Page 1

n.8 December 2012



Summary 04 | Contacts 08 | A Christmas table to enjoy! 12 | What does Santa do the day before Christmas? 16 | Christmas with MasterChef 34 | The delicious bread for the holiday season 4 0 | Fo r C h r i st m a s . . . . . C a p p e l le t t i 42 | What do we read in the kitchen? 44 | Petite France 4 8 | C h i l d r e n ’s s n a c k : P i e p o p s 50 | Sugar & Co: the sweetness of the holidays 5 2 | T h i s y e a r S a n t a b r i n g s lo t s o f d e l i c i o u s re c i p e s t o all good kids! 7 4 | C h r i st m a s i n I t a ly : Tra d i t i o n a n d i n n ova t i o n 78 | Cheers!!! The sommelier suggests 8 0 | S a n t a i s c o m i n g . . . b u t w h e re a re t h e s t o c k i n g s ? 82 | A delicious gluten free Christmas! 90 | International street food from the Christmas markets 1 0 8 | P i z z a & C o . : Ve g e t a b l e p i e w i t h p r o s e c c o 110 |How to go back in shape after the holidays 114 | The Editorial team 116 | Contributors

n. 8 Dicembre 2012 - OpenKitchen

3 | n.8 December 2012

Coordination & creativity CLAUDIA ANNIE CARONE Coordination & revision MONICA ZACCHIA Coordination & translation NICOLETTA PALMAS Graphic and layout ELENA VALLI Photography DONATELLA SIMEONE

ADVERTISING: Do you want to advertise a product, event or a company? Please send an email to: Write in the email object “ advert”. We will be happy to talk to you!!!

READERS: You love cooking and you would like to see your original recipes published on OPEN KITCHEN MAGAZINE? Send your recipe to: write in the email object “Candidature”: From today open kitchen will give you the chance to see your new recipes and pictures(without signature) published in our new website.


OpenKitchen - n. 8 Dicembre 2012

Dear Friends, Here we are upon the most anticipated time of the year by kids and adults.The family feast par excellence is an opportunity to gather with loved ones at home. It is also a pleasure for us at Open Kitchen Magazine to celebrate Christmas with you with this fabulous new issue, full of tasty recipes and lots of ideas to help brighten your relatives and friends during these days of celebration. To wish you a Merry Christmas, there will be the finalists of the TV show Master Chef Italy, which will delight you with their special interviews and their recipes dedicated to you! Guests can enjoy an innovated Christmas menu that will not take hours and hours of preparation and will be accompanied with wines selected for you by our sommelier. Santa Claus will bring nice surprises for your children, and for moms, your children will learn to eat and enjoy vegetables, cheese, fish and fruit, and no more tantrums with the imaginative ideas of Open Kitchen! With us, you will relive the magic atmosphere of Christmas markets and find recipes for international classics, such as mulled wine, bretzels and many other mouth-watering delights of street food party! Open Kitchen Magazine wishes you a Merry Christmas from the heart with the hope that all of you, under the tree, can find a lot of serenity and a better new year! The Editorial team

n. 8 Dicembre 2012 - OpenKitchen



A Chr

Edited by Antonella Cennamo


OpenKitchen - n. 8 Dicembre 2012

ristmas table

to enjoy!

n. 8 Dicembre 2012 - OpenKitchen


Yogurt, chocolate and cinnamon cake Difficulty: medium Preparation time: 1 hour Baking time: 40 minutes Ingredients: 250g f lour 50g cocoa powder 3 eggs 250g plain yogurt 230g sugar 80ml sunf lower seeds oil 50ml milk 1 teaspoon baking powder

Method: Pre-heat oven at 170ºC. Whisk eggs then add the sugar and keep beating until pale and fluffy. Add the yogurt, oil, milk, sieved flour, cocoa, baking powder and mix. Pour batter into a greased and floured cake tin. Bake cake at 170ºC for 40 minutes. Insert a toothpick to check if the cake is cooked. Allow to cool down completely, then cut out 6 disks with the same diameter, and level the top.


Dark Chocolate Ganache Ingredients: 180g good quality dark chocolate 150g double cream


OpenKitchen - n. 8 Dicembre 2012

An extra Idea:

To create a tasty placeholder or a “petit cadeau” for your guests, tie together in a napkin a French Macaron with a lollipop stick. Just add a ribbon and a small Christmas ball and your table will be irresistible!

Method: In a small pan bring the cream to a gentle boil and remove from the heat. In the meantime grate the chocolate and add it to the cream. Mix until smooth. Allow to cool down completely and chill for half an hour.

Method: Photo No. 1: Cover a tray with white sugar paste, decorate the edge with a red ribbon. Seal it with a drop of icing. Photo No.2: Fill each disk with the chocolate ganache, trying to stack them straight. Practice an opening in the upper disk, so that it can accommodate a candle. Cover cake completely with the ganache, smooth the surface. Photo No.3: Cover the sides of the cake with red sugar paste. Stabilise the cake inserting skewers inside. Photo No.4: Cover the top of the cake with white sugar paste. Cover the cavity with cling film and insert the candle. Photo No.5: Decorate the cake.


Edited by Barbara Muscionico


OpenKitchen - n. 8 Dicembre 2012

What does Santa do

the daybefore Christmas? ...

e .

Santa’s Cake Cinnamon sponge cake Difficulty: Easy Preparation time: 10 minutes Baking time: 35 minutes You need a rectangular cake tin (20x25cm) Ingredients: 200g butter at room temperature 200g sugar 4 eggs 200g self rising f lour 1 teaspoon baking powder 1 teaspoon cinnamon Method:

Preheat oven at 180ÂşC. Lightly grease and flour a rectangular cake tin. With an electric beater cream butter with sugar. Add one egg at a time and mix well. In a separate bowl mix the flour, baking powder and cinnamon then incorporate them to the butter mixture. Pour batter in the cake tin a bake for 30-35 minutes (Insert a toothpick to check if the cake is cooked. Allow to cool completely.

n. 8 Dicembre 2012 - OpenKitchen


White chocolate and cinnamon ganache Difficulty: easy Preparation time:10 minutes Ingredients for a rectangular cake (20x25cm) or 16 cupcakes Ingredients: 350g white chocolate 200g double cream 1 teaspoon cinnamon

Method: In a small pan bring the cream to a simmer and remove from the heat. Add the chopped white chocolate and mix until smooth. Add the cinnamon and allow to cool down completely until the ganache has set.

Santa Rest Time Difficulty: medium Preparation time: 2 hours

Method: Prepare the headboard, shaping and marking the wood grain. Let dry thoroughly (must be rigid), if Ingredienti: necessary prepare it the day before. 500g white sugar paste With light brown sugar paste cover 250g coloured sugar paste (Yellow, red, the tray and decorate scoring the planks of the wooden floor, the veins blue, green, pink) 250g chocolate sugar paste (brown) with and nails. With white sugar paste then cover the 1/2 teaspoon of CMC ( cellulose gum, cake. With the chocolate sugar paste used as a thickener) prepare the boards of the bed (making the veins with a boxcutter or the proper tool) and apply them to the base of the cake with some water 14

OpenKitchen - n. 8 Dicembre 2012

and a brush. Transfer the cake on decorated tray. Prepare the pillow with white sugar paste and the shape of Santa lying on one side of the bed with the red, pink and white sugar paste. Arrange them on the bed and seal with a little water. Glue also the headboard. With the white paste, create a rectangular blanket with a decorated border (as if it is the bed sheet). Engrave some squares over the blanket and turn over the portion of the sheet. Prepare small decorations

(hearts, stars, flowers) with coloured sugar paste and attach them on the blanket. If you want you can add funny details, then prepare the sack of gifts, some toys, the slippers, a slice of cake and the Christmas tree. Glue all the object on the cake with some water.

n. 8 Dicembre 2012 - OpenKitchen


l’intervista interview

Christmas with

Masterchef Edited by Claudia Annie Carone, with the special partecipation of Ilenia Bazzacco

Luisa, Ilenia, Imma and Alberico, the four finalists of the talent show, Masterchef, which is the most famous culinary show in the world. They opened the doors of their kitchens for Open Kitchen Magazine, preparing for us a rich, tasty Christmas menu and revealing all their secrets in a new interview that will amaze you! Open Kitchen Magazine and MasterChef together to wish everyone a wonderful Christmas!


OpenKitchen - n. 8 Dicembre 2012

n. 8 Dicembre 2012 - OpenKitchen


Imma Gargiulo

Alberico Nunziata

Luisa Cuozzo

Ilenia Bazzacco


OpenKitchen - n. 8 Dicembre 2012

Imma Gargiulo What special dish did you prepare a finalist in MasterChef, and are for the MasterChef auditions? those emotions which give soul to my dishes. The choice was difficult. From the moment I knew I was among the lucky 100 participants, who What part of yourself do you free were going to cook for judges, I while cooking? could not stop dreaming, thinking, and imagining of the dishes I was The kitchen is my discreet going to propose. stage. All that I am and what I’ve But, just like a recurring dream become in my life is attributed that many have, I always had my to my dishes. In the free-style grandmother Immaculata’s ravioli dishes, as I call them, what I am in mind. still becoming comes out. They Every time I thought about the dish are dishes inspired by insights of that could say something about the moment, lightning emotions me, my history and what I am, dictated by one ingredient, or an my grandma’s ravioli were there, idea that just comes up. waiting for me. Each dish inevitably tells a story. I finally succumbed to the call of The recipes that are traditional, my world, and made some ravioli or even those that come from an “with a scent of Sorrento”. They impulse, always have a piece of me. were simple ravioli, water and It’s not me who says so, but those flour, stuffed with king prawns, who have had the opportunity to clams and lemon zest, served with taste them, eat them, and savour a spicy fish and orange blossom them ... each with their own style. broth. At the time, I did not know that my judges would be those who Suspended between land and sea, are today known by everyone as just like your region, do you love the mastiffs of MasterChef, Bruno more pappardelle with porcini Barbieri, Joe Bastianich and Carlo mushrooms or spaghetti with Cracco. The Carlo Cracco, who is mussels? also nicknamed the “smell man”, was kidnapped by those scents and Mixed arrangements are definitely has made sure that the pendulum my favourite. I love real foods, the fell on the yes. Even now, after so traditional ones, the ones that long, I still have the chills that ran just by smelling them tell you down my spine. Emotions were my the whole story of their essence, allies during the path to become but I’m curious about unexpected n. 8 Dicembre 2012 - OpenKitchen


combinations and yet so perfect. Therefore, if I were to answer the question as is appropriate in any polite and reasonable conversation, I can say that the ideal recipe could be a pappardelle with porcini mushrooms topped with a sauce of cherry tomatoes from the Piennolo and seafood. On Mount Faito, which oversees our Lattari Mountains, you find the most fragrant porcini that would perfectly accompany mussels and seafood from the Great Marina, the fishermen’s beach. The musky and damp smells of the earth brought by the porcini merge with the marine essence of shellfish. The sweetness of both ingredients blends well with the starch of pasta, strictly from Gragnano, to create the third element, which is the element of the dish. As in any marriage, 1 + 1 is equal to 1. A woman and a man who come together in a perfect union create a different “one”, with a life of its own.

