Open Kitchen Magazine - n°1 - October 2011- English version

magazine n.1 October 2011

Autumn’s color: orange purple white green

Contents

2.

Contents

4.

Autumn on the table

6.

Face to face with Riccardo Bartalucci

12.

It’s tea time

20.

On the table with Fabio Campoli

28.

Christmas in Open Kitchen

40.

The Autumn on the table!

42.

The cuisine of others

48.

The declination of bread!

56.

La Pasta

58.

Oktoberfest 2011

62.

El dia de los Muertos

64.

Halloween is coming: Trick or treat?

68.

Passion for “Visual Food”

74.

Street Food

80.

Hazelnuts and chestnuts: Dried fruit, the autumn queen

88.

Once upon a time!

92.

Celiac disease and Cooking

96.

Children it’s snack time!

98.

Chocolate what a passion!

102. Recipes 132. Editorial staff 134. Contributors 140. Contact

Autumn on the table

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Dear friends: Having kept you company under the beach umbrella, we slip inexorably into the autumn season. Open Kitchen returns to make the autumn’s arrival just as memorable as summer’s, with lots of articles and delicious recipes. The desire for sunshine and time outdoors has inevitably given way to the arrival of a new season, but one that brings us all the wonders of the underwood, ready to be transformed into tasty, steaming dishes.

Autumn can fill your table with colour and above all, flavour. Although the days are getting shorter and cooler, we are rewarded with a real explosion of bright colours — the orange pumpkins and persimmons; the different colours of apples and pears; and the thousands of brown shades of walnuts, almonds, hazelnuts, chestnuts and mushrooms. A blaze of flavours enriches our dishes, thanks to the products that transform the vegetable garden into an autumn garden.

At Open Kitchen, we believe that by following the seasonal production of vegetables and fruits, we can bring tasty, authentic and also affordable dishes to the table.

The magazine gives ample space to such produce, with recipes featuring the typical vegetables of the season, such as the pumpkin — the true queen of autumn. This beautiful fruit of the earth is rich in vitamin A and minerals, such as potassium, calcium and phosphorus, as well as fibre. Its consumption suits the season not only in terms of availability but also as part of a balanced diet able to provide the right amount of nutrients.

The pumpkin, in addition to serving as a basic ingredient for autumnal dishes ranging from ravioli to risotto, also becomes a witty decorative motif that sets the tone and colour for the festive celebration of Halloween. Ornamental pumpkins, emptied, carved and lit inside, provide a fun children’s activity for Halloween.

Fruits of the forest, such as chestnuts and mushrooms, also play a role on the autumn table and, used in a thousand different recipes, can enrich the variety and the flavour of our dishes. In the cold autumn evenings, we can’t get any better than a steamy legume or a creamy soup, can we? Soups work perfectly as a tasty first course and can be seasonally authentic, nutritious and low-calorie.

Browse the magazine and discover the many surprises in store in this autumn issue of Open Kitchen.

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face to face with

Riccardo Bartalucci

The secrets of a profession full of passion, style and research, told through the eyes of a professional photographer.

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Edited by Barbara Lechiancole

The world of food blogs is known for relying increasingly on photography to emphasise the author’s culinary creations, and it is not difficult to find bloggers who have honed their style over time to achieve a satisfactory technique.How do you create appealing food pictures that also are technically acceptable? We asked Riccardo Bartalucci, knowing that most of us will certainly be inspired by his suggestions 1) What have been the most prestigious photographic experiences so far in your career? What were the decisive ones that led you to become a professional photographer?

I decided that I would become a photographer after a moment of downturn in my former job. I launched myself into studying all the websites and catalogues of photographers from around the world, and discovered that these included both the great ones and the mediocres. I thought that if the “seconds” existed, then I could find my own space. Thanks to my ability - and a little luck - things went well right from the start. I already had a fair amount of experience in the field, however, because from 12 years of age, I spent every free afternoon in the country-side photographing landscapes. Without doubt, the most important experience of my career is my collaboration with Vogue. Browsing this prestigious magazine and seeing my own pictures there is deeply satisfying.

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2) What photographic style do you prefer and why?

Reportage, without any doubt. I try to be with my subject in the heat of every event, whether it is a party or a war, trying to communicate the emotions I feel at that moment through a photograph. I prefer imperfect photos that convey emotions to technically impeccable but lifeless ones.

3) Which professionals have influenced you the most in your work as a photographer?

I would say Robert Capa, whose pictures are imperfect and technically flawed. He even published a photographic book on the Normandy landings, titled Slightly Out of Focus. Those pictures have their own defects in terms of technique, preservation and photographic development, but when I look at them, they move me so much that I feel transported to that beach, together with those soldiers. Capa used to say, “If the photograph is not beautiful, it means that you were not close enough to the heart of the scene”.

4) Let’s talk about “still life” and, of course, cooking. What elements should be borne in mind when you are going to photograph food, and how important are details?

This is a complex field where you need specific technical skills and a great love for food and wine. For instance, just to get a series of shots, it often takes several hours to prepare the scene. To photograph

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food, you also need to be familiar with the subject you are shooting and try to emphasise what the chef was aiming at, in order to enhance his intentions.

5) What advice would you give to food bloggers who wish to take wine and food pictures?

It is always difficult to generalise, but the most important things are the timing and light. The most common mistakes I see are reflections. You should try to illuminate the plate indirectly. For example, one tip when using a flash can be to turn it towards the ceiling. Another trick is not to use a white ceramic plate that reflects light; a solution for a plate of spaghetti matriciana might be to serve it on a nice chopping board, focusing on a rustic presentation.

6) How much have the trips you have made so far influenced your personal style? What have they given you in terms of food and wine / photographic experience?

The trips I have made have influenced me considerably, especially my travels in Asia. Meeting new cultures and seeing new things has opened my mind.

When I come across something new, I feel the need to freeze the image I see. From the gastronomic point of view, however, when I am in those colourful markets with a wealth of spices and foods — which are also attractive from a photographic point of view — I stop for days to try to capture “the fragrances”.

What I often do is to sit and watch the scene, even for a couple of hours, and then take pictures. Unfortunately, we are almost always in a hurry in our

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lives, even while on holiday, and this does not allow us to fully grasp emotions and feelings. I have to admit that I am a terrible travel companion because I make everyone else wait.

7) 1. Do you ever organise basic courses for photography enthusiasts? If so, how are these organised, and where are they held?

I only organise a few, and usually for foreigners.

Even for those who are beginners, I give the rudiments of technique, but I mainly teach them to concentrate on observation. I try to teach people to look with their eyes, heart and brain. After the theoretical part, the course takes place on the street, outside. I am not interested in photographing “Ponte Vecchio� for its architecture, but if I sit and watch, I’ll find an old lady begging or a Japanese guy having his photo taken, and the picture comes to life.

8) Are you currently working on any appealing photographic projects, and what is your secret dream?

I am currently working on several things, including a project on the cultural differences between various countries, but unfortunately I cannot be more specific. My dream is to cover an event of significant social importance, such as the social and political situation in the Horn of Africa. I would like to be the eye through which this news is highlighted.

Unfortunately, this type of news does not sell newspapers nowadays.

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It’s

ea time T

Tea, its gestures and rituals described in a telephone conversation over the phone between two friends 15,000 kilometres apart

Barbara and Nicoletta: one lives in London, and the other is always on the move between Italy and Japan.

Both Italian, the two share a love for a something which is the national drink par excellence as much in the UK as it is in Japan: tea. Although basically the same beverage, nothing could be more different than their two ways of drinking tea and the completely different meanings and tastes it holds for them. Why? We find it out in this lovely telephone conversation.

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Edited by Barbara Lechiancole Nicoletta Palmas

B.

You know, Nicoletta, that the

tradition of the afternoon tea began in the 19th century, when the British used to eat only two meals a day — breakfast and supper — and would already feel hungry in the afternoon.

The Countess of Belfort, who was particularly prone to strong pangs, instituted this custom, which has become a tradition over time.

N. There are various legends about the origin of tea and how it arrived in Japan, but they all seem to confirm that it originates from China and arrived in Japan through exchanges between Chinese and Japanese monks. The ritual of tea in Japan is very old. Over the course of centuries it has undergone several changes, but in the 16th century with Saen no 13

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Rikyu, the tea ceremony became an aesthetic, philosophical and spiritual ritual, where simplicity, humility and meditation are the basic rules.

B.

I admit that my love for tea began with a trip I

made to Japan a few years ago. But when I moved to the UK, it became a love affair. Afternoon tea is often seen as a boring five o’clock habit for old, aristocratic ladies who meet in Victorian “parlours”, where they dust off the best china and make polite conversation about the weather. Nothing could be more wrong! Despite their love of (for) tradition, the British have an extraordinary ability to reinvent themselves, and the afternoon tea has become a social event that can take place formally in the tea rooms of the elegant hotels, but can also be something trendy when enjoyed in small tea houses around the country. Afternoon tea can be compared to our aperitif, which brings us together for “quality time” with friends or family to celebrate birthdays or other events. It should, however, be emphasised that an afternoon tea can cost as much as £40.00, like a meal. So, how do they perform the tea ceremony in Japan? I know that it attracts many foreigners.

N. Barbara, it is called “Chanoyu”, and there are precise rules to follow. First, the host or the tea master must ensure that the guests are comfortable, 14

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taking care of every detail and making sure that the water is heated just right for the tea. In almost all the ceremonies, light food is served to prepare the stomach for the tea, which is particularly strong, especially for those not accustomed to it. The ceremony begins when the tea master prepares the tea and passes the tea bowl to the most important guest. The guest holds the tea bowl in his or her left hand, turns it twice clockwise with the right hand so the derawing on the bowl faces the host, takes three sips, wipes the edge of the bowl with a cloth, rotates the tea bowl again so the drawing is facing him or her, and then passes it to the next guest.

After the ceremony, the cup is handed back to the host, who cleans it.

Afterwars the host may serve something sweet, accompanied by a lighter tea served in individual cups. Then the most important guest bows to the host and thanks him or her for the ceremony. The other guests follow and then depart.

B. Here in London, there are two essential requirements for a proper afternoon tea: fine china cups and teapot, and a wide choice of leaf tea. The choices must include different varieties (from Ceylon to Earl Grey). Tea is sweetened with milk and never with sugar. At the centre of the table, there should also be a nice three-tier cake stand with sandwiches, cupcakes, Victoria sponges and strawberries.

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There should always be scones, served with clotted cream and jam. It has recently become highly fashionable to wash it all down with a flute of bubbles. There also is a pleasant debate across the UK about whether the jam or the clotted cream should be spread on the scones first. My opinion is this: obviously the jam goes first and then the cream, or the jam would slide off! Try it and see. Have you ever attended a Japanese tea ceremony?

N.

Yes, I had the privilege of attending a private

tea ceremony, organised just for some colleagues and me, and it was fascinating to see how this modern country is so attached to their roots and traditions. I have to say the tea is quite strong and bitter, so is nice to have a delicious cake along with it, such as Wagashi or Japanese sponge cake. I’m enjoying our tea talk, Barbara, but it’s five o’clock now — and I must say that after talking about our life stories, I would actually like a cup of tea! The water is boiling, so it’s time. Ciao; see you soon!

B. Me too; I fancy a cup of tea now. I’ll prepare one. See you soon!

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Fabio Campoli

On the table with

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Knowledge, history, tradition: concepts that are Edited by Roberta D’Ancona

perfectly balanced with a touch of innovation in the kitchen of Fabio Campoli, a chef known and appreciated for his cuisine that revolves “around the good things”, as goes the slogan of his “Gourmets society”.

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1) How does Fabio Campoli interpret today’s cuisine?

