In the Mood n 5

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IN THE MOOD for winter

january 2018

Welcome to our winter edition, the fifth issue of In the Mood. Holydays are definitively over, we want to eat healthy now, but we love food so much and we don’t like the idea of a sad diet. We go out rarely, we need to have our comfort food, to enjoy something special. It's very cold out there, we need to eat healthy food to prevent cold and flu, so we have chosen cabbages and kales for the recipes of these days, because they are full of vitamin, colors and flavors too. “A good beginning bodes well”: morning is a moment so important, we have to stock up the energies to face a new day. We have to rush to work almost every day, we don't have the time to sit down and live slowly as we'd like to. From time to time (why not in a Sunday morning?) everyone needs to have a very slow and relaxed breakfast, so take your time and enjoy your special morning with our recipes. Finally, with our family recipes we want to reveal a little piece of us, tell you about our stories, our families and our childhood: the italian cousine can’t be found only on official books of famous recipes, but also in the handwritten notes, in kitchen tales of our grandmothers. We hope you'll love this hearty issue of our magazine.

Have a cozy and beautiful winter!


ph by Daniela

Editorial staff Antonella Pagliaroli Daniela Tornato Ilaria Guidi

Graphic Design Antonella Pagliaroli Ilaria Guidi

Texts and translations Antonella Pagliaroli

Cover Ilaria Guidi

Back Cover Daniela Tornato











Index Roman cauliflower quiche 12



Savoy cabbage fettuccine


Cauliflower burger


Ricotta bundt cake


Vienna bread


Apple almond cake


Grandma's Felicina bonet 106 Bruna upside down cake 120 My mom's bread cake



ph by Antonella

Seasonal veggies: cabbages One of the treasure of this season are Cruciferous vegetables like cabbages, that are notorious for being full of beneficial nutrients: cabbage is a good source of vitamin K, vitamin C and dietary fiber. In this cold months there are many varieties: savoy cabbage, red cabbage, white cabbage, cauliflower, roman cauliflower, brussels sprouts, tuscan kale etc, they are widely used in the Italian cousine, not only for soups, but also for season pasta, risotti, veggy burger, flans, rustic tarts and crostatas. Here are three ideas to use this extraordinary vegetable in delicious recipes!


ph by Ilaria




by Daniela

creamy quiche

for 8 for the crust 200 g whole-wheat flour 100 g flour 150 ml cold water 50 g extra virgin olive oil 2 Tbsp sesam seeds 1 tsp salt for the filling 1/2 broccolo romanesco (roman cauliflower), broken into florets 100 g black taggiasca olives 200 ml milk 150 ml cream 150 g goat cheese 3 eggs salt and pepper In a large bowl mix together flours, sesam seeds and salt, add the water, the olive oil and knead until well combined, smooth and elastic. Wrap the dough with some clingfilm and let rest in the fridge for about 30 minutes. Preheat the oven to 180°. Steam the roman cauliflower for about 6/7 minutes, until tender. Mash the goat cheese with a fork. In a bowl beat the eggs with milk, cream, salt and pepper until well combined. Roll out the dough and make a circular shape, press it into a greased 22 cm diameter tart pan. Spread the florets into the bottom of the pie crust, add the goat cheese, the egg mixture and finally the olives. Bake for about 30 minutes or until quiche is set and golden. Let cool the quiche before serving.











ph by Daniela


ph by Daniela



Savoy cabbage and sausage fettuccine by Antonella for 4 for the fresh egg pasta 4 large eggs 300 g all-purpose flour 100 g durum semolina flour to season 1 small Savoy cabbage 3 sweet italian sausage 1 garlic clove 100 ml white whine extra virgin olive oil sage leaves Parmigiano Reggiano, grated salt and pepper Place the flours on a board , make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers or the fork, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead and work the dough with your hands, to develop the gluten in the flour, until well combined, smooth and elastic, wrap it in cling film and put it in a fresh place to rest for at least half an hour before you use it. Roll out the dough, with a machine or a a rolling pin, until you get a thin sheet of pasta, the cut it into fettuccine. Chop the sausage, remove the outermost leaves of the cabbage and discard. Break off the leaves of the cabbage one by one, and cut out the tough central stem, cut the cabbage leaves into ribbons. Heat 1 or 2 tablespoon of oil in a large frying pan, add the garlic and 3 leaves of sage. When they start to colour a bit, add the chopped sausage and cook until golden and cooked through. Add the wine and stir over medium heat until the sausage start to brown. Now add the cabbage and season with a pinch of salt and pepper, stir and cook until the cabbage and sausage are mixed and the cabbage is starting to wilt. Bring a large pan of water to the boil and cook the fettuccine until al dente. Toss the fettuccine, cabbage and sausage together, adding some cooking pasta water and serve immediately with some grated Parmigiano. 27










