open kitchen magazine - n°6 - august 2012 web magazine

n.6 August 2012

OpenKitchen - n. 6 August 20122

n. 6 August 2012 - OpenKitchen 3

0 4 | C o n t a c t s

0 8 | H a p p y B i r t h d a y O p e n K i t c h e n !

1 4 | S w e e t B a g Tu t o r i a l

1 6 | C a rd a m o m b re a d w i t h p r u n e s

1 8 | T h e S e a s h e l l b re a k o u t

20 | Decorating with taste! Peach and Melon f inger-food

22 | Luisanna messeri: “I will give you the Tuscan cuisine”

2 8 | C o o k i e i ce c re a m s a n d w i c h : j u s t l i k e t h e o l d d a y s

3 2 | Children’s summer: delicious brioche with chocolate ice cream

3 6 | T h e c h e f c o r n e r : b i s m a rc k a s p a r a g u s

3 8 | N o b a k e n u t t y c o o k i e c a k e

4 0 | Ice cream: all the curiosity and best places in italy to taste it

4 2 | I c e c re a m , s o r b e t s a n d c o .

60 | The perfect diet for the warm season

6 2 | I t a l i a n s n a c k s

6 6 | A summer by the sea: tropical fruit salad and salmon with raspberries ice cream

7 2 | Fr i e d b l o s s o m s

7 4 | D e l i c i o u s s n a c k s

7 7 | C h e e r s ! ! !

7 8 | D e l i c i o u s s n a c k t o b r i n g t o t h e b e a c h

1 0 2 | O ly m p i c i n t h e k i t c h e n

1 0 8 | Fo o d i n t o le r a n c e : t h e c h a r l o t t e

1 1 2 | T h e e d i t o r i a l t e a m

1 1 4 | C o n t r i b u t o r s

Summary


Coordination & creativityCLAUDIA ANNIE CARONE

Coordination & revisionMONICA ZACCHIA

Coordination & translationNICOLETTA PALMAS

Graphic and layoutELENA MARIANI

Graphic collaborationELENA VALLI

Photography DONATELLA SIMEONE

ADVERTISING:Do you want to advertise a product,

event or a company? Please send an email to:creativita@openkitchenmagazine .com

Write in the email object “advert”. We will be happy to talk to you!!!

READERS:You love cooking and you would like to see your original

recipes published on OPEN KITCHEN MAGAZINE? Send your recipe to:

creativita@openkitchenmagazine .comwrite in the email object “Candidature”:

From today open kitchen will give you the chance to see your new recipes and pictures(without signature)

published in our new website.

www.openkitchenmagazine.com | n.5 August 2012


Dear Readers,

We are very excited because with this issue we are celebrating the 1st birthday of the Open Kitchen!Thanks for joining us with great interest and curiosity so far. Our goal is to constantly strive to offer and make the best of what our passion for cooking suggests. In this issue you will find new ideas and collaborations from all over the world; an interview with the lovely chef Luisanna Misseri, the visual food tutorial, our new heading “The Chef Corner”, the sommelier’s suggestion, “Olympic” menu, and many ideas to freshen up with delicious home-made sorbets and ice creams, tasty snacks, bread for all tastes and our food intolerance heading. Please write to us about your concerns and suggestions to improve the magazine and contact us if you want to be part of our team!

Happy Summer to All!

The Editorial team

Edited by Marta Bertrami

Dolcemente


Happy BirthdayHappy Birthday


BirthdayBirthday


Method: Cream the butter and the sugar together. In a separate bowl beat the eggs and add it to the butter a little at a time. Stir in the vanilla essence. Fold in the sieved self rising flour. Pour mixture into a greased and parchment lined cake tin (23cm x31cm).Bake cake in a hot oven at 180ºC for 20-25 minutes. For the filling simply cream the butter for a few minutes. Add the icing sugar at little at a time. Divide the cake into two, spread the surface of one with the buttercream and the raspberry jam. Top with the other half of the cake.

Difficulty: easyPreparation time: 10 minutesBaking time: 20-25 minutes

Ingredientssponge cake:225g butter softened at room temperature225g sugar225g self rising f lour4 eggs2 teaspoons vanilla essenceFilling:250g butter softened at room temperature500g icing sugar1 jar raspberry jam


Method:Roll out the fuchsia sugar paste with a rolling pin and cover the tray. Roll out the light brown sugar paste and cover the cake to simulate the work top. From the fuchsia sugar paste, use the cookie cutter to cut out a star that will be the base for the candle. From the pale yellow sugar paste, cut out a cupcake with the cookie cutter. Roll out the remaining pale yellow sugar paste to create the “fake” pastry, and place it above the cake together with the star and the cupcake. With the heart-shaped cookie cutter, cut two hearts from the fake pastry. Again with the cupcake-shaped cookie cutter, cut out the various pieces that make up the same cupcake (fuchsia frosting, lilac case, a white candle and an orange flame) and lay them on the pale yellow cupcake. To create the false rolling pin, we can use the cardboard core of a paper towel or a chocolate salami. In any case the procedure is the same. Cover the rolling pin with the fuchsia sugar paste. Use the fuchsia sugar paste to create the handles of the rolling pin. Place the rolling pin over the cake and then place supports for the knobs. Insert a toothpick in the centre of the star to support the candle. For the candle, we start with a cylinder of white sugar paste. Add the small droplets of wax and with a strip of lilac sugar paste create a spiral around the candle. With the orange sugar paste, create a small flame and place it over the candle. Assemble all the elements.

DECORATIONMaterialRolling PinCookie cutters in the shape of a heart, star, cupcake Sugar paste: fuchsia, pale yellow, brown, orange, white, lilac


Sweet BagEdited by Francesca Zichera

Sweet Bag

Preparation:Step 1. Draw a model of what we want to achieve, which in our case is a sweet bag, and then we will cut the PVC sheet.Step 2. Use double-sided tape (hot glue also works well) to glue together the parts and reinforce the bottom of the sweet bag with a cardboard rectangle.

Equipment needed:coloured card-stock double-sided tape scissorspencil eraser thin pvc sheet


Step 3. We design and carve out the shapes of the decorations that we will apply to the sweet bag (you can also safely use clip arts that you find on the Internet) and cut the blue cardboard with an irregular wavy line so that it looks like the waves of the sea.Step 4. Now we use the shapes that we earlier cut out to obtain the forms for our coloured cardboard. If we are good at drawing, we can also skip step #4, and create shapes directly on the coloured cardboard.Step 5. Here are our applications: a piece of coral, a fish and a starfish. We can also make a few more, which could be useful later. Now these elements seem a bit “flat”: So let’s add a little dimension.Step 6. With a technique called embossing, let’s give more emphasis to our forms. We can do this with proper tools, using stencils, or by simply pressing into the back of our form

(after we have placed it on a soft cloth) with the tip of a ballpoint pen (that no longer writes). This will add a 3D effect to our creations.Step 7. Do the same thing with the blue cardboard that we cut previously. We are going to create bubbles so that we remember the sea.Step 8. Now we can apply all elements to our PVC sweet bag. We start with the piece of blue cardboard, then apply a second piece to give a bit of volume, and we glue the coral here and there. We apply a starfish and also a little gold fish.Step 9. Have you set aside some applications? Good ...let’s move ahead with those, and with a piece of blue cardboard, let’s

create a simple scalloped frame. Again using the embossing technique, let’s add dimension to the surface, creating bubbles. Apply a little fish, coral, starfish and write greetings.Step 10. Now we just need to fill our sweet bag with lots of sweets, close it with a ribbon and...Happy birthday Open Kitchen Magazine!!!

Edited by Monica Zacchia

The scentof bread


with prunesCardamom

breadA r e c ipe f r om

R i cha rd Be r t i ne t

An excellent bread moist and soft, with a balanced equilibrium between the savoury and sweet. Wonderful base for delicious snacks that you will find at page 74 and that you can prepare in the morning and refrigerate for alfresco dining, a buffet or an unusual aperitif.

Difficulty: mediumPreparation time: 30 minutesRest time: 1h 45 minsRising time: 1 hBaking time: 30 minutes

Ingredients:300g strong wholewheat f lour200g strong white f lour15g fresh yeast10g salt350g water100g pitted prunes1/4 of a teaspoon freshly grounded cardamom4 teaspoons rum


with prunesMethod:Soak the prunes in rum for an hour or if you can overnight. Mix the two flours and incorporate the crumbled yeast. Add the salt, water and knead the dough by hand or with a kneading machine for at least 10 minutes. At this point you can add the cardamom and prunes and continue kneading until all ingredients are incorporated and you have a soft and smooth dough. Shape dough into a ball. Put dough into a large bowl, cover with a towel and let it rest for 1 hour. Turn the dough onto a lightly floured counter, knead briefly and cover with a towel. Let it rest 45 minutes more. Transfer dough into a floured loaf tin and dust the top with flour. Use a sharp knife to make four diagonal cuts. Cover the loaf with a towel and allow to rise for 1 hour.Slide the loaf into the hot oven and mist the oven with water. Bake at 220ºC for 30 minutes.