When I cook, I have a great imperative: satisfy the diners. I wonder often if I would eat what I am preparing, and this obliges me to the selection of food, the search of quality, the valorisation of flavours, products and their history. This is for me, above everything else, the cooking of respect, my cooking!

2) Over time, you have achieved a personal style in the kitchen that is perfectly recognisable. But how important are research, experimentation and improvisation in cooking?

As in any form of art, even in cooking, before being able to improvise you need to learn techniques, methods; know well the subject you work with; and then be guided by instinct to invent something new. Knowledge and research are also at the base and they never-end, always new achievements set new goals.

3) Through the Gourmets society, you are also involved with training. How are your courses organised, and what do you teach to your students?

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With my working group, we thought about “Autentica”, a school that goes beyond the framework of a traditional cooking school. We don’t want to teach recipes but rather the culture of food. My idea is to “form professionals”, to help the young talents, students or professionals, to be able to work through the culture necessary to stay in the kitchen, and manage and arrange it. The courses are held at the base of the Gourmets society: the “Car” in Guidonia.

4) Is there a dish of which you are particularly fond, or an ingredient you could not do without in your kitchen?

I do not have a recipe I prefer more than others. I love cooking, but above all, I love to taste.

My cooking is the sum of my experiences at the table and in the kitchen; a tasteful experience, I would say, because there are dishes that leave me signs and emotions.

From the kitchen of my house, along with my working and gourmet path, I always bring something with me. This is something that has helped me grow [and maintain] excitement, and has become part of me. In my cooking, there is space for all the

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ingredients; it is difficult to select some of them.

5) Your last book, Note di gusto, tells your life, your memories, your experiences, your dreams.

How much are you related to the book and what are the elements that make it particularly interesting compared to other recently published cookbooks? “Note di gusto� is my book, a point of arrival and departure. It represents my research over the years, my knowledge and my experimentation. It is a book that captures my love for cooking and food, and for life, that I tell about like in a memory album, where the food has a state of mind and emotion, and binds in an indissoluble way to music. For me, it is a special book: the memory, the kitchen, the splendid artistic photographs and music that markes a sound path in this culinary world.

6) Can you tell us a funny story from your career?

My first time on TV. It was 1997, and I was on my first TV program where I had to talk alone for ten minutes. Those were the longest ten minutes of my life. It felt like it would never end. I was really nervous; I could feel myself flushing and swe-

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ating. Think of a very shy guy who is put in front of a camera for the first time and for ten minutes has to manage a TV program segment of his own.

I thought I was going to die.

7) Today on the web, there are many food bloggers. Do you believe that they are in a position to spread an adequate “food culture�, and what advice would you give to those who have chosen the web to share their culinary experiences?

I love the web and I do use it a lot. I am pleased to see how cooking and food culture are spreading and registering more and more fans. I like the idea of comparison and the free exchange of recipes, experiences and advice. There is space for everyone on the web, but it is important to always check the news. Not always will you find correct information; many [articles] are improvised. But I think that the network has a great power of knowledge, opens us to comparison and makes us closer‌ it is a sort of global village, in this case, of taste!

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Look at www.openkitchenmagazine.com

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Creamy soups, What a passion!!!

following the colors of health:

Orange purple white green

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Delicate soups created in many variations; creamy soups represent an indispensable comfort food. Colourful and at the same time, pamper our taste buds and allow us to surprise our guests with a presentation worthy of for a true gourmet.We suggest you four recipes that with their colours reflect the aromas and flavours of autumn vegetables.

They are all easy to prepare, affordable and full of flavour.

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Green soup

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Ingredients for 4 people To cream: 400 gr. of spinach 200 gr. of savoy cabbage 200 gr. of endive 10-12 Brussels sprouts 1 big apple 1 potato 1 shallot vegetable stock fresh ginger 1 lemon not processed extra virgin olive oil salt To garnish: 2 slices of speck (lightly smoked cured ham) 100 gr. of ricotta cheese (optional) croutons (optional)

Preparation Clean and wash all the vegetables.

Peel and dice the potato and the apple. In a large and dip saucepan, sauté finely chopped shallots with 2 tablespoons of oil and a teaspoon of grated fresh ginger. Add the coarsely chopped vegetables and cook them stirring frequently. Add the potato, apple and the vegetable stock (the quantity depends on how thick you’d like the soup), a pinch of salt and cook over low heat about 25 minutes, until the potatoes are cooked. Blend the soup with an immersion blender and

season. If the cream is to thick add some more vegetable stock or if it is too liquid let it reduce on high heat for a few minutes. Sauté the diced speck with a drizzle of olive oil. Grate the lemon zest and drain the ricotta cheese. Dish up the soup, flavour with lemon zest, add the cooked speck, a spoonful of ricotta cheese and croutons. Serve hot.

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Orange soup

Ingredients for 4 people 500 gr. pumpkin flesh 250 gr. cannellini beans 1 radicchio from Treviso 1 onion 500 ml vegetable stock extra virgin olive oil salt and pepper 34

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Preparation Dice the pumpkin flesh.

In a saucepan fry the onion with some olive oil, add the pumpkin and sautĂŠ for a few minutes.

Pour in the vegetable stock and simmer over a low heat for about 20 minutes until the pumpkin is tender.

Add the beans and simmer for a further 5 minutes.

In a fry pan heat some olive oil, add sliced radicchio, season with salt and toss for a few minutes (has to stay crispy).

With a mixer blend the pumpkin and beans, divide into 4 portions and garnish with some crispy radicchio and a drizzle of olive oil.

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Purple soup

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Preparation Peel and dice the potatoes. Slice the cabbage finely and wash it thoroughly. Put the cabbage in a large pot with potatoes, onion and sage, cover with the vegetable stock and simmer for 30 minutes. Once cooked, blend it until smooth and season with salt. In a non-stick frying pan, toast the pine nuts and the sliced almonds. Finally, pour the soup into a bowl and garnish with pine nuts, almonds, sage leaves, a sprinkle of pepper and a drizzle of extra virgin olive oil. Serve hot.

Ingredients for 4 people 1 red cabbage 2 medium potatoes 1 litre vegetable stock 1 red onion sage a drizzle of extra virgin olive oil salt and pepper pine nuts and almonds

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White soup 38

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Ingredients for 4 people: 250 gr. leek 60 gr. flour 300 gr. potatoes 700 ml vegetable stock 40 gr. extra virgin olive oil 300 gr. fresh milk grated parmesan cheese to taste salt and pepper

Preparation Slice finely the leek after removing the green leaves; peel and dice the potatoes.

In a saucepan heat up some olive oil and cook the potatoes and leek for a few minutes.

Add vegetable stock and cook, with a lid, until the vegetables are tender, approximately 20 minutes. Season with salt and pepper.

Whiz with a blender until smooth.

Pour the soup into a pan; add the milk, parmesan cheese and flour. Bring it

to the boil, reduce the heat and cook for a few minutes.

If the soup it’s to thick, you could add some more hot vegetable stock.

Serve with crusted bread or with fennel seeds taralli.

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The Autumn on the table The DIY section is for those who’d like to create small objects at home using a few simple, common household items and ingredients.

This section also shows us innovative ways to recycle things that would otherwise end up in the trash, thus giving nature a helping hand.

Edited by Donatella Simeone 40

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right:

Equipment below:

Pasta (different types like penne, ziti, sedanini....)

A cardboard roll Warm glue Twine Dry leaves Chestnuts (I used the wild ones, not edible, but you can also use walnuts) A fibre-tip pen (you don’t need it if you’re using whole-wheat pasta)

Assemblage

Colour the pasta with a fibretip pen.

Cut the cardboard roll into rings of 2/3cm thickness.

Use the warm glue to attach the pasta around the rings, covering the entire cardboard surface.

Surround the centre of the ring with twine, forming two laps, and tie up.

Today we are going to make an elegant, autumn-themed napkin holder using white-flour pasta, cereal or whole-wheat pasta.

Feel free to use expired goods — or just products you don’t particularly care for!

Here’s an easy way to create something attractive and original. Try making it as a fun project with your kids!

above :

Finishing touch

With the warm glue, attach dry leaves to the knot, and on top of the leaves, attach the chestnut. Here we are — the perfect decoration for your elegant autumn table!

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The cuisine of others In Rome, the cooking gets dressed with oriental notes from the Jewish tradition.

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Edited by Roberta D’Ancona

Battered courgette flowers, Jewish artichokes and anchovies with endive are just a few refined dishes from the Jewish tradition that are now part of Roman cuisine.

On the banks of the Tiber River flourished a vibrant Jewish community, identified by their own customs, professions and residential areas, and this community survived, with many ups and downs, throughout the Middle Ages. In Rome even now, walking through the streets of the Ghetto (established in 1555 by Pope Paul IV Carafa) along Octavia’s arcade, we can admire the homes of the Jewish community. Both tourists and citizens come to taste the many kosher specialities.

The term “kosher” indicates foods deemed suitable for consumption without falling into error against the Torah. Meat and fish are chosen and prepared according to the dictates of the Old Testament.

In the recipes, one will never find the meat of animals considered “unclean”: those without hooves and cloven feet, animals that chew their cud, birds of prey, fish without fins and scales, molluscs and shellfish, reptiles, and almost all insects.

Jewish citizens observing these laws cannot eat meat and dairy products together, per a precept that says, “You will never boil a kid in its mother’s milk.” Instead, they prepare meat using oil, goose or beef fat, or vegetable margarine.

In the Ghetto’s renowned restaurants, you can taste many dishes enriched by the contributions of Eastern traditions, imported into the capital by Jewish mer-

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chants and craftsmen since the tenth century.

Every Jewish dish is elaborate for several reasons: to comply with religious rules, to turn “basic food” into tasty dishes and to acknowledge the important role that food has always played for the Jewish people. Specifically, the table is considered the place of sacrifice and prayer. Despite its long tradition, this cuisine is always new and captivating with its Eastern notes and the use of highly aromatic ingredients like raisins, pine nuts, cinnamon and cloves. A real triumph, for example, is the fried food: courgette flowers filled with mozzarella cheese and anchovies, cod fillets, and Jewish artichokes are all recipes shared by the remarkably well-known Roman and Jewish cuisine. There are many other dishes, such as risotto of Shabbat, braided bread, “Aliciotte” with endive, “le coppiette” (slices of dry meat), tomatoes with rice and gnocchi alla romana (eaten on the occasion of the feast of first fruits, called “Shavuot”, which is celebrated seven weeks after Easter).

The list is indeed long but wouldn’t be complete without the many excellent dishes that characterise Jewish-Roman desserts. The pride of Jewish cuisine in Rome, in fact, is the confectionery. Most desserts are made of dried fruit, honey and candied fruit, born in the shadow of the Jewish tradition. Particularly well known are “tortolicchi”, Jewish sweet pizza, chamberlain biscuits and “nocchiata” — walnuts, almonds and hazelnut nougat fried in honey.

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Jewish Style artichokes

The roman artichokes, p provinces of Rome, Latina the protagonist of a uniqu of Jewish Ghetto in Rome.

The lands of the Volsci, a were dense Jewish settle than a millennium. In the recipe of artichokes artichoke, cut into a to remove the woody oil with the stem at becomes crispy.

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produced in the a and Viterbo, is ue recipe typical

along the Appia, ement for more Ghetto, the old is a classic. The a spiral in order y part, is fried in t the top until it

Ingredients for 4 people 4 mammole artichokes 1 lemon parsley extra virgin olive oil salt and pepper Preparation Clean the artichokes by removing the outer and tougher leaves, a part of the stem and trim the leaves.

Holding the artichokes from the stem, press and bang them on the work surface so that they slightly open out like a flower.

Place them in a bowl with cold water, ice and lemon juice for a couple of hours. Remove from water and drain well. Dry them with a towel.

