LEISURE
OUR ITALIAN LEGACY OF LOVE The legendary Café del Sol in Johannesburg might be the city’s best-kept culinary secret if it wasn’t so well known! The family behind its charm and success – Chiara Viljoen with Ryan Viljoen and their mother Luciana Treccani – bring us recipes from their kitchen in the new book, Our Italian Legacy of Love. We have a few to share…
STAND A CHANCE TO WIN We have a
copy to give
W
hat do you get when you add a little Italian, a little South African and a whole lot of love? A legacy of classic yet contemporary dishes from the Café del Sol family kitchen. Chiara and Ryan have transferred the treasured memories of both their nonnas, as well as their mama, Luciana,
to the tables of Café del Sol, and now this cookbook. Basking in a combined Italian and South African
away of Our
heritage, this family knows how to put their heart and soul into presenting the most scrumptious food to
Italian Legacy of
their guests, and now you, the reader. From colazione (breakfast) and antipasto (appetisers), through primo
Love. To stand
(pasta and risotto) and secondo (main courses), to desserts and cocktails... we challenge you to page through
a chance to
this book without your appetite roaring to life! So step into the kitchen with the Café del Sol famiglia and
win, send an
delight your family and friends by making these dishes in the comfort of your home. Buon appetito!
email to info@ silverdigest. co.za with ‘Our Italian Legacy of Love’ in the
Beetroot carpaccio
subject line,
• 1kg fresh beetroot
Refresh the beetroots in cold water,
• 1 punnet fresh strawberries,
then peel, top and tail them. When
thinly sliced
cooked, the skin peels off easily, but
• 3 oranges, segmented
wear gloves when handling beetroots.
• 150g dolcelatte gorgonzola,
Using a very sharp knife or mandoline
your name
SERVES 4
and contact
This starter has proved to be
details by
very popular, and not just with
• Salt and pepper to taste
overlapped, on a platter.
31 October 2021.
vegetarians! The beetroot and
• Extra virgin olive oil to drizzle
Scatter the sliced strawberries all
strawberries combine for a
• A drizzle of balsamic reduction
over the beetroot.
delightful sweetness. Paired with
• 20g beetroot shoots
Place the orange segments alongside
crumbled
savoury and creamy gorgonzola
28
slicer, slice them thinly and arrange,
and crumble the gorgonzola over
and a burst of citrus, this
Wash the beetroots in cold water,
everything.
carpaccio is a winner through and
then bring to the boil in a saucepan
Season the carpaccio with salt and
through. The colours also make for
with a fitted lid. After approximately
pepper, then drizzle with olive oil and
a visual delight; after all, we eat
15 minutes, remove the lid, reduce the
balsamic reduction.
with our eyes first!
heat, and simmer until the beetroots
Sprinkle the beetroot shoots over the
are tender.
carpaccio before serving.
SILVER DIGEST // SPRING 2021
