International recipes to try, designed to transport you beyond your kitchen.

Is cooking on the quarantine agenda? Why not try tasty international recipes for dinner this week? We are bringing the best of the world’s dining scene straight into your kitchen with these delicious recipes. From comforting quick fixes, healthy cocktails to more exotic showstoppers for dinner parties of the future, each suggested recipe is designed to transport you beyond your kitchen. 

Tuscan comfort food from Tuscany Now & More (Serves 4)

Gnudi is a traditional Tuscan dish of gnocchi-like dumplings made with ricotta cheese instead of potato, with semolina and one of the tastiest international recipes. The result is often a lighter, “pillowy” dish, unlike the often denser, chewier gnocchi – true Italian comfort food. Tuscany Now & More will be introducing a series of digital cooking classes, filmed live from Tuscany by its villas top chefs. Enjoy the magic of Tuscany from afar and be inspired at home to try your hand and some classic Italian recipes. The first Tuscan Cooking Class went live on the Tuscany Now & More Instagram account @tuscanynowandmore on Sunday 29th March and there has been a different class everyone weekend. These are now available on social media for those that missed them. The next cooking class and live wine tasting class will be this weekend, timings to be announced this week on the Instagram @tuscanynowandmore

Ingredients: 500g fresh spinach, 350g ricotta, 100g grated parmesan, 2 eggs, 2 tablespoons flour, plus extra for dredging, salt and pepper, ground nutmeg

Method: While you wash the spinach, place a pot of water on the stove. Bring to boil, add a handful of cooking salt, and the spinach. Once cooked, drain and squeeze the spinach making sure to remove any excess liquid. Place the spinach aside or if you prefer more flavour, saute in a frying pan with olive oil and garlic. Finely chop the spinach, and stir in a medium bowl with the ricotta, parmesan, two eggs, flour, salt, pepper and ground nutmeg (optional).  Using a spoon, scoop out portions of the mix (about the size of a walnut) and, using damp hands, roll smooth and round balls. Dredge in flour, tapping off any excess flour and place on a floured surface. Set aside in a cool place covered with cling wrap until ready to cook, or refrigerate up to 24 hours. When ready to cook, bring a pot of salted water to a boil, and slide gnudi in. Remove the gnudi using a slotted spoon when they float to the surface (after around 3-4 minutes). Toss with a butter and sage sauce, or fresh tomato sauce. Buon Appetito!

Courmayeur Mont Blanc’s Fresh Egg and Mountain Spinach Pasta Tagliatelle (Serves 4)

Specially created for Courmayeur Mont Blanc ( https://www.courmayeurmontblanc.it/en) by Head Chef Agostino Builas, fresh egg and mountain spinach pasta tagliatelle bring the Aosta Valley to your dinner table. Combining delicious Alpine flavours, this is one to perfect now and use for dinner parties in the future.

Ingredients: (Pasta), 400 g/14 oz fresh egg and mountain spinach pasta tagliatelle, 40 g/ 1.4 oz ground walnuts (Cream)Wild thyme sprigs, 200g/7oz alpine pasture, Fontina Dop or equivalent cheese, 0.2 litres single cream (Ragu), 500 g/ 17 oz Aosta Valley beef (shoulder cuts) or equivalent beef, 50 g/ 3.5 tbsp extra virgin olive oil, 50 g/ 1.7 oz carrots, 50 g/ 1.7 oz onion, Salt and pepper to taste, Cooking juices

Method: For the ragu: peel and chop the onion and the carrot, then mince them with the meat. Brown the mix in a pan with extra virgin olive oil. Baste with cooking juices and let it simmer for approximately 12 hours. At the end of the cooking period, season with salt and pepper to taste, keep the ragu warm and set it aside. For the Fontina cream: cut the Fontina cheese into pieces and add the single cream. Pour the mix into a glass or polycarbonate container and put it in the microwave for one minute or more depending on the power of the oven, being careful not to bring it to a boil. Filter the cream obtained, keep it warm and set it aside. Put a large pan of salted water on to boil. Once it is boiling, add the tagliatelle and cook for approximately three minutes. Drain the pasta, add it to the pan of ragu and mix well over high heat. To serve, create a bed of sauce on each soup plate with the Fontina cream, put delicately the tagliatelle on it, sprinkle with the ground walnuts and garnish with the wild thyme sprigs.

Turkish flavours from AJWA Hotel Sultanahmet, Istanbul

Among the international recipes, this is a dish worthy of a king – or perhaps simply the main course of a wedding ceremony – shah pilaf (translated as crown pilaf) is a traditional Azerbaijani meal. Perfect for special occasions and celebrations this dish is a spectacular and delicious centrepiece.

Ingredients: 250 grams of basmati rice, 150 grams clarified butter, 200 grams of lamb meat, 50 grams onion, 100 grams of dried plum, 100 grams of dried apricot, 100 grams chestnut, 100 grams of dried grapes, 10 grams turmeric, 5 grams of salt, 5 grams black pepper, 0.3 grams saffron, 6 pieces tortilla bread

Method: Chop the lamb meat into cubes and the onions into julienne. Mix the onion with pre-cooked lamb meat. Then add the fried fruits (plum, grape, apricot and chestnut). Afterwards, add the spices like turmeric, salt and black pepper. Finally, let the mixture cool. Keep the basmati rice for two hours in salty water. Then wash the rice and cook with boiling water. Drain the cooked rice and then mix with clarified butter. Brew the saffron in boiled water. Mix the brewed saffron with rice. Add salt to it. Cut the tortilla bread by adjusting it to the pot. Place some of the rice in the saucepan where you lay the tortilla bread, making a little pit right in the middle. Put the meat and dried fruits in equal parts. Add enough rice to cover and it is for lavash. Bake in a preheated 180-degree oven for 40 minutes. Add dried sautéed fruits before serving.