Sorrento. At the base of each dish ingredients are the protagonists and, among all, I can almost say that “Deus ex machina” is precisely the oil. Although this element sounds so simple, it is complex and difficult to identify in the kitchen. The oil possesses incredible perfumes already present in the small drupe that holds it. I tend to believe that, unlike wine which can be shaped according to the needs and desires of the producer during the transformation from cluster to wine, oil, in the transformation process, can only follow a particular process. The work of the oil miller is not very far from the role of a midwife. You can only extract from the fruit what is already there. The oils, in general and in particular the PDO types of oil, also possess the characteristics of the land that gave them life, thereby predicting an almost magical aura of anthropomorphism. I could go on for hours talking about my beloved, as every woman in love would, but I believe that words are unnecessary. Oil must Which ingredients do you never be discovered with your senses, work without? so I really hope that, even with my small contribution, the knowledge With closed eyes and without of this ingredient can be increased. any hesitation I can say oil. As I mentioned on my identification card at MasterChef and in my book, The Recipes of Imma, oil is my love but I only realised this when I returned home. My family has been producing oil since three, and I hope many more, generations in 20

OpenKitchen - n. 8 Dicembre 2012

Alberico Nunziata When did you discover your passion for I had in Masterchef, I decided to leave cooking? the Air Force and started, together with Paola Saluzzi, a kitchen diary, on I’ve enjoyed cooking since I was young. “Buongiorno Cielo” (Good Morning sky), I remember helping my mother and for Cielo TV. After the program, Paola my grandmother in the kitchen from an and I transcribed the recipes into a early age. It was a time of celebration book. I later moved to New York where and sharing already to prepare the I worked with a US Iron Chef, Elizabeth lunch. I come from a large family, and Falkner, and taught how to prepare having lunch or dinner at home meant an Italian cuisine at the New York preparing food for at least 10 people. headquarters of Eataly. I currently live Cooking always brings back the memory in Los Angeles where I’m the executive of those beautiful moments of sharing chef at the restaurant “La Piazza” site the dinner table with my family, which is in “the Grove” — West Hollywood. I look why it is my greatest passion. forward to you coming for dinner.

Which ingredients do you love in a dish? Since I live in the United States, particularly in Los Angeles, I’m a big fan of herbs and spices. The pleasure of enriching a roast with a little bit of cardamom or cinnamon, and accompanying it with a white onion jam, thyme and marjoram, certainly makes me love my job and dishes more. What, in your opinion, influenced you to become a contestant in Masterchef? Well, no doubt, the fact that I really wanted to become a chef and change my life. A kind of torment that has been with us for each episode. In the end my life really changed! After the experience

What was the most challenging trial? We underwent so many trials that, even today, when I think about them my heart beats fast. Without doubt, the most challenging test was that of an egg. It was after a long day, which started at 7 a.m, after cutting onions for four hours. Once we overcame the stress of elimination, the judges immediately asked us to start the egg test. I remember I was the last one to be chosen, and this was at 4 a.m. I was so exhausted that I did not understand even the judges’ instructions. I just wanted to tighten my apron and sleep. Instead, Imma, Alessandro and I returned to Rome and Naples to pack up and move to Milan for three months.

n. 8 Dicembre 2012 - OpenKitchen


Ilenia Bazzacco What’s your favourite recipe?

That’s a ... tough question! All the recipes I create are part of my heart because cooking is an act of love. Can anyone cook without feeling any emotion or without love for others? In my opinion, and in the most absolute way, No! If I had to pick one, then I’d say the dried cod Vicentina style because cooking it needs a lot of attention, care and patience, just like a love story. What does cooking mean for you? Cooking is my world, made of scents, textures, of emotions. It’s a “means” of conveying joy and enthusiasm and escaping from many problems and anxieties ... What could be better than getting rid of a little stress by kneading some bread dough? Who needs yoga ... I was “given” this beautiful quote that I do not know who said it, but it can fully describe what I feel and it has since become my “belief”: “The love for cooking is passionate and constant as the crush that you live for the first time, it’s just that it is repeated in his poetic gestures. Cooking is an intimate ritual that does not allow spectators, but only a suitable place, the right ingredients and skilled craftsmanship, just like a typical, romantic and sensual evening. “ What has changed since taking part in the first edition of MasterChef? 22

OpenKitchen - n. 8 Dicembre 2012

n. 8 Dicembre 2012 - OpenKitchen


Actually, everything and nothing. Everything because the passion for cooking has become my job. It has given me the opportunity to tour Italy more than before and to meet so many, wonderful people, who have shown me much affection and esteem. And nothing (thankfully) because I am still a mother and a wife, with my mountain of clothes to be ironed, shopping to do, children to drive here and there, my shouting and my cries about a messy house, and also a lot of joy to share my success at work with my family. The biggest change was, however, for my husband and two children to deal with, they now have a mother/wife always with a suitcase ready to go somewhere! What are your dreams for your future? Ehhhhh ... another good question ... I want, more than anything else, my family to be healthy, happy and be able to tell myself once and for all, “Well done Ilenia, you’re doing great!” Unfortunately, I am always dissatisfied with myself. I am never satisfied; I always want something more, I have a thousand ideas and many projects in my mind but then, like a good Aries, I get lost in the labyrinth of “I’ll do it”. I am impatient by nature and sometimes my anxiety can ruin a great project. This can be a defect but, by being creative, if the day will come when I will feel satisfied with it, that will mean it’s over.


OpenKitchen - n. 8 Dicembre 2012

Luisa Cuozzo How important are your Neapolitan origins in your cooking? In every cook, their origins are a fundamental part of their cooking. Everything I cook always has some reference to my land of origin and its products. What would you give up for the cooking? When you dedicate your body and

soul to cooking, it is obvious that you’re a little far from your loved ones, but you only need to get to a good compromise between your work and your private life, and after that sacrifices are always less important.

Where do you see yourself in 20 years?

Ah! Well, who can tell? One year ago, I saw myself as a 44 year old married woman, with a degree and a good job. Today, however, I’ve learned that things can change from day to day and, more In your life, who has inspired you especially, that dreams can come to pursue your dream? true. In 20 years, I see myself as a chef and a mother who can still There is no “someone” but a surprise the palate of her guests. “something” and that’s the passion that makes me go to work for 15 hours a day having the same desire and enthusiasm.

n. 8 Dicembre 2012 - OpenKitchen


Potato cream


Edited by Imma Gargiulo


OpenKitchen - n. 8 Dicembre 2012

On Christmas Eve everyone, that believes in God or not, at least once in their life or for the rest of their life, in this special moment has good intentions, for themselves, towards the world, towards humanity. In one of those moments, taken by enthusiasm, I tried to transmit all my feelings to one dish. Every time we place ourselves in a state of simplicity we bind ourselves to the earth in a special way, visceral and who better than a potato can express this? But each of us has small imperfections, small dark corners in their nature, that mark us with a smoked wake. But it is also true that with this earthly nature we can produce thoughts and intentions light and golden. And here it is my dish:

Ingredients: 1 onion 400g potatoes 400g mussels 400g clams Crumble bread 1 glass dry white wine 1 egg 4 chestnuts Rosemary Chilly pepper 1 garlic clove 1 lemon Salt 200ml milk Olive oil Sorrento lemon oil Serves4 Method: Steam mussels and clams, in separate pans, with a drizzle of olive oil, a garlic clove and some chilli pepper until the shells open. Filter the water and keep aside. Remove the mussels and clams from the shell. Finely chop the onion and sautĂŠ with a drizzle of olive oil and a pinch of salt. Add some white wine and allow alcohol to evaporate. Add the milk, the mussels and clams cooking water. Bring to the boil and add the diced potatoes and the chestnuts. When the potatoes are cooked, remove the chestnuts and keep aside. Blend the remaining ingredients until creamy. Chop the chestnuts and add them to the cream with a few drops of lemon juice and rosemary. Dip mussels and clams in beaten eggs, then dust in bread crumbs and fry. Serve the cream in a bowl with a drizzle of Sorrento lemon oil accompanied by the sea food.

n. 8 Dicembre 2012 - OpenKitchen


Squid ink Tagliolini


Edited by Alberico Nunziata


OpenKitchen - n. 8 Dicembre 2012

Ingredients: Serves 4 Pasta: 250g durum wheat f lour 8g squid ink salt 3 eggs Sauce: 400g calamari 500g Piccadilly tomatoes 20g broccoli sprouts 1 chilly pepper 1 garlic clove Parsley Olive oil Salt


To make the pasta mix all ingredients in a bowl and knead until dough is smooth and elastic. Allow to rest for 20 minutes. Roll out pasta dough to a 1mm thickness, dust with flour and roll it forming a cylinder. Slice the pasta to form the tagliolini, about 2-3mm large. Heat olive oil in a large frying pan with a garlic clove and chopped chilly pepper until tender. Add the halved tomatoes, season with salt and cook for a few minutes. Add calamari with some parsley and toss for 2 minutes. Remove from heat. Meanwhile cook pasta in a large saucepan of boiling water until al dente. Drain and toss pasta through sauce, adding a little pasta water if sauce is too thick. Serve hot and decorate with broccoli sprouts. If you want you can add a drizzle of lemon oil to each plate before serving. Buon appettito from Alberico!

n. 8 Dicembre 2012 - OpenKitchen


Qual è la tua ricetta del cuore? … che domanda difficile!!! Tutte le ricette che realizzo sono parte del mio cuore, perché la cucina è un atto d’amore! Si può cucinare senza provare alcuna emozione, senza amore per gli altri? Secondo me, nella maniera più assoluta, No! Se proprio devo sceglierne una allora dico Il Baccalà alla Vicentina, perché la sua cottura necessita di tante attenzioni, di coccole e di pazienza proprio come una storia d’amore!

la passione per la cucina è diventata a tutti gli effetti un lavoro. Mi ha dato la possibilità di girare l’Italia più di prima, di conoscere tante persone meravigliose che mi dimostrano ogni giorno tanto affetto e stima. Niente (per fortuna) perché faccio sempre la mamma e la moglie, con le mie montagne di panni da stirare, la spesa da fare, i figli da portare di qua e di là, le mie urla e i miei strilli per il disordine in casa, ma anche tanta gioia nel condividere con la mia famiglia le mie esperienze lavorative. Il più grande cambiamento lo hanno dovuto affrontare mio marito e i miei due figli, che ora hanno una mamma/moglie sempre con la valigia pronta per partire chissà dove!!!


