Recipes of gourmet haute cuisine: 10 second courses
Recipes of gourmet haute cuisine: delicious signature second-course dishes
Passionate devotees of national and international cuisine may prefer appetizers while some prefer creative and original first courses. Then there are those who prefer second courses like the delicious gourmet recipes offered at Forte Village Resort.
Cooking is a serious matter, either at a restaurant or at home the perfect menu is made by the interaction between the inspiration of chefs and gourmet recipes which can satisfy even the most demanding tastes.
In Italian tradition, after the appetizer and first course there is a second course, usually with meat, fish or eggs. Mostly it is accompanied by a side dish of vegetables which are served separately. However, cured meats and cheeses are both perfect as an appetizer or as a simple, quick and delicious second course.
Would you like to surprise your guests with second courses that seduce their taste buds with every mouthful? All you need do is discover the ten signature recipes made by chefs at Forte Village, the multi-prized Resort surrounded by the magnificent Sardinian sea located in Santa Margherita di Pula, in the province of Cagliari.
Recipes of gourmet haute cuisine: 10 gourmet second courses
Ten gourmet haute cuisine recipes for a unique unforgettable food experience.
1. Theodor Falser
Poke Dolomites
Cut the seabass fillets into pieces of 20g each and marinate in the sorrel extract, cumin oil, salt, and pepper for 30 minutes. Let it rest in the pan. Oven-brown the fish bones for 20 minutes at 180°C. In a pan add onion, leek, fennel and brown well. Add fish bones and the white wine until incorporated. Pour 50mg of cold water and cook at low heat for 2 hours. Filter and blend with cold butter and chlorophyll. Place the marinated seabass on a plate and garnish it with sauce and salmon caviar. Add capers and wild herbs.
Ingredients (serves 4)
- 400g seabass fillets
- 10g sorrel extract
- 20mg cumin seed oil
- 10g capers
- 20g salmon caviar mountain salt and pepper
- 200g fish fumet
- 20g white onion
- 20g leek
- 20g fennel
- 1 glass of Kerner white wine
- 30g Alto Adige butter
- 20g chlorophyll wild herbs
2. Antonello Arrus
The raw sea plate and duet Italian caviar
Wash the shrimps and prawns, remove the head and shell carapace eliminating all impurities.
Wash the bass, remove impurities and fillet into two parts, remove the remaining bones and scallop finely.
Cover the phyllo dough cannoli with marinated tuna.
A few minutes before serving, season the sea bass, the prawns and shrimps with lemon juice, fennel, grated orange, and lemon peel, extra virgin olive oil, salt, and pepper.
Serve separately by placing the bass on melba toast, garnished with caviar of sturgeon and salmon.
Ingredients for four people
- 4 prawns
- 4 shrimps
- 1 500 grams sea bass
- 2 30 grams tuna fillets
- phyllo dough
- oyster
- sturgeon caviar
- salmon caviar
- melba toast
- lemon juice
- wild fennel
- grated orange and lemon peel
- extra virgin olive oil
- sea salt
- wild black pepper
3. Antonello Arrus
Fillet of rock gurnard with potato and vegetable in saffron sauce
Blanch the spinach in a pan with oil at low temperature for a few minutes.
Boil the potatoes in salted water, dip in a mill to obtain a smooth puree, add parsley and Parmesan cheese and make a cake on which to lay the spinach.
In a pan pour oil, garlic, shallot, blanch the gurnard fillets on both sides, add wine, salt, and pepper, then finish with the remaining ingredients.
Remove the fish, sharpen sauce and finally serve.
Ingredients for four people
- 600 grams of chopped gurnard
- 2 shallots
- 1 clove of garlic
- extra virgin olive oil
- 200 grams of pulp tomato
- 200 grams of fresh young spinach
- 400 grams of potatoes
- 25 grams of Reggiano Parmesan
- basil
- thyme
- white wine
- saffron
- parsley
- fish stock limited
- salt and pepper
4. Giuseppe Bissacot
Ravioli with Sardinian buffalo mozzarella, lobster carpaccio with wild fennel
Knead the dough and fill the end with the stuffing of mozzarella, grated orange zest, salt and pepper.
Shape ravioli as you like; apart blend the slightly bleached arugula with toasted pine nuts and olive oil, make a tomato coulis.
Place the pesto on the plate together with the tomato coulis, lay the ravioli, matched by the Norway lobster carpaccio and wild fennel
Ingredients for four people
- 150 grams of buffalo mozzarella
- orange zest
- 100 grams of arugula
- pine nuts
- 200 grams of mature tomatoes
- olive oil
- 4 lobster
- wild fennel
- salt and pepper Per la pasta
- 150 grams of flour
- 100 grams of flour
- 2 eggs
- saffron
- a tablespoon of olive oil
- salt
5. Giuseppe Bissacot
Crunchy vegetables, squid and shrimp tempura on squid ink risotto
Cut fish and vegetables into strips and fry them in beautiful crispy tempura.
Fry the onion, toast the rice and blend with white wine. Continue cooking the broth fish and squid ink for about 20 minutes, stirring in extra virgin oil.
Serve the risotto by placing over it the crunchy tempurina.
Ingredients for four people
- 250 grams of Carnaroli rice
- a packet of squid ink
- ½ cup Vermentino wine
- 1.5 liters of fish broth
- an onion
- extra virgin olive oil
- an eggplant
- zucchini
- a red pepper
- 100 grams of shrimp
- 100 grams of squid
- flour for tempura
- peanut oil for frying
- salt and pepper
6. Fabio Cirillo
Ravioli di Bufala Campana DOP, raw prawns, and caviar d’Aquitaine
Mix the dough and all the ingredients together in a bowl for 20 minutes. Wrap in film and place it in the freezer for at least two hours before using.