Open carefully the leaves, season with salt and pepper and eventually sprinkle chopped parsley, then close them. Heat some oil in a large saucepan, add the artichokes and fry them until tender turning them often. Remove the artichokes from the oil and drain on paper towels. Serve hot.

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The declination of bread!

With the approach of the cold season the fun of cooking is enhanced by a renewed pleasure: the desire to receive and treat our guests with new delicacies. The best way to welcome them is with the incomparable aroma of homemade bread.

In this issue I will show you how to prepare a few loaves starting from a simple oil based dough; from time to time you can add the48ingredient your imagination n. will suggest.

1 October 2011

Edited by Monica Zacchia

Difficulty: easy Preparation time: 1 h + 1h30’ proofing Ingredients for 10 people: • 1 kg strong flour • 40 gr semolina • 500 gr water • 100 gr extra virgin olive oil • 15 gr salt • 30 gr fresh yeast To stuff: • basil pesto • walnuts • hazelnuts • chilli pepper • grated parmesan cheese • 10 pitted Greek olives • cumin seems • 50 gr. raisins Preparation: Mix the sieved flour with the semolina and the crumbled yeast, add salt, water, oil, knead well and let it rest for 1 h. After this time knead the dough for a few minutes by adding just a bit of flour even though it is sticky.

Rolls: Take from the dough 20 pieces approximately 40 gr. each; with the palm of your hands form the rolls and place them in a baking tray lined with oven paper.

Brush them with olive oil, on some of them sprinkle some cumin seeds, on others with the handle of a wooden spoon practise a hole in the centre where you will put a walnut, hazelnut, an olive, a tea spoon of basil pesto, and so on...

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Bread sticks: Divide 400 gr. of dough into 2 parts. Mix chopped olives to the first part of dough, then roll it out and cut into stripes to form bread sticks. Twist and stretch them.

You can season them with grated parmesan cheese.

Raisin rolls and braided chilli pepper bread: From the dough drawn approximately 150 gr. mix it with raisins, and form some rolls; roll out the dough remained, sprinkle chilli pepper, cut into strips 3 cm wide, form small braids and pinch bottom ends together.

Leave to rest all the rolls and bread sticks for 30 minutes and then bake at 200ยบ for 20 minutes. Spray a bit of water at the beginning of cooking to have a crunchy bread.

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Accadem Edited by Claudia Annie Carone

Specifically, what type of products does your company deal with?

Ferri deals with “dried vegetable products” including spices, legumes, dehydrated fruit, infusion products and accessories for teas and spices.

Study, research and continuous innovation underlie the philosophy of Ferri; a company that has decided to pursue an ambitious project by offering the public special products from around the world For four generations people have been carefully selecting the best vegetable products by deploying all of their experience. When was Ferri founded?

Ferri was founded in 1905 when Primo Ferri, a skilled and careful businessman who lived in Castel Goffredo (MN), where the current registered offices are located, decided to engage in an atypical and unusual cultivation for those times and area.

In fact, he steered towards the production of vegetables and gradually specialised in high quality products appreciated by an increasingly large clientele. It is precisely the quality and attention that we place in our work that has always showcased our products and set us apart from the competition. The following generations have continued the work started by Primo Ferri and even though they have remained strongly committed to his principles, they have followed the increasing demands of the market and have broadened their horizons to special vegetable products from all over the world.

The evolution of your business has brought you to develop the field of training.

How was the “Ferri Accademy” project created?

The Ferri Accademy is the business sector that deals with training. The majority of our products have special features and their use requires an in-depth explanation.

This is why people within the company with a strong personal passion for the world of taste are always studying and defining ways and opportunities to share their knowledge with others, either for personal culture or for professional growth. There are different key points that we use for training; we periodically organise training meetings on different levels to investigate the fascinating world of taste. The complete calendar of events and all information regarding our courses can be found on our website www.accademiaferri.it; We hold tasting sessions for the sole pleasure of savouring “new” drinks or food or special parings; we create editorial products to disseminate 52

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mia Ferri Albino Ferri, titolare

the knowledge that we have acquired with our research, study or investigations. We write, make and print books and handouts regarding our products that also used in our classes; we deal with publishing distribution: we select and propose works edited by various publishing houses that deal with and explain the characteristics of the products that are part of our range of products.

The sublime journey through the flavours began with Ferri’s historical “I Gusti Vegetali” brand. What is this?

“I Gusti Vegetali” is precisely Ferri’s historical brand that has always distinguished our products. An index of quality and professionalism, “I Gusti Vegetali” specifically deals with spices, salts, legumes, dehydrated fruit and infusion products, and we also offer accessories for serving our products.

For more information and to view our range of products visit our website www.igustivegetali.com.

Coccole is the brand name that specifically deals with infusion products and the accessories needed to present and serve these products on a professional level. We are able to offer proposals suitable to the needs of those who deal with and sell teas and infusions with custom packages. We boast an assortment that includes more than 200 products from the most classic and known to the most refined and sophisticated. Nevertheless, our attention is not only directed to those who make infusions their work but it is also directed to people who are passionate about this wonderful world and want to take advantage of a company that can offer them quality, reliability and professionalism. In this case, our reference site is: www.coccole.it.

What do you think of modern marketing strategies (facebook, blogs, websites) and how do you try to keep up with new technologies?

We believe it is essential to keep up with the times and to take full advantage of what technology has to offer. Our company is open to any type of challenge and confrontation with new media; this is why each of our sites has a “blog” area that is open to questions and opinions from people who wish to contact us. Furthermore, we can be

Specialisation in the selection of raw materials has led you to differentiate your offer in different lines of business. With regards to the infusion sector, you have a professional brand called “Coccole”.

What do you offer?

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ccademia Ferr

found on facebook with our pages “Ferri dal 1905” and “Coccole – il tè degli italiani” which are continuously updated with recipes and news. We have also established numerous collaborations with blogs that deal with food and taste in general. They work with us to spread the knowledge and use of our special products.

Today more than ever the protection of the environment has become a priority for companies who are called to respond to consumer’s expectations. In this regard, how do you operate?

This is an issue that we always have at heart and it is no coincidence that one of our slogans is “Respect for nature”. We are convinced that if we respect it, nature will continue to bestow its fruits and this is why we propose our products by following their production cycles without forcing or changing them.

You are a constantly evolving company.

Are you currently working on interesting projects?

We are always looking for something new!

People who follow and know us know that we never stop and we are always looking for the new proposals we have to offer. I cannot anticipate anything on our numerous projects but I can invite you to follow us on our websites and to discover what we are able to offer you.

For more information: http://www.ferridal1905.com/

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Pasta A revisited tradition — rediscovering the lost flavours of the staple of Italian cuisine!

A trip on the mountains cuisine in Emilia with “Tortei ad fareina ad castagne” Autumn has arrived, and with it many ingredients that lead us, with their intense flavours, toward the winter season. Chestnuts, pumpkins, nuts, broccoli and cauliflower abound on our tables as the royalty of our cuisine.

Stop serving fresh salads! It’s time for steaming hot dishes, invigorating and spicy. It’s time for pasta filled with the fruits of a walk in the mountains under the trees: Tortelli with chestnut flour!

Typical of a region, Emilia Romagna, cradle of the most important Italian stuffed pasta, tortelli with chestnut flour belong to the tradition of the mountain area of Piacenza.

Strongly influenced by the proximity of Lombardy and Liguria, the cuisine of this area has several dishes in which 56

the Emilian tradition blends with those nearby: polenta and potatoes (puleinta e pomdaterra), pumpkin tortelli (tortei ad zücc), stuffed cabbage (cavul ripein), and rind and chickpeas (cudga e sisar), among others.

The original recipe is a simple pasta, strictly hand-rolled with a pin (sauce adheres better to the resulting rough pasta surface), and a filling made from chestnut flour. The filling can be replaced with fresh or dried chestnuts that have been peeled, cooked in milk and crushed.

To a ricotta cheese, walnuts and butter, traditional seasoning, we add something spicier to enhance even more the flavour of the stuffing. n. 1 October 2011

Ingredients for 4 people: Tortelli dough: 300 gr. flour type 00 3 small eggs (170 gr. with eggshell) 25 gr. water 10 gr. extra virgin olive oil Filling: 200 gr. chestnut flour 180 gr. milk 5 gr. salt Sauce: 50 gr. clarified butter 30 gr. walnuts 20 gr. ‘nduja salt

Edited by Eliana Guagliano

Preparation: In a bowl beat the eggs with the water and the oil and mix with the flour.

Knead with your hands until you obtain a smooth dough. Let rest for about an hour wrapped in cling film. Prepare the stuffing by mixing the chestnut flour with milk and salt. Mix well to remove any lumps.

Roll out the dough into sheets ( the width depends on the shape you wish to give to your tortelli) put a small amount of filling (about 3 gr.), cover with another sheet of pasta and use a mould or a ravioli cutter wheel to form the tortelli.

Cook for approximately 7/8 minutes in salted boiling water with a teaspoon of extra virgin olive oil. In a large saucepan (able to contain all pasta prepared), sauté the ‘nduja and walnuts with melted clarified butter for about 2 minutes. Drain the tortelli, add them to the sauce and toss. Serve hot.

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Edited by Verdiana Amorosi

Oktoberfest2011 Beer festivals

From Oktoberfest to Halloween through “El Dia de los Muertos�, here is a roundup of the main autumn events celebrated in different parts of the world.

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Rivers of beer of every style, taste and colour, accompanied by songs, dances, games and attractions: no wonder that this year, Munich was invaded by hundreds of thousands of Germans who celebrated the Oktoberfest, an unfailing ritual for lovers of lager. The event, which belongs to the Bavarian tradition, has grown over time into an international festival that attracts more than six million visitors annually. It dates back to October of 1810, when Munich celebrated the marriage of Prince Ludwig I of Bavaria and Princess Therese of Saxony.

Since then, the event has been repeated each year and enriched with agricultural feasts, games, songs and dances.

Today Oktoberfest is held in the district of Theresienwiese, where a Luna park is set up with twenty large tents serving

special blends of the city’s historic beer.

The drink is accompanied by Weisswurst, the typical pork sausages; along with Haxen, roasted pork knuckles; Fleischpflanzl, meatballs served with white bread; Leberkäse, with beef and bacon; Pretzels, bread in a knot-like shape; and KnÜdel, sweet dumplings.

Italy, however, is not just watching: from the north to south, Italy enjoys festivals inspired by Oktoberfest, especially during the summer, to spread the culture of lager!

Here is a list of such events scheduled for October, where one can taste different types of beer and dishes inspired by the Bavarian tradition, meet local producers and participate in free tasting workshops:

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Until the 8th of October Oktoberfest Roma 7-9 Beer Festival Genova 7-10 Oktoberfest Fermo 1-10 Oktoberfest San Giorgio del Sannio (BN) 1-16 Venice Beer Festival 2011, Marghera (VE) 6-10 OktoberEUR Fest, Roma 22-23 All Saints Beer Fest, Civitella di Romagna (FC) 22-24 Scafati Beer Festival, Scafati (SA) 28-10-12-11 Festa della Birra di Roma

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El Día de los Muer A country with a millennial culture, a crossroads of people and nations that have survived inconceivable violence, indigenous land that is no one’s and everyone’s… that is Mexico. The fusion of two cultures — the Spanish and pre-Colombian — from five centuries ago, is palpable in the streets throughout the country, not only in the small villages of farmers and shepherds but in the churches and cathedrals of Mexico City, where the ancient gods have become one with the Christian saints. Maya and Aztec — pre-Columbian populations from south and north of Mexico, respectively — and their stories come alive in the rites and ceremonies still celebrated throughout the country. The Cult of the Dead is one of the most important.