Edited by di Ilenia Bazzaco

Cosa rappresenta per te la cucina? La cucina rappresenta il mio mondo, fatto di profumi, di consistenze, di emozioni. E’ un “mezzo” per trasmettere gioia, entusiasmo, per evadere dai mille problemi, dalle ansie… Cosa c’è di meglio che scaricare un pò di tensione impastando del pane? Altro che yoga… Mi è stata “regalata” questa bellissima citazione di cui non conosco l’autore ma che ha saputo descrivere a pieno ciò che sento e da allora è diventata il mio “credo”: “L’amore per la cucina è passionale e costante, come la cotta che si vive per la prima volta, solo che si ripete nella suo poetica gestualità. Cucinare è un rituale intimo che non consente spettatori, ma solo un luogo adatto, i giusti ingredienti e sapiente manualità, proprio come concerne una tipica serata romantica e sensuale.” Cosa è cambiato dalla partecipazione alla 1°edizione di MasterChef? In realtà tutto e niente. Tutto perché 30

OpenKitchen - n. 8 Dicembre 2012

Cosa sogni per il tuo futuro? Ehhhhh… altra bella domanda…. Desidero più di ogni altra cosa, oltre naturalmente alla salute della mia famiglia, essere felice e riuscire a dirmi una volta tanto: “Brava Ilenia, vai alla grande!” Purtroppo sono un’insoddisfatta cronica! Non sono mai appagata, voglio sempre qualcosa di più, ho mille idee, mille progetti per la testa, ma poi da brava Ariete mi perdo nel labirinto dei “farò” ! Sono impaziente di natura e a volte una minuscola impazienza può rovinare un grande progetto. Tutto ciò può essere un difetto, ma essendo creativa, semmai arrivasse il giorno in cui mi sentirò appagata vorrà dire che è finita.

Ingredients: Serves 4 3 scallops 1 orange 1 lemon Rice f lour Butter Salt Pepper Parsley 6 sun dried tomatoes in olive oil Extra virgin olive oil


Dust the scallops with the rice flour. In a large frying pan melt the butter, add some olive oil and scallops, sear them on both sides. Add the juice of the orange and season with salt and pepper. Cook over medium heat until sauce is thick and creamy. Serve scallops with their sauce and finish with a squeeze of lemon juice. Remove the excess oil from the sun dried tomatoes with paper towel, chop finely and serve with the scallops.

n. 8 Dicembre 2012 - OpenKitchen



Edited by Luisa Cuozzo


OpenKitchen - n. 8 Dicembre 2012

Ingredients: 5 fennel bulbs 200g smoked provola cheese 50g mature parmesan cheese Butter Pepper 20g crumble bread Béchamel sauce: 300g milk 30g butter Ground nutmeg Salt


Cut fennel bulbs into thick slices and cook for a minute in boiling water. In a saucepan heat butter until melted and add the flour. Cook until it comes away from the sides of the pan. Add the warm milk, season with nutmeg and salt and cook until creamy. Arrange fennels in a greased ovenproof dish, top with diced provola cheese, butter flakes, some parmesan cheese and béchamel sauce. Add the remaining fennels, cheese and béchamel sauce. Sprinkle with crumble bread. Bake at 170ºC until golden brown.

n. 8 Dicembre 2012 - OpenKitchen


the scent of bread


Edited by Monica Zacchia


OpenKitchen - n. 8 Dicembre 2012

that is the


A typical Christmas cake from Abruzzo region made with flour, toasted almonds, sugar and eggs. Originally was a tasty but simple bread, the typical bread for the shepherds of that region. In 1911 Luigi D’Amico, pastry chef of Pescara, decided to transform it into a dessert, enriching it with the current ingredients. The cake soon became famous due to its commemoration on Gabriele d’Annunzio’s poems. So usually prepared during Christmas, now you can taste it all year round.

n. 8 Dicembre 2012 - OpenKitchen


Ingredients: 150g toasted and grounded almonds 6 eggs 130g sugar 60g f lour 1 tablespoon rum Vanilla seeds A pinch of cinnamon 3 drops lemon juice Frosting: 200g dark chocolate 50g milk 1 tablespoon honey

Method: Separate the yokes from egg whites. Whisk very well the egg yolks with the sugar until pale and fluffy. Then with a spatula fold in the almonds, aromas, and the flour. Finally fold in the egg whites, whisked to stiff peaks with 3 drops of lemon juice. Pour mixture into a greased baking tin and bake in a hot oven at 190ยบC for 45 minutes. Allow cake to cool down on a cooling rack. Melt the chocolate in a bowl over a pan of simmering water. Heat the milk and stir in the honey. Mix the milk with the chocolate and stir until smooth and glossy. Allow to cool down for 10 minutes and coat the cake with the frosting. For a more delicate cake instead of flour you could use potato starch or you could add some melted butter before folding in the egg whites.


OpenKitchen - n. 8 Dicembre 2012

n. 8 Dicembre 2012 - OpenKitchen



Another bread for the Christmas festivity, originally from the Lazio region, nearby Rome. Its name is given by the colour of the icing made with egg yolks. Today we have many recipe versions, and often chocolate is used for the icing, like in this recipe. In the Roman times golden cakes were given to propitiate the return of the sun. Difficulty: medium Preparation time: 20 minutes Rising time: 2 hours Cooking time: 1 hour + 20 minutes Serves 8

Ingredients: 250g f lour 150g raisins 1 tablespoon bitter cocoa powder 80g honey 100g dark chocolate 1 tablespoon rum 1 egg 20g fresh yeast A pinch of salt A pinch of cinnamon Vanilla seeds 1 tablespoon extra virgin olive oil 50g orange peel 50g per type of nuts (almonds, hazelnuts and walnuts) 80g dried figs Icing: 3 egg whites 1 tablespoon cocoa powder 50g f lour 1 tablespoon sugar 38

OpenKitchen - n. 8 Dicembre 2012

Method: Dissolve the yeast in 50g of lukewarm water, cover and leave to stand for 10 minutes. Soak raisins in lukewarm water. With a food processor knead the flour and melted yeast; when absorbed add the oil, cocoa powder, the beaten egg, salt, vanilla seeds, orange peel and rum. Heat up the honey with the microwave or in a bowl over a pan of simmering water. Melt the chocolate in a bowl over a pan of simmering water then mix it with the honey. Add the melted chocolate mixture to the dough with the nuts and drained raisins. Knead until all ingredients are well combined. Place on a lined baking sheet and form a loaf. Allow to rise in a warm place for at least 2 hours. Bake in a hot oven at 180ºC for about 1 hour. Allow bread to cool down. In the meantime prepare the icing. Whisk egg whites with 3 drops of lemon juice until stiff peaks form. Fold in gently the sieved flour, cocoa powder and sugar. Coat the bread with the icing and bake for a further 20 minutes, until the top of the cake is hard. If you can’t fin a good quality orange peel it’s very easy to make it home. Cook the orange (or lemon) peel in a small saucepan with some water and sugar for approximately 15 minutes, until the peel is caramelised and the water has evaporated. Transfer in a parchment sheet and allow to cool down completely.

n. 8 Dicembre 2012 - OpenKitchen


Once upon a time

For Christmas...

the Cappelletti

Edited by Claudia Annie Carone


OpenKitchen - n. 8 Dicembre 2012

Anna, a true “azdora” (housewife in the dialect from Romagna) makes pasta and rolls out the dough by hand. She makes the capelletti one by one and seals them quickly, to ensure that they remain moist and that the filling is well sealed and does not leak during cooking. This happens in Romagna, and that’s what makes capelletti so tasty and special. In this region, you can cook everything, but if you do not prepare cappelletti rolling the dough by hand, as in the past, you are not a real cook. There are so many rolling pins of different sizes, strong and sturdy as the arms of the women who use them, spreading the dough into a sheet which must withstand the “transparency test”. If you hold it up against the light, the dough should be so thin that we can see through. The cappelletti, named after their typical shape of a hat, are a tasty dish in the Romagna region, a must during Christmas lunch with the family. I do not know how old they are. It seems that by the early 1800s their tradition was already well established. The tradition wants them filled with meat and/or cheese and be strictly served in a capon broth; however, there is a widespread version accompanied with meat sauce. Ingredients: pasta dough: 500g f lour type 00 5 eggs Filling: 350g pork loin 500g chicken 2 eggs 60g grated Parmesan cheese 100g ricotta cheese A pinch of nutmeg Salt Pepper Butter


Start preparing the filling: sauté the pork loin and chicken with a knob of butter and season with salt and pepper. Finely mince the meat, add the eggs grated Parmesan cheese, ricotta cheese, nutmeg and combine the ingredients into a firm paste. Allow to rest for a few hours in the fridge. Prepare the pasta dough by simply mixing four and eggs. Knead well until you have a smooth dough. Roll out a thin sheet of pasta, the thinner the better. Cut the sheet into small squares, about 4 cm. Place small pinches of filling in the centre of each pasta square and crimp into a triangle, sealing the edges. Overlap the two sides and seal them together. You need to be very quick or the pasta will dry out. If that happens simply damp your finger tips with some water.

n. 8 Dicembre 2012 - OpenKitchen


What do we read in the kitchen?

