INDEX 04 08 14 18 22 34 40 44 50 54 60 66 70 76
82 88
MIKE ENDERS Hairy-hairy good! SAURO Gramigna with Sausages ILARIO Rainbow Crepes DANIELE Tuna Passion ENZO Barbie’s Orecchiette LUCA Sunshine Prawns SERGIO Porkie Potatoes ANTONIO Chumbo Cupcakes
92 JUMBO & BRUNO Tagliolini Peppini 98 MAX Chicken with Sweet Potatoes 102 FLAVIO Raviola State of Mind 112 MAX Fled Birds Meat Rolls 114 ALFREDO Chocolate Pleasure in White 120 ANDREA & RIENZO Cedri Martini Aperitif
LUIGI Bucatini alla Amatriciana
126
MATTEO Cotolette Veh
GIUSEPPE & ANTONIO Sicilian Lasagna RICCARDO Tagliatelle alla Bolognese PAOLO Guinness Cake MARCO Apollo’s Sun Cake LORENZO & PASQUALE O’ Gattò with Potatoes
HARD TON Rice to meet you MATTEO Tomato Soup
130 134
GERARDO Pizza with Friarielli COCO Lemon Flavoured Chicken with Rice
138 144
MAURO Mascarpone Heaven
150 154
ANGELO Swallow Nests
CLAUDIO & CLAUDIO Eighties Risotto
158 166 170
2
BRUNO & KEN Chicken Paprikash and Spinach Omelette DAMIAN Folktronic Spaghetti BRADSHAW Veterinary Carbonara GIORGIO Alternative Caponata
3
INDEX 04 08 14 18 22 34 40 44 50 54 60 66 70 76
82 88
MIKE ENDERS Hairy-hairy good! SAURO Gramigna with Sausages ILARIO Rainbow Crepes DANIELE Tuna Passion ENZO Barbie’s Orecchiette LUCA Sunshine Prawns SERGIO Porkie Potatoes ANTONIO Chumbo Cupcakes
92 JUMBO & BRUNO Tagliolini Peppini 98 MAX Chicken with Sweet Potatoes 102 FLAVIO Raviola State of Mind 112 MAX Fled Birds Meat Rolls 114 ALFREDO Chocolate Pleasure in White 120 ANDREA & RIENZO Cedri Martini Aperitif
LUIGI Bucatini alla Amatriciana
126
MATTEO Cotolette Veh
GIUSEPPE & ANTONIO Sicilian Lasagna RICCARDO Tagliatelle alla Bolognese PAOLO Guinness Cake MARCO Apollo’s Sun Cake LORENZO & PASQUALE O’ Gattò with Potatoes
HARD TON Rice to meet you MATTEO Tomato Soup
130 134
GERARDO Pizza with Friarielli COCO Lemon Flavoured Chicken with Rice
138 144
MAURO Mascarpone Heaven
150 154
ANGELO Swallow Nests
CLAUDIO & CLAUDIO Eighties Risotto
158 166 170
2
BRUNO & KEN Chicken Paprikash and Spinach Omelette DAMIAN Folktronic Spaghetti BRADSHAW Veterinary Carbonara GIORGIO Alternative Caponata
3
HAIRY-HAIRY GOOD! MIKE ENDERS
hirts and shoes are not required for this brand spanking new art-cookbook featuring some of the furriest creatures in all of Italy, a potpourri of bears. These bears will not be just serving honey, but a plethora of creative feasts, large and small in their home kitchens. Flipping through these pages my appetite for salty and sweet treats has been satisfied; and I’m not just talking about the food. In the last few years we all have seen an explosion in popularity of hairy men and beards. What people need to know, this is not a trend, but a lifestyle. A beardy lifestyle, which I strongly embrace and live. Lets just say I’ve had to pick a few hairs from my teeth. Let your mind run wild with that.
S
Like any tasty recipe, this project was organically cooked up. Fashion, sport and lately reportage photographer Angelo Sindaco wanted to artistically venture into the bear scene. Angelo gathered a few folks who are familiar with the bear scene for dinner. Coming to plate was web editor and longtime friend, Andrea Signori. You could say that Andrea had one hand in the bear cookie jar. Between one savory bite and another, Angelo and Andrea decided to photograph the subjects in their own kitchens. By my own observation, bears love to cook, and eat, hence their voluptuous, sexy, furry curves. Viewing the bear scene in a different way, not necessarily related to sex or erotica, leather, or cigars is quite refreshing. I’m told that they thought those themes had long been exploited and played out. Angelo and Andrea selected and put together this group of hunky men, which took place from Milan to Sicily, and I do believe they may have dove into their little black book. The results are these stunning-realistic images catching men in their everyday lives, highlighting their personality and joy had in the kitchen while prepping for a meal. Like a good travel experience, more importantly than the destination, is the journey. Before reaching each plate, the ingredients move through the cook’s hands, playful gestures with the company of others, before finding their way down your throat. Angelo jumped onto this bear extravaganza with the goal of handpicking this group of desirable hunks in their natural habitat and to display their cooking skills in an entertaining light. I am totally captivated by the humor, personality that was caught by the lens. The images featured have the casualness of a potluck dinner with your good buddies, and the attractiveness of a pinup calendar.
