Recipes

Ingredients for ravioli dough 500 g plain flour 00 70 g water 200 g egg yolks (+ one yolk for brushing) 1.5 teaspoons extra virgin olive oil a pinch of salt Shrimp filling 225 g PnD shrimp (Peel and Deveined = peeled tails and removed intestines) 3 tablespoons cream cheese 2 tablespoons ricotta 2 tablespoons chopped fresh chives 1 lemon (zest and juice) salt Red Kampot pepper For serving and seasoning 60 g chicken broth 2 tablespoons chopped shallots 1 tablespoon chopped fresh chives 1 tablespoon butter 1 lemon (zest and juice) flake salt from .pepper..field microgreens for garnish Red Kampot pepper Instructions 1. Prepare the ravioli dough. Pour the plain flour (preferably 00 flour) into a bowl, add a pinch of salt, then add the egg yolks, water, and olive oil. Mix everything thoroughly; you can also use a kitchen robot. If the dough seems too wet, carefully add flour, or if it seems too dry, add a little water and knead the dough thoroughly. Transfer it to a floured surface or directly onto the kitchen countertop and knead the dough by hand until it starts to have a shiny and smooth surface. Wrap it in cling film and let it rest in the fridge for 30 minutes. 2. While the dough is chilling, prepare the filling — the shrimp mousse. The most important are the shrimps, which should be headless, peeled from the shell, tails removed, and intestines taken out. Use a sharp knife to make a cut along the back of each shrimp, about half a centimeter deep; the shrimp meat will open, revealing black or white intestines (this is the entire digestive tract of the shrimp — stomach and intestine). Use the tip of the knife to gently lift the intestines and pull them out with your fingers. You can use the shells and heads for broth; discard the intestines. 3. Put all the ingredients for the shrimp mousse in a blender. The cleaned and deveined shrimp, cream cheese, ricotta, chopped chives, salt, grated zest from one chemically untreated lemon and lemon juice, and a pinch of freshly ground red Kampot pepper. Blend everything until smooth. Put the finished filling into a piping bag and place it in the fridge. 4. Take the dough out of the fridge and roll it out as thinly as possible, from which you will cut circles with a diameter of 6– 7 cm. Use a round cutter or a glass, but preferably a pierogi cutter. In the center of each cut-out circle, using a piping bag with filling from which you have cut off the tip, layer the shrimp mousse. Use a kitchen brush to brush the edges of the dough circle with egg yolk and fold it in half so that the edges join and form a semicircle. Press the edges together with a fork to ensure that the ravioli do not open during cooking. A pierogi cutter is very helpful in this step. Place the filled ravioli on a floured surface, but preferably cook them immediately in boiling salted water for about 2 minutes. Watch until they float to the surface. 5. Meanwhile, prepare the sauce for the ravioli. In a larger saucepan, melt the butter, add the broth and stir with a whisk until everything is thoroughly combined and not boiled over. Add finely chopped shallot and chives and let it simmer. Cooked ravioli in the sauce are "bathed," which gives them shine (glaze) and flavor. 6. Try to serve as quickly as possible, ravioli cool down quickly. Just before serving, lightly salt with flake salt, pepper with freshly ground red Kampot pepper, and garnish with herbs and freshly chopped chives directly on the plate. Special tip from the recipe author Ravioli also taste great coated in a nut breadcrumb mixture, which I prepare by blending panko breadcrumbs and hazelnuts in a 1:1 ratio. I toast this breadcrumb mixture in brown butter (beurre noisette). I prepare it by slowly clarifying butter over medium heat until it starts to smell nutty and changes color to brown. I remove it from heat and strain it through a sieve lined with gauze into a stainless steel bowl, then toast the nut breadcrumbs in it. I then lightly sprinkle the cooked ravioli directly on the plate with this breadcrumb mixture.   Enjoy your meal! Author: Made by Kristína