DIY

The Seashellsbreakout

The Seashellsbreakout

Edited by Donatella Simeone


Method:Step 01: Take the two sticks and tie them tightly together with the string, forming a sort of cross.Step 2: Cut the string into various sizes and tie them to the “arms” of the sticks; tie at least two strings, which hang in different lengths, to each arm.Step 3: Attach a seashell with hot glue to each hanging string. For a stronger attachment, make a small knot at the end of the string prior to applying the glue. Whenever possible, if the seashells have small holes, pass the string through the hole and tie it with a knot, so that it creates a more natural effect.Step 4: When you have finished attaching a seashell to each string, tie a piece of string to the centre of the two sticks, so that you can hang the harp wherever you want.I suggest you look for seashells in various forms and with small holes, so that the sound it produces is unique and magical.

Who hasn’t put a seashell to their ear to hear the sound at least once in their lives? Even if science tells us that it is not the sound of the sea, but only sound waves, we all prefer to believe that magically a small seashell has captured the sound of the waves.We enjoyed this magical sound, and so inevitably, each time we collect a seashell we hold it to our ear. Today we will transform these seashells, the first wind instruments, into harps, to give us once again the sweet music of the sea ...an opportunity to collect seashells during our beach day. Each time a gust of wind rises, as if by magic, the sweet music from the seashells will bring our minds back to the days spent on the seashore.

Equipment needed:Seashells of various shapes and sizes2 sticksStringHot glue

breakout


Edited by Rita Loccisano

VisualFood

Finger foodDecorating with tastepeach and melonFinger foodDecorating with tastepeach and melon


Decorating with taste

Method:Using a sharp knife or slicer, cut the melon into thin slices, almost transparent. If it’s a large melon one slice will be enough for each bite, otherwise just use two small slices. (step1) On the same way slice the peaches, as shown in the picture. (step2) Lay the slices of melon in front of you and and on top of them the thin peach slices, slightly overlapping them, in order of size, starting from the smallest. With the smallest peach slice that you have or with a piece of peel create the bud by rolling the slice or peel on itself. (step3) Place the bud at the beginning of the slice and start to gently roll up the slice of melon. (step4) Trim the base to give stability to the rose. (step5) Seal the edges of the melon slice with a toothpick and refrigerated until ready to serve. (step6) Tip: You can use these roses to decorate a cake or a fruit tart. In this case it will not be necessary to put the toothpick.

Here is a delicious finger-food perfect to be served on warm summer evenings. The melon-peach combination is particularly tasty and the VisualFood presentation will be pleasant to the eyes. The ripped fruit is fresh and refreshing, we take advantage of this season to serve it as often as possible.

Difficulty: easyPreparation time: 30 minutes

Ingredients for 10 finger-food Half a melon 4 nectarines

Interview


Putting people around a table, discussing a particular menu. That’s the tradition of Luisanna Messeri, who believes in wholesome food as a tool “to seek the gentle side of life.” Alice TV’s famous face with her TV program, “The Cooks Club”, Luisanna is known to all fans of Tuscan cuisine, based on the culinary philosophy of Pellegrino Artusi. Luisanna is a woman of great passions, one who has always dedicated herself to the kitchen. Her recipes are a systematic rethinking of traditional Italian cuisine, put into practice by rearranging the tasty yet simple dishes that she inherited from her mother, grandmother and aunts. She loves the old aluminium pots and Pellegrino Artusi is for her an inspiration for her cuisine.

Luisanna, where does your passion for cooking come from?

DFrom the need and my love for food....in the sense that I had to manage myself in the kitchen since I was very young. At some point, since I’m very greedy I thought maybe it was better to commit

a little and to make the most of this famous “passion”.

I’ve heard you are managing a place in Rome where you organise cooking classes. Would you like to tell us about this project?

It is called “THE COOKS CLUB IN THE KITCHEN (AND LIVING ROOM) WITH LUISANNA AND MARIA (Maria Castellano, a Naturopath who is passionate about food and graduated from the Gambero Rosso cooking school. Patisserie chef and baker, her bread basket is a legend in the “La Locanda della Tamerice,” Corelli’s restaurant; she won the Gold pot in 2008 and in 2012. Her book, Bread & Co., is published and won the International Gourmand prize in Paris, Ed.) We are a cooking school, with a functional area, informal, of great flavour and heat, where anyone can play with the pots, try to be a chef, and restore a natural relationship with good food in an atmosphere of conviviality and creativity. All classes will be animated by me and Maria and our friends, chefs and industry


professionals. Two classrooms with a simple design, functional and informal, which can accommodate up to 25 students. Everything is based on conviviality and fun, to live in an active way, where you can organise dinners, parties and events, tastings of quality products, a cooking show ... a lounge, a library and the chance to sit at table with up to 50 friends. The centre is in Rome in Via Romagnosi 20, a few steps away from Piazza del Popolo. According to you what is the reason for the return to excellence and taste in good food, the slow food presidia, a conscious diet and the ever increasing attention to the environment?

I would say this is due to the fact that we hit rock bottom. To the continuous scams, food scandals that occur due to many greedy people that work in this area.

When you cook at home are you in a religious concentration or do you just like to mess around and share with others the use of your kitchen?

I love messing around by myself listening to Radio 3.

There’s a question I always ask: Would you tell us a funny story that happened on the TV set or in your house, perhaps while cooking for an important dinner party?

Dinner with friends, big eaters and gourmands. I had prepared a wonderful couscous. As we were sitting at the table, as we were quite a few, I pulled out the old wagon to hold everything ....... which then decided to close in itself and everything dropped on the floor !!! Bread, tuna with onions, and lots of Tuscan red wine saved me from being lynched.

Do you think that food is like a glue for relationships, a place for affections, friendships, love and where the family meets?

That’s right, the food is all these plus pure enjoyment.

Will you reveal to us an unpublished trick?

I have no secrets....especially after 500 episodes!

Tell us a quick recipe that makes miracles, surprises our guests and saves us from the terrifying question “Gosh, what shall I cook?”

Pasta!!! seasoned in many different ways (garlic, oil, chilli pepper and gorgonzola cheese? Garlic and two bay leaves? Cheese and butter?) Or an omelette, with any kind of vegetable, fantastic!


Your food comedy is in part real life. Is it like you want to have your personal kitchen in a home?

I do my TV shows in my kitchen, with my daughter, my friends....Of course on TV we chat all the time, we talk about everything. In real life sometimes we stay silent.

Do you think your children will follow your footsteps in the strict sense of the perception of food, not just as nourishment for the body, but representative of much more in human relationships?

My children give me much satisfaction in this case. They are demanding but they also are very well organised. Certainly if the Mum does things for them , it’s much better. I also believe that anyone who respects food has

also respect for himself and thus for others. Love calls and brings love.

Your sympathy is tangible and palpable through your broadcasts and publications. In my opinion, you have an important role in facilitating the communication about what the food is for you. It’s impossible not to listen to you when you talk in so compelling a fashion about even a simple dish or an anecdote. From whom have you inherited your positivity and are your children like you?

I would say that in Tuscany we are all like this....but maybe it’s not true.My family has always had, despite the ups and downs, a positive approach towards life, “Give us this day our daily bread” and the pride of their work.

A question that has nothing to do with food, but affects many mothers is, how


did you live through your children’s adolescence and how did you relate to them with the many challenges they posed during this delicate phase of their life?

I’ve tried to steer to starboard, and I said many “no” even if it cost me a lot What is the essential ingredient for you, without which you wouldn’t even enter the kitchen?

The olive oil, the good one, the best quality. In Italy you find it everywhere! It’s true, it costs more, but it’s worth it. It’s better than a medicine. Perhaps the average consumer does not have a sense of how much work and effort is behind a good quality food product.

What are you next projects, if you don’t mind talking about them?

First of all, I would like a good start on my cooking school. At the moment I’m concentrating only on this! Oh, and finally I want to read once and for all Proust’s masterpiece “Recherché” in which every reader can find himself.

Thank you Luisanna and good luck with all your projects.

Biographical notes: The beloved face in the kitchen on TV, Luisanna Messeri is a cook, author and performer of the cult favourite, “The Cooks Club”, a food comedy success on SKY satellite channel that Alice TV has made known to the general public. Currently she is also broadcasting on the Arturo digital channel, and she is also on the TV program “Bischeri e bisherate”, where with the quality food guru Beppe Bigazzi, she explores the great Italian products with which she prepares delicious and original recipes. She has also recorded for the Italian TV, “Capriccio Italiano”, (Italian whim), an easygoing and never nostalgic journey through the kitchens of restaurants and homes of Italians abroad, commenting with irony and with the participation of exceptional immigrants. With Sitcom Editore she has published three books of recipes with great success. And she has, a monthly column in the magazine “Alice cucina” about menus for lunch and dinner parties. Her work, carried out with passion and enthusiasm, has received numerous prestigious awards in Italy and abroad. She collaborates with “Casa Artusi” and she is currently a member of the Italian Academy of Cuisine. For her, “the great cuisine is not for the rich or the simple: it is for the good”. The retrieval and promotion of our homemade cuisine, made with common sense, good taste, and enjoyment, is her mission.

....and of course we will follow her on Arturo TV!



