Open Kitchen Magazine - August 2012

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n.6 August 2012


2/122OpenKitchen - n. 6 August 20122


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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 T u t o r i a l

1 6 | C a r d a m o m b r e 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 r e 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 c e c r e 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 | Childrens 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 r c 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 r e 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 | F r 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 l y m p i c i n t h e k i t c h e n

1 0 8 | F o o d i n t o l e 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 m1 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

PhotographyDONATELLA SIMEONE

ADVERTISING:Do you want to advertise a product,

event or a company? Please send an email to:[email protected]

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:

[email protected] in the email object Candidature:

From today open kitchen will give you the chance to seeyour 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 1stbirthday of the Open Kitchen!

Thanks for joining us with great interest and curiosity so far. Ourgoal is to constantly strive to oer and make the best of what ourpassion for cooking suggests. In this issue you will nd new ideas andcollaborations from all over the world; an interview with the lovely chefLuisanna Misseri, the visual food tutorial, our new heading TheChef Corner, the sommeliers suggestion, Olympic menu, and

many ideas to freshen up with delicious home-made sorbets and icecreams, tasty snacks, bread for all tastes and our food intoleranceheading. Please write to us about your concerns and suggestions toimprove the magazine and contact us if you want to be part of ourteam!

Happy Summer to All!

The Editorial team


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Edited by Marta Bertrami

Dolcemente

OpenKitchen - n. 6 August 20128

HappyHappy



irthdayirthday



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 sel rising our. Pour

mixture into a greased and parchment

lined cake tin (23cm x31cm).

Bake cake in a hot oven at 180C or 20-

25 minutes. For the flling simply cream

the butter or a ew minutes. Add the

icing sugar at little at a time.

Divide the cake into two, spread thesurace o one with the buttercream

and the raspberry jam. Top with the

other hal o the cake.

Difficulty: easy

Preparation time: 10 minutes

Baking time: 20-25 minutes

Ingredients

sponge cake:

225g butter softened at room temperature

225g sugar

225g self rising flour

4 eggs

2 teaspoons vanilla essence

Filling:

250g butter softened at room temperature

500g icing sugar1 jar raspberry jam



Method:Roll out the uchsia sugar paste witha rolling pin and cover the tray. Rollout the light brown sugar paste andcover the cake to simulate the worktop. From the uchsia sugar paste, usethe cookie cutter to cut out a star that

will be the base or the candle. Fromthe pale yellow sugar paste, cut out acupcake with the cookie cutter. Rollout the remaining pale yellow sugarpaste to create the ake pastry, andplace it above the cake together withthe star and the cupcake. With theheart-shaped cookie cutter, cut twohearts rom the ake pastry. Again with

the cupcake-shaped cookie cutter, cutout the various pieces that make up thesame cupcake (uchsia rosting, lilaccase, a white candle and an orangeame) and lay them on the pale yellowcupcake. To create the alse rolling pin,we can use the cardboard core o a papertowel or a chocolate salami. In any casethe procedure is the same. Cover the

rolling pin with the uchsia sugar paste.Use the uchsia sugar paste to createthe handles o the rolling pin. Place therolling pin over the cake and then placesupports or the knobs.Insert a toothpick in the centre o thestar to support the candle. For thecandle, we start with a cylinder o whitesugar paste. Add the small droplets owax and with a strip o lilac sugar paste

create a spiral around the candle. Withthe orange sugar paste, create a smallame and place it over the candle.Assemble all the elements.

DECORATION

MaterialRolling PinCookie cutters in the shape of a heart, star,cupcakeSugar paste: fuchsia, pale yellow, brown,

orange, white, lilac



SweetBagEdited by Francesca Zichera

SweetBag

Preparation:Step 1. Draw a modelo what we want toachieve, which in ourcase is a sweet bag,and then we will cut thePVC sheet.Step 2. Use double-sided tape (hot gluealso works well) to glue

together the parts andreinorce the bottomo the sweet bag witha cardboard rectangle.

Equipment needed:

coloured card-stock

double-sided tape

scissors

pencileraser

thin pvc sheet



Step 3. We design and carve out the

shapes o the decorations that we willapply to the sweet bag (you can alsosaely use clip arts that you fnd on theInternet) and cut the blue cardboardwith an irregular wavy line so that itlooks like the waves o the sea.Step 4. Now we use the shapes thatwe earlier cut out to obtain the ormsor our coloured cardboard. I we aregood at drawing, we can also skip step#4, and create shapes directly on thecoloured cardboard.Step 5. Here are our applications: apiece o coral, a fsh and a starfsh. Wecan also make a ew more, which couldbe useul later. Now these elementsseem a bit at: So lets add a littledimension.Step 6. With a technique called

embossing, lets give more emphasis toour orms. We can do this with propertools, using stencils, or by simplypressing into the back o our orm

(ater we have placed it ona sot cloth) with the tipo a ballpoint pen (that nolonger writes). This will adda 3D eect to our creations.Step 7. Do the same thingwith the blue cardboardthat we cut previously. Weare going to create bubblesso that we remember thesea.Step 8. Now we can applyall elements to our PVCsweet bag. We start withthe piece o blue cardboard,then apply a second piece

to give a bit o volume, andwe glue the coral here andthere. We apply a starfshand also a little gold fsh.Step 9. Have you set asidesome applications? Good...lets move ahead withthose, and with a pieceo blue cardboard, lets

create a simple scalloped rame. Againusing the embossing technique, letsadd dimension to the surace, creatingbubbles. Apply a little fsh, coral,starfsh and write greetings.Step 10. Now we just need to fll oursweet bag with lots o sweets, closeit with a ribbon and...Happy birthdayOpen Kitchen Magazine!!!


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Edited by Monica Zacchia

The scentof bread


with prunesCardamombreadA re c ipe f r om

R i cha rd Be r t ine t

An excellent bread moist and sot, with a balanced equilibrium between the savouryand sweet. Wonderul base or delicious snacks that you will fnd at page 74 andthat you can prepare in the morning and rerigerate or alresco dining, a buet oran unusual aperiti.

Difficulty: medium


Rest time: 1h 45 mins

Rising time: 1 h

Baking time: 30 minutes

Ingredients:

300g strong wholewheat f lour

200g strong white flour

15g fresh yeast

10g salt

350g water

100g pitted prunes

1/4 of a teaspoon freshly

grounded cardamom

4 teaspoons rum



Method:Soak the prunes in rum or an hour or i you can overnight. Mix the two oursand incorporate the crumbled yeast. Add the salt, water and knead the doughby hand or with a kneading machine or at least 10 minutes. At this point youcan add the cardamom and prunes and continue kneading until all ingredientsare incorporated and you have a sot and smooth dough. Shape dough into aball. Put dough into a large bowl, cover with a towel and let it rest or 1 hour.Turn the dough onto a lightly oured counter, knead briey and cover with atowel. Let it rest 45 minutes more. Transer dough into a oured loa tin anddust the top with our. Use a sharp knie to make our diagonal cuts. Cover theloa with a towel and allow to rise or 1 hour.Slide the loa into the hot oven andmist the oven with water. Bake at 220C or 30 minutes.



DIY

TheSeashellsbreakout

TheSeashellsbreakout

Edited by Donatella Simeone



Method:Step 01: Take the two sticks and tiethem tightly together with the string,

orming a sort o cross.Step 2: Cut the string into various sizesand tie them to the arms o the sticks;tie at least two strings, which hang indierent lengths, to each arm.Step 3: Attach a seashell with hotglueto each hanging string. For a strongerattachment, make a small knot atthe end o the string prior to applying

the glue. Whenever possible, i theseashells have small holes, pass thestring through the hole and tie it with aknot, so that it creates a more naturaleect.Step 4: When you have fnishedattaching a seashell to each string, tiea piece o string to the centre o the twosticks, so that you can hang the harp

wherever you want.I suggest you look or seashells invarious orms and with small holes,so that the sound it produces is uniqueand magical.

Who hasnt put a seashell to their ear to hear the sound at least once in their lives?Even i science tells us that it is not the sound o the sea, but only sound waves, weall preer to believe that magically a small seashell has captured the sound o thewaves.We enjoyed this magical sound, and so inevitably, each time we collect a seashell wehold it to our ear. Today we will transorm these seashells, the frst wind instruments,into harps, to give us once again the sweet music o the sea ...an opportunity tocollect seashells during our beach day.Each time a gust o wind rises, as i by magic, the sweet music rom the seashellswill bring our minds back to the days spent on the seashore.