On the Day of the Dead (Dia de los Muertos), Mexicans visit cemeteries not to bring flowers or to pray, but to offer food and drink and to talk with their dead. You can find them sitting on the gravestones to chat, drink and eat. The cemeteries are colourful and, rather than projecting sadness, express the joy of being able to spend time with loved ones. The most popular food is the “Pan de Muerto” (bread of the dead), a sweetened soft bread similar to a brioche but a bit dryer, baked all over Mexico and often with a skull and cross-bone shape.

There are many different recipes and preparation techniques (as expected considering the vastness of the Mexican territory), but among all those I tested, this one possesses the flavour and aroma that most remind me of my days spent there.

Mex wo 62

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rtos: Edited by Eliana Guagliano

a xican onder

Pan de Muerto Ingredients for 2 pan de muerto: 60 gr. milk 60 gr. water 65 gr. butter 400 gr. flour type 00 50 gr. sugar 25 gr. fresh yeast 2 eggs (about 160 gr. without eggshell) 2 gr. salt 1 gr. anise seed To glaze: 30 gr. unsalted butter sugar Preparation In a saucepan heat the butter, milk and water until the butter is melted and bring to a gently boil. In a bowl put the sugar, 100 gr. of flour, crumbled yeast and anise seeds, add the milk, water and butter and mix. Beat the eggs with salt and incorporate them to the mixture until well absorbed, add the rest of the flour little by little. Knead until you obtain a smooth and dry dough. Place the dough in a covered bowl let rise in a warm place until doubled in size.

Punch the dough down and divide into two equal parts: remove 1/5 of dough from each of them and set aside.

Obtain from the two large parts two round loaves and from the small ones two small balls and 8 sticks about 10 cm long. Press with the fingers, as to divide the stick into 3 parts, and form knuckles.

Place the bread in a lightly greased tray and let rest for 1 hour.

Bake in a warm static oven, at 180ยบ for 35 minutes. Glaze with melted butter, sprinkle with sugar and bake for a further 15 minutes.

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Halloween is coming:

Trick or 64

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Edited by Agnese Gambini

r treat?

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The Halloween tradition was born in Celtic Ireland and represented the end of the year. The word is an abbreviation of “All Hallows Eve” (night of every saint), and its characteristic colours — orange and black — indicate the harvest of late summer and the darkness of winter. Celts believed that on October 31, the lord of death allowed spirits to enter the world of the living to search for bodies to possess. To confuse the ghosts, villagers would dress up in frightening costumes and, to drive Druids away, go door to door carrying torches lit by a sacred fire.

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During the night, they would eat pork, beer, cider and especially colcannon — mashed potatoes and onions served in a large pot for the entire village.

Halloween spread to the United States in the mid 1800s when, due to a severe famine, many Irish people migrated to the US, bringing their culture with them. Today’s most popular traditions are trick-or-treat outings and Jacko-lanterns, elements of Christian origin that with time merged with the original pagan ones. The first dates back to when Christians revolved between villages begging for a bit of bread of soul (raisin cake), offering prayers for the dead in exchange. The second concerns Jack, a cheater who

managed to deceive the devil and for that reason was not accepted into either Heaven or Hell after death. He remained stuck in the darkness; when he asked for help, the devil threw a live coal from the fire of Hell. Jack put the ember in a rotten turnip to light his way. In America, pumpkin is used for Jack-o-lanterns instead of turnip because it is readily available. Through the centuries, the culinary traditions linked to October 31 have changed and today are mainly pumpkin cakes, both savoury and sweet; candied red apples; and a lantern-shaped cake that is difficult to prepare.

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assion for Visual Food

Friends of Open Kitchen: The main word for Halloween is “to dare�, so here you will find tutorials that show you stepby-step how to prepare monstrous cakes: mummies, bats, black cats and much more!

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Edited by Rita Loccisano

Bloodshoot eyes Bloodshot eyes are a typical Halloween image and represent the eyes of the living dead, or horrific zombies and vampires.

Scary! You can serve them in a buffet as a sweet finger food or as decoration in a spooned dessert.

Discover how to create them step-by-step.

Ingredients and equipment: (photo 1)

1 can of lychee already peeled small white grapes red grapes black cherries sirup or frozen raspberry a carving knife, called also thai knife Preparation: Wash and dry the grapes, then place the white grapes in the cavity of the lychee, with the stem hanging down (photo no. 2). Trim the lychee at the base so that they can stand upright on the plate (photo no. 3): Using a carving knife with a very thin and sharp blade

remove a cone from the skin and flesh from the centre of white grapes.

Always with the small carving knife form a small cone from red grapes (photo no.

5) and place it in the centre of the white grape’s grain.

Now you have created a pupil.

With a teaspoon drop gently on the edge of lychee some black cherries or raspberry juice (photo no. 7).

Pour around more juice drops following the grain of the lychee: In this way you will have perfect red capillaries (photo no.8).

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Passion for Visual Food

when it starts to set. Let cool down.

Edited by Antonella Cennamo

Sugar paste: Ingredients 30 gr. water 2 and 1/2 gelatine sheets 50 gr. honey 450 gr. sift icing sugar

Cake Pops What’s going crazy in the States lately?

Cake Pops! Simple cake balls on a stick and decorated in anyway your imagination suggests!

Here is for you a version for Halloween, sweet and monstrous!

Preparation: Place the gelatine in water for about 10 minutes. In the meantime sieve the sugar directly into a mixer. Weight the honey in a small saucepan, add the water and gelatine and let dissolve over a low heat, do not bring to the boil. Once ready keep stirring and then pour it over the icing sugar.

Knead with a mixer until combined (it will take about a minute). Transfer it in a work

You just need a few simple ingredients and tools: Equipment: Rolling pin, toothpick, different shape moulds.

Ingredients: 1 cake to crumble (15 cm diameter), 2 tablespoons of custard cream, 2 tablespoons of milk, 2 tablespoons of rum, different colours sugar paste (white, black, orange, red, green).

Cake recipe: Ingredients 100 gr. ricotta cheese 100 gr. sugar 100 gr. flour 1 egg 1 tsp baking powder 2 tbsp milk Preparation Mix well all the ingredients, bake in a warm oven at 180Âş for 20 minutes. Always test with a toothpick. Let cool down completely.

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Custard cream: Ingredients 25 gr. flour 50 gr. sugar 2 egg yokes 250 ml milk zest of 1 small lemon

Preparation: Beat the egg yolks with sugar, add the flour, milk and lemon zest. Cook over a low heat and keep stirring. Remove from heat 70

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and smooth the surface with your hands.

At the beginning it will seem impossible, but practice will help. Repeat the operation with all the balls choosing a different colour for the various characters you want to create.

The effect should be more or less like this (photo no.5).

surface and knead with icing sugar or corn starch and form a soft and smooth dough.

Wrap it in cling film and store in a well sealed tin box.

Preparation Cake Pops: Crumble the cake rubbing two pieces. Once finished, add the custard cream, milk and the rum and mix until you obtain a mixture similar to the one on photo no. 1.

Take a small dose of dough and form some balls, lay them on a plate and refrigerate for 15/20 minutes, just the time to set (photo no. 2 And 3).

Once ready, roll out the sugar paste, not too thin, but quite wide. Place in the centre a ball cake (photo no. 4 ) and try to cover it with the sugar paste, trim off any excess 5

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To create the skeleton (photo no. 6): mould with the hands the profile of the face, with fingertips create the cavity for the eyes and mouth. Form tiny balls with black sugar paste and shape eyes, nasal nostril and mouth.

If you have sugar art equipment, use the ball tool, but with your hands is not complicated!

If your hands get warm and the dough becomes sticky, help yourself with corn starch.

For the mummy (photo no.7): Place two tiny balls of red sugar paste at the height of the eyes, roll out some white sugar paste and cut into thin strips. Cover the face with the “bandages” and fix them at the sides of the face using just a bit of water.

For the pumpkin (photo no. 9): take an orange ball, with a toothpick form some segments and gradually expand them (photo no.10),then using the imagination and some tools (or even the hands and a small knife), you can have fun creating various facial expressions with some black sugar paste. With a green ball form a cone and a few curls to complete the decoration (photo no.11).

And now, let yourself be guided by your imagination. You can create many different characters, a bat, a black cat, a witch’s hat, or a green baby monster ... it’s Halloween have fun!!

Once ready, let the various characters dry for at least an hour, then, gently place them on a lollipop stick. Be careful not to tighten them too much in your hands, if you do not want to deform or even break.

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Passion for Visual Food

Halloween Cupcakes

biscuits keeping all of the feeling on one side. Place the biscuit on the centre of the muffin, so that you can see the filling, and decorate with more ganache and small buttons as you can see in the photo.

For your Mummy Cupcakes, frost a muffin with the chocolate ganache, place 2 small chocolate candies to form the eyes. Roll out some white sugar fondant, cut into small stripes and place them on top of the muffin to form the mummy bandages.

Difficulty: medium Costs: Economic Preparation time: 1 hour Muffin: 100 gr. butter 100 gr. sugar 2 eggs 250 gr. milk 70 gr. chopped dark chocolate 250 gr. flour type 00 40 gr. cocoa powder 1 sachet of baking powder a pinch of salt Ganache: 50 gr. double cream 50 gr. dark chocolate

To decorate: White sugar paste, chocolate candies, Oreo biscuits

Preparation First of all prepare the muffins. In a bowl sieve and mix all dry ingredients, in another bowl mix the wet ones. Combine everything mixing quickly. Pour the mixture into muffin cases and bake in a warm oven at 180º for 20/25 minutes.

When ready leave them to cool down on a wire rack.

In the meantime prepare the ganache: bring the cream to the boil, remove from heat add the chopped chocolate and mix until chocolate is melted.

If you think it’s too liquid, or if you like the taste of dark chocolate you could add some more chocolate chunks. Let cool down.

It’s time to decorate: To create Owl Cupcakes, Frost a muffin with the chocolate ganache. Separate the Oreo 72

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Stree Street food in Italy dates back to the time of the Roman Empire, the roads of which were invaded by crowds of people that at some point had to find food and drink. The conditions, the prevalence of nomadic life and the influence of various cultures (especially Arab cultures, which have a long history of street food) resulted in a rich tradition that links the cultures of various Italian regions.

Street food — born to satisfy the needs of merchants, tired and hungry from travel and with little free time — gave life to a flourishing trade ready to offer fast, cheap food. This tradition perpetuated over centuries, and today it is normal to come across street vendors prepared to restore not just tourists but locals, who often develop real affection for the rite of street food.

In Italy, we have many foods designed for fast consumption, all interrelated. For example, there’s “farinata ligure”, which can also be found in Piedmont with the name of “Cecina” and in other variants throughout the Italian territory and

beyond.

Another typical street food leads us to Romagna: the fabulous “piadina”. There are traces of this flat bread dating back to the Romans. The kiosks in the area offer piadina stuffed with cured meat and cheeses, but the most typical filling is Parma ham and 74 n. 1 October 2011

Edited by Alessandra Scollo

et food

squaquerone cheese.

Depending on the area, there are some differences between the various piadina, such as the form, shape and texture. In Ravenna, it is rather thick and soft, whereas in Rimini it is thinner but larger in diameter.

How can we fail to mention “Supplí” — the typical rice balls, cousin of the Sicilian “arancino” and the Liguria region’s “granatine”? Supplí hide a surprise inside: mozzarella that, when you bite into the rice ball, stretches out in a long strip — hence the name “Supplí al telefono” (supplí on the telephone). Supplí and arancini differ in shape and because supplí are made with red rice, but the substance is the same.

We could go on for hours listing the most common street food! This cuisine of great tradition lends itself to a lifestyle that not only unifies cultures but links the past and present.