Squeeze the lemon juice to season up your meals or drinks or cocktails.benefits:1. Convert the fruit in the more refreshing contai-ner. In only one tool, prevents the loss of vitamins and oxidation of the juice. 2. It ‘s the perfect touch for any occasion! 3. Two sizes to make the most of every fruit: a longer unit for large lemons, oranges or grapefruit, and a shorter one for smaller fruits such as lime and mandarins. 4. Ease of use: the screw-shaped design allows easy insertion into the fruit, the ring provides a better grip and the filter allows to collect only the juice of the fruit. The base is useful to support the fruit. 5. Dishwasher safe. ABS 100% platinum silicon and can withstand up to -70°C and 220°C, respectively. 6. Remo-vable: can be easily disassembled into 3 parts for easy cleaning. 7 . So pretty that can be used in the table. Let your guests to season their food or their drinks.

SprayCitruS


DecorMagicGive a magic touch to your creations! Magic Decor is the incredible news from Pavoni which allows to realise amazing decorations to give a touch of originality to your cakes. Our technicians have created this powder mix to use with the silicon mats “Magic Decor” that allows a very flexible and subtle decoration of great effect! How to use: Put in a food processor the Magic Decor powder with warm water and spin at medium speed for 2 minutes. You’ll get a creamy mixture; with the help of a scraper place a quantity of product on the Magic Decor pad. Let the product dry until the ideal consistency; starting from the corner’s pad remove the obtained decoration; turn over the pad on the work surface and remove gently the decoration with the help of a scraper. This is not magic. “Magic Decor” allows you to create decorations such as delicate laces that up to now only

professionals could create. With MAGIC DECOR and MAGIC DECOR MIX by Pavoni you can achieve unpre-cedented results.How to use it:For 100g of prepared Decor Magic you need to use 83g of water. With a package you can prepare 17 Magic Decor mats. These mats should be used only with the Magic decor mix. Put in a food processor the Magic Decor powder with warm water and spin at medium speed for 2 minutes. You’ll get a creamy mixture; with the help of a scraper place a quantity of product on the Ma-gic Decor pad. Let the product dry until the ideal consistency; starting from the corner’s pad remo-ve the obtained decoration; turn over the pad on the work surface and remove gently the decoration with the help of a scraper.

Edited by Claudia Annie Carone

Once upon a time

Cookie ice cream sandwichjust likethe olddays


I just arrived and I ran towards the huge freezer in the basement. I jumped several times, trying to touch the handle, until my grandmother came, she opened the freezer door and quickly she used to hand to me a cookie ice cream. A tasty summer snack that all kids in the past would want as an afternoon snack.

Cookie vanilla ice cream sandwich Difficulty: easyPreparation time: 30 inutesCooking time: 20 minutesRest time: 2 hours

Ingredients:250g butter200g icing sugar125g eggs500g f lour25g eggs yoke7g baking powder30g cocoa powder chocolate chips

Filling Custard cream:500g milk2 egg yokes100g f lour180g sugar1 vanilla pod

Italian meringue:110g eggs white35g sugar50g water185g sugar 200g whipped cream

days



Method:With an electric whisker or food processor cream the butter with the icing sugar. On a separate bowl whisk the eggs and egg yolks then add them to the butter a little at a time. Add the sieved flour, baking powder and chocolate chips and mix until all ingredients are well combined. Wrap in cling film and freeze for 1 hour. After this rest time, roll out the dough to a 3mm thickness, prick the surface and cut out into disks. Place disks into a lined baking tray and bake in a pre-heated oven at 250ºC for 5 minutes. In the meantime prepare the custard cream: Heat up the milk (60ºC). Beat the egg yolks with the sugar, add the flour and mix well. Pour mixture into the warm milk and stir continuously until two minutes after boiling time. Remove from heat and transfer cream into a bowl. Allow to cool down for 10 minutes at room

temperature, then chill for 1 hour. To prepare the Italian meringue start beating the egg whites with the 35g of sugar. Then in a small pan combine the water and sugar over a low heat. Increase the heat and boil to soft-ball stage (121ºC). With the mixer still running pour the sugar syrup in a thin stream into egg whites. Beat until egg whites are stiff and the bowl has cool down.Whip the cold cream into a very cold bowl. Chill the custard cream, italian meringue and whipped cream for about 1 hour, then mix them together with some vanilla essence. Spread mixture into an high and large tray and chill for two hours. With the cookie cutter, previously used, cut the ice cream into disks. Place one vanilla ice cream disk onto bottom of one cookie and top it with another. Freeze ice cream sandwiches for 30 minutes and serve.

Edited by Patrizia De Angelis

Children’ssnack

Here we are at the hottest time of the year in which the appetite tends to decrease at times. Children usually are more effected and we need to instigate them to eat almost at every meal. The afternoon snack is fortunately the one that suffers less because is always very popular amongst kids! The trick is to bring to the table different food every day and especially more delicious than usual! Here then is the tasty and soft brioche filled with a delicious chocolate ice cream... And I defy anyone to find a child who does not like a snack like that!

hildren summer!rolls with chocolate ice cream

DELICIOUS Brioche C


Method:Place flour, powder milk, sugar, yeast and salt into a food processor bowl. Lightly beat the egg and keep one tablespoon aside for later.Add the water and the egg to the other ingredients and mix over low speed until the dough is smooth and soft. Add the vanilla and orange flavours and also the butter a bit at a time and knead for a further 5 minutes over high speed. Place dough into a bowl and cover with cling film. Allow to rise until doubled in size. Transfer dough to a lightly floured surface and break off small pieces about 50/60g each. Place the dough balls on a lined baking sheet and let rise for 1 hour. Brush each roll with one tablespoon of the previously beaten egg and the milk.Preheat the oven at 200ºC. Bake brioche rolls about 15 minutes or until golden brown. Allow to cool down then dust with icing sugar.

Difficulty: mediumPreparation time: 30 minutesRest time: 2 hoursBaking time: 15 minutesServes: 10

Ingredients:250g Canadian f lour20g powder milk50g softened butter40g sugar1/2 teaspoon salt1 large egg90ml lukewarm water1/2 sachet active dry yeast1 teaspoon vanilla essence4 drops orange essence1 tablespoon milkIcing sugar

La BriocheBrioche


Method:Melt the chocolate in a bowl over a saucepan of simmering water. Remove from heat and set aside. Beat egg with the sugar and add to the melted chocolate. Refrigerate for a couple of hours and then add the cold cream. Pour chilled mixture into an ice cream maker and freeze according to manufacturer’s instructions. Cut the brioche rolls in half and fill them with the chocolate ice cream!Serve immediately and bon appetite!

Difficulty: mediumPreparation time: 20 minutesRest time: 2 hours in the fridgeCooking time: 30/40 minuti (depending on the ice cream maker)

Ingredients150g chocolate (dark or milk chocolate)250g double cream150g milk100g sugar1 egg

Il gelato al cioccolatochocolate ice cream


Edited by Luca Pistininzi

The chef corner

We inaugurate this new corner with a recipe by chef Luca Pistininzi, who will accompany us with his sympathy and profession standing, in the discovery of dishes of excellence explained so that we can prepare them even in our kitchens, and impress those we love. Here’s how he tells us about his dish with a particular attention to the cooking of the eggs.

Method:Boil the asparagus in gently boiling water then gently toss them in a pan with a drizzle of extra virgin olive oil. Prepare a tomato, oil and paprika coulis, by blending the ingredient. Pass it trough a colander. Spoon tomato coulis into the centre of the plate. In the spoon we have the pecorino cheese cream: Bring double cream and milk to the boil, add grated pecorino cheese and stir until melted. You should have the 3 ingredients in the same quantity. Add one tablespoon of cornstarch, one tablespoon of water and a knob of butter to the cream. Stir gently.Cook the egg yolk in the oven at 30/40ºC for 3 hours and dish up behind the asparagus with some aromatic herbs.The black truffle is on top an egg white medal cooked in a non stick pan. Garnish with some tomatoes confit ( tomatoes are sprinkled with sugar, salt, pepper and oil and baked in the oven at 80ºC for 2 hours).

Bismarckasparagus


asparagus


Edited by di Sanjeeta Kk

Method:Dry roast the nuts of your choice for a few minutes and crush lightly to get a coarse powder. Break all the biscuits into small pieces. Heat butter or vegetable oil (odourless) in a pan and add cocoa in it. Mix the syrup well, take pan off the flame and pour honey in the cocoa syrup. Pour cocoa syrup in the crushed nuts and biscuits mixture and mix it well. Add water little by little to make hard dough.Grease a small bread baking tin and place a parchment paper in it leaving enough of paper outside the tin. Place the cookie dough in the baking tin and pat with your hands or back of a ladle lightly to fill the tin. Refrigerate the baking tray for 3-4 hours.Take out the cookie cake by pulling the sides of the parchment paper and slice it into thin slices using a sharp knife.


