Mother, acrobat and as curious as the proverbial cat. Continually balancing marketing strategies, communication and social media projects (her job) and a world of pans, hobs, food and travel (her passion). All seasoned with an iPhone and a reflex, always within reach. Her blog tells of dishes linked to places near and far. A gastronomic journey into food and lands. Her latest collaboration projects include QualitaMagazine, a web magazine dedicated to gastronomic excellences and stories about food.
250 g Riserva S.Massimo carnaroli rice ½ white onion 1 bunch of parsley 1 bunch of chives 1 glass of dry white wine 1 knob of butter vegetable stock wasabi paste 4 dessertspoons of Friulitrota trout eggs extra virgin olive oil salt
Finely slice the half onion and sauté gently over a low heat. As soon as it is soft, add the rice and finely chopped parsley and chives, stirring to swell the rice. Pour in the wine and cook the risotto, adding hot stock as required. Check for salt and complete cooking by beating in the butter and two teaspoons of wasabi (how much you actually need will depend a lot on the strength of the paste, so start with a small amount and add it gradually, you must be able to taste the strong flavour of the wasabi). Serve in individual dishes, garnishing the risotto with a spoonful of trout eggs and a leaf of parsley.
What leads a young management engineer to become a much-followed food blogger and aspiring chef? Passion, that’s what! One of the most valuable and genuine ingredients you can find in the kitchen.
The greatest passions of Roberta Castrichella, aka Robysushi, are cooking, photography and travel. “The first two because they stimulate my creative talents and flair”, she explains, “the third because it satisfies my curiosity for anything that is new and different from my usual lifestyle”.
And food? "I like eating, but above all, I love cooking. I try making crazy combinations, or a dish with just the few ingredients I have in the fridge, or using the same colours, traditional recipes or all things new and original. Cooking is experimentation, innovation, dedication, accuracy, attention and application… but more than all this, it is love.”
WHEAT GERM STRACCETTI PASTA WITH MUSSELS AND ANCHOVY EXTRACT
INGREDIENTS FOR 2 PEOPLE
180g ‘Straccetti di germe di Grano’ wheat germ pasta Pastificio Morelli
500g fresh mussels
Iasa anchovy extract (Colatura di alici di Cetara)
Antico Frantoio Muraglia extra virgin olive oil
3 slices of bread
Plenty of parsley
Fresh chili pepper
2 cloves of garlic
1 untreated lemon
Clean the mussels. In a frying pan, heat a drizzle of oil with a clove of garlic and few sprigs of parsley. Add the mussels and cook until opened. As soon as they are cooked, take off the heat.
Take the flesh out of the shells and filter the liquid.
In a mixer, blitz the bread with plenty of parsley to give a very fine crumb consistency. Toast in a non-stick frying pan with a drizzle of EVO oil until the crumbs are crunchy.
In a bowl, emulsify a dessertspoon of EVO oil with one of anchovy extract.
Put the pasta to boil in plenty of water.
In a non-stick frying pan, heat a few pieces of the fresh chilli pepper in a drizzle of EVO oil. Heat and add a ladleful of the liquid from the mussels.
When the pasta is half-cooked, drain, keeping the water and add the pasta it to the frying pan. Add half the liquid from the mussels and a little of the pasta water and cook the pasta as you would a risotto until the sauce is thick and creamy. Add the mussels, the anchovy emulsion and a spoonful of grated lemon zest. Beat to combine.
Serve sprinkled with the crunchy breadcrumbs.
HEMP LINGUINE PASTA WITH CREAMED CHARD AND CRISPY PANCETTA
INGREDIENTS FOR 2 PEOPLE
180 g ‘Hemp Linguine” by Pastificio Morelli
300 g fresh chard
80 g slice of pancetta
30 g pine nuts
one fresh chili pepper
extra virgin olive oil
Blanch the chard in boiling water for 4/5 minutes, drain and keep the water.
Blitz the chard with evo oil and salt, adding a drizzle of the cooking water if necessary, to give a smooth cream.
Toast the pine nuts in a non-stick pan.
