La guía Michelin desvela recetas de platos de los mejores chefs del mundo

Hemos pedido a destacados cocineros de la ciudad que nos dieran varias recetas para hacer en casa (distintos niveles de dificultad pero sin esfericaciones ni cargas para el sifón) y a grandes nombres de la repostería y pastelería madrileña que nos contarán sus trucos para darle nuevos aires a los postres caseros. Ahora hemos descubierto que desde la cuenta de Instagram de la prestigiosa guía Michelin algunos de los más grandes de la alta gastronomía están abriendo sus recetarios a todo el mundo. Aquí la apuesta sube unos grados. Algunos platos son para cocinillas avanzados pero nunca os vais a encontrar con tanto tiempo para experimentar. 

Gordon Ramsay, Alex Attala, Helena Rizzo, Mauro Colagreco... ofrecen algunos de sus platos más icónicos. Vais a encontrar de todo y llegados de todos los rincones del mundo. De Japón a Italia. De Nueva York a Hong Kong. Tanto propuestas dulces como saladas. 

Desde el pollo crujiente y picante de Chen Kenmin... 

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#MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen. Chen Kenmin opened the first Shisen Hanten in Japan in 1958. After a career championing Szechuan cuisine, he ensured his culinary legacy by passing down his passion for cooking with his family. Today, his grandson Chen Kentaro is now the Chef of the Singapore Shisen Hanten, a two-star establishment in the MICHELIN Guide Singapore 2019. Can you handle the heat of Szechuan cuisine? What have you been craving lately? Let us know 👇 Measurement equivalents: 200g= 7.05oz 3g= 0.11oz 25g= 0.88oz 20g= 0.71oz 50ml= 3 tbsp + 1 tsp Tip: If you can’t find facing heaven peppers, you substitute red chilli peppers for them. Thanks for the recipe @shisenhanten! Illustrations by @alice.vdw Share your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME

... al tiramisú de Pier Paolo Pichi 

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#MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen. Today’s recipe is a riff on an Italian classic beloved around the world: tiramisu. Pier Paolo Pichi, owner of @restaurantepicchi, a one-star establishment in the MICHELIN Guide São Paulo 2019, shares his take on the moist and decadent, cocoa powder-topped dessert —both the perfect homemade treat and a real showstopper to unveil for special occasions. Recipe serves up to 10. Measurement equivalents: 1170 gr= 41.27 oz (about 6 cups) 150 gr= 5.29 oz (10 tablespoons) 250 gr= 8.82 oz (about 1 cup) 200 gr= 7.05 oz (about 3/4 cups) 10 gr= 0.35 oz ( 2/3 tablespoons) Tip from the chef: make your tiramisu the day before and leave it overnight. The longer you wait, the greater the reward! Thanks for the recipe @pierpaolopicchi! 📸 : Gilberto Bronco & @cru.do Illustrations by @alice.vdw Share your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME

Una publicación compartida de MICHELIN guide (official) (@michelinguide) el 24 Abr, 2020 a las 8:57 PDT

pasando por las gambas al ajillo de Rubén Mosquero

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#MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen. Bursting of flavor, gambas al ajillo are the key to next-level meals. Featuring a spicy kick with a little touch of brandy, enjoy Gambas al Ajillo with other Spanish tapas favorites like patatas bravas or pan con tomate. Ruben Mosquero, Chef at @minibarbyjose - a two-star establishment in the MICHELIN Guide Washington 2020 - is known to take familiar tastes and ingredients and cheekily transform them into something new and unexpected. Measurement equivalents: 450g= 15.87 oz Don’t have all the ingredients? Guindilla chili pepper can be substituted with any dry chili or dry chili flake. Tip from the chef: Gambas al ajillo always goes great with a side of nice crunchy bread to mop up the sauce! Thank you very much Chef @rubenmosquero! Illustrations by @alice.vdw Share your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME

Una publicación compartida de MICHELIN guide (official) (@michelinguide) el 1 May, 2020 a las 2:06 PDT