Talent and creativity are essential, driving inventiveness and offering a fresh perspective on beauty, where flair and personal taste come together. These qualities are characterised by quality, refinement, and excellence, alongside a keen attention to materials and craftsmanship. Cooking and eating are both pleasurable experiences, and the "fashion intellectual" embraces culinary preferences that reflect their style. Whether it's delicate aromas with elegant combinations or bolder, spicier flavours, the harmony of colours and tastes defines the hallmark of their dishes. For those who seek stylish experiences, food is a representation of their identity. The perfect dish or favorite recipes embody the essence of our "fashion greats", such as Giorgio Armani, Donatella Versace and Dolce&Gabbana.
Giorgio Armani - Risotto allo zafferano con capesante e arancia - Risotto with Scallops and Saffron
Visionary, free-spirited, and creative, a pioneer in everything he does, Giorgio Armani was also the first to grasp the connection between haute couture and haute cuisine. A sense of natural, sophisticated elegance shapes an entire lifestyle. Whether it was fashion or food, Giorgio Armani loved balancing his perfectionist, contemporary vision with a healthy dose of tradition and a touch of the exotic. His restaurants and the Emporio Armani café, present on three continents, serve Mediterranean and Italian dishes, refined in presentation and authentic in flavour. The star of the Milanese location's menu is this saffron risotto, one of the most classic Milanese dishes —made even more fragrant and flavorful by the surprising addition of scallops and thyme, in perfect tune with his style.
Ingredients:
80 g Carnaroli rice - 10 g chopped shallots - 30 ml extra virgin olive oil - 50 ml white wine - 1 liter vegetable broth - 300 ml light fish broth - 1/2 g saffron threads - Salt - 300 ml orange-infused water - 10 g orange zest - 5 ml fresh lemon juice - 20 ml fresh orange juice - 10 g Parmigiano-Reggiano cheese - 10 g butter - 3 g chopped fennel - 2 scallops - 1 g thyme - 40 ml creamy cherry tomato sauce.
Preparation:
Toast the rice with shallot and 10 ml of oil; deglaze with the wine. Add the broth, saffron, and salt. Continue cooking, adding more broth and orange-flavored water until the rice is covered. Once cooked, add lemon juice and orange juice. Stir in the Parmigiano-Reggiano, butter, and 20 ml of oil. Let stand for 2 minutes and add the fennel. Season the scallops with thyme and oil. Sear the scallops and arrange them in the center of the risotto dish. Then create small dots with the creamy tomato sauce. Grazie a Wallpaper!
Dolce & Gabbana - Pasta alla Norma
Dolce & Gabbana, being of Sicilian origin, obviously prefer regional specialities such as Pasta alla Norma. They consider this dish a recurring favourite and a staple at their Milan restaurant - DG Martini. As they have for Pasta al Ragù —a comforting, hearty sauce. They even launched a collaboration with Pasta di Martino in 2017, a limited-edition pasta line. This collection included various pasta shapes such as spaghetti, penne mezzani rigate, paccheri, and mista corta, all packaged in tins adorned with D&G designs.
Ingredients:
1 aubergine (eggplant); 10 ripe tomatoes, peeled, chopped, and deseeded; Olive oil; 1 garlic clove, peeled and crushed; 1 teaspoon sugar; 400g pasta; 100g grated ricotta salata cheese; fresh basil leaves; Salt and pepper, to taste
Preparation:
Slice the aubergine and sprinkle it generously with salt. Let it rest for 30 minutes. In a large saucepan, place the chopped tomatoes, season with salt, and simmer for about ten minutes. Add a little olive oil along with the crushed garlic and sugar. Season with black pepper and continue to cook until the sauce is reduced, stirring occasionally. Rinse the aubergine slices, pat them dry with a paper towel, and fry them in hot olive oil until browned. Place the fried aubergine on paper towels to drain excess oil, then chop it coarsely and stir it into the sauce. Boil the pasta according to package instructions, then drain it and mix it with the tomato sauce. Serve the dish in bowls, topped with grated ricotta salata cheese and fresh basil leaves. Enjoy your Pasta alla Norma!
Donatella Versace - Spaghetti al caviale
A renowned designer and first lady of fashion, Donatella Versace has softened the sexiness of the Versace brand while still embodying glamour. Her favorite pasta dish is Spaghetti al Caviale. But in her case she prefers the salmon caviar. This dish is simple yet elegant, made with spring onions, parsley, and cream, finished with a luxurious dollop of caviar. One might wonder where she got such an idea.
Ingredients (serves 4):
3tbs unsalted butter; 2 spring onions, including green tops, finely chopped; 3 or 4 grinds of the pepper mill; 125ml mascarpone or sour cream; 450g fettucine or linguine; 4tbs flat-leaf Italian parsley, finely chopped; 100g salmon or other red ‘caviar’; 1 lemon, quartered; 4 sprigs of parsley
Preparation:
Boil a large pot of salted water. In a sauté pan over medium heat, melt the butter. Add the spring onions and pepper, cooking until wilted, about one minute. Stir in the mascarpone or sour cream and reduce the heat. Let it simmer for one or two minutes. Add the pasta to the boiling water. While it cooks, simmer the sauce for another minute, then remove from the heat and stir in the parsley. Drain the pasta, reserving about 250 ml of the cooking water. Combine the pasta with the sauce, adding reserved water if the sauce is too thick. Serve the pasta on four plates, allowing it to cool for one minute before garnishing with caviar. Top each portion with lemon wedges and parsley sprigs for sprinkling.
Write a comment