It's the latest summer rosé trend - a frozen rosé wine cocktail. Try making your own frosé with this recipe from Sally Abé at Great British Chefs...

Frosé recipe

• What is this? See: ‘Frosé’ becomes latest summer wine trend

Ingredients (for sharing with friends)

• 750ml bottle of rosé wine
• 500g of strawberries, halved
• 50g of caster sugar

• Top 10 rosé wines for summer

Method

1. Tip the rosé into a ziplock bag and place in the freezer. Don’t freeze the wine in the bottle, because it may crack.
2. Place the strawberries in a heatproof bowl with the sugar and cover with cling film.
3. Place over a pan of barely simmering water for about 1 hour, until all of the juices have run out of the strawberries.
4. Pass through a fine sieve to extract the juice.
5. Once the wine has frozen, place it in a food processor with the strawberry juice and blend to a slush.
6. Divide between wine glasses, garnish with a twist of lemon and enjoy in the sun…

For more cocktail recipes visit Great British Chefs

More recipes to try:

Tandoor grilled monkfish with a wine to match – recipe

An alternative summer barbecue...

Champagne rhubarb, Earl Grey tea ganache, rose and white chocolate – recipe

Great British Chefs and Alfred Prasad, Head Chef at the first Indian restaurant ever to win a Michelin star, the Tamarind in Mayfair, takes Decanter.com through his version of a BBQ. Tandoor grilled monkfish, stunning presentation, samphire tempkora to add crunch, a zingy pomegranate kachumber to add freshness all seasoned with a salty seawater foam. This is like no barbecue seen before.

Tandoor grilled monkfish, pomegranate kachumber, samphire tempkora, ‘sea water’ foam

Chef: Alfred Prasad

Serves: 2

Cooking Time: 90 min

Course: Main

Skill level: Medium

Ingredients

Monkfish

• 400 g monkfish tail, cut into 100 g chunks

First marinade

• 10g ginger and garlic paste
• 1 lime, juice only
• sea salt, finely ground

Gram Flour Roux

• 10g gram flour
• 15ml vegetable oil

Second Marinade

• 40g ginger & garlic paste
• ¾ tsp turmeric powder
• 1 tsp kasundi mustard paste
• 1 tsp coriander powder
• ¾ tsp Kashmiri chilli powder
• 1 green chilli, seeded, finely chopped
• ½ bunch fresh mint, chopped
• ½ bunch fresh coriander, leaves only, chopped
• 4 kaffir lime leaves, chopped fine
• 10 ml vegetable oil

For the kachumber:

• 100g pomegranate seeds
• ½ cucumber finely diced
• ½ red onion, finely diced
• 2 green chillies seeded, finely chopped
• 1 tomato, de-seeded, diced
• ½ bunch coriander stem, finely chopped
• Himalayan pink salt, finely ground

For the sea water foam:

• 1tbls olive oil
• 1 shallot, finely sliced
• 2 cloves garlic, peeled, finely sliced
• 100ml white wine, dry
• 250g clams
• soy lecithin powder (1% of the liquid weight)

For the samphire tempkora:

• 100g samphire
• 150g plain flour
• 50g gram flour
• 50g corn flour
• 1 medium egg
• 250ml sparkling water, cold
• ¼ tsp turmeric powder
• ½ tsp cumin seeds
• Vegetable oil (for frying)

Method:

1. For the monkfish, prepare and portion the monkfish tail, marinate with ginger-garlic paste, juice of lime and sea salt and set aside in a colander, to drain
2. For the gram flour roux, warm 10ml of vegetable oil in a small saucepan over a medium heat. Add 15g of gram flour, cook over gentle heat for 3 minutes and transfer to a plate to cool
3. For the second marinade, in a mixing bowl, add the gram flour roux and all the ingredients of the second marinade; mix well. Add the pre-marinated monkfish and mix gently to coat well
4. For the pomegranate kachumber, in a salad bowl, mix all the ingredients together and set aside
5. For the seawater foam, heat the olive oil, sliced shallots and garlic in a small saucepan over a low-medium heat. Add the wine and simmer for 5 minutes. Add the clams, cover with a lid and simmer for a further 5 minutes, allowing the clam sot open and release all their natural juices
6. Pass the contents of the pan through a fine strainer. Weigh the liquid to determine the quantity of lecithin* to use, transfer to a large bowl and allow to cool
7. For the samphire tempkora, combine the egg and sparkling water and a mixing bowl. Add the other ingredients and mix well; strain through a fine sieve and leave refrigerated until use. Heat the vegetable oil to 180˚C in a small, deep saucepan for deep-frying. To prepare the tempkora, mix small batches of the samphire into the batter and scatter into the hot oil. Fry for 2 – 3 minutes and drain onto kitchen paper
8. To serve, mount the monkfish on thin tandoor skewers and grill in a tandoor (or mount on bamboo skewers; suspend over a baking tray and grill in an oven) for 6-8 minutes or until the desired doneness. Portion the pomegranate kachumber onto serving plates; place the grilled monkfish on top and garnish with the samphire tempkora. Spoon over the prepared seawater foam on the plate and serve

• See all recipes on Decanter.com

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Wine Match by Le Cordon Bleu Wine Development Manager, Matthieu Longuère MS

Fritz Willi, Mosel Riesling 2014

Off dry with lime, ripe apricots and red apples, with a fresh acidity to cut through the powerful flavours.

Buy it:

Wine Poole (UK), £10.50

Drink Monger (UK), £10.95

Get Wine Online (New York), $15.39 – web only offer

Crab and vermicelli salad with mango & red chilli

This simple summer recipe is full of character and bold flavours...

Seared and marinated tuna with roasted kale – recipe by Michel Roux Jr

Pan seared squid & fregola risotto – recipe by Michel Roux Jr

Paul Foster's stunning presentation ensures this tomato tart recipe is as impressive as it is delicious. The plum tomatoes really are the hero ingredient, with two confit tomatoes and two compressed tomatoes standing upright on discs of buttery Parmesan biscuit. Topped with creamy avocado, fragrant basil and a hint of spice from slices of chorizo, these tarts have a perfect combination of flavours.

