The genie in the pot

10 food bloggers for 1 cookblog: Taste 7 products become creative ideas for tasty recipes!

Calling them food bloggers would be perhaps reductive: they write about the art of food and they love experimenting new delicious recipes in the name of a genuine conviviality that approaches to the heart, or rather the stomach, of their followers. Inspired by exotic cultures, by our culinary tradition or by the world of eco-sustainability, they realize tasty dishes as the result of a perfect combination of unusual culinary experiments and passion, publishing their recipes on posts accompanied by videos and photos worthy of a professional. The culture of the "kitchen" comes into our daily lives and through the internet it reaches a wide audience with results of great notoriety.

CLAUDIA AMBU

Back to top

29-year-old Claudia has a degree in Cultural Heritage Sciences from Cagliari university. She describes herself as a “small-scale manager of herself” and at the moment works for the Vorwerk Contempora and the Malvarosa publishing house. Over the last two years, her cookery blog has become indispensible for Claudia: a continual source of discovery, joy and little daily milestones. Communication, art, food and photography are food for Claudia’s soul and she says: “they are my field of interest, without which I would be lost.

 

www.monpetitbistrot.com

 

Caprese in Gelatine

Ph. Claudia Ambu


INGREDIENTS FOR 9 PORTIONS

. 520 g puréed Piennolo Casa Barone tomatoes
(traditional organic conserve, protected by the Slow-food movement, “Pomodorino del Piennolo del Vesuvio D.O.P.” tomatoes)
. 10 g sheets of gelatine
. 2 g agar-agar
. 40 g extra virgin olive oil
. 1 bunch of fresh basil
. 200 g baby buffalo mozzarella from Campania
. 2 g sheets of gelatine
. 1/2 teaspoon of agar-agar
salt


DIRECTIONS

Push the tomato purée through a sieve. Put the 10g of gelatine to soak in cold water.
Heat a small quantity of the purée and then  add the softened squeezed gelatine.
Stir well and add the agar-agar. Add the remaining cold tomato purée to the mixture, with the olive oil, salt to taste and a few basil leaves, shredded by hand.
3/4 fill the moulds with this mixture. Put a baby mozzarella in the centre of each one.
Freeze for an hour and a half.Meanwhile prepare the basil gelatine.

___

Use an immersion blender, trickle the oil into the basil leaves to give a smooth purée .
If necessary add a few spoons of water.
Heat a small amount of the purée and  stir in the sheet of gelatine, previously softened in cold water and squeezed and the 1/2 teaspoon of agar-agar. Mix well and add to the rest of the basil purée. Leave to cool. When the Piennolo tomato gelatine is firm, pour the basil purée over and leave in the freezer overnight. 

SUGGESTION

Before serving, defrost at room temperature for about an hour. The time it takes will depend on the room temperature.
The agar-agar means that the caprese stays soft even when it is completely defrosted, ensuring the wonderful flavour of the three ingredients merged together in every mouthful. Definitely a spring or summer dish.
Serve only when completely defrosted with a drizzle of extra virgin olive oil.



 

Tagliolini with creamed truffle mushrooms, sausage and fresh broad beans

Ph. Claudia Ambu


INGREDIENTS FOR 2 PEOPLE

. 100 g Cipriani durum wheat and egg white tagliolini ribbon pasta
(Cipriani-Food, Venice, 1931)
. 20 g Tartuflanghe creamed truffle porcini mushrooms
. 70 g Luganega sausage
. 1 fresh spring onion
. 30g fresh broad beans 
Vernaccia for evaporating
Extra virgin olive oil

DIRECTIONS

Finely slice the  onion, put in a frying pan with a little extra virgin olive oil and cook gently until transparent. Skin the sausage and crumble directly into the frying pan.
Cook until it colours. Add a little wine and evaporate. The pasta has a cooking time of three minutes. I decided to boil it for just one minute in salted boiling water and finish it in the frying pan with the sauce.

___

At this point I added a large walnut size ball of the creamed mushrooms, together with a ladleful of cooking water from the pasta, stirring in the pasta at the same time and cooking it in the sauce. I simply softened the broad beans in the same water used to cook the pasta, so that the outer harder skin came off, leaving just the tender tastier inner part. This is a dish that is initially a feast for your eyes, then your nose (the aroma of the truffle gives this plate its characteristic structure) and then the palate, with its delicate fresh bouquet of flavours, thanks also to the beans.