Open the prawn tails in two parts, beat lightly with a meat mallet and marinate with fennel, salt, and pepper. Arrange on the plate inside a pastry ring so as to give the carpaccio a cylindrical shape.
Pull the pasta to a thickness not exceeding 5 millimeters, obtaining two pastry cylinders of 12 cm in diameter.
Fill the pastry with mozzarella, cut into cubes, deprive of excess milk and cook the ravioli in boiling water for 3 minutes.
Arrange the ravioli over the prawn carpaccio with a quenelle of caviar.
Ingredients for four people
- 40 grams of Bufala Campana DOP mozzarella
- 2 lobster tails
- 1 sprig of wild fennel
- 4 grams of caviar
- 1 tablespoon olive oil
- salt and pepper For the pastry
- 200 grams of flour 00
- 100 grams of durum wheat flour
- 1 whole egg
- 7 egg yolks
- extra virgin olive oil
- salt
7. Fabio Cirillo
Sole fish with Iberian chorizo, roasted watermelon, and champagne sauce
Fillet the sole obtaining 4 fillets, arrange on a cutting board with thin slices of chorizo above. Roll the fillets on themselves obtaining a single disc and secure with a toothpick.
For the champagne sauce: put the butter with shallots into a saucepan, sauté lightly and wet with champagne, then reduce the compound to a third. Reduce the cream with honey and then combine the two mixtures.
Blanch the sole on both sides and end the cooking by baking it in the oven.
Cut the watermelon obtaining squares of 4 cm per side and a thickness of 2cm, then brown in a pan with the sea asparagus.
Serve by placing the sole on the sea asparagus and yogurt on watermelon.
Ingredients for two people
- 1 sea sole of about 300 grams
- 30 grams of watermelon
- 20 grams of sea asparagus
- 5 grams of chorizo sausage
- 10 grams of creamy yogurt
- 3 grams of extra virgin olive oil
- salt and pepper For the champagne sauce
- 300 ml of champagne
- 100 ml of fresh cream
- 60 grams of butter
- 40 grams of shallot
- ½ tablespoon of honey
- 3 white peppercorns
8. Alessandro Cocco
Tomato cappuccino with Parmesan nest and burrata flakes
Wash the tomatoes, carve a cross on the peel, and blanch for 30 seconds. Cool in water and ice, remove the peel and seeds; whisk the remaining pulp and put it in a tea towel to drain for 6 hours.
In a not very hot non-stick frying pan melt a disc of grated Parmesan cheese. Once melted, remove from the heat and give it the desired shape of a nest before it cools down.
After six hours whisk the tomato pulp again, adding oil, salt, and pepper.
Put this coulis in a flat bottom dish, on the side arrange the Parmesan nest, in which you will put the heart of the burrata in flakes together with a few cubes of tomato.
Emulsify the tomato water, obtained from dripping, with a tablespoon of lecithin so to obtain a foam that will be placed over the tomato coulis. 6 Garnish with a sprig of basil.
Ingredients for four people
- 8 red tomatoes
- 40 grams of Reggiano Parmesan
- 2 burrate
- 50 millilitres of extra virgin olive oil
- 10 grams of lecithin
- basil tufts
- salt and pepper
9. Alessandro Cocco
Veal fillet marinated in yogurt on mashed peaches and balsamic sauce
Put in vacuum the already portioned veal fillet with a sauce made from yogurt, milk, salt, and pepper.
Cook in a steam oven at 55 ° for 1 hour.
Wash and peel the peaches, cut them into chunks and blend them with the lemon juice.
In a small saucepan make a balsamic vinegar reduction and add the demi-glace.
Once you have cooked the tenderloin, open the vacuum bag and sear on the hotplate in order to make it slightly crisp on the outside.
Spread the mashed peaches in a dish, nap and glaze with the sauce used for cooking, emulsified.
Dip in the sauce all with the demi-glace and balsamic vinegar Garnish with two sprigs of thyme.
Ingredients for four people
- 700 grams of beef tenderloin
- 200 grams of yogurt
- 200 grams of milk
- 4 peaches
- 1 lemon
- 150 ml of demi-glace calf
- 100 milliliters of vinegar balsamic
- a few sprigs of thyme
10. Efisio Mocci
Medallions of Sardinian lobster with Catalan sauce and caramelized red onions
Boil the lobster in salted water with celery, onion, and parsley for about 18 minutes. Let it rest for a few minutes, cut the tail into medallions, remove the coral (the red part), the liver and mix the rest of the ingredients, mix in the blender, put the sauce on the medallions and garnish to taste with white onion, basil, and tomato.
Cut the red onion into thin strips, fry with a little oil until the desired cooking, add a spoon of brown sugar, two tablespoons of raspberry vinegar and reduce.
Serve the lobster with caramelized red onion.
Ingredients for two people
- 1 800 grams lobster, possibly female
- ½ white onion
- 5 ripe tomatoes
- 1 clove of garlic
- parsley
- basil
- ½ lemon
- 2 tablespoons of white vinegar
- 1 tablespoon mustard
- 1 egg yolk
- 1 cup extra-virgin olive oil
- salt and pepper For the caramelized red onion
- 1 red onion
- olive oil
- 1 tablespoon of cane sugar
- 2 tablespoons raspberry vinegar
