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IN THE MOOD for summer

June 2017


Hello Summer! Summer is the season of the vivid, hot colors: the grain fields get colored of intense yellow color, they almost remember some Van Gogh paintings. Yellow, green, orange, scarlet, blue and deep pink: the whole gamma of colors are present on our tables in these months with apricots, peaches, tomatoes, peppers, basil and berries in our recipes. The days of our holidays are so near, the nights get longer, the school ends for the kids and, if these reasons to be happy are not enough, ice cream season is finally coming! We have to spend less time in the kitchen, we have to visit new places, we have to tan our faces and spend more time with our friends. The high temperature makes cooking so hard: these are the days when we have to use our creativity to make easy and fast, but colored, fresh and vitaminic recipes. Everywhere you'll go, everything you'll do, enjoy the littles things, have a wonderful summer!


Ph Ilaria


Authors Antonella Pagliaroli http://fotogrammidizucchero.com/ Daniela Tornato http://smilebeautyandmore.com/ Ilaria Guidi http://campidifragolepersempre.com/

Cover Daniela Tornato

Back Cover Ilaria Guidi


14

38

54

26

68


84

126

Index Pappa al pomodoro 14 Summer Canederli 26

100

Summer Pudding 38 Malvasia ice cream 54 Yogurt and fruit popsicles 68 Apricot honey ice cream 84

114

Melon and mint lemonade 100 Beet and berry smoothie 114 Blackberry prosecco cocktail 126


Ph Ilaria


Simply love bread Isn't the smell of fresh bread the most universally loved smell on the planet? Bread is a food so simple but precious and can't be wasted. There are so many recipes you can make simply by using bread or recycling stale bread , mostly in the italian traditional kitchen. Let's find out some.


Ph Daniela


Ph Daniela


14


Pappa al pomodoro (Bread and tomato soup)

by Daniela

For 4 1 kg ripe tomatoes 250 g stale bread 1 Lt. vegetable stock 2 Tropea red onions 2 garlic cloves 1 fresh chili pepper 1 bunch of basil Extra virgin olive oil Salt and Pepper To Taste. Preheat oven to 140°. Slice bread and remove the crusts. Dry the bread into the oven for about 15/20 minutes, then set aside. Wash the tomatoes, slice a shallow "X" in the bottom (this will make peeling much easier) and cook them in boiling water for a few minutes. Put the tomatoes into a bowl of iced water, peel the skins off with your hands and cut them into pieces. Peel and slice the onion. Heat the oil in a large, heavy soup pot over medium-low heat. Add the onion, the garlic, the chili pepper and cook, stirring, until tender. Add the tomatoes and fresh basil. Reduce the heat to a minimum and leave to simmer gently for another 30 minutes. Add the bread, stirring well, then add the vegetable stock, cook for about 40 minutes over low heat, taste and adjust seasoning. Serve the bread and tomatoes soup with a sprinkle of extra virgin olive oil, pepper and some fresh basil leaves.


Ph Antonella


Photos Ilaria


26


Summer canederli

by Ilaria

For 4 For the dumplings 2 medium aubergines 400 g di stale bread, diced 200 ml milk 2 medium eggs, lightly beaten 50 g grated parmigiano cheese breadcrumbs 1 garlic clove salt and pepper fresh basil leaves For the roasted tomato cream sauce 500 g cherry tomatoes, halved 1 garlic clove 1 tbsp sugar oregano and fresh basil leaves salt and pepper extra virgin olive oil Preheat oven to 200° C. Place the tomatoes in a baking sheeet, season with salt, pepper and sugar, sprinkle with the sliced garlic, the herbs, then drizzle with some extra virgin olive oil. Bake for about 30 minutes. With an immersion blender or a mixer, blend the roasted tomatoes until smooth. Wash the aubergines and cut them into cubes, put them in a cooking pan with some extra virgin olive oil, the garlic clove, a pinch of salt, cook until soft. Put the stale bread into a large mixing bowl, add the milk and let it rest until soft. Add the aubergines, the eggs, the grated cheese, a sprinkle of nutmeg, a pinch of salt and pepper, some chopped fresh basil leaves and about 3 tablespoons of breadcrumbs. Mix until well combined. With your moist hands, form the canederli. Place the balls gently in a pot of boiling salted water (or vegetable stock) and cook for about 12-15 minutes, then drain them gently. Serve the canederli with the roasted tomatoes cream sauce and finish with some fresh basil leaves.