Equipment needed:

Seashells of various shapes and sizes

2 sticksString

Hot glue



Edited by Rita Loccisano

VisualFood

Finger food

Decorating with tastepeach and melonFinger foodDecorating with tastepeach and melon



Method:Using a sharp knie or slicer, cutthe melon into thin slices, almosttransparent. I its a large melon one slicewill be enough or each bite, otherwise

just use two small slices. (step1) Onthe same way slice the peaches, asshown in the picture. (step2) Lay theslices o melon in ront o you and andon top o them the thin peach slices,slightly overlapping them, in order osize, starting rom the smallest. Withthe smallest peach slice that you have

or with a piece o peel create the budby rolling the slice or peel on itsel.(step3) Place the bud at the beginningo the slice and start to gently roll up theslice o melon. (step4) Trim the baseto give stability to the rose. (step5)Seal the edges o the melon slice witha toothpick and rerigerated until ready

to serve. (step6)Tip: You can use these roses to decoratea cake or a ruit tart. In this case it willnot be necessary to put the toothpick.

Here is a delicious fnger-ood perect tobe served on warm summer evenings.The melon-peach combination isparticularly tasty and the VisualFoodpresentation will be pleasant to theeyes. The ripped ruit is resh andrereshing, we take advantage o thisseason to serve it as oten as possible.

Difficulty: easy


Ingredients for 10 finger-food

Half a melon

4 nectarines


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Interview


Putting people around a table,

discussing a particular menu. Thatsthe tradition of Luisanna Messeri,who believes in wholesome foodas a tool to seek the gentle sideof life. Alice TVs famous facewith her TV program, The CooksClub, Luisanna is known to all fansof Tuscan cuisine, based on theculinary philosophy of Pellegrino

Artusi. Luisanna is a woman ofgreat passions, one who has alwaysdedicated herself to the kitchen. Herrecipes are a systematic rethinkingof traditional Italian cuisine, put intopractice by rearranging the tastyyet simple dishes that she inheritedfrom her mother, grandmother andaunts. She loves the old aluminium

pots and Pellegrino Artusi is for heran inspiration for her cuisine.

Luisanna, where does your passion orcooking come rom?

DFrom the need and my love or ood....in the sense that I had to manage mysel

in the kitchen since I was very young.At some point, since Im very greedy Ithought maybe it was better to commit

a little and to make the most o this

amous passion.

Ive heard you are managing a placein Rome where you organise cookingclasses. Would you like to tell us aboutthis project?

It is called THE COOKS CLUB INTHE KITCHEN (AND LIVING ROOM)

WITH LUISANNA AND MARIA (MariaCastellano, a Naturopath who ispassionate about food and graduatedfrom the Gambero Rosso cookingschool. Patisserie chef and baker, herbread basket is a legend in the LaLocanda della Tamerice, Corellisrestaurant; she won the Gold pot in2008 and in 2012. Her book, Bread

& Co., is published and won theInternational Gourmand prize inParis, Ed.)We are a cooking school, with aunctional area, inormal, o greatavour and heat, where anyone canplay with the pots, try to be a che,and restore a natural relationshipwith good ood in an atmosphere o

conviviality and creativity. All classeswill be animated by me and Mariaand our riends, ches and industry



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proessionals. Two classrooms with asimple design, unctional and inormal,which can accommodate up to 25 students.Everything is based on conviviality andun, to live in an active way, where youcan organise dinners, parties and events,

tastings o quality products, a cookingshow ... a lounge, a library and the chanceto sit at table with up to 50 riends. Thecentre is in Rome in Via Romagnosi 20, aew steps away rom Piazza del Popolo.According to you what is the reason or thereturn to excellence and taste in good ood,the slow ood presidia, a conscious diet

and the ever increasing attention to theenvironment?

I would say this is due to the act that we hitrock bottom. To the continuous scams, oodscandals that occur due to many greedypeople that work in this area.

When you cook at home are you in areligious concentration or do you just liketo mess around and share with othersthe use o your kitchen?

I love messing around by mysel listening

to Radio 3.Theres a question I always ask: Wouldyou tell us a unny story that happenedon the TV set or in your house, perhapswhile cooking or an important dinnerparty?

Dinner with riends, big eaters and

gourmands. I had prepared a wonderulcouscous. As we were sitting at thetable, as we were quite a ew, I pulled outthe old wagon to hold everything .......which then decided to close in itsel andeverything dropped on the oor !!! Bread,tuna with onions, and lots o Tuscan redwine saved me rom being lynched.

Do you think that ood is like a glue orrelationships, a place or aections,riendships, love and where the amilymeets?

Thats right, the ood is all these pluspure enjoyment.

Will you reveal to us an unpublished trick?

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

Tell us a quick recipe that makes miracles,surprises our guests and saves us romthe terriying question Gosh, what shall Icook?

Pasta!!! seasoned in many dierent ways(garlic, oil, chilli pepper and gorgonzolacheese? Garlic and two bay leaves?Cheese and butter?) Or an omelette, withany kind o vegetable, antastic!



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Your ood comedy is in part real lie. Is

it like you want to have your personalkitchen in a home?

I do my TV shows in my kitchen, withmy daughter, my riends....O course onTV we chat all the time, we talk abouteverything. In real lie sometimes westay silent.

Do you think your children will ollowyour ootsteps in the strict senseo the perception o ood, not justas nourishment or the body, butrepresentative o much more in humanrelationships?

My children give me much satisactionin this case. They are demanding but

they also are very well organised.Certainly i the Mum does things orthem , its much better. I also believethat anyone who respects ood has

also respect or himsel and thus or

others. Love calls and brings love.

Your sympathy is tangible andpalpable through your broadcasts andpublications. In my opinion, you havean important role in acilitating thecommunication about what the ood isor you. Its impossible not to listen to youwhen you talk in so compelling a ashion

about even a simple dish or an anecdote.From whom have you inherited yourpositivity and are your children like you?

I would say that in Tuscany we are all likethis....but maybe its not true.My amily has always had, despite theups and downs, a positive approachtowards lie, Give us this day our daily

bread and the pride o their work.

A question that has nothing to do withood, but aects many mothers is, how

n. 6 August 2012 - OpenKitchen 25


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did you live through your childrensadolescence and how did you relate to

them with the many challenges theyposed during this delicate phase o theirlie?

Ive tried to steer to starboard, and I saidmany no even i it cost me a lotWhat is the essential ingredient or you,without which you wouldnt even enter

the kitchen?

The olive oil, the good one, the bestquality. In Italy you fnd it everywhere!Its true, it costs more, but its worth it.Its better than a medicine. Perhaps theaverage consumer does not have a senseo how much work and eort is behind agood quality ood product.

What are you next projects, i you dontmind talking about them?

First o all, I would like a good start onmy cooking school. At the moment Imconcentrating only on this! Oh, and fnallyI want to read once and or all Proustsmasterpiece Recherch in which every

reader can fnd himsel.

Thank you Luisanna and good luck withall your projects.

Biographical notes: The beloved face inthe kitchen on TV, Luisanna Messeri is

a cook, author and performer of the cultfavourite, The Cooks Club, a food comedysuccess on SKY satellite channel thatAlice TV has made known to the generalpublic. Currently she is also broadcastingon the Arturo digital channel, and sheis also on the TV program Bischeri ebisherate, where with the quality foodguru Beppe Bigazzi, she explores the

great Italian products with which sheprepares delicious and original recipes.She has also recorded for the Italian TV,Capriccio Italiano, (Italian whim), aneasygoing and never nostalgic journeythrough the kitchens of restaurants andhomes of Italians abroad, commentingwith irony and with the participation ofexceptional immigrants. With Sitcom

Editore she has published three booksof recipes with great success. And shehas, a monthly column in the magazineAlice cucina about menus for lunch anddinner parties. Her work, carried out withpassion and enthusiasm, has receivednumerous prestigious awards in Italyand abroad. She collaborates with CasaArtusi and she is currently a member of

the Italian Academy of Cuisine. For her,the great cuisine is not for the rich or thesimple: it is for the good. The retrievaland promotion of our homemade cuisine,made with common sense, good taste,and enjoyment, is her mission.