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Supplì Difficulty: Medium Preparation time: 30 minuts Ingredients for 4 people: 300 Arborio rice 50 gr. drained mozzarella 50 gr. parmesan cheese 200 gr. tomato sauce 1/2 onion 50 gr. butter Sauce: 100 gr. mincemeat 1/2 litre broth 2 table spoons extra virgin olive oil Salt and pepper breadcrumbs Batter: 1/2 l water +250 gr. flour 1/2 glass white wine Frying oil Preparation In a saucepan fry the onion and sauté with the mincemeat for 5 minutes, add the wine and cook until evaporates. Pour in the tomato passata, season with salt and pepper and cook until thick. Add the rice and, if necessary, broth stirring often until the rice is cooked.

Once cooked add butter and cheese and remove from heat.

At this point, with wet hands, form the mixture into bite-sized portions and mould each portion around finely chopped mozzarella. Cot the supplí with the batter (prepared with water and flour) then in breadcrumbs.

Repeat this phase so the mozzarella doesn’t came out when you fry them.

Fry at 180º in abundant frying oil until golden brown.

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Piadina Romagnola

fresh rocket

Difficulty: Easy Preparation time: 40 minuts

Preparation In a bowl mix all the ingredients. The dough should be firm but at the same time easy to roll out, so regulate the water quantity.

Knead well for about ten minutes, dust the bowl with flour, cover with a humid cloth and let rest for half an hour.

Divide the dough into four. Roll out each pie-

Ingredients 500 gr. flour 150 ml water 2 teaspoons bicarbonate of soda 2 teaspoons salt 75 gr. lard Filling: few slices Parma ham Squaquerone cheese

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ce with a rolling pin and form disks 3 mm thick and with a 24 cm diameter. Make sure the surface is smooth.

Heat up the “testo�(a cast-iron flat pan specifically designed for piadina), when very hot quickly cook the piadina on both sides, fork the bubble to ensure the surface is flat. Serve with parma ham, squaquerone cheese and rocket.

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Farinata Difficulty: Easy Preparation time: 20 minuts + rest time Ingredients 250 gr. chickpea flour 50 ml extra virgin olive oil Few sprigs of rosemary 700/800 ml water salt and pepper

Preparation: Sieve the chickpea flour with a pinch of salt into a bowl, add little by little the water and whisk until the batter is smooth and fluid, leave it to sit in the oven for at least 4 hours. Remove the froth and add the olive oil, keep a bit on one side to oil a pizza tray where you will pour in the batter. The “farinata” has to be maximum 1 cm thick, that’s very important.

Bake in a warm oven at 220º for 20 minutes, until has set and golden brown.

Serve hot with freshly-grounded pepper.

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Pastorino Casa: the online shop What could be better in autumn then a hot plate of steaming polenta with porcini mushrooms, or perhaps deliciously enriched with a wild boar ragout?

Cooked in a frying pan or baked in the oven and even in the sweet version, the polenta represents in many regions of Italy a true passe-partout of the table. Its preparation is often associated with the use of copper pots and cauldrons, practical, elegant, indestructible and suitable for both the kitchens of the great chefs and of those who cook for passion. A wide range of copper pots and cauldrons are available on www. pastorinocasa.com, e-commerce shop able to satisfy every requirement of customers thanks to the choice of well 600 referenced products, all-available in the warehouse. As you know buying on line products for the kitchen is becoming for many fans a real fashion and online shops like Pastorino are able to respond to the demands of different customers thanks to the perfect organisation of each step: from the acceptance of the purchase order to the delivery of the product and even after, thanks to after sell assistance. The company sends articles throughout Europe, EEC and non-EEC countries and throughout the world.

On sale on Pastorino House you can find

many prestigious products, such as Barazzoni pans, Lagostina FivePly and Dominates pans, Clipso’ pressure cookers and Clipso’ Control, coffeemakers Star Alessi, VEV, Bialetti and many other products for the kitchen as the copper cauldrons equipped with a practical motor.

These products have the advantage to transmit the heat better than any other material (copper has a conductivity expressed in 392 W/m°K while the stainless steel only 16 W/m°K). This allows the heat to spread evenly across the container to avoid those annoying burns which you get mainly using steel pans.

Copper, also allows you to cook over a low heat, allowing both a homogeneous cooking that preserves the original flavour and nutritional properties of foods as a significant energy saving. Among other things, the attractive design of the copper products allows its use for table service, giving a touch of elegance and refinement.

Copper cauldrons are not just suitable for cooking polenta, but lend themselves to the use of many preparations, such as risotto, jams, preserves, and everything that during cooking need to be continually shuffled.

Equipped with a motor, thus allow to prepare excellent recipes without necessarily having to stir continuously.

On the “Pastorino House” website you can find different models of any size. They are suitable for gas cooking, firewood, electric and ceramic hobs and are all made in accordance with the CEE standards.

Evolving over the years, Pastorino House has maintained constant attention to quality and detail, trying to mix in the best tradition and technology in order to offer refined products to international customers and functional at the same time.

For information: www.pastorinocasa.com

Hazelnuts and chestnuts: Dried fruit, the autumn queen When we talk about typicality, we think immediately of produce with beneficial and unique qualities, obtained with the respect for the environment and using traditional methods. But what makes a food unique and valuable are the collective wisdom and passion of those who, over many years, enhance and transform it into an environmental resource, the b i o l o g i c a l characteristics intrinsic of food with a unique and unmistakable taste.

This is the case with hazelnuts and chestnuts, dried fruits

that are harvested in many areas of Italy from the end of August to November, and that represent real excellence in Italian food.

The chestnut is the fruit of the chestnut tree (Castanea Sativa).

It has a shell (pericarp) that shifts from light to dark brown and is enclosed in a spiny capule (bur). When the fruits reach maturity, the burs split open and release two or three fruits with sweet flavour and an oily and powdery texture, high in calories. Famous throughout Italy are, to name a few, the Cuneo, Tuscia and Montella chestnuts.

The last are used to 80

produce a liqueur.

The hazelnut, on the other hand, is the fruit of the hazel (Corylus avellana L.), one of the oldest plants cultivated by man. The part we eat is actually the seed, which is enclosed in a light brown woody shell (pericarp). It has a bitter but pleasant taste that is also particularly caloric.

Three of the most appreciated varieties are the Giffoni hazelnut, known for its perfectly round shape; the Piedmont IGP hazelnut, used in the confectionery industry; and the hazelnuts of Viterbo, the area of greatest n. 1 October 2011

Edited by Natalia Piciocchi

production nationally.

Chestnuts and hazelnuts are part of the Italian gastronomic tradition, involving simple gestures and poor but authentic ingredients.

They figure greatly in the cooking memories of those who, like I, have lived surrounded by hazel and chestnut trees.

I remember collecting hazelnuts by the end of August and continuing with chestnuts in October. I especially looked forward to the chestnuts, whose presence was limited to a brief period. Only until Christmas could we prepare and enjoy the typical cakes of my town, such as the chestnut log, sweet “panzerotti�, jam, tarts, small sweets coated with coconut and chestnuts roasted directly on the embers

in the fireplace.

During the period of San Martino, however, hazelnuts become the protagonists of the table. To this day, every house recognises this anniversary by serving the famous nougats made with honey, sugar and hazelnuts. There are several variants of this recipe, and every family treasures its own.

Here for you some savoury and sweet recipes where dried fruit is the protagonist 81

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Chestnuts soup with tripe and beans Preparation time: 1 hour Difficulty: medium Ingredients for 4 people 200 gr. cleaned and cooked tripe 200 gr. cooked borlotti beans 3 sausages 20 chestnuts 250 gr. tomato passata 1/2 onion 1 tea spoon oregano salt chilly pepper a few bay leaves Preparation Remove the skin from the row chestnuts and boil them for the time necessary to remove the pellicle. In a pot fry the chopped onion and sautĂŠ the crumble sausage for a few minutes. Add the tripe finely cut and cook until all the cooking liquid is evaporated, about 15 minutes.

Add the tomato passata, beans, chestnuts and bay leaves and cook for 30-40 minutes over a low heat.

Half way through cooking add oregano and chilly pepper.

Serve hot with crusted bread.

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Small hazelnuts nougats Preparation time: 45 minuts Difficulty: medium Ingredients 500 gr. toasted hazelnuts 500 gr. sugar 1 teaspoon of honey zest of 1 organic lemon vanilla essence granulated sugar Preparation Put the sugar in a large saucepan over a low heat until the sugar is completely melted.

Add the hazelnuts finely chopped, honey, lemon zest and the vanilla and keep stirring over a low heat.

Pour the mixture into a lightly oiled marble worktop. Wet your hands and, by taking portions of the mixture, form the small nougats quickly before the mixture begins to set.

Sprinkle the sweets with granulated sugar and wrap in tissue paper or oven paper.

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Chestnuts Log Preparation time: 1 hour Difficulty: medium Ingredients 1 kg chestnut pure 200 gr. icing sugar 200 gr. amaretti biscuits crumbled 200 gr. cocoa powder a small glass amaretto liqueur a small glass strega liqueur vanilla essence Coffee buttercream: 300 gr di zucchero al velo 150 gr di burro ½ tazzina di caffè ristretto To decorate: sugar paste decorations Preparation Mix the chestnuts pure and the amaretti biscuits crumble, add sugar, cocoa powder, the liqueurs, vanilla essence and combine gently.

Spread the mixture in a wet and squeezed cloth; flatten it with your hands to form a rectangle. Spread most of the buttercream, obtained by mixing icing sugar, melted butter and coffee. Roll the mixture using the cloth to help you making a log shape and transfer it into a serving plate. Shape the cake with your hands and using a fork trace irregular lines to give it a woody effect. Decorate with the remaining buttercream and with some sugar paste decorations.

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Once upon a time...

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Edited by Claudia Annie Carone Antonella Marconi

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During my childhood, there was a time in late summer during which our big kitchen was transformed as if in the grip of something magical: it was time to prepare tomato preserves! I would come back from playing with my friend and see a seemingly endless number of tomatoes, waiting to be made into passata.

My grandma and Mum used to place the tomatoes in a large, blue oval tub to wash them and make them shiny.

The tomatoes were then dried and placed in a gigantic pot.

From the kitchen, we could hear the simmering... blobb... of tomatoes cooking slowly and releasing a scent into the air that I can still smell; it is indelible!

I would be sent off to the pharmacy to buy something which seemed to me prohibited: acetylsalicylic acid. But the pharmacist in the village knew that it was the moment of tomato preserves.

We then had to transform the cooked tomatoes into passata, putting them through a strainer to remove the skins.

Once we had carefully filled the jars with pulp, we sterilised them in a pot full of water. We then left them to cool for an entire day, after which we stored them in the larder like a precious treasure.

When preparing pasta, we would retrieve and use that treasure, finding it as deeply flavoured and red as the warmth and love that our grandmothers and mothers had put into preparing it.

Those memories now give me a sense of respect for the old things, punctuated by patience and the desire for acts so genuine and heartfelt.

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Tomato sauce Ingredients 70 kg. ripe tomatoes ( for about 40 jars) basil Tools: Knife Very large pan Lid Colander Strainer Glass jars with vacuum seal Scoop Funnel Preparation Wash the tomatoes and cut them into four, place them in a large pan with water over high heat and bring to the boil for 15 minutes.

Once cooked remove from heat, drain from excess water and pass the tomato pulp trough a strainer to separate the pulp from the skin.

Take some jars with a vacuum seal, place on the bottom and half way through a basil leaf and pour in the obtained pulp, use a funnel to help you.

Seal well the jars and place them again into the large pan filled with water, being careful no to brake them. Bring to the boil and leave for 30 minutes to sterilise and to make them last longer.