Cooks Al mare

smiles and TV Edited by Monica Zacchia

When reading the book by Antonella Dilorenzo, “Cooks, smiles and TV”, one clearly realises that she had a hunch. She attributes hunces to the different characters in her book, cooks, TV hosts, familiar faces with a ladle in hand. She has the hunch of using an imaginary little man, Professor Cook, who tumbles from the cathode ray tube into her living room with pots and ladles and 42

OpenKitchen - n. 8 Dicembre 2012

“I have eaten a few times at homes of millionaires and I have eaten badly. I have eaten at the homes of poor people, and I have eaten beautifully.” (Mario Soldati)

teaches her how to cook for real. It all starts with basic products without ready-made preparations or packaging. She gets carried away, and so do we, on a culinary journey through our history, our culture and the interesting history of the Italian television. The program is a forerunner for all cooking shows which we are used to, or sometimes addicted to, today. It is the journey of the Po Valley through the eyes of Mario Soldati. A professor, journalist and writer, Soldati rides his bikes across the Po Valley in search of culture through food, and it is conveyed to him. We receive explanations on the origins of the production, and on the uniqueness and seasonal character of the products. Food is specific people’s cultural expression, and the viewers are made aware of this as well as of the cultural attitudes they would have otherwise never known. We are in the 50s, and the TV is a teacher producing literate Italians. “To travel is to know people, places and countries, and which is the easiest way to travel? Eating of course. This is how we

know the story of a people.”

programs developed by people prepared by professionals, who transfer their knowledge In addition to the training as a child by through television. Television is not all about Luigi Veronelli through the father, where he entertainment, but culture. learns how to taste wine only after having appreciated its colour and scent. “Do you In the ‘80s and ‘90s, the television takes know why you have to do it? Because it is a turn. There is a change due to the loss inherent to the farmer’s labour and that of the RAI monopoly, private television is is why we are proud to take care of wine”. born, and programs must also entertain At twenty years of age, he enjoys a week’s and amuse. At this point, commercial TV stay in London in a hotel where one of the needs sponsors. There is a woman called greatest Italian chefs holds the restaurant. “Queen of Housewives”, renamed “Queen of He sat at the table and ordered the most commercials”, and an advertising magician without boring audiences. She is Wilma De Angelis. She will come to approach housewives for several years, telling them her recipes, how and where to buy the ingredients, even if she did not “even know how to cook an egg” Initially. It is the first time real cooking is done on television, even though there is often an assisting chef, bringing in the already prepared dishes at their three different stages of preparation. It shall expensive dish of the house. After about come to be an unstoppable success. twenty minutes, he was served a plate under One can read, among others, the stories of lid to hide the precious contents where there Andrea Pezzi, himself the MTV VJ, where were two fried eggs. The director, Luigi the singer of the moment arrives, prepares Carnacina, one of the greatest repositories his favourite dish while speaking. All this of the Italian culinary culture, explains that reaches the present day where channels this dish contains all of the knowledge and are organized by themes. We all know them skills the chef has. As a result, their lifetime and their characters become stars: From friendship and collaboration begins. They Alessandro Borghese to Simone Rugiati, later wrote one of the greatest works of Jamie Oliver, and Luke Montersino. Not cuisine, “La grande cuisine”, published until to mention the competition concept in the mid-70s, and which is now nowhere to be the “infernal” kitchens or in those of the found. Even Veronelli was to be on television, MasterChef. A culinary journey and cultural “Breakfast at Studio 7”, later. But what is fun not to be missed. And last but not least, striking about these early attempts is the the most beautiful recipes by the interviewed cultural meaning that is instated within these chefs. n. 8 Dicembre 2012 - OpenKitchen


Petite France

Edited by Monique Danna

French Christmas 44

OpenKitchen - n. 8 Dicembre 2012


à l’oignon gratinée

Difficulty: easy Preparation time: 15 minutes Cooking time: 2 hours Serves 2 Ingredients: 6 white onions 1 tablespoon of brown sugar Fresh thyme 4 bay leafs 1/2 glass of dry white wine Pepper Olive oil 1/2 cube of vegetable stock A pinch of 4 spices (Cloves, cinnamon, nutmeg, pepper - Optional) 1 baguette 100g Grated Emmental chees Method: In a large saucepan sauté the sliced onions with a drizzle of olive oil. Add the brown sugar and caramelise onions. Cover the onions with the water, then add the wine, spices, thyme, bay leafs and the chicken stock. Bring to a simmer and cook over low heat for about 2 hours. Toast the slices of bread, place them on a individual casserole dish and sprinkle with grated cheese. Ladle the soup into the casserole dish and sprinkle the top with abundant grated cheese. Grill the soup until golden brown. There are many variations of this recipe, some put the bread on top of the soup, others just accompany the soup with bread. n. 8 Dicembre 2012 - OpenKitchen


Bûche de Noël

white chocolate and marron glacé Edited by Monique Danna

Difficulty: medium Preparation time: 40 minutes Rest time: 1 hour Baking time: 10 minutes Serves 6/8

Ingredients: Genoise: 50g f lour 4 eggs 120g white chocolate Filling: 15 chocolate wafers 100g spreadable chocolate and hazelnuts cream 200ml double cream 100g marron glacé Frosting: 200g white chocolate 200ml double cream 46

OpenKitchen - n. 8 Dicembre 2012

Method: Melt the white chocolate over a pan of simmering water. In the meantime whisk the eggs and 2 egg yokes. Whisk the 2 egg whites until firm peaks form. Add the melted chocolate to the eggs, then the flour and the egg whites, fold in gently. Pour mixture into a parchment lined baking tray and bake for 10 minutes at 150ºC. Turn the génoise layer over baking paper, to help you roll the cake into a tight cylinder. Crumble the wafer and mix them with the chocolate and hazelnuts cream. Spread the cream into the génoise. Whip the cream and add the chopped marron glacé. Spread on top the wafer and hazelnuts cream. Roll out the cake again, wrap in cling film and chill for two hours. Melt the chocolate over a pan of simmering water, allow to cool down a bit then mix it gently to whipped cream. Cover the cake with the white chocolate and cream. Decorate the bûche.

à l’oignon gratinée

n. 8 Dicembre 2012 - OpenKitchen


Children’s Snack


POPS Edited by Patrizia De Angelis

Here we are again at Christmas time, when everything becomes a feast! During the school holidays we have more time to spend with our children and also a snack can become a moment of joviality to share together, young and old ... At this time everything seems possible and while it’s cold outside what could be better than get busy in the kitchen with them? Just a few simple ingredients to make a short crust pastry, a good jam and some lolly pop sticks and in no time we can create these mini pie pops for a cheerful and tasty snack!


OpenKitchen - n. 8 Dicembre 2012

Difficulty: easy Preparation time: 30 minutes Rest time: 30 minutes Baking time: 20 minutes Ingredients for 25 pieces: 250g f lour 125g cold butter 100g sugar 1 egg 1 teaspoon vanilla essence A pinch of salt Your favourite jam Lolly pop sticks

with a stick. Transfer pies in a parchment lined oven tray and bake in a pre-heated oven at 180ยบC for approximately 20 minutes. Allow to cool. Serve cold.

Method: Prepare the shortcrust pastry mixing quickly the flour with butter until it resemble breadcrumbs, add the sugar, vanilla essence, a pinch of salt and the egg. Knead quickly, form a ball and chill for at least 30 minutes. Roll out the pastry and with a cookie cutter cut some rounds with a 5 cm diameter. Top half of the rounds with 1 teaspoon of jam, lightly press a lollipop stick into crust rounds so that it rests in the centre. On the remaining rounds cut a small heart, or the shape you prefer, in the middle. Cover the round with the jam with the second round and press around edges to seal n. 8 Dicembre 2012 - OpenKitchen


The food industry

Edited by Fabio Curino and Corinna Caccianiga

Sugar &

the sweetness of

When we think of sweets we think of sugar.

In the West, until the eleventh century, the only known sweetener was honey, which deserves, however, a separate chapter. Subsequently, the Genovese and Venetian people began to import “Arab salt”, the sugar in crystals: The sucrose. It can be extracted from sugar beet or sugar cane. Whether in sugar beet or sugar cane, the rough crystals are beige. They only become white after the refining process. The alternatives to sucrose are divided into two categories: of natural origin and of synthetic origin. The best known sweeteners of natural sources: Fructose: Made from fruit. Its sweetening power is greater than that of sucrose but its glycemic index is lower. It is therefore particularly suitable for children. Glucose: The energy source most widely used all over the world. Together with fructose, it is the basis for the chemical compound of sucrose. Isomalt: A sugar alcohol extracted from sugar beet. Has a low glycemic intake, does not induce caries and is particularly suitable for shaping because of its slow crystallisation. Lactose: Of animal origin. It has reduced sweetness and can be difficult to digest, which is why it is not widely used. Sorbitol: In reality, it belongs to the family of the policalculi. It’s very popular in the food industry because of its leavening power, but it is not suitable 50

OpenKitchen - n. 8 Dicembre 2012

& Co:

the holidays!

for younger children as it can provoke dysentery. Xylitol: Specifically used in chewing gum for its low caloric intake, but it can also cause diarrhoea if consumed excessively. Among those created in the laboratory to meet the needs of people with diabetes are included: Aspartame: It is 200 times sweet than sucrose, but has become alarming because it provokes the metabolism system to release formaldehyde, which can cause cancer. However, the maximum recommended daily dose is 40 mg/kg of body weight; it is authorised at the European level and is filed under the symbol E951. Saccharin: It is considered safer than other sugars, and it is used in many products for diabetics because it does not alter insulin levels. It is coded as E954. Other synthetic sweeteners are cyclamate, acesulfame potassium and Sucralose, all of which the recommended daily dose should not exceed 15 mg/kg. On the last frontier of low glycemic and caloric sweeteners, we turn back to nature. An example is Stevia (Sweet leaf), whose leaves, when dried, produce crystals up to 400 times sweeter than sugar. However, its use in Europe was approved in 2010 because it appeared at first hand to be carcinogenic. It has now opened the doors for research into other zero calorie natural sweeteners, such as monk fruit and agave extract. But sugar is not only a source of sweetness in our foods, it can also be used for washing socks and tights, which thus become more resistant, or, together with oil, it can be an excellent treatment for dry hands. And maybe one day our cars will run using sugar? n. 8 Dicembre 2012 - OpenKitchen



This year Santa brings lots of delicious recipes to all good kids! 52

OpenKitchen - n. 8 Dicembre 2012

n. 8 Dicembre 2012 - OpenKitchen


For Gennarino who doesn’t want to eat carrots..... Edited by Assunta Pecorelli

Difficulty: easy Preparation time: 25 minutes Cooking time: 25 minutes Ingredients for 6 200g jars: 125g carrots 2 small eggs 50g almond f lour 50g orange juice 40g olive oil 100g f lour 100g icing sugar 2 apples 1 teaspoon baking powder Grated zest of 1/2 lemon A pinch of salt


Peel carrots, blend them in a food processor with the olive oil and orange juice, reduce to a cream. In a bowl whisk eggs and sugar, add the almond flour, the lemon zest, a pinch of salt and mix well. Fold in the blended carrots and sieved flour and baking powder. Pour mixture into greased jars. Peel the apples, dice and distribute them on the batter. Bake in a pre-heated oven at 180ÂşC for 25 minutes.