Ingredients12 digestive biscuits1 cup toasted almonds/Pistachio/cashew nuts¼ cup cocoa powder (20g)2 tablespoons butter/vegetable oil1 tablespoon honey1 tablespoon water


No-bake Nuttycookie cake


Food industry

Ice cream is a pleasure that can’t be ignored. Embellished by ever new tastes, ranging from fruits, to creams, to preparations that call up the most common snacks, ice cream has become a symbol of summer. Originally, ice cream was certainly not what we know today. In ancient times, fruit, milk and honey were probably refrigerated to make nutritious food.Formerly in the Netherlands, these ingredients were hidden in the snow, along with pieces of deer meat and dried fruits. In this way, people could preserve their lives. Afterwards more advanced peoples knew, through farming, what iced milk was, a common food in winter. When the Arabs occupied Sicily (in the ninth century), they found ice-houses, artificial caves used to preserve snow. These caves were used for centuries and represented a good solution for the taste in cold products, as well as for food preservation. Thanks to sugar cane, which the Arabs found in Sicily, it was then possible to create the first sorbets. Successively, in the Middle Ages, people discovered how to freeze fruit juice, putting it in receptacles encircled with ice, a technique which is used in different regions in Italy. According to some reports, it was Francesco Procopio dei Coltelli, a Sicilian chef, who in 1686 prepared the first ice cream in the manner that we know today. According to others, a certain Ruggeri of Florence, who became famous even in Paris, made a preparation of cream, eggnog and fruit.The best quality ice cream is definitely home-made, free from preservatives and colourings, characterised by fresh ingredients and lower amounts of fat and air. In it, the element present in highest proportion is milk, followed by sugar and cream. Ice cream varieties include milk ice cream, fruit ice cream, sorbet, part-frozen, sorbet and ice lolly.Among the best ice cream parlours in Italy? “Palazzo del freddo di Fassi” In Rome, Gelateria “Sartori” in Milan, “Cremeria Gabriele” in Naples, Gelateria “Vivoli” in Florence, Gelateria Alberto Marchetti in Turin, Gelateria da Ugo in Bologna, Gelateria Natale in Lecce, Bar de Luca in Briga Marina (Messina), Bar Alba in Palermo, Bar Roma in Sciacca (Agrigento)

Ice cream:all the curiosity

and the best places to taste it in Italy


Edited by Cinzia Donadini

Method:Place the yogurt through a fine sieve to separate the yogurt from the serum. Allow to rest in the fridge for a few hours, better overnight. The result should be a soft cream of about 330g. Put the star anise into the milk and leave in infusion overnight. Drain the milk and heat it up on the microwave for a few seconds. Dissolve the saffron into the warm milk. In a bowl mix the yogurt cream with the condensed milk and the aromatic milk. Mix well with a spoon until you have a smooth and thick cream. Pour cream into small cups.If you want to serve them as shown in the picture, simply freeze the cups for a few hours. Remove from the cups using a knife with a flat blade. Decorate with grounded pistachios or saffron and a few caramel drops.

Difficulty: easyPreparation time: 30 minutesRest time: 1 nightServes: 8

Ingredients: 400g Greek yogurt120g condensed milkSaffron2 star anise1 espresso cup of milkTo decorate:Few saffron pistil or grounded pistachios Caramel drops

orientaleorientalShrikhand

kulfi



Edited by Fabio Curino

Method:In a saucepan mix the water, icing sugar and cinnamon. Bring it to the boil, then add the coffe and allow to cool. Freeze the mixture and, break it up and stir it every 1 hour or so. Spoon the granita into glasses and serve.

Difficulty: easyPreparation time: 20 minutesRest time: 4 hoursServes: 6

Ingredients:1.2l water50g icing sugar5g grounded cinnamon150cl coffee

GranitaCoffee and cinnamon

GranitaCoffee and cinnamon


Edited by di Fabio Curino

Method:Chop the fruit.Add the icing sugar, lemon juice and blend.Chill for 30 minutes and serve.


Ingredients:250g seasonal fruit30g icing sugar10g lemon juices

Coulisdi fruttaFruit

coulis

Edited by Fabio Curino

Method:Dice the melon, add the water, icing sugar and lemon juice and blend together until you have a smooth mixture.Add the raspberries and blend for two seconds. Pour mixture into an ice cream maker.If you don’t have an ice cream maker transfer mixture into an air-tight container and freeze it for 30 minutes. Mix the sorbet every 30 minutes until you have obtained the right consistency.

Difficulty: easyPreparation time: 20 minutesServes: 6/8

Ingredients120g raspberries150g icing sugar20g lemon juice600g melon200g water

Sorbettomelone

e LAMPONI

Melonand

raspberries sorbet



Edited by Mariaelena Gorini

Method:Preheat the oven at 170ºC.Cream the softened butter with the icing sugar with an electric whisker. Add the eggs, egg yoke, honey, salt and the lemon and vanilla essence and mix with electric whisker. Mix quickly adding the flour a bit at a time.Spoon the dough into a piping bag with a large nozzle and fill up pastry cases to make biscuits.Bake for approximately 12 minutes.

Method for lemon cream:Place the double cream, sugar and corn starch in a pot and bring to a 95ºC temperature. Soften the gelatine sheets into the water, then dissolve it into the double cream. Transfer the custard cream, the soft butter, lemon juice and essence into a bowl. With an electric whisker running over low speed add the double cream mixture in a thin stream. You should have a smooth and semi-liquid mixture. Pour mixture into the same pastry cases where you cooked the pastry earlier. Freeze for two hours or until completely frozen.Sandwich together the biscuits with the lemon cream and decorate with some whipped cream and a strawberry. Allow to defrost in the fridge for 1 hour.

Difficulty: mediumPreparation time: 1h 30 minutesRest time: 3 hoursBaking time: 15 minutesServes: 6

Ingredients:Shortcrust pastry:300g plain f lour210 very soft butter112g icing sugar20g eggs20 egg yokes4g vanilla essence7g honey2g salt

Lemon creamPrepare 360g of custard creamIngredients:220g double cream70g sugar4g corn starch72g very soft butter8g lemon juice8g lemon essence6g gelatine sheets32g cold water

PassioneLemonal limonepassion

Edited by Valentina Serenthà

Method:In a large pot melt the sugar with a tablespoon of water until the sugar is caramelised. It will take about 10/15 minutes: At the first the sugar is melted, then it caramelises and it starts to become caramel. Remove pot from the heat and add the double cream and salt. Mix well and if necessary turn the heat on for a minute or two. Add the cold milk and the 4 egg whites. Turn the heat on and bring mixture to a 65ºC temperature. Allow to cool at room temperature then chill it overnight.Add the carob flour and transfer mixture into an ice cream maker and follow manufacturer’s instructions. To prepare the praline put in a large pot the walnuts, the sugar, a pinch of salt and a tablespoon of water. Proceed as for the caramel. When the walnuts are caramelised transfer them to a oven parchment sheet and allow to cool down.

Difficulty: easy Preparation time: 30 minutes Rest time: 1 night

Ingredients for 1kg of ice cream 500g full fat milk300g double cream200g brown sugar 4 egg whites5g carob f lour1 teaspoon saltPraline: 200g walnuts200g brown sugar

Carameland walnuts

praline ice cream


Edited by Laura Cuccato

Method:Blend the fresh fruit with the agave syrup. Then add the ice cubes to the food processor bowl and blend at high speed until you have a smooth and fluffy cream. Serve immediately.

Difficulty: easyPreparation Time: 15 minutesServes 6

Ingredients:300g ripe peaches50g agave syrup800g ice cubes

Sorbettoalla pesca Quickpeach sorbet


Edited by Nik Sharma

Method:Heat a pan on a medium flame and gently toast the cumin, coriander seeds and pepper till they get light brown and immediately transfer to a cool surface to prevent them from burning. To make the chaat spice, in a coffee grinder or blender, grind the cumin seeds, cloves, cardamom, nutmeg, ginger powder, coriander, pepper, salt and chilies till you get a fine smooth powder. Store in an air-tight container where it will stay good for a few months. Prepare a syrup by boiling the water and sugar together till completely dissolved and take off the gas and let it cool to room temperature. Peel, core and de-seed the pears and nectarines and then chop the fruit into large chunks. Put the fruit into a food processor along with the lemon and ginger juice and attach the lid. Begin to pour the sugar syrup into the food processor while pulsing the fruit pulp and juices to a smooth puree. Transfer the fruit mixture to a freezing pan or bowl (that is freezer proof) and stir in one teaspoon of the ground chaat spice mixture. Freeze overnight or for at least 6-8 hours. Before serving, scrape the granita out with a metal spoon/fork into pre-chilled drinking glasses and garnish with fresh mint.

Difficulty: easyPreparation Time: 40 minutesFreezing Time: 6 to 24 hoursServes: 6

Note: The sugar you need is quoted for convenience under each ingredient”

Ingredients:1 medium sized ripe pear4 nectarines1 tablespoon fresh ginger root juiceJuice of one fresh lemon10g sugar 470g water Fresh mint leaves to garnish

Chaat spice mix1 teaspoon cumin seeds1/2 teaspoon ground black salt3 cloves1/2 teaspoon freshly ground nutmeg1/2 teaspoon green cardamom seeds1/2 teaspoon dried ginger powder1/2 teaspoon coriander/cilantro seeds1/2 teaspoon black pepper1/2 teaspoon powdered Kashmiri chilies

Sorbettoalla pesca Bombay

Granita




Method:With an hand whisker mix the ricotta cheese with its 50g of sugar. Soften 2 gelatine sheets in cold water, then melt them over a low heat with a teaspoon of vanilla extract and add it to the ricotta. Mix the yogurt with 50g of sugar and combine it with the ricotta cheese. Spoon mixture into small silicon based half-sphere and freeze for 30 minutes. Soften the remaining 3 gelatine sheets in cold water them melt them over a low heat. Dissolve 2 tablespoons of sugar in the citrus juice and add the melted gelatine. Mix well and pour over the frozen ricotta cheese mixture and freeze for another hour. Caramelise the orange zest with sugar and water. You can also store them in a jar and use for other preparations.Cook the raspberries for 3-4 minutes with 2 tablespoons of sugar and pass hrough a fine sieve. Transfer the zuccotti in serving plates, pour over the raspberries coulis and decorate with the caramelised zest and almonds. Wait 5 minutes before serving.