Ph Ilaria


Ph Antonella


Ph Ilaria


Photos Antonella


38


Summer Pudding

by Antonella

for 8 650 g mixed summer berries (such as blueberries, redcurrants, raspberries, blackberries) 170 g caster sugar 1 organic lemon 300-350 g of sliced white bread (or brioche loaf) 150 g extra dark chocolate, chopped 150 g heavy cream Line a plum cake mold with a layer of cling film. Remove any stalks from the berries and place them in a large, heavy-based saucepan with the sugar and lemon juice. Cook over a low heat for 3 to 5 minutes, or until the sugar dissolves and juices start bleeding from the fruit. Set aside to cool. Heat the cream in a small saucepan over medium heat. Bring just to a boil, pour over the chopped chocolate, and whisk until smooth, let it cool. Remove the crusts from the bread with a serrated knife. Generously brush berry juice on one side of each slice that will line the tin. Place some slices of bread in the base of the mold, juice side down. Put some other slices of the bread on each side, inside the tin, and cut slices to fit the ends, putting the juicy sides against the tin. Spoon a little berry juice into the base, making sure the bread is well soaked. Add the fruit gradually, making sure the bread soaks up the juices and becomes red. Add some chocolate ganache. Generously brush berry juice on one side of some other slices of bread, and place them inside the tin, over the ganache, spoon a little berry juice, making sure the bread is well soaked again. Add others berries (save some and their juice to serve), other chocolate ganache and when the tin is full, top with bread to seal it, making sure there are no gaps. Spoon over a couple of tablespoons of juice to turn the top red. Cover the pudding with cling film. Put a weight on top of the loaf to press the mixture down and allow it to soak into the bread. Put your summer pudding in the fridge overnight. Carefully invert the pudding onto a plate, remove the cling film, serve with the remaining berries and their juice.


Ph Antonella


Ph Ilaria


Photos Antonella


All you need is ice cream Summer is the season of ice cream and an ice cream has the power to put a smile on everyone’s face! It’s certainly beautiful to eat it while walking or shopping, but it’s a pleasure and a big satisfaction to make a delicious and perfect ice cream at home, using your favourite fruits and ingredients...


Ph Daniela


Photos Antonella


54


Malvasia and berry ripple ice cream By Antonella For 4 For the ice cream 3 egg yolks 200 g sugar 180 ml malvasia passito wine (or other straw wine, like vin santo) 500 ml whole milk 180 ml heavy cream berries and wafers to serve For the ripple syrup: 150 g berries (raspberries, blackberries, red currants, blueberries) 30 g sugar 2 tbsp water Place the egg yolks, 100 g of sugar and the wine into a medium saucepan, over medium heat. Bring the mixture just to 85°C stirring costantly, remove from the heat and transfer the mixture in a bowl, add the remaining sugar, and mix with an immersion blender. Add now the whole milk and the heavy cream, beat until well combined. Let rest in the fridge for 2 hour at least. Place the berries, sugar and water into a little pan and bring the mixture to the boil, stirring regularly. Reduce the heat until the mixture is simmering, then continue to simmer for 10 minutes, or until the fruit has broken down and the mixture resembles a thick syrup. Set aside until completely cooled. Pour the ice cream mixure in an ice cream maker and, following machine's directions,churn until creamy and firm. Transfer it to a freezer safe container, pour the syrup over the top and fold, making your own swirls. Allow ice cream to firm up for about 2 hours before serving. Serve with some berries and some wafers.