___

I also thought up a variation for presentation of the plate.
I made a crunchy tuile-basket with the Piennolo tomato purée on which, in one version, I placed the pasta. I also used it as garnish for the caprese in gelatine.

INGREDIENTS
. 50 g softened butter
. 60 g grated Parmigiano Reggiano
. 30 g flour
. 65 g purée of Piennolo D.O.P. tomatoes
Pepper

DIRECTIONS

I mixed the softened butter with the grated Parmigiano, tomato purée, flour and pepper.
With my fingers I shaped discs of the mixture on a Silpat baking mat.
Bake in a preheated oven for 7-8 minutes at 180°C.



 

AURELIA BARTOLETTI

Back to top

Pretty stress-free just a few years after the big four-oh”, Aurelia’s biggest love, apart from her adored family is cooking. She grew up in Tuscany, so it was not difficult for her to assimilate a taste for good food and so she has savoured this passion right from childhood, from the very first recipe book she was given while still a little girl. After a “difficult” period in her life, she decided to start her very successful cookery blog. It was a way of sorting all her scattered notes and recipes, and also an opportunity for involving others, for comparison with those sharing her same passion. And to think she was convinced she was terrible cook!

www.profumincucina.com

Truffle risotto, with quails and saffron

Ph. Aurelia Bartoletti


INGREDIENTS FOR 4 PEOPLE

. 320 g 7-year-old
(Acquerello rice)
. 2 quails
. 4 dessertspoons of Tentazioni
(T&C White Truffle Sauce)
. ½ white onion
. 1 shallot
. 1 litre meat stock
celery
carrot
extra virgin olive oil
salt
saffron threads


DIRECTIONS

Clean the quail thoroughly, singe and pluck all the fluff. Cut into 4. Meanwhile, finely chop the onion, celery and carrot together. Gently fry the chopped vegetables in a pan with 2 dessertspoons of oil and add the quail pieces. Cook for about 10 minutes, adding hot stock as necessary. Cool and use a knife to remove the meat from the bones.
Put the saffron threads into a bowl with a little hot stock and leave to infuse for about 10 minutes.

___

Heat the oil in a risotto pot and soften the shallot, either whole or cut in half if too large.
When the shallot starts to colour, pour in the Acquerello rice and stir until opaque. Remove the shallot and gradually add the hot stock. Halfway through cooking add the quail meat.

___

Cook slowly, taste for salt and 5 minutes before the rice is ready, add the stock with the saffron, letting it absorb. Gently stir in 4 dessertspoons of White Truffle Sauce, leave to rest for a few minutes and serve.
 


 

MARIA BONACCORSO

Back to top

Maria is 36 years old, Sicilian and… a food blogger! Her passion for food is deep rooted: it has always been something that cheers, consoles and pampers her, a daily emotion. “Every food has a tale to tell, the story of its raw materials, how they were processed, the love that made them unique”. This is Maria’s romantic vision that “flavours” her life and she says: “I hope that this partnership of mine with the culinary art continues to be as surprising as it has been so far!”

www.ilcuoreinpentola.it

Frangipani pastries with Leonforte peaches in syrup

Ph. Maria Bonaccorso


INGREDIENTS FOR 6 PASTRIES
 
FOR THE FRANGIPANE CREAM
. 50 g peeled almonds
. 50 g cane sugar
. 52 g whole eggs (about 1)
. 17 g corn starch 
. 5 g unsweetened cocoa powder
. 12 g crumbled amaretto biscuits
 
FOR THE PASTRIES
. 2 rolls of puff pastry
. 150 g Leonforte peaches in syrup
. 50g amaretto biscuits
apricot jelly
crunchy pistachios


DIRECTIONS
 

Method for preparing frangipani pastries with Leonforte peaches in syrup
First make the frangipani mixture. In a food processor, whizz the almonds with the cane sugar to a very fine consistency. Try not to heat the almonds too much or they will release their essential oils.  Montersino suggests freezing them before chopping, I didn’t.
In a planetary beater, cream the softened butter and chopped almonds.
Add the whole eggs and finally the sieved corn flour with the cocoa (or rice flour and starch). Add the crumbled amaretto biscuits last. Pour the mixture to an icing bag.