OpenKitchen - n. 8 Dicembre 2012

Bugs Bunny cakes

n. 8 Dicembre 2012 - OpenKitchen


Savoury muffins form the forest

Edited by Antonella Marconi


OpenKitchen - n. 8 Dicembre 2012

For Martha’s children’s who don’t appreciate chicory...

Difficulty: easy Preparation time: 40 minutes Cooking time: 50 minutes Ingredienti for 9 muffins: 180g flour 3 eggs 100ml milk 100ml extra irgin olive oil 100g grated parmesan cheese 1 head of chicory garlic clove Extra virgin olive oil


Stew the chicory leaves with a garlic clove. Mix flour with eggs, add milk a bit at a time, the oil and grated cheese. Add the cooked chicory. The mixture should be creamy and not too liquid. Pour batter into lightly greases muffin cases. Bake in a pre-heated oven at 180ºC for 50 minutes. Allow to cool down before serving.

n. 8 Dicembre 2012 - OpenKitchen


For Nora’s grandchildren who are always tired... Edited by Antonella Marconi

Difficulty: easy Preparation time: 40 minutes Cooking time: 20 minutes Serves 4 Ingredients: 1 ready made puff pastry roll 200g spinach 100g fresh ricotta cheese Extra virgin olive oil 2 tablespoons pine nuts and raisins 1 garlic clove Butter 1 egg (optional) You will need some cream horns moulds Method:

Cut the pastry sheet into 2cm large strips. Grease the moulds. Roll the pastry strip into the mould, slightly overlapping the pastry as you guide the pastry around the mould. Lightly beat the egg and brush it over the pastry to glaze. Bake for 20 minutes or until golden brown at 180ÂşC. In a non stick pan fry the garlic clove with a drizzle of olive oil and cook the spinach. Chop finely the cold spinach, or blend them, add the ricotta cheese, toasted pine nuts and raisins. Mix well then pipe mixture into each horn.


OpenKitchen - n. 8 Dicembre 2012

Popeye puff pastry horns

n. 8 Dicembre 2012 - OpenKitchen


Rainbow Gnocchi

Edited by Stefania Zecca


OpenKitchen - n. 8 Dicembre 2012

For Luisina, Pippo and Ughetto who don’t really like vegetables... Delicious and colourful potato gnocchi to bring our children to the world of vegetables. It will take a little more time to make them, but I’m sure your children will love them and will ask you for a second serving. If you can, get organic ingredients that in addition to being healthy are full of flavour.

Difficulty: medium Preparation time: 40 minutes Rest time: 10 minutes Cooking time: 25 minutes Serves 4 Ingredients: 600g boiled potatoes 100g f lour “type 0” 1 egg 1 carrot 1/2 beet 200g fresh spinach 50g grated parmesan cheese 50g Tuscan pecorino cheese 50g butter Sea salt

egg mixing with a fork. Add the flour and knead the dough. Divide the dough into three. Add two tablespoons of vegetable cream to each dough: so you will have one dough with carrots, one with beet and the other one with spinach. Chill and allow to rest for 10 minutes. Pre-heat oven at 180ºC. Form the gnocchi and place them in a greased oven dish alternating the colours. Season gnocchi with some butter and bake for 15 minutes. Remove dish from oven, sprinkle with the grated cheese and bake again for approximately 10 minutes. Serve hot.


Peel and wash the vegetables. Chop and boil them separately. Drain vegetables, squeeze spinach by hand and wring out as much liquid as you can. Blend separately the vegetables and keep aside. Scoop out hot potato flesh and put through ricer into a bowl. Add a pinch of salt and the n. 8 Dicembre 2012 - OpenKitchen


For Jasmine who doesn’t know veggie are very good for her...

Edited by Yelena Strokin

Difficulty: easy Preparation time: 30 minutes Cooking time: 20 minutes Serves 4 Ingredients: For the scones: 120g wheat f lour 120g oat f lour 55g brown sugar 2 teaspoons baking powder A pinch of salt 115g cold butter 120g almond milk 1 teaspoon vanilla extract 1 teaspoon cardamom 1 teaspoon ground ginger (optional) 2 eggs 3 medium carrots (about 200g) fine grated carrots 50g chopped walnuts 230g icing sugar 1 Tablespoon corn syrup 3 Tablespoons lemon juice 1/2 teaspoon cranberry extract Food coloring orange and green (optional) Chai seeds for decoration (optional)


OpenKitchen - n. 8 Dicembre 2012


Preheat the oven to 375F. Lightly grease baking sheet pan. Mix together flours, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk, vanilla, cardamom and ginger along with eggs, mix until blended, then stir in carrots and nuts. Knead on a floured surface. Drop heaping tablespoons of dough (about 12) into pan. Bake 12-15 minutes. For wedge style: With lightly floured hands, pat the dough into a 10 inch diameter circle deeply with knife into 8 wedges. Bake 18-20 minutes. To serve the scones: Mix all ingredients for icing until smooth and pipe or drizzle on cooled scones. Sprinkle with chia seeds.

The White Rabbit Carrot scones

n. 8 Dicembre 2012 - OpenKitchen


Muffins from Faskally Wood

Edited by Yelena Strokin


OpenKitchen - n. 8 Dicembre 2012

For Adelina who stick’s up one’s nose... Difficulty: easy Preparation time: 20 minutes Baking time: 20 minutes Ingredients: 130g all-purpose f lour 40g oat bran 100g 1 brown sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon lemon zest, from 1/2 lemon 2 eggs 70g canola oil or almond oil 1 teaspoon vanilla extract 1 zucchini, shredded and drained on paper towels 1 apple, shredded 3/4 cup dried sweet cherries (optional) Method:

Preheat an oven to 200ºC . In a bowl, stir together the flour, oat bran, sugar, baking powder, baking soda, salt and lemon zest. In another bowl, whisk together the eggs, oil, apple, vanilla and zucchini until blended. Add the flour mixture in three additions and beat just until evenly moistened and smooth. Stir in the dried sweet cherries. The batter will be stiff. Spoon the batter into the muffin cups, filling each no more than three-fourths full. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the centre comes out clean, 17 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Serve them warm or at room temperature, with butter or marmalade. Makes 12 muffins. n. 8 Dicembre 2012 - OpenKitchen


For Lillo, Silvia and Michele who can’t wait to be grown up...

Edited by Antonella Cennamo

The strength potion: Broccoli and goat cheese soup Difficulty: easy Preparation time: 15 minutes Cooking time: 40 minutes Ingredients: 1 broccoli cluster 1 potato 1 onion 600ml vegetable stock 1 goat cheese Extra virgin olive oil

Method: In a large pan heat up one tablespoon of oil and saute’ chopped onions. Add the diced potato and fry for a few minutes, at last add the trimmed broccoli. Cover vegetables with the vegetable stock and cook for 30/40 minutes. Once cooked transfer broccoli and stock to the blender and blitz until smooth. Add the goat cheese, if necessary you can mix it with an hand immersion blender. If you prefer a more liquid soup you can simply add a few spoons of boiling stock. Serve immediately with a drizzle of olive oil. 66

OpenKitchen - n. 8 Dicembre 2012

The beauty potion: Pumpkin, carrots and Crème Fraîche soup Difficulty: easy Preparation time: 15 minutes Cooking time: 40 minutes Ingredients: 400g pumpkin f lesh 1 large carrot or 2 small carrots 1 red onion 1 large potato 500ml water 1 tablespoon of homemade vegetable stock 2 tablespoons extra virgin olive oil 4 tablespoons crème fraîche Method: Wash and dice the vegetables. In a saucepan sauté the finely chopped onion with a drizzle of olive oil. When the onion is getting a bit of colour add the vegetables and sauté for a few minutes. Cover vegetables with water, add the stock and cook for 30 minutes. Season with salt if necessary. Transfer soup into a blender, add the crème fraîche and blitz until smooth and creamy. Serve immediately.

The courage potion: Cabbage soup Difficulty: easy Preparation time: 10 minutes Cooking time: 40 minutes Ingredients: 1 thick slice of savoy cabbage 1 thick slice of green cabbage 1 onion 2 tablespoons homemade vegetable stock 100g sliced bacon Water Salt Method:

Wash and finely slice the cabbage. in a large pan stew the cabbage with a drizzle of olive oil and just a bit of water. At last add the bacon, vegetable stock and some more water. Season with salt and cook for 30/40 minutes. Serve hot with bread croutons.