Let rest the jars into the water until they are completely cold: In this way you will be able to see if some water got inside the jars. If that’s the case use the sauce as soon as possible or you will have to throw it away. The intact ones could be stored for a year.

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Celiac disease and Cooking Quite often, we hear about someone with celiac disease, an autoimmune disorder triggered by the consumption of gluten. The disorder damages the intestine, and the only treatment is to avoid all products containing gluten.

This disease is now widespread. It is thought to affect one out of one hundred people, with an alarming progressive diffusion that does not spare even the elderly.

The treatment is to give up a whole series of common foods, but these can certainly be replaced with benign foods. It is important to know that we have alternatives, and that is why we are providing suggestions here: You or a family member might be glutenintolerant, or you might host a meal for someone who suffers from celiac disease.

Gluten is the composite of two proteins: glutelin and gliadin.

Apparently the second one causes the conflict in our body; it can be defined as the “glue� of the wheat, and its presence makes the products elastic, cohesive, porous and soft. It helps baked goods rise and gives them a nice golden colour.

Where is gluten found? In all types

of wheat and more. Therefore, prohibited items include wheat, spelt, Kamut, triticale, rye, bulgur and monococco wheat. As a consequence, anything prepared with wheat, barley (such as beer) or oats will be toxic to someone with celiac disease.

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Edited by Olga Botta

rice flour, glutinous rice flour (glutenfree, but so named because it is very sticky), soy flour, almond flour, corn flour and starch, buckwheat flour, chestnut flour, potato starch, manioc flour, tapioca flour, and all types of flour obtained from pseudo-cereals without gluten (quinoa, amaranth, millet and all legumes).

These flours cannot be purchased indiscriminately, however; you must first ensure that they were produced without coming in contact with wheat flour or cereals containing gluten.

You are free to eat all fresh, unprocessed and naturally glutenfree products such as rice, amaranth, quinoa, millet, whole legumes, fruit, vegetables, meat, fish and cheeses.

You have a large number of choices, so you definitely can have a healthy diet!

If we want to prepare food for ourselves or for a loved one with celiac disease, we must be very careful to use kitchen tools — including the oven — with no trace of flour or other food waste.

If used properly, however, even gluten-free flours allow us to obtain excellent results that are not unlike their glutinous relatives. You must

As we’ve already mentioned, the treatment is the complete, lifelong avoidance of all products that could contain gluten. Those with celiac disease should not renounce the pleasure of eating, however; we can replace wheat flour with naturally gluten-free flours. Options include 93

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choose the right ingredients and/or mix them properly according to what you want to prepare.

To prepare a good — actually excellent — short-crust pastry, and more generally a classic pastry that you can use with a sweet or savoury filling and that won’t crumble for lack of cohesion, try the following: 230 gr. corn starch 65 gr. potato starch 220 gr. fine rice flour 8-10 gr. of xanthan gum (a vegetable gum extracted from seaweed, used as a substitute for gluten to bind the ingredients). You can find it in galenic pharmacies or in stores specialising in gluten-free food.

Xanthan gum is widely used in this manner by the British, and it is actually the main ingredient of chewing gum.

If you don’t find xanthan gum, use gluten-free cake flour, available in pharmacies and health food stores.

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Linzertorte Gluten free Famous for being the oldest cake in the occidental world (born in Link in Austria it seems to have 350 years). Is a typical autumn cake, very fragrant. What you read is my gluten-free translation of the version proposed by the spouses Laurendon, known and much appreciated editors, writers of history and cooking....

Preparation time: 20 minuts + rest in the fridge Cooking time: 35 minuts + 10 mins rest in the oven Ingredients 125 gr. gluten-free flour (use the homemade short crust mix or the gluten-free flour you can buy in health food stores as previously mentioned) 125 gr. peeled and finely chopped almonds 125 gr. salted butter 125 gr. icing sugar 1 small egg (about 40 gr.)

Zest of a 1/4 of a lemon 1 teaspoon of grounded cinnamon 1 teaspoon cocoa powder 1 pinch of ground cloves (optional) 200 gr. of raspberry or redcurrant jam (do not change type of jam or it wont be Linzer Torte anymore) a pinch of salt Preparation In a bowl break the egg, add salt, icing sugar and butter. Mix with your fingertips, add the finely chopped almonds, lemon zest, cinnamon, grounded cloves (if you like it) and cocoa powder. Still mixing with fingertips incorporate the flour and combine the dough quickly.

The dough will be quite soft but don’t worry you don’t need to roll it out. Wrap the dough in cling film and let rest in the fridge for about 2 hours.

Pre heat the oven at 180-190Âş.

Take the dough out of the fridge, use 2/3 of the dough and lay it into the bottom and up the edges of a tart tin using only your hands.

Spread the jam on the base and with the remaining dough for many stripes about 1 cm wide and use them to form a lattice on top of the jam.

Bake in the oven for 35 minutes.

Then switch off the oven, transfer the tin on the bottom of the oven for about 10 minutes so that the bottom of the tart gets dry and golden brown.

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Children, it’s snack time!

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Edited by Patrizia De Angelis

Often there is a risk of underestimating the importance of the snack in feeding the children, which according to nutritionists should include 5 meals a day. The function of the two snacks (mid-morning and afternoon) is to break the hunger between meals so that the child does not arrive too hungry at the next meal. Snacks should be light, genuine and with not too many calories. You should suggest to the child fruit, a small sandwich, cookies or a pastry.

Children prefer pre-packed snack, and nowadays mums too as they are absorbed by thousands of thing to do and have no time to prepare snacks at home. In this section we will recommend healthy snack, easy to make and delicious so that your children can enjoy a homemade snack and you mum can rediscover how quick it is to prepare a simple and tasty snack!

Chocolate chip rolls Difficulty: medium Cost: economical Ingredients (for 15 pieces) 350 gr. Manitoba flour 150 gr. flour type 00 70 gr. sugar 50 gr. unsalted butter 2 eggs 250 ml warm milk + 2 tablespoons 1 sachet of active dried yeast half tea spoon of salt 100 gr. chocolate chips Preparation With a mixer or by hand mix the 2 types of flour with sugar, one egg, yeast, salt and milk. Halfway through add the softened butter and knead well until the dough is elastic and smooth.

Form a ball, place it in a bowl and cover with cling film. Allow the dough to rise for 1 hour or until it is doubled in size.

Knead the dough again and add the chocolate chips. Divide the dough into equal-sized balls, flatten them slightly and arrange on a baking tray lined with oven paper. Let rise for 30 minutes. Brush the rolls with the other egg beaten with 2 tbs of milk. Bake in a hot oven at 200ยบ for 15/20 minutes.

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Chocolate what a passion!

The lands that stretch between the peninsula of Yucatan, Chiapas and the Pacific coast of Guatemala have given rise to a fascinating and long-running history: that of cocoa and chocolate with it. The history includes many curious legends, such as that of an Aztec princess in ancient times who was entrusted by her husband to guard an immense treasure while he was away at war. When the enemy came, the princess refused to reveal the hiding place of this treasure and so was killed. From her blood came the cocoa tree, whose seeds are as bitter as her suffering but also as strong and exciting as her virtues.

Heady, rich in aromas, pleasant to the touch: chocolate is all these things and more. Over the centuries, emperors, kings, Popes, musicians and writers have honoured and exalted its virtues. Presented with a chocolate bar, few can resist the temptation to eat it. Certainly not all chocolate is of good quality, however, so we must distinguish between handcrafted and those

mass-manufactured products that are commercially available in supermarkets. In this article, I will explain how to distinguish a good chocolate and how to use the best chocolate in baking.

Chocolate is prepared from cocoa butter (the fat of cocoa beans) with the addition of powdered cocoa beans, sugar and other optional ingredients such as milk, almonds, nuts or other flavourings. It is used melted, in flakes and drops, and grated. Chocolate connoisseurs divide it into six groups based on the percentage content of cocoa butter: white chocolate 30% , milk chocolate 30%, chocolate me-doux 38%, surfin 50%, extra bitter 60% and pure chocolate (very bitter) 70%.

Tempering The professional confectioners use very of98

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Edited by Imma Di Domenico

res quickly consistency during cooling and snaps. ten the tempering technique to obtain a finished product shiny, glossy and smooth.

When the chocolate is melted, the cocoa butter tends to separate into two parts, one more solid and one more oily. When the chocolate cools it is more opaque and tends to form a thin white layer on the surface. This happens because the cocoa butter is composed of different types of fatty substances, each of which crystallises at different temperatures.

In order to overcome this problem we have to fully temper chocolate to allow to amalgamate again the particles of cocoa and sugar with those of the cocoa butter in small homogeneous crystals. A well-tempered chocolate has a glossy appearance, acqui-

Here how to proceed.

Melt the dark chocolate, by setting the bowl over simmering water (bain marie) at a maximum temperature of 40º/45º.

Set 2/3 of melted chocolate on a marble worktop, leave the rest on the bowl.

Spread it with a spatula and bring the temperature down to 27º/28º . Once reached this temperature pour again the chocolate into the bowl with the rest of the chocolate (1/3), keep it in a bain marie and bring the temperature to 31º/32º.

Now the chocolate is ready to be used for all different preparations. (For this technique you need to have a thermometer and polycarbonate moulds, easy to find online).

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Sachertorte

Sachertorte (how is called in German) is the chocolate cake par- excellence and most famous and appreciated in the world.

This chocolate delicacy is a typical Austrian tradition cake and is a sixteen years old apprentice, Franz Sacher, that created this cake in 1832.

The history says that the head chef was taken ill and the task to prepare a deli-

cious dessert for the prince Von Metternich Winnesburg, was left to Fran: After a long thought, decided to combine simple and traditional ingredients such as chocolate and jam to create a delicate and tasty dessert. Apparently the cake had a great success and from that day the young Franz Sacher had a lot to do to prepare this cake, which also took his name.

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Preparation time: 1h Difficulty: medium Ingredients: For the cake: 3 eggs 100 gr. dark chocolate 100 gr. sugar 100 gr. self-rising flour 100 gr. butter For the filling: 200 gr. apricot jam For the icing: 150 gr. dark chocolate 50 gr. butter

Preparation Beat the eggs and sugar until creamy and fluffy. Melt the chocolate with butter and combine with the egg mixture. Add sieved flour and fold gently. Pour the mixture into a greased and floured 20 cm baking tin. Bake in a warm static oven at 180ยบ for 40/45 minutes. When ready let cool down on a cooling rack.

Cut the cake in half and spread the apricot jam. Top with the other half.

Melt the chocolate with butter in a bowl over simmering water. Place the cake on a rack on top of a plate and pour the icing over the cake, making sure it covers the top and sides completely by using a spatula. Write with the chocolate Sacher or decorate, as you like.

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Autumn

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Recipes

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Pumpkin and rice quiche

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Preparation tme: 1 hour (+ 12 hours pumpkin preparation) Difficulty: easy Costs: Economic Ingredients for 4 people Pastry: 100 gr. grated Parmesan cheese 100 gr. flour type 00 4 handful of rice 50 cc water 40 gr. butter 1 tsp. salt 2 eggs (1 whole and one egg yolk) Filling: 80 gr. extra virgin olive oil Half “roman� pumpkin, orange outside 5 tablespoons milk and with an oblong shape salt and pepper 200 gr. ricotta cheese Preparation Scoop out the pumpkin inside, season with salt and let rest in a colander for about 12 hours. Cook the pumpkin pulp and rice in boiling water for 10 minutes, drain and place them in a bowl. Add to the pumpkin and rice, sieved ricotta, butter, parmesan cheese, olive oil and the eggs.

Mix with milk and season with salt and pepper.