4
5
HAIRY-HAIRY GOOD! MIKE ENDERS
hirts and shoes are not required for this brand spanking new art-cookbook featuring some of the furriest creatures in all of Italy, a potpourri of bears. These bears will not be just serving honey, but a plethora of creative feasts, large and small in their home kitchens. Flipping through these pages my appetite for salty and sweet treats has been satisfied; and I’m not just talking about the food. In the last few years we all have seen an explosion in popularity of hairy men and beards. What people need to know, this is not a trend, but a lifestyle. A beardy lifestyle, which I strongly embrace and live. Lets just say I’ve had to pick a few hairs from my teeth. Let your mind run wild with that.
S
Like any tasty recipe, this project was organically cooked up. Fashion, sport and lately reportage photographer Angelo Sindaco wanted to artistically venture into the bear scene. Angelo gathered a few folks who are familiar with the bear scene for dinner. Coming to plate was web editor and longtime friend, Andrea Signori. You could say that Andrea had one hand in the bear cookie jar. Between one savory bite and another, Angelo and Andrea decided to photograph the subjects in their own kitchens. By my own observation, bears love to cook, and eat, hence their voluptuous, sexy, furry curves. Viewing the bear scene in a different way, not necessarily related to sex or erotica, leather, or cigars is quite refreshing. I’m told that they thought those themes had long been exploited and played out. Angelo and Andrea selected and put together this group of hunky men, which took place from Milan to Sicily, and I do believe they may have dove into their little black book. The results are these stunning-realistic images catching men in their everyday lives, highlighting their personality and joy had in the kitchen while prepping for a meal. Like a good travel experience, more importantly than the destination, is the journey. Before reaching each plate, the ingredients move through the cook’s hands, playful gestures with the company of others, before finding their way down your throat. Angelo jumped onto this bear extravaganza with the goal of handpicking this group of desirable hunks in their natural habitat and to display their cooking skills in an entertaining light. I am totally captivated by the humor, personality that was caught by the lens. The images featured have the casualness of a potluck dinner with your good buddies, and the attractiveness of a pinup calendar.
4
5
With a world dominated by Reality TV, it’s a challenge to decipher between real life and “TV life.” Most public images paraded in front of our eyes these days are photo-shopped to death creating unrealistic images wiping away age, character lines, extra pounds, and a persons true identity. Angelo is quite the opposite and refuses to retouch his subject’s images in post-production, even when requested. The result is trust, and a bond built between photographer and subject. This is ever clear in these scrumptious photographs where the men bare their heart, soul and bodies for the sake of art and cooking, letting the hair down for an inside look into their lives. Angelo’s images here give us the feeling that we are peeping through a keyhole, at life as it happens, a voyeurs (perverts) dream. The images tell multi-layered stories of this diverse group of men featured. It is clear that each shot was a collaboration between photographer and subject, which creates a personalized story line for each recipe featured. It has been scientifically proven that environment and all senses affect the taste of food. That said these recipes are going to taste damn sexy! You may ask, “Is it an Art Book?” or “Is it a Cook Book?” and both answers would be yes. These pages will stand up against the finest art books scattered on my coffee table, or sit comfortably in your kitchen covered in flour. One thing for sure, it will be a fantastic conversation starter. The target audience will go far outside the scope of just gay men or bears; and it can, being a fun educational tool of not just cooking but a glimpse inside the bear world, filtered through the lens of cooking. This is a celebration of an ever-growing group of men, the bears. A role model of diversity and acceptance, to love the body we are born into, and to relieve the pressure to conform to our communities idea of what it takes to be happy and fit in. Overall and to simplify things…. This book is hairy-hairy good! Excuse me but I have some cooking and page flipping to do... Mike Enders CEO and founder of Accidentalbear.com
6
7