....and of course we will follow her onArturo TV!




Squeeze the lemon juice to season up yourmeals or drinks or cocktails.benefits:1.Convert the fruit in the more refreshing contai-ner. In only one tool, prevents the loss of vitaminsand oxidation of the juice. 2. It s the perfect touchfor any occasion! 3. Two sizes to make the most ofevery fruit: a longer unit for large lemons, orangesor grapefruit, and a shorter one for smaller fruitssuch as lime and mandarins. 4. Ease of use: thescrew-shaped design allows easy insertion into thefruit, the ring provides a better grip and the filterallows to collect only the juice of the fruit. Thebase is useful to support the fruit. 5. Dishwashersafe. ABS 100% platinum silicon and can withstandup to -70C and 220C, respectively. 6. Remo-vable: can be easily disassembled into 3 parts foreasy cleaning. 7 . So pretty that can be used inthe table. Let your guests to season their food ortheir drinks.

Spray

CitruS



DecorMagicGive a magic touch to your creations!Magic Decor is the incredible news from Pavoni whichallows to realise amazing decorations to give a touchof originality to your cakes. Our technicians havecreated this powder mix to use with the silicon matsMagic Decor that allows a very flexible and subtledecoration of great effect! How to use: Put in a foodprocessor the Magic Decor powder with warm waterand spin at medium speed for 2 minutes. Youll geta creamy mixture; with the help of a scraper place aquantity of product on the Magic Decor pad. Let theproduct dry until the ideal consistency; starting fromthe corners pad remove the obtained decoration; turnover the pad on the work surface and remove gentlythe decoration with the help of a scraper.This is not magic. Magic Decor allows you to createdecorations such as delicate laces that up to now only

professionals could create. With MAGIC DECOR andMAGIC DECOR MIX by Pavoni you can achieve unpre-cedented results.How to use it:For 100g of prepared Decor Magic you need to use83g of water. With a package you can prepare 17Magic Decor mats. These mats should be used onlywith the Magic decor mix.Put in a food processor the Magic Decor powderwith warm water and spin at medium speed for 2minutes. Youll get a creamy mixture; with the helpof a scraper place a quantity of product on the Ma-gic Decor pad. Let the product dry until the idealconsistency; starting from the corners pad remo-ve the obtained decoration; turn over the pad onthe work surface and remove gently the decorationwith the help of a scraper.


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Edited by Claudia Annie Carone

Once upon a time

Cookie ice cream

sandwichjust likethe olddays



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I just arrived and I ran towards thehuge reezer in the basement. Ijumped several times, trying to touchthe handle, until my grandmothercame, she opened the reezer doorand quickly she used to hand to mea cookie ice cream. A tasty summersnack that all kids in the past wouldwant as an aternoon snack.

Cookie vanilla ice cream sandwich

Difficulty: easy

Preparation time: 30 inutes

Cooking time: 20 minutes

Rest time: 2 hours

Ingredients:

250g butter

200g icing sugar

125g eggs

500g f lour

25g eggs yoke

7g baking powder30g cocoa powder

chocolate chips

Filling

Custard cream:

500g milk

2 egg yokes

100g f lour180g sugar

1 vanilla pod

Italian meringue:

110g eggs white

35g sugar

50g water185g sugar

200g whipped cream




Method:With an electric whisker or oodprocessor cream the butter with theicing sugar. On a separate bowl whiskthe eggs and egg yolks then addthem to the butter a little at a time.Add the sieved lour, baking powderand chocolate chips and mix untilall ingredients are well combined.

Wrap in cling ilm and reeze or 1hour. Ater this rest time, roll out thedough to a 3mm thickness, prick thesurace and cut out into disks.Place disks into a lined baking trayand bake in a pre-heated oven at250C or 5 minutes.In the meantime prepare the custardcream: Heat up the milk (60C).

Beat the egg yolks with the sugar,add the lour and mix well. Pourmixture into the warm milk and stircontinuously until two minutes aterboiling time. Remove rom heat andtranser cream into a bowl. Allow tocool down or 10 minutes at room

temperature, then chill or 1 hour.To prepare the Italian meringue startbeating the egg whites with the 35go sugar.Then in a small pan combine thewater and sugar over a low heat.Increase the heat and boil to sot-ball stage (121C). With the mixerstill running pour the sugar syrup in

a thin stream into egg whites. Beatuntil egg whites are sti and the bowlhas cool down.Whip the cold creaminto a very cold bowl.Chill the custard cream, italianmeringue and whipped cream orabout 1 hour, then mix them togetherwith some vanilla essence. Spreadmixture into an high and large trayand chill or two hours.With the cookie cutter, previouslyused, cut the ice cream into disks.Place one vanilla ice cream disk ontobottom o one cookie and top it withanother. Freeze ice cream sandwichesor 30 minutes and serve.


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Edited by Patrizia De Angelis

Childrenssnack

Here we are at the hottest time o the year in which the appetite tends todecrease at times. Children usually are more eected and we need to instigatethem to eat almost at every meal. The aternoon snack is ortunately the onethat suers less because is always very popular amongst kids! The trick is to

bring to the table dierent ood every day and especially more delicious thanusual! Here then is the tasty and sot brioche flled with a delicious chocolateice cream... And I dey anyone to fnd a child who does not like a snack likethat!

hildren summer!rolls with chocolate ice cream

DELICIOUS BriocheC



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Method:

Place our, powder milk, sugar,yeast and salt into a ood processorbowl. Lightly beat the egg and keepone tablespoon aside or later.Add the water and the egg to the otheringredients and mix over low speeduntil the dough is smooth and sot.Add the vanilla and orange avoursand also the butter a bit at a timeand knead or a urther 5 minutes

over high speed. Place dough into abowl and cover with cling flm. Allowto rise until doubled in size. Transerdough to a lightly oured surace andbreak o small pieces about 50/60geach.Place the dough balls on a linedbaking sheet and let rise or 1 hour.Brush each roll with one tablespoono the previously beaten egg and the

milk.Preheat the oven at 200C. Bakebrioche rolls about 15 minutes oruntil golden brown. Allow to cooldown then dust with icing sugar.

Difficulty:medium

Preparation time: 30 minutesRest time: 2 hoursBaking time: 15 minutesServes: 10

Ingredients:250g Canadian f lour20g powder milk50g softened butter

40g sugar

1/2 teaspoon salt1 large egg90ml lukewarm water1/2 sachet active dry yeast1 teaspoon vanilla essence

4 drops orange essence1 tablespoon milkIcing sugar

La BriocheBrioche



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Method:Melt the chocolate in a bowl overa saucepan o simmering water.Remove rom heat and set aside.Beat egg with the sugar and add tothe melted chocolate.Rerigerate or a couple o hoursand then add the cold cream. Pourchilled mixture into an ice creammaker and reeze according to

manuacturers instructions.Cut the brioche rolls in hal andfll them with the chocolate icecream!Serve immediately and bonappetite!

Difficulty:mediumPreparation time: 20 minutes

Rest 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 alcioccolatochocolate ice cream



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Edited by Luca Pistininzi

The chefcorner

We inaugurate this new corner with a recipe by che Luca Pistininzi, who willaccompany us with his sympathy and proession standing, in the discoveryo dishes o excellence explained so that we can prepare them even in our

kitchens, and impress those we love. Heres how he tells us about his dishwith a particular attention to the cooking o the eggs.

Method:Boil the asparagus in gently boiling water then gently toss them ina pan with a drizzle o extra virgin olive oil. Prepare a tomato, oil andpaprika coulis, by blending the ingredient. Pass it trough a colander.Spoon tomato coulis into the centre o the plate. In the spoon we havethe pecorino cheese cream: Bring double cream and milk to the boil,add grated pecorino cheese and stir until melted. You should have the3 ingredients in the same quantity. Add one tablespoon o cornstarch,one tablespoon o water and a knob o butter to the cream. Stir gently.Cook the egg yolk in the oven at 30/40C or 3 hours and dish up behindthe asparagus with some aromatic herbs.The black true is on top anegg white medal cooked in a non stick pan. Garnish with some tomatoesconft ( tomatoes are sprinkled with sugar, salt, pepper and oil and bakedin the oven at 80C or 2 hours).

