IN THE MOOD for spring
April 2017
Hello Spring ! The cold winter days are behind, spring has finally come! In the first days of April, nature shows her most beautiful colors and we feel closer to her. This time of the year is the most exciting, we spend more time outdoor, the days become longer, we feel more positive and we have more energies. It’s easier to dream in spring, when the rays of sunshine break through our kitchen window and we are inspired to cook to tell the others that we love them, we are in the mood for a picnic, or a lunch in the park with our friends. Spring always brings new growth, in nature, in our spirits, in our kitchens.
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Antonella
Authors Antonella Pagliaroli http://www.fotogrammidizucchero.com/ Daniela Tornato http://www.smilebeautyandmore.com/ Ilaria Guidi http://www.campidifragolepersempre.com/
Cover Antonella Pagliaroli
Back Cover Ilaria Guidi
14
38
56
26
68
126
82
Index Nettle tagliatelle 26
Spring salad
100
14
Spinach passatelli 38 Zucchini flower risotto 56 Pizza with wildflowers 68 82
Bavarian cake Sponge cake
114
100
Strawberry pie
114
Yogurt coffee cake
126
“April hath put a spirit of youth in everything” W. Shakespeare
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Ilaria
Let’’s Green ! Spring is green and green is the color of harmony, growth and is the color of vitamins: spinach, peas, fava beans, green beans, spinach, asparagus, argula, and all sort of wild herbs are sprouting in these days, ready to be turned into our recipes. Let’s green the table, taste the nature in bloom!
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Nettle
14
tagliatelle
with aromatic butter
by Daniela
Tagliatelle
Nettle with aromatic butter For 4
125 g all purpose flour 00 125 g of semolina flour 70 g of nettles 2 tablespoons water salt
For the sauce
40 g butter mixed herbs (sage, chives, thyme, marjoram) grated parmesan Wash the nettles wearing gloves. Remove the leaves from the nettle plants and discard the stems. Rinse the leaves and place them in a pot of boiling water for 5 minutes. Drain the nettles and, with a food processor, chop them as finely as possible. On a pastry board combine the flour, the nettles and pinch of salt. Add some water only if needed. Knead by hand until you obtain a compact and elastic ball. Let it rest in the refrigerator for 30 minutes, then roll out the dough, on a floured (with semolina) surface, until you get a thin sheet of pasta, then cut it into fettuccine. Finely chop all the herbs and put them in a small saucepan. Melt the butter on low heat along with the herbs. Cook the tagliatelle for a few minutes in a pot of boiling and salted water, until “al dente�, then drain and season with herb butter. Serve immediately with fresh grated parmesan.
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Spring Salad by Ilaria
26
Spring Salad For 4
100 g baby spinach 200 g green asparagus 150 g green beans, ends trimmed a bowl of blueberries 150 g strawberries pumpkin seeds walnuts 1 tsp of liquid honey 2 Tbsp apple cider vinegar 2 Tbsp extra virgin olive oil the juice of 2 lime salt pepper Blanch green beans in a large pot of salted boiling water until bright green in color and tender crisp, roughly 5-7 minutes. Drain and shock in a bowl of ice water to stop from cooking. Remove the woody ends from the asparagus and blanch them in a large stock pot of salted boiling water for about 8 minutes, drain and shock in a bowl of ice water to stop from cooking. Wash the baby spinach leaves, the blueberries and the strawberries. Slice the strawberries.In a large bowl combine the fruits and the veggies, add in the walnuts and the pumpkin seeds. Make the vinaigrette dressing: mix togheter the honey, the apple cider vinegar, the lime juice, the oil, salt and pepper, shake vigorously until thoroughly combined. Dress the spring salad with the vinaigrette dressing.