With a world dominated by Reality TV, it’s a challenge to decipher between real life and “TV life.” Most public images paraded in front of our eyes these days are photo-shopped to death creating unrealistic images wiping away age, character lines, extra pounds, and a persons true identity. Angelo is quite the opposite and refuses to retouch his subject’s images in post-production, even when requested. The result is trust, and a bond built between photographer and subject. This is ever clear in these scrumptious photographs where the men bare their heart, soul and bodies for the sake of art and cooking, letting the hair down for an inside look into their lives. Angelo’s images here give us the feeling that we are peeping through a keyhole, at life as it happens, a voyeurs (perverts) dream. The images tell multi-layered stories of this diverse group of men featured. It is clear that each shot was a collaboration between photographer and subject, which creates a personalized story line for each recipe featured. It has been scientifically proven that environment and all senses affect the taste of food. That said these recipes are going to taste damn sexy! You may ask, “Is it an Art Book?” or “Is it a Cook Book?” and both answers would be yes. These pages will stand up against the finest art books scattered on my coffee table, or sit comfortably in your kitchen covered in flour. One thing for sure, it will be a fantastic conversation starter. The target audience will go far outside the scope of just gay men or bears; and it can, being a fun educational tool of not just cooking but a glimpse inside the bear world, filtered through the lens of cooking. This is a celebration of an ever-growing group of men, the bears. A role model of diversity and acceptance, to love the body we are born into, and to relieve the pressure to conform to our communities idea of what it takes to be happy and fit in. Overall and to simplify things…. This book is hairy-hairy good! Excuse me but I have some cooking and page flipping to do... Mike Enders CEO and founder of Accidentalbear.com
6
7
SERVES 6 400 g gramigna pasta* 250 ml single cream 170 g sausage meat 80 g butter + extra for cooking 1 small white onion Parmesan, to taste Salt and pepper, to taste
Sauro
GRAMIGNA WITH SAUSAGES
Based on the fundamental principles that cream and sausages are irreplacable, and that “what doesn’t kill you makes you fatter”, Sauro, laughing, prepares his recipe in the kitchen of the eatery Il Tinello, taking care not to make a mess (with little success).
Peel and finely chop the onion, then soften it in a large frying pan with a nob of butter taking care not to burn it. Break up the sausage meat, add to the pan with the onions and gently fry until browned. Add the cream to the same pan and cook until it begins to boil, then set aside until needed.
*Gramigna is a type of dried egg-based pasta, curled and empty in the middle. If this is not available, use fusilli
8
9
SERVES 6 400 g gramigna pasta* 250 ml single cream 170 g sausage meat 80 g butter + extra for cooking 1 small white onion Parmesan, to taste Salt and pepper, to taste
Sauro
GRAMIGNA WITH SAUSAGES
Based on the fundamental principles that cream and sausages are irreplacable, and that “what doesn’t kill you makes you fatter”, Sauro, laughing, prepares his recipe in the kitchen of the eatery Il Tinello, taking care not to make a mess (with little success).
Peel and finely chop the onion, then soften it in a large frying pan with a nob of butter taking care not to burn it. Break up the sausage meat, add to the pan with the onions and gently fry until browned. Add the cream to the same pan and cook until it begins to boil, then set aside until needed.
*Gramigna is a type of dried egg-based pasta, curled and empty in the middle. If this is not available, use fusilli
8
9
Put a large pan of salted water to boil, you will need this to cook the pasta. When the water is vigorously boiling, add the gramigna pasta, and cook for 9-10 minutes or as instructed on the packet, preferably “al dente�.
10
11
Put a large pan of salted water to boil, you will need this to cook the pasta. When the water is vigorously boiling, add the gramigna pasta, and cook for 9-10 minutes or as instructed on the packet, preferably “al dente�.
10
11
...add salt and pepper and serve.
When the pasta is almost cooked, gently reheat the cream and sausage mix. Once cooked, drain the pasta, reserving some of the cooking liquid, and add to the pan. Add the parmesan to the pan, this will tie together the mix, and stir. If the mix appears dry, add some of the reserved cooking liquid until it reaches the desired consistency, then take of the heat...
12
13
...add salt and pepper and serve.
When the pasta is almost cooked, gently reheat the cream and sausage mix. Once cooked, drain the pasta, reserving some of the cooking liquid, and add to the pan. Add the parmesan to the pan, this will tie together the mix, and stir. If the mix appears dry, add some of the reserved cooking liquid until it reaches the desired consistency, then take of the heat...
12
13
Ilario is a non-professional rugby player in the prop position regularly taking a beating. He is also a support teacher for children with autistic problems and in his spare time he helps his father in his construction business. Ilario is the official cook in the family and in his group of friends. For him, winning isn’t everything.
MAKES 15 CREPES 250 g plain flour 60 g sugar 40 g butter + some for cooking 3 eggs Milk A sachet of icing sugar, ca. 7 g Colourful sugar sprinkles A jar of Nutella Pinch of salt
Ilario
RAINBOW CREPES 14
15
Ilario is a non-professional rugby player in the prop position regularly taking a beating. He is also a support teacher for children with autistic problems and in his spare time he helps his father in his construction business. Ilario is the official cook in the family and in his group of friends. For him, winning isn’t everything.