Bismarckasparagus



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Edited by di Sanjeeta Kk

Method:Dry roast the nuts o your choice ora ew minutes and crush lightly toget a coarse powder. Break all thebiscuits into small pieces.Heat butteror vegetable oil (odourless) in a panand add cocoa in it. Mix the syrupwell, take pan o the ame and pourhoney in the cocoa syrup. Pour cocoa

syrup in the crushed nuts and biscuitsmixture and mix it well. Add waterlittle by little to make hard dough.Grease a small bread baking tin andplace a parchment paper in it leavingenough o paper outside the tin. Placethe cookie dough in the baking tin andpat with your hands or back o a ladlelightly to fll the tin. Rerigerate thebaking tray or 3-4 hours.Take out thecookie cake by pulling the sides o theparchment paper and slice it into thinslices using a sharp knie.

Difficulty: easyPreparation time: 20 minutes

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


No-bakeNutty

cookie cake


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Food industry

Ice cream is a pleasure that cant be ignored. Embellished by ever new tastes,ranging rom ruits, to creams, to preparations that call up the most commonsnacks, ice cream has become a symbol o summer. Originally, ice cream wascertainly not what we know today. In ancient times, ruit, milk and honey were

probably rerigerated to make nutritious ood.Formerly in the Netherlands, theseingredients were hidden in the snow, along with pieces o deer meat and dried ruits.In this way, people could preserve their lives. Aterwards more advanced peoplesknew, through arming, what iced milk was, a common ood in winter. When theArabs occupied Sicily (in the ninth century), they ound ice-houses, artifcial cavesused to preserve snow. These caves were used or centuries and representeda good solution or the taste in cold products, as well as or ood preservation.Thanks to sugar cane, which the Arabs ound in Sicily, it was then possible tocreate the frst sorbets. Successively, in the Middle Ages, people discovered howto reeze ruit juice, putting it in receptacles encircled with ice, a technique which

is used in dierent regions in Italy. According to some reports, it was FrancescoProcopio dei Coltelli, a Sicilian che, who in 1686 prepared the frst ice cream in themanner that we know today. According to others, a certain Ruggeri o Florence,who became amous even in Paris, made a preparation o cream, eggnog and ruit.The best quality ice cream is defnitely home-made, ree rom preservatives andcolourings, characterised by resh ingredients and lower amounts o at and air. Init, the element present in highest proportion is milk, ollowed by sugar and cream.Ice cream varieties include milk ice cream, ruit ice cream, sorbet, part-rozen,sorbet and ice lolly.Among the best ice cream parlours in Italy? Palazzo del reddo di Fassi In Rome,

Gelateria Sartori in Milan, Cremeria Gabriele in Naples, Gelateria Vivoli inFlorence, Gelateria Alberto Marchetti in Turin, Gelateria da Ugo in Bologna, GelateriaNatale in Lecce, Bar de Luca in Briga Marina (Messina), Bar Alba in Palermo, BarRoma in Sciacca (Agrigento)

Ice cream:all the curiosityand the best places

to taste it in Italy



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Edited by Cinzia Donadini

Method:Place the yogurt through a ine sieveto separate the yogurt rom theserum. Allow to rest in the ridge ora ew hours, better overnight. Theresult should be a sot cream o about330g. Put the star anise into the milkand leave in inusion overnight.

Drain the milk and heat it up on themicrowave or a ew seconds. Dissolvethe saron into the warm milk. In abowl mix the yogurt cream with thecondensed milk and the aromaticmilk. Mix well with a spoon until youhave a smooth and thick cream.Pour cream into small cups.I youwant to serve them as shown in the

picture, simply reeze the cups ora ew hours. Remove rom the cupsusing a knie with a lat blade.Decorate with grounded pistachios orsaron and a ew caramel drops.

Diff iculty: easyPreparation time: 30 minutes

Rest time: 1 nightServes: 8

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

pistachiosCaramel drops

orientaleorientalShrikhand

kulfi




Edited by Fabio Curino

Method:

In a saucepan mix the water, icingsugar and cinnamon. Bring it to theboil, then add the coe and allow tocool. Freeze the mixture and, breakit up and stir it every 1 hour or so.Spoon the granita into glasses andserve.

Difficulty:easyPreparation time: 20 minutes

Rest time:4 hoursServes:6

Ingredients:1.2l water50g icing sugar5g grounded cinnamon150cl coffee

GranitaCoffee andcinnamon

GranitaCoffee andcinnamon



Edited by di Fabio Curino

Method:Chop the ruit.Add the icing sugar, lemon juice andblend.

Chill or 30 minutes and serve.

Difficulty: easyPreparation time: 5 minutes

Ingredients:250g seasonal fruit30g icing sugar

10g lemon juices

Coulisdi frutta

Fruitcoulis


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Edited by Fabio Curino

Method:Dice the melon, add the water, icingsugar and lemon juice and blendtogether until you have a smoothmixture.Add the raspberries and blend ortwo seconds. Pour mixture into an icecream maker.I you dont have an ice cream makertranser mixture into an air-tightcontainer and reeze it or 30 minutes.Mix the sorbet every 30 minutes untilyou have obtained the right consistency.

Difficulty:easy

Preparation time:20 minutesServes: 6/8

Ingredients120g raspberries150g icing sugar20g lemon juice600g melon200g water

Sorbettomelone

e LAMPONI

Melonand

raspberriessorbet




Edited by Mariaelena Gorini

Method:

Preheat the oven at 170C.Cream the sotened butterwith the icing sugar with anelectric whisker. Add the eggs,egg yoke, honey, salt and thelemon and vanilla essence andmix with electric whisker.Mix quickly adding the lour abit at a time.Spoon the doughinto a piping bag with a large

nozzle and ill up pastry casesto make biscuits.Bake or approximately 12minutes.

Method for lemon cream:Place the double cream, sugarand corn starch in a pot and

bring to a 95C temperature.Soten the gelatine sheets intothe water, then dissolve it intothe double cream.Transer the custard cream,the sot butter, lemon juice andessence into a bowl. With anelectric whisker running overlow speed add the double creammixture in a thin stream. You

should have a smooth and semi-liquid mixture. Pour mixture intothe same pastry cases where youcooked the pastry earlier. Freezeor two hours or until completelyrozen.Sandwich together thebiscuits with the lemon creamand decorate with some whippedcream and a strawberry.Allow to derost in the ridge or

1 hour.

Difficulty: medium

Preparation time:1h 30 minutesRest time: 3 hoursBaking time: 15 minutesServes: 6

Ingredients:Shortcrust pastry:300g plain flour210 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 essence

6g gelatine sheets32g cold water

PassioneLemonal limonepassion


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Edited by Valentina Serenth

Method:In a large pot melt the sugar with atablespoon o water until the sugaris caramelised. It will take about

10/15 minutes: At the irst the sugaris melted, then it caramelises andit starts to become caramel.Remove pot rom the heat and addthe double cream and salt.Mix well and i necessary turn theheat on or a minute or two.Add the cold milk and the 4 eggwhites. Turn the heat on and bring

mixture to a 65C temperature.Allow to cool at room temperaturethen chill it overnight.Add the carob lour and transermixture into an ice cream maker andollow manuacturers instructions.To prepare the praline put in a largepot the walnuts, the sugar, a pincho salt and a tablespoon o water.Proceed as or the caramel.When the walnuts are caramelisedtranser them to a oven parchmentsheet and allow to cool down.

Difficulty: easyPreparation time: 30 minutesRest time: 1 night

Ingredients for 1kg of ice cream500g full fat milk300g double cream200g brown sugar4 egg whites5g carob flour1 teaspoon saltPraline:200g walnuts

200g brown sugar

Carameland walnuts

praline ice cream



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Edited by Laura Cuccato

Method:Blend the resh ruit with the agavesyrup. Then add the ice cubes to theood processor bowl and blend at highspeed until you have a smooth anduy cream.Serve immediately.

