IN THE MOOD for autumn
october 2017
Welcome to our fourth issue, the autumn edition of In the Mood. Autumn is the most nostalgic and melancholic season, outside the leaves on the trees have changed their colour, creating a stunning and romantic visual landscape, so we have put their colors in our tables. We had fun putting a little of ourselves in this issue, that is a short but intense journey. Many of these recipes are little memories of our stories, our families, our beautiful Italy. We wanted to express all of our love for this country by using typical products of our kitchen, taking inspiration from our traditional recipes. The soups represent the best of the autumnal cuisine, they are a genuine comfort food, perfect for warming up in the cold days, so we wanted to introduce some of our favorite. This season has few holidays, let's celebrate the little things: let’s make our special cake for our birthday or for our loved ones. And finally, we invite you for a Sunday lunch in our homes, take a chair and sit down to eat with us. We hope you love reading this issue as much as we have loved making it.
Happy autumn!
ph by Daniela
Editorial staff Antonella Pagliaroli www.fotogrammidizucchero.com Daniela Tornato www.smilebeautyandmore.com Ilaria Guidi www.campidifragolepersempre.com
Graphic design Antonella Pagliaroli Ilaria Guidi
Translation
Antonella Pagliaroli
Special contribution
Laura Negrato www.lauranegratophotography.com
Cover
Antonella Pagliaroli
Back cover
Ilaria Guidi
ph by Daniela
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Index Fennel soup 13 Cavolo nero soup 23
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Autumn soup 33 Gianduia cake 48 Torta della nonna 62 Chocolate pear cake 72
111 Chocolate coffee cake 82 Buckwheat Tortelli 101 Roasted chicken 111 BabĂ 118
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Comfort food Everyone who loves cooking has their own special soup recipe for the rainy days, hearty, healthy and tasty. A blanket on the legs and a delicious scent spreading in the kitchen, also a bad day can become an amazing one when something inviting is waiting on the table... Come home to a warming bowlful of autumn...
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Fennel soup with mushrooms by Antonella
and truffles
for 4 4 bulbs of fennel 2 medium potatoes 1 onion 1 clove of garlic porcini mushrooms, washed and cut into pieces finferli (chanterelle)mushrooms, washed and cut into pieces chiodini mushroom (honey mushrooms), washed extra virgin olive oil black truffle Wash the fennel, remove the stem and the lower end and the harder outer leaves, then divide them in half and cut them into pieces. Peel the potatoes and cut them into cubes. In a saucepan, cook the peeled and sliced onion with some oil until is soft, add fennel, potatoes, salt, pepper and cover with boiling water. Cook for about 20 minutes, adding water if needed, or until the vegetables are soft. In the meantime, put some oil and the peeled garlic in a pan, cook until the garlic is translucent and golden, 1-2 minutes, add all the mushrooms, a pinch of salt, chopped parsley and let them cook for about 10 minutes. In the meantime, blend the fennel until smooth. Serve the soup with the mushrooms and the sliced and minced truffles.
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Cavolo nero soup by Daniela for 4 400 g cannellini beans 500 g cavolo nero, leaves and stalks sliced 2 carrots, peeled 2 cloves garlic, peeled 1 leek 1 stick celery 1 red chili 1 rosemary sprig 1 bay leaf 100 ml tomato sauce extra virgin olive oil salt pepper The evening before, soak the cannellini beans for 12 hours. The day after, cook them in a larg pot of water with some olive oil, a rosemary sprig and a garlic clove, for about 40-45 minutes or until just tender, add salt only when they're cooked. Drain the beans. Finely chop the carrots, the celery and the leek, heat a saucepan with a splash of olive oil and add the chopped vegetables, cook until soft, add also the bay leaf. Add the tomato sauce, the drained beans, the sliced cavolo and a red chilly, cook for a few minutes, cover the vegetables with hot water, add salt and pepper and continue cooking for about 2 hours . Serve with toasted bread slices.
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Autmun Soup by Ilaria for 4 320 g pearl barley 250 g pumpkin 150 g fresh porcini mushrooms 240 g boiled chickpeas 1 big potato 1 carrot 1 stick celery 1onion 1 garlic clove 1 fresh red chili bay leaves rosemary sage extra virgin olive oil 1 litre organic vegetable stock salt Peel and wash the pumpkin and the potato, cut them into cubes. Wash the porcini mushrooms, gently dislodge the mushroom stem from the head and cut both into pieces. In a saucepan put chopped onion, chopped chili, celery and carrots minced coarsely, garlic cut in half and a little oil. Add the barley and let it toast for about 2 minutes stirring continuously. Add the pumpkin and potatoes in small cubes, cook for a few minutes, then add the mushrooms and chickpeas drained from their cooking liquid. Cover everything with hot vegetable stock, add salt, laurel, sage and rosemary, continue cooking for about 40 minutes. Serve the soup with a little of extra virgin olive oil and croutons.