Ingredients 4 pieces of giant shrimp 1 cucumber 10 cherry tomatoes basil leaves red vinegar bread croutons 1 red onion fleur de sel dark red Kampot pepper extra virgin olive oil Instructions 1. Peel the shrimp. Season with extra virgin olive oil and dark red Kampot pepper. 2. Chop the tomatoes and cucumber. Slice the red onion. 3. Place the shrimp on the grill to sear. Add onion, tomatoes, cucumber, basil, and bread croutons to a bowl. Turn the shrimp. 4. Mix the salad, taste it, and place it on a plate. Remove the shrimp, slice them, and place them on the salad. Add dark red pepper and extra virgin olive oil.   Enjoy your meal! Author: Antonio Cacciapuoti + Ryba je ryba

Ingredients (2 servings) 1 Package scallop (Boxxi) juice of half a lemon 1 dcl sweet vermouth (bianco) 2 egg yolks ½ Granny Smith apple ½ clarified butter 2 teaspoons caviar (preferably red) salt white Kampot pepper Instructions 1. First of all, clarify the butter. Heat the butter gently in a saucepan and mainly do not stir it; use a spoon to skim off the white foam until the butter is completely clear. 2. Remove the core from half the apple and slice it thinly, then cut into strips and finally into small cubes. Drizzle the apple with about half a teaspoon of lemon juice, a teaspoon of vermouth, add a small pinch of salt, and mix. 3. Separate two egg yolks into a metal bowl, add a large spoonful of lemon juice, 1 dcl vermouth, and a pinch of salt. Whisk until foamy. Bring water to a boil in a smaller saucepan on the stove. Continue whisking the mixture, but this time over steam and slowly add clarified butter. Whisk for just 30 seconds, then remove from the steam and continue whisking off the heat. Repeat this until the sauce thickens. 4. Dry the scallops with a paper towel. Detach the side muscle from the scallop as shown in the photo; it is tough. Heat a large spoonful of clarified butter in a pan, and place the scallops on the very hot butter. Sear for a maximum of one minute on each side. The scallops should have a golden color but remain glossy and juicy inside. 5. On a plate, place a spoonful of the seasoned apple, two generous spoons of the creamy sauce, and on top the seared scallops, garnished with caviar.   Enjoy your meal! Author: Lea Skálová

Ingredients – broth 30 g dried mushrooms (shiitake or porcini) 500 ml chicken broth 100 g plain flour Ingredients – scallops and mushrooms 4 tablespoons butter 3 shallots finely chopped salt and freshly ground dark red Kampot pepper 1 tablespoon olive oil 40 g fresh shiitake mushrooms 2 champignons sliced thinly 4 porcini mushrooms sliced thinly 20 g oyster mushrooms sliced thinly 2 tablespoons chopped flat-leaf parsley 4 scallops 1 tablespoon fresh ginger peeled and cut into thin strips fresh lime juice Instructions 1. Clean the mushrooms for the broth and quickly rinse them with water. Pour boiling broth over them, cover, and let them soak for 10 minutes. 2. In a saucepan, heat 1 tablespoon of butter, add the shallots, salt and pepper them, cover with a lid, reduce the heat to low, and sauté for 10 minutes. 3. In a deeper pan, heat 2 tablespoons of butter with the oil, add the mushrooms and sauté until golden. Add the sautéed shallots and parsley, salt and pepper. 4. Rinse the scallops under cold running water, dry with paper towels, and slice thinly. Divide them onto plates, salt and pepper. 5. Heat the remaining butter and brush it over the scallops. Place the mushroom mixture and ginger strips on top. Warm the mushroom broth and pour it over the scallops with mushrooms. Season with lime juice.   Enjoy your meal! Author: Boxxi

Peter Duranský is the first Slovak head chef to receive a Michelin star. We had the honor to meet him at last year's Culinary Symposium in Prague, and he is a great guy. He even prepared a recipe for a delicious tomato risotto with octopus and black Kampot pepper.He involved his whole family in the preparation, and you can also make this recipe and enjoy pleasant moments cooking with your entire family. You can find the recipe on our Instagram. If you try it, let us know how you liked it. Author: Peter Duranský