Difficulty: easyPreparation Time: 15 minutesServes 6

Ingredients:300g ripe peaches50g agave syrup800g ice cubes

Sorbettoalla pescaQuickpeach sorbet



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Edited by Nik Sharma

Method:Heat a pan on a medium ame andgently toast the cumin, coriander seedsand pepper till they get light brown andimmediately transer to a cool suraceto prevent them rom burning. To makethe chaat spice, in a coee grinder orblender, grind the cumin seeds, cloves,cardamom, nutmeg, ginger powder,coriander, pepper, salt and chilies tillyou get a fne smooth powder. Storein an air-tight container where it willstay good or a ew months. Prepare a

syrup by boiling the water and sugartogether till completely dissolved andtake o the gas and let it cool to roomtemperature. Peel, core and de-seedthe pears and nectarines and then chopthe ruit into large chunks. Put the ruitinto a ood processor along with thelemon and ginger juice and attach thelid. Begin to pour the sugar syrup into

the ood processor while pulsing theruit pulp and juices to a smooth puree.Transer the ruit mixture to a reezingpan or bowl (that is reezer proo) andstir in one teaspoon o the ground chaatspice mixture. Freeze overnight oror at least 6-8 hours. Beore serving,scrape the granita out with a metalspoon/ork into pre-chilled drinking

glasses and garnish with resh mint.

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

Note: The sugar you need is quoted forconvenience under each ingredient

Ingredients:1 medium sized ripe pear4 nectarines1 tablespoon fresh ginger root juiceJuice of one fresh lemon

10g sugar470g waterFresh mint leaves to garnish

Chaat spice mix1 teaspoon cumin seeds1/2 teaspoon ground black salt3 cloves1/2 teaspoon freshly ground nutmeg

1/2 teaspoon green cardamom seeds1/2 teaspoon dried ginger powder1/2 teaspoon coriander/cilantro seeds1/2 teaspoon black pepper1/2 teaspoon powdered Kashmiri chilies

Sorbettoalla pescaBombay

Granita





Method:With an hand whisker mix the ricottacheese with its 50g o sugar. Soten

2 gelatine sheets in cold water, thenmelt them over a low heat with ateaspoon o vanilla extract and add itto the ricotta. Mix the yogurt with 50go sugar and combine it with the ricottacheese. Spoon mixture into smallsilicon based hal-sphere and reezeor 30 minutes. Soten the remaining3 gelatine sheets in cold water them

melt them over a low heat. Dissolve 2tablespoons o sugar in the citrus juiceand add the melted gelatine. Mix welland pour over the rozen ricotta cheesemixture and reeze or another hour.Caramelise the orange zest with sugarand water. You can also store them ina jar and use or other preparations.Cook the raspberries or 3-4 minutes

with 2 tablespoons o sugar and passhrough a fne sieve. Transer thezuccotti in serving plates, pour over theraspberries coulis and decorate withthe caramelised zest and almonds.Wait 5 minutes beore serving.

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


Ingredients:250g yogurt50g sugar250g ricotta cheese50g sugar250g filtered juice of lemon and orange2 tablespoons sugar

5 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 coulisand caramelised zest



Edited by Laura CuccatoPhoto by Michele Maino

Method:Remove the bananas rom the reezerand start preparing the ice cream.Pell the lemons removing only theyellow part and leaving the white one.

Cut the lemon into 4 and remove theseeds.Blend the lemons with the datesthen sieve the cream i necessary.Continue blending adding the rozenbanana slices one at a time. Themixture will get sot and creamy likean ice cream.Serve immediately or keep in thereezer until ready to be served.

By defnition summer is the seasono ice cream. Whether packaged orhomemade, ice cream is usually madewith traditional ingredients such assugar, milk and eggs. But, how canraw ood enthusiasts and vegans, whodo not use such ingredients, enjoy icecream?Raw ice cream is the answer:its simple and only takes a ew quicktricks to make it. It is prepared with arozen ruit base. Choose ripe ruit andcut it into 1-2 cm pieces, which are then

stored in the reezer or a minimum o 4hours. I you have a blast chiller, you geta perect result in less time. The ruitsthat give the best creamy base includemango, avocado and banana; in act,banana, which must be mature with ayellow peel and not many brown spots,is the base or many ice creams. Abanana that is not ripe has a less sweettaste and could aect the fnal avouro the ice cream.I made with matureruit, raw ood ice cream should not besweetened, but i you need to sweetenit use pitted dates or agave syrup.Choose your avourite ruit: summerstrawberries, raspberries, apricots,peaches, as well as lemon juice orraw cocoa or a heavenly chocolate icecream.

Diff iculty: easyPreparation time: 10 minutesRest time:4 hoursServes:4

Ingredients4 ripe bananas sliced and frozen2 lemons4 pitted dates

SorbettoRaw foodIce cream


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Health

Our diet is the most important actor when caring or our health, and thechoice o oods has a positive or negative eect on this.In summer, respirationand perspiration increases. In order to keep a balance o water and saltsin our body, we must supplement with oods that are high in vitamins andminerals. The ood pyramid or this season gives drinks top priority (water,ruit juices multivitamins, milk shakes).It is important to remember todrink 2 litres o water a day, especially or children and the elderly. Theyhave more sensitive systems, and need to stay hydrated.Foods that containwater, such as ruit and vegetables, are preerable, and you should choosedierent colours because each colour has dierent active ingredients andcan help complete the intake o nutrients. Pasta, bread and cereals must

also be considered since they are flling, nutritious and easily digestible.Start with a single serving o rice or pasta salad, add white meat and fsh.Fruit is preerable in between meals and processed oods high in at anddifcult to digest should be avoided.We must pay special attention to thetemperature o the ood and beverages and not eat or drink them when theyare too cold. Its important that the body maintains a constant temperature,without thermal shock.And o course, in warm weather, beware o bacteria,which are enemies to our health. Always be careul when preserving the oodyou eat.It is recommended that you skip the great outdoors during hottest

hours o the day, to ward o heat stroke.Finally, do you want to indulgein a sweet? A nice ruit ice cream is the most recommended: delicious,rereshing, flling and low in calories.

Its hot!What to do?The perfect diet

for the warm season!



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Edited by Alessandra Scollo

Italian taste

Italiansnack!


Method:First phase: Heat up or a ewseconds a bit o milk. It has tobe lukewarm so no to kill theyeast. Dissolve the yeast inthe milk with the ingertips.Inthe worktop make a well withthe sieved lour, in the middleplace the sugar, salt and the

milk and yeast mixture. Addthe remaining milk a bit at atime as needed. Knead thedough until smooth, sot anddoesnt stick anymore on youringers or worktop. At this pointadd the sotened butter a bit ata time until the dough is sotand elastic. Incorporate the

sprig o rosemary.I you areusing a mixer to knead simplyput all the ingredients in thebowl, just adding the milk abit at a time. Knead over a lowspeed with the lat beater untilsmooth and sot. Change to thedough hook and add the buttera bit at a time until it is all

absorbed and the dough is sotand elastic. Add the rosemaryand mix until is distributedevenly.

Diff iculty: mediumPreparation time: 25 minutesRest time: 3 hoursBaking time: 30 minutes

Ingredients:500g f lour60g butter12g fresh yeast

2 teaspoons sugar250ml milk10g salA sprig of rosemary5 sun-dried tomatoes1 jar of Taggiasche olives



Second phase: Form a ballwith the dough and transer itinto a well greased bowl. Allowto rise until doubled in size. Inthe meantime chop inely thesun-dried tomatoes and the

olives in separate bowls.Third phase: Divide the raiseddough into two equal parts. Patout lat each part to spread itout. Sprinkle one dough withthe sun-dried tomatoes andthe other one with the olives.Roll out the rectangles.Forthe Sun-dried tomatoes loa:

Fold the cylinder by stretchingthe irst side and olding itonto the middle o the dough.Repeat this or the oppositeside. Transer dough into a



well greased and loured loabread tin. For the Savoury rosecakes with olives: Ater youhave ormed the cylinder, sliceit into 8 disks and distributethem into a greased loa bread

tin. Brush the top o the twoloaves with a drizzle o oliveoil, cover with cling ilm andallow to rise until doubled inbulk.

Forth phase: Bake in apreheated oven at 200C or 30minutes or until golden brown.

The bread will be sot and youcan serve it with some curedham or salami and make greatsandwiches with the illing youpreer.


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Edited by Carolina NovelloPhotos by Steano Mascherpa

12A Studio

Bluelike the sea

We tend to spend our summerdays outdoors: diving andswimming on the beach, or hikingin the mountains, walking on thehills among the vineyards andwhy not also in the city visitingmuseums. The time devoted to

cooking is thereore inevitablyreduced and we preer resh andlight meals.The recipes below arethe result o the summer spentin the seaside.Tropical FruitSalad and Shrimp designed or arereshing lunch ater a morningspent sun bedding on the beach.Salmon carpaccio marinatedwith citrus or a resh aperiti onthe house terrace accompaniedby a scoop o raspberry ice creamand good music.