___
 
Now you can make the pastries.
If you use your own puff pastry, roll out to 2.5 mm thick and cut out 6 large oval shapes.
I used ready made puff pastry and, noticing it was thinner than that used by Montersino, I decided to use it double, brushing the bottom layer with a little water and placing the second one on top. That’s it.

___

Place the pastries onto oven paper and use a fork to prick the middles. Put a circle of frangipani cream in the middle of each pastry and place a piece of drained peach on each one. Bake at 170°C for about 20 minutes. Take out of the oven and leave to cool. When they are cold, brush with warmed apricot jelly and crunchy  pistachios chopped with a knife. Serve and see just how delicious they are!

 

 

 

Chocolate pudding on raspberry purée

Ph. Maria Bonaccorso

 
INGREDIENTS FOR 6 PEOPLE

. 125 g 70% dark chocolate
. 30 g egg yolks (2 small ones)
. 30 g butter
. 125 g egg whites (3-4)
. 35 g granulated sugar
. 2 g dry egg white 
 
RASPBERRY PUREE:
. 150 g raspberries
. 2-3 dessertspoons of sugar
few drops lemon juice
 
TO DECORATE
mint
raspberries
icing sugar

 

DIRECTIONS

Method for preparing chocolate puddings with raspberry purée
Melt the dark chocolate in a bain marie or in the microwave and as soon as it melts, stir in the softened butter. Add the yolks and continue to stir.

___

In a separate bowl stiffly whisk the egg whites with the granulated sugar.
Fold the egg whites into the chocolate in 2-3 circular movements of the spoon from the centre to the edge of the bowl. Pour the mixture into half-circle moulds after having brushed them with melted butter and dusted with granulated sugar.
Bake at 200°C for about 8 minutes.

___

N.B.: Putting the mixture into the fridge for about 30 minutes before baking meant they took 10 minutes to cook. For the puréed forest fruits I used raspberries.
Put the raspberries into a small pan with the sugar over a low heat.
As soon as the syrup starts to form, take off the heat and blend with an immersion blender. Add a few drops of lemon and filter the purée to remove all the pips.
Leave to cool. 

___

When the puddings are ready, pour a few spoonfuls of raspberry purée onto each plate, put a chocolate pudding in the middle and decorate with a few raspberries and small mint leaves.
Finally, dust with icing sugar and serve immediately!

___

CURIOSITY

Chocolate pudding needs no introduction as it is one of the most wickedly delicious desserts around. What can make it even better is an excellent chocolate like that from Modica.

The chocolate I have chosen to use in this recipe is by Sabadì di Modica (www.sabadì.it), a chocolate made from selected cocoa in Ecuador, cold processed using artisan methods in order to preserve its aroma and gloss.
This chocolate has a truly intense persistent aroma and the raw muscovado sugar makes it crunchy – very interesting!

I got the recipe from good old Luca Montersino who made these chocolate puddings in half-circle moulds and served them on a purée of forest fruits … divine!



 

LISA CASALI

Back to top

Lisa Casali is a thirty-year-old eco-foodblogger with two great loves: the environment and the kitchen. With a degree in Environmental Sciences and a masters degree in Environmental Management, Lisa works as a specialist in pollution risks and in her free time is a non-professional chef. On her website ecocucina.org, she goes by the nickname “Lisca”. This is where she hands out recipes and advice for reducing environmental impact in the kitchen and preparing recipes using trimmings and waste. With Edizioni Gribaudo she published “La cucina a impatto (quasi) zero” ((Almost) zero-impact cooking) in 2010 and “Cucinare in lavastoviglie” (Cooking in the dishwasher) in 2011. A third book on sustainable cooking is due to be published shortly, entitled “Ecocucina”. She works with various magazines such as Lifegate, Valore Alimentare, Bergamo Sostenibile and Il Fatto newspaper, where she writes a food and diet blog with an environmental viewpoint. She featured on the 2011-2012 season of the Uno Mattina in Famiglia programme on RAI1 national Italian television with the slot “La Cucina Eco-nomica”. We will soon see her presenting her very own programme on the Gambero Rosso Channel. 

www.ecocucina.org

Risotto with leeks, saffron and pecorino cheese

Ph. Lisa Casali


INGREDIENTS


. The green leaves of two leeks
. 320g Arborio rice
. 75g Sicilian pecorino, in shavings
. 1 litre vegetable stock
. 1 glass of dry white wine
. 1 dessertspoon of butter
. 1 teaspoon of pure saffron threads
salt and pepper


DIRECTIONS

Cut the green leek leaves into rounds and wash well to remove any soil. Put a teaspoon of butter into a pan over a low heat, add the rice and stir until opaque. After a few minutes add the leeks and the white wine. Gradually add the stock, a little at a time. Halfway through cooking time, stir in half the saffron and continue to gradually add the stock. When the rice is cooked (about 15 minutes), stir in the remaining saffron. Put the rice in the individual plates and top with the shavings of pecorino and a twist of black pepper. Go easy with the salt because Sicilian pecorino cheese is very salty.

