A Three Course Meal Recipe for an At-Home Fine Dining Experience

A Three Course Meal Recipe for an At-Home Fine Dining Experience

Even if you’re a novice in the kitchen, this three course Italian meal is entirely within your expertise. Impress yourself and your guests.

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Fine dining experiences are indulgent affairs. It takes months to book a restaurant, the bills cost an arm and leg, and with portion sizes that small, you might still leave dinner with room for a McChicken burger.

While the foodies might contest, fine dining is fussy affair. Don’t get us wrong, we love a good meal but a prissy fine dining experience might not be everyone’s cup of tea. And after months of being holed up indoors, we’ve learnt a thing or two in the kitchen – enough to cook up a more than decent meal, if we may say so ourselves.

And it’s a whole lotta fun, if you rope in your loved ones into the action. Or just as therapeutic (and most definitely, impressive) if you whipped up a full meal all by yourself. Whether it’s a birthday or an indulgent Sunday evening, consider bringing the fine dining to yours with this decadent three course meal courtesy of Head Chef Andrea De Paola who helms the kitchen at Zafferano Italian Restaurant and Lounge.

Don’t be intimidated – employ your minions in the kitchen if you could use extra help.


THE APPETISER

Pan-seared Hokkaido scallops with champagne sauce and caviar

INGREDIENTS

15g Caviar
6 Pieces of Large Scallops
Sprigs of Fresh Dill
Sprigs of Fresh Chervil
Edible Flowers
Extra Virgin Olive Oil 
Salt
140ml Champagne
50ml White Wine Vinegar
50g Chopped Shallots
220g Chilled Butter, Diced

THE METHOD

CHAMPAGNE SAUCE:

1. Combine champagne, white wine vinegar, and shallots in a small pot. Bring to a boil, and reduce until 2 tablespoons of liquid left.
2. Strain the reduction into a clean pan. Put the pan back over heat.
3. Add the chilled butter one piece at a time, whisking constantly.
4. Continue to add butter until one or two pieces remain. Remove from heat.
5. Whisk in the remaining butter. The sauce should be thick, smooth, and glossy.
6. Serve immediately.

SCALLOPS:

1. Heat up the skillet (preferably cast iron) until it’s very hot.
2. Using a brush, coat scallops on both flat sides with olive oil. Season the scallops with salt just before cooking.
3. Place the scallops one by one in the pan.
4. Cook for one minute on each side.
5. Remove from the pan and serve immediately.

THE MAIN

Tagliolini with crab, cherry tomatoes, and lemon

INGREDIENTS

250g All-Purpose Flour
200g Egg Yolks
Salt
100g Crabmeat
1 Garlic Clove, Thinly Sliced
30ml White Wine
Extra Virgin Olive Oil
Grated Zest of Half a Lemon
5g Chives, Finely Chopped
100ml Vegetable Stock
5g Chives, Finely Chopped
4 Cherry Tomatoes
Black Pepper

THE METHOD

SAUCE:

1. Put the garlic into a pan with 2 tablespoons of olive oil. Cook over medium heat until garlic slices are golden brown. Then, deglaze with white wine, and add half of the vegetable stock.
2. Bring a pan of salted water to a boil, add the tagliolini, and cook for a minute.
3. Drain the pasta, add it to the pan with the garlic. Add crab meat and the remaining stock. Heat through for two minutes.
4. Add the lemon zest, cherry tomatoes, chives, and the final tablespoon of olive oil. Season with salt and pepper.

TAGLIOLINI:

1. Place the flour on a flat surface. Create a well in the flour, and place the yolks and a pinch of salt in the centre.
2. Using a fork, mix the yolk and incorporate the flour little by little.
3. Once combined into a dry dough, knead with the palm of your hands, till the dough is smooth and elastic. Shape into a ball.
4. Cover the ball of dough with clingfilm and let it rest for 30 minutes.
5. Using a rolling pin, roll the dough out thinly to a thickness of 1 to 3 mm.
6. Fold the dough into 3 layers. Cut into thin strips quickly with a sharp knife. (Note: the pasta sticks very easily, so dust the strands well with flour while preparing pasta sauce!)

THE DESSERT

Chocolate Espresso Cake

INGREDIENTS

34g Cold Coffee
25g Egg
37g Milk
17g Melted Butter
Vanilla or Chocolate Ice Cream
30g All-Purpose Flour
12g Cocoa Powder
1g Salt
2g Baking Soda
2g Baking Powder
60g Sugar

THE METHOD

1. Pre-heat oven to 160oC in fan-assisted mode.
2. In a large bowl, combine and mix dry ingredients. Add egg, milk, and coffee. Whisk until all the powder is completely dissolved.
3. Add the butter, and mix till incorporated.
4. Transfer into a small baking mould. Bake for 15 minutes in the oven.
5. Once 15 minutes is up, switch off the oven. Leave cake inside for 5 minutes, then remove from oven.
6. Let the cake rest at room temperature for 30 minutes before serving.
7. Serve with vanilla ice cream or chocolate ice cream on the side.

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Jasmine Monroeau
Articles: 340

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