Difficulty: mediumPreparation time: 30 minutesCooling time: 1h 30 minutesCooking time: 15 minutes

Ingredients:250g yogurt50g sugar250g ricotta cheese50g sugar250g filtered juice of lemon and orange2 tablespoons sugar5 gelatine sheetsVanilla extract125g raspberries2 tablespoons of sugar10 stripes of orange zest2 tablespoons of sugarChopped toasted almonds

Note: The sugar you need is quoted for convenience under each ingredient

SorbettoSmall zuccottowith citrus gelatine, raspberries coulis and caramelised zest


Edited by Laura CuccatoPhoto by Michele Maino

Method:Remove the bananas from the freezer and start preparing the ice cream.Pell the lemons removing only the yellow part and leaving the white one.Cut the lemon into 4 and remove the seeds. Blend the lemons with the dates then sieve the cream if necessary.Continue blending adding the frozen banana slices one at a time. The mixture will get soft and creamy like an ice cream. Serve immediately or keep in the freezer until ready to be served.

By definition summer is the season of ice cream. Whether packaged or homemade, ice cream is usually made with traditional ingredients such as sugar, milk and eggs. But, how can raw food enthusiasts and vegans, who do not use such ingredients, enjoy ice cream?Raw ice cream is the answer: it’s simple and only takes a few quick tricks to make it. It is prepared with a frozen fruit base. Choose ripe fruit and cut it into 1-2 cm pieces, which are then stored in the freezer for a minimum of 4 hours. If you have a blast chiller, you get a perfect result in less time. The fruits that give the best creamy base include mango, avocado and banana; in fact, banana, which must be mature with a yellow peel and not many brown spots, is the base for many ice creams. A banana that is not ripe has a less sweet taste and could affect the final flavour of the ice cream.If made with mature fruit, raw food ice cream should not be sweetened, but if you need to sweeten it use pitted dates or agave syrup. Choose your favourite fruit: summer strawberries, raspberries, apricots, peaches, as well as lemon juice or raw cocoa for a heavenly chocolate ice cream.

Difficulty: easyPreparation time: 10 minutesRest time: 4 hoursServes: 4

Ingredients4 ripe bananas sliced and frozen2 lemons4 pitted dates

SorbettoRaw foodIce cream


Health

Our diet is the most important factor when caring for our health, and the choice of foods has a positive or negative effect on this.In summer, respiration and perspiration increases. In order to keep a balance of water and salts in our body, we must supplement with foods that are high in vitamins and minerals. The food pyramid for this season gives drinks top priority (water, fruit juices multivitamins, milk shakes).It is important to remember to drink 2 litres of water a day, especially for children and the elderly. They have more sensitive systems, and need to stay hydrated.Foods that contain water, such as fruit and vegetables, are preferable, and you should choose different colours because each colour has different active ingredients and can help complete the intake of nutrients. Pasta, bread and cereals must also be considered since they are filling, nutritious and easily digestible. Start with a single serving of rice or pasta salad, add white meat and fish. Fruit is preferable in between meals and processed foods high in fat and difficult to digest should be avoided.We must pay special attention to the temperature of the food and beverages and not eat or drink them when they are too cold. It’s important that the body maintains a constant temperature, without thermal shock.And of course, in warm weather, beware of bacteria, which are enemies to our health. Always be careful when preserving the food you eat.It is recommended that you skip the great outdoors during hottest hours of the day, to ward off heat stroke.Finally, do you want to indulge in a sweet? A nice fruit ice cream is the most recommended: delicious, refreshing, filling and low in calories.

It’s hot!What to do?

The perfect diet for the warm season!


Edited by Alessandra Scollo

Italian taste

Italiansnack!


Method:First phase: Heat up for a few seconds a bit of milk. It has to be lukewarm so no to kill the yeast. Dissolve the yeast in the milk with the fingertips.In the worktop make a well with the sieved flour, in the middle place the sugar, salt and the milk and yeast mixture. Add the remaining milk a bit at a time as needed. Knead the dough until smooth, soft and doesn’t stick anymore on your ingers or worktop. At this point add the softened butter a bit at a time until the dough is soft and elastic. Incorporate the sprig of rosemary.If you are using a mixer to knead simply put all the ingredients in the bowl, just adding the milk a bit at a time. Knead over a low speed with the flat beater until smooth and soft. Change to the dough hook and add the butter a bit at a time until it is all absorbed and the dough is soft and elastic. Add the rosemary and mix until is distributed evenly.

Difficulty: mediumPreparation time: 25 minutes Rest time: 3 hoursBaking time: 30 minutes

Ingredients:500g f lour 60g butter12g fresh yeast2 teaspoons sugar250ml milk10g salA sprig of rosemary5 sun-dried tomatoes1 jar of Taggiasche olives


Second phase: Form a ball with the dough and transfer it into a well greased bowl. Allow to rise until doubled in size. In the meantime chop finely the sun-dried tomatoes and the olives in separate bowls. Third phase: Divide the raised dough into two equal parts. Pat out flat each part to spread it out. Sprinkle one dough with the sun-dried tomatoes and the other one with the olives. Roll out the rectangles.For the Sun-dried tomatoes loaf: Fold the cylinder by stretching the first side and folding it onto the middle of the dough.Repeat this for the opposite side. Transfer dough into a


well greased and floured loaf bread tin. For the Savoury rose cakes with olives: After you have formed the cylinder, slice it into 8 disks and distribute them into a greased loaf bread tin. Brush the top of the two loaves with a drizzle of olive oil, cover with cling film and allow to rise until doubled in bulk.

Forth phase: Bake in a preheated oven at 200ºC for 30 minutes or until golden brown. The bread will be soft and you can serve it with some cured ham or salami and make great sandwiches with the filling you prefer.

Edited by Carolina NovelloPhotos by Stefano Mascherpa12A Studio

Blue like the sea

We tend to spend our summer days outdoors: diving and swimming on the beach, or hiking in the mountains, walking on the hills among the vineyards and why not also in the city visiting museums. The time devoted to cooking is therefore inevitably reduced and we prefer fresh and light meals.The recipes below are the result of the summer spent in the seaside.”Tropical Fruit Salad and Shrimp” designed for a refreshing lunch after a morning spent sun bedding on the beach. “Salmon carpaccio marinated with citrus” for a fresh aperitif on the house terrace accompanied by a scoop of raspberry ice cream and good music.

At the seaA Summer At the seaA Summer


salad and shrimpsMethod:Peel and devein the shrimps. Keep them in the fridge until cooking time. Wash the fruit and proceed with the preparation of the salad.From a watermelon slice cut some cubes. Slice finely the peach and pineapple. Dice the mango. With a sharp knife remove a thin slice from the bottom of the melon. Scoop flesh from inside the melon and remove the seeds. keep melon flesh aside.Cook the shrimps in a non stick pan with a drizzle of olive oil and a splash of white wine. Season with salt and some lime zest. Allow to cool at room temperature. Transfer fruit and shrimps to melon bowl. Serve on a bed of ice to keep fruit fresh.


Ingredients:1 French melon Charentais1/4 of a pineapple1 nectarineA few watermelon cubes1 mango300g fresh shrimpsExtra virgin olive oilDry white wineCoarse saltLime

Tropical fruit


salad and shrimps


Method:Prepare the dressing: Squeeze the juice of the lime, lemon and grapefruit. Filter the juices to eliminate the seeds. Add to the citrus juice a few tablespoons of extra virgin olive oil and mix well with a fork. Place the thin salmon slices on a large serving plate, season with brown sugar, the pink salt and the dressing. Cover with cling film and allow to rest in the fridge for 30 minutes. Wash well the raspberries and blend them with the lemon juice. Transfer the raspberries in a bowl, add the icing sugar, the glucose, double cream and the egg white. Mix well all the ingredients with a whisker and transfer into an ice cream maker. Freeze for 25/30 depending in manufacture’s instructions. Serve the salmon carpaccio with a scoop of ice cream, a raspberry and a dust of lime zest.