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38
Passatelli
Spinach in green broth by
Antonella
Spinach broth
Passatelli
in green
For 4
150 g very fine breadcrumbs 250 g fresh baby spinach , washed thoroughly 220 g grated parmigiano cheese salt
For the green broth:
1 leek, white part only, finely chopped 300 g of green asparagus, diced 300 g of fresh (or frozen) baby peas 200 g of chard, washed and chopped 1.5 litres organic vegetable stock Cook spinach in large pot of boiling salted water until just wilted, stirring occasionally, about 2 minutes. Drain. Squeeze out as much water as possible. Blend the spinach and let them cool. In a large bowl combine spinach, breadcrumbs, parmigiano cheese, and the eggs, season with salt and pepper, knead with your hands for few minutes, until the ingredient are well combined and you get a compact ball. Wrap the dough in clingfilm and let it rest in the fridge for 30 minutes. Remove the woody ends from the asparagus and chop them. In a casserole-type pan put 3 tablespoons of olive oil, add the asparagus, the chard, the peas, the leek and the broth. Heat the pan on a medium heat and bring to boil, simmer for about 20 minutes. Unwrap the ball, and make a couple of smaller balls with it, so that they can easily fit inside the tool for passatelli (a kind of potato press but with wider holes of about 5 mm in diameter). Press all the balls through the tool and cut the passatelli when they are about 4 cm long, straight in the soup , cook for 2 or 3 minutes, until they float to the surface. Serve immediately.
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In Bloom ! Flowers to be picked during walks in sunny days, flowers to put in your hair, flowers to say I love you, flowers to use for setting a table and let people feel that we are celebrating, even if it is not a holiday, flowers to smell and use in the kitchen, as the most beautiful gift that nature has given us: let the petals fall on our dishes to give them scent and color, let the flowers give the flavor of the meadows to our dessert, let our recipes flourish.
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Flowers
I must have , always, and always
Monet
56
Flower
Zucchini risotto pie with lemon and pinenuts
by Ilaria
Flower
Zucchini risotto pie with lemon and pinenuts For 4
300 g italian carnaroli rice 12 zucchini flowers 3 roman zucchini, cut into julienne strips 2 organic lemons, 20 g pinenuts 50 g grated parmigiano cheese 1 white onion, finely chopped 1/2 garlic clove 1 l vegetable stock dry white wine salt and pepper fresh basil, fresh parsley, finelly chopped extra virgin olive oil Preheat oven to 180° C. In a saucepan over medium low heat, keep the stock warm. In a food processor combine the zucchini, the garlic clove, the basil, the parsley, the lemon juice, a little bit of oil and a pinch of salt, blend until smooth. In a large saucepan put the onion with a little bit of oil,cook until softened. Add the rice and cook stirring constantly, until lightly toasted. Add wine, cook until absorbed. Cook the risotto adding 1 cup hot stock at a time (stir until almost all liquid is absorbed before adding more), for about 8-9 minutes. Remove the pistil from zucchini flowers, chop 8 of them. Add the zucchini mixture and the 8 flowers in the risotto, cook adding hot stock if needed, until rice is tender. Remove from the heat, and add the parmigiano cheese stirring the risotto to blend in the cheese. Line with parchment paper or grease a 20 cm springform pan. Place 4 zucchini flowers in the bottom, pour the risotto into the pan, and bake for about 15 minutes or until golden brown. Remove the risotto pie from the pan, finish with the remaining zucchini mixture, lemon zest and toasted pinenuts.
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Pizza with
quail eggs
&
asparagus,
Wildfowers
by Daniela
68
Pizza
with asparagus quail eggs and
Wildfowers
Ingredients (for 3 pizzas) For the poolish preferment: 2 g fresh yeast 100 g 0 flour 100 g water
After 5 hours, prepare the dough with: the poolish from step one 300 g flour 0 200 g wholemeal flour 350 g of water 30 g of extra virgin olive oil 10 g salt
For the topping:
1 bunch of asparagus 2 green onions from Tropea IGP 6 quail eggs 1 bunch of herbs (chives, basil) wildflowers (borage, dandelion, primroses and violets) grated Parmesan Extra virgin olive oil salt pepper The morning before, combine the fresh yeast and the water in a bowl of a stand mixer with the dough hook. Stir to combine, then add the flour and knead until the dough is smooth and slightly sticky. Cover the bowl with a foil of plastic wrap and allow to rise for about 5/6 hour at room temperature, away from currents and
temperature changes. After 5/6 hours, when the biga preferment is airy and full of life (and expanded by about double it’s original volume), add the water and stir. Add the remaining flour, a teaspoon of sugar, the oil and finally the salt. Knead to mix all the ingredients. Form a ball and place it in a large bowl (at least two times bigger than the dought) cover it with plastic wrap or with a damp cloth and let it rise at room temperature for 2/3 hours, then place it in a refrigerator overnight. On the next day, remove the dough from the refrigerator and let it stand to room temperature for two hours at least. Place the dough balls on top of a floured counter and sprinkle them with flour; dust your hands with flour too. Take a ball of dough and using your hands gently press it into a flat disk. Now lay the pizza on a sheet of parchment paper or on a baking pan. Cover with a cloth and let rise for another hour. Preheat the oven to 250°(if you have a wood-fired oven may be also 300°). Sprinkle the top of your pizza with some extra virgin olive oil, add the onions cut into slices, asparagus ( previously blanched), aromatic herbs, eggs and finally the Parmesan cheese, salt and pepper. Bake the pizza when the oven is hot: in a few minutes your pizza will be ready. Serve with some wildflowers, other fresh herbs and a last drop of oil.