Prepare the pastry by mixing the flour with salt and water. Roll out half of the pastry dough quite thin and lay over an oiled cake tin. Pour in the filling and top with another layer of pastry. Close and trim the edges and brush the surface with some olive oil. Bake in a warm oven at 180ÂşC for 30 minutes.

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Savoury Plumcake

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Preparation time: 65 min Difficulty: easy Ingredients for 4 people 180 gr. flour 3 eggs 100 ml whole milk 100 ml extra virgin olive oil 250 gr. ricotta cheese 3 tablespoons of grated pecorino cheese

100 gr. of diced pancetta 50 gr. boiled chicory a handful of green beans 1 sachet baking powder Salt and pepper

Preparation Heat up the oven at 180ยบ.

Chop all vegetables. In a bowl beat the eggs with the olive oil and milk. Add the sifted flour and baking powder, pecorino cheese, ricotta cheese, pancetta and all vegetables and mix with a spatula, season with salt and

pepper.

Pour the mixture into a buttered and floured cake tin and bake for 50 minutes.

Remove cake from tin once cool.

Serve sliced with cheeses, salads and cured meats.

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Pessè

Ancient recipe of the culinary tradition of the Apennines in Parma. Simple dish of the table in the mountains is still one of the signature dishes of Mrs. Mina Cavalli in Bedonia (Parma)

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Preparation time: 1h e 15’ Difficulty: medium Ingredients Filling: 2 kg herbs 1 glass extra virgin olive oil 600 gr. ricotta cheese 150 gr. grated parmesan cheese 2 tablespoons flour salt 100 gr. chestnut flour

Pastry: 200 gr. flour type 00 150 cc water 1 teaspoon salt oil

Preparation Wash herbs and cut them. Cover with salt and let rest for a few hours. Squeeze them to remove the excess water and place them in a bowl.

Add olive oil, 300 gr. of ricotta cheese, parmesan cheese and flour and mix well.

Prepare the pastry by mixing flour, salt

and water until you get a smooth and elastic dough. Roll out 2 very thin disks.

Lay one disk on a pastry case, spread the herbs mixture, the chestnut flour, ricotta cheese and sprinkle a bit of olive oil. Top with the other layer of pastry and seal the edges. Bake in a warm oven at 180ÂşC for 40 minutes.

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Troccole with walnuts, sea bass and a porcini mushroom cream Ingredients for 4 people Fish stock: sea bass trimming (head and bones) 50 gr. onion 30 gr. extra virgin olive oil 1 bay leaf 15 gr. celery 1 garlic clove a few chive straws 1 lt. water

For troccole (a type of pasta): 320 gr. flour type 00 3 large eggs (190 gr. with eggshell) 10 gr. extra virgin olive oil Sauce: 2 sea basses about 500 gr.

200 gr. porcini mushrooms 50 gr. extra virgin olive oil 40 gr. walnuts 10 gr. garlic (about 2 cloves) 200 gr. fish stock

Preparation Fillet the 2 fishes and set the trimming aside (except the skin) to prepare the fish stock. In a saucepan fry in some olive oil the onion, fish heads and bones, add a bay leaf, celery, chive, garlic and water. Cook for approximately 20 minutes removing the froth from time to time. Filter the fish stock.

Prepare the pasta dough and roll it out into sheets about 3 mm thick.

Form the pasta using the troccole rolling pin. If you don’t have it, just roll out the pasta sheet (as you would to make tagliatelle) and with a sharp knife slice into stripes 5 mm thick. To prepare the sauce fry the onion and garlic in olive oil when golden brown add the sliced sea bass fillets. Cook for 3 minutes. Remove fish fillets from he

pan and set them aside, in the pan add sliced porcini mushrooms and cook for 10 minutes. Season with salt and pepper, remove the garlic and add 160 gr. of fish stock; let cook until no stock is left. Blend the porcini mushrooms with 40 gr. of fish stock.

Cook the “troccole� in salted boiling water with a drizzle of olive oil for 10 minutes.

In the meantime crumble the walnuts, leave 4 kernel for decoration, and toast them in a pan; add the porcini mushroom cream and half sea bass fillets. Drain pasta using a slotted spoon and toss it into the sauce.

Decorate with the walnuts kernel and the remaining sea bass fillets. Serve hot.

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Pumpkin Tortelli from Mantova

With parents from both Mantova and Milan, my childhood and adolescence are linked to the memory of the ravioli that we used to enjoy around the table when we got together with grandparents, uncles, cousins and friends. Tortelli were the featured dish of those feasts.

We prepared the filling the night before so that it could absorb its flavours overnight.

Then the next day almost at dawn, we prepared the pasta, pulling it into long sheets with

a pasta machine.

Watching every phase of preparation, I learned how to make tortelli the old-fashioned way — actually very easy!

Traditionally, tortelli are served with melted butter and sage or with a tomato sauce, but in this recipe we use a special sauce — an original taste pesto!

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Difficulty: medium Costs: economic Ingredients for 4 people (about 60 tortelli) Pasta dough: 3 eggs 300 gr. flour salt

Filling: 500 gr. pumpkin 150 gr. Grana Padano cheese 150 gr. amaretti biscuits 150 gr. mustard from Mantova

Preparation Prepare the filling the day before. Cut the pumpkin into wedges and bake in the oven or in a saucepan with just a bit of water. Chop the pumpkin, amaretti biscuits,mustard (drain the liquid first) and the cheese. Mix together, it should be soft but “firm�.

In the meantime prepare the pasta, it should be compact and smooth. Roll it into sheets and cut into squares. Add a teaspoon of filling in the centre, fold into a triangle. Press down firmly around the edges to push out any trapped air and seal in the filling, or they’ll burst when cooking. Be careful not to drop some of the filling into the edges or it will be dif-

Sauce: 10 sage leafs 5 walnuts 50 gr. butter 1 garlic clove

ficult to seal them. Bring the two ends together between the thumb and index finger, press the two ends together to seal, fold the top edge and turn it up.

Continue like that until you have finished all ingredients.

With a mixer chop the sage, garlic and walnuts. Add the mixture to some butter, cook over a low heat until you obtain a smooth sauce.

Cook the ravioli in salted boiling water with a drop of olive oil. Once they start floating to the surface remove them with a slotted spoon. Add to the sauce and toss.

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Parisian gnocchi

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Preparation time: 50 minuts Costs: medium Difficulty: Medium Gnocchi: 500 ml. fresh milk 100 gr. butter 250 gr. flour 6 eggs 150 gr. grated parmesan cheese a pinch of salt a pinch of nutmeg White sauce: 50 gr. butter 50 gr. flour 500 ml fresh milk salt and nutmeg

Preparation First of all prepare the white sauce: In a saucepan melt butter, stir in the flour and cook for 2 minutes. Gradually mix in the hot milk until you obtain a smooth sauce.

Stirring the entire time, cook over a low heat for 5 minutes or until thick. Season with salt and nutmeg. Set aside.

Prepare the gnocchi: In a saucepan heat up the milk, add a pinch of salt, nutmeg and butter. Bring to the boil then remove from heat. Add the sieved flour. Mix well with a wooden spoon and cook over a low heat for 5 minutes until thick and you could here a “frying� noise on the edges. Remove from heat and let cool down the dough for 5 minutes. Incorporate the eggs one at the time stirring well. Wait

until the egg is well incorporated before adding the next one.

Add 125 gr. of parmesan cheese and mix.

Bring a large pot of water to boil. Pre-heath the oven at 180Âş. Spread a bit of white sauce into a baking dish.

Form the gnocchi: smooth the mixture between two spoons and form some quenelles. Cook the gnocchi in the salted boiling, until they rise to the surface, drain them. Toss with the white sauce and scatter them in the baking dish. Cover with the remaining white sauce, sprinkle with more grated parmesan cheese. Bake in the oven for approximately 15-20 minutes, until golden brown.

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Speck involtini with pork mincemeat and lemon sauce

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Preparation time: 40 minuts Difficulty: easy Costs: economic Ingredients for 4 people 20 speck slices (cured smoked ham) 300 gr. pork mincemeat 1 egg 1 handful grated parmesan cheese salt and pepper Sauce: lemon juice extra virgin olive oil salt chilly pepper

Preparation In a bowl mix the mincemeat, egg, parmesan cheese, salt and pepper. Combine well. Place the speck slices on a worktop, distribute the meat mixture on each slice, roll the involtini and place them on a baking tray.

To prepare the lemon sauce: Whisk the lemon juice with the olive oil for a few minutes, season with salt and chilly pepper. Stir and pour the sauce over the involtini, cover with kitchen foil, and bake in a warm oven at 200ยบ for 20 minutes.

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Pork fillet with grape sauce and caramelised shallots

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Preparation time: 45 minuts Difficulty: easy Costs: medium low Ingredients for 4 people 1 pork fillet about 500/600 gr.

4 shallots 150 gr. black grape 70 gr. butter

1/2 espresso cup of Marsala wine or Brandy 2 teaspoons honey balsamic vinegar salt and pepper

Preparation Start preparing the shallots: it will take approximately 45 minutes. Peel them and cut them in half. Cook them in a frying pan with 20 gr. of butter over a low heat until they start to brown.

Add 2 table spoons of Marsala wine, when the temperature it’s quit high so that the alcohol can evaporate, 2 teaspoons of honey, season with salt and pepper and let cook.

After approximately 20 minutes turn the shallots and cook them in the other side. If needed add a few spoons of water.

At the end of cooking they’ll be golden

brown, soft but firm.

In the meantime prepare the meat: in a non stick pan melt the remaining butter and cook the fillet for 20 minutes or until, if you slide a skewer deep inside, the meet juice is clear. At this point wrap the meat in foil to keep it warm. In the same pan add the washed grapes. Cut them in half and remove seeds. Cook for 10/12 minutes with a few drops of balsamic vinegar, until tender.

Blend grapes to obtain a smooth sauce.

Dish up the sliced pork fillet with the grape sauce, shallots and their cooking sauce.

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Sweet and sour pork loin with baby onions and balsamic vinegar 120

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Preparation time: 25 minuts Difficulty: easy Costs: economic Ingredients for 4 people 8 pork loin slices 1 jar borrettane onions 4 tablespoons honey 4 tablespoons balsamic vinegar glaze 6 tablespoons extra virgin olive oil salt and pepper

Preparation SautÊ’ the pork loin slices in olive oil for a few minutes over high heath on both sides. Season with salt and pepper. Add the baby onions, drained from their liquid, the honey and balsamic vinegar

glaze and toss until the meat is well cooked.

Cook the sauce a bit more until has thickened. Serve hot.

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Chuteny di zucca

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Preparation time: 15 minutes + 40 minutes cooking time + 2 hours rest time Difficulty: easy Costs: economic Ingredients (for 4 250 gr. jars) 1 kg. pumpkin flesh 3 dl. vinegar 200 gr. brown sugar 200 gr. granulated sugar 50 gr. raisins

50 gr. dry apricots 1/2 teaspoon ginger 1 small chilly pepper 1/2 teaspoon coriander seeds a pinch of salt

Preparation Peel, de-seed and cut pumpkin into chunks, blend it coarsely with a mixer.

Chop finely the dry apricots; chop the chilly pepper.

Transfer all ingredients in a large bowl and stir. Cover with cling film, store in a cool and dark place and let rest for two hours.

Then transfer the mixture into a pan and cook over a low heath for 40 minutes, stirring continuously. Pour the chutney into jars, seal and turn upside down. Cover with a blanket until completely cool.

Store in a cool, dry and dark place.