Difficulty: easyPreparation time: 1 hourServes: 4

Ingredients:200g fresh salmon slices1 tablespoon brown sugarExtra virgin olive oil1/2 lime1/2 pink grapefruitCoarse pink salt

Ingredients Raspberries ice cream 500g raspberries100g icing sugarThe juice of 1/2 lemon1 egg white100ml double cream1 teaspoon glucose

Salmonand raspberry ice cream

carpaccio



Friedcourgette flowers

Difficulty: easyCooking time: 10 minutesPreparation time: 10 minutes

Ingredients:Courgette f lowersCourgettes1 cup of f lour1 cup of sparkling watersalt


Method:Wash very well the courgette flowers and slice thinly the courgettes.In a deep mixing bowl combine the sparkling water very cold with flour until the batter is in the consistency of heavy cream. Dip the courgette flowers and the courgettes to coat completely. Fry the flowers and courgette in hot oil (160ºC) until crisp and golden brown. Drain the fries flowers on paper towels. If you have extra batter you can fry it and have delicious fritters.


snacks


Delicious snackswith the cardamom bread

Difficuly: easyCooking time: 10 minutesPreparation time: 10 minutes

Ingredients:Ricotta cheeseCocktail sauceChiveMintSliced pancettaSalamTaleggio cheese

Method:In a bowl mix the ricotta cheese with the chive. Spread the mixture into some slices of bread, top with a salami slice blocked with a toothpick and decorate with more chive. On the remaining bread spread the taleggio cheese, top with the pancetta and decorate with chive and mint. Store in the fridge until serving time.


snacksDelicious snacks

Cheers

Edited by Federica Christine Marzoli


CheersOur sommelier suggests

Our sommelier Federica Christine Marzoli suggests

for our delicious snacks with cardamom bread:

“CARDITO”- Malvasia Puntinata by Donato Giangirolami. Organic IGT white wine from 2011.The pleasant climate full of warm sun, refreshing rain and a providential and pleasant temperature range, makes the territory of the Pontine Marshes, where there is this organic farm, an ideal place for these grapes. For a rich and excellent harvest, more valuable grapes are picked by hand to preserve their aroma and their organoleptic characteristics. The variety of Malvasia in Lazio came from the Island of Candia, once spread in the areas close to the city of Rome (Velletri, Frascati, Lanuvini Hills, Cerveteri, Pontine Marshes) . This was named Malvasia Puntinata because all the berries are characterised by a small dot ( puntino in Italian). This wine is pleasant, eclectic, and suitable at any time of the meal. It goes well with the simple but tasty range of delicious flavours of these snacks. The typical aroma of Malvasia, semi-sweet, is still at the base of the bouquet: hints of summer flowers bringing memories of blooms and a fresh grassy, tomato leaf, and nettle. Grapefruit and white peach are the best fruity aromas. The balance between flavour and acidity makes it very pleasant to the palate and a perfect match for the flavour of snacks such as salami and the creaminess of ricotta cheese. The tantalising flavour also lingers in the mouth and leaves a nice freshness on the palate.

Alcohol: 13.5%Grapes: Organic malvasia puntina and falanghinaAverage price: € 8

By the seaside!Delicious snacks to bring to the beach

By the seaside!Delicious snacks to bring to the beach


Edited by Valentina Serenthà

Method:Blend the legumes with the salt, garlic and spices. Add a few tablespoons of bread crumbs until you have a workable mixture. With wet hands form the hamburgers. Coat them with bread crumbs. Cook hamburgers in a frying pan with a drizzle of olive oil a few minutes per side.To prepare the sauce simply blend the nuts with the parmesan cheese, garlic and oil until you have a smooth cream.Toast the bread slices and prepare the sandwiches.

Difficulty: easy Preparation time: 20 minutes Cooking time: 5 minuti Serves: 4 Ingredients: 8 loaf bread slices250g cooked legumes ( I used cannellini beans and chickpeas)A few tablespoons of bread crumbsSaltPepperTurmericPaprikaHalf garlic clove Cashew nut sauce: 50g toasted cashew nuts2 tablespoons grated parmesan cheeseHalf garlic cloveExtra virgin olive oil

Legumessandwich

with cashew nuts sauce



Edited by Siti Delima

Method:Spread the chocolate spreads onto the bread.Place the banana slice in between the layered bread. Heat non-stick pan with little butter.Place the bread and press lightly while toasting the bread. Approximately 10 seconds, turn the other side. Toast for another 10 seconds.Cut into half and it’s ready to be served.


Ingredients:Whole Grain Bread or any type of slice breadFew slices of ripe bananas - slice thinAny chocolate spreads (e.g. Nutella)Butter - to toast the bread

Chocolate & bananaSandwich


Edited by Alessandra Scollo

Method:Toast the bread slices on both sides.In the meantime slice the mozzarella cheese and tomatoes, wash the rocket and prepare the remaining ingredients. Fill the sun dried tomatoes bread with the bresaola, parmesan shavings and rocket. Season with extra virgin olive oil , salt and pepper. Fill the rose cake slices with a slice of tomato, a slice of buffalo mozzarella, a basil leaf and season with oil , salt and pepper.

Difficulty: easyPreparation time: 10 minutesCooking time: 10 minutes

Ingredients:8 slices of sun-dried tomatoes bread (pag.62)8 slices savoury rose cake4 slices buffalo mozzarella4 slices of a large tomatoRocket salad4 slices of bresaolaParmesan shavingsExtra virgin olive oilsalt and pepper

style sandwiches

Italian

Edited by Giovanna Hoang

Method:n a bowl place the carrots with the salt and leave them for 5 minutes.Wash and drain the carrots and transfer them into a sealable container or jar.Prepare the sauce: Heat up the water with the sugar, when dissolved add the rice vinegar and mix. Add sugar or vinegar to your taste.Pour marinade over the carrots and allow to rest in the fridge for 1 hour and 30 minutes.In a blender mix all the ingredients for the meat marinade adding the oil a bit at a time until you have a smooth paste.Season evenly the pork with the marinade and allow to rest in the fridge for 1 hour and 30 minutes. In the meantime wash the other vegetables and slice the cucumber. Cook the meat in a grilling pan about 1 minute per side.Open the baguettes and prepare the “Bahn”: Place the salad first, then the cucumber slices, the pork, the pickled carrots and the coriander. Finish with a drizzle of tabasco sauce.

Difficulty: easyPreparation time: 15 minutesRest time: 1 hour 30 minutesCooking time: 5 minutesServes: 4 Ingredients2 baguettes250g thin pork fillets1 cucumber1 sprig of coriander1 head of lettuceTabasco sauce

Meat Marinade:2 lemon grass sticks1 garlic clove1/2 shallot1/2 teaspoon of sugar1/2 teaspoon of salt1 teaspoon soy saucegrounded pepperVegetable oil

Pickled carrots:100g julienned carrots1 teaspoon salt1+1/2 tablespoon rice vinegar2 teaspoons sugar140g water

Banh MiVietnamese sandwich with lemon grass pork



Edited by Verdiana Calamia

Method:In a small saucepan heat up the milk with the butter. Tip in the yeast with a pinch of sugar and pour over a bit of the warm milk. Cover with a towel and leave for 10 minutes. Sieve 100g of flour, make a well and in the centre put 1 tablespoon and an half of sugar, a pinch of salt and the activated yeast. Stir with a fork and keep adding the remaining flour and warm milk. MIx well then knead for at least 10 minutes. Shape into a ball and put in a greased bowl. Cover with a cloth and leave in a warm place until doubled in size, about 1 hour. After this time knead briefly and shape again into a ball. Cover and leave to rest for 15 minutes. Do not jump this step, the bagels will be soft and moist. Divide the dough into 4 pieces, shape each piece into a ball and with your fingers form the hole. Cover bagels and leave to rest for 15 minutes.In the meantime bring some

water to the boil tip in a pinch of salt and the remaining sugar (2 tablespoon and an half). Slip the bagels into the water and cook for about 3 minutes, turning them over in the water. Before baking them drain away any excess water. Place bagels on a baking tray lined with parchment, brush the top with the beaten egg yolk and sprinkle over your choice of seeds. Bake in the oven at 180ºC for 20/25 minutes. Cover with a cloth until the morning after. Slice the aubergines and top them with salt. Leave to drain in a colander for at least 20 minutes. Doing this you will remove the bitter part from the aubergines. Wash quickly to remove the salt in excess and drain. Grill the aubergines then transfer them into a bowl with olive oil and chopped parsley. Fill the bagels with the aubergines, crumbled feta cheese and chopped hazelnuts. Finish with a teaspoon of chestnut honey.

Difficulty: Medium Preparation time: 2 hours Rest time: 1 hour 30 minutes rising timeCooking time: 20/25 minutes

Ingredients for 4 large bagels: 300g f lour4 tablespoons sugar15g fresh yeast or 4g active yeast50g butter1 egg yolk150g milkSesame and poppy seeds

Filling: 1 large aubergineSaltChopped hazelnuts4 teaspoons chestnut honey40g feta cheeseOlive oilChopped parsley

Aubergineand feta cheese bagels

Edited by Antonella Marconi

Method:Slice half of the aubergine into thin slices. Sprinkle them with salt and allow to drain in a colander for 30 minutes.Wash and drain. Grill the aubergine slices. Cook the other half over a low heat in a pan with a drizzle of olive oil. When soft, crush it with a fork.Cut in half the cherry tomatoes and cook them for a few minutes with a drizzle of olive oil. Add one tablespoon of sugar and caramelise them.Slice finely the onion and cook over a low heat with a drizzle of olive oil. Add a tablespoon of sugar and caramelise. Remove the ends of sugar peas and cook them with a drizzle of olive oil. Wash and drain the fig and apricot. Crush them with a fork. Mix the apricot with a tablespoon of honey and toasted almonds.Pit the cherries and crush them with a fork. Now assemble the sandwiches with the slice of parma ham, the crushed fig and the caramelised onion. With the crushed aubergine and the sweet peas. With the fig, apricot with almonds and honey and the cherries.