At the seaA SummerAt the seaA Summer



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salad and shrimpsMethod:Peel and devein the shrimps. Keepthem in the ridge until cookingtime. Wash the ruit and proceedwith the preparation o the salad.From a watermelon slice cut some

cubes. Slice inely the peach andpineapple.Dice the mango. With a sharpknie remove a thin slice rom thebottom o the melon. Scoop leshrom inside the melon and removethe seeds. keep melon lesh aside.Cook the shrimps in a non stickpan with a drizzle o olive oil and a

splash o white wine. Season withsalt and some lime zest. Allow tocool at room temperature. Transerruit and shrimps to melon bowl.Serve on a bed o ice to keep ruitresh.


Ingredients:1 French melon Charentais1/4 of a pineapple

1 nectarineA few watermelon cubes1 mango300g fresh shrimpsExtra virgin olive oilDry white wineCoarse saltLime

Tropical fruit



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Method:Prepare the dressing:

Squeeze thejuice o the lime, lemon and graperuit.Filter the juices to eliminate the seeds.Add to the citrus juice a ew tablespoonso extra virgin olive oil and mix well witha ork. Place the thin salmon slices on alarge serving plate, season with brownsugar, the pink salt and the dressing.Cover with cling flm and allow to rest

in the ridge or 30 minutes.Wash well the raspberries and blendthem with the lemon juice. Transer theraspberries in a bowl, add the icing sugar,the glucose, double cream and the eggwhite. Mix well all the ingredients with awhisker and transer into an ice creammaker. Freeze or 25/30 depending inmanuactures instructions. Serve the

salmon carpaccio with a scoop o icecream, a raspberry and a dust o limezest.

Diff iculty: easy

Preparation time: 1 hourServes:4

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

Coarse pink salt

Ingredients Raspberries ice cream500g raspberries100g icing sugarThe juice of 1/2 lemon1 egg white100ml double cream1 teaspoon glucose

Salmonand raspberry ice creamcarpaccio



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Edited by Monica ZacchiaFriedcourgette flowersDiff iculty: easy

Cooking time: 10 minutesPreparation time: 10 minutes

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


Method:Wash very well the courgette owersand slice thinly the courgettes.In a deepmixing bowl combine the sparklingwater very cold with our until thebatter is in the consistency o heavy

cream. Dip the courgette owers andthe courgettes to coat completely.Fry the owers and courgette in hot oil(160C) until crisp and golden brown.Drain the ries owers on paper towels.I you have extra batter you can ry itand have delicious ritters.



snacks


Delicious snackswith thecardamombread

Diff iculy: easyCooking time:10 minutesPreparation time:10 minutes

Ingredients:Ricotta cheeseCocktail sauceChive

MintSliced pancettaSalamTaleggio cheese

Method:In a bowl mix the ricotta cheese withthe chive.Spread the mixture into someslices o bread, top with a salami sliceblocked with a toothpick and decoratewith more chive. On the remainingbread spread the taleggio cheese, topwith the pancetta and decorate withchive and mint. Store in the ridge untilserving time.


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Cheers

Edited by Federica Christine Marzoli


ChesOur sommelier suggestsOur sommelier Federica Christine Marzoli suggests

or our delicious snacks with cardamom bread:

CARDITO- Malvasia Puntinataby Donato Giangirolami.

Organic IGT white wine from 2011.The pleasant climate ull o warm sun, rereshing rain and a providential and pleasanttemperature range, makes the territory o the Pontine Marshes, where there is this organicarm, an ideal place or these grapes. For a rich and excellent harvest, more valuablegrapes are picked by hand to preserve their aroma and their organoleptic characteristics.The variety o Malvasia in Lazio came rom the Island o Candia, once spread in the areasclose to the city o Rome (Velletri, Frascati, Lanuvini Hills, Cerveteri, Pontine Marshes) .This was named Malvasia Puntinata because all the berries are characterised by a smalldot ( puntino in Italian). This wine is pleasant, eclectic, and suitable at any time o themeal. It goes well with the simple but tasty range o delicious avours o these snacks.

The typical aroma o Malvasia, semi-sweet, is still at the base o the bouquet: hints osummer owers bringing memories o blooms and a resh grassy, tomato lea, and nettle.Graperuit and white peach are the best ruity aromas. The balance between avour andacidity makes it very pleasant to the palate and a perect match or the avour o snackssuch as salami and the creaminess o ricotta cheese. The tantalising avour also lingersin the mouth and leaves a nice reshness on the palate.

Alcohol: 13.5%Grapes: Organic malvasia puntina and falanghina

Average price:

8


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By the seaside!Delicious snacks tobring to the beachBy the seaside!Delicious snacks tobring to the beach



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Edited by Valentina Serenth

Method:Blend the legumes with the salt, garlic

and spices.Add a ew tablespoons o bread crumbsuntil you have a workable mixture. Withwet hands orm the hamburgers. Coatthem with bread crumbs.Cook hamburgers in a rying pan witha drizzle o olive oil a ew minutes perside.To prepare the sauce simply blend the

nuts with the parmesan cheese, garlicand oil until you have a smooth cream.Toast the bread slices and prepare thesandwiches.

Diff iculty: easyPreparation time: 20 minutesCooking time: 5 minutiServes:4Ingredients:

8 loaf bread slices250g cooked legumes ( I used cannellinibeans and chickpeas)A few tablespoons of bread crumbsSaltPepperTurmericPaprikaHalf garlic cloveCashew nut sauce:50g toasted cashew nuts2 tablespoons grated parmesan cheeseHalf garlic cloveExtra virgin olive oil

Legumessandwich

with cashewnuts sauce




Edited by Siti Delima

Method:Spread the chocolate spreads onto thebread.Place the banana slice in betweenthe layered bread. Heat non-stick panwith little butter.Place the bread and

press lightly while toasting the bread.Approximately 10 seconds, turn the otherside. Toast or another 10 seconds.Cutinto hal and its 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& banana

Sandwich



Edited by Alessandra Scollo

Method:Toast the bread slices on bothsides.In the meantime slicethe mozzarella cheese andtomatoes, wash the rocketand prepare the remainingingredients. Fill the sundried tomatoes bread with thebresaola, parmesan shavings

and rocket. Season with extravirgin olive oi l, salt and pe pper.Fill the rose cake slices witha slice o tomato, a slice obualo mozzarella, a basil leaand season with oil , salt andpepper.

Diff iculty: easyPreparation time: 10 minutesCooking time: 10 minutes

Ingredients:8 slices of sun-dried tomatoes bread(pag.62)8 slices savoury rose cake4 slices buffalo mozzarella

4 slices of a large tomatoRocket salad4 slices of bresaolaParmesan shavingsExtra virgin olive oilsalt and pepper

stylesandwiches

Italian


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Edited by Giovanna Hoang

Method:n a bowl place the carrots with thesalt and leave them or 5 minutes.Wash and drain the carrots andtranser them into a sealablecontainer or jar.Prepare the sauce: Heat upthe water with the sugar, whendissolved add the rice vinegar andmix. Add sugar or vinegar to yourtaste.Pour marinade over the carrotsand allow to rest in the ridge or

1 hour and 30 minutes.In a blender mix all the ingredientsor the meat marinade adding theoil a bit at a time until you havea smooth paste.Season evenly thepork with the marinade and allowto rest in the ridge or 1 hour and30 minutes. In the meantime washthe other vegetables and slicethe cucumber. Cook the meat in

a grilling pan about 1 minute perside.Open the baguettes and preparethe Bahn: Place the salad irst,then the cucumber slices, thepork, the pickled carrots and thecoriander. Finish with a drizzle otabasco sauce.