Plum tomato tart with Parmesan biscuit, avocado and chorizo

Chef: Paul Foster

Serves: 4

Cooking Time: 90 min

Course: Starter

Skill level: Easy

Ingredients

Tomatoes

• 16 baby plum tomatoes
• 250g of salted butter
• 4 sprigs of fresh thyme
• 50ml of Cabernet Sauvignon vinegar
• 50g of dark muscavado sugar

Parmesan biscuit

• 250g of strong bread flour
• 100g of grated Parmesan
• 100g of salted butter
• 2g of salt

Avocado emulsion

• 1 avocado, ripe
• 3 egg yolks
• juice of half a lemon
• 300ml of sunflower oil
• sal

To serve

• 1 bunch of fresh basil
• 4 slices of chorizo
• mixed salad leaves, to garnish

Equipment

• Food processor
• Vacuum bags
• Chamber sealer
• Blender
• 6cm pastry cutter

Method:

1. Preheat the oven to 160°C/gas mark 3
2. For the Parmesan biscuit, mix together the flour, Parmesan and salt and rub in the butter to create a coarse crumble. Pour the crumble across a baking tray and cook for 10–15 minutes until golden, then remove from the oven and set aside to cool
3. Meanwhile, lightly score a cross through the skin of each tomato and place in a bowl. Cover with just enough boiling water to cover and leave for 30 seconds, then drain and cool the tomatoes under cold water. Peel off and discard the skins
4. Place 8 of the tomatoes in a heavy-bottomed pan with the butter and thyme sprigs. Gently melt the butter over a low heat and allow the tomatoes to confit slowly for 1 hour
5. Place the remaining 8 tomatoes in a vacuum bag with the vinegar and sugar and seal with a chamber sealer to compress. Set aside until ready to serve
6. Once the pastry crumble has cooled, transfer to a food processor and blend until the fat begins to separate out, making the crumbs sticky and glossy. Tip out onto a tray lined with baking paper and cover with a second sheet. Roll out evenly to create a thin layer of dough and transfer the tray to the freezer for 1 hour to set
7. To make the avocado emulsion, remove the peel and stone and place the flesh in a blender with the egg yolks and lemon juice. Blend briefly to combine as a smooth mixture then, keeping the machine slowly running, gradually pour in the sunflower oil until the mixture emulsifies
8. Adjust the seasoning to taste, then pass through a fine sieve to ensure the emulsion is completely smooth. Transfer to a piping bag and reserve in the fridge until ready to serve
9. Drain the confit tomatoes from the butter and the compressed tomatoes from the vacuum bag. Remove the Parmesan dough sheet from the freezer and use a 6cm pastry cutter to stamp out biscuit discs
10. To assemble the tarts, place a Parmesan biscuit on each plate and stand 2 compressed tomatoes and 2 confit tomatoes on top. Pipe over a little of the avocado emulsion and some shredded fresh basil. Gently warm the chorizo slices in a frying pan over a medium heat and lie across the top of the tarts, garnishing the plates with a few salad leaves to serve

Wine Match by Le Cordon Bleu Wine Development Manager, Matthieu Longuere MS

Côtes de Provence Rosé, R de Rimauresq, Domaine de Rimauresq, Provence, France 2015

Rosé wine is no brainer when considering a wine to have with tomatoes. The combination of ripe, red berry fruit and freshness of rosé seems to be handling the sweet and sour flavours of the tomato perfectly. This Côtes de Provence Rosé has enough structure to cut through the crunchy texture of the parmesan biscuit and handle the richness of the emulsion. The wine’s pungent mix of herbs, spices and pink grapefruit will not be overpowered by the balsamic vinegar and the chorizo.

Click here to see Wine-Searcher for stockists

Recipe courtesy of Paul Foster to celebrate British Tomato Week.

Visit Great British Chefs for more recipes.

Champagne rhubarb, Earl Grey tea ganache, rose and white chocolate – recipe

Courgette flowers, apple and horseradish – recipe

Paul A. Young, with Great British Chefs and Cordon Bleu teaches Decanter's Jessica Charlton and Patrick Grabham how to make this show stopping dessert.

Champagne rhubarb, Earl Grey tea ganache, rose and white chocolate

This is a show stopping dessert, so easy to prepare and dress yet it looks like hours and hours of work. It’s the prefect winter to spring dinner party dessert.

Scroll down to see the full recipe.

With the marking of the 10th anniversary of Paul A. Young Chocolates first shop it seemed fitting to join a group of chocolate enthusiasts for an evening masterclass to help celebrate the occasion.

Paul A. Young, renowned and innovative chocolatier, with the help of Le Cordon Bleu’s Master Chef Julie Walsh, led a fun and inspiring masterclass to encourage us to expand our ideas when cooking with chocolate.

First, Paul demonstrated how to make this seasonal dessert and then it was up to us to try and recreate what we had just seen. Although the dessert looked undeniably impressive and elegant it was easy to see how Paul’s ethos of simplicity has come about. Cooking with chocolate doesn’t have to be complicated or tough as long as the chocolate you start off with is good quailty. The key with chocolate, Paul explained, is simplicity.

While the rhubarb was softening in the oven we were able to taste Paul’s delicious chocolates. Grapefruit marmalade, calamansi juice and martini to name just a few of the ground-breaking flavours that have made him so legendary.

Wine Match

Finally to the tasting! The dessert was beautifully paired with Moscato d’Asti Alasia, Piemonte, Italy 2014. Carefully chosen by Matthieu Longuère MS, this sparkling sweet wine worked beautifully with the rhubarb and Earl Grey ganache to give a fresh sweetness that cleansed the palette.

The atmosphere was relaxed and cheerful, perfectly reflecting Paul’s philosophy of chocolate; that life is boring and dull without it!

Recipe

Serves 4

Time: 1 hour, plus 2 hours setting time for the ganache

Ingredients

Rhubarb

• 500g Wakefield champagne rhubarb cut into 3 inch (7.5cm) lengths
• 200g Unrefined golden caster sugar
• 50mls Vodka

Earl Grey tea ganache

• 200mls Very strong Earl Grey tea
• 400g 64 to 66% cocoa solids Valrhona dark chocolate
• 50g Unrefined golden caster sugar

Decoration

• 10g Dried edible rose petals
• 100g White chocolate bar – leave whole
• Gold leaf – optional

Method

1. For the ganache, bring the Earl Grey tea and sugar to the simmer, pour onto the chocolate and whisk well until smooth and glossy. Pour the ganache into a 6 inch (15cm) square baking tray lined with a double layer of cling film. Refrigerate until fully set. Approx 2 hours.
2. For the rhubarb, place the perfectly cut rhubarb onto a baking dish, sprinkle with the sugar and vodka. Cover with foil and braise for 20 minutes at 175˚C. Take out of the oven and allow to cool while still covered.
3. Once cold, carefully lift out the rhubarb onto 4 layers of kitchen towel to dry out slightly. Pour the cooking liquor into a saucepan and reduce slightly to a light vibrant pink syrup.
4. Cut the white chocolate bar with a large knife to create very thin shards and set aside. Place 7 to 8 pieces of rhubarb on to a flat white round plate.
5. Take the ganache from the fridge and carefully turn out onto parchment paper. Remove the cling film and cut the ganache with a hot knife to the same size as the rhubarb rectangle.
6. Cover the top of the ganache rectangle with white chocolate shards. Place the ganache rectangle gently onto the rhubarb with a palette knife. Now place rose petals onto the white chocolate decoration.
7. Spoon the vibrant pink liquor around the dessert and finish with small pieces of gold leaf between the rose petals.

Recipe courtesy of Paul A. Young. Visit Great British Chefs for more chocolate recipes.

If you like smooth and creamy frozen treats, this delightful iced coffee soufflé will please your taste buds. This dessert was served up by Cordon Bleu at a recent masterclass which Decanter's Claudia Cianfarani attended.