Difficulty: easyPreparation time: 1hCooking time: 30 minutes

Ingredients:16 bread slices1 slice of Parma ham1/2 onion1 mackerel fillet 5 cherry tomatoes1 auberginegreen and white sugar peas1 fig1 apricot5 cherries1 teaspoon honeyToasted almondsExtra virgin olive oil

Mixedsandwiches




Method:Dissolve the yeast in water and sugar. Cover the glass and leave for 10 minutes. In a bowl mix the flour with the butter, make a well and place the activated yeast in the centre. Mix well with a fork. Add the remaining water/milk a bit at a time and salt. Add the oil and knead until you have a smooth and soft dough. Transfer dough in a bowl, cover with cling film and allow to rest until doubled in size.Transfer dough into a oiled baking tray and stretch it out with your hands and finger tips. Leave to rest for 30 minutes. Before baking brush with an oil and water mixture. Start preparing the emulsion: In a blender put 2 tablespoons of oil, the whole shrimps and blend them. Season with salt and add the lemon juice. Pass the sauce through a fine sieve. You will have a creamy and smooth sauce with a good bite. Store in the fridge for maximum three days. Slice the courgettes and grill them. Season with salt and oil and sprinkle with chopped parsley. Fill the focaccia bread with the grilled courgettes, salad leafs and shrimps emulsion.

Difficulty: easy Preparation Time: 2 hours Rest time: 1 hour and 30 minutes rising time Baking time: 20 minutes Serves: 4

Ingredients: 550g f lour80g butter softened2 tablespoons olive oil5g active yeast350g water/milk10g sal1 teaspoon sugar

Shrimp emulsion: 5 very fresh shrimps (you can freeze them to eliminate the bacteria or boil them for a few seconds)2 tablespoons of vegetable oilsalt4 lemon juice drops

Filling:2 courgettesOil and parsleyLettuce

Focacciawith shrimps, courgettes and salad


Edited by di Anna Franca LucarelliPhotos by Massimo Vitali

Method:Cut the aubergine into segments, sprinkle with salt and leave to drain in a colander for about 30 minutes.Half the tomatoes and cook them for a minute with a drizzle of olive oil, 1 teaspoon of sugar and a pinch of salt. Keep aside.Cook the aubergines with a drizzle of olive oil.In a tart dish scatter the tomatoes and the aubergines. Place the puff pastry over the tomatoes and aubergines. Brush the pastry with a lightly beaten egg and bake at 200ºC for 15 minutes. Decorate with fresh thyme.Serve the tart tatin lukewarm.

Difficulty: easyPreparation time: 10 minutesBaking time: 15 minutes

Ingredients:1 ready made puff pastry20 cherry tomatoes1 aubergineExtra virgin olive oil1 teaspoon sugarSaltFresh thyme

AubergineTarte Tatin



Method:I’ll suggest you to prepare the bread the night before, so it is ready in the morning!Dissolve the yeast in water and sugar. Cover the glass and leave for 10 minutes. In a bowl mix the flour with the butter, make a


Ingredients:550g f lour (250g whole-wheat + 300g plain f lour)80g butter softened2 tablespoons olive oil5g active yeast350g water/milk10g salt1 teaspoon sugar

Filling:6/8 apricots3 carrots80g ricotta cheese40g chopped pistachios 4 tablespoons honey4 salad leaves

Whole-wheatbun with apricot and carrots

well and place the activated yeast in the centre. Mix well with a fork. Add the remaining water/milk a bit at a time and the salt. Add the oil and knead until you have a smooth and soft dough. Transfer dough in a bowl, cover with cling film and allow to rest until doubled in size. Form the rolls as you like and allow to rise for a further 15 minutes. Preheat the golden brown ( about 20/25 minutes). Once ready and still warm cover them with a cloth. The morning after: Fill the rolls with grated carrots, 2 or 3 apricots for each sandwich, chopped pistachios, the ricotta cheese and a teaspoon of honey. The sweetness of the apricot matches perfectly with the carrots, the savoury pistachios balance the strong taste of the ricotta cheese. A delicious sweet and sour flavour! oven at 200ºC and bake the rolls until


Edited by Cinzia Donadini

Method:n a bowl mix quickly all the ingredients for the tigelle until you obtain an homogeneous and dense mixture. Roll the dough and cut 10 small disks about 5 cm in diameter. Form the tigelle and cook them in a non stick pan, without oil, 4 minutes for each side. Cover the pan when cooking, the heat and steam will help them rising. They’ll be good even the day after if stored in an airtight container. Prepare the parmesan cream by simply mixing all the ingredients in a small bowl. Spread the cream on one tigella, top with the Parma ham and another tigella.


Ingredients for 10 tigelle: 250g f lour1 teaspoon baking powder200g water200g cream cheeseA pinch of salt

Filling:10 Parma ham slices150g robiola or ricotta cheese20g grated parmesan cheese1 tablespoon extra virgin olive oilSalt and pepperFresh herbs(mint, thyme, marjoram, chive)

Tigellewith Parma ham and parmesan cream


Edited by Antonella Marconi

Method:Wash and drain the tomatoes. Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Bring some water to the boil, add salt, then cook the rice for 20 minutes. Drain the rice and cool it down under running water. Add the curry and season with the mix vegetables, some cheese cubes and tuna. Spoon rice into tomatoes

Difficulty: very easy Preparation time: 30 minutesCooking time: 20 minutes

Ingredients: Cherry tomatoes80g rice1 jar of mix vegetables in olive oil1 tablespoon of curry powder1 slice of Caciotta cheese1 tuna tin

Cherry tomatoeswith curry rice salad

a cura di Anna Franca Lucarellifoto di Massimo vitali

Foto presa dal sito www.lenovae.it


Method:Clean well the salmon, remove bones and skin. Cut into chunks.In a wok heat up the butter, a drizzle of olive oil and the garlic clove. When the butter is melted add the salmon and cook. When salmon starts to change color add the white wine and cranberries.Season with salt and pepper and cook over a low heat for 10 minutes.Cook pasta in salted boiling water until al dente. Drain the pasta, transfer it on the wok and toss gently to coat with sauce. Sprinkle with chopped rocket and serve immediately.


Ingredients:320g pasta400g fresh salmonA bunch of cranberriesRocket salad1 garlic cloveOlive oil1 Knob of butter1/2 glass of white wineSalt and pepper

with salmon and cranberriesPASTA


Method:Finely crush the croutons and mix with the melted butter. Press mixture into cake tin, smoothing the surface with your hands. Chill for at least 30 minutes.Whisk ricotta cheese until creamy, add the double cream and season with salt and pepper. Chop coarsely the sun dried tomatoes and 5 basil leaves and add them to the ricotta. Spoon mixture into cake tin and chill for at least 1 hour.Garnish with the remaining basil leaves and the Parma ham slices.

Difficulty: easyPreparation time: 20 minutesRest time: 90 minutes

Ingredients:120g wholewheat croutons30g melted butter300g ricotta cheese100ml double cream3 sun dried tomatoes10 basil leavesSalt and Pepper5 slices Parma ham

with salmon and cranberries Sun-dried tomatoes and basilCHEESECAKE


Method:For the Italian meringue: Start beating the egg whites with 70g of sugar. Then in a small pan combine the water and 200g of sugar over a low heat. Increase the heat and boil to soft-ball stage. With the mixer still running pour the sugar syrup in a thin stream into egg whites. Beat until egg whites are stiff and the bowl has cool down.Prepare the cream: Mix the peaches pure with the whipped cream and Italian meringue, finish with the crushed amaretti biscuits. Cut sponge cake into 1 cm thick slices, place it into a tray and pour over the syrup. Spoon the cream on top of sponge cake and freeze for at least 3 hours.After this time the semifreddo should be set and you can decorate it with the sugar paste.

Difficulty: mediumPreparation time:45 minutes + decoration time

Ingredients:1 small sponge cake300g italian meringue400g whipped cream100g peach pure ( ripe peaches blended)5 amaretti biscuits

Syrup:50ml sweet liqueur100ml water1 tablespoon sugarItalian meringue:130g egg whites50g water270g sugar

Decoration:White and coloured sugar pasteBlue and red gelatines

OLYMPIC semifreddo

food intollerance


Edited by Sonia Mancuso

Difficulty: mediumPreparation time: 50 minutesRest time: 2 hoursBaking time: 20 minutes Serves: 8

IngredientsFor the ladyfingers:125g sugar100g egg whites90g egg yokes25g honey100g rice f lour15g corn f lour50g potato starch

CharlotteOrange chiboust cream and raspberries charlotte

Orange cream:200g freshly squeezed orange juice10g orange zest225g fresh cream175g egg yokes75g sugar50g corn starch6g gelatine leaves

Italian meringue:75g water250g sugar250g egg whites

Decoration:350g raspberriesFruits of the forest syrupIcing sugar


Method:Gluten free ladyfingers: Beat egg yokes with honey. Beat egg whites with the sugar until soft peaks form. Incorporate egg yolks with egg whites, add sieved flours and fold mixture. Spoon mixture into a pastry bag with a round large nozzle and form the biscuits into a parchment lined tray. Bake at 200ºC for 7-8 minutes. Allow to cool down.Chiboust cream: Beat egg yokes with sugar and corn starch. Bring the cream and orange juice with orange zest to the boil. Filter liquid and add it to the beaten egg yokes. Pour mixture into a saucepan and bring to a gentle boil whisking constantly. Cook over low heat until thickened.Soften gelatine in cold water, then squeeze out the water and incorporate into orange cream. Italian meringue: In a small pan combine the water with the sugar over a low heat. Increase the heat and boil to soft-ball stage (110ºC). Start beating the egg whites, with the mixer still running pour the sugar syrup in a thin stream into egg whites. Beat until egg whites are stiff and the bowl has cool down.Incorporate the Italian meringue to the orange cream in two times and gently fold.Line a spring-form pan with parchment. Line the bottom of pan with ladyfingers biscuits, pour over a bit of the chiboust cream. Line some more biscuits on top and pour over the remaining cream. Freeze the cake for about two hours, until set. Remove the sides of the pan and line the walls of the cake with the ladyfingers. Pour over the fruits of the forest syrup. Arrange raspberries on top of the cake. Chill until serving time.