MAKES 15 CREPES 250 g plain flour 60 g sugar 40 g butter + some for cooking 3 eggs Milk A sachet of icing sugar, ca. 7 g Colourful sugar sprinkles A jar of Nutella Pinch of salt
Ilario
RAINBOW CREPES 14
15
If you have one, use an electric mixer for this recipe, it will be much quicker and easier on the wrists. Dice 40 g of butter and melt with a little milk (one or two table spoons should be enough) in a small pan on a low heat. Once melted, leave aside to cool. Crack the eggs in a bowl and beat on low speed with an electric mixer (or by hand) until they become frothy and form soft peaks. Gradually add the sugar to the eggs whilst whisking. Once all the sugar has gone in, fold in half the milk to soften the mix, then sift in the flour a spoonful at a time mixing with a fork. It is important to take care not to form lumps when adding the flour. Once all the flour has been added, pour in the previously melted butter, now cooled. Stir everything together with a wooden spoon and put in the fridge to chill for about 30 minutes.
In the meantime sprinkle a small tray with the icing sugar. Add a nob of butter to a small non-stick frying pan and put on a medium heat. Using a ladle, dose some of the now chilled mix in the hot pan and quickly (before it starts cooking) even the mixture out to obtain a uniform disc. Cook the crêpe until it begins to peel from the bottom, then put on the tray to rest. Cook the rest of the mixture this way. You should now have a stack of ca. 15 crêpes. Spread the desired amount of Nutella to one half of each crêpe, close to form a half-moon shape and liberally scatter the top with sugar sprinkles. The rainbow crêpes are now ready to eat, consume whilst still warm!
16
17
If you have one, use an electric mixer for this recipe, it will be much quicker and easier on the wrists. Dice 40 g of butter and melt with a little milk (one or two table spoons should be enough) in a small pan on a low heat. Once melted, leave aside to cool. Crack the eggs in a bowl and beat on low speed with an electric mixer (or by hand) until they become frothy and form soft peaks. Gradually add the sugar to the eggs whilst whisking. Once all the sugar has gone in, fold in half the milk to soften the mix, then sift in the flour a spoonful at a time mixing with a fork. It is important to take care not to form lumps when adding the flour. Once all the flour has been added, pour in the previously melted butter, now cooled. Stir everything together with a wooden spoon and put in the fridge to chill for about 30 minutes.
In the meantime sprinkle a small tray with the icing sugar. Add a nob of butter to a small non-stick frying pan and put on a medium heat. Using a ladle, dose some of the now chilled mix in the hot pan and quickly (before it starts cooking) even the mixture out to obtain a uniform disc. Cook the crêpe until it begins to peel from the bottom, then put on the tray to rest. Cook the rest of the mixture this way. You should now have a stack of ca. 15 crêpes. Spread the desired amount of Nutella to one half of each crêpe, close to form a half-moon shape and liberally scatter the top with sugar sprinkles. The rainbow crêpes are now ready to eat, consume whilst still warm!
16
17
Danilo has studied as a veterinarian, but he currently works as a medical representative. He is originally from Palermo, Sicily, and has landed in Emilia, a centre-north region of Italy. The transition has been neither quick nor easy. For Danilo it is impossible to move
SERVES 2 200 g fresh tuna 300 g burrata* 200 g cherry tomatoes 80 g thick stale bread slices 60 g lambs lettuce
Danilo
TUNA PASSION
2 shallots Black olives, to taste A little extra virgin olive oil, to drizzle Pink Himalayan salt Pepper
away from the flavours of his beloved island; so much so that he has become the focus point for all his friends in search of delicacies and a warm hospitality. The proof of the pudding is in the eating.
*Burrata is a mozzarella with cream. It has an unusually soft texture.
18
19
Danilo has studied as a veterinarian, but he currently works as a medical representative. He is originally from Palermo, Sicily, and has landed in Emilia, a centre-north region of Italy. The transition has been neither quick nor easy. For Danilo it is impossible to move
SERVES 2 200 g fresh tuna 300 g burrata* 200 g cherry tomatoes 80 g thick stale bread slices 60 g lambs lettuce
Danilo
TUNA PASSION
2 shallots Black olives, to taste A little extra virgin olive oil, to drizzle Pink Himalayan salt Pepper
away from the flavours of his beloved island; so much so that he has become the focus point for all his friends in search of delicacies and a warm hospitality. The proof of the pudding is in the eating.
*Burrata is a mozzarella with cream. It has an unusually soft texture.
18
19