Iced coffee soufflé

Chef: Cordon Bleu

Cooking time: 30 minutes plus 2 hours freezing time

Serves: 6

Course: Dessert

Skill level: Medium

Ingredients:

Coffee-flavoured sabayon

• 6 egg yolks
• 100g sugar
• 80ml water
• 20g Lavazza Kafa Forest Ground Coffee
• 3 gelatine leaves (6g), soaked in cold water and squeezed to remove excess water just before adding
• 450ml whipping cream

Italian meringue

• 100g sugar
• 40ml water
• 3 egg whites

Garnish

• 150ml whipping cream, whipped
• 12 chocolate-covered beans (optional – chocolate feather used in image)
• Unsweetened cocoa powder

Equipment

• Cafetiere
• 6 x 125ml ramekins

Method

1. Wrap 6 ramekins with a double layer of baking paper and secure with tape or string
2. To make the sabayon, beat the whipping cream until it forms soft peaks and reserve in the fridge. Heat the water to 95 degrees Celsius and infuse the coffee in a small cafetiere for 10 minutes, then strain into a mug or bowl and set aside
3. Combine the eggs and sugar in a bowl and whisk until pale and thick. Add the coffee and place over a bain marie, whisk until thick and creamy. Add the gelatine and whisk again until cool
4. For the Italian meringue, heat together the sugar and water in a saucepan until it reaches 118 degrees Celsius. Meanwhile, whisk the egg whites in a very clean, dry bowl until they start to form soft peaks. Gradually pour the cooked sugar syrup onto the eggs whites, whisking continuously until the meringue is cool, smooth and glossy
5. Gently mix the Italian meringue with the sabayon and fold through the whipped cream. Divide evenly between the ramekins and smooth the tops. Transfer to the freezer and leave to set for at least 2 hours
6. To serve, remove the paper collar from each ramekin, dust with cocoa powder and garnish with chocolate coffee beans. Serve with whipped cream

Wine Matching:

Try with a 20 year old tawny Port, a sweet Oloroso sherry, or even Madiera.

Recipe courtesy of Cordon Bleu. Great Italian Chefs showcases the best culinary talent that Italy has to offer. Visit Great Italian Chefs for more recipes and features for Italy’s most exciting chefs.

Jerusalem artichoke with coffee dressing – recipe

Courgette flowers, apple and horseradish – recipe

Veal tartare with figs, hazelnuts and anchovy butter – recipe

Prawns with coconut, coriander and passion fruit – recipe

Wild garlic and ricotta ravioli with lamb soup – recipe

Paccheri with tomato sauce and Parmesan – recipe

Credit: Rosanna Marziale

Mozzarella cheesecake with berry sauce – recipe

Agnolotti with burrata and mint – recipe

Michelin-starred Roberto Petza teaches Decanter's Claudia Cianfarani how to prepare a beautiful salad of Jerusalem artichoke with Kafa coffee dressing.

Scroll down to see the full recipe.

Great Italian Chefs and Lavazza coffee teamed up with Michelin-starred chef Roberto Petza from Cagliari, Sardinia, to deliver an inspirational masterclass held at Le Cordon Bleu School in London. Decanter joined them to learn how coffee can be used in cooking as a slightly unexpected ingredient. The original recipe we were shown is one of Petza’s signature dishes: Jerusalem artichoke with coffee dressing.

After a demonstration, we were challenged to roll up our sleeves, put on our aprons and get to work attempting to reproduce the salad recipe under, of course, Petza’s guidance. The whole evening was extraordinarily fun. The coffee worked surprisingly well, with the subtle floral and tangy notes from the coffee balancing well with the vegetables and spices from the salad.

The meal was perfectly paired with an orange wine from Georgia: Nikoloz Antadze Rkatsiteli Kakheti 2014. This wine was a very pleasant surprise, the orange colour was accompanied by peach and orange aromas that complimented the dish extremely well.

Last but not the least, for dessert, the Master Pastry Chef, Nicolas Houchet from Le Cordon Bleu treated us with culinary show when he prepared an Iced coffee soufflé, a beautiful dessert with coffee as the main ingredient.

By Claudia Cianfarani

Jerusalem artichoke with coffee dressing

Chef: Roberto Petza

Cooking time: 60 minutes

Serves: 2-4

Course: Starter

Skill level: Easy

Ingredients:

• 300g Jerusalem artichokes, washed
• 50g shallots, sliced
• 100g breakfast radishes, washed
• 0.5tsp coriander seeds
• 1.5tbsp rosemary
• 1tbsp thyme
• 10g mustard seeds
• 2.5tbsp marjoram
• 1 clove garlic, sliced
• 20ml Lavazza Kafa espresso
• 1tbsp flaked almonds
• 1 celery stick
• 1 fennel
• 200g Pancetta lardons
• 6tbsp extra Virgin Olive Oil
• Salt to taste

Method:

1. Heat a frying pan over a medium heat with 3tbsp of oil.
2. Add the Jerusalem artichokes with the shallots, garlic, herbs and spices. Season and cook over a low heat for 15-20 minutes, until cooked through.
3. Fry the chopped pancetta in a separate pan until crispy and then add the cooked Jerusalem artichokes, coat in the bacon fat and keep them warm until ready to serve.
4. Dice the fennel, celery and radishes into 0.5cm cubes. Roughly chop the almonds and mix everything together in a bowl with a salt and pepper.
5. Whisk together the coffee, 3 remaining tbsp of oil and salt.
6. Cut the Jerusalem artichokes in half and arrange on a plate. Dress the raw vegetables with the dressing and spoon around. Add the bacon lardons and garnish with edible flowers.

Recipe courtesy of Roberto Petza. Great Italian Chefs showcases the best culinary talent that Italy has to offer. Visit Great Italian Chefs for more recipes and features for Italy’s most exciting chefs.

Decanter headed out to the Great Italian Chef's and Lavazza coffee masterclass in London earlier this month and were shown how to make this simple but tasty dessert recipe by Christian and Manuel Costardi.

The Costardi Brothers bring the science lab into the kitchen with this inventive meringue with chocolate sauce and vanilla ice cream dessert recipe. If you cannot obtain liquid nitrogen to make the ice cream, simply use a premium vanilla ice cream as a substitute.

Meringue with chocolate sauce and vanilla ice cream

Chef: Costardi Brothers

Cooking time: 3 hours

Serves: 8

Course: Dessert

Difficulty: Medium

Ingredients:

Ice cream

750g of cream

180g of sugar

Meringue

200g of egg white

400g of sugar

1 pinch of Sarawak black pepper

1 pinch of lemon zest

Chocolate sauce

100g of dark chocolate, 72%

30g of butter

Garnish

200g of whipping cream, whipped

salt flakes

Method:

1. 750g of cream
2. 180g of sugar
3. Transfer the mixture to a standing mixer with paddle attachment and start to mix. Carefully pour in liquid nitrogen until frozen, then reserve in the freezer
4. Preheat the oven to 85°C
5. 200g of egg white
6. 400g of sugar
7. 1 pinch of Sarawak black pepper
8. 1 pinch of lemon zest
9. Transfer the mixture into a piping bag. Line a metal tray with greaseproof paper and pipe circles of the meringue on top, about 10cm in diameter. Bake for approximately 3 hours, then remove from the oven and allow to cool
10. 100g of dark chocolate, 72% (or similar)
11. 30g of butter
12. 200g of whipping cream
13. salt flakes

• SEE ALSO: Why not try the Costardi Brothers’ risotto recipe, too?

