Hotels & Restaurants in UAE

Sturgeon Terrine with Ginger-marinated Pumpkin

Cut the peppers into large sprips and set on paper towels to dry. Blanch the asparagus in salted water. Cut the sturgeon lengthwise in slices 1 cm thick, then marinate it for two hours in white wine, ice and thyme. In a mold lined with plastic wrap prepare...

Category: Appetizers

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Tuna and Scallop Carpaccio

Slice the tuna very thinly, place it between 2 pieces of plastic wrap and flatten it with a meat pounder to a uniform thickness. Marinate the tuna and scallop in lemon juice for about 2 hours. Remove the fish and the mollusks from the marinade, dry them...

Category: Appetizers

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Coligiones in Lobster Sauce

Prepare the pasta dough, cover and reserve. Prepare the filling by combining the potatoes with the pecorino, mint, basil, and 2 tablespoons of oil. Roll out pasta very thin. Form the coligiones, wrapping dough around filling, shaping large ravioli. Place...

Category: Main Dishes

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Sardines and Onions with Bottarga

Let the sardine fillets soak for at least 2 hours in sea water and ice. Afterwards, drain the fillets and soak them in vinegar for 10 minutes. Dry the sardines and place them on a dish in a single layer, covering them with olive oil, a garlic clove, mint...

Category: Main Dishes

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Sardinian Gnocchi with Leek Fondue

Cook the fregula (granular semolina, similar to couscous) in vegetable broth with safflowers and salt, allowing it to absorb the broth well, as you would a risotto. Chill, and finish the mixture by adding the mashed boiled potatoes and the rest of the...

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Malloreddus with Sardinian Meat Sauce

In a frying pan saute the garlic and onion in oil. Add the floured, salted meat (reserving 100 g of sausage) and saute, deglaze with wine and allow the liquid to evaporate. Add 1 gram of fennel seeds, the chili pepper, tomatoes and 200 ml of water and...

Category: Main Dishes

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Goat Cheese Timbale with Mullet Bottarga

Combine the cheeses and the butter, add some thinly sliced chives, salt and pepper. Put the mixture into 4 individual molds, lined with plastic wrap, and refrigerate for at least 2 hours. Prepare vinaigrette dressing by blending half the chopped walnuts...

Category: Appetizers

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Classic Chianina Beef Filet

In a pan, gently cook the shallot in a half of the butter. Add the red wine and allow it to reduce. Add the demi glace and bring the sauce to the correct thickness, adjusting for flavor. Cook the salted and peppered beef filets in the remaining butter....

Category: Main Dishes

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Cold Baby Zucchini Soup

Mince the onions and garlic. Saute them in a frying pan with 2 tablespoons of olive oil and add the zucchini. Add the broth and braise for 20 minutes. Adjust for salt and puree. While the soup cools, combine the ricotta and Parmigiano Reggiano in a bowl...

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Pumpkin Ravioli with Fried Perch

Prepare the filling: bake the pumpkin for about 30 minutes at 170 C, sift the pulp and add crumbed almond biscuits, egg, yolks, mostarda brunoise, Parmigiano Reggiano, salt and pepper. Roll out the pasta very thin and make 20 small 5 cm circles. Place...

Category: Main Dishes

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