ph by Antonella


ph by Ilaria


photos by Ilaria


Cauliflower burger

(with homemade whole wheat burger buns)

by Ilaria for 6

for the burger buns 250 g whole wheat flour 2 g active dry yeast 60 ml lukewarm water 100 ml lukewarm milk 25 ml extra virgin olive oil 1 tsp honey 7 g salt sesam seeds and poppy seeds for cauliflower burger 1 large head cauliflower, broken into florets extra virgin olive oil 50 g grated Parmigiano 4-5 Tbsp bread crumbs 1 organic lemon salt and pepper organo to serve mustard red onion rings arugula sliced cheese Dissolve the honey in the warm water. In a large bowl mix the whole wheat flour with the dry yeast. Make a well in the centre and pour the water with honey and the lukewarm milk in it. 42

Knead for a few minutes, then add the salt, dissolved in some oil and a tablespoon of water. When the dough has pulled together, turn it out onto a lightly floured surface, and knead for at least 10-15 minutes, until smooth and elastic. Place the dough in a bowl, cover with clingfilm and let rise, in a warm place, for about 2 hours, or until is doubled in size. When the dough has risen, break the dough, turn out onto a floured surface, stretch and fold it. Divide the dough into 6 equal pieces. Shape each piece into a tight ball and place them on a baking tray lined with parchment paper, cover with a damp cloth and let rise for about 1 hour and half. Preheat the oven to 190°. Brush the buns with some milk, sprinkle with sesam and poppy seeds. Bake for about 20 minutes, until the buns get a golden brown color. Let them cool completely. Preheat oven to 180°. In a bowl mix together 2 tbsp of oil, lemon zest, oregano, salt and pepper. Spread cauliflower florets out on a baking sheet, drizzle with the aromatic mixture of olive oil and roast for about 30 minutes until soft and just starting to turn golden brown around edges. Remove from oven and let cool. Add the cooled cauliflower to a food processor and pulse a few times until "riced" and finely chopped. Transfer to a large bowl, add the grated Parmigiano, bread crumbs and stir until well combined. Form the burgers and cook them for a few minutes, or until golden, in a large no stick pan with some olive oil. Arrange the burgers with: sliced cheese, mustard, red onion rings, arugula.











ph by Daniela


photos by Daniela

ph by Daniela

ph by Antonella

ph by Antonella

Slow breakfast, please! “All happiness depends on a leisurely breakfast� (John Gunther) We have to rush to work every day, but sometimes is important to take our time, and start the day in a different way. Everyone should have a very cozy morning, wake up late and make a very slow and special breakfast. Take your time and make your special recipe for you and your loved ones. Choose your favourite food: cakes, brioches, eggs, cappuccino, juice or tea, make your day special since the early hours! Stop hitting the snooze button, enjoy your beautiful morning!




Ricotta orange bundt cake by Antonella for 12 190 g all-purpose flour 60 g corn starch 10 g baking powder 240 g sugar 10 g honey 3 medium eggs 120 ml corn oil 150 ml milk 200 g ricotta 1 organic orange, the zest ½ orange, the juice confectioners’ sugar Preheat the oven to 180°, grease and flour a bundt cake pan. In a large bowl mix together the all purpose flour, the corn strach, the orange zest and the baking powder. In another bowl beat the eggs with sugar, until light and fluffy. Gradually add the honey, the ricotta, previously drained from the liquid, and the milk, mix well until the batter is completely combined. bake for about 40-45 minutes, or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs.Once done, remove from the oven and allow to cool for 10-15 minutes inside the pan. Then, invert the bundt cake into a serving dish. Allow cake to cool completely. Dust with confectioners' sugar before serving.