___

TASTY RISOTTO CUBESTHE DAY AFTER…

INGREDIENTS

. 100g leftover risotto with leeks, saffron and pecorino cheese
. 2 dessertspoons of grated pecorino cheese
. 1 egg
Extra virgin olive oil 


PREPARATION

Mix the leftover risotto with the egg and cheese. Grease a small tall-sided frying pan and pour in the mixture. Cook over a low flame until an even crust forms. Turn over and cook the other side. Cut into cubes and serve.
 


 

ANGELA E CHIARA MACI

Back to top

It’s more fun with two… especially in the kitchen! Fans of cooking since they were little, Angela and Chiara Maci, the sisters in the pan of “Sorelle in Pentola”, stand out on the Italian foodblogging scene thanks to their daily recipes, tales of food and wine travels with stories from life linked to food.
Angela, class of 1978, with a degree in Foreign and Modern Languages and a two-year masters degree in History and Culture of Diet, is an AIS sommelier and ONAF Taster. Wife and mother, she specialises in cooking for children and creative cookery.
Chiara, class of 1983, with a degree in Law and a masters degree in Communication and Marketing, is an AIS Sommelier and consultant for several companies. She takes part in the La7 TV programme “Cuochi e fiamme” and specialises in “last minute” recipes.

www.sorelleinpentola.com

Fettuccina from Campofilone with baby tomatoes from Vesuvius, onions from Giarretana, almonds from Noto and ground capers from Pantelleria

Ph. Angela e Chiara Maci

 

INGREDIETNTS FOR 4 PEOPLE:


. 250 g egg Fettuccine
(La Campofilone)
. 500 g purée of Piennolo del Vesuvio DOP tomatoes
(Casa Barone)
. 1 dessertspoon of ground capers from Pantelleria
(La Nicchia)
. 4 dessertspoons of almonds from Noto
(Villa Reale)
. 100g onions from Giarretana
(Villa Reale)
. 1 clove of garlic
extra virgin olive oil
salt

 

DIRECTIONS

Bring the water for the pasta to the boil in a large pan. Meanwhile, gently fry the clove of garlic in a frying pan with a little oil. Add the tomato purée and a pinch of salt.  Cook for a few minutes over a medium heat. Stir in a little ground capers and a few pieces of sweet and sour onion. When the water boils, put in the fettuccine and cook for no more than 4 minutes. Drain and add to the sauce in the frying pan. Stir and serve in dishes. Garnish with a few pieces of onion, the ground capers and chopped almonds.
 


 

Kamut tigella with valeriana leaves and creamed lardo seasoned with poppy seeds and mace flowers.

Ph. Angela e Chiara Maci


INGREDIENTS:

. 50 g Kamut flour
(Molino Rossetto)
. 1 sachet raising agent
. 3 dessertspoons of extra virgin olive oil
. 2 levelled dessertspoons of salt
. 1 dessertspoon of sugar
. 250 g milk
. 50 g valerian leaves
. 200g creamed lardo seasoned with poppy seeds and mace flowers
(Paes di Luganeghiti)


DIRECTIONS

Tip the flour into a planetary beater or onto a pastry board, add the raising agent (which comes with the bag of flour), the milk, oil, sugar and salt. Knead to give a firm pastry.
Cover with a tea towel and leave to prove for an hour and a half.
Roll out the pasta until 1cm thick and cut use a cutter or glass to cut out discs 10cm in diameter.

___

Leave to prove for another half an hour and then start cooking.
Heat the special tigella maker, placing it open on the gas ring and place the discs of pastry into the hollows.

___

1 minute per side and the tigelle are ready to be filled with valerian leaves and a spoonful of creamed lard with poppy seeds and mace flowers, which give a slightly spicy flavour to the recipe.




