{"id":10760,"date":"2021-01-28T12:59:12","date_gmt":"2021-01-28T12:59:12","guid":{"rendered":"http:\/\/po\/?p=10760"},"modified":"2021-01-28T12:59:12","modified_gmt":"2021-01-28T12:59:12","slug":"3-michelin-starred-recipes-from-italy","status":"publish","type":"post","link":"https:\/\/journal.slh.com\/journal\/3-michelin-starred-recipes-from-italy\/","title":{"rendered":"3 Michelin-starred recipes from Italy you can make at home"},"content":{"rendered":"<h3>Mix things up in the kitchen with these recipes from the talented team behind one Michelin-star Pietramare Natural Food, the refined restaurant of <a href=\"https:\/\/slh.com\/hotels\/praia-art-resort?adults=2&amp;children=0\">Praia Art Resort<\/a> &#8211; a cool coastal boutique hotel on Calabria&#8217;s Ionian coast. No more excuses for disappointing date night dishes, simply halve the ingredients to serve two&#8230;<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"990\" height=\"500\" class=\"aligncenter size-full wp-image-10762\" src=\"https:\/\/testjournal.slh.com\/journal\/wp-content\/uploads\/2021\/01\/Praia-1.jpg\" alt=\"\" srcset=\"https:\/\/journal.slh.com\/journal\/wp-content\/uploads\/2021\/01\/Praia-1.jpg 990w, https:\/\/journal.slh.com\/journal\/wp-content\/uploads\/2021\/01\/Praia-1-300x152.jpg 300w, https:\/\/journal.slh.com\/journal\/wp-content\/uploads\/2021\/01\/Praia-1-768x388.jpg 768w\" sizes=\"(max-width: 990px) 100vw, 990px\" \/><\/p>\n<h2 style=\"text-align: left;\">Recipe 1: Costa di Kalabria<\/h2>\n<h3>Ingredients for 4 servings<\/h3>\n<ul>\n<li>250g bronze drawn spaghetti from Gragnano<\/li>\n<li>1kg of rock fish for soup<\/li>\n<li>250g bunch tomatoes<\/li>\n<li>500g ice<\/li>\n<li>100g cherry tomatoes<\/li>\n<li>200g red peppers<\/li>\n<li>150g black olives from Gaeta<\/li>\n<li>20g Pecorino cheese<\/li>\n<li>20g pine nuts<\/li>\n<li>4 cloves of garlic<\/li>\n<li>Salt and pepper<\/li>\n<li>Evo oil<\/li>\n<li>A bunch of basil<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"990\" height=\"500\" class=\"aligncenter size-full wp-image-10763\" src=\"https:\/\/testjournal.slh.com\/journal\/wp-content\/uploads\/2021\/01\/Costa-di-Kalabria-resized.jpg\" alt=\"\" srcset=\"https:\/\/journal.slh.com\/journal\/wp-content\/uploads\/2021\/01\/Costa-di-Kalabria-resized.jpg 990w, https:\/\/journal.slh.com\/journal\/wp-content\/uploads\/2021\/01\/Costa-di-Kalabria-resized-300x152.jpg 300w, https:\/\/journal.slh.com\/journal\/wp-content\/uploads\/2021\/01\/Costa-di-Kalabria-resized-768x388.jpg 768w\" sizes=\"(max-width: 990px) 100vw, 990px\" \/><\/p>\n<h3>Method<\/h3>\n<ol>\n<li>Scale, eviscerate and remove all the eyes from the prawns, then place them on a perforated grate to dry them well.<\/li>\n<li>Cut the tomatoes into large pieces and once ready, fry in a steel saucepan with a drizzle of extra virgin olive oil and two cloves of garlic.<\/li>\n<li>Once the garlic is browned, remove from the saucepan and add the fish, browning it slightly, then add the chopped tomatoes and ice. Let it cook for 3 hours over a low heat and, once ready, filter and cool.<\/li>\n<li>Meanwhile, cut the cherry tomatoes in half and remove the seeds, then place them on a plate with a drizzle of extra virgin olive oil and bake them for 1 hour at 80 degrees.<\/li>\n<li>Do the same with the peppers and once ready, together with the<br \/>\ntomatoes, add garlic, pecorino cheese, pine nuts and basil, blend everything and cool in the fridge.<\/li>\n<li>Pit the olives and bake them for 1 hour at 120 degrees, once dehydrated, reduce them to powder with the help of a blender.<\/li>\n<li>Cook the pasta, then in a pot bring the soup to a boil and cook the broken pasta for 10 minutes.<\/li>\n<li>Once cooked, add basil cut into julienne and a drizzle of extra virgin olive oil. Serve in a deep plate add the black olive powder, red pesto at room temperature and enjoy!