Ph Ilaria


Ph Antonella


Ph Ilaria


Photos Daniela


68


Yogurt and fruit popsicles by Daniela For 10 popsicles 100 g strawberries 100 g raspberries 2 kiwi 50 g blueberries 3 apricots 2 peaches 200g Greek yogurt honey granola Wash all the fruits, cut the apricots, the kiwi fruits and the peaches in little pieces. With a food processor blend every kind of fruits separately with a little bit of honey, until you get different fruit puree. Blend the yogurt with a little bit of honey. Pour a generous spoonful of the first fruit puree into the bottom of each mold, insert popsicle sticks and place the popsicles in the freezer for about 15 minutes. Add the second fruit puree in every mold and place them in the freezer again for 15 minutes. Repite the procedure with every fruit puree and finally add the yogurt mixture and a little bit of granola. Let freeze for 4 hours. To unmold, run the popsicle molds under hot running water for a few seconds and gently easy the popsicles out of the molds.


Ph Daniela


Ph Ilaria


Ph Antonella


Ph Ilaria


Ph Ilaria


Photos Ilaria


84


Apricot honey ice cream by Ilaria For 4 200 ml whole milk 150 ml heavy cream 80 g liquid honey 350 g apricots, stones removed 2 tsp rum To serve blueberries hazelnut grain Peel the apricots, remove the stones. Cut the apricots into pieces, blend them with a food processor until smooth. Place milk, cream, honey and rum in an bowl, combine well and mix with an immersion blender, add the apricot puree and mix again with a whisk. Pour the mixure in an ice cream maker and, following machine's directions, churn until creamy and firm. Transfer to a freezer safe container and allow ice cream to firm up for about 2 hours before serving. Serve with some blueberries and hazelnut grain.


Ph Ilaria


Photos Antonella


Ph Daniela


It's drink o'clock! Summer makes you thirsty, put a few of ice cubes in your favourite drink: a smoothie for breakfast, a lemonade for an afternoon break, a cocktail to drink with your friends, cheers!


Ph Daniela


100


Melon and mint Lemonade by Daniela For 6 100 g sugar cane 235 g hot water 230 g lemon juice 350 g cold water 1 cantaloupe melon 1 golden honeydew melon 1 bunch of mint Honey and sugar cane to decorate Dissolve sugar in hot water, then add the remaining liquid ingredients. Peel the melons, remove their seeds, cut them into pieces. Put into the centrifuge to extract the juice. Add the rest of the ingredients. Mix well then add mint leaves. Cool in fridge for 6 hours at least before serving. Serve with some ice cubes.


Ph Daniela


Ph Antonella


Ph Antonella


Photos Ilaria


114


Beet and berry smoothie by Ilaria For 4 2 medium boiled beetroots 40 g raspberries 40 g blackberries 40 g blueberries 1 little piece fresh ginger, peeled and grated 150 g greek yogurt Cut the beetroots into dices. Add all ingredients to a blender, and blend consistently until smooth. Serve immediately.


Ph Ilaria


Photos Antonella


126


Blackberry prosecco and mint cocktail by Antonella For 4 125 g blackberries 300 ml prosecco 120 ml vodka 150 ml water 100 g caster sugar 1 organic lime fresh mint leaves some fruity ice cubes* * To prepare the fruity ice cubes load some sliced fruit into dry ice cube trays, fill the trays with water and freeze. Make a syrup placing sugar and water in a small saucepan over medium heat: bring to a simmer and cook for 2 or 3 minutes until sugar dissolves. Remove from heat and let cool, then chill it for 2 hours. Blend the blackberries in a food processor until smooth, strain well and discard any solid parts. Combine togheter vodka, syrup, blackberry juice, the sliced lime, the mint leaves and prosecco. Serve your blackberry prosecco cocktail with some fruity ice cubes.


Ph Ilaria


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