 

GIOVANNA NOBILE

Back to top

It all started with her passion for literature and writing.Gourmet food was soon to join the list.“Love for cooking is love for life”, Giovanna in fact says.“It is the satisfaction of turning a series of ingredients into a dish to share with others.It is a gastronomic legacy handed down from one generation to the next.It is the pleasure of good company”.
With a degree in Geological Sciences, she was a teacher for many years, but at the same time continued to cook, read, write and take photos, another of her many passions.The blog she started in 2008 was therefore an almost natural consequence and all the things she loves are now together in the virtual space of “la cuoca eclettica”.Since 2011 she has featured on CibVs with “Buon CibVs col tè” a column dedicated to tea and she takes part in the food project Gente del Fud.She is also the name behind “MarmellaTè” for Rigoni di Asiago (the art of accompanying tea with sweet or savoury food made using jam).At this year’s Food&Wine Festival she presented the show cooking by Andrea Aprea, chef at the Park Hyatt.

www.lacuocaeclettica.blogspot.com

Tagliatelle with truffle

Ph. Giovanna Nobile


INGREDIENTS FOR 2 PEOPLE

. A pack of Giuseppe Cocco Matassine all’uovo tagliatelle or egg ribbon pasta
. 50g pecorino di grotta semistagionato Tuscan cheese
. 3 slices of Tuscan prosciutto crudo
. 3 small shallots
Salt
Frantoio Pruneti extra virgin olive oil
Azienda Savini black truffle

DIRECTIONS

Slice the shallots into rounds and fry gently in a couple of spoonfuls of extra virgin oil over a low-medium heat. Finely chop the fat off the ham and add to the pan, cooking until the shallots are soft. Boil the pasta, grate 30g of the pecorino and cut the ham and remaining cheese into thin strips.

___

A few seconds before the pasta is ready, add the strips of ham to the shallots in the pan, browning them ever so slightly so that they keep their flavour. Add the pasta still al dente, the grated pecorino and a ladleful of cooking water. Stir to flavour the pasta in the sauce and serve piping hot, topped with the remaining cheese and shavings of black truffle.




 

ANNA MARIA PELLEGRINO

Back to top

What do I want to do when I grow up? Save the taste buds of the world, because being good has a better taste.” These are the words of Anna Maria Pellegrino, class of 1966 and a forceful cultural mix of Veneto, Neapolitan, Greek-Turkish and Austrian blood, torn between a definite need for order and discipline and a very strong attraction to the southern hemisphere and the magical fragrances of the Mediterranean. This is all reflected in her cuisine, where imagination is a must-have ingredient, together with studies of food and wine tradition. In her blog, a virtual recipe book, she likes to write about “dishes that tell stories” and of “stories that cook recipes”. But Anna Maria has not always cooked: in the past she suffered a chronic lack of appetite and food was a late yet aware point of arrival. Since then however, she has never looked back! After specialisation courses, since 2007 she has been a personal chef, and since 2010 a member of the Italian national federation of personal chefs, holding cookery courses and working with companies in the agro-food sector. More recently she has worked with web radio and websites on cookery and the history of food.

www.lacucinadiqb.com

Panettone flans with Padua chicken cooked “in canevera” and salted Cervia chocolate with late radicchio and Kabir zabaglione.

Ph. Anna Maria Pellegrino


INGREDIENTS
 
FOR THE FLAN
. 400 g milk
. 200 g “I dolci di Giotto” panettone with Donna Fugata Kabir
. 3 dessertspoons of corn starch
. 200 g Padua chicken cooked “in canevera”
. 2 dessertspoons of the cooking liquid from the bag, liquidised and sieved
. 40 g Gandini “dello chef” 52% chocolate with Cervia salt
. 3 organic eggs
freshly ground long black pepper
salt

FOR THE ZABAGLIONE WITH RADICCHIO
. 150 g late Treviso radicchio
. 2 egg yolks
. 40g salted butter
Freshly ground long black pepper
A few spoonfuls of Kabir wine
Washed and trimmed

COOKING "IN CANEVERA"Cooking “
a plastic cooking bag
a short length of bamboo cane
string to fasten

WHAT TO PUT IN
1 whole or half chicken
an onion studded with 4-6 cloves
a trimmed carrot and stick of celery
an organic lemon – or orange – cut into segments
a Granny Smith apple cut into segments
a bay leaf
black pepper grains and juniper berries
a cinnamon stick
a pinch of salt and a teaspoonful of brown sugar



 

DIRECTIONS

Put all the ingredients into the bag, the chicken “stuffed with the herbs and spices” head first, followed by the bamboo cane. Tie the string around the bag to seal, with half of the bamboo cane sticking out.
Put the bag into a large pan and fill the pan with water, leaving the bamboo cane above the level of the water, like a submarine periscope. The best thing would be to hang the bag in the water, tied to a wooden spoon resting across the pan.

