Here are two recipes from Gucci Osteria’s menu to recreate at home

Let’s face it, quarantine period has unleashed our inner masterchef and pushed boundaries in the kitchen. If you’ve been following Massimo Bottura’s Kitchen Quarantine episodes on Instagram, congratulations, you now know your way around the kitchen. Why not take a step further and elevate your dinner by preparing a Michelin-starred meal right at home? 

We’ve shared two recipes from the menu of Gucci Osteria you can now create at homecourtesy of Chef Karime López who serves as Chef de Cuisine at the restaurant’s outpost in Florence. Gucci Osteria was recently awarded one star in the Michelin Guide 2020.

Renowned chef Massimo Bottura to open Gucci Osteria in Los Angeles and Tokyo

Wine & Dine

Lucky Fennel (Linguine with Fennel Cream)

“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 vigor 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,” says Chef López

RECIPE FOR 2 PEOPLE

INGREDIENTS  

•  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 CREAMWash and cut the fennel coarsely, steam them at 90 ºC° for 2 hoursDrain 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 ºC

  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 ºC 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.

*Fennel can also be substituted with seasonal vegetables

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 “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 color of each sauce can be changed according to the vegetables or herbs used. Even more colors can be added!

When we created this dish, it looked like an artwork by Pollock, so we decided to call it exactly that.” says Chef López

Pollock

RECIPE FOR 2 PEOPLE

INGREDIENTS and PROCEDURE

Datterino tomato sauce

Yellow Datterino tomato 100g

Evo Oil 2 Spoons

Brunoise cut garlic 5 g

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

Evo Oil 2 Spoons

Brunoise cut garlic 5 g

Laurel 1 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 je

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

Corn flour 15g

Butter 25g

Macis 2 g

Flavor the milk with the macis 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.

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 millimeter 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.

*Chard can also be substituted with seasonal vegetables