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Our birthday cakes Enjoy the little things: birthdays are the perfect occasion to bake our best-loved cake for ourselves and for our loved ones. Chocolate, coffee, mascarpone cheese, hazelnuts or custard, choose your favourite...
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Gianduia Cake
(Chocolate and hazelnut cake) by Daniela
for the cake (cake pan of 20 cm diameter) 150 g all-purpose flour 30 g hazelnut flour 200 g sugar 180 g soft butter 3 whole eggs + 1 yolks 70 ml milk 30 g cocoa powder 1 tsp hazelnut paste (sugarless) 10 g baking powder 1 vanilla stick for the syrup 100 ml wather 2 Tbsp sugar 2 Tbsp Grand Marnier for the frosting 650 g dark chocolate 650 g heavy cream 1 tsp hazelnut paste (sugarless) 200g chopped hazelnuts hazelnut chocolates Preheat the oven to 170°. Cream the butter, the vanilla seeds and sugar together for a few minutes until light and fluffy. Then add the eggs and the yolk one at a time, while continuing mixing. Now add the flour, the baking powder, the milk and the teaspoon of hazelnuts paste, mix well. Pour the dough into a cake pan that you have previously lined with parchment paper. Bake the cake for 50 minutes. 48
Make the ganache: pour the cream into a small saucepan and place it over medium-low heat for a few minutes, it's not necessary to boil or simmer it, it just needs to get hot. Turn off the heat, add the dark chocolate, that you have previously chopped, and the teaspoon of hazelnut paste. Stir well until completely melted, let it cool. Beat with an electric whisk until the ganache is fluffy. Pour sugar into a medium saucepan with water, cook and stir until all sugar has dissolved. Allow to cool and add the Grand Marnier. Cut the cake in half to get 2 layers and soak them with Grand Marnier syrup. Spread the first layer with chocolate ganache, cover with the second layerof cake and spread again with the remaining ganache. Decorate with toasted chopped hazelnuts.
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Torta della Nonna (Italian Grandma's custard pie) by Ilaria
for a cake pan of 24 cm diameter for the shortcrust pastry 400 g all-purpose flour 200 g butter 200 g sugar 2 big eggs a pinch of salt 1 organic lemon for the custard 3 yolks 70 g sugar 25 g di corn starch 300 ml milk 1 tsp vanilla extract 1 organic lemon for the topping 25 g pinenuts powdered sugar Mix together, with a pastry blender or hands, the cold butter diced, the salt and the sugar, add the flour, mix again until the mixture resembles coarse crumbs. Add the eggs and the lemon zest, mix again until just combined and you have a ball of dough.Wrap with plastic wrap and refrigerate for 1 hour. Preheat the oven to 180°. Put the milk in a saucepan, add the lemon zest and the vanilla extract. With a whisk combine the yolks with sugar, add the cornstarch and mix well. 62
When the milk it's almost to a boil, pour the egg mixture into the saucepan and cook, stirring constantly, until mixture has tickened. Transfer warm pastry cream to a bowl, place a piece of plastic wrap directly onto surface and refrigerate. Now, move on to assemble our cake: divide the dought in two pieces, then roll out the first piece to a thickness of about 3 cm, place it on the bottom of the cake pan, previously greased and floured. Poke with a fork so that the dough doesn't puff up while baking, now fill with the cooled custard. With the remaining dough, roll out another 3 cm thick circle, slightly larger than the cake pan, cut off the excess dough, poke the surface with a fork to avoid the formation of air bubbles while baking, sprinkle the pine nuts on top. Now bake the cake for about 50 minutes. Let cool, sprinkle with powdered sugar before serving.
