DUKAI
05

Recipes

From my
kitchen.

A collection of dishes, ideas and techniques, shaped by places, people and a lifelong curiosity for food. Real recipes, tested, cooked and lived.

Simple ingredients.
Extraordinary possibilities.

Pappardelle with shaved black truffle and parmesan on a stoneware plate
Charred octopus over chickpeas and hummus on a speckled plate

Seafood

Polpo alla Griglia

Charred octopus, chickpeas, preserved lemon, herbs.

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A single large raviolo in bisque with chives

Pasta

Ravioli di Granchio

Crab, lemon, bisque, chives.

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Roasted carrots on yoghurt with dukkah and herb oil

Vegetables

Carote Arrostite

Yoghurt, dukkah, herb oil.

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Sliced roast lamb with rosemary and jus

Meat

Agnello al Rosmarino

Lamb, rosemary, garlic, jus.

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A square of tiramisù dusted with cocoa

Dessert

Tiramisù Classico

Coffee, mascarpone, cocoa.

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Floured hands lifting fresh tagliatelle from a wooden board

From the notebook

Recipes change.
Ingredients change.
Technique remains.

This journal is a work in progress: a place to cook, record, refine and share. Some recipes are classic, others evolve, but all are part of the same journey.

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