These chefs are Justin Smiley, Jose Garces, DavidChen and Daniel Boulud are known all over the world, and it is easier to follow their biographies with a globe in hand. It is not surprising that their favorite home recipes are also collected from different parts of the world.

Italy

Bucatini al amatriciana Justin Smiley,Justin, the chef at New York's acclaimed II Buco Alimentari&Vineria, fell in love with bucatini all'Amatriciana—a delicious combination of pasta with pancetta, tomatoes, fresh herbs, and Parmesan—six years ago in Rome. "It's a staple in the city," he says. "It's a treat to spend a night out on the town with your best friends, and then come home and have a plate of it." Serves 4 to 6

• 2 tbsp. l. olive oil
• 170 g pancetta or bacon
• 2 dry Calabrian peppers (or
• 1 tsp. flakes of red chili)
• 4 finely grated garlic cloves
• 1 liter of wiped tomatoes (trade winds)
• 2 cups of cherry tomatoes
• 1 tsp. Dry oregano 350 g of bucatini or spaghetti
• 2 tsp. finely chopped basil, mint or oregano parmesan, sea salt and freshly ground black pepper to taste

In a medium-sized frying pan, heat the oil,pour the finely chopped pancetta and 3 minutes fry it until a light crunch. Add chili and garlic, warm up for 15 seconds. Pour half of the fat from the frying pan into a glass. Add the trade winds, cherry and oregano to the frying pan and cook for 3 minutes.

Cook the pasta to the aldente state in well-salted water, pour into a colander, transfer the paste into the sauce, pour the fat left, after 2 minutes, pour in the greens.

Serve with a pinch of black pepper and generously sprinkled with grated parmesan cheese.

Ecuador

Quinoa and Corn Chowder by Jose Garces,owner of more than a dozen restaurants in the States and author of the outstanding cookbook "The Latin Road Home", is Ecuadorian by origin, but grew up in Chicago. In winter, the best salvation from the cold and damp there was locro - a potato soup with cream, which his mother cooked for Jose so that her son could regain his strength after wrestling and football. "To this day, the taste of locro takes me back to those days," Jose smiles. Now he has children of his own, and for them he has come up with a healthier version of this soup - with quinoa and corn. Crispy potato straws make the soup more interesting in texture, and the hot sauce adds piquancy. For 4 servings:

• 2 tbsp. vegetable oil for deep-frying
• 1 small potato variety Rasset
• 2 tbsp. l. unsalted butter
• 1 tbsp. l. olive oil
• 0.5 sweet onions
• 4-6 cloves of garlic
• 1 tsp. pasta aciote or annato
• 1 tbsp. movies
• 1, 5 tbsp. fresh or frozen corn kernels (approximately from the cobs)
• 5 tbsp. vegetable broth
• 1.5 tbsp. oily cream
• 2 tbsp. l. chopped parsley
• 2 tbsp. l. green onions
• coarse salt
• 100 g of smoked bacon, fried to a crunch and dried with a paper towel, avocado slices for decoration and a hot sauce (for example, Cholula brand) to taste

Preheat the vegetable oil in the cast ironcrackles, fry potato straws in portions to a golden-brown color (1-2 min. per serving), then lay it on a baking sheet covered with baking paper, let cool and season with salt.

After warming the cream and olive oil in a saucepan,fry the sliced ​​sweet onion and chopped garlic until transparent. Add the aciot paste, cook for another 5 minutes, pour in the film and corn, fry, stirring, for another 5 minutes until the corn blushes. Pour broth and cream, bring to a boil, reduce heat and cook for 45 minutes. without a lid, until the movie is boiled, and the volume of liquid does not decrease by a quarter.

Pickle, add parsley, onions, bacon and potato sticks (if desired, use it together with avocados for decoration) and serve in a pair with a spicy sauce.