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Spiced Apple Jelly

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Questa gelatina si presta a molteplici usi: deliziosa con i formaggi, utile sulle torte di frutta, si può anche consumare “nature” come una marmellata su pane o fette biscottate

Preparation time: (1 night + 30’) Difficulty: medium Ingredients 3 kg of apples 750 gr. of sugar for each kilogram of juice you obtain 3-4 cloves a few seeds of star anise 1 cinnamon stick water

Preparation Cut apples into quarters and cook them, without removing the skin, with the cloves, cinnamon stick and star anise until they are pulpy. Put the mixture in a white towel, possibly washed without detergent, so that doesn’t have any perfume, leaning on a colander and a large container underneath, so that the juice of the apples is filtered. Leave it to drain overnight. In the morning, gently sque-

eze the cloth and measure the juice and add the sugar. Bring to the boil, occasionally skim off any scum, until the jelly sets ( test it by pouring a few drops on a saucer, it must remain firm enough).

Pour the liquid jelly into hot jars that have been sterilised (you can put them a few minutes into the oven). Seal each jar with a lid immediately and let them cool down under a blanket.

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Castagnaccio with ricotta cheese

Traditional recipe from the Apennines of Parma where it is called “Castagnassu c’u recottu”. In ancient times it was cooked wrapped in chestnut leaves in a cast-iron “testo” (typical flat pan) between the embers in the fireplace.

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Ingredients for 4 people 200 gr. chestnut flour 300 gr. water a pinch of salt a pinch of sugar 400 gr. ricotta cheese 1/2 glass of milk Olive oil

Preparation In a bowl put the chestnut flour, salt and sugar; Mix adding water little by little until you get a smooth mixture.

Pour the mixture into a greased 24 cm diameter cake tin. In a small bowl mix the ricotta and milk until you obtain a smooth and soft cream. Spread it on

the chestnut cake base, smooth the surface.

The cake and the ricotta layer must be maximum 1 cm high.

Bake in a warm oven at 180ยบ for approximately 40 minutes. Serve lukewarm or cold.

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Biscuits with figs honey

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Preparation time: 60 minuts Ingredients for 4 people 300 gr. flour type 00 100 gr. sugar 100 gr. unsalted butter half teaspoon of baking powder 1 egg 1 small cup of milk 3 table spoons of figs honey

To garnish: granulated sugar

Preparation In a bowl mix all the ingredients until biscuits. Sprinkle with the granulated you get a smooth and homogeneous sugar and bake at 180ยบ for 15 minudough. Wrap in cling film and chill for tes or until golden brown.

20 minutes. Roll out the dough and with different shape cutters form the

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Costs: medium Difficulty: easy Preparation time: 1 hour e 30’ + pastry rest Ingredients Ricotta cheese short pastry: 175 gr. flour type 00 75 gr. rice flour 2 egg yokes 100 gr. well drained ricotta cheese 40 gr. unsalted butter

50 gr. sugar 1 tablespoon of honey( about 30 gr.) thyme 1 teaspoon of baking powder a pinch of salt Filling quince jam 2 egg whites 100 gr. sugar 70 gr. toasted hazelnuts

Mini meringue tarts with a ricotta cheese and a thyme short pastry

Preparation Reduce the hazelnuts to a fine powder.

Sieve flour and baking powder and prepare the pastry. Beat with an electric mixer the ricotta cheese with very soft butter until smooth, then add the egg yolks, sugar and a pinch of salt.

At the end add the sieved flours, mix until all the ingredients are combined. Form a ball, wrap in cling film and chill in the fridge for at least an hour (you can also leave it overnight).

Roll out the pastry until is about 3-5mm thick, cut out 6 or 8 small disks and cover the tart tins (alternatively you can use

a 26/28 cm of diameter tin). Lightly prick bottom of the pastry with the tines of a fork.

Prepare the meringue. Beat the egg whites on a low speed with an electric hand whisk until the mixture resembles a fluffy cloud then add the sugar in three times, gradually increasing the speed. Continue to beat until the meringue becomes firm and glossy, then gently incorporated the grounded hazelnuts, fold with a spatula from bottom to top. Cover the base of pastry with the quince jam, without exceeding, spread a layer of hazelnut meringue

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(*) and bake at 175 째 C for about 30 minutes. If the meringue is browning too much, cover with aluminium foil. Remove from the oven and let cool down completely on a wire rack before serving.

NOTE (*) you can spread the meringue on the jam with the help of a teaspoon, but the result will be aesthetically better if you use a piping bag with a medium size nozzle (smooth or star).

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ditorial Stuf

ROBERTA D’ANCONA coordination and direction

BARBARA LECHIANCOLE coordination and marketing

http://incucinaconroberta.blogspot. com/

http://cucinadibarbara.blogspot.com/

CLAUDIA ANNIE CARONE coordination and creative http://lericettedellamorevero.com/ I was born in the “Salento” region. I breathed for a long time the “home made” fragrances until I was tall enough to spy the art on tiptoe through the table, making sure no one could see me. I’m a singer-songwriter and I’m currently studying music at university. My passion is the culinary art. In Open Kitchen I’m the creative manager, I try to transform the ideas into reality.

I’m a wine and food journalist, I had the pleasure to write a few cooking books. I live in Rome but I’m from Sicily. I have an husband and a son that support me in everything I do.

I live in London but I’m from Tuscany and my family is from Puglia region, where the good food is part of the culture, where my grandma taught my mum and my mum taught me. In Open Kitchen I try to bring my entrepreneur experience.

CHIARA ROZZA graphic

NICOLETTA PALMAS translator

DONATELLA SIMEONE photographer

http://kucinadikiara.blogspot.com/

http://my-breadandbutter.com/

http://ilcucchiaiodoro.blog.tiscali.it

I was born and I live in the Lodi area in Lombardy, land where traditions and good food are a “must”.

I’m a graphic publisher, a wife and a mum to be. The passion in everything I do is my main characteristic.

I was born in Sardinia island, I used to live in London for 9 years, where I still work as a cabin attendant for a Japanese airline. At the moment I live nearby Rome and I’m always on the move between London and Tokyo. I love italian food but also ethnic food.

I’m from Salerno but I moved in Reggio Emilia 8 years ago. I love cooking since I was very young. I prefer desserts and simple dishes but prepared with care, passion and tradition.One of my passions is also photographing food and much more.

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ditorial Stuf

Agnese Gambini

ALESSANDRA SCOLLO

Antonella Cennamo

http://amarantomelograno. blogspot.com/

http://mammapaperasblog. blogspot.com/

http://bastaunsoffiodivento. blogspot.com/

I’m from Marche region and I moved in Rome 7 years ago. I have a remote past of a quiet life in a small village and a recent past of an hectic life in the city with scenography studies, internal architecture and interior designer. A present with a quiet life in the city with photography studies and a passion for food.

I’m From Sicily but live in Veneto with my husband from Campania region. I’m 34 and I have 4 children. I used to have a restaurant and at the moment I’m the owner of a take away pizzeria. I love my children, cooking, singing, writing and taking pictures. This new experience will give me the chance to improve my passions and to share them with you.

I’m from Naples but i live in Brussels. “Basta un soffio di vento” is a mixture of my passions: good food, photography, my travels and my daughter.

My blog is just like me...restless, often ironic, greedy and always curious, sometimes creative and often a bit lazy.

I do really hope in my creations and words you will find inspiration, ideas and, why not, even a smile!

Antonella Marconi

Carla Bronzino

Cinzia Donadini

http://saporiinconcerto.blogspot. com/

http://napolicentrale-torinoportanuova.blogspot.com/

http://essenzaincucina.blogspot. com/

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

what about me? i’m a painter, with a passion for all art expressions. I have great fun in trying new recipes, matching colours and taking photographs of what I cook!

In my everyday life i’m an interior designer, a wife and a mother of two children but they don’t like too much eating.

I’ve always loved cooking and I wanted to make cooking my profession. But I choose another path and today I live with pencils and colours between the aromas and flavours of what I talk about in my blog.

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CLAUDIA AMBU

Eliana Guagliano

Elisa Adorni

Fabiola Palazzolo

http://www.monpetitbistrot.com/

http://ilgamberetto.blogspot. com/

http://staserasicenadanoi.blogspot.com/

http://olioeaceto.

I learned as a child to love the kitchen: with my dad to pick vegetables in the garden and use it for dishes, with my grandfather to mix pies and fry pancakes, with my mom to do ... everything else. This is me.

I live in Parma, I am an architect and professor of restoration at the University of Parma. I love cooking and rediscover the culinary traditions of the region where I live, I prepare the dishes that have the aromas and flavors of the ‘grandmother’s kitchen’, but with the addition of a personal touch!

Federica Di Marcello

IMMA DI DOMENICO

Monica Zacchia

Rita Loccisano

http://notedicioccolato.blogspot. com

http://dolciagogo.blogspot.com/

http://dolcigusti.com/

http://amouseon

I’m Neapolitan, almost 40 year old, with 2 children and a excessive passion for the confectionery.. If it were possible I would live forever with the fingers in the pastry surrounded by puffs of flour and chocolate, the scent of spices and tufts of cream, including whips and whisks, including eggs and soft butter...soft like me!

In heart I am a blogger with a latent passion always present over the years, the smell of bread or cake freshly baked, reading recipes like anti-stress balm, pastry chefs as guru of happiness.

I live in Moden children aged 15 My passion for presentation of me to create the good looking an food. My ideas ar internet site.

She come from Sardegna, 29 year old, she has a degree in cultural heritage, art lover. She loves photography, reading, traveling, cooking and experimenting new combinations. She works with several online magazines, and received the “Café Blog” for photography. Her dream? Open his own Bistro!

Tuscany by adoption, but with a heart from Abruzzo region, sweet but stubborn, this is ME. The kitchen has always been my favorite stress. I LOVE invent and experiment and you will find all the fruits of my adventures in the kitchen on my blog.

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I am 27 years o Sicily. I am a wif blogger, for me I love to experim try new recipes, tastes.

n. 1 October 2011

alazzolo

.blogspot.com/

old and I live in fe, a mom and a cooking is fun, ment and always looking for new

Natalia Piciocchi http://fusillialtegamino.blogspot.com/ I live in Campania and I am a 36-year old mother passionate about cooking.

I deal with animal husbandry and agro-food quality and, of course, my culinary choices have always followed the development of safe and genuine products.

Olga Francesca Scalisi (in Botta) http://uncuoredifarinasenzaglutine.blogspot.com/ A lawyer paid to the kitchen or perhaps the opposite. Two distant worlds that characterize the essence of my life. A life in which celiac disease came, and my blog is dedicated to it, it was born to nullify any difference.

Silvia Tacconi

Verdiana Amorosi

nthetable.com/

http://cucinanonnapapera.it/

http://www.lacucinadiverdiana.it/

na with my two 5 and 16 years. aesthetics and the dishes led e VisualFood ®, nd good to eat re posted on my

Cook for passion and only later for work. I love the kitchen because, after the time, the concentration, the technique and the passion that you put into your creation, is a wonderful moment, the one in which you read the pleasure in the eyes of those who savor.

I live and work in Rome. I have a degree in languages​​, I am a journalist and I collaborate with various sites and, from some years, I deal with web marketing. I love traveling and cooking.

occisano

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

... you want to join us?

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marketing@openkitchenmagazine.com

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You love cooking and you would like to see your original recipes published on our magazine?

Send you recipe and pictures to: creativita@openkitchenmagazine.com

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Contacts

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Open Kitchen Magazine www.openkitchenmagazine.com numero 2, anno 2011 Coordinamento & direzione ROBERTA D’ANCONA Coordinamento & sviluppo marketing BARBARA LECHIANCOLE coordinamento & creativity CLAUDIA ANNIE CARONE creativita@openkitchenmagazine.com Progetto & realizzazione grafica CHIARA ROZZA Fotografia & foto di copertina DONATELLA SIMEONE

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