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82
Chamomile
lemon bavarian cake by Antonella
Chamomile
lemon bavarian cake
For the crust:
200 g digestive biscuits 90 g butter (plus extra to grease the pan)
For the bavarian:
280 g heavy cream 250 g milk 50 g sugar 30 g liquid honey 4 yolks 2 lemon, zest and juice 10 g gelatine leaves 2 best-quality chamomile tea bags or 2 teaspoons dried chamomile flowers Grease the bottom and sides of a 20 cm (8 inch) springform cake tin with a knob of butter and line it with parchment paper. In a food processor crush the digestive biscuits until they form fine crumbs. Put them in a large bowl. Melt the butter in the microwave or in a little pot and mix this into the digestive biscuits crumbs, stir to combine.Transfer the mixture into the springform pan and use a spoon to press it evenly into the bottom. Put it in the fridge for 20-30 minutes. Put the lemon zest and the milk in small saucepan over medium heat and slowly bring to a boil. Remove pan from heat, add chamomile. Let steep 1 hour. Place the gelatine leaves in cold water, leave to soak for about 10 minutes. Meanwhile, in a saucepan, whisk sugar, honey and egg yolks together. Strain chamomile and lemon milk through a fine-mesh sieve to remove lemon zest and chamomile flowers. Warm the milk again and pour it in the yolks mixture, a little at a time, stir it well, then place the mixture on medium heat setting keeping temperature below the boiling point (about 80° C)
and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and let cold slightly. Squeeze the water out of the gelatine leaves, than add to the pan and stir until the gelatine has dissolved, add the juice of 1 lemon too. Leave to cool completely. In a bowl, using an electric mixer, beat the cold heavy cream until soft peaks begin to form. Gently fold the whipped cream in the eggs and milk mixture, using a spatula. Pour the bavarian cream into the springform pan, above the crust. Place into the fridge for at least 5-6 hours, until set. Decorate with edible flowers, lemon slices and strawberries.
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Inspired by a
Song
...
The old radio plays that beautuful song that you love, and suddenly the scent of strawberries and coffe inspires you to cook a delicious recipe...
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I used to think As birds take wing They sing through life so why can't we? REM
Sponge Cake
with strawberries and mascarpone cream by Daniela
100
Sponge Cake
with strawberries and mascarpone cream
For the sponge cake
150 g sugar 3 whole eggs and 4 egg yolks 50 g rice flour 50 g almond flour 30 g corn starch 1/2 tsp baking powder 30 g butter, melted
For the Filling
500 g heavy cream 250 g mascarpone cheese 4 tsp icing sugar 400 g strawberries 100 raspberries 100 blueberries 1/2 organic lemon 70 g cane sugar Preheat the oven to 180°. Using an electric mixer, beat the eggs with the sugar until light and fluffy. Add the sifted flour with baking powder, gently fold it in the eggs mixture using a spatula. Add the melted butter and gently stir to combine. Pour the mixture into two greased and floured 18 cm springform cake tin. Bake for about 15 minutes, check the cake with a skewer to make sure it is cooked through. Let cool completely before removing from the baking pan. In a saucepan combine a part of strawberries, a part of blueberries and a part of raspberries with the sugar and the lemon juice and cook until you get a jam with the right consistency. In a large bowl combine the mascarpone cheese, the heavy whipping cream,
the icing sugar and beat them, with an electric mixer, until smooth and fluffy. Now assemble the cake: spread the first layer of sponge cake with some berry jam, and then add some mascarpone cream above. Top with the second layer of sponge cake, and, using a spatula, ice the cake with mascarpone cream, decorate it with some fresh fruits. Keep the cake in the refrigerator for 2-3 days.