ph by Antonella 71

ph by Ilaria


Vienna bread by Daniela for 5 250 g lukewarm milk 500 g bread flour 60 g butter, room temperature 40 g brown sugar 15 g fresh baker's yeast 2 whole eggs +1 yolks to brush 10 g salt Dissolve the yeast in the lukewarm milk. In the bowl of a food processor, fitted with a dough hook, add flour, sugar, eggs, the yeast with the milk and a pinch of salt. Knead for at least 10 minutes, until the dough is very elastic. Cover with a damp cloth and let rise, in a warm place, for about 2 hours, or until is doubled in size. When the dough has risen, break the dough, turn out onto a floured surface and divide into 5 equal pieces. Shape each piece into an oblong by flattening the dough out slightly and folding the sides into the middle. Then roll each up into a sausage . Roll out dough to a baking tray covered with parchment paper, spacing them well as they will swell a lot. Brush the vienna breads with the beaten egg, then use a sharp kitchen shears to cut some angled slashes into the top of each loaf. Cover with a cloth and let rise again for about 50 minutes. Preheat the oven to 180/200°. Bake for 8-10 minutes until the loaves get a golden brown color. Serve with jam or cold cuts and scrambled eggs.










ph by Antonella



Apple almond cake by Ilaria for 12 2 medium apples 2 medium eggs 150 g sugar 125 g butter, room temperature 200 g almond flour 50 g potato starch 8 g di baking powder 1 organic lemon a pinch of salt apricot jam almond flakes Preheat the oven to 180°. Wash and peel the apples, remove the core, cut them into thin slices and sprinkle them with lemon juice. In a large bowl beat together the butter, cut into dices, the sugar, the lemon zest and a pinch of salt until light and fluffy. Add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Gradually add the almond flour and the sifted potato starch, while beating, until the batter is completely combined and smooth. Pour the mixture in a greased and floured cake pan (20-22 cm diameter), level the surface and sprinkle with the apple slices, bake for about 35/40 mintes or until a toothpick inserted into the cake comes out clean. Remove from the oven and allow to cool before removing the cake from the mold. Heat the apricot jam until warm and fluid. Brush the cake with some strained apricot jam and sprinkle with some almonds flakes.












photos by Daniela

ph by Antonella


ph by Ilaria

Our family stories Every family has favorite foods and stories behind them. Our family recipes, handwritten on old notebooks or passed through generation by the kitchen tales of our grandmothers, have a beautiful power: they remind us about our childhood, people we loved and our best memories. Meet our families, a little piece of our stories.



Grandma Felicina, "nonna bis", as I used to call her, was a woman from another era, a strong and always cheerful woman who I was lucky to meet. I remember that she liked to hold me and cuddle me, and she did it also through her delicious recipes. She was a petite woman - but only in appearance - she had long hair that she used to tie in a small bun every morning, like a ritual. Without a doubt, her kingdom was the kitchen. I still have her little notebook of her recipes as an important relic, it's on this notebook that I found the recipe for her bonet. A simple dessert, well known throughout Piemonte, creamy, soft and rich, that can be eaten with a spoon, traditionally served during the colder months of the year. It's important to know, however, that each family has its own version, some "secret" ingredient that makes it unique from the first taste!

Daniela 105


Grandma's Felicina Bonet by Daniela for 8 3 whole eggs 2 yolks 1 liter whole milk 8 Tbsp sugar 50 g amaretti cookies, crushed 50 g cocoa powder 50 g hazelnuts, finely choppes 1 coffee cup of strong italian coffee 2 Tbsp dark rum for caramel 4 Tbsp sugar 2 Tbsp water Preheat oven to 160-170°. Make a caramel with the sugar and the water by heating them gently in a saucepan until the sugar has completely dissolved, then cook until the sugar melts, turns toffee-coloured and caramelises. Pour the caramel into the bottom of an appropriate mould for Bônet (18 cm diameter) In a large bowl mix together the eggs with the sugar until fluffy (pay attention to not incorporate bubbles air), gradually add the milk, the cocoa, the coffee, the rum, the amaretti cookies and the chopped hazelnuts. Pour this into the tin and stand it in a roasting tin containing enough just-boiled water to come a third to halfway up the sides of the tin. Bake fot about 30-40 minutes, let cool, then , place it in the fridge for 2 hours at least, until firm.









