Gourmet Summer Recipe by Chef Antonello Sardi

For Antonello Sardi, great cuisine begins with the finest seasonal ingredients. Peppers, the stars of summer, are transformed into a delicate yet surprising creation that enhances their natural sweetness through precise cooking techniques, balanced acidity and contrasting textures.

The result is a contemporary, elegant dish full of character, perfectly expressing the culinary philosophy that has made Serrae Villa Fiesole Restaurant one of Tuscany's leading fine dining destinations.

This recipe offers a harmonious interplay of textures and temperatures.

The caramelised surface of the crème brûlée reveals a smooth, velvety centre, while the marinated peppers add a delicate sweet-and-sour note. The crisp seasonal salad provides freshness, the garlic mayonnaise adds aromatic depth, and the final vinaigrette ties every element together without overpowering the main ingredients.

Ingredients (Serves 4)

For the Pepper Crème Brûlée

• 100 g pepper purée
• 130 g fresh cream
• ½ egg yolk
• 10 g yogurt
• 1 sheet gelatin
• Lemon zest

For the Pepper Purée

• 2 peppers
• Extra virgin olive oil, to taste
• Salt, to taste

For the Marinade

• 89 g apple cider vinegar
• 90 g traditional vinegar
• 30 g salt
• 160 g sugar
• 180 g water

For the Marinated Pepper Brunoise

• ½ pepper

For the Seasonal Salad

• 2 or 3 varieties of lettuce
• Rocket leaves
• Extra virgin olive oil, to taste
• Salt, to taste

For the Garlic Mayonnaise

• 30 g egg yolk
• 160 g vegetable oil
• ½ garlic clove, very finely minced and germ removed
• 1 tablespoon extra virgin olive oil
• Salt, to taste
• Lemon juice, to taste

Pepper Purée

Roast two whole peppers in the oven, seasoned with olive oil and salt, for approximately 20 minutes using the fan setting. Once the skins are well charred, transfer the peppers to a sealed plastic bag and allow them to cool. This will make peeling much easier.

Remove the skins and seeds, blend the flesh until smooth, pass it through a fine sieve and set aside.

Pepper Crème Brûlée

Soak the gelatin in cold water.

In a jug, combine the pepper purée, egg yolk, fresh cream, lemon zest and well-squeezed gelatin. Blend using an immersion blender until smooth and homogeneous.

Pour into individual terracotta ramekins and bake in a bain-marie at 120°C (248°F) for approximately 20 minutes.

Remove from the oven, allow to cool completely and refrigerate.

Marinade

Bring the apple cider vinegar, traditional vinegar, salt, sugar and water to a boil.

Allow to cool to room temperature.

Marinated Pepper Brunoise

Dice half a pepper into neat 3 mm cubes.

Warm the marinade, remove it from the heat and immerse the diced peppers. Allow to cool completely.

Before serving, drain the peppers and dry them on absorbent paper.

Seasonal Salad

Cut the lettuce and rocket into thin strips.

Immerse them in iced water to make them exceptionally crisp.

Before serving, dry thoroughly and season with extra virgin olive oil and salt.

Garlic Mayonnaise

Place the egg yolk in a bowl with salt and lemon juice.

Whisk continuously while gradually adding the finely minced garlic.

Slowly pour in the vegetable oil in a thin stream, whisking constantly until emulsified.

Finish with the extra virgin olive oil.

Taste and adjust the seasoning with salt and lemon juice if necessary, then refrigerate until ready to serve.

Finishing the Dish

Sprinkle the surface of the crème brûlée with brown sugar and caramelise it using a kitchen torch.

Using a spoon, carefully remove the crème brûlée from the ramekin and place it in the centre of the plate.

Pipe or spoon small quenelles of garlic mayonnaise around it.

Top with the crisp seasonal salad and finish with the marinated peppers.

Complete the dish with a light vinaigrette to bring freshness and perfect balance.

Those wishing to experience this culinary creation at its source can visit Serrae Villa Fiesole Restaurant, Michelin Star 2026, located within FH55 Hotel Villa Fiesole.

Overlooking the hills surrounding Florence, Serrae offers a cuisine that combines technical precision, seasonality and the finest local ingredients. Every dish is the result of a dialogue between contemporary research and Italian culinary tradition, creating an unforgettable dining experience in one of Tuscany's most breathtaking panoramic settings.