‘ magic Merlin’s potions

n. 8 Dicembre 2012 - OpenKitchen


Edited by Francesca Riva


OpenKitchen - n. 8 Dicembre 2012

‘ Santa’s presents For Giada and Paolino who don’t know that fish gives them strength... Difficulty: medium Preparation time: 30 minutes Rest time: 30 minutes Cooking time: 35 minutes Serves 6 Ingredients: Pastry: 300g f lour 150g butter 6 tablespoons water A pinch of salt 1 tablespoon tomato paste 50g mashed spinach Filling: 200g ricotta cheese 1 egg Salt 100g salmon 1 chopped carrot 60g chopped broccoli


Start by preparing the pastry: Mix flour with salt and the butter, add the water and knead quickly until you have a smooth dough. Form a ball with the dough and allow to rest for 30 minutes. Filling: Boil the vegetables, cook the salmon in a grilling pan and cut into small chunks. In a bowl mix egg, salt and ricotta cheese, add vegetables and the salmon. Divide the pastry dough into three. With the first one line 6 small moulds. With the second piece of dough cut 6 discs to close the presents. Divide the third part of the dough into two. Add tomato paste to one, and the spinach to the other one. With the coloured pastry form strips to decorate the “presents”. Line the moulds with the pastry, fill with the salmon mixture and seal the mould with the discs. Bake at 200ºC for 30 minutes. Allow to cool down, remove from moulds and decorate with the coloured pastry as if they were presents. Bake at 200ºC for 5 minutes.

n. 8 Dicembre 2012 - OpenKitchen


For Aunty Carolina’s nephews who don’t know haw tasty is cheese... A cura di Antonella Marconi

Difficulty” easy Preparation time: 40 minutes Cooking time: 30 minutes Ingredients for 70 small balls 600g potatoes 100g Mozzarella cheese 100g Taleggio cheese 100g Parmesan cheese 2 eggs Bread crumbs Salt Method:

Boil the potatoes, scoop out the hot flesh and put through ricer into a bowl. Chop the mozzarella and taleggio cheese, add them to the mashed potatoes with the eggs, with the grated parmesan cheese, a pinch of salt and mix well. Roll the bowls through bread crumbs. Bake them at 180ºC for 30 minutes or until golden brown.


OpenKitchen - n. 8 Dicembre 2012

Mickey cheese

Mouse e balls

n. 8 Dicembre 2012 - OpenKitchen


Blueberry, Raisin, Carrot Muffin with Cream Cheese Glaze

Edited by Siti Delima


OpenKitchen - n. 8 Dicembre 2012

For Ingrid and Michael who want to eat like Grandma Iole...

Difficulty: easy Preparation time: 20 minutes Cooking time: 20 minutes Ingredients for 12 muffins Muffin: 60g raisins 80g fresh blueberries 60g all purpose f lour 140g white rice f lour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 50g caster sugar 1/2 teaspoon salt 50g canola oil 1 teaspoon vanilla extract 135g shredded carrots Cream cheese glaze: 125g cream cheese, softened 1 tablespoon fresh lemon juice 1/4 teaspoon vanilla extract 170g icing sugar


Preheat oven to 200ยบ C. Spray muffin pan with nonstick spray or cupcake liner measuring 5cm in diameter by 3cm in height. Using a wooden spoon in a mixing bowl, combine the flours, baking powder, baking soda, cinnamon, sugar and salt. In another bowl, combine the milk, oil, and vanilla. Fold the wet ingredients into the dry until just blended (and lumpy). Add blueberries, raisins, and carrots. Gently fold again until mixed well. Fill each muffin tin 3/4 full. Bake 20 minutes until a toothpick comes out clean. Let them cool. Beat cream cheese at medium speed with an electric mixer until creamy. Add fresh lemon juice and vanilla extract and beat again until smooth. Gradually add powdered sugar, beating until smooth. Decorate your muffins!

n. 8 Dicembre 2012 - OpenKitchen



When Christmas comes, it is a common desire to reunite family members. The Christmas holidays are really sacred, they represent an opportunity to be together with relatives and loved ones and, for those who live far away, to return to their homelands and be “at home”. It’s for this reason that we also love the most classic dishes of our traditions, the festive preparations, of which the smell transport us instantly to the beautiful and friendly atmosphere that characterises the Christmas ... The stuffed capon, Lasagne with meat sauce, cappelletti in capon broth ... and above all, the ubiquitous and beloved panettone. But this time I wanted to think also to those people who do not like to deal with time-consuming preparations and at the same time don’t want to give up a touch of classicism on their table. Then here are crispy quails with a port sauce, a very simple and quick preparation, which will not fail to impress your guests. For those who love panettone, but would also like something creamy and light, the choice is a soft vanilla mousse, served with jelly Moscato d’Asti and crunchy panettone, which will bring to your festive table an alternative touch to a classic dish. My best wishes to all of you, however, remain classic and traditional, from the heart!

Edited by Cinzia Donadini


OpenKitchen - n. 8 Dicembre 2012


tr and

Port and rosmary

mas in Italy

radition innovation


Difficulty: easy Preparation time: 50 minutes Cooking time:40 minutes Serves 4 Ingredients: 4 quails 1/2 glass of port Extra virgin olive oil Pink salt Szechuan pepper 5 rosemary sprig


Make sure the quails are clean and eventually remove any feathers. Insert a rosemary sprig inside each quail. Bring the wings close to the bird’s flanks and tie with a string. In this way they will also look nice when you serve them. Heat oil with a garlic clove and one rosemary sprig in a large frying pan. Seal quails in the frying pan until browned all over. When they have a nice golden colour add the port and allow alcohol to evaporate. Season with salt, cover with a lid and continue cooking. Add some tablespoons of water when needed. It will take approximately 40 minutes. If you like them crispy transfer the pan into the oven, drizzle the quail with the cooking sauce and grill just for a few minutes. Serve with the sauce accompanied by sautÊ potatoes. n. 8 Dicembre 2012 - OpenKitchen


Vanilla bavarian with sweet wine gelatine

and panettone streusel Difficulty: Medium Preparation time: 20 minutes Cooking time: 5 minutes Serves 8 Ingredients: Bavarian: 250ml milk 4 egg yokes 1/2 vanilla pod 120g sugar 2 gelatine sheets (about 10g) 200ml fresh double cream Jelly: 150ml Moscato d’Asti sweet wine 50ml cold water 1 gelatine sheet (5g) Streusel: 1 panettone slice (or if you prefer pandoro)


OpenKitchen - n. 8 Dicembre 2012


Soak gelatine in cold water. Prepare a v a n i l l a c u st a rd c re a m : h e a t u p the milk with the vanilla pod. M e a n w h i le i n a b o w l w h i s k t h e egg yolks with sugar until fluffy a n d p a le . A d d t h e w a r m m i l k a n d st i r. Tr a n s fe r i n a s m a l l p a n a n d co o k fo r 4 - 5 m i n u t e s , st i r r i n g co n t i n u o u s ly u n t i l st a r t s t o g e t c re a m y. I t s h o u l d n ’ t exce e d 8 2 º C o r t h e e g g co u l d s p l i t f ro m t h e l i q u i d s . R e m ov e f ro m the heat and add the gelatine s h e e t s s o a ke d i n w a t e r a n d d r a i n e d . P o u r c re a m i n t o a c le a n t r a y. A l lo w t o s e t i n t h e f r i d g e fo r 3 - 4 h o u r s . To s e r v e s i m p ly fo r m s o m e q u e n e l le u s i n g t w o t a b le s p o o n s . Yo u co u l d a l s o p o u r t h e c re a m i n g l a ss e s a n d a l lo w t o s e t i n t h e f r i d g e u n t i l serving time. Fo r t h e w i n e j e l ly : s o a k t h e g e l a t i n e i n w a t e r. H e a t u p t h e w i n e a n d w a t e r a n d d i ss o lv e t h e drained gelatine. Pour liquid i n a g l a ss d i s h a n d a l lo w t o s e t i n t h e f r i d g e , i t w i l l t a ke a fe w hours. Serve the bavarian with some gelatine and crispy panettone, d i ce d a n d g r i l le d fo r a fe w minutes.

n. 8 Dicembre 2012 - OpenKitchen


Cheers!!! The sommelier suggest

Edited by Federica Christine Marzoli

To accompany the Quails our sommelier suggests: SITO DELL’ULMO-Merlot 2008-i.g.t Sicily PLANETA winery Come for the great choice of Planeta winery, specifically from Sambuca of Sicily, in the province of Agrigento. This wine, which expresses itself through elegant and refined features of this extraordinary black grape variety. The name of this grapes variety is said to have been derived from the greed of the blackbird. A beautiful ruby colour fully denotes the characteristics of this wine, the nose of black berries, purple and ripe dark fruit, with a slight and delicate balsamic frame. The sumptuous mouthfeel is framed by a harmonious structure of lively tannins and a sheen of cleansing acidity that wraps everything up in a satisfyingly textured and lengthy finish. It blends well with the texture of the quail meat and the flavour of the dish given by the aromas and the port. Serving temperature 16-18ºC Alcohol 14.5% Average price 21,5€ With the vanilla bavarian: PASSITO DI NOTO PLANETA, DOC, 2008 Muscat grapes, with the typical characteristics of calcareous soils of the area, this dessert wine. Bright amber in colour with a complex bouquet with elegant and refined hints: yellow rose petals, honey, candied fruits, a reminder of ripe citrus, notes of tropical fruit and ginger. On the palate elegant, delicate, dense, sweet and balanced by a lively acidity. Great lengthy finish. Serving temperature: 10-12ºC Alcohol: 11% Average price: 15-18€


OpenKitchen - n. 8 Dicembre 2012

n. 8 Dicembre 2012 - OpenKitchen



Santa is coming..

Edited by Laura Zanni

...but where are the stockings? Santa is coming and who knows how many of us would like to hang the stockings by the fireplace. A pretty and useful idea for those who don’t have a fireplace at home is the creation of a frame to hang your stockings. It is easy to make and impressive to decorate your house elegantly, and you could re-use it when you remove the stockings.


