Italian cuisine at «Grand Hotel Europe»


Traditional Italian cuisines has gained the world's recognition thanks to such dishes as pizza and pasta. But true admires know that Italian menu has tens of dishes that convey traditions and tastes of all regions, from Lombardy to southern Sicily.

Traditional Italian cuisines has gained the world's recognition thanks to such dishes as pizza and pasta. But true admires know that Italian menu has tens of dishes that convey traditions and tastes of all regions, from Lombardy to southern Sicily. Many of those dishes are served in “Russia” restaurant located on the first store of 5-star Hotel Europe. Presenter Timofei Zudin visited restaurant behind the curtain. It was there that he got acquainted with chief cook Phillip Likato, who worked with such celebrities of fashion industry as Domenico Dolce and Stefano Gabbana, and they prepared ravioli with lobster and truffle oil.

 

Fashionable ravioli from Dolce & Gabbana recipe serves 1 person; preparation time and cooking time ~ 50 minutes Ingredients:Ingredients for the pasta: 200 g. flour, 2 eggs, squid ink. Ingredients for the filling: ½ an aubergine, 3-4 tbsp. tomato paste, 50 g. Mozzarella cheese, 50 g. Parmesan cheese. Ingredients for filling # 2: 200 g. lobster meat, truffle oil. 1 egg yolk, water. Directions: To make the fresh pasta, mix the flour and eggs until they form a thick dough. Put through a pasta-making machine, or roll out by hand into a large, thin sheet. Divide into 2 halves. Add a couple of drops of squid ink to one of the halves and knead the dough until it all has a uniform black colour. Roll out the black dough again into a large, thin sheet. Cut out 2 round ravioli shapes from each half of the dough – the black and the white. To make the first filling, Melanzane alla Parmigiana, carefully peel the aubergine and cut into thin slices. Do not throw out the peel. Lay the aubergine in an oven-safe dish. Spread the tomato paste on top of the aubergine slices, and then sprinkle on the grated mozzarella and Parmesan cheeses. Bake in the cooker until the aubergine is done, then blend everything in the blender. To make the second filling, boil the lobster. Pick out the tail, claw and knuckle meat and finely chop it. Add a little truffle oil. Mix the egg yolk and water together in a small bowl. Paint the black ravioli pasta with this mixture on one side. In the middle of the pasta, first put a scoop of the Melanzane alla Parmigiano filling, and then put a scoop of the lobster and truffle oil filling on top. Use the 2 pieces of white ravioli pasta to cover the black ones. Pinch the black and white sheets of pasta together to ensure that the filling stays inside when cooking. Put the ravioli into a deep frying pan with hot water. Let cook for 3 minutes. Also put the remaining lobster filling into a small amount of hot water on the stove and add truffle oil and salt. ake a ring mold and put it on a plate. Spoon the leftover lobster filling into the ring. Place the ravioli on top. Carefully cut the pasta and place the now-empty lobster shell on the plate as decoration. Drizzle on olive oil and balsamic vinegar dressing on top and garnish with the fried aubergine peelings.