___

Boil for at least an hour and half. Leave to cool in the pan.
Take the chicken out of the bag and remove the meat. The vegetables and flavourings can be blended with a little extra virgin olive oil and this sauce can be served with the meat. Or you can plate up the meat on a bed of mixed salad leaves, a few pine nuts and a few raisins, left to soak in dry white wine for ten minutes or so.
This is the link published in the blog with the photos:

___

DIRECTION

Break up the panettone with your hands and put in a pan with the milk. Bring to the boil over a moderate heat, stirring with a wooden spoon, add the corn starch and cook for a few minutes. Take off the heat and allow to cool.
Chop the meat finely and cut the chocolate into thin strips.
Stiffly whisk the egg whites.

___

In a bowl, put 150g of the panettone mixture, 200g of chicken, the chocolate, the blended sieved cooking liquid from the canevera and the egg yolks. Mix well, season with salt and freshly ground long black pepper and fold in the egg whites.
Pour the mixture into well-buttered porcelain cocottes and cook in a bain marie for 35’-40’ in a preheated oven at 200°C or until the surface is golden.

___
 

Meanwhile, chop 150g of late radicchio and boil for a minute in lightly salted water. Liquidise the drained radicchio for 2’, pour the purée into a bowl through a sieve and rest it on ice to help it cool. Pour the sieved purée and a little Kabir wine into a stainless steel bowl over a pan containing hot water, add the yolks and whisk over a very low heat for a few minutes, until the whisk leaves a ribbon trail in the zabaglione when lifted. Take off the heat and gradually add the butter, season with a little long black pepper. Serve the flans hot in their cocottes, with the zabaglione and a sprinkle of chocolate to garnish.
 

FRANCESCO SACCOMANDI

Back to top

If it was up to him, he would always be in the kitchen, surrounded by pots, pans and mixers! This is the first thing that Francesco, who lives in Ravenna, says about himself.
One of his dearest memories is of when he was about 8 years old and his repeated attempts to separate a yolk from a white, only succeeding after umpteen broken eggs (that all ended up in an omelette). All under the loving supervision of his mother.
His blog www.pandispagna.net has been up and running for about two years and is totally dedicated to cupcakes. From being a “weekend hobby” to an all-consuming passion, the blog was soon joined by a YouTube channel (PandispagnaTV), a fan page on Facebook and his Twitter and Instagram accounts.

www.pandispagna.net
 

Cupcakes with Bruton Beer

Ph. Francesco Saccomandi

INGREDIENTS FOR 12 CUPCAKES

FOR THE CUPCAKES
. 90 g butter, at room temperature
. 80 g granulated white sugar
. 1 teaspoon natural vanilla extract
. 1/2 dessertspoon  of milk
. 2 large eggs, at room temperature
. 100 ml dark beer
(I used Bruton 10 Beer)
. 1 teaspoon of grated lemon zest
. 60 ml honey
. 160 g cake flour
. 1 teaspoon of bicarbonate of soda
. 1 teaspoon of raising agent
. 1/2 dessertspoon of ground cinnamon


FOR THE FROSTING
. 60 g butter
. 4 dessertspoons of dark beer
(I used Bruton 10 Beer)
. 1 ½ dessertspoons of unsweetened cocoa powder
. 250 g icing sugar, sieved


DIRECTIONS

Heat the oven to 180°C. Put paper cupcake cases into a muffin tray and put it to one side. With a metal hand whisk mix the flour, raising agent, bicarbonate of soda and cinnamon in a bowl. Beat the butter and sugar in a food mixer (mine is a KitchenAid) using a flat beater at medium/high speed. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract, beer, milk and lemon zest. Change the flat beater for a wire whisk and incorporate the honey.

