Gourmand Guide

From now on you can cook in Gucci style

The restaurant Gucci Osteria in Firenze, in Italy, shares their secret recipe of linguine with fennel in a Gucci style.
Reading time 3 minutes

A few years ago, the Italian luxury brand opened a restaurant, the Gucci Osteria, in the famous picturesque town in Italy. A gastronomic address and also a bucket list material for fashion lovers, founded under the wings of star chef Massimo Bottura.

Gucci supports all it's fans by sharing a recipe of one of their signature dishes, the Lucky Fennel, or the linguine with fennel cream. There is even a bit of history attached to the recipe. Chef Ana Karime Lopez explains: "Fennel is a mysterious vegetable. In Greek and Roman history, fennel was considered a symbol of strength and good luck. Roman gladiators would add fennel to their meal before a battle in the arena. Which is why we call this Italian dish on the menu of Gucci Osteria the Lucky Fennel."

Lucky Fennel for 2 persons

Ingredients:

4 fennels for the cream
2 sliced fennels
2 red shrimps
200 g of wild fennel
20 Pistachio nuts
1 Lemon 1
Lemon oil
Seed oil 400 g
Olive oil
salt
100 g Linguine (Pasta)

 

Preparation

- For the cream:
Rinse and cut the fennel coarsely, steam them for 2 hours at a temperature of 90 ºC. Drain the fennel as soon as they are cooked and mix them with the olive oil and salt until creamy. Pass the cream through a fine mesh chinois strainer.

- For the wild fennel oil:
Mix 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 into a sac à poche and then pass it through the chinois strainer with fine mesh.

- For the pistachios:
Roast the pistachios in the oven at 190 ºC for 4 minutes. Grate them into a crumble.

- In court:
Boil the linguine pasta in salted water for 5 minutes. Drain the linguine and cook them extra in a pan on the fire for 3 minutes, together with the fennel cream and the lemon oil. Flavor the raw and finely chopped fennel with the wild fennel oil. Season the shrimps with olive oil and lemon zest and cut into 6 pieces.

- Finish:
Spread the pistachio crumble on a plate and place a nest of linguin on it. Add the shrimp pieces and remaining pistachio nuts and finely chopped fennel. Garnish the dish with wild fennel leaves.

* Fennel can also be replaced with seasonal vegetables.

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