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Chocolate cake with mascarpone cream and pears by Laura
for the cake 160 g all-purpose flour 40 g cocoa powder 180 g sugar 60 g peanut oil 120 g warm water 4 eggs 16 g baking powder zest of 1 lemon for the filling 250 g mascarpone cheese 2 Tbsp icing sugar 4 pears 1 tsp cinnamon 1 Tbsp brown sugar 1 vanilla stick for the frosting 250 g mascarpone cheese 2 Tbsp icing sugar for the chocolate glaze 100 g extra dark chocolate 80 g heavy cream Preheat the oven to 160°. Sift the flour, the cocoa, the sugar, and the baking powder, put them in a bowl. Separately, in another bowl, emulsify warm water and oil with a fork. Pour the liquid into the flours mix and combine well. Add yolks and lemon zest, mix until smooth and creamy. Meanwhile, whip the egg whites, add them gently to the dough. 72
Pour the mixture into a buttered and floured cake pan with a diameter of about 18 cm and cook for 1 hour and 10 minutes. Remove the cake from the pan once it has cooled and cut into 3 disks of the same thickness. Prepare the pear and mascarpone filling: cook for about 10 minutes 4 peeled pears, cut into half, in little water with the addition of 1 tablespoon of cane sugar, a teaspoon of cinnamon and a vanilla steak. Mash the cooked pears to form a puree, remove the excess water and keep the puree aside. Work in a bowl the mascarpone cheese with 2 tablespoons of icing sugar, then add the puree of pears. Spread the cake layers with mascarpone and pear cream. Prepare the frosting: whip the mascarpone and the icing sugar until firm. With a spatula frost the edges and surface of the cake with the mascarpone cream. Finally prepare the chocolate glaaze: melt the dark chocolate in a pan with the heavy cream. Let cool for a few minutes and cover the surface of the cake. When the glaze has cooled decorate as you prefer.
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Coffee double chocolate cake by Antonella
for pan di spagna (sponge cake) 5 medium eggs 100 g all-purpose flour 50 g of potato starch or cornstarch 150 g sugar a pinch of salt 1 tsp of vanilla extract for the coffe namelaka 200 g white chocolate 240 ml heavy cream 110 ml milk 10 g instant coffee 4 g of leaf gelatine 5 g liquid glucose (or liquid honey) for the extra dark chocolate namelaka 200 g extra dark chocolate 240 ml heavy cream 110 ml milk 3 g of leaf gelatine 5 g liquid glucose (or liquid honey) for the white chocolate namelaka 100 g white chocolate 120 ml heavy cream 55 ml milk 2 g of leaf gelatine 2,5 g liquid glucose (or liquid honey) for coffee syrup 250 ml coffe, room temperature 2 tsp rum 82
The day before make the three namelaka creams. For the coffee namelaka cream: melt the white chocolate in the microwave or in a bowl over simmering water. Put the sheet of gelatine in cold water to bloom. Heat the milk and glucose (or honey) in a pan until almost boiling, turn off the heat, add the instant coffee stirring well. Add now the bloomed gelatine to the milk and stir to dissolve. Pour 1/3 of the hot milk mixture into the melted chocolate and stir to incorporate. Add the remaining milk and repeat. Add the whipping cream and mix thoroughly. Briefly use an immersion blender to ensure mixture is thoroughly amalgamated. Cover with cling film and chill for 24 hours. For the dark chocolate namelaka cream: melt the extra dark chocolate in the microwave or in a bowl over simmering water. Put the sheet of gelatine in cold water to bloom. Heat the milk and glucose (or honey) in a pan until almost boiling, turn off the heat. Add now the bloomed gelatine to the milk and stir to dissolve. Pour 1/3 of the hot milk mixture into the melted chocolate and stir to incorporate. Add the remaining milk and repeat. Add the whipping cream and mix thoroughly. Briefly use an immersion blender to ensure mixture is thoroughly amalgamated. Cover with cling film and chill for 24 hours. For the white chocolate namelaka use the same procedure explained above. Make the sponge cake: preheat the oven to 180°. In a large bowl or in an electric food mixer, whisk the eggs and the sugar together, adding the vanilla extract and a pinch of salt, for 20 minutes at least, until very light, fluffy and doubled in size. Sift the flour and the potato starch into the mixture, a little bit at time, and fold in very carefully until no traces of flour are left. It’s important to take your time and do it gently. Leave it to cool completely before removing the cakes from the molds. Make the coffe syrup: combine coffee and rum. Now, let's assemble our cake: soak the first layer of sponge cake with coffee syrup, spread it with half of dark chocolate namelaka cream, cover with the second layer of sponge cake, soak it with syrup and spread with half of coffee namelaka cream, cover again with the last layer, soak it with syrup and spread the top with white chocolate namelaka cream. Frost the edge of the cake with the remaining namelaka cream. Decorate with edible flowers before serving. 83
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photos by Ilaria
Italian Sunday lunch It's an important italian tradition, an emotional moment of meeting: many italian families sit at the table every Sunday to eat the same large meal together: A Sunday lunch always flows slowly, we usually eat homemade pasta, meat, potato, vegetables and a dessert. To finish the meal, an espresso coffee “to help digestion�. Sit down and buon appetito!