• See all Decanter.com recipes

Coffee and Parmesan risotto – recipe

Decanter headed out to a masterclass with the Costardi brothers...

Decanter headed out to a masterclass with the Costardi brothers, organised by Great Italian Chefs and Lavazza coffee, in London earlier this month and were shown how to make this delicious risotto recipe.

This unusual risotto recipe from the Costardi brothers, and shared with Decanter.com by Great Italian Chefs, combines a rich, creamy Parmesan risotto with a savoury, aromatic hit of coffee. A final dusting of coffee granules – and in this case Lavazza Kafa coffee – adds a slight bitterness which balances out the buttery rice and sticky, sweet beer reduction.

Coffee and Parmesan risotto

Chef: Costardi Brothers

Cooking time: 4 hours 30 minutes

Serves: 6

Course: Starter

Difficulty: Easy

Ingredients:

Risotto

350g of carnaroli risotto rice

1/2 carrot, chopped

1/2 onion, chopped

1/2 stick of celery, chopped

1 litre hot water

40g of butter

30g of grated Parmesan

Ground coffee (in this case, Lavazza Kafa Forest Coffee)

Sarawak black pepper

salt

Parmesan cream

150g of Parmesan, grated

75g of cream

Beer reduction

750ml of lager beer

Method:

1. Start by making a vegetable stock for the risotto. Place the chopped carrot, celery and onion in a large pan and cover with the hot water. Place over a low heat and leave to simmer gently for 4 hours
   • 1/2 carrot, chopped
   • 1/2 onion, chopped
   • 1/2 stick of celery, chopped
   • 1l hot water
2. Meanwhile, prepare the beer reduction. Pour the beer into a large pan and place over a high heat. Allow to cook until thickened and reduced by half, then remove from the heat and set aside until ready to serve
   • 750ml of lager beer
3. When the stock has about 30 minutes cooking time remaining, start the Parmesan cream. Pour the cream into a pan and stir in the Parmesan. Place over a very low heat and gently cook, stirring occasionally, for 30 minutes until thick and creamy
   • 75g of cream
   • 150g of Parmesan, grated
4. Strain the stock and discard the vegetables, keeping both the stock and Parmesan cream warm while you start the risotto. Heat a large pan over a medium heat, add the rice and toast for 2–3 minutes, stirring constantly to ensure the rice doesn’t catch or burn
   • 350g of carnaroli risotto rice
5. Season the rice with a little salt and gradually start adding in the hot vegetable stock, a little at a time, stirring continuously until the rice has cooked through and become creamy in texture – this should take 15–20 minutes
   • salt
6. Near the end of this cooking time, stir in half of the beer reduction (reserving the rest to serve) and mix well until fully combined. Add the warm Parmesan cream to the risotto mixture and stir well, then remove the rice from the heat
7. Stir the butter and grated Parmesan into the risotto, allowing it to melt in the residual heat so the risotto becomes rich and glossy. Add a pinch of Sarawak pepper and check the seasoning, adjusting if required
   • 40g of butter
   • 30g of grated Parmesan
   • Sarawak black pepper
8. To serve, divide the risotto between serving bowls and swirl over the reserved beer reduction. Finish with a good sprinkle of the ground coffee and serve immediately
   • Lavazza Kafa Forest Coffee, Lavazza Kafa coffee

Recipe courtesy of the Costardi Brothers. The Great Italian Chefs showcases the best culinary talent that Italy has to offer. Visit Great Italian Chefs for more recipes and features for Italy’s most exciting chefs.

See all Decanter.com recipes

This simple recipe from Alessandro Gavagna makes an elegant summer dish when courgettes are in abundance. The delicate flowers are quickly fried with sweet red peppers, and plated with tangy grated apple, Montasio cheese and the punchy flavour of horseradish root.

Courgette flowers, apple and horseradish

Chef: Alessandro Gavagna

Cooking time: 20 minutes

Serves: 4

Course: Starter

Skill level: Easy

Ingredients:

• 36/40 courgette flowers
• 1 red pepper, washed and cut into thin strips
• 1 Granny Smith apple
• 120g of Montasio cheese
• 1 horseradish root
• 50g of butter
• Salt

Method:

1. Gently rinse the courgette flowers and then let them drain upside down on some kitchen paper
2. Melt half the butter in a hot pan, then add the pepper strips and roast until crisp. In a separate pan, sauté the courgette flowers in the remaining butter on a high heat, until they just start to wilt. Season with salt to taste
3. Grate the apple into the centre of a serving plate to make a mound, then repeat with the cheese on top
4. Top with the pepper strips, then the wilted courgette flowers, and a final grating of fresh horseradish

The wine

Fresh, crisp, apple acidity and spiciness – describing the elements of this zingy starter from Alessandro Gavagna is extraordinarily similar to the tasting note for the perfect wine match. Which wines spring to mind with that profile? Crisp whites such as Chenin Blanc from the Loire, Vinho Verde from Portugal or even a young Pinot Gris from the Alsace would all be at home with the sautéed courgette flowers. If you would like to carry the Italian theme of the starter through, look for wines such as Falanghina from Campania, Vernaccia di San Gimignano from Tuscany, Verdicchio, Vermentino or to give the dish a sparkle, a glass of Prosecco – Harry Fawkes, Decanter.com

Recipe courtesy of Alessandro Gavagna. Launching soon Great Italian Chefs showcases the best culinary talent that Italy has to offer. Visit Great Italian Chefs for more recipes and features for Italy’s most exciting chefs.

These delicate, crispy sandwiches of veal tartare from Marianna Vitale make an excellent starter, as the creamy meat mix is punctuated with the sweet figs and crunch of the hazelnuts, and the anchovy butter adds a salty accompaniment.

Veal tartare with figs, hazelnuts and anchovy butter:

Chef: Marianna Vitale

Cooking time: 1 hour, plus 2 hours freezing time

Serves: 4

Course: Starter

Skill level: Easy

Ingredients:

For the veal tartare:

• 280g of veal tenderloin
• 10g spring onion, trimmed and finely chopped
• 10g mayonnaise
• 10g mustard
• 20g dried figs
• 20g toasted hazelnuts

For the anchovy butter:

• 20g anchovies in oil (from Cetara)
• 50g of butter
• 10g cream

To serve:

• 250g of bread, from a rustic loaf or Italian peasant bread “pane Cafone”
• Olive oil, to taste
• Salt, to taste
• Edible shoots and flowers
• Star anise (optional)
• Cocoa beans (optional)

Method:

1. Start by removing the crusts from the loaf of bread so you have a solid block. Place in a sealed container and freeze for about 2 hours (this will help you to cut very thin slices to sandwich the tartare)
2. To make the tartare, finely dice the veal and place in a mixing bowl with the chopped spring onions, mayonnaise and mustard. Roughly chop the dried figs and the toasted hazelnuts and add these to the bowl, gently mixing everything until combined
3. For the anchovy butter, drain the anchovies from the oil and place in a blender with the butter. Blitz until smooth, then fold in the cream and set aside until ready to serve
4. Preheat the oven to 180°C/gas mark 4
5. When the bread is nearly frozen but still soft enough to slice, cut with a breadknife into very thin slices, about 2mm thick. Using a 5cm cutter, cut out round discs from the bread; you will need about 16 total, but it’s good to have some spare
6. Place on a tray lined with baking paper then brush with a little olive oil and bake for 15 minutes until golden brown
7. To serve, place a large spoonful of the tartare onto one of the bread discs and place sandwich with another disc on top. Repeat to make 8 sandwiches
8. Spread some of the anchovy butter onto each serving plate and top with the tartare sandwiches and some edible shoots and flowers.
9. For an added flourish, grate a little star anise and cocoa bean over the the plate

The wine

This polished veal tartare recipe from Marianna Vitale is a variation on Vitello Tonnato, a recipe Decanter published from Michel Roux Jr. For that dish, sommelier Xavier Rousset MS recommended light reds and a Châteauneuf-du-Pape Blanc, which would all work splendidly well here, too.