<\/li>\n<\/ol>\n<h2 style=\"text-align: left;\">Recipe 2: Tortello Ripieno<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"990\" height=\"500\" class=\"aligncenter size-full wp-image-10764\" src=\"https:\/\/testjournal.slh.com\/journal\/wp-content\/uploads\/2021\/01\/Tortello-1.jpg\" alt=\"\" srcset=\"https:\/\/journal.slh.com\/journal\/wp-content\/uploads\/2021\/01\/Tortello-1.jpg 990w, https:\/\/journal.slh.com\/journal\/wp-content\/uploads\/2021\/01\/Tortello-1-300x152.jpg 300w, https:\/\/journal.slh.com\/journal\/wp-content\/uploads\/2021\/01\/Tortello-1-768x388.jpg 768w\" sizes=\"(max-width: 990px) 100vw, 990px\" \/><\/p>\n<h3>For the egg pasta<\/h3>\n<ul>\n<li>100g re-milled semolina<\/li>\n<li>100g flour<\/li>\n<li>6 egg yolks<\/li>\n<li>A pinch of salt<\/li>\n<\/ul>\n<h3>For the stuffing<\/h3>\n<ul>\n<li>1 kg <em>podolica<\/em> meat (&#8220;priest&#8217;s hat&#8221;)<\/li>\n<li>1kg red Tropea onion<\/li>\n<\/ul>\n<h3>For the fondue<\/h3>\n<ul>\n<li>50g Crotone ricotta<\/li>\n<li>100g fresh cream<\/li>\n<\/ul>\n<h3>For the lobster<\/h3>\n<ul>\n<li>1 lobster (500g)<\/li>\n<li>1 red Tropea onion<\/li>\n<li>Licorice powder<\/li>\n<\/ul>\n<h3>Method<\/h3>\n<ol>\n<li>Cut the onions into julienne strips and the meat into medium pieces, take a saucepan with a drizzle of oil and brown the meat. As soon as it is ready add the onion, season with salt and cook for 4 hours after which blend everything and let it cool and store in a piping bag.<\/li>\n<li>With the help of a planetary mixer, mix the flour, salt and eggs, reach a smooth consistency and place in the fridge to rest for 30 minutes.<\/li>\n<li>Then proceed by rolling out the dough very finely, fill with the Genoese and close like <em>tortelli<\/em>.<\/li>\n<li>In the meantime, proceed with the fondue, then bring the cream and grated ricotta to 60 degrees and blend everything.<\/li>\n<li>Blanch the lobster for 3 minutes in salted water, peel and season with salt and oil and set aside.<\/li>\n<li>Cut the onion into julienne strips and season with salt, extra virgin olive oil and pepper.<\/li>\n<li>Cook the pasta in boiling water, then place the hot ricotta on a plate, lay the pasta on it and complete with pieces of lobster, red onion and licorice powder. Serve piping hot.<\/li>\n<\/ol>\n<h2 style=\"text-align: left;\">Recipe 3: Dentice Scottato<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"990\" height=\"500\" class=\"aligncenter size-full wp-image-10768\" src=\"https:\/\/testjournal.slh.com\/journal\/wp-content\/uploads\/2021\/01\/Recipe-3.jpg\" alt=\"\" srcset=\"https:\/\/journal.slh.com\/journal\/wp-content\/uploads\/2021\/01\/Recipe-3.jpg 990w, https:\/\/journal.slh.com\/journal\/wp-content\/uploads\/2021\/01\/Recipe-3-300x152.jpg 300w, https:\/\/journal.slh.com\/journal\/wp-content\/uploads\/2021\/01\/Recipe-3-768x388.jpg 768w\" sizes=\"(max-width: 990px) 100vw, 990px\" \/><\/p>\n<h3>Ingredients for 4 servings<\/h3>\n<ul>\n<li>500g curly endive \/ escarole<\/li>\n<li>1kg red snapper<\/li>\n<li>50g escalope of <em>foie gras<\/em><\/li>\n<li>20g black chickpeas<\/li>\n<li>Salt and pepper<\/li>\n<li>Extra virgin olive oil<\/li>\n<\/ul>\n<h3>Method<\/h3>\n<ol>\n<li>Start by cleaning the fish, then eviscerate, scale and portion the snapper, and place in the fridge.<\/li>\n<li>Proceed with the escarole taking the greenest parts and removing any excess, then cook in boiling water for 6 minutes, drain and blend, adding salt and pepper.<\/li>\n<li>For the black chickpeas, bring extra virgin olive oil to 180 degrees and fry for 2 minutes, drain and dry with absorbent paper.<\/li>\n<li>Sear the fish in a non-stick pan, then in the same way the thinly sliced <em>foie gras<\/em>.<\/li>\n<li>Once ready, arrange the escarole cream on a deep plate, place the fish and <em>foie gras<\/em> on it, garnish with the fried chickpeas and a few hints of raw escarole.<\/li>\n<\/ol>\n<p><em>If you&#8217;re craving something sweet to finish, Chef Nicola Annunziata of Pietramare Natural Food shares her <strong>Moscatello pear bab\u00e0 recipe<\/strong> <a href=\"https:\/\/testjournal.slh.com\/baking-edition-recipes\/\">here<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mix things up in the kitchen with these recipes from the talented team behind one Michelin-star Pietramare Natural Food, the refined restaurant of Praia Art Resort &#8211; a&#8230;<\/p>\n","protected":false},"author":4,"featured_media":10767,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[6],"tags":[186,3],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.1 - 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