Korea

Marinated Meat Xiamy David Chen - MasterAsian fusion cuisine and co-owner of the star noodle shop Momofuku — loves unusual solutions. But when it comes to Korean cabbage rolls made from lettuce (they are called "sami"), he does not deviate one iota from the recipe from his childhood — and generously stuffs them with meat and spicy cabbage kimchi. Even the spicy sweet marinade based on apple juice is exactly the same as his mother made. "This dish is wonderful for bringing family or friends together at the same table," comments David. For 4-6 servings:

• 2 tbsp. apple juice
• 0.5 tbsp. light soy sauce
• 0.5 bulbs
• 5-6 cloves of garlic
• 1 tsp. sesame oil
• 1 tsp. freshly ground black pepper
• 4 steaks from the diaphragm part of 200 g each

To serve:

• 2-3 cabbage of lettuce (remove the leaves, rinse and dry)
• 4 tbsp. boiled round-grain rice or rice for sushi (from 2 items of dry cereals)
• 1 tbsp. chopped in a kimchi cabbage blender
• 1 tbsp. ginger-onion sauce
• sea ​​salt to taste

Mix apple and soy sauces, thinlychopped onions and garlic, sesame oil and black pepper, pour the resulting marinade of steaks and put in a tightly closed container for a day in the fridge.

Remove the steaks from the marinade, wipe with a towel andcook on a charcoal grill or hot frying pan for 6-10 minutes. to an average degree of roasting, starting from flat sides (2 min.). Remove from heat and allow to "rest" for 5 minutes. on a platter.

Cut the meat obliquely into slices half a centimeter thick, wrap in salad leaves, adding a spoonful of boiled rice, mashed kimchi and sauce, salt and serve.

Ginger onion sauce

• 2.5 tbsp. cut onion feathers (with white part)
• 0.5 tbsp. fresh crushed ginger
• 0.5 tbsp. vegetable oil with a neutral taste (eg grape seed)
• 0.5 tbsp. light soy sauce
• 3/4 tsp wine vinegar
• 3/4 tsp coarse salt

Mix all ingredients in a bowl, taste and add salt if necessary. It is advisable to let the sauce sit for 15-20 minutes. It can be stored in the refrigerator for up to two days.

France

Provencal style lamb stew by Daniel Boulud,The owner of the three-Michelin-starred Daniel in New York and several other famous restaurants around the world, at 19 he was a simple cook in Provence. That’s where he learned to cook aromatic lamb with fennel, orange, olives and herbs. Now he serves it on a bed of corn porridge with baked garlic. The good thing is that all the ingredients can be put in a cast-iron pot in advance, refrigerated overnight, and then simply put in the oven. “It’s a hearty dish,” says Boulud, “but since it’s made with red wine and olive oil, it’s not heavy. And the smell goes through the house!” Serves 4–6

• 1.5 kg of sheep's scapula or leg
• 2 tsp. salt
• 2 tsp. pepper espelet or cayenne 220 grams of cut bacon cubes
• 1 fennel, cut into 8 pieces
• 3 plum tomatoes, cut into quarters and peeled from seeds
• 1 small peeled and thinly sliced ​​orange
• 4 thinly sliced ​​garlic cloves
• 7 small peeled potatoes of Yukon variety
• 3 small carrots, sliced ​​in centimetric cubes
• 1 medium-sized chopped bulb
• 2 cut pieces of celery stalks
• 0.5 tbsp. cut small black olives
• 1.5 tbsp. pinot noir or similar red wine
• 1.5 tbsp. chicken or veal broth
• 1 sachet of spices (2 tablespoons fennel seeds, black peppercorns and coriander mixed and sewed in a gauze pouch)
• 1 bouquet of garnishes (3 sprigs of basil, 1 bay leaf, 2 sprigs of thyme and 2 sprigs of rosemary tied with a thick string)

Lamb cut into cubes with a side of 2-3 cm,salt and pepper. Half of the lamb and half the brisket are placed in a five-liter pot, cover with half of the vegetables and orange slices, repeat: you will have two layers.

Pour all the wine and broth, put the bouquetgarnishes and spices, having doused them in a liquid. Close the lid and put on a grate in a preheated oven for 200 ° C for half an hour, then reduce the temperature to 140 ° C and cook for another 2.5 hours.

Remove from the oven, let stand for at least half an hour and serve on a table with corn porridge.

Corn porridge for 4 servings:

• 1 head of garlic
• 2 tsp. olive oil
• 3 tbsp. milk 2 tbsp. water
• 1/4 tbsp. corn flour
• 2 tsp. Salt and freshly ground pepper to taste

Cut the head of garlic horizontally, oil, salt, pepper, wrap in foil and bake in the oven for 45-60 minutes at 180 ° C. Let cool and squeeze the garlic pulp into the saucepan.

Pour water and milk into the saucepan, bring to a boil, gradually pour the rump and cook, stirring constantly, for 10 minutes.

Season with oil, salt and pepper.

Material provided by the magazine "InStyle"

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