But, as this is a traditional, northern Italian recipe, Decanter recommends sticking to the white wines from the same area of the world – if in doubt, a great food matching rule is that wines from the region habitually match food and cooking from the same region. Gavi di Gavi and Arneis from Piedmont, Pinot Grigio from the Alto Adige, Ribolla Gialla from Friuli and Vermentino would all be wonderful accompaniments – Harry Fawkes, Decanter.com

Recipe courtesy of Marianna Vitale. Launching soon Great Italian Chefs showcases the best culinary talent that Italy has to offer. Visit Great Italian Chefs for more recipes and features for Italy’s most exciting chefs.

This exotic starter from Daniele Usai is incredibly refreshing and elegant, with a deceptively simple coconut foam. You do not have to serve the prawn heads, although they do add a touch of drama to the dish.

Prawns with coconut, coriander and passion fruit

Chef: Daniele Usai

Cooking time: 30 minutes

Serves: 4

Course: Starter

Skill level: Easy

Ingredients:

• 20 medium-sized red prawns
• 200ml of coconut milk
• 6g of soy lecithin
• 2 passion fruit, halved and seeds reserved
• 200g of fresh coriander
• Edible flowers
• Extra virgin olive oil
• Natural sea salt
• Sarawak black pepper

Equipment:

• Thermometer
• Juicer

Method:

1. Shell and de-vain the prawns, removing the heads and tails (reserve the heads for garnish)
2. Place the coconut milk in a small pan and heat through at 60℃. Add the soy lecithin and use a hand blender to blitz the top of the mixture until it froths
3. Reserve a few whole coriander leaves for garnish, then add the rest to a juicer and blend to separate the juice and solids
4. Place five red prawns on a large serving plate or in a deep soup plate and season well with salt and pepper. Add a few spoons of the passion fruit to each plate and drizzle over a little coriander juice and some extra virgin olive oil
5. Finish the dish with a few spoons of coconut foam, the reserved coriander leaves and a few edible flowers.
6. Garnish with the prawn heads, if liked

The wine

Fresh prawns sitting next to bubbly, rich coconut milk all sweetened by electric passionfruit is a surprisingly easy dish to match with wine. Decanter can only recommend Riesling.

The white grape may have a maligned history, but it is adored by the wine trade and wine aficionados worldwide and is always threatening to make a mainstream comeback. Exquisite examples can easily be found outside the supermarket aisles from the quality wine regions of Germany, the Grand Crus of Alsace and the plains of Austria.

You may notice that all these regions are northern hemisphere; however, the ultimate Riesling match for this tropical dish is from the Clare Valley, Australia. Clare Valley Rieslings’ possess a zippy lime character and a kerosene note which, when consumed with this recipe, would dance over the prawns, lighten the coconut and turn that charged passion fruit up a volt or two – Harry Fawkes, Decanter.com

Recipe courtesy of Daniele Usai. Launching soon Great Italian Chefs showcases the best culinary talent that Italy has to offer. Visit Great Italian Chefs for more recipes and features for Italy’s most exciting chefs.

This hearty pasta dish from Giorgio e Gia Petro matches a meaty lamb broth with creamy ravioli parcels, stuffed with a fragrant wild garlic and ricotta mix.

Wild garlic and ricotta ravioli with lamb soup

Chef: Giorgio e Gian Petro

Cooking time: 2 hours, plus 2 hours resting

Serves: 4

Course: Starter

Skill level: Medium

Ingredients:

For the pasta dough:

• 10 egg yolks
• 250g of stone ground white flour

For the filling:

• 500g of cow’s ricotta
• 1 small potato
• 200g of wild garlic leaves
• salt, to taste
• pepper, to taste
• extra virgin olive oil

For the lamb soup:

• 1 lamb shoulder, boned out
• 150ml of white wine
• 150ml of brandy
• 1l vegetable stock
• extra virgin olive oil
• 30g of butter
• salt, to taste
• pepper, to taste
• ¼ of a lemon, juice only

To serve:

• Parmigiano Reggiano

Equipment:

• Pasta machine

Method:

1. To make the pasta dough, make a well in the flour, add the egg yolks and mix. Once incorporated, knead the dough until smooth, then leave to rest for 2 hours
2. Meanwhile, preheat the oven to 180°C/gas mark 4
3. Bake the potato in the oven until soft (around 40–45 minutes), then scoop out the flesh and press through a sieve to make a smooth mash
4. Blanch the wild garlic leaves in boiling water, then drain and place in the freezer to chill quickly. Once chilled, chop finely and mix with the ricotta and mashed potato. Season to taste and place in a piping bag
5. For the lamb soup, cut the shoulder into pieces then add to a pan with the wine, brandy, butter, lemon juice and a drizzle of olive oil. Season to taste and cover with vegetable stock. Simmer for about 40 minutes, or until the meat is tender (it may need up to an hour)
6. Remove the lamb meat and dice. Place the liquid back on a heat and continue to simmer until thickened slightly. Return the meat to the soup before serving and keep warm
7. To make the ravioli, roll the dough through a pasta machine, gradually decreasing the width settings until a thin sheet is created
8. Place on a floured work surface and pipe mounds of the filling every 8–10cm apart on one side of the pasta sheet, then fold the other side over the top to cover the filling. Use a 16–20cm cutter to stamp out rounds and press the edges to seal the filling in the middle
9. Bring a pan of salted water to the boil, and cook the ravioli for a few minutes, then drain to serve
10. To serve, pour a little of the lamb soup and meat on to each dish, then add ravioli and top with some grated Parmigiano Reggiano

• SEE: More recipes from Great Italian Chefs

The wine

This lamp soup with fantastic depth of flavour, topped with a hearty ravioli, laced with wild garlic dictates and demands a fine wine match that has the same care and attention as the dish itself. Decanter recommends heading to the fine wine section of your local independent or supermarket and digging out a red wine with medium to full body, but most importantly some bottle age. Bottle age will mellow any tannin the wine has and start to bring out secondary characteristics in the wine which will exquisitely complement the lamb soup.