Editorial TeamCLAUDIA ANNIE CARONEcoordination, creative & marketing

lericettedellamorevero.comI was born in the “Salento” region. I breathed for a long time the “home made” fragrances until I was tall enough to spy the art on tiptoe through the table, making sure no one could see me. I’m a journalist with a passion for the culinary art. In Open Kitchen I coordinate the Magazine and website, following the creative and commercial side.

MONICA ZACCHIACoordination and revision

dolcigusti.comFood-blogger, food-writer, pastry chef for passion. I love everything that talks about chocolate, baking and bread making. In Open Kitchen I’m a coordinator and I revise the drafts.

NICOLETTA PALMASCoordination and translation

my-breadandbutter.comI was born in Sardinia Island, I used to live in London for 9 years, where I still work as a cabin attendant for a Japanese airline. At the moment I live nearby Rome and I’m always on the move between London and Tokyo. I love Italian food but also ethnic food. In Open Kitchen I’m a coordinator and the translator of the English version.


Editorial TeamDONATELLA SIMEONE fotografia

ilcucchiaiodoro.blog.tiscali.itSalernitana residente a Reggio Emilia da 8 anni. Amo cucinare da quando sono piccola, prediligo i dolci e piatti semplici ma cucinati con cura,dedizione e con uno sguardo sempre alla tradizione. Oltre alla cucina mi dedico con passione alla fotografia food e non solo. In Open Kitchen realizzo le fotografie d’archivio.

ELENA MARIANIgrafica e impaginazione

lets-color.blogspot.comSono nata e vivo nel cuore della Brianza, in una famiglia numerosa e rumorosa. La cucina per noi è un luogo molto importante, dove ci riuniamo, parliamo, cuciniamo , discutiamo e ridiamo. Amo cucinare, sperimento mille ricette e adoro preparare cene per gli amici. Grafica per professione e blogger per passione, in OpenKitchen curo la grafica e l’impaginazione.

OpenKitchen - n. 6 August 2012116 OpenKitchen - n. 5 Giugno 2012116 Con

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sCINZIA DONADINIessenzaincucina.blogspot.it

In my everyday life I’m an interior designer, a wife and a mother of two but they don’t like too much eating. I’ve always loved cooking and I wanted to make cooking my profession. But I choose another path and today I live with pencils and colours between the aromas and flavours of what I talk about in my blog.

ANTONELLA MARCONIsaporiinconcerto.blogspot.it

I’ve graduated from a music school. I love reading, writing cooking, travelling, taking photographs and going to museums and concerts. In my food blog I write about what I create with passion.

ANNA FRANCA LUCARELLI

My name is Anna Franca, I’m 32 years old and I live in Brindisi. I love cooking since ever. I’m studying Economy at university. My family produces baking products for over 25 years, so I love baking and kneading since I was a child.

LAURA CUCCATO

www.saltonelcrudo.it

From Turin to Milan, from architect to web designer, from omnivorous to Raw food eater. Live food, intense colours, new flavours, mysterious ingredients, Unknown techniques and unexpected textures, for cooking that I love and deserves to be known.

RITA LOCCISANO

amouseonthetable.com

I live in Modena with my two children aged 15 and 16. My passion for aesthetics and presentation of the dishes led me to create the VisualFood ®, good looking and good to eat food. My ideas are posted on my website.

FEDERICA CHRISTINE MARZOLI

I’ve started making wine with my grandfather, who had a vineyard near Rome. I studied and worked in Ireland, where I learned how to make must and beer. I’ve worked in many pubs and wineries in Dublin, until I’ve decided to come back in Italy where I got my Sommelier diploma. I now work with different wineries and bars.


SANJEETA KK

www.litebite.in

Sanjeeta kk is the author of food blog ‘Lite Bite’ which features vegetarian recipes. Her quest for egg free baking and healthy cooking is extensively shared though all her recipes. She likes to share stories behind the origin of her recipes which are easy and accessible. Homemade, unprocessed and healthy food is what she strives for each day. She defines food as nostalgic, comforting and an important factor to connect with people and make community.

CAROLINA NOVELLO

www.quartosensocafe.blogspot.it

A little girl grew up with her passion for cooking.Today mum of two children who are actively involved in baking cakes and cooking.A childhood spent in the land of windmills has left me in the heart the love for tulips.Clerck for survival, Cook for passion.

VALENTINASERENTHÀwww.salequbi.blogspot.it Half from Brianza and half from Romagna region, with a passion for good food and good wine in the blood. I am volcanic and creative. I’ve got thousands of interests but not much time to follow them. I love travelling, I love design, I’m learning to take photographs, I try to paint and draw, but most of all I cook and experiment..

SITI DELIMA

www.sitidelima.com

My name is Siti Delima and I am a mother of four. Kuala Lumpur, Malaysia is where my home is. I love to cook and learn new recipes and that’s how my passion about cooking and photographing them started. This has now became my new hobby and everyday is always a new learning experience. From blogging and sharing my cooking with others, I make friends with everybody from different parts of the world.

NIK SHARMAwww.abrowntable.com

Nik Sharma is the cook, author and photographer behind “A Brown Table” and currently resides in Washington D.C. He is a self-taught chef that is constantly trying to infuse “exotic” spices and ingredients by applying different techniques in day-to-day meals with the motto of keeping all cooking methods exciting, fun, simple and useful. His work has been featured in both national and international food magazines and newspapers.

MARIA ELENA GORINI

http://tiramisumacaron.blogspot.it/

Everything started from a croissants. To learn how to make them years ago I decided to study as a patisserie chef in France, to write a blog with my recipes, to come back to Italy and study in an school of hotel management and catering. And here I’m teaching patisserie classes!

SONIA MANCUSOlacassataceliaca.blogspot.it

Sono una 42 enne con lo spirito di I’m 42 years old but the spirit of a 20 years old. About 12 years ago I found out I love cooking and since then I spend most of my time to watch cooking Tv programs and reading recipes. I love to cook home what I eat when I’m away, and thats help me to accept more easily my celiac disease. I love eating and cooking for other.

LUCA PISTININZIChef executive at 925 Restaurant in Rome, says of himself, “unlike all the children who were born under a cabbage, I was born into a pressure cooker.” His vocation for cooking begins when he was 5 years old and playing used to make pasta with his grandma. His grandfather, the chef of the Hotel Palatino, traces the path so inevitable for him. His mother of art is Agatha Parisiella from the restaurant “Agata & Romeo” on the Esquiline in Rome. He grew up among the Michelin stars, He refined the latest techniques in tradition of excellence. He will be the chef in the “Roof Garden”of the Hotel Forum, then chef in the restaurant “LePapere” again in Rome, and the summers spent in Sardinia at the restaurant “The Columbella” in Puntaldia. He is a chef in the tv program “La prova del cuoco”.

VERDIANA CALAMIAfoodandsmile.blogspot.it

I’m an artist, design is my form of communication but in front of food my inspiration brings me to a world of aromas and flavours that colour my life! My parents are from Sicily, I grew up in Liguria region but now I live in Bologna. How to resist to food?

PATRIZIA DE ANGELISidolcinellamente.blogspot.com

I have always had a passion for cooking, I like to experiment with new recipes to please the palate of my family, as well as mine. The blog was created for fun and now it has become my personal corner where I store everything that I cook with love.


MARTA BERTRAMIwww.facebook.com/rossettoecioccolato.perugia

Marta Bertrami discovers the sugar art thanks to her daughter and the desire to realise a fantastic cake for her second birthday. From there everything started and she opened a cake design workshop in Perugia.

FRANCESCA ZICHERAwww.facebook.com/legivi

My passion for packaging started when I was still a kid. I was the nightmare of every shop assistant that was making a present packaging, my finger was always there! During the years my passion grew and I learned new techniques to improve. I’ve started creating the packaging and cadeaux for my weeding and the christening of my daughters...so I created “ le GiVi”.


FABIO CURINO

http://ilcuripasticcione.wordpress.com/

Ice cream maker by profession and messy patisserie chef for fun.In life, as in cooking, the main ingredients are creativity and improvisation, curiosity and experimentation.The muses of all this, are my wife and my daughter.

GIOVANNA HOANG

http://creazionifusionorconfusion.blogspot.it/

A Vietnamese now living in Italy who loves to live life in all its shades, and enjoy those precious moments of happiness made of simple, genuine things and real emotions. A blog to follow my passion for cooking and to learn new things, to share them with others.

ALESSANDRASCOLLO

www.mammapapera.it

I’m From Sicily but I live in Veneto with my husband from Campania region. I’m 34 and I have 4 children. I used to have a restaurant and at the moment I’m the owner of a take away pizzeria. I love my children,cooking, singing, writing and taking pictures.


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open kitchen magazine - n°6 - august 2012 web magazine

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