ph by Ilaria

ph by Ilaria



It’s not easy to prepare my mother’s cakes, as my aunts and my grandmother Maria used to do, she usually makes her recipes “a occhio”: without using scales, grams, or cups, but measuring roughly, trusting her experience. Despite this strange method, often used by italian grandmothers, her dessert are always delicious. She’s an amazing cooker, my greatest teacher, she can cook many many traditional recipes of Ciociaria (an area of central Italy), but sometimes she also likes to change and try something new. Her cakes are always a way to say “I love you”, so you can’t absolutely refuse a slice, even if you are completely full. Some time ago I misured the ingredients of this cake, while she prepared it, and the result is perfect, so I wrote it down in my cooking notebook. I love very much this cake, that my mom used to make it since I was child. It is one of my favourite, because it’s fruity, moist, soft and yummy. She uses to make it with orange slices in the winter, or with pineapple as well in the summer days.

Antonella 119


Bruna's upside down orange cake for 8 for the cake 160 g all-purpose flour 40 g potato starch 70 g milk 4 medium eggs 160 g sugar 10 g baking powder 110 ml corn oil 1 tsp vanilla extract for the caramel topping 230 g sugar 70 g fresh orange 100 g water Preheat oven to 170°. Butter a 24 cm springform pan and cover the sides and the bottom with baking paper. Slice 2 organic oranges thinly, put them in a single layer in the bottom of the pan. In a medium pot, combine the sugar, the orange juice and the water and place over medium-high heat. Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber color. Remove pot from heat and carefully pour the caramel into the pan, over the orange slices. In a large bowl, beat the eggs, sugar and vanilla until very light and fluffy. Gradually add milk, flour, potato starch, baking powder and oil, while beating, until the batter is completely combined. Pour the mixture in the prepared pan, bake for about 40 minutes, or until a cake tester comes out clean. Make sure to put a baking sheet covered with baking paper on the lowest rack of the oven to catch any drips from the cake. Remove the cake from the oven and let it cool for about 10 minutes, then invert the cake onto the platter and peel off the piece of baking paper. Let cool before serving. 121








ph by Antonella

ph by Ilaria



This rustic cake, one of my favourite, has a particular flavor and, I’m sure, you will love it at the first taste! This soft and moist cake reminds me of a particular happy moment: I was a child and my mom was in the kitchen of our old family house, she was smiling, she had her apron undone and while she was singing, she prepared this delicious chocolate bread cake and the scent was spreading around the home. She’s a strong and beautiful woman who has many passions: poetry, photography, music, and many others. She passed down to me many of them, mostly the love for photography and certainly she thought me some genuine recipes. I like this cake, that I use to make, like my mother used to do, for my little baby: he loves it so much exactly like I used to!




My mom's chocolate bread cake for 8 250 g stale sourdough bread, diced 450 ml milk 150 g brown sugar 1 medium egg 60 g cocoa powder 100 g extra dark chocolate, finelly chopped 1 shot of your favourite liqueur 1 tsp vanilla extract 30 g pinenuts 40 g hazelnuts, chopped In a bowl combine milk, liqueur and vanilla extract. Soak bread in the milk until very soft. Preheat oven to 170°. Butter a 20-22 cm pan and cover the sides and the bottom with baking paper. Blend the soaked mixture in an electric mixer (or with your hands). Add the egg, the brown sugar, the cocoa powder, the chopped chocolate and mix until well combined. Pour mixture in prepared pan, smooth the top with a spatula and sprinkle it with the chopped hazelnuts, the pinenuts and one tablespoon of brown sugar. Bake for about 45 minutes, until the cake is firm but still soft and moist in the middle.








photos by Ilaria


photos by Antonella


IN THE MOOD winter 2018

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