Keep an eye out for Burgundian Pinot Noir from the top villages such as Gevrey-Chambertin, Rioja Reserva or Gran Reservas, Brunello di Montalcino from Tuscany and Classé left bank Bordeaux with a minimum age of 5-10 years.

Our real top tip is to try and find the hidden red gems of the Alto-Adige. Lagrein would work well and the Pinot Nero (Pinot Noir) that is produced in the region can rival top Burgundy. The best can possess black and red cherry fruit, a floral lift, grippy yet not over powering tannin, with secondary characteristics of mushroom and truffle which, combined with the dominant lamb and wild garlic flavours, will have everyone feeling like they are on top of the Dolomites. Saluti. – Harry Fawkes, Decanter.com

Recipe courtesy of Giorgio and Gian Petro. Launching soon Great Italian Chefs showcases the best culinary talent that Italy has to offer. Visit Great Italian Chefs for more recipes and features for Italy’s most exciting chefs.

Decanter travel guide: Trentino-Alto Adige, Italy

It's not just the mountains that reach heady heights in north-eastern Italy – the local wines from terraced lands are

This traditional pasta recipe comes from Vittorio, Enrico and Roberto Cerea's father. The paccheri pasta (large tube shapes) is served in a simple tomato sauce, made from both tinned and fresh tomatoes.

Paccheri with tomato sauce and Parmesan

Chef: Cerea Brothers

Cooking time: 1 hour

Serves: 4

Course: Starter

Skill level: Easy

Ingredients:

• 240g of paccheri pasta
• 125ml of extra virgin olive oil, plus extra for drizzling
• 1 clove of garlic, finely chopped
• 1 carrot, diced
• 1 onion, diced
• 1 stick of celery, diced
• 200g of San Marzano tomatoes, diced
• Salt
• Pepper
• ½ teaspoon of sugar
• 50g of Piccadilly tomatoes, or other baby plum tomatoes
• 20g of butter
• 40g of Parmesan cheese, grated, plus extra to garnish
• 1 bunch of basil

Equipment:

• Blender

Method:

1. Add the olive oil to large pan and gently sauté the garlic, carrot, onion and celery together until softened. Add the diced tomatoes, some seasoning and the sugar and continue to cook for 35 – 40 minutes
2. Once cooked, transfer to a blender and blitz until smooth, then pass through a fine sieve into a clean pan to remove any seeds
3. Add the baby, or Piccadilly, tomatoes and stir into the sauce and heat through
4. Cook the pasta in boiling water for 10-12 minutes, or until cooked through, then drain and stir into the tomato sauce
5. Add in the butter and grated Parmesan, stirring until the sauce becomes almost creamy. Pick the basil leaves and stir most through the pasta, then garnish with a few remaining whole leaves, a little more grated Parmesan and a drizzle of olive oil

• SEE: More recipes from Great Italian Chefs

The wine

This perfect paccheri pasta dish offered up by the Cerea Brothers is the ultimate comfort food.

Easy to concoct on a week night or at the beginning of dinner with friends, Decanter recommends pulling the cork, or turning the screw cap, of a light, easy-drinking red. Italian whites will also work, but the lighter reds will show fantastically well against the rich tomatoes and sautéd vegetables.

Gamay from Beaujolais, younger light reds from Southern France, Blaufränkisch from Austria and Dolcetto from Piedmont are just a few to look out for; but to find the authentic Italian match, head to Sicily and the grape Nero d’Avola.

Young, accessible Nero d’Avolas are becoming easier to find in good local wine merchants and even offer great value on supermarket shelves – Paccheri Pasta accompanied by Nero d’Avola becomes a wonderful value yet inviting and alluring meal. – Harry Fawkes, Decanter.com

Recipe courtesy of the Cerea Brothers. Launching soon Great Italian Chefs showcases the best culinary talent that Italy has to offer. Visit Great Italian Chefs for more recipes and features for Italy’s most exciting chefs.

Rosanna Marziale adds richness to her no-bake cheesecake recipe with mozzarella cheese. Whipped with cream and poured over a chocolate biscuit base, this makes an indulgent dessert once set in the fridge and served with a fruity berry sauce.

Mozzarella cheesecake with berry sauce

Chef: Rosanna Marziale

Cooking time: 1 hour, plus 4 hours setting

Serves: 4

Course: Dessert

Skill level: Easy

Ingredients:

Base:

• 150g of chocolate biscuits
• 80g of butter, melted

Cheesecake:

• 300g of chopped mozzarella, plus 100g extra to serve
• 150g of whipping cream
• 100g of icing sugar
• 8g of gelatine, softened in cold water
• 1 lemon, juiced
• 1 vanilla pod

Berry sauce:

• 300g of blackberries
• 20g icing sugar

Method:

1. To prepare the bases, place the chocolate biscuits in a food processor and blitz to crumbs. Mix these in a bowl with the melted butter
2. Line a tray with baking parchment and place 7cm pastry rings on top. Press the biscuit mix into the rings with the back of a spoon, creating an even layer (about 0.5cm thick). Carefully place the tray and rings into the freezer to chill and firm up (alternatively you could make one large cheesecake in a springform tin, or tin with a removable base)
3. For the cheesecake mixture, squeeze the mozzarella well to remove any excess liquid, then add to a food processor and blend until creamy. Add 50g of the icing sugar, along with the lemon juice and vanilla and mix to combine
4. Remove the gelatine from the water and squeeze out any excess liquid. Warm it through with about 2 tablespoons of the cream, until the gelatine has melted into the cream, then combine with the mozzarella
5. Whip the remaining cream to soft peaks, then mix gently into the mozzarella with the remaining 50g of icing sugar
6. Spoon the cheesecake mixture into 7cm dome moulds and place in the fridge for at least 4 hours (or overnight) to set
7. In a small pan, gently heat the blackberries with the 20g of icing sugar until thickened and the berries have broken down. Chill the sauce until needed
8. Place the extra 100g of mozzarella in the freezer to chill and become firm
9. When ready to serve, transfer a biscuit disc to each serving plate and allow to come to room temperature. Carefully unmould the cheesecake domes and place on top of the biscuit bases, before spooning some of the berry sauce over each plate
10. Grate over a little of the frozen mozzarella onto to each plate and serve

• SEE: More recipes on Decanter.com from Great Italian Chefs

The wine

Impressive, inventive, individual desserts of mozzarella cheesecake by Rosanna Marziale is certainly thinking out-of-the-box and Decanter recommends you do the same with your wine choice.

Lighter sweet wines are always hard to find, but well worth the hunt. Late harvest Riesling and Pinot Gris from the Alsace are an eternal treat and will bring out the berry fruit without swamping the cheese.

Staying within Italy, a Recioto Soave will add wonderful, light orange peel notes but may prove too hard to track down so head towards sweet Moscato d’Asti from Piedmont. A wine that has dipped in popularity in recent times, you can still find serious, superb examples.

Light in alcohol at around 5%, tremendously aromatic from the Muscat grape and with light, dainty bubbles a Moscato d’Asti will lift the berry fruit and cut through the cheese to leave you and your guests extremely satisfied and impressed at the end of your meal. – Harry Fawkes, Decanter.com

Recipe courtesy of chef Rosanna Marziale. Launching soon Great Italian Chefs showcases the best culinary talent that Italy has to offer. Visit Great Italian Chefs for more recipes and features for Italy’s most exciting chefs.