Put the pasta to boil in the same water used for the chard, adding salt.
Cut the pancetta into fine strips and crisp in a frying pan with some evo oil. Drain the pasta al dente and toss in the pan with the pancetta, adding the creamed chard.
Serve sprinkled with the pine nuts and a few pieces of fresh chili pepper.
Born in 1990, I moved from the countryside between the Marche and Romagna to the USA and became an aficionado of natural, vegetarian cooking. After my time in New York, I have now been writing and photographing my vegetarian cookery blog ‘Hortus Cuisine’ for a year now, but even before that I was keen on food that makes me feel good.
When I’m not clicking away with my Canon, I am a web designer and social media strategist. I love talking to the people who speak to you on the New York underground, yoga, squats, drinking green tea, getting up early and wasting time on Instagram before work.
I don’t think I will ever get over my hate of fresh coriander.
Spaghetti with asparagus and crunchy saffron crumbs
INGREDIENTS FOR 4 PEOPLE
FOR THE PASTA
360 g thick spaghetti (I used Mancini)
500 g trimmed asparagus
2 dessertspoons of extra virgin olive oil
salt and pepper
FOR THE CRUMBS
4 dessertspoons breadcrumbs
A handful of very finely chopped pistachios
1 g saffron
salt and pepper
1 dessertspoon of extra virgin olive oil
MAKING THE CRUMBS
Heat the oil in a frying pan and, once hot, toast the crumbs with the pistachios, salt and pepper. Taste before seasoning. When the crumbs start to darken, take off the heat, cool for 10 minutes and add the saffron.
MAKING THE PASTA
Slice the shallots very finely and cut the asparagus into rounds. Heat the oil in a frying pan and sauté the shallots until they turn clear, about 5 minutes. Add the asparagus, stir and cook over a medium-low heat for 20-25 minutes, half covered. If it starts to stick, add a little water. Do not add any salt at this point, as we will be using the cooking water.
Meanwhile, boil the spaghetti in salted water, draining them 2-3 minutes before the end of the cooking time given on the packet. Drain into the pan with the sauce together with a spoonful of cooking water and stir the pasta as you would a risotto. When it has absorbed the water and is creamy, add another two spoonfuls of water and repeat. When the spaghetti are cooked, take off the heat and serve.
Sprinkle the toasted crumbs over each bowl of pasta.
My name is Giulia and I live in the Tuscan countryside.
I love fresh pasta, fruit desserts and cakes, pumpkins and aubergines.
In February 2009 I started writing my blog to lend voice to this passion, which I learnt to tell in words and photos.
In January 2012 I turned it into a job and now I am a freelance food writer, collaborating with magazines and companies to develop recipes, I hold Tuscan cookery courses for foreigners and for Italians. My third cookery book came out in September 2014.
In other words, I cook every day, take photos, write (too much even) and eat with gusto. I have fun and enjoy every single moment, fully aware of how lucky I am.
Martelli spaghetti with fresh clams and peas
INGREDIENTS FOR 4 PEOPLE
1 kg fresh clams 3 dessertspoons extra virgin olive oil 1 clove of garlic ½ glass of white wine 150 g shelled peas 400 g Martelli spaghetti
A few hours before starting to cook, put the clams in a bowl full of cold water and give them a shake occasionally, so that they expel all the sand. Heat a pan of water for the pasta. When it boils, add the salt. Pour a few spoonfuls of extra virgin olive oil into a large frying pan, heat with a finely chopped clove of garlic and when you can smell the garlic, add the clams. Cover the pan and cook over a high flame until all the clams open. At this point, add the white wine and peas to the pan. At the same time, put the spaghetti on to boil and cook for half the time given on the packet, about 5 minutes. Take the spaghetti out of the water with tongs and transfer to the frying pan. Add a few ladlefuls of cooking water and finish cooking the spaghetti with the clams. This will bind the flavour of the clams and peas with the pasta and make a creamier sauce. As soon as the spaghetti are al dente, serve immediately in bowls, garnished with the clams and peas.