Diff iculty: easyPreparation time: 15 minutesRest time: 1 hour 30 minutes

Cooking time: 5 minutesServes: 4Ingredients2 baguettes250g thin pork fillets1 cucumber1 sprig of coriander1 head of lettuce

Tabasco 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 sugar

140g water

Banh MiVietnamese sandwich

with lemon grass pork




Edited by Verdiana Calamia

Method:In a small saucepan heat up the milkwith the butter. Tip in the yeast witha pinch o sugar and pour over a bito the warm milk. Cover with a toweland leave or 10 minutes.Sieve 100g o our, make a well andin the centre put 1 tablespoon and anhal o sugar, a pinch o salt and theactivated yeast. Stir with a ork andkeep adding the remaining our andwarm milk. MIx well then knead orat least 10 minutes. Shape into a balland put in a greased bowl. Cover witha cloth and leave in a warm placeuntil doubled in size, about 1 hour.Ater this time knead briey andshape again into a ball. Cover andleave to rest or 15 minutes. Do notjump this step, the bagels will be sotand moist.Divide

the dough into 4 pieces, shapeeach piece into a ball and with yourfngers orm the hole.Cover bagels and leave to rest or 15minutes.In the meantime bring some

water to the boil tip in a pinch o saltand the remaining sugar (2 tablespoonand an hal). Slip the bagels into thewater and cook or about 3 minutes,turning them over in the water. Beorebaking them drain away any excesswater. Place bagels on a baking traylined with parchment, brush the topwith the beaten egg yolk and sprinkleover your choice o seeds. Bake in theoven at 180C or 20/25 minutes.Cover with a cloth until the morningater. Slice the aubergines and topthem with salt. Leave to drain in acolander or at least 20 minutes.Doing this you will remove the bitterpart rom the aubergines. Washquickly to remove the salt in excessand drain.Grill the aubergines then transerthem into a bowl with olive oil andchopped parsley. Fill the bagelswith the aubergines, crumbled etacheese and chopped hazelnuts.Finish with a teaspoon o chestnuthoney.

Difficulty: MediumPreparation time: 2 hoursRest 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


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Edited by Antonella Marconi

Method:Slice hal o the aubergine into thinslices. Sprinkle them with salt and allowto drain in a colander or 30 minutes.Wash and drain. Grill the aubergineslices. Cook the other hal over a lowheat in a pan with a drizzle o olive oil.When sot, crush it with a ork.Cut in hal the cherry tomatoes and cookthem or a ew minutes with a drizzle oolive oil. Add one tablespoon o sugarand caramelise them.Slice fnely theonion and cook over a low heat with adrizzle o olive oil. Add a tablespoon osugar and caramelise. Remove the ends

o sugar peas and cook them with adrizzle o olive oil.Wash and drain the fg and apricot.Crush them with a ork. Mix the apricotwith a tablespoon o honey and toastedalmonds.Pit the cherries and crushthem with a ork. Now assemble thesandwiches with the slice o parma ham,the crushed fg and the caramelisedonion.

With the crushed aubergine and thesweet peas. With the fg, apricot withalmonds and honey and the cherries.

Diff iculty: easyPreparation time: 1hCooking time: 30 minutes

Ingredients:

16 bread slices1 slice of Parma ham1/2 onion1 mackerel fillet5 cherry tomatoes1 auberginegreen and white sugar peas1 fig1 apricot5 cherries1 teaspoon honeyToasted almondsExtra virgin olive oil

Mixedsandwiches





Method:Dissolve the yeast in water andsugar. Cover the glass and leaveor 10 minutes. In a bowl mixthe lour with the butter, makea well and place the activatedyeast in the centre.Mix well with a ork. Add theremaining water/milk a bit ata time and salt. Add the oil and

knead until you have a smoothand sot dough. Transer doughin a bowl, cover with cling ilmand allow to rest until doubledin size.Transer dough into a oiledbaking tray and stretch it outwith your hands and inger tips.Leave to rest or 30 minutes.

Beore baking brush with an oiland water mixture.Start preparing the emulsion:In a blender put 2 tablespoonso oil, the whole shrimps andblend them. Season with saltand add the lemon juice. Passthe sauce through a ine sieve.You will have a creamy and

smooth sauce with a good bite.Store in the ridge or maximumthree days.Slice the courgettes and grillthem. Season with salt andoil and sprinkle with choppedparsley.Fill the ocaccia bread with thegrilled courgettes, salad leasand shrimps emulsion.

Diff iculty: easyPreparation Time: 2 hoursRest time:1 hour and 30 minutes rising timeBaking time: 20 minutesServes:4

Ingredients:550g flour80g butter softened

2 tablespoons olive oil5g active yeast350g water/milk10g sal1 teaspoon sugar

Shrimp emulsion:5 very fresh shrimps (you can freezethem 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,

courgettesandsalad



Edited by di Anna Franca LucarelliPhotos by Massimo Vitali

Method:Cut the aubergine into segments,sprinkle with salt and leave todrain in a colander or about 30minutes.Hal the tomatoes and

cook them or a minute with adrizzle o olive oil, 1 teaspoon osugar and a pinch o salt. Keepaside.Cook the aubergines with a drizzleo olive oil.In a tart dish scatterthe tomatoes and the aubergines.Place the pu pastry over thetomatoes and aubergines. Brushthe pastry with a lightly beaten eggand bake at 200C or 15 minutes.Decorate with resh thyme.Serve the tart tatin lukewarm.

Diff iculty: 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:Ill suggest you to prepare thebread the night beore, so it is

ready in the morning!Dissolvethe yeast in water and sugar.Cover the glass and leave or10 minutes. In a bowl mix thelour with the butter, make a



Ingredients:550g f lour (250g whole-wheat + 300gplain 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

apricotandcarrots

well and place the activatedyeast in the centre. Mix wellwith a ork. Add the remainingwater/milk a bit at a time andthe salt. Add the oil and kneaduntil you have a smooth and

sot dough. Transer dough ina bowl, cover with cling ilmand allow to rest until doubledin size. Form the rolls as youlike and allow to rise or aurther 15 minutes. Preheatthe golden brown ( about 20/25minutes). Once ready and stillwarm cover them with a cloth.

The morning ater: Fill therolls with grated carrots, 2 or3 apricots or each sandwich,chopped pistachios, thericotta cheese and a teaspoono honey. The sweetness othe apricot matches perectlywith the carrots, the savourypistachios balance the strongtaste o the ricotta cheese.A delicious sweet and sourlavour! oven at 200C andbake the rolls until



Edited by Cinzia Donadini

Method:n a bowl mix quickly all the

ingredients or the tigelle untilyou obtain an homogeneous anddense mixture. Roll the doughand cut 10 small disks about 5cm in diameter. Form the tigelleand cook them in a non stick pan,without oil, 4 minutes or eachside. Cover the pan when cooking,the heat and steam will help themrising. Theyll be good even theday ater i stored in an airtightcontainer.Prepare the parmesan cream bysimply mixing all the ingredientsin a small bowl. Spread the creamon one tigella, top with the Parmaham 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 hamand parmesan cream



Edited by Antonella Marconi

Method:Wash and drain the tomatoes. Cut athin slice o the top o each tomato.Scoop out and discard pulp.Bring some water to the boil,add salt, then cook the rice or 20minutes. Drain the rice and cool itdown under running water.

Add the curry and season with themix vegetables, some cheese cubesand tuna. Spoon rice into tomatoes

Diff iculty: very easyPreparation time: 30 minutesCooking time: 20 minutes

Ingredients:Cherry tomatoes80g rice1 jar of mix vegetables in olive oil

1 tablespoon of curry powder1 slice of Caciotta cheese1 tuna tin

Cherry tomatoeswith curry rice salad


104/122

a cura di Anna Franca Lucarellifoto di Massimo vitali

Foto presa dal sito www.lenovae.it


105/122



Method:Clean well the salmon, removebones and skin. Cut into chunks.In awok heat up the butter, a drizzle oolive oil and the garlic clove. When

the butter is melted add the salmonand cook. When salmon starts tochange color add the white wine andcranberries.Season with salt and pepper andcook over a low heat or 10 minutes.Cook pasta in salted boiling wateruntil al dente. Drain the pasta,transer it on the wok and toss gently

to coat with sauce.Sprinkle with chopped rocket andserve immediately.

Diff iculty: easyPreparation time: 20 minutesCooking time: 15 minutes

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

Salt and pepper

with salmon and cranberriesPASTA



Method:Finely crush the croutons and mixwith the melted butter. Press mixtureinto cake tin, smoothing the suracewith your hands. Chill or at least 30

minutes.Whisk ricotta cheese until creamy,add the double cream and seasonwith salt and pepper. Chop coarselythe sun dried tomatoes and 5 basilleaves and add them to the ricotta.Spoon mixture into cake tin andchill or at least 1 hour.Garnish withthe remaining basil leaves and the

Parma ham slices.