Chef Alessandro Gavagna stuffs these little pasta parcels (like tortellini) with creamy burrata cheese and fresh mint, before serving serving with a fragrant pesto and classic tomato sauce.

Agnolotti with burrata and mint

Chef: Alessandro Gavagna

Cooking time: 90 minutes, plus resting/hanging time

Serves: 4

Course: Starter

Skill level: Medium

Ingredients:

For the pasta:

• 500g of flour 00, plus extra for dusting
• 125g of butter, softened
• 150g of water, cold
• 300g of burrata, chopped
• Fresh mint leaves

For the pesto:

• 200g of sclopit (or basil)
• 70g of extra virgin olive oil
• 50g of aged Montasio cheese (or other hard Italian cheese), grated
• Salt
• Pepper

For the tomato sauce:

• 250g of San Marzano tomatoes
• Small bunch of fresh basil leaves
• 50 g of extra virgin olive oil
• Salt
• Pepper

Method:

1. To make the pasta dough, place the flour on a clean work surface in a mound. Make a well in the centre and pour in the cold water and add the softened butter. Start mixing in to the flour until a dough starts to form, then knead until it becomes smooth and elastic
2. Wrap the dough in cling film and leave to rest in the fridge for at least an hour. Once chilled, roll out thinly on a floured surface and cut out discs using an 8cm cutter (you will want at least 3 per person for a starter)
3. Place a spoonful of burrata and half a mint leaf into the centre of each disc, then fold the pasta over to enclose the filling and create a semi-circle. Seal the edges by squeezing together, making sure to push out any trapped air
4. Draw the two pointed ends together and press firmly to seal (this is similar to a tortellini shape). Reserve in the fridge until ready to cook
5. To make the pesto, wash and clean the sclopit or basil, then pat dry with kitchen towel. Blitx in a blender with the oil, cheese and some seasoning
6. For the tomato sauce, blanch the tomatoes in boiling water for 20 seconds, then refresh in iced water. Peel the skins, cut in half and scoop out the seeds, then add to a blender and blitz until smooth. Place in a muslin cloth and hang over a bowl for about an hour to drain all the excess liquid
7. Add the drained tomatoes to a saucepan with a little olive oil and some fresh basil leaves and seasoning. Cook through for 10-15 minutes
8. Meanwhile, bring a pan of salted water to the boil and add the agnolotti for 3 minutes, then drain
9. Serve the agnolotti with a little tomato sauce spooned onto each, a smear of the pesto and a drizzle of extra virgin olive oil. Finish with a few shavings of Montasio cheese

Recipe courtesy of chef Alessandro Gavagna. Launching soon Great Italian Chefs showcases the best culinary talent that Italy has to offer. Visit Great Italian Chefs for more recipes and features for Italy’s most exciting chefs.

The wine

A cut above your everyday pasta; the delicacy of flavours, the care and precision in the sauce all points towards Decanter recommending crisp, dry Italian white wines such as Verdicchio, Arneis or a a Friuli Pinot Grigio.

The herbs and the tomato sauce will also allow light, red wines with medium to low tannin, which can be found from the Montepulciano grape, Dolcetto from Piedmont and Valpolicello from the Veneto – Harry Fawkes, Decanter.com

These delicious bread rolls from chef Daniele Usai are made with milk and olive oil to add richness to the dough, then baked with sesame and poppy seed toppings.

Milk bread

Chef: Daniele Usai

Cooking time: 45 minutes

Serves: Makes 20

Course: Side

Ingredients:

• 1kg of flour “00”
• 50g of sugar
• 150g of extra virgin olive oil, plus extra for greasing
• 20g of yeast
• 600g of milk
• 20g of salt
• Sesame seeds
• Poppy seeds

Method:

1. Place the flour, milk, sugar, oil and yeast in the bowl of a food processor fitted with a dough hook and knead for 5 minutes. Stop the machine and let the dough rise and rest for another 5 minutes
2. Repeat, kneading for 5 minutes then resting for 5 minutes. add the salt and knead one last time for 5 minutes
3. Transfer the dough to a lightly oiled work surface and let rest for 5 minutes before portioning the dough into 20. Roll each portion of dough into a smooth ball, then place the rolls on a greased baking tray
4. Brush the tops with a little olive oil and sprinkle half with sesame seeds and half with poppy seeds. Leave to rise at room temperature until doubled in size
5. Preheat the oven to 240°C/gas mark 9
6. Place a few ice cubes in a roasting tin or deep tray. Quickly transfer the rolls on their baking tray to the oven, then place the ice cube tray in the bottom of the hot oven before closing the door – this will create steam to help develop a crust
7. Bake for 5 minutes, or until the rolls are golden brown. Allow to cool on a wire rack

Recipe courtesy of chef Daniele Usai. Launching soon Great Italian Chefs showcases the best culinary talent that Italy has to offer. Visit Great Italian Chefs for more recipes and features for Italy’s most exciting chefs.

Salvatore Elefante adds a delicious twist to his pasta dish, with the inclusion of a fresh tuna tartare and a silky aubergine purée. A tart cherry tomato sauce adds extra flavour, with some creamy burrata and fragrant basil to serve.

Tagliolini with tuna, aubergine cream and burrata

Chef: Salvatore Elefante

Cooking time: 1 hour, plus 1 hour resting

Serves: 6

Course: Starter

Skill level: Medium

Ingredients:

Pasta:

• 700g of semolina flour
• 300g of flour “00”
• 400g of egg yolks
• 4 eggs
• 20g of salt
• 30g of olive oil

Aubergine:

• 1 aubergine
• 10g garlic
• 1 sprig of thyme
• olive oil
• salt

Tomato sauce:

• 300g plum tomatoes

To serve:

• 300g of tuna
• 180g of burrata, sliced
• 30g of bottarga
• a handful of fresh basil, chopped

Equipment:

• blender
• pasta machine

Method:

1. To make the pasta, add all the ingredients to a food processor fitted with a dough hook/blade and knead until the dough is smooth and pliable. Cover and leave to rest for an hour
2. Flatten the dough slightly, then use a pasta machine to roll it out into thin sheets (you may need to do this in batches). Using blade attachment, or a sharp knife, cut the sheets into long thin strips for the tagliolini
3. Take portions of the tagliolini (about 110g) and use a fork to twirl these into nests. Place the nests on a flat tray and place in the freezer to firm up
4. Peel the aubergine and cut into large cubes. Heat a little of the oil (about a tablespoon) in a frying pan over a medium heat and fry the aubergine until cooked. Season well
5. In a separate pan sweat down the garlic with the thyme leaves in another tablespoon of olive oil, then mix together with the aubergine. Bliz in a blender until smooth, then pass through a fine sieve and reserve
6. Preheat the grill to medium-high. Cut the tomatoes in half for the sauce, spread out on a tray or grill pan and grill until completely cooked. Transfer to a blender and blitz until smooth
7. Finely chop the tuna to make a tartare, then mix half of it with the aubergine purée. Reserve the remaining tuna for serving
8. When ready to serve, cook the pasta nests in a large pan of boiling water for 3 minutes. Drain well through a colander and mix the cooked pasta with the aubergine and tuna mix and the fresh basil
9. Warm the tomato sauce through and swirl some over each serving plate. Twist the pasta on to the plate, then top with some slices of the burrata and remaining tuna tartare. Finish with a sprinkling of bottarga, and perhaps a sprig of basil and a dried chilli to serve

Recipe courtesy of chef Salvatore Elefante. Launching soon Great Italian Chefs showcases the best culinary talent that Italy has to offer. Visit Great Italian Chefs for more recipes and features for Italy’s most exciting chefs.