___

The mixture might look “curdled” at this point, but don’t panic: that is totally normal! Slow down the speed of the mixer and gradually add the flour, mixing just enough to incorporate all the ingredients. Using an ice cream scoop, put a ball of the mixture into each paper case. Bake in the pre-heated oven for about 20 minutes (use a toothpick to check they are ready). When cooked, take out of the oven, rest for about 10 minutes on a wire rack and then take out all the cupcakes and leave to cool completely.

___

While they are cooling, make the frosting. In a small saucepan, mix the beer, butter and cocoa. Put on the heat and stir with a metal hand whisk until the butter melts and the mixture is smooth. Take off the heat and continue to stir with the whisk as you gradually add the sieved icing sugar.
Once the cupcakes are cool, decorate with the frosting using a curved spatula.

ALICE SAVORELLI

Back to top

Born in Ravenna, Alice Savorelli graduated in Modern and Contemporary Art at London University. She has worked in the offices of several programmes on the RAI, national Italian TV, and with Italian and foreign magazines and newspapers as a freelance journalist. Today she is involved with “vegetable cookery”. The author of natural cookery books and consultant in the same field, for four years she has been posting tasty well-being recipes on her blog.
 
www.cottoecrudo.com

Truffle and lemon tagliatelle with cannellini beans and Tuscan kale

Ph. Alice Savorelli


INGREDIENTS

. 100 g Principato di Lucedio cannellini beans
. 50 g Tuscan kale
. 50 ml extra virgin olive oil, organically produced by Azienda Agraria Alberti
(Fattoria Aquilone)
. 1 teaspoon of Peperita chilli pepper
. 1 clove of garlic
. 1 dessertspoon of sliced Savini Tartufi truffle
. 150 g Monograno Felicetti kamut tagliatelle or ribbon pasta
zest of 1 organic lemon
the juice of half a lemon

DIRECTIONS

Soak the beans in water for about 12 hours. Pour away the soaking water. Rinse the beans under running water, put them in a large pan with plenty of cold water and boil without salt for 45-50 minutes or until they are cooked but still slightly al dente. Drain and put into a small pan.

___

Meanwhile, bring a large pan of water to the boil for the pasta. Wash and dry the lemon, remove the zest and cut into thin strips. As soon as the water starts to boil, plunge in the strips of lemon zest for a few minutes to soften. Remove from the water using a small sieve or slotted spoon (the water must keep boiling), run under cold water and put them aside. Add salt to the water.

___

Wash the kale, shred and scald in the boiling water for a couple of minutes max. Take it out with tongs, drain and put into a food processor. Put the tagliatelle into the same boiling water. Pulse the cabbage briefly with the oil, lemon juice, salt and chilli pepper and then gently stir this mixture into the beans. Heat the bean and cabbage sauce over a very low heat until tepid. Meanwhile put a little oil to heat in a large thick-bottomed frying pan. Peel the garlic clove, cut in half and add to the oil together with the truffle, broken into pieces. Leave to flavour for a few minutes and then discard the garlic. Drain the tagliatelle al dente and heat through in the hot oil with the truffle, adding the lemon zest.

___

Take off the heat, put the pasta into dishes and add as much as you like of the beans and cabbage, either alongside or on top. Finish with a drizzle of raw oil and a pinch or two of chilli pepper. Serve immediately.        



 

PAOLA SUCATO

Back to top

Paola Sucato is a blogger, web and social media consultant, and she also works freelance for several magazines in the food and tourism sector. After years as food & beverage manager in holiday villages in Italy and abroad, she came to Milan, where she started to cultivate her two great passions: cooking and astrology. She has worked for three years with the kitchen team at donnamoderna.com. She loves talking and writing about food, but swears she cooks every day and bakes piles of bread buns at least once a week. She loves Italian cuisine and would like to see more Italians talking about it around the world!

www.paolasucato.it

Three C rise and spelt biscuits

Ph. Paola Sucato


INGREDIENTS

. 100 g Molino Rossetto rice flour
. 150 g Molino Rossetto spelt flour
. 120 g butter
. 1 egg
. 60 g sugar
. 1 pinch of salt
. 30 g strong espresso coffee
. 50 g Sabadì chocolate
. seeds of 8 pods of cardamom
. 1 teaspoon of raising agent

DIRECTIONS

Grind the cardamom seeds, coarsely chop the chocolate and put them to soak in the coffee for 30 minutes.. In a bowl and with cold hands, quickly knead together the flours, egg, butter in cubes, sugar, raising agent, salt and coffee with the chocolate and cardamom.