OpenKitchen - n. 8 Dicembre 2012

YOU WILL NEED: Small wooden clips A brush White water-based enamel A string Paper doilies Nails/Pins METHOD: Take any frame without the glass (a picture, mirror, photo frames, etc...) and paint it with the white water based enamel. Attach on the back of the

frame, on the short sides, two nails or pins at the same height. Wrap the string and make a small knot to seal it, pulling the pin on the opposite side. Once you’ve set the two rows of string, hang the stockings with the clips. To enrich the composition, take the paper doilies and fold them twice to create a fan and hang your picture. Hung it on the wall or just place it on top of the furniture ... Waiting for Santa to come!

n. 8 Dicembre 2012 - OpenKitchen



A delicious glu

free Christm


OpenKitchen - n. 8 Dicembre 2012



n. 8 Dicembre 2012 - OpenKitchen


Cubàita Edited by Olga Botta

It ‘a typical Sicilian sweet, simple, delicious, and ancient (the word cubaita derives from the Arabic qubbiat, which means “almond”), to serve, as the tradition wants, on Christmas. All natural and made with ingredients that are naturally gluten-free, will not make you regret the “classic” nougat. If you want to give a special touch you can use a wild berries flavoured honey(coeliacs will have to monitor the suitability on the label) or add the orange zest. You can decide to change the amount of sesame seeds and almonds, or use only almonds and unsalted pistachios, thereby fulfilling the traditional recipe. In other words, leave room to your imagination and do not be afraid: it is a sweet that everyone loves, quoted by the greatest writers in Sicily. You will bring to the table a piece of history that will be gone in a heartbeat!

Difficulty: medium Preparation time: 15 minutes Cooking time: 25 minutes Sesame seeds Cubáita (Honey and sesame seeds nougat from Sicily)

Ingredients: 250g honey 200g sesame seeds 100g almond 50g sugar 1 teaspoon vegetable oil

Method: Melt the honey in a pan over a medium heat. Add the sugar a n d st i r co n t i n u o u s ly u n t i l a l l m e l t e d a n d b u b b le s a p p e a r. A t t h i s st a g e a d d t h e s e s a m e 84

OpenKitchen - n. 8 Dicembre 2012

s e e d s t o t h e h o n ey a n d s t i r fo r a ro u n d 5 m i n u t e s . A d d t h e almonds, turn down the heat a n d co o k u n t i l t h i c k . U s u a l ly i s re a d y w h e n i n t h e k i t c h e n y o u ca n s m e l l a st ro n g a ro m a o f t o a st e d s e s a m e s e e d s a n d i f y o u p l a ce a t e a s p o o n o f t h e n o u g a t o n a o i le d p l a t e i t st i c k s a l m o st i n st a n t ly. Pour the boiling cubaita on a o i le d p a rc h m e n t s h e e t . S p re a d t h e d o u g h w i t h a l i g h t ly g re a s e d k n i fe c re a t i n g a 1 c m l a y e r. Pa y a t t e n t i o n a s t h e d o u g h i s re a l ly hot! Cut into rhombuses and a l lo w t o co o l d o w n .

gluten free

n. 8 Dicembre 2012 - OpenKitchen


Virciddrati Edited by Sonia Mancuso

The “virciddrati� cookies are typical of Sicily, in the Nisseno area precisely. They are very common and every family prepares them in large amount for Christmas and Easter. They are soft cookies rolled around a filling that uses local products: almonds and figs (we will use in this gluten-free recipe only almonds as dried figs usually are coated with flour to prevent from sticking to each other and for the celiac disease are not recommended).These decorated cookies are long lasting and easy to make.

Filling: Difficulty: medium Preparation time: 60 minutes 125g almond f lour 2 tablespoons orange jam Cooking time: 13 minutes (gluten free) 1/2 teaspoon cinnamon Ingredients for approximately 20 cookies: Syrup: 25g water 250g gluten free f lour 25g sugar 50g butter 63g milk Icing: 63g sugar 1/2 egg white Orange peel 1 teaspoon gluten free Icing sugar Coloured vermicelli baking powder 1 egg


OpenKitchen - n. 8 Dicembre 2012

gluten free

n. 8 Dicembre 2012 - OpenKitchen


Method: First of all prepare the filling. Prepare the syrup boiling for a minute the water with the sugar. In a bowl put the almond flour, orange jam, cinnamon and add a little at a time the syrup stirring continuously. Transfer filling in a pastry bag and keep aside. Heat up slightly the milk, dissolve the sugar and cool down. Mix flour with baking power and butter. Mix with your finger tips until you have a mixture that resembles breadcrumbs. Add the egg and the milk in a thin stream. Knead quickly the dough and wrap in cling film or it will get dry. Take a piece of dough and roll it into a long and thin stripe. Cut out rectangles about 16x7cm. Pipe a thin stripe of filling on one of the longer sides of the rectangle. Roll the pastry and form a string. Join the ends of the string and seal them. Transfer cookies into a parchment lined baking tray and bake at 180ºC for approximately 13 minutes. They shouldn’t be golden brown but quite pale. Allow to cool down. Mix the egg white with the icing sugar. You will need just the amount to create an icing of the same consistency of toothpaste. Dip the top of the cookie in the icing and decorate with the coloured vermicelli. Allow icing to dry out. They will last for a few days and you don’t need to store them in the fridge.


OpenKitchen - n. 8 Dicembre 2012

n. 8 Dicembre 2012 - OpenKitchen



International street food from the christmas markets! 90

OpenKitchen - n. 8 Dicembre 2012

n. 8 Dicembre 2012 - OpenKitchen



Mini Pretzel Edited by Monique Danna

Difficulty: medium Preparation time: 1 hour Rest time: 1 hour Serves 4 : Ingredients: 250g flour 4g salt 75ml water 4g dried yeast 75ml milk 15g butter, softened and diced 500ml water 2 teaspoons salt 40g baking soda 1 egg Coarse salt


OpenKitchen - n. 8 Dicembre 2012

Method: Mix flour with yeast and salt. Add milk, water and knead. When dough is compact add the butter and knead until you have a smooth and firm dough. Cover and allow to rest in a warm place for 1 hour. Divide dough into 4 balls and start forming shapes. Roll the dough to a long rope with the middle thicker than the ends. Bring the two ends together, overlap and twist them. In a large pan bring water to the boil with salt and baking soda. Drop the pretzels in the boiling solution and cook for 30 seconds. Drain them and lay on a baking tray lined with baking paper. Brush with the egg and sprinkle with salt. Bake at 200ยบC for 15/20 minutes.

n. 8 Dicembre 2012 - OpenKitchen


Edited by Assunta Pecorelli


OpenKitchen - n. 8 Dicembre 2012


Italian doughnuts with potatoes

Difficulty: medium Preparation time: 35 minutes (20 minutes potatoes cooking time) Rest time: 2 hours Cooking time: 15 minutes Ingredients for 30 doughnuts: 300g canadian f lour 200g f lour 250g boiled potatoes - mashed 2 eggs 1 egg yolk 50g sugar 80g butter - softened 120g milk 20g fresh yeast 5g salt Zest of 1 lemon - grated

Method: In a large bowl make a well with the flour, in the centre put the mashed potatoes. Add eggs, the yeast dissolved on the milk, sugar and lemon zest. Mix everything together until it forms into a dough and add the butter. Knead well until dough comes together and is smooth and elastic. Cover the bowl and let rest in a warm place for about 1 hour. Turn dough over a worktop, cut little pieces (about 35g each) and form the doughnuts. Allow to rise until doubled in size. Fry doughnuts in abundant vegetable oil until golden brown. Drain on paper towels and dip into granulated sugar.

n. 8 Dicembre 2012 - OpenKitchen



OpenKitchen - n. 8 Dicembre 2012



Edited by Antonella Marconi

Difficulty: easy Preparation time: 10 minutes Cooking time: 20 minutes Rest time: 1 hour Ingredients for 25 fritters 200g semolina 70cl milk 90g sugar 1 egg Zest of 1 lemon Flour Vegetable oil, for frying


In a saucepan mix semolina with sugar. Add the egg, grated lemon zest and stir. Pour the milk a little at a time and cook over a moderate flame stirring constantly until stiff. Transfer butter into a greased 20x20cm dish and let cool. Cut into cubes, dust with flour and fry them. Dust fritters with granulated sugar.

n. 8 Dicembre 2012 - OpenKitchen




Edited by Donatella Simeone

Difficulty: medium Preparation time: 30 minutes Cooking time: 15 minutes Ingredients pastry: 500g f lour 100g sugar 50g butter at room temperature 2 eggs + 1 yolk 1 small glass of cognac Grated zest of 1 lemon A pinch of baking powder Filling: 500ml milk 4 egg yolks 50g f lour 80g sugar Gated zest of 1/2 lemon Icing sugar Vegetable oil, for frying

Method: First of all prepare the custard cream. Whisk yolks with the sugar until mixture is light in colour, add sieved flour stirring to avoid any lumps and at last add the warm 98

OpenKitchen - n. 8 Dicembre 2012

milk in a thin stream. Mix well then transfer the cream into a pot, bring to a gentle boil stirring continuously and cook for a couple of minutes until thick and creamy. Transfer in a glass bowl, add the lemon zest and mix. Cover bowl with cling film and allow to cool. Prepare the pastry dough. Make a well with the flour, in the centre place sugar, butter, eggs, baking powder, cognac and the lemon zest. Knead until you have a smooth and elastic dough. Roll out pastry to a 3-4mm thickness. Place in the centre a spoon of custard and cover with another sheet of pastry. Seal edges and trim the ravioli. Fry the ravioli in hot vegetable oil until golden brown on both sides. Make sure the oil is not too hot or they will burn. Drain ravioli on paper towel, let cool and transfer in a serving tray. Dust with icing sugar.

n. 8 Dicembre 2012 - OpenKitchen


100 OpenKitchen - n. 8 Dicembre 2012

Home made Spicy

hot chocolate powder Edited by Verdiana Calamia

Difficulty: easy Preparation time: 10 minutes Cooking time: 5-8 minutes Serves 10 Ingredients: 50g grated dark chocolate 15g corn f lour 20g potato starch 80g cocoa powder 160g icing sugar 1 teaspoon cinnamon (or any spice you like...vanilla, orange....)