The wine

Salvatore’s takes Tagliolini to a whole new level; his subtle, complex flavours with variations on texture make this dish a hard one to get the perfect wine pair.

Decanter recommends sticking to crisp whites or delicate rosé wines; light reds might work well with the tomato element but we’ve decided is too much of a risk with the tuna tartare, soft cheese and aubergine.

Seek out top Grüner Veltliner from Austria; refreshing, tangy, slightly spicy and sometimes possessing creaminess, it will bring the Tuna and Aubergine to life whilst enhancing the burrata rather than swamping it with other flavours. With the right Grüner, you may get close to food and wine utopia. – Harry Fawkes, Decanter.com

Teresa Buongiorno's incredible dessert recipe features many layers of flavour and texture, from the delicate crêpe exterior soaked in almond milk to the rich mousse centre. Passion fruit and berry purées add final freshness to the dish.

Crêpe cake with bitter chocolate mousse

Chef: Teresa Buongiorno

Cooking time: two hours, plus cooling time

Serves: 6

Course: Dessert

Skill level: Medium

Ingredients:

Meringue:

• 50g of egg whites
• 100g of caster sugar

Chocolate cake:

• 100g of eggs
• 100g of sugar
• 70g of flour
• 30g of bitter cocoa powder
• 100g of butter
• 4g of baking powder

Crêpe batter:

• 4 egg yolks
• 40g of sugar
• 40g of plain flour
• 40g of butter
• 25g of cold milk
• 4 egg whites
• 25g of sugar
• 1 orange zest
• cocoa powder, for dusting

Chocolate mousse:

• 100g of dark chocolate 67%
• 200g of double cream
• 1 sheet of gelatine
• 50g of sugar

Almond milk:

• 100ml of almond milk
• 100ml of water

Chocolate sauce:

• 50g of dark chocolate 67%
• 1 tsp of water

Berry purée:

• 100g of blueberries,
• 100g of raspberries,
• 100g of blackberries
• 100g of cranberries
• 100g of strawberries
• 100g of sugar

Passion fruit purée:

• 2 passion fruit
• 20g of sugar

To garnish:

• 6 physalis
• 1 passion fruit
• candied almonds (optional)
• mint leaves

Method:

1. Preheat the oven to 160ºC/gas mark 3. Line a baking tray with baking parchment
2. For the meringue, whisk the egg whites in a clean bowl with a third of the sugar. Continue whisking while adding the next third of the sugar, and when doubled in size, add the third part and continue to mix slowly until firm
3. Place in a piping bag, and pipe small blobs of the mixture onto the baking paper for mini meringues. Place in the preheated oven then reduce the temperature to 110ºC/gas mark ¼ and bake for 2 hours
4. Once cooked and crisp, remove from the oven and allow to cool until needed
5. Preheat the oven to 180ºC/gas mark 4 and line a deep baking tray with baking parchment
6. For the chocolate cake, whisk the eggs and sugar together in the bowl until light and fluffy, then slowly add the melted butter. Sieve in the flour, cocoa and baking powder and continue to mix until combined.
7. Spread out on the baking tray to form a layer and bake for 25 minutes. Allow to cool then place in the freezer for 1 hour, before putting the semi-frozen cake into a food processor and blitzing quickly to form rough crumbs. Set aside until needed
8. The crêpes are made by mixing together the milk, butter, egg yolks, 40g of sugar and flour for 3 – 4 minutes. Stir in the orange zest and allow the mixture to rest. Meanwhile, whisk the egg whites with the 25g of sugar in a clean bowl to make a meringue, then gently fold this into the batter
9. Preheat the oven to 180ºC/gas mark 5 and line a baking tray with baking parchment
10. Spread a 1cm layer of the batter over the baking tray and bake for 10 minutes until just firm, then allow to cool
11. For the chocolate mousse, bring 100g of the cream and the sugar to the boil in a small pan. When the sugar has dissolved, remove from the heat and stir in the chocolate until completely melted
12. Whip 90g of the remaining cream to soft peaks and dissolve the gelatine in the remaining 10g of cream. Gently fold the whipped cream and gelatin mixture into the chocolate to form a mousse and chill until needed
13. Bring the berries to the boil in a pan over a medium heat then add the sugar and cook for 10 minutes. Remove from the heat and blitz in a blender, then pass through a sieve to form a smooth purée, similar to a jam consistency. Allow to cool
14. Repeat with the passion fruit and sugar to make a purée
15. Mix together the almond milk and water in a jug
16. To make the crêpe cake, carefully peel the baking parchment off the cooked crêpe and cut lengthways to make two long rectangles. Use a pastry brush to brush almond milk over one half, then spread with a layer of the berry purée. Place in the freezer to chill for 10 minutes or so
17. Spread (or pipe) a 2–3cm layer of the chocolate mousse over the purée and top with the other crêpe half, again brushing with the almond milk. Place in the freezer to chill for 2 hours, or until hard enough to be cut
18. Meanwhile, make a chocolate sauce by gently melting the chocolate with the water over a bain-marie, set aside and keep warm
19. To serve, spread a smear of the chocolate sauce over each serving plate, then sprinkle with the chocolate cake crumbs. Remove the crêpe cake from the freezer, dust the top with cocoa powder and cut into triangles. Place 2 triangles on each plate, then finish decorating with the mini meringues, a few dots of the berry and passion fruit purées, a wedge of passion fruit, a physalis and a few fresh mint leaves. Scatter over some roughly chopped candied almonds if liked

Recipe courtesy of chef Teresa Buongiorno. Launching soon Great Italian Chefs showcases the best culinary talent that Italy has to offer. Visit Great Italian Chefs for more recipes and features for Italy’s most exciting chefs.

The wine

This dish is predominately bitter, rich dark chocolate lifted with the acidity of the fruits. Therefore Decanter recommends trying this mind-blowing pudding with a lovely, sweet red wine; they are always hard to find but worth the hunt.

Due to the berry accompaniment in the dish, a fruity superior Port would work wonderfully well. Find the South of France area in your local wine shop to hunt out their red Vins doux naturels – such as a young Banyuls.

But, to celebrate Great Italian Chefs, go all out and find a Recioto Valpolicella from the Veneto region. The grapes are left on racks to semi dry giving a natural sweetness, then mellowed in oak. The result is intense plum, cherry and raspberries with mellow spices that bring dark chocolate to life – leaving a pudding and wine match no one will forget in a hurry. – Harry Fawkes, Decanter.com