the egg and leave to rest in cling film for 30 minutes. Spread to 1 millimetre thick and cut the dough to the desired size, cook the discs in salted water for 2 minutes.
Filling
• Ricotta cheese 50 g
• Cut chard 50g
• Evo Oil 10g
• 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 disc with all the lukewarm sauces in an artistic way, Jackson Pollock style.
KHACHAPURI
(Georgian Cheese Bread)
INGREDIENTS (for a serving of 4)
• 300 g flour
• 2 g of salt
• 2 g of sugar
• 4 g dry yeast
• 80 ml warm milk
• 100 ml warm water
• 300 g grated cheese (feta, mozzarella and parmigiano) you can use any cheese
• 20 ml milk
• 3 eggs