“Making
love
underneath the bed
Shooting stars from a
Purple
sky�
Flaming pie - Paul Mccartney
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114
Strawberry
creame cheese pie
by
Antonella
Strawberry
creame cheese pie
For the pie crust
300 g all purpose flour 2 tbsp granulated sugar 250 very cold butter, diced a pinch of salt 80 g ice water
For the cheese Filling
120 g ricotta cheese 200 g robiola cheese 120 g sugar 1 egg zest of 1 lemon
For the strawberry Filling
600 g strawberries, hulled and quartered 125 g sugar 50 g lemon juice 20 g cornstarch For the egg wash 1 egg 2 tbsp milk Mix together flour, sugar and salt in a large bowl. Add the diced butter and, using your fingers or a pastry cutter, cut in the butter until dough is crumbly. Drizzle with water, a little at a time, and mix quickly until dough just comes together. Divide the dough in half and flatten into two discs. Wrap both pieces of dough in plastic wrap and place in the fridge for at least 2 or 3 hours. In a saucepan combine strawberries with 20 g of lemon juice and sugar, toss to combine, place the saucepan over medium heat and stir until it just comes to a boil.
In a small bowl, stir together cornstarch and the other 30 g of lemon juice. Lower the heat and add the cornstarch slurry to the strawberry mixture, stirring constantly for about 3-4 minutes or until it thickens. Leave to cool completely. In a large bowl combine ricotta, robiola, lemon zest, sugar and the egg, stir it well. Preheat oven to 200°C . Roll out one piece of the dough into a circle on a lightly floured surface, about 3-4 mm thick. Transfer to a greased 20 cm (8 inch) pie pan. Roll out the other piece of dough and cut into 12 long strips. Pour the cheese filling into the prepared pan, then pour the straberry filling above and place the strips in a lattice pattern on top. Mix the egg and milk in a small bowl. Brush the pie with egg wash and place it in the oven. Bake for about 45 minutes, until the edges are golden brown and filling bubbly,If the pie is browning too much, cover loosely with aluminum foil. Let cool completely and place the pie in the fridge for 1 hour at least before serving
“I've been living so long with
Pictures
my of you That I almost believe that the pictures Are all I can feel� Pictures of You - The Cure
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Coffee
No-bake yogurt cake with raspberries by Ilaria
126
Coffee
No-bake yogurt with raspberries
cake
For the crust:
250 g digestive biscuits 100 g butter (plus extra to grease the pan) 1 tsp honey
For the Filling:
500 g coffee yogurt 250 ml heavy cream 10 g gelatine leaves 80 g sugar 40 g strong espresso coffee 2 tsp di instant coffee 2 Tbsp water 1 tsp vanilla extract
For the raspberry jelly topping:
250 g raspberries 100 g icing sugar 8 g gelatine leaves Grease the bottom and sides of a 22-24 cm ( inch) springform cake tin with a knob of butter and line it with parchment paper. In a food processor crush the digestive biscuits until they form fine crumbs. Put them in a large bowl with the melted butter and the honey, stir to combine, then transfer the mixture into the springform pan and use a spoon to press it evenly into the bottom. Put it in the fridge for 30 minutes. Make the yogurt coffee cream: place the gelatine leaves in cold water, leave to soak for about 10 minutes. In a large bowl, using an electric mixer, beat the cold heavy cream until soft peaks begin to form, add the coffee yogurt, the coffee
esrpesso, the vanilla and the sugar and beat again to combine. Squeeze the water out of the gelatine leaves, mix 2 tablespoons of water with coffee powder, stir to combine, add in the gelatine leaves, stir again, let it cool slightly. Gently fold the gelatine and coffee mixture in the coffee yogurt cream. Pour the mixture into the springform pan, above the crust. Place into the fridge for at least 6 hours, until set. Make the raspberry jelly topping: place the gelatine leaves in cold water, leave to soak for about 10 minutes. Blend the raspberries with a food processor, strain the mixture with a mesh strainer. Put the raspberry juice and the icing sugar in a small saucepan over medium heat and slowly cook, stirring well, without bring to a boil. Remove pan from heat, add in the squeezed gelatine leaves, stir it well. Let cool slightly and pour the jelly over the cake. Chill in the fridge until set for 2 hours at least. Top with fresh strawberries and toasted hazelnut grain.
Shadows
"I'm talking to the From 1 o'clock til 4 And lord, how slow the moments go When all I do is pour Black coffee"
BlLck Coffee- Ella Fitzgerald
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Antonella
IN THE MOOD spring 2017