If you would like to cook modern creative dishes like an Italian Michelin starred chef, allow us to introduce you to a handful of chefs and their signature recipes.

First up, we have Carlo Cracco of two Michelin starred Cracco restaurant in Milan, Italy. Without doubt one of the best Italian chefs at the top of his game. Chef Cracco will also take part as a top judge in S.Pellegrino Young Chef 2016. Here he shares two impressively creative dishes for Milanese classics, risotto and cutlet, with a twist, which are still very simple to re-create at home.

Next up we have a couple of recipes from Italian chef Matias Perdomo from Uruguay, famed for transforming restaurant Al Pont De Ferr  from a traditional Milanese trattoria into a Michelin starred restaurant during his 15 years as head chef. We're counting the days till obtaining his first stars in his new venture, Contraste. Try his tropea onion and beef sashimi and we think you'll agree, it won't be long.

Finally we have Davide Oldani of D'O Restaurant in Milan, juror and mentor in S.Pellegrino Young Chef 2016, sharing two interesting dishes for a tuna mosciame appetizer as well as his spaghetti with minty twist.

All these chef's touch Michelin star recipes can be cooked in the comfort of your own home allowing you to savour expert yet accessible cooking, whenever the occasion takes you.

Enjoy!

Black Sesame and Apple Risotto

Carlo Cracco puts an unusual spin on this favourite Italian dish taking on an unusual colour with tasty applie pieces.

Milanese Cutlet "Done Wrong"

Chef Cracco mixes up this  traditional Italian recipe for classic Milanese veal cutlet by serving it inside out with the breaded exterior forming the interior.

Caramelized Tropea Onion with Goat Cheese

This exquisite vegetarian appetizer of caramelized tropea onions, with a tepid goat cheese mousse stuffing and blown like Murano glass is just one of chef Perdomo's signature dishes.

Beef Sashimi and Foie Gras

Matias Perdomo's spectacular starter of beef sashimi and foie gras is simple to make once you've perfected the accompanying Bearnaise sauce.

TUNA MOSCIAME, CURD, “VEGFRUIT” EXTRACT AND SAVORY MERINGUE

This unusual recipe from chef Oldani is for the more intrepid cook. Expect to put in the hours in the kitchen to produce this show stopping appetizer.

Chef Davide Oldani's Special Spaghetti

Chef Oldani puts a spin on an italian favourite in his recipe for spahetti with tomato and mint.

via Fine Dining Lovers