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Buckwheat Tortelli with savoy cabbage and potato by Daniela for 4 for pasta 400 g all-purpose flour 100 g buckwheat flour 5 whole eggs 7 g salt for filling 200 g savoy cabbage 300 g potatoes 80 g Parmigiano 50 g di speck ham 100 g di Montasio Dop salt and pepper to season 50 g butter a bunch of sage leaves Prepare pasta: mix the two types of flour together with the eggs and a pinch of salt. Knead vigorously until it forms a smooth and soft dough, only if necessary add little water. Wrap it in the cling film and rest for 30 minutes in the refrigerator. Meanwhile, wash the cabbage leaves, peel the potatoes. Bake both vegetables in plenty of slightly salted water. Blend the cabbage and mash the potatoes until they are reduced to puree, add the speck ham and continue to blend, adding Parmigiano cheese and Montasio cheese cut into cubes: this will be your filling for tortelli. Roll out the dough very thinly (½ millimeter). With a dough cutter make disks and insert into the center a teaspoon of filling. Close the pasta first at half-moon and then, using your fingers, close the two outer edges forming tortelli. Cook the tortelli for a few minutes in plenty of salt water, drain and season with butter and sage. Add a dusting of grated Parigiano cheese and serve immediately. 101
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Roasted chicken with apples and cinnamon by Ilaria for 4 1 whole chicken (about 1 kg) 4 apples 1 tsp cinnemon 500 g new potatoes 2 Tbsp grappa 2 garlic cloves 2 Tbsp liquid honey rosemary thyme 1 organic lemon etra virgin olive oil salt and pepper Wash the fresh potatoes and boil them for about 10 minutes. Preheat oven to 200 °. Cut 2 apples into thin slices, put them in a bowl with 2 tablespoons of grappa and cinnamon. Sprinkle the inside of the chicken with the salt and fill it with the apples. In a bowl, combine honey, minced thyme, chopped rosemary, grated lemon peel, 1 tablespoon of oil, a pinch of salt and pepper, mix well. With the help of a brush, sprinkle the mixture of spices and honey on the chicken surface uniformly. In another bowl put the potatoes and the other 2 apples, season with a spoon of oil, fresh rosemary, a pinch of salt and pepper. Place the chicken in a baking pan with the potatoes, sliced apples and two sliced garlic cloves. Bake the chicken for 40-45 minutes, until crispy and golden.
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BabĂ napoletano al Rum by Antonella for 8 for the babĂ 350 g bread flour 4 eggs 100 g butter + as needed, for greasing 50 g sugar 2,5 g active dry yeast 2 Tbsp water 5 g salt for the soaking syrup 1 lt water 400 g sugar 30 g orange zest 20 g lemon zest 200 ml dark rum for brushing 300 g apricot jam Dissolve the dry active yeast in the water, mix well. Put 50 g of flour in a bowl, add the yeast mixture and knead until you get a soft but compact dough, leave in a bowl, covered in cling wrap and in a warm place for at least 30 minutes or until doubled in size. In another bowl beat the eggs with a fork. Add the sponge to the rest of the flour, placed in a mixing bowl fitted with a paddle attachment and combine well. Add now the eggs (they must be cold from the fridge) at little at time. Add the sugar and beat for at least 15-20 minutes until the dough begins pulling away from the sides of the bowl and is very elastic. Pull the dough from the paddle and switch to the dough hook. 118
At this point, add the salt and then the butter, chopped into small cubes, one piece at a time, combining well after each addition, which should take another 15 minutes: make sure not to add more butter until the previous piece is absorbed. The dough is ready when the butter has been fully incorporated and is extremely elastic. Remove the hook, clean the sides of the bowl, cover with cling film and place in the turned off oven with the light on for at least 3 hours: the dough should rise almost to the top of the bowl. Make now the soaking syrup: pour the water, the orange zest, the lemon zest and the sugar into a pot and bring to a boil, stirring well. When the water has come to a boil and the sugar has dissolved, turn off the heat and add the rum. Set aside, covered, and allow the mixture to infuse until needed. In the meantime, strain the apricot jam. Grease and flour a baba mold or a bundt cake pan. When the dough has risen, pour it in the buttered mold. Leave to rest in a warm place, away from drafts, until the dough rises to the top of the mold. Bake at 180° for about 30 minutes or until golden brown. Let cool. Heat the rum syrup until it is warm, then tun off the heat, soak the babà with the syrup. Brush them with some strained apricot jam (if needed, heat or dilute with a bit of syrup) to give them a bit of shine. Just before serving, sprinkle some more of the rum syrup over the top of the babà .
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IN THE MOOD autumn 2017