Sieve corn four, potato starch, icing sugar, cocoa powder and transfer in a plastic food bag. Add the cocoa powder, cinnamon and shake well the bag to mix all the ingredients. Store mixture into an air-tight jar, this way you can have a nice home made hot chocolate anytime you want! For a creamy hot chocolate you just need to dissolve one tablespoon of chocolate mixture into a mug of boiling milk. If you like creamy hot chocolate just cook it a bit more in the microwave or in a small pot over a medium heat. Even this drink cheers us up on the cold walk for the amazing Christmas Markets, certainly more delicious when accompanied with ginger cookies...

n. 8 Dicembre 2012 - OpenKitchen


Vin Brulè

or Mulled wine

Edited by Verdiana Calamia

Difficulty: medium Preparation time: 20 minutes Rest time:10 minutes Cooking time: 10/15 minutes Serves 4/5 Ingredients: 1 and 1/2 l of full bodied red wine 2 cinnamon sticks 1 apple 1 orange 1 lemon 10 cloves 250g sugar You will also need a skewer and a lighter.

102 OpenKitchen - n. 8 Dicembre 2012

Method: Wash the fruit, peel the lemon and orange with a peeler( do not worry if there is some white on the peel, it will help to balance the sweetness of the drink). Slice the apple and remove the core. Mix wine with sugar and all the ingredients. Stir well for 10 minutes to dissolve the sugar before cooking. Bring to the boil over a moderate flame. Turn the heat down. Now it’s time to ignite the wine with a long burning skewer, to keep a safe distance, wait until the flames go out by themselves. Serve your mulled wine in mugs or glasses heat resistant. In the Christmas markets they are usually served in paper cups. You can serve the mulled wine like this or filtered, the choice is all yours! Enjoy!

n. 8 Dicembre 2012 - OpenKitchen


Sliced apples

fritters Edited by Giovanna Hoang

Difficulty: easy Preparation time: 15 minutes Rest time: 30 minutes Cooking time: 5 minutes Serves 6 Ingredients: 4 apples 150g flour 200g milk 2 eggs 2 tablespoons rum 2 tablespoons granulated sugar 1 teaspoon baking powder A pinch of salt Peanut oil, for frying Icing sugar

Method: In a bowl whisk eggs with sugar, add the milk in a thin stream, a pinch of salt, rum, the sieved flour and baking powder a little at a time. Mix well all the ingredients to make a thin and creamy batter. Leave to rest for 30 minutes. Peel and slice your apples into rings and cut out the cores from the middle, making a ring. Dip the slices of apple into the batter, coating them completely, then gently slip into the very hot oil. Fry them until golden. Remove with a slotted spoon and transfer to paper towels to drain. Dust with icing sugar and serve immediately. 104 OpenKitchen - n. 8 Dicembre 2012

n. 8 Dicembre 2012 - OpenKitchen


Sweet Delightful Cookies

Edited by Siti Delima

Difficulty: easy Preparation time: 30 minutes Rest time: 1 hour Cooking time: 10 minutes Ingredients: Dough: 375g all purpose f lour 1/2 teaspoon salt 1 teaspoon baking powder 225g unsalted butter, softened 200g granulated sugar 2 large eggs 2 teaspoons orange f lavour Icing: 1 egg white 90g icing sugar 1 tablespoon cornstarch 1 teaspoon lemon juice food colouring

106 OpenKitchen - n. 8 Dicembre 2012


Whisk together flour, salt, and baking powder in a medium bowl. Cream butter and sugar with an electric mixer on medium speed until butter is lightened in colour. Beat in eggs, one at a time, scraping the side of the bowl after each addition. Beat in range flavour. Turn mixer to low speed and slowly stir in flour mixture until incorporated. Split dough in half, wrap in plastic wrap, and chill for about 1 hour. Preheat oven to 180ยบC. Remove dough from refrigerator and roll out to a 6mm thickness. Cut out cookies and place on parchment lined cookie sheets, spaced 2 inches apart. Bake for 8-10 minutes. Cool cookies completely before decorating. To prepare the icing beat the egg white with an electric mixer until creamy. Add icing sugar, cornstarch and lemon juice and beat again until smooth. Divide into several parts and add food colouring. Fill piping bag with icing and decorate your cookies.

n. 8 Dicembre 2012 - OpenKitchen


Pizza & co

And you have some sparkling wine

left after the toast? Edited by Anna Franca Lucarelli Foto di Massimo Vitali

Difficulty: easy Preparation time: 30 minutes + 30 minutes rest time Cooking time: 25 minutes Ingredients: 200g f lour 1 knob of butter A pinch of baking soda 1/2 teaspoon salt 90ml cold prosecco (Italian dry sparkling wine) Filling: Boiled vegetables ( swiss chard, spinach...) 1 garlic clove 250g Taleggio cheese (Italian cheese with a strong aroma but mild f lavour) 30g butter Extra virgin olive oil Salt and Pepper

108 OpenKitchen - n. 8 Dicembre 2012

Vegetable pie with prosecco


Mix flour with butter, baking soda, salt and sparkling wine. Knead until you have a smooth and compact dough. Cover with cling film and a towel. Meanwhile in a large pan heat up olive oil with a garlic clove and sautĂŠ the chopped and boiled vegetables. Season with salt and pepper and cook for 10 minutes over moderate heat. Divide pastry dough into two (one slightly bigger than the other) and roll it out with a rolling pin. Transfer the bigger one on a oven paper lined baking tray. Spoon vegetables, with no garlic, on top of the pastry. Sprinkle with the cheese and top with the other rolled pastry. Trim edges and press firmly to seal. Create the decorations with the remaining pastry. Brush top with melted butter or oil and bake for approximately 25 minutes.

n. 8 Dicembre 2012 - OpenKitchen


Raw food

And after rich ho dinners and cake how to go back in

110 OpenKitchen - n. 8 Dicembre 2012

olidays es shape?

n. 8 Dicembre 2012 - OpenKitchen


After talking about raw foods for a year, I would now like to emphasise on the great benefits of eating raw vegetables and fruits in large quantities. Adhering to the raw food vegan diet for a few days can give you great results. This diet is rich in enzymes, can give you a lot of energy and help you forget about many digestive disorders. The first days of January are the toughest days of the year for our digestive system; it must dispose off what has been accumulated during the holidays. Therefore, it is one of the best times of year to detox our bodies from foods and some habits (such as sugars and refined foods which are low in fibre, vitamins and minerals) that are likely to weaken our immune systems. During this period, we choose to take a break and purify ourselves, we introduce in our diet citrus, fennel, artichokes, cabbage and onions, and reduce salt, sweets and animal products (e.g., meat, fish, dairy and eggs). However, in one weekend, we can recharge our batteries. It is even better if we can devote more time to purify ourselves from dinners and 112 OpenKitchen - n. 8 Dicembre 2012

celebrations drinking smoothies and eating salads. If you are afraid of getting bored eating only vegetables, I suggest you play with colours; i.e., choose to make monochrome meals. Fruits and vegetables have five colours, and they all have special characteristics that make them very important for our health: white/brown, yellow/orange, red, green, and blue/purple. Are you scared of Jumping into raw foods? Then try to do it partially; eat raw fruits and vegetables in large quantities all day long and in the evening have a traditional dinner with family and friends, this approach is certainly less traumatic and will still give you very good results. Here are some winter ingredients divided by colour: WHITE / BROWN: pear, fennel RED: pomegranate, radish GREEN: kiwi, artichoke BLUE / PURPLE: purple cabbage YELLOW / ORANGE: citrus, pumpkin

Passion fruit cream Difficulty: easy Preparation time: 14 minutes + 4 hours resting time Serves 2-3 Ingredienti per 2-3 persone: 130g macadamia nuts* or cashews nuts* soaked for 4 hours 140g agave syrup 1 passion fruit Juice of 1 lemon Zest of half a lemon 1/2 teaspoon vanilla powder Saffron (optional)


Soak the nuts in water for 4 hours. Blend the passion fruit and filter to remove seeds. Blend nuts with a little water, the juice and zest of the lemon and the passion fruit until you have a smooth cream. Add the agave syrup, vanilla and a pinch of saffron. Serve in dessert bowls and decorate with fruit. * The nuts shouldn’t be toasted and salted.

n. 8 Dicembre 2012 - OpenKitchen



coordination, creative & marketing I was born in the “Salento” region. I breathed for a long time the “home made” fragrances until I was tall enough to spy the art on tiptoe through the table, making sure no one could see me. I’m a singer-songwriter and I’m currently studying music at university. My passion is the culinary art. In Open Kitchen I’m the creative manager, I try to transform the ideas into reality.



Food-blogger, food-writer, pastry chef for passion. I love everything that talks about chocolate, baking and bread making. In Open Kitchen I’m a coordinator and I revise the drafts.

I was born in Sardinia Island, I used to live in London for 9 years, where I still work as a cabin attendant for a Japanese airline. At the moment I live nearby Rome and I’m always on the move between London and Tokyo. I love Italian food but also ethnic food. In Open Kitchen I’m a coordinator and the translator of the English version.

Coordination and revision

Coordination and translation

team DONAT E LDONAT LA E L L A E L E NA M A R I A N IE LE NAEVA LELLI NA VA LLI grafica e impaginazione grafica e impaginazione grafica e impaginazione SIMEONESI MEO N E fotografia


Sono nata e vivo nel cuore I was bornSono and raised nata e in cresciuta Brianza,in Brianza, della Brianza, in una famiglia where I still dove live. abito I grew ancora, up with sono cresciuta Salernitana residente I’m froma Salerno Reggio but I moved in numerosa e rumorosa. La a mother who con una made mamma me love che mi ha fatto Emilia da 8 anni. Reggio Amo Emilia cucinare 8 years ago. I love cucina per noi è un luogo molto the good regional amare le recipes, buone ricette and regionali, da quando sono cooking piccola, since prediligo I was very young. I importante, dove ci riuniamo, today I like e to oggi experiment mi piace sperimentare in the i dolci e piatti semplici prefer desserts ma and simple dishes kitchen, I can in cucina, not callnon myself posso a definirmi cucinati con cura,dedizione but prepared with e care,parliamo, passion cuciniamo , discutiamo e ridiamo. Amo cucinare, good cook una but brava I manage. cuoca I am ma me la cavo. con uno sguardo andsempre tradition. alla One of my passions sperimento mille ricette e a adoro graphic Faccio and freelance la Grafica blogger freelance e la tradizione. Oltre is also alla photