Open Kitchen Magazine - n°3 - February 2012 by Open Kitchen Magazine

n.3 February 2012

Chef Mattia Poggi | Valentineâ&#x20AC;&#x2122;s Dinner | Sweets for carnival

Summary 8.

10.

Food industry

The scent of bread

12.

INTERVIEW

16.

20.

DOLCEMENTE

TASTE OF ITALY

For Valentine’s Day... a romantic dinner!

CHEERS!!!

36.

40.

44.

Food allergies

Sweets for Valentine’s Day to allergy test

CARNIVAL IN THE WORLD

Once upon a time

52.

56.

RAW FOOD

Italy gets coloured with taste: Carnival delicacies!!

Honey

Scones for two

Chef Mattia Poggi

Romantic Victoria Sponge Cake

28.

32.

34.

DIY

Valentine’s Day: Ideas for a romantic dinner table!

Muffin with a love message!

On Valentine’s Day I will give you a rose

46.

48.

50.

SNACK TIME PIZZA&CO

At Carnival… Pizza!!!

OpenKitchen - n. 3 February 2012

Children’s party: A mix of coloured sweets!

VISUALFOOD

Harlequin on a plate!

26.

Nature’s colours: Raw food palette!

Colours never faded

EDITORIAL TEAM CONTRIBUTORS contacts

n. 3 February 2012 - OpenKitchen

Summary 8.

10.

Food industry

The scent of bread

12.

INTERVIEW

16.

20.

DOLCEMENTE

TASTE OF ITALY

For Valentine’s Day... a romantic dinner!

CHEERS!!!

36.

40.

44.

Food allergies

Sweets for Valentine’s Day to allergy test

CARNIVAL IN THE WORLD

Once upon a time

52.

56.

RAW FOOD

Italy gets coloured with taste: Carnival delicacies!!

Honey

Scones for two

Chef Mattia Poggi

Romantic Victoria Sponge Cake

28.

32.

34.

DIY

Valentine’s Day: Ideas for a romantic dinner table!

Muffin with a love message!

On Valentine’s Day I will give you a rose

46.

48.

50.

SNACK TIME PIZZA&CO

At Carnival… Pizza!!!

OpenKitchen - n. 3 February 2012

Children’s party: A mix of coloured sweets!

VISUALFOOD

Harlequin on a plate!

26.

Nature’s colours: Raw food palette!

Colours never faded

EDITORIAL TEAM CONTRIBUTORS contacts

n. 3 February 2012 - OpenKitchen

Open Kitchen Magazine

www.openkitchenmagazine.com February 2012 Coordination & creativity CLAUDIA ANNIE Coordination & revision MONICA ZACCHIA Coordination & translation NICOLETTA PALMAS Photo Storage ELISA ADORNI Graphic and layout ELENA MARIANI Photography DONATELLA SIMEONE ADVERTISING: Do you want to advertise a product, event or a company? Please send an email to:

creativita@openkitchenmagazine.com Write in the email object “ advert”. We will be happy to talk to you!!!

READERS: You love cooking and you would like to see your original recipes published on OPEN KITCHEN MAGAZINE? Send your recipe to:

creativita@openkitchenmagazine.com write in the email object “Candidature”: From today open kitchen will give you the chance to see your new recipes and pictures(without signature) published in our new website.

Dear Friends, Incredibly, we have reached the fourth issue! We are proud to present a product that continues to improve, thanks to new collaborations, which help us communicate to you the best representations of our passion, as food blogger, for food and everything that revolves around this passion: Receive, prepare a perfect mise en place, use the right tools, amaze. Browse the magazine and you will find yourself immersed in an Italian carnival, in the midst of a romantic dinner for the day of the Lovers, or in the kitchen of one of the most beloved young chefs, Mattia Poggi. Enjoy this preview that we have prepared for you! Good reading!

The Editorial staff

Photo by Agnese Gambini 6

OpenKitchen - n. 3 February 2012

n. 3 February 2012 - OpenKitchen

The Editorial staff

Photo by Agnese Gambini 6

OpenKitchen - n. 3 February 2012

n. 3 February 2012 - OpenKitchen

y e n o H

Food industry

Edited by Natalia Piciocchi

From the standpoint of the food industry, honey is produced by bees and is differentiated into two primary types: honey nectar, which comes from the flowers; and honeydew honey, which is collected by bees from nectar that is exuded from other insects that feed on the sap of plants. When honey nectar is derived from a single type of plant, it is defined as single-flower honey. When it is derived from different species of plants it is known as wildflower honey. Since ancient times honey has been known and appreciated for its beneficial and curative properties as well as its properties as a sweetener. For many years, honey was the only source of sugar for humans; however, in time it has been replaced by cheaper sources such as sugarcane and sugar beets. Fortunately the unique composition of honey, which must be exclusively produced by bees, and the various beneficial characteristics linked to the many different kinds of this natural food, have become a food resource that is widespread in many areas of Italy and the traditional, natural sources of honey are being protected. Today, only Lunigiana honey and the honey of the Dolomiti Bellunesi have received the coveted Protected Designation of Origin (PDO) recognition by the European Union. However, other farms whose honey production is based on the characteristics of the plant species present in their regions, are awaiting PDO recognition of their products. In cooking, honey has always been widely used. It is served with cheeses, used as a sweetener for beverages and used to create unique flavours when cooking meat or fish. But, it is important to know how to choose the right type of honey because honey varies in flavours that can range from the really sweet acacia honey to the markedly bitter notes of chestnut honey.

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Ricotta cheese dessert with nougat and honey difficulty: easy preparation time: 15 minutes rest time: 1 hour in the freezer ingredients for two: 250g ricotta cheese 80g hazelnuts nougat +20g for decoration 2 slices pineapple in syrup honey

Mix the ricotta cheese with sugar; add 80g of finely grounded nougat. Transfer the mixture in a heart shaped mould and freeze for 1 hour. Unmould the dessert just before serving it. Dice the pineapple and place them next to the dessert. Decorate with the remaining nougat, coarsely chopped. Serve the dessert with honey. n. 3 February 2012 - OpenKitchen

y e n o H

Food industry

Edited by Natalia Piciocchi

OpenKitchen - n. 3 February 2012

The scent of bread

Scones

Edited by Monica Zacchia

for two

In the sweet bread quite often we use baking powder, the same we

use to bake our cakes, to transform it in small desserts to taste warm. For a romantic breakfast I’ll suggest you this scone recipe, the traditional Scottish sweet quick bread, served on the five o’clock tea, accompanied by the typical clotted cream or butter and jam. This recipe uses double cream and scones are squareshaped. From a Richard Bertinet recipe.

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recipe for 12-15 scones difficulty: easy preparation: 20 minutes rest time: 15 minutes baking time: 15 minutes ingredients: 150g salted butter 300g strong flour 300g flour type 00 150 sugar 20g baking powder 280g sultanas 190g double cream 190g milk 2 eggs beaten with a pinch of salt

Method: Preheat the oven at 220ºC. In a large bowl sieve the flour and baking powder and rub in the butter. Add the sugar, sultanas and mix well. Stir in the milk and double cream mixing with a spatula until dough comes together. Turn on to a floured work surface and knead gently. Flatten the dough and fold it, press again the dough and fold in the opposite side. Pat dough into a square and let rest, covered with a cloth, for 15 minutes. Roll out the dough into a 2,5 cm thickness. Cut out into squares 6x6 cm. Transfer scones into a to a parchment-paper-lined baking tray. Brush the beaten eggs on top of scones, wait 2 minutes for glaze to set and brush again. Reduce oven temperature to 200ºC and bake for 20 minutes. Reduce oven temperature to 170ºC and bake for 10 minutes or until puffed and golden.

n. 3 February 2012 - OpenKitchen

The scent of bread

Scones

Edited by Monica Zacchia

for two

In the sweet bread quite often we use baking powder, the same we

OpenKitchen - n. 3 February 2012

n. 3 February 2012 - OpenKitchen

Interview

chef

Mattia Poggi Edited by Monica Zacchia

Mattia Poggi, the young and well-loved chef

on the show “Mattia detto fatto”, which airs on Alice TV, graduated from Alma, the prestigious international cooking school run by Gualtiero Marchesi, a true master chef. After graduating, Mattia worked under the young but great chef Fabio Fauraz, who introduced him to the wonderful but tiring culinary world. He recently published his new book, I Buffet, detto fatto!, which Mattia’s wife, Laura, loves. He has two passions, cooking and surfing, which he’s enjoyed since he was 12. In both cooking and surfing, he tries to find that balance that is essential to both riding a wave and tying together all the ingredients in a dish. His show is a completely new genre and that’s why it’s been such a success. He cooks good, fast meals that are easy to replicate at home. But the fresh twist lies in how Mattia presents his plates — with a rhythm and energy that’s completely new to the genre. This innovative style will result in more shows of its kind. Let’s see if we can get him to reveal a secret or two. 12

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Interview

chef

Mattia Poggi Edited by Monica Zacchia

Mattia Poggi, the young and well-loved chef

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n. 3 February 2012 - OpenKitchen

Mattia, who was the most important person in your professional training? Who opened your eyes to the secrets of the kitchen and why? After the course at Alma, which was essential for me and I’d recommend it to anyone, Fabio Fauraz, the young cook from Genoa with a huge range, inspired me the most. During the careers of great chefs, there is almost always a family member, maybe a grandmother or a mother, who unwittingly awaken the passion for cooking in their kitchen and that then becomes a successful career. Who was this person for you? In my family, there aren’t any professional cooks; but, my father, Walter, is an excellent game cook. Maybe he was the one who — unbeknownst to him — gave me the boost. You cooking, and your personality, have attracted the attention of international stars like Jennifer Lopez, Madonna and Naomi Campbell. Which of the three would you pick to work with? Definitely Jennifer Lopez. I don’t think she shies away from a good dish while the others might be hard to feed. There is a lot of talk about food and recipes on TV and in books and magazines. Do you think this is an expression of a real need, a return to slow cooking and having people over for a meal or do you think it’s just a trend because of the economy? I think it’s definitely a trend — unfortunately for me — but it seems like it will last a while. I think cooking is fashionable because it’s a luxury; it 14

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doesn’t cost much; you can be creative and it’s easy to repeat.

Greek, with its many flavours and simplicity. But, actually, having tried many different traditional recipes in all the places we visited, I never tried anything I didn’t really like. In fact, the culinary traditions that Italians claim to be “second-class” are actually wonderful. The place where I ate the worst was France.

In your book, you offer a fun guidebook rather than a traditional cookbook. I mean, there are things that you never see on the table that you have actually seen quite often. Can you tell us what the worst was? Well, there are people who pull out their own wine and water as soon as you sit down at a restaurant. I hate that.

Your book is dedicated to your loved ones and to someone special: Pippo. Can you tell us who he is? Pippo is simply my best friend, a brother with whom I spend most of my time.... [And have] for decades

What ingredient can’t you live without, that you wouldn’t go into the kitchen without? A good garlic. I love it and I use it a lot. (I mean, often, not in huge amounts.)

Tells us what you can make in just a few minutes if four guests stopped by, maybe using a recipe from your book? The “SOS dinner” recipe at the Poggi house is pasta with garlic, oil, chilli peppers and anchovies in oil. Put all the ingredients in a bowl and cook it in a bain-marie using the pasta water. Then drain the pasta and season with the anchovy cream and chopped parsley. Tell us a secret, a tool or a trick that changed your life in the kitchen? The immersion blender has become my lifelong friend. As a good Genovese chef, in addition to pesto, your absolute favourite dish is stewed tripe, which you only eat at Christmas with all your family because your wife doesn’t like it. Which dish do you use to win her over: sweet or savoury? Laura loves gnocchi with Castelmagno cheese. She’s always asking for them and I’m happy to make gnocchi for her. You’ve gone around Europe with your TV show “Mattia detto Fatto!” What type of cuisine is your favourite and what surprised you either in a good way or a bad way? The best cuisine I tried was definitely

On your show, you’ve met many aspiring cooks that are actually quite good. In your opinion, what are the mistakes that one should never make? The biggest mistake is to get into the restaurant business because your friends tell you you’re a good cook. You become a professional through experience and sacrifice. You need to be humble in the kitchen. That’s the big secret. Tell us a fun anecdote that happened in the kitchen during your long career. My friend, Fabio Fauraz, once was pretending to set fire to me and actually did. The funny thing was his and his wife’s faces when they were trying to extinguish the fire. It was fantastic. This has been a very successful period for you. What are your future plans? I’m opening a restaurant — I’ll keep you informed — and I’d like to think of new formats for the kitchen. I have a lot of ideas and fortunately I know people that can help me turn them into reality. Thank you Mattia and good luck for your book! Ciao!!! A big kiss! n. 3 February 2012 - OpenKitchen

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doesn’t cost much; you can be creative and it’s easy to repeat.

What ingredient can’t you live without, that you wouldn’t go into the kitchen without? A good garlic. I love it and I use it a lot. (I mean, often, not in huge amounts.)

Romantic Victoria dolcemente

Sponge Cake

Edited by Antonella Cennamo

We all know the 14th of February is the day of love, sweet promises and

surprises! The love we feel for our beloved one is expressed giving out beautiful flowers and jewels. Valentine’s day every year becomes a must for lovers and dreamers! You don’t need to spend a fortune with presents, even an home made small gift made with your heart is enough to make your other half happy. And I’m sure that with this sweet mini cake the success is guaranteed.

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Difficulty: Medium Preparation time: 1 hour 30 minutes Rest time: 1 night Baking time: 30 minutes Ingredients for 3-4 mini cakes Sponge cake Strawberry jam Strawberry (optional) Whipped cream White and Red sugar paste Red ribbon Sponge cake: 110g butter, softened at room temperature 110g caster sugar 1/2 teaspoon vanilla extract 110g self raising flour 10g corn-starch 1/2 teaspoon bicarbonate 2-3 tablespoons milk

n. 3 February 2012 - OpenKitchen

Romantic Victoria dolcemente

Sponge Cake

Edited by Antonella Cennamo

We all know the 14th of February is the day of love, sweet promises and

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Method: Preheat the oven to 180ยบC. With an electric whisker cream the butter, the sugar and the vanilla extract. Beat in the eggs and add it to the butter cream, a little at the time. Fold in the sieved flour, corn-starch and bicarbonate. If necessary add some milk to loosen it. Pour the mixture into a greased 20 cm cake tin and bake for 30-40 minutes. If a skewer inserted into the middle comes out clean is ready. Remove from the oven and allow to cool down before removing it from the tin. Cut out some heart shapes: you need two for each mini-cake If you want you can moisten the cake with a warm milk and vanilla infusion. Spread the jam on top of one small heart, and the whipped cream on the other one base. Add sliced strawberry if you want. Sandwich the two hearts together. Coat the top and sides of the cake with whipped cream using a spatula. Chill for a few hours, better to keep it in the fridge overnight. Roll out the sugar fondant to a 3-4 mm thickness and cover each mini-cake, sealing the fondant on the edges. Smooth the surface and remove any air bubbles and crease. Trim off excess fondant with a knife. Place the red ribbon on the edges of the cake; you can seal it with a bit of icing. I choose to decorate the cake with small red hearts but you can add whatever your imagination will suggest you! Tip: If you have no time to decorate the cake you can simply place on top of the cake some washed and drained rose petals.

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Taste of Italy

For Valentine’s Day... a romantic dinner!

Edited by Alessandra Scollo

Crunchy king prawns with spicy potato cream! As Lord Byron says: “All human history attests That happiness for man,—the

hungry sinner!—Since Eve ate apples, much depends on dinner.” Let’s follow, then, the footsteps of one of the greatest romantic poets and restore lustre and authenticity to the ‘day of lovers’. Even if nowadays Valentine’s Day is all about buying chocolates and ready-made cards for our lovers, we must not forget the ancient origins of this day devoted to love. The day is named after a Christian martyr named Saint Valentine of Terni (176 to 273 A.D.). According to legend, he tried at all cost to crown the dreams of love onto couples and facilitate their unions. Here, then, my suggestion is to make the “hungry sinners” happy and to honour the memory of Saint Valentine.

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Difficulty: Easy Preparation time: 15 minutes Cooking time: 30 minutes Ingredients for 2 people: 6 king prawns 1 puff pastry roll Pink Himalayan salt Poppy and sesame seeds 1 egg 2 small potatoes Turmeric Pink berries Salt Pepper

Method: Boil the potatoes in a saucepan (peeled and diced). Once cooked puree the soup, add the turmeric and pink berries and cook for another 10 minutes. Season with salt and pepper. Remove the prawn’s shell. Cut the puff pastry into stripes and wrap one pastry strip around each prawn, slightly overlapping the pastry. With the remaining pastry form some biscuit simply rolling it. Beat the eggs and brush the pastries. Sprinkle with the sesame and poppy seeds. Bake in a warm oven at 200º for 10 minutes or until golden brown. n. 3 February 2012 - OpenKitchen

Taste of Italy

For Valentine’s Day... a romantic dinner!

Edited by Alessandra Scollo

Crunchy king prawns with spicy potato cream! As Lord Byron says: “All human history attests That happiness for man,—the

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Orange flavour sea bream fillets in potato crust Difficulty: Easy Preparation: 20 minutes Cooking time: 20 minutes Ingredients for two people: 2 sea bream fillets 2 small potatoes 1 rosemary stalk Olive oil Salt and pepper 1 orange 1 garlic (optional) 1/2 glass white wine

Radicchio, shellfish and prosecco from Valdobbiane risotto Difficulty: Medium Preparation time: 25 minutes Cooking time 40+30 minutes Ingredients for two people 160g carnaroli rice 1/2 flute prosecco from Valdobbiane (dry sparkling wine) 1/2 kg langoustine and prawns 1 radicchio from Treviso 1 knob of butter 1/2 onion (small) Extra virgin olive oil 500ml fish stock (made with: garlic, olive oil, chilli pepper, brandy, fish trimming, water) Preparation: Prepare the fish stock (see note). Fry in a large shallow pan the finely 22

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chopped onion with extra virgin olive oil. Stir in the sliced radicchio and when soft add the rice. Stir for a few minutes until the rice is coated with oil. Pour in the sparkling wine and stir to allow the alcohol to evaporate. Add the fish stock stirring continuously with a wooden spoon for 10 minutes. After the 10 minutes add the shellfish (without shell) and cook for a further 10 minutes stirring and adding stock if necessary. It should always be creamy. Season with salt and pepper and stir vigorously a knob of butter. Serve hot. Note: How to prepare a good fish stock. Fry in extra virgin olive oil garlic and the sliced chilli pepper (remove seeds); Add the shellfish shells and stir-fry on high heat for a few minutes. Add the brandy and stir to allow the alcohol to evaporate. Cover with hot water, bring to the boil. Let simmer on low heat for 30 minutes. Sieve out all the solids through a fine sieve.

Method: Wash and drain well the fish fillets. Peel the potatoes and cut them into paper thin long slices using a vegetable slicer. Season with salt, pepper, olive oil, garlic and orange zest. Line an oven tray with parchment paper. Place the fish on the tray drizzle with olive oil, season with salt and pepper and cover the fish fillets with the sliced potatoes. Bake in a warm oven at 180ยบ for approximately 20 minutes. n. 3 February 2012 - OpenKitchen

OpenKitchen - n. 3 February 2012

White chocolate and lemon charlotte Difficulty: easy Preparation time: 20 minutes Cooling time: 4 hours Ingredients for 4 people: 1 pack savoiardi biscuit 250g mascarpone cheese 170g condensed milk 100ml double cream The juice of 2 lemons 100g white chocolate 5g gelatine sheets Borsci San Marzano liqueur 100g wild berries

Method: Place gelatine sheets in water. With an electric whisker whip mascarpone cheese, add little by little the condensed milk and continue mixing. The mixture should not be liquid. Whip cream and add carefully to the mascarpone cheese mixture, then add the lemon juice and the white chocolate melted once cool. Mix carefully. Heat up a bit of water in the microwave, dissolve the gelatine sheets e mix rapidly and add it to the cream. Dip slightly savoiardi biscuit in the liqueur, then place one layer at the bottom surface of the mould, and then coat the sides of the mould, all around it. Pour the cream in the mould and place in the refrigerator, chill for 4 hours. Prepare the berries sauce. Place the wild berries in a small saucepan with a bit of water and 2 tablespoons of sugar. Cook until the sugar is dissolved. Blend with an electric blender and sieve through a fine sieve. Let cool down. Pour the sauce on top of the dessert and chill again. One hour before serving place the charlotte in a serving plate and then in the freezer. Tip: You can pour the mixture in excess into small cases and freeze them to use when you need it! 24

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Cheers!!! Cin Cin

Edited by Federica Christine Marzoli

sensations that fully express the uniqueness and richness of Mauzac, which gives it body and structure. Chardonnay and Chenin prolong the aromatic palate with notes of citrus and a fresh hint at the end. Vinification is with the classic method: the harvest is done by hand and aging is at 18 months. Alcohol: 12% Serving temperature: 8-10º C Price: € 12-15 A rose alternative for the risotto:

DOMODIMONTI PICCOLO PRINCIPE MARCHE IGT ROSATO SANGIOVESE Cabernet Sauvignon

Intense salmon pink with orangey highlights. Bouquet of toasty notes with delicate touches of red berries and hawthorn. The attack on the palate is fairly lively, but is softened by a very supple texture and at the same time, flexible and eclectic. It pairs nicely with sesame-crusted grilled salmon or with spiced white meats, such as with this risotto. Without disruption, this contrasts well with the bitterness of the radicchio and enhances the sweetness of the shellfish. Alcohol: 12.5% Serving temperature: 8-10º C Price: € 7.50 For the second course dish: Sea bream

DOLCE AMORE, Chardonnay 2010 Capua Winery

The chardonnay grape finds its ideal habitat in the warm, sunny region of the Maremma of Tuscany and generates a very elegant wine with its typical flavour of tropical fruit— like the sweetness of banana—and the freshness and acidity of grapefruit. Wrapped by a veil of toasted nuts, vanilla, white cocoa, bread crust and a pinch of saffron, the refined scents offered by the prestigious French oak barrique are especially built to host this wine. In a glass, the wine presents itself with a golden-hay colour of great brilliance—very fresh and vivid, pleasant, good acidity and optimal persistence, and perfect to prepare and clean the palate in the presence of an elaborate fish dish or spiced shellfish. Alcohol: 14% Serving temperature: 8-10º C Price: € 19 Our sommelier, Federica Christine Marzoli, for our Valentine’s Day menu suggests: For the starter and first course meal:

Cuvéee FRANCOISE BLANQUETTE de LIMOUX

In 1531, the Benedictine monks of the Abbey of Saint Hilaire in Limoux discovered that wine naturally develops in the bottle, stimulating bubbles. Hence, the Bulle de Limoux Brut (historically called the “ancestral method” or rural, and is virtually the ancestor of champagne) is the oldest in the world. Limoux is in the department of the Aude region of Languedoc-Roussillon, whose area consists of a thriving and romantic countryside where you can walk among the “vignerons” and abbeys to enjoy this and other nectars. This sparkling wine is composed of 90% Mauzac, 5% Chardonnay and 5%. Chenin Blanc has a rich, golden-green hue with a persistent “perlage” (the bubbles we see in the flutes). A good nose with green apples and white fruits. On the palate fruity, soft and a well-balanced 26

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For the dessert: Charlotte

POCH MA BON, Cascina Pellerino

This delightful little ampoule, representing the sinuous silhouette of a fairy complete with wings, is a credit to this wine made only with Arneis grapes, which are collected in special wooden boxes and left to dry for about three months before being pressed. The must is fermented in small French oak barrels where it remains for one and a half years before entering into its romantic bottle. This sweet wine is round, velvety, and soft, but is never cloying on the palate. Aromas of honey and walnut are revealed with great finesse and persistence. It is suited to accompany dessert, tarts with clear jams (if served chilled), and for the most curious palates—cheeses with fruit and vegetable chutney (if served at room temperature). Alcohol: 14.5% Serving temperature: 10º C Price: € 27.90 n. 3 February 2012 - OpenKitchen

Cheers!!! Cin Cin

Edited by Federica Christine Marzoli

DOMODIMONTI PICCOLO PRINCIPE MARCHE IGT ROSATO SANGIOVESE Cabernet Sauvignon

DOLCE AMORE, Chardonnay 2010 Capua Winery

Cuvéee FRANCOISE BLANQUETTE de LIMOUX

OpenKitchen - n. 3 February 2012

For the dessert: Charlotte

POCH MA BON, Cascina Pellerino

DIY

Valentine’s Day: Ideas for a romantic dinner table!

Edited by Donatella Simeone

A romantic “mise en place” is one

for the Valentine’s dinner table, where attention to detail always makes the difference. Preparing it at home, perhaps next to the fireplace, makes every little gesture a special gift for those we love. Setting up the table with silverware and crystal glasses is definitely a good starting point. Today, however, couples, especially young ones, do not often have their mother’s silverware. That is why I want to give you cheap tips and ideas to decorate your dinner table in a simple, romantic way. If you have plates decorated with hearts, it is the

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best time to use them! But what can you do if you don’t have them and you don’t want to spend a fortune to buy a new set? You could simply buy two small plates enriched with small hearts; you will spend just a few Euros and you can use them as a side dish for bread. Enrich the table by filling glasses with homemade chocolates, cookies, and candies. Serve them in glasses with muffin cases for covers, sealed with twine or a nice ribbon. Your homemade present can be hidden just inside the glasses with the chocolates and it will be a very nice surprise!

n. 3 February 2012 - OpenKitchen

DIY

Valentine’s Day: Ideas for a romantic dinner table!

Edited by Donatella Simeone

A romantic “mise en place” is one

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n. 3 February 2012 - OpenKitchen

Napkin holder in just a few steps! Equipment:

Corrugated red card (heavy paper) Twine Scissors Cut a heart shape from the red card; make two holes with a 1 cm distance between them, inside the heart, and pass the twine through them. Roll the napkin and tie the string with the heart on top of it! The knot should not be too tight, and the string around the napkin should remain loose.

Message-card

cutlery holder

Equipment: Red card White card Scissors Glue

Cut a heart shape from the red card (it should be smaller than your cutlery). Cut two small hearts (about 3cm) from the white card and two smaller ones from the remaining red card. On one side of the big heart, glue the white heart and the smaller red one on top of it. With the scissors, cut two slits about 4 cm apart in the middle of the heart where you will slide your cutlery. You can also write a love letter or a message. 30

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Napkin holder in just a few steps! Equipment:

Message-card

cutlery holder

Equipment: Red card White card Scissors Glue

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n. 3 February 2012 - OpenKitchen

Muffin

with a love message!

Difficulty: Very easy Preparation time 10 minutes Baking time: 15 minutes INGREDIENTS for 6 muffins 130g flour 100g sugar 80g milk 50g melted butter 2 eggs 2 tablespoons cocoa powder 1 tablespoon chocolate chips 1 teaspoon baking powder A pinch of bicarbonate

Method: Preheat the oven at 175ºC. In a bowl mix all dry ingredients except the cocoa powder (Flour, sugar, baking powder, bicarbonate and chocolate chips), keep on one side. In a bowl mix the milk, melted butter and eggs. Pour the mixture over the dry ingredients and mix lightly together. Spoon the mixture, keeping a bit on one side, into muffin cases until 3/4 to full. Add 2 tablespoons sieved cocoa powder to the rest of the muffin mixture and spoon mixture into the muffin cases. With a toothpick create a marble effect. Bake at 175ºC for 15 minutes. TIPS: 1. If you want to leave a special message to your loved one simply insert a rolled paper from the base of the cooked muffin. 2. You can sieve the dry ingredients the night before, so in the morning you just need to mix the liquid ingredients. 3. You don’t have time to bake the muffin in the morning? No worries!! Bake them the night before and heat them up in morning for 20 seconds in the microwave!

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Muffin

with a love message!

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n. 3 February 2012 - OpenKitchen

On Valentine’s Day I will give you a rose Edited by Agnese Gambini

On Valentine’s Day, it is a custom to give roses, but why not pansies or petunias? To

understand it better, just read the history of it. The rose was known as the flower of Venus and it was white. Roses became red when Adonis’s blood - he was Venus’ lover and was killed by Mars - dropped on a white rose. The rose was also very widespread on the island of Rhodes, the native land of the goddess Athena, where roses also acquired a spiritual value in addition to that of physical love. In 2300 BC, the Assyrian King Sargon began to grow them and it was then that Egypt held the record for the enormous number of rose bushes. Cleopatra consumed hundreds for a bath in a layer of petals half a meter high. Even the ancient Romans were major consumers of roses, and given that importing them was costing a fortune, they created the first Italian nurseries in the south of Italy. For a party, Nero ordered so many that today the price would be around 500.000 Euro. The rose then became a Christian symbol when, during the feast of Pentecost of the first Christians (Easter of the roses), the rose represented the Holy Spirit and petals were dropped on the faithful from the skylight of the Pantheon. With its symbolism in Christianity, the rose was also cultivated for its thorns that remembered the passion of Christ and the sorrow of the Virgin Mary, whose heart was pictured pierced by the rose’s thorns. It was Dante then, who with the Divine Comedy strengthened the bond between the flower and love by inserting the paradisiac love at the centre of the “rose of heaven”. For us the rose is what the lotus is for the oriental people: absolute perfection! Each rose has a different meaning: the white one is the mystical symbol of the virginity of the Virgin Mary, the symbol of a love free from constraints and death. The red one is a symbol of passion and love, the pink one serenity, and the yellow rose jealousy. Canina rose (called also dog-rose) has lots of spines and indicates a modest person, happy to lead a peaceful and quite life. With the rose petal, you can also make herbal teas, jams, cocktails, risotto, and many desserts. For Valentine’s Day you could prepare this delicious mouse for dessert. 34

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Yogurt mousse with rose petals jam, lychee and raspberry coulis. Difficulty: easy Preparation time: 15 minutes Ingredients for 2 people 300g plain yogurt 80g whipping cream 2 tablespoons icing sugar 3-4 tablespoons rose petals jam 15 lychees 40g raspberry + 2 to decorate Few drops lemon juice 1 teaspoon honey

Method: Blend in a mixer the raspberries, lemon juice and honey. Strain through a fine sieve to remove the seeds. Peel ychees, remove seed and puree the flesh. Whip the cream with the sugar, add the yogurt and mix. Pour the mousse in 2 glasses, spoon a layer of jam, one of lychees puree, a layer of raspberry coulis and finally another spoon of jam. Decorate with one raspberry and an organic rose petal. n. 3 February 2012 - OpenKitchen

On Valentine’s Day I will give you a rose Edited by Agnese Gambini

On Valentine’s Day, it is a custom to give roses, but why not pansies or petunias? To

OpenKitchen - n. 3 February 2012

Food allergies

Valentine’s Day desserts “allergies free”

Edited by Elisa Adorni e Olga Botta

Food allergies and food intolerance are two phenomena that have different origins

and manifestations, but they are both linked to the intake of food that our body doesn’t tolerate. In the case of allergies, symptoms range from stomachache to skin rashes (in the most serious cases, anaphylactic shock) and usually follow almost immediately after ingestion of a particular food. The most common food allergies are those related to eggs, milk, dried fruits and shellfish. In food intolerances instead symptoms tend to come more slowly, often hours after eating the problem food. The most widespread are the lactose intolerance and the coeliac disease. These allergies/intolerances, that now affect many of us, lead us to elaborate daily tricks to continue to enjoy food without sacrifices. In this section we will give you delicious recipes allergies free! For your Valentine’s Day dinner a romantic tart with an apple heart with no dairy products and eggs. Or you could enjoy a gluten free chocolate cake! 36

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Valentine’s day cakes: Mini tarts dairy products and eggs free Difficulty: easy Preparation time: 20 minutes Rest time: 1 hour Cooking time: 20 minutes Ingredients for 4 tarts: Pastry: 200g plain flour 80g sugar 30g sunflower seed oil 70g white wine A pinch of salt 1 teaspoon baking powder 1 teaspoon cinnamon Cream: 4 tablespoons cherry or strawberries jam 1 small apple Icing sugar Method:

Mix all ingredients for the base until you get a smooth dough, form a ball, cover and allow to rest for an hour. Line the tart tins with parchment paper. Roll out the pastry, cut out 4 small disks and line the tins. Lightly prick the pastry with the tines of a fork. Top the pastry base with a tablespoon of jam and place a slice of apple (heart shaped) on top of it. With the remaining pastry cut out 4 disks, using a cookie cutter, cut a heart shape into the centre of disk. Top the tarts with the disk and seal well the edges. Bake in a warm oven at 180ºC for 30 minutes or until golden brown. Let cool down, dust with icing sugar and serve. Tip: This recipe doesn’t have any dairy products and eggs. The crunchiness of the dough is given by the use of wine and oil to replace the eggs as a binding agent. n. 3 February 2012 - OpenKitchen

Food allergies

Valentine’s Day desserts “allergies free”

Edited by Elisa Adorni e Olga Botta

Food allergies and food intolerance are two phenomena that have different origins

OpenKitchen - n. 3 February 2012

Cuore Tenerello

A gluten free version of Maurizio Santin Cake! Difficulty: Medium Preparation time: 1 hour Rest time: 15 minutes to cool down the chocolate mixture Baking time: 15 minutes Ingredients for six people: 200g dark chocolate (55%) 100g butter 100g caster sugar 60g gluten free flour for cakes 4 eggs

Method: Melt the chocolate in a bain-marie with the butter. Let cool down to a temperature of 50ยบC and add the egg yokes one a the time. Add the sieved flour. Beat egg whites until stiff peaks form and add gradually the caster sugar. Fold whites into chocolate batter. Spoon mixture into a greased 22cm heart shaped cake tin. Bake in a warm oven at 160ยบC for 20 minutes. The cake should remain quite soft in the middle and humid. 38

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n. 3 February 2012 - OpenKitchen

Cuore Tenerello

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n. 3 February 2012 - OpenKitchen

Edited by Nicoletta Palmas, Claudia Annie Carone and Monica Zacchia Illustration by Daniela Tordi

The Italian Carnival, with its costumes, colours and sugary sweets is one of the most famous celebrations in the world. But how is Carnival celebrated in other countries? In Brazil, Carnival is celebrated on the

Saturday before Shrove Tuesday (Mardi Gras). In some cities the celebration can last for seven or eight days. Here, Carnival

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is the most important holiday of the year and is part of the Brazilian culture. It is often referred to as â&#x20AC;&#x153;The biggest show on Earthâ&#x20AC;?. Parades are part of the Brazilian tradition and they typically have a theme. Sometimes that theme is historical or political; other times the theme is a tribute to someone. The famous parades around the city, with more than 10,000 participants, are called bandas, while the smaller parades around the country are known as blocos. Rio de Janeiro is the mother of all carnival celebrations around the n. 3 February 2012 - OpenKitchen

Edited by Nicoletta Palmas, Claudia Annie Carone and Monica Zacchia Illustration by Daniela Tordi

Saturday before Shrove Tuesday (Mardi Gras). In some cities the celebration can last for seven or eight days. Here, Carnival

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world. In that city, the best samba schools compete in the categories of dances, costumes and percussions. In France, the most famous carnival is held in Nice. Every year millions of visitors come to see its typical battle of flowers. On Shrove Tuesday a big parade is held that starts early in the afternoon and goes until late at night when the Winter King is burned at the beach, followed by amazing display of fireworks. In Germany, the most famous carnival is the Cologne Carnival, which begins each year on the 11th of November at exactly 11 minutes past 11 with the introduction of the Carnival’s three main characters: The Prince, The Virgin and The Farmer. These three also launch the celebrations on Shrove Tuesday, a day dedicated to women who can afford any freedom toward the men. In London, Carnival is celebrated during the summer. In 2012, Carnival will fall on 28 and 29 August. The Notting Hill Carnival started in 1964. Over the years it has become famous throughout the world, but it has always remained true to its Caribbean origins. The idea behind this carnival is that each participant joins one of the activities: Mas (masquerade), the street musicians, Pan (steel bands) and the band that plays the traditional music of this Carnival: Soca, Soul and Calypso. This year it would be quite interesting to take a nice little trip to London for the occasion. Apparently, in 2012, the biggest show in Europe will be even bigger and better! CARNIVAL: The Sweet Feast!!!

In 1787, J. Wolfgang Goethe wrote in Italian Journey: “At least the foolishness is over. The innumerable lights last night were another mad spectacle. One has to see the Roman carnival just once, to lose all desire to see it again”. He was referring to Ash Wednesday, a day that marked the end of the celebrations and the end of the time in which all excesses appeared to be legitimate. In all the cities of Italy, carnival is presented as a transgression of the rules of moderation, especially with regard to food. Until the sixteenth century, in Rome during carnival food was thrown out the window from the Colonna’s house, 42

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falling on the crowd below. In Bologna, a similar celebration was known as the Feast of Porchetta (roast pork) and in Verona the gnocchi, cooked in the street, were eaten at different parades around the city. In the popular conception, sins — especially gluttony — were celebrated for the last time in this way. In fact, the word carnival is derived from the Latin carnem levare, meaning “to remove meat”. After carnival came Lent, which required people to abstain from eating meat and undergo fasting and purification. Today, Carnival is mostly a festival full of costumes and dances. Among the most famous of these is the Venice Carnival during which, even in the past, the countless varieties of masks and costumes served to completely conceal the identity of their wearers. In this way they created a sort of levelling of the social classes, which was tolerated, as was the public derision of authorities and the aristocracy. The shows in vogue at that time — such as the famous Angel’s Flight, also known as Colombina (the dove), the fireworks and parades — have been passed down to the present day. In Viareggio, the custom of crafting floats made with huge papier-mâché caricatures of famous politicians and intellectuals, originated in 800 CE, when the rich burghers of the town organised a parade of carriages with flowers. On that occasion, the people decided to dress up in protest against the intolerable burden of taxes. The propaggini originated in the carnival that is celebrated in Putignano, a small village in the Puglia region. The Putignano Carnival is famous for its spectacular parade of papier-mâché floats with original satirical masks. During the festivities, extemporary poets recite satirical and pungent verses (propaggini) addressed at the local government and well known figures. On Shrove Tuesday carnival goers may attend the funeral and the burning of King Carnival after his coffin has been marched through the streets of the city accompanied by his wife and other women. Carnival with its symbols, allegories and traditions (even culinary) is celebrated throughout Italy. In this section, you will find 10 traditional recipes from a variety of Italian Carnivals. n. 3 February 2012 - OpenKitchen

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Once upon a time

Edited by Claudia Annie Carone

A dark loft was lit by a small light that showed the big dark wood chest. With

her slow steps, Grandma Felicetta went through it with a big key in one hand and a cloth in the other. After she cleaned the lock properly, she opened the chest, a treasure of memories. She took the page dress and sat down on the rocking chair...: “a big parade, coloured floats and masks...lots of music. The people were playing music, dancing, singing, and laughing. Our faces were covered by masks; our eyes were full of joy. We were all there: kids, the young and old ones. We started in the morning to finish in the evening. A few days before the celebrations, Angelica, Giulia, and I used to meet to create our carnival masks with old clothes, rags, and grandma’s long skirts. The men used to dress up as women and the women as men. Giulia got her face dirty with charcoal making a moustache and thick eyebrows. Then she took a pipe and a walking stick. She pretended to be an old man and started to dance happily. Uncle Pasqualino and Uncle Umberto, farmers that started to work early in morning, never arrived in time for the dances. My Grandma Carmela, a few years ago, sewed a beautiful “page” dress, blue velvet and satin, and at the age of seven, each of us could wear it once. Giulia was the small one and could wear it for two years in a row. That year was my turn and I was incredibly happy! On the Wednesday there was the “pentolaccia” play (the pinata): The adults prepared three large clay pot filled with delicacies, water, and ash. A boy was blindfolded and he tried to break the pot; all of the children tried to get as many delicacies as possible. On the street, we could smell the fragrant “purcidduzzi” and “carteddate”..... That was the real Carnival! ”

Purcidduzzi and carteddate from Puglia Difficulty: medium Preparation: 30 minutes Rest time: 1 hour Ingredients: 500g flour 100g olive oil 1 teaspoon baking powder 100g dry white wine A pinch of salt Vegetable oil to fry Pine nuts Coloured vermicelli

Method: In a worktop or bowl mix the flour with olive oil, wine, baking powder and salt. Knead until you have a smooth and soft dough. Leave to rest 1 hour. Divide the dough into two. CARTEDDATE: Roll out the pastry into a very thin sheet. With a pasta wheel, cut into stripes about 20 cm long and 3-4 cm wide. Pinch the strips into little “pockets” about 2cm apart. Roll out the stripes and start making a circle, pressing the sides of the little pockets against each other. Keep going until the typical rose-shaped is formed. PURCIDDUZZI: With the rest of the dough form some cylinders with a 1 cm diameter. Cut each cylinder into small bites about 1 cm long. Dip fry the “carteddate” and “porcidduzzi” in oil until golden brown. Once ready drain them well in absorbent paper. In a large pan heat up the honey over a low heat. When it is melted top the desserts with lots of honey and decorate with pine nuts and coloured vermicelli. Do not store in the fridge. Tips: Instead of honey our grandmothers used also the cooked grape must.

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n. 3 February 2012 - OpenKitchen

Once upon a time

Edited by Claudia Annie Carone

A dark loft was lit by a small light that showed the big dark wood chest. With

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n. 3 February 2012 - OpenKitchen

pizza & co.

Difficulty: medium

Preparation time: 20 minutes Rest time: 1 hour

Cooking time: 45 minutes

Ingredients for 1 large stuffed pizza: Edited by Anna Franca Lucarelli

Shortcrust pastry: 300g flour

150g cold butter

90ml cold water A pinch of salt Filling:

400g ricotta cheese 3 eggs

300g sausage

150g Provola Cheese

(white or smoked Italian cheese) Extra virgin olive oil Salt and pepper

Here comes the Carnival! Immediately, we think of the different sweet fritters

(chiacchiere and castagnole), potato doughnuts... in short: desserts! But our traditions have, in addition to these, countless variations of pizzas and focaccia! Of course, the Campania region, with its age-old tradition of pizzas, is the queen of this period of parties, costumes, and masks; the Carnival Pizza, usually accompanied by stir-fried small broccoli, is an excellent example. Even the wonderful Salento is no less a contender. A typical recipe that is prepared at this time and that fills the sunny city streets with fragrances, for the joy of adults and children, is the â&#x20AC;&#x153;Fucazza te Carnialiâ&#x20AC;? (the Carnival Focaccia). 46

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Method: Sieve the flour into a large bowl, add the butter and rub in with your fingertips until mixture resembles fine breadcrumbs. Transfer it into a worktop add salt and cold water. Knead the dough briefly. Wrap in cling film and chill for 1 hour. In the meantime prepare the filling. Stir fry the sausage with a drizzle of olive oil and allow to cool down. In a bowl mix the ricotta cheese with the eggs, one at the time. Season with salt and pepper and add the provola cheese diced. Divide the dough into two equal parts. Roll out the first one with a rolling pin and lay it over the top of a tart tin. Spoon the filling on top of the pastry and cover with another layer of pastry. Brush the surface with a lightly bitten egg and bake in a warm oven at 180ÂşC for 45 minutes. n. 3 February 2012 - OpenKitchen

pizza & co.

Difficulty: medium

Preparation time: 20 minutes Rest time: 1 hour

Cooking time: 45 minutes

Ingredients for 1 large stuffed pizza: Edited by Anna Franca Lucarelli

Shortcrust pastry: 300g flour

150g cold butter

90ml cold water A pinch of salt Filling:

400g ricotta cheese 3 eggs

300g sausage

150g Provola Cheese

(white or smoked Italian cheese) Extra virgin olive oil Salt and pepper

Here comes the Carnival! Immediately, we think of the different sweet fritters

OpenKitchen - n. 3 February 2012

Snack Time

Colourful chiacchiere from Lombardia

Edited by Patrizia De Angelis

Carnival time, masquerades, games and confetti … Of course, this period

cannot be enjoyed without the typical sweet fritters, such as frappe and castagnole, always loved by children and adults. If you are involved in organising a small party for youngsters who crave sweets, the tip for this issue of the magazine can only be to make classic “chiacchiere” (Italian sweet fritters) … This time, however, try a new version, colourful and light like the confetti and streamers that invade the streets these days! Enjoy! 48

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Difficulty: medium Preparation: 1 hour Rest time: 30 minutes Ingredients for two large trays: 450g flour 2 eggs 90g sugar 50g melted butter 1 liqueur glass of grappa (Italian spirit) 1 teaspoon vanilla essence A pinch of salt Food colouring (3 colours to your choice) Vegetable oil to fry Icing sugar You will need also a few metal cylinders

Method: Make a well with the flour, in the centre add the sugar, vanilla essence, eggs, melted butter, salt and the grappa spirit. Mix well all ingredients and knead until you obtain a soft and smooth dough. Wrap in cling film and allow to rest for 30 minutes. Divide the dough into three parts, add the colouring you prefer and mix well until well absorbed. Roll out the three dough on a lightly floured surface. With a knife or pasta wheel cut the dough into long and thin stripes and small disks with a 2cm diameter. Wrap a pastry stripe around a metal cylinder. Do not overlap the pastry. Seal well the ends. Fry the pastry in dip hot oil until nice and crispy. Drain off the oil putting them on kitchen paper. Remove the cylinder and fry a bit more. Let cool down on the kitchen paper. Place the fritters on 2 large trays and dust with icing sugar. Tip: do not fry them too much or they will loose the colour. n. 3 February 2012 - OpenKitchen

Snack Time

Colourful chiacchiere from Lombardia

Edited by Patrizia De Angelis

Carnival time, masquerades, games and confetti … Of course, this period

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VisualFood

Difficulty: easy

Preparation: 20 minutes

Any cooking: 10 minutes Ingredients for 4 people: 1 carrot

1 courgette

1 handful of cooked green beans

(boiled, drained, and passed in ice-cold water, to keep them bright green) 1/4 red cabbage 1/4 of cabbage

2 spring onions 1 red pepper Edited by Rita Loccisano

1 yellow pepper

1 aubergine to decorate

some blueberries (optional) PROCEDURE FOR SALAD Step 1. Cut the vegetables into thin strips (courgettes, peppers, cabbage, onions) Step 2. Cut the beans into two or more strips Step 3. Cut the carrots into julienne strips Step 4.Carve a Harlequin hat into a slice of aubergine and cook it in a pan, face side down, for ten minutes on low heat. Step 5. Put aside some strips of vegetables and knot them. They will serve as a decoration. Step 6. Toss together remaining vegetables, then dress and serve the dish with the decorative aubergine hat, knots of vegetables, and vegetable and blueberry “confetti,” if desired.

This dish can be made in two versions:

-with only raw vegetables and served as a salad -as a first dish, sautéing vegetables with salt and pepper and adding different coloured tagliatelle (here are green spinach, red tomato and yellow egg ones).

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AS A FIRST COURSE: Proceed as for the salad to step 5, then sauté the vegetables in a large pan with olive oil, salt, and pepper. At the same time, cook the noodles in boiling salted water (1 skein per person of yellow egg, green spinach, and red tomato noodles, 3 skeins per person in all), drain, and add to the vegetables. Sauté for a few more minutes, season with salt and pepper to taste and serve decorated like the salad. Tip: With the addition of sprouts and seeds, this dish can be a raw food first course. n. 3 February 2012 - OpenKitchen

VisualFood

Difficulty: easy

Preparation: 20 minutes

Any cooking: 10 minutes Ingredients for 4 people: 1 carrot

1 courgette

1 handful of cooked green beans

(boiled, drained, and passed in ice-cold water, to keep them bright green) 1/4 red cabbage 1/4 of cabbage

2 spring onions 1 red pepper Edited by Rita Loccisano

1 yellow pepper

1 aubergine to decorate

This dish can be made in two versions:

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Fruity cheese cake

Raw Food

Edited by Laura Cuccato

Fandruitscreams and vegetables always offer brilliant colours that brighten our table. Sauces made of dried fruit often are beige or grey from the colour of the

seeds, including almonds, walnuts, hazelnuts, and sesame seeds. They are still delicious, but if you want to give them more colour, you can use some vegetable ingredients as natural colorants: red (raspberry and tomato), purplepink (beetroot, red cabbage, blueberry), green (spinach, herbs, cavolo nero, broccoli), yellow (turmeric, saffron, curry, passion fruit) black (black sesame and poppy seeds), orange (orange pepper, goji berries, mango, carrot, sweet potato, persimmons fruit), brown (cocoa powder, carob). For colouring, we could use spices, the juice, or the paste (obtained by blending the vegetables with a bit of water). The colours obtained could be pale or strong, depending on the amount of colour used and the volume of the preparation to colour. If you have a sweet tooth, you can choose to colour your sauces with fruit, while if you prefer a savoury taste, it is better that you use vegetables. Once the seedsâ&#x20AC;&#x2122; mayonnaise is ready, we can divide it in equal parts and then colour each of them with a different colour and shade. We need to incorporate the colour very well but if we use the juice of a vegetable or fruit, we need to be careful not to loose the consistency of the sauce. We need to add the juice little by little and it is better to mix with a fork or a whisk. Once we have obtained all the different colours, we need to adjust the taste. For example, if we used the red cabbage or beetroot, the flavour could be a bit too sweet so we might need to season with salt and pepper or we could simply add a drop of lemon juice. Beetroot could also be used to colour sweet creams. Another coloured preparation could be the cheesecake cream; the cream here could be coloured using red currant, blackberries, and blueberries. The cheesecake base could be coloured using cocoa powder or carob.

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Difficulty: medium Preparation time: 60 minutes Rest time: 2 hours Ingredients: base: 300g almonds 80g pitted dates Cream: 450g soaked cashew nuts 80g coconut oil Juice of 2 lemons 2-3 teaspoons vanilla powder Half teaspoon salt 225g agave syrup Orange or lemon zest Fruit to garnish

Method:

Reduce the almonds into coarse flour. Blend the dates with a bit of water. Mix the paste to the almond flour until you get a compact dough. Roll the dough in a cake tin and chill for a few hours. For a more compact base add 320g of coconut oil melted over a low heat. Wash and drain the cashew nuts. Blend them with lemon juice, water and salt until you obtain a smooth cream (blend a few nuts at the time and add water little by little.). Before pouring a cream on top of the other wait until the first layer is set. If you use the coconut oil (melted over a low temperature) it will set very quickly in the fridge and you can add another layer of cream. You can garnish the cake with fresh fruit, sliced or blended. n. 3 February 2012 - OpenKitchen

Fruity cheese cake

Raw Food

Edited by Laura Cuccato

Fandruitscreams and vegetables always offer brilliant colours that brighten our table. Sauces made of dried fruit often are beige or grey from the colour of the

OpenKitchen - n. 3 February 2012

Method:

Seeds Mayonnaise

Difficulty: very easy

Preparation time: 15 minutes INGREDIENTS:

135g sunflower seeds (or almonds, cashew nuts) 150ml water

Juice of 1 lemon

1 handful capers (rinsed) 1 garlic clove

Extra virgin olive oil

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Method: Blend the sunflower seeds with the lemon juice; add little by little the water. When the mixture is homogeneous add the capers, crushed garlic and the extra virgin olive oil and keep blending. Tips: This sauce is perfect to season raw vegetables, or simply to dip vegetables in it!

Seeds Mayonnaise

Difficulty: very easy

Preparation time: 15 minutes INGREDIENTS:

135g sunflower seeds (or almonds, cashew nuts) 150ml water

Juice of 1 lemon

1 handful capers (rinsed) 1 garlic clove

Extra virgin olive oil

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Italy gets coloured with taste:

Carnival delicacies!!

Fried ravioli with ricottaSicilycheese region Difficulty: medium Preparation: 1 hour Rest time: 30 minutes Ingredients for 15 ravioli: For the dough: 250g flour type 0 50g soft butter 1 egg 1/2 glass of milk 1 tablespoon sugar 1 teaspoon vanilla essence A pinch of salt Filling: 300g ricotta cheese 100g sugar 1 liqueur glass of â&#x20AC;&#x153;sambucaâ&#x20AC;? spirit (anise spirit) 50g chocolate chips Vegetable oil to fry Icing sugar to dust

Method: Mix the flour with the sugar, salt, vanilla essence, the diced butter, egg and the milk a bit at the time. Knead well until you have a smooth and compact dough. Wrap the dough in cling-film and allow to rest for 30 minutes. For the filling sieve the ricotta cheese in a bowl, mix it with the sugar, liqueur and chocolate chips. Roll out the dough into thin sheets. Cut out disks with a 10/12 cm diameter. Place the filling in the centre of the disk, fold into half and seal well the edges. Fry the ravioli in dip hot oil until golden brown. Drain off the oil putting them on kitchen paper. Allow to cool, transfer them in a tray and dust with icing sugar. Tip: Do not put to much filling into the ravioli or they could burst while cooking. 56

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n. 3 February 2012 - OpenKitchen

Italy gets coloured with taste:

Carnival delicacies!!

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n. 3 February 2012 - OpenKitchen

Bocconotti Puglia region Difficulty: easy Preparation time: 10 minutes Rest time: 1 hour Cooking time: 40 minutes Ingredients for 8 bocconotti For shortcrust pastry: 500 flour 75g extra virgin olive oil 170g sugar 3 eggs 1/2 vanilla pod Zest of one orange For the filling: 200g grounded almonds 70g icing sugar 3 tablespoon cherry jam 3 tablespoon cherries in syrup 1 egg yoke to brush 58

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Method: the oil with sugar, add the eggs, the seeds from the vanilla pod, the orange zest and the sieved flour. Knead until you have a smooth dough. dough in cling film and chill for 30 minutes. and flour one muffin tin. Roll out the shortcrust pastry to 4-5 mm thickness. Place pastry on the muffin moulds, lightly prick the bottom of pastry with the tines of a fork and remove the pastry in excess. Knead the remaining pastry, roll it out and cut 8 disks large as the muffin moulds. Keep them aside. the pastry cases for 30 minutes. in a warm oven at 180ยบ for 10 minutes. the grounded almonds with the sugar, jam and the cherries with a bit of their syrup. the filling in the pastry cases, brush up the edges of the cakes with the lightly bitten egg yoke and seal with the pastry disks (previously set aside). in the warm oven at 180ยบC for 30 minutes. n. 3 February 2012 - OpenKitchen

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Saint Joseph zeppole Campania region

Ingredients: For the choux pastry: 125g flour 125g water 100g butter 4 eggs about 55/58g each (225g with eggshell) A pinch of salt A pinch of sugar Custard cream: 250ml whole milk 50g double cream 2 egg yokes 60g sugar 30g flour Zest of one lemon Candied cherries to decorate Icing sugar 60

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Method: Prepare the custard cream: Pour milk and light cream into large saucepan and add lemon zest; gently bring milk to a boil. In a mixing bowl, beat eggs with sugar until smooth and light yellow in colour. Gradually blend in sieved flour. Gently and quickly pour in half of scalded milk, beating vigorously. Immediately pour mixture back into remaining milk and pour cream through a sieve into another pan. Beat vigorously over medium heat until mixture comes to the boil; reduce heat and continue stirring until mixture thickens. Prepare the choux buns: Place water, salt and butter in a large saucepan and bring to a boil. Remove pan from heat and

add flour in all at once, whisking it all in. Return to burner start stirring with spoon. Cook, stirring constantly, until dough starts to pull easily from sides of pan and forms a ball, about 3 minutes. Add eggs, one at a time, stirring in each one completely before adding next egg. For this you could also use a food processor at a medium speed. Place dough into a pastry bag with a star shaped tip and pipe rings onto a lightly greased baking tray. Try to make all of the of the same shape and size. Bake in a warm oven at 220ยบC for 10-15 minutes. Pipe cream n. 3 February 2012 - OpenKitchen

Saint Joseph zeppole Campania region

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Chiacchiere Sicily region

Difficulty: medium Preparation time: 40 minutes Rest time: 15 minutes Cooking time: 4 minutes Ingredients for 4 people: 500g flour 60g sugar 1 pinch of salt 2 eggs 1 teaspoon vanilla essence 50g candied orange zest ( you can use also just orange or lemon zest) 50g butter 2 teaspoon baking powder 1 liqueur glass (you can put the one you prefer)

Method: Blend in a food processor the candied orange zest with the sugar. Make a well with the flour, in the centre place the eggs, sugar, diced butter, salt, vanilla extract and mix with a fork. Add the baking powder and liqueur and continue kneading for 10 minute until you have a smooth and soft dough. Roll out the pastry into very thin sheets. Cut into rectangles using a pasta wheel. In the centre of each rectangle cut two slits. Fry the chiacchiere in dip hot oil, 3-4 at a time, until golden brown. Drain off the oil putting them on kitchen paper. Allow to cool, transfer them in a tray and dust with icing sugar. 62

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Chiacchiere Sicily region

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n. 3 February 2012 - OpenKitchen

Saltimbocca with grappa Veneto region

Difficulty: easy Preparation time: 40 minutes Rest time: 1 hour Ingredients for 6/8 people 200g flour 50g sugar 3 eggs 30g butter 200ml milk 2 tablespoon grappa spirit Half teaspoon baking powder

Method: Heat up milk with butter, salt and sugar in a large saucepan. Remove pan from heat and add flour in all at once, whisking it all in. Allow to cool and then add the eggs one at a time, stirring in each one completely before adding next egg. Add the grappa spirit and baking powder. The dough should have the same consistency of polenta, quite soft but not liquid, you should be able to manage it with two spoons. So if it is necessary, to obtain this consistency, add a bit more flour. Allow to rest for 1 hour. Heat up the oil in a tall pan and start frying the saltimbocca: With two teaspoons form small balls (the same size of a cherry tomato not bigger than that). The fritters will be ready when golden brown. Drain off the oil putting them on kitchen paper for a few minutes and then roll them on caster sugar. Enjoy them still hot! You could also add to the dough some raisins (soaked for 30 minutes in water). Tip: The size of the saltimbocca is very important: they should be small to allow them to cook completely. 64

OpenKitchen - n. 3 February 2012

n. 3 February 2012 - OpenKitchen

Saltimbocca with grappa Veneto region

Difficulty: easy Preparation time: 40 minutes Rest time: 1 hour Ingredients for 6/8 people 200g flour 50g sugar 3 eggs 30g butter 200ml milk 2 tablespoon grappa spirit Half teaspoon baking powder

OpenKitchen - n. 3 February 2012

n. 3 February 2012 - OpenKitchen

Carnival tortelli Lombardy region

Difficulty: easy Preparation Time: 30 minutes + cooling time of the dough before frying INGREDIENTS for 60 tortelli 250 ml water 50g butter 150g flour 2 tablespoons sugar 4 eggs a pinch of salt grated lemon zest Icing sugar to dust Frying oil

Method: In a pan place the water, butter and lemon zest and let them boil until the butter melts. Remove from the heat then add the flour and start to stir immediately until homogeneous. Cook for another few minutes until the mixture comes away from the pan. Remove from heat and add the sugar. Let cool down and add the eggs one at a time. Make sure the egg is well incorporated before adding the next one. You should obtain a glossy and smooth dough. Form the tortelli with a spoon and Fry them in hot oil. When they are puffy and golden brown remove them with a slotted spoon and place them on kitchen paper in order to remove the oil in excess. Dust with icing sugar and serve hot! 66

OpenKitchen - n. 3 February 2012

n. 3 February 2012 - OpenKitchen

Carnival tortelli Lombardy region

OpenKitchen - n. 3 February 2012

n. 3 February 2012 - OpenKitchen

Carnival mask cookies

Difficulty: easy Preparation time: 15 minutes for the dough + 20 minutes to roll out the pastry and form the cookies Rest time: 30 minutes Baking time: 15-20 minutes Decoration time: 60 minutes Ingredients for 12 masks Shortcrust pastry: 90g corn flour 180g flour 125g icing sugar 130g butter 1 egg 1 egg yolk 1 teaspoon vanilla extract A pinch of salt Royal Icing: 250g icing sugar 1 egg white 1 tablespoon lemon juice Food colouring

These cookies are delicious, easy to make and have a very nice

shape. If you do not have a cookie cutter you could just use a mask template made of paper, or just buy, in any toyshop, a small plastic mask. They are delicious simply dusted with icing sugar, but if you feel a bit creative is really funny to decorate them with coloured icing. 68

OpenKitchen - n. 3 February 2012

Method: Sieve the two flours in a bowl, add the icing sugar, form a well and put in thecentre the eggs, butter, vanilla extract and salt. Mix quickly all ingredients, form a ball and wrap it in cling-film. Allow to rest 30 minutes in the fridge. Preheat the oven at 160ยบC. Design and cut the template in parchment paper. Roll out the pastry to a 1/2 cm thickness in a lightly floured worktop. Cut out the 12 mask cookies and transfer them in a parchment lined oven tray. Bake the cookies for 15-20 minutes. Allow to cool in a cooling rack. Prepare the royal icing: Whisk the egg white until frothy. Add the lemon juice and the icing sugar to the egg white, a spoonful at a time, and fold in. Beat the icing until stiff and white. Transfer icing to different small

bowls and colour it, as you like. Pour icing in disposable pastry bags with a small tip and start to decorate, as your fantasy will suggest. Tips: I used icing sugar for the shortcrust pastry for a smooth and compact dough. Mixing a few drops of the following colouring you will obtain these colours: Blue + green = Turquoise Blue + Red = Purple Yellow + Red = Orange To obtain pastel colours add a few drops of water to the colouring. The corn stigmas can be assumed as a tea, they are diuretic and recommended for those people who suffer from cystitis and kidney stones. n. 3 February 2012 - OpenKitchen

Carnival mask cookies

These cookies are delicious, easy to make and have a very nice

OpenKitchen - n. 3 February 2012

Chocolate fondant hearts with lemon icing Difficulty: medium Preparation: 30 minutes Cooking time: 5 and 10 minutes From a Luca Montersino recipe: Ingredients for 8 people: 220g butter 225g sugar 100g dark chocolate 70% 90g potato starch 45g flour 325g eggs (weighted without shell) Icing: 300g sifted icing sugar 6-7 lemon juice drops 3-4 tablespoon hot water Food colouring Method: Beat eggs and sugar with an electric whisker, after you have heated the eggs in a small pan at a maximum temperature of 45ÂşC. Melt the chocolate in the microwave or on a bain-marie. Remove from heat and add soft butter, mix well until all butter is melted. In a bowl sieve the flour, cocoa powder and potato starch. While beating the eggs pour in the melted chocolate and butter little by little. Add the flour, cocoa and potato starch. Mix all ingredients again with al electric whisker. Place mixture into a pastry bag and pipe 3/4 of it into small and large size heart shaped muffin cases. Bake in a warm oven at 210ÂşC for 5 minutes the small ones and 10 minutes the others. Prepare the icing. Mix the icing sugar adding water and lemon a bit at the time. Separate the icing 2 3 small bowls and colour two of them with the colour you prefer. Put the icing into pastry bags and decorate the heart shaped cakes. Tip: Add the liquids to the icing sugar little by little because it shouldnâ&#x20AC;&#x2122;t be too liquid to be able to decorate. 70

OpenKitchen - n. 3 February 2012

n. 3 February 2012 - OpenKitchen

OpenKitchen - n. 3 February 2012

n. 3 February 2012 - OpenKitchen

Harlequin cookies!

Difficulty: Easy Preparation: 40 minutes Rest time: 30 minutes Baking time: 15 minutes Ingredients for approximately 40 cookies: 300g sieved flour 150 soft butter 150g sugar 1 egg Lemon zest 1 teaspoon mixed spices 40g cocoa powder To decorate: 50g white chocolate White and coloured icing 72

OpenKitchen - n. 3 February 2012

Method: Mix well all ingredients except the cocoa powder. Divide the dough into two and add the sieved cocoa powder and mix well. Allow to rest in the fridge for 30 minutes. Roll out the two pastry dough. With two different cookies cutter cut out some disks and stars. Bake the cookies at 180ยบC for 15 minutes or until golden brown. Melt the chocolate in the microwave or in a bainmarie. When the chocolate is not too sandwich the two different shape cookies together with the chocolate in the middle. Allow to cool. Decorate with the icing, as you like. Tip: Before transferring the cookies into a large tray, allow the icing to dry completely. n. 3 February 2012 - OpenKitchen

Harlequin cookies!

OpenKitchen - n. 3 February 2012

Editorial Tea

C L A U D I A A N N I E C A RO N E M O N I C A Z A C C H I A coordination, creative & marketing

Coordination and revision

N I C O L ETTA PALMAS

Coordination and translation

dolcigusti.com

my-breadandbutter.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.

Food-blogger, food-writer, pastry chef for passion. I love everything that talks about chocolate, baking and bread making. In Open Kitchen I’m a coordinator and I revise the drafts.

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. In Open Kitchen I’m a coordinator and the translator of the English version.

E LI S A A D O RN I

D O N A T E L L A S I M EO N E photographer

graphics and layout

staserasicenadanoi.blogspot.com

ilcucchiaiodoro.blog.tiscali.it

lets-color.blogspot.com

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 flavours of the ‘grandmother’s kitchen’, but with the addition of a personal touch!

I’m from Salerno but I moved in Re gio 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. In Open Kitchen I’m respons ble for the photography.

I was born and I live in Brianza (in the Lombardy region) in a big and noisy family. The kitchen is for us a very important place where we stay all together, we talk, we cook, we argue and lough. I love cooking and try thousands of recipes; I love to cook for my friends. I’m a professional graphic and a blogger for passion. In Open Kitchen I’m responsible for the graphic and layout of the magazine.

lericettedellamorevero.com

photo storage

E L E N A MARIANI

n. 3 February 2012 - OpenKitchen

Editorial Tea

C L A U D I A A N N I E C A RO N E M O N I C A Z A C C H I A coordination, creative & marketing

Coordination and revision

N I C O L ETTA PALMAS

Coordination and translation

dolcigusti.com

my-breadandbutter.com

Food-blogger, food-writer, pastry chef for passion. I love everything that talks about chocolate, baking and bread making. In Open Kitchen I’m a coordinator and I revise the drafts.

E LI S A A D O RN I

D O N A T E L L A S I M EO N E photographer

graphics and layout

staserasicenadanoi.blogspot.com

ilcucchiaiodoro.blog.tiscali.it

lets-color.blogspot.com

lericettedellamorevero.com

photo storage

E L E N A MARIANI

n. 3 February 2012 - OpenKitchen

Contributors

A gnese Gambini

A ntonella C ennamo

amarantomelograno.blogspot.com

bastaunsoffiodivento.blogspot.com saporiinconcerto.blogspot.com

I’m from Marche region and I moved in Rome seven 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 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!

A N N A F RA N C A L U C A RE L LI A L E S S A N D RA S C O L L O My name is Anna Franca, I’m 32 years old and I live in Brindisi. I love cooking since ever. I’m studying Economy at university. My family produces baking products for over 25 years, so I love baking and kneading since I was a child.

OpenKitchen - n. 3 February 2012

A ntonella M arconi 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.

Cinzia D onadini

mammapaperasblog.blogspot.com essenzaincucina.blogspot.com I’m From Sicily but I 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.

In my everyday life I’m an interior designer, a wife and a mother of two 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.

n. 3 February 2012 - OpenKitchen

Contributors

A gnese Gambini

A ntonella C ennamo

amarantomelograno.blogspot.com

bastaunsoffiodivento.blogspot.com saporiinconcerto.blogspot.com

OpenKitchen - n. 3 February 2012

Cinzia D onadini

n. 3 February 2012 - OpenKitchen

N atalia P iciocchi

Rita L occisano

Patrizia D e A ngelis

fusillialtegamino.blogspot.com

amouseonthetable.com

idolcinellamente.blogspot.com

I live in the Campania region and I am a 36-years 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.

I live in Modena with my two children aged 15 and 16. My passion for aesthetics and presentation of the dishes led me to create the VisualFood ®, good looking and good to eat food. My ideas are posted on my website..

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.

I’ve started making wine with my grandfather, who had a vineyard near Rome. I studied and worked in Ireland, where I learned how to make must and beer. I’ve worked in many pubs and wineries in Dublin, until I’ve decided to come back in Italy where I got my Sommelier diploma. I now work with different wineries and bars.

L A U RA CUCCATO

TERES A BA RB E RA

D A N I E L A T O RD I

A N N A M A RI A V I L L A N I

Claudia A mbu

www.saltonelcrudo.it

bacidizucchero.blogspot.com

www.danielatordi.net

www.monpetitbistrot.com

From Turin to Milan, from architect to web designer, from omnivorous to Raw food eater. Live food, intense colours, new flavours, mysterious ingredients, Unknown techniques and unexpected textures, for cooking that I love and deserves to be known.

Sicilian, I love the flavours of the past but I’m always looking for the innovative ones. I love confectionery and everything I prepare is for the people I love, and that’s why I gave this name to my blog.

Illustrates children’s books and lives with three cats, with one foot in Italy and one in the Luberon, the heart of Provence. And is there in the land of lavender and the werewolves, who hopes soon to create a small business and to move there for good.

www.bperbiscotto.com I was born in the Gargano region (Puglia) but I’ve been living in Rome for a few years now. I love reading, novels and recipes books. The small kitchen in my apartment is full of appliances and cooking moulds of every size. Baking and patisserie are my real passion. There is no recipe, even the most difficult one, that scares me and I would eat all kind of desserts.

I’m from Sardinia Island, 29 years old with a degree in cultural heritage, Send your recipe to: art lover. I love photography, creativita@openkitchenmagazine. reading, travelling, cooking and com experimenting new combinations. I write in the email object work with several online magazines, “Candidature”: From today open and I’ve received the “Café Blog” kitchen will give you award for photography. My dream? the chance to see your new Open a Bistro! recipes and pictures(without signature) published in our new website.

OpenKitchen - n. 3 February 2012

FEDERICA CHRISTINE MARZOLI O L GA BO T TA

D O N A TELLA BOCHICCHIO

uncuoredifarinasenzaglutine. fiordirosmarino.blogspot.com blogspot.com A lawyer paid to the kitchen or maybe the other way around. Two different worlds that characterise my essence. The celiac disease is part of my life, and my blog is dedicated to it...to cancel any differences.

I was born in the Lucania region, I grew up in Piedmont region, I lived in Liguria and now I live and work in Trieste. I love cooking and taking photographs; my blog is the result of these two passions.

want our?

... to be

n. 3 February 2012 - OpenKitchen

N atalia P iciocchi

Rita L occisano

Patrizia D e A ngelis

fusillialtegamino.blogspot.com

amouseonthetable.com

idolcinellamente.blogspot.com

L A U RA CUCCATO

TERES A BA RB E RA

D A N I E L A T O RD I

A N N A M A RI A V I L L A N I

Claudia A mbu

www.saltonelcrudo.it

bacidizucchero.blogspot.com

www.danielatordi.net

www.monpetitbistrot.com

OpenKitchen - n. 3 February 2012

FEDERICA CHRISTINE MARZOLI O L GA BO T TA

D O N A TELLA BOCHICCHIO

want our?

... to be

n. 3 February 2012 - OpenKitchen

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