Diff iculty: 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

Sun-dried tomatoes and basilCHEESECAKE



Method:For the Italian meringue: Startbeating the egg whites with 70g osugar. Then in a small pan combinethe water and 200g o sugar over alow heat. Increase the heat and boilto sot-ball stage. With the mixer

still running pour the sugar syrup ina thin stream into egg whites. Beatuntil egg whites are sti and thebowl has cool down.Prepare the cream: Mix the peachespure with the whipped cream andItalian meringue, fnish with thecrushed amaretti biscuits. Cutsponge cake into 1 cm thick slices,

place it into a tray and pour over thesyrup. Spoon the cream on top osponge cake and reeze or at least3 hours.Ater this time the semireddoshould be set and you can decorateit with the sugar paste.

Diff iculty:mediumPreparation time:45 minutes + decoration time

Ingredients:1 small sponge cake300g italian meringue

400g 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

OLYMPICsemifreddo


110/122

food intollerance


Edited by Sonia Mancuso

Diff iculty: mediumPreparation time: 50 minutesRest time: 2 hoursBaking time: 20 minutesServes: 8

IngredientsFor the ladyfingers:

125g sugar100g egg whites90g egg yokes25g honey100g rice flour15g corn f lour50g potato starch

CharlotteOrange chiboust creamand raspberries charlotteOrange 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 syrup

Icing sugar



Method:Gluten ree ladyfngers: Beat eggyokes with honey. Beat egg whiteswith the sugar until sot peaks orm.Incorporate egg yolks with egg whites,add sieved ours and old mixture.

Spoon mixture into a pastry bag witha round large nozzle and orm thebiscuits into a parchment lined tray.Bake at 200C or 7-8 minutes. Allowto cool down.Chiboust cream: Beat egg yokes withsugar and corn starch. Bring the creamand orange juice with orange zest tothe boil. Filter liquid and add it to the

beaten egg yokes. Pour mixture intoa saucepan and bring to a gentle boilwhisking constantly. Cook over lowheat until thickened.Soten gelatinein cold water, then squeeze out thewater and incorporate into orangecream. Italian meringue: In a smallpan combine the water with the sugarover a low heat. Increase the heat andboil to sot-ball stage (110C). Startbeating the egg whites, with the mixerstill running pour the sugar syrup ina thin stream into egg whites. Beatuntil egg whites are sti and the bowlhas cool down.Incorporate the Italianmeringue to the orange cream in twotimes and gently old.

Line a spring-orm pan withparchment. Line the bottom o panwith ladyfngers biscuits, pour over abit o the chiboust cream. Line somemore biscuits on top and pour overthe remaining cream. Freeze the cakeor about two hours, until set. Removethe sides o the pan and line the wallso the cake with the ladyfngers. Pour

over the ruits o the orest syrup.Arrange raspberries on top o thecake. Chill until serving time.



EditorialCLAUDIA ANNIE

CARONEcoordination, creative & marketing

lericettedellamorevero.com

I was born in the Salento region.I breathed or a long time thehome made ragrances until Iwas tall enough to spy the art ontiptoe through the table, makingsure no one could see me. Ima journalist with a passion orthe culinary art. In Open KitchenI coordinate the Magazine andwebsite, ollowing the creativeand commercial side.

MONICA ZACCHIA

Coordination and revision

dolcigusti.com

Food-blogger, ood-writer, pastryche or passion. I love everythingthat talks about chocolate, bakingand bread making. In OpenKitchen Im a coordinator and Irevise the drats.

NICOLETTA PALMASCoordination and translation

my-breadandbutter.com

I was born in Sardinia Island, Iused to live in London or 9 years,where I still work as a cabinattendant or a Japanese airline.At the moment I live nearby Romeand Im always on the movebetween London and Tokyo. I loveItalian ood but also ethnic ood.In Open Kitchen Im a coordinator

and the translator o the Englishversion.



TeamDONATELLA

SIMEONEfotograa

ilcucchiaiodoro.blog.tiscali.it

Salernitana residente aReggio Emilia da 8 anni. Amocucinare da quando sono piccola,prediligo i dolci e piatti semplicima cucinati con cura,dedizionee con uno sguardo sempre allatradizione. Oltre alla cucinami dedico con passione allaotografa ood e non solo.In Open Kitchen realizzo leotografe darchivio.

ELENA MARIANIgraca e impaginazione

lets-color.blogspot.com

Sono nata e vivo nel cuoredella Brianza, in una amiglianumerosa e rumorosa. Lacucina per noi un luogo moltoimportante, dove ci riuniamo,parliamo, cuciniamo , discutiamoe ridiamo. Amo cucinare,sperimento mille ricette e adoropreparare cene per gli amici.

Grafca per proessione e bloggerper passione, in OpenKitchen curola grafca e limpaginazione.


116/122OpenKitchen - n. 6 August 2012116 OpenKitchen - n. 5 Giugno 2012116 Con

tribu

tors



CINZIADONADINI

essenzaincucina.blogspot.it

In my everyday lie Im an interior

designer, a wie and a mother otwo but they dont like too mucheating. Ive always loved cookingand I wanted to make cooking myproession. But I choose anotherpath and today I live with pencilsand colours between the aromasand avours o what I talk about inmy blog.

ANTONELLAMARCONI

saporiinconcerto.blogspot.it

Ive graduated rom a music school.

I love reading, writing cooking,travelling, taking photographs andgoing to museums and concerts.In my ood blog I write about what Icreate with passion.

ANNA FRANCALUCARELLI

My name is Anna Franca, Im 32years old and I live in Brindisi. I lovecooking since ever. Im studyingEconomy at university. My amilyproduces baking products orover 25 years, so I love baking andkneading since I was a child.

LAURA CUCCATO

www.saltonelcrudo.it

From Turin to Milan, rom architectto web designer, rom omnivorousto Raw ood eater. Live ood, intensecolours, new avours, mysteriousingredients, Unknown techniquesand unexpected textures, orcooking that I love and deserves to

be known.

RITALOCCISANO

amouseonthetable.com

I live in Modena with my twochildren aged 15 and 16. My passionor aesthetics and presentationo the dishes led me to create theVisualFood , good looking andgood to eat ood. My ideas are

posted on my website.

FEDERICACHRISTINEMARZOLI

Ive started making wine with mygrandather, who had a vineyardnear Rome. I studied and workedin Ireland, where I learned how tomake must and beer. Ive worked inmany pubs and wineries in Dublin,

until Ive decided to come back inItaly where I got my Sommelierdiploma. I now work with dierentwineries and bars.



SANJEETA KK

www.litebite.in

Sanjeeta kk is the author o ood blogLite Bite which eatures vegetarianrecipes. Her quest or egg ree bakingand healthy cooking is extensivelyshared though all her recipes. Shelikes to share stories behind the origino her recipes which are easy andaccessible. Homemade, unprocessedand healthy ood is what she strivesor each day. She defnes ood asnostalgic, comorting and an importantactor to connect with people and makecommunity.

CAROLINANOVELLO

www.quartosensocafe.blogspot.it

A little girl grew up with herpassion or cooking.Today mumo two children who are activelyinvolved in baking cakes andcooking.A childhood spent in the

land o windmills has let me in theheart the love or tulips.Clerck orsurvival, Cook or passion.

VALENTINASERENTH

www.salequbi.blogspot.it

Hal rom Brianza and hal romRomagna region, with a passionor good ood and good wine in theblood. I am volcanic and creative.Ive got thousands o interests butnot much time to ollow them. Ilove travelling, I love design, Imlearning to take photographs, I tryto paint and draw, but most o all Icook and experiment..

SITI DELIMA

www.sitidelima.com

My name is Siti Delima and I ama mother o our. Kuala Lumpur,Malaysia is where my home is. Ilove to cook and learn new recipesand thats how my passion aboutcooking and photographing themstarted. This has now became mynew hobby and everyday is always

a new learning experience. Fromblogging and sharing my cookingwith others, I make riends witheverybody rom dierent parts othe world.

NIK SHARMA

www.abrowntable.com

Nik Sharma

Documents

Open Kitchen Magazine - August 2012