___

You can also use a food processor on medium speed to quickly mix. Make two sausage shapes with a diameter of 4/5cm and refrigerate for two hours. Heat the oven to 160°C. Cut the sausage shapes into 1cm-thick slices and push into circle shapes with your fingers. Arrange on a baking tray covered with oven paper and bake at 160°C for 12/15 minutes. Take out of the oven and allow to cool before serving.




 

Citrus fruit jelly

Ph. Paola Sucato


INGREDIENTS


. 3 oranges
. 1 lemon
. Zest of 1 orange
. 300 g sugar
. 8 g sheets of gelatine
. Chocolate with late mandarin from Ciaculli and wild fennel by Sabadì

DIRECTIONS


Squeeze the fruits and filter the juice. Put the juice and sugar into a small pan. Bring to the boil and then cook over a low heat for an hour. Remove the foam as it forms on the surface and 15 minutes before the end of cooking time, add the orange zest cut into thin strips. Put the sheets of gelatine into a small bowl of water for 10 minutes to soften. Take the reduced sauce off the heat and pour into a glass or pottery bowl. Squeeze the water from the gelatine and add to the bowl, stirring to dissolve. Add  the roughly chopped chocolate. Pour into moulds or little jars, cool and then refrigerate for three hours before serving.



 

pancakes

Ph. Paola Sucato


INGREDIENTS

. 200 g Molino Rossetto wholemeal organic flour
. 50 g almonds
. 500 ml milk
. 60 g sugar
. 40 g butter
. 3 eggs
. seeds from half a vanilla pod
. 1 pinch of salt
. 110 g jar of apricot and rosehip preserve


DIRECTIONS

Finely chop the almonds in a food processor. Put them into a bowl with the sieved flour, sugar, milk, salt and vanilla seeds. Use an electric whisk or immersion blender to make a smooth velvety mixture. Add the three eggs and the butter and whisk or blend again. Refrigerate, covered, for at least thirty minutes.

___

Melt a knob of butter in a non-stick frying pan and pour in a ladleful of the batter. Turn the pan to cover the base completely and cook for 1/2 minutes on each side. Cook all the pancakes. Gently heat the fruit preserve with 2 dessertspoons of cognac in a small pan. One at a time, fold the pancakes in four in a frying pan and spread with 1 or 2 dessertspoons of preserve and cognac.  Serve while hot.

___

CURIOSITY

Pancakes are good and with wholemeal flour and almond flour they are even better. The apricot and rosehip preserve by Alpe Pragas with a drop of cognac will make them superb for an evening treat.


 
 

Bread with carrots and ginger

Ph. Paola Sucato


INGREDIENTS

. 300 g Molino Rossetto wholemeal organic flour
. 200 g Molino Rossetto spelt flour
. 250 g water
. 150 g grated raw carrots
. 150 g wheat sour dough starter
. 10 g fresh brewer's yeast
. 1 dessertspoon of honey
. 1 dessertspoon of rice oil
. 1 teaspoon of honey
. a pinch of ground ginger


DIRECTIONS

In a large bowl dissolve the yeast and the spoonful of honey in the water.. It will froth after a few minutes and you can add the carrot, ginger and flours. Stir in the flour until well mixed. Add the salt and empty the mixture out onto a worktop. Knead to give a nice smooth ball of dough. Put it back in the bowl and cover with a damp cloth. Leave to prove for an hour and a half. Knock down the dough and make buns a little bigger than a fist size. Use a sharp knife to slash the tops with a cross.

___

Leave to prove for another hour. Bake at 250°C for 10 minutes, putting a bowl of water in the oven. Lower the temperature to 200°C and bake for another 10 minutes. Take out of the oven and cool on a wire rack. This bread is perfect for spreading with butter or eaten with salads.
The lightness of rice flower is idea for making biscuits. Fine and impalpable, it mixes perfectly with chocolate, coffee and cardamom.

___

CURIOSITY

I love making bread and I enjoy playing with the ingredients. Potatoes, courgettes and beetroot are taste good in bread. I also like it with pumpkin, not so much for its flavour as for its intense aroma and cheerful colour. Today I have chosen carrots and ginger, which are good together. I have promised that I will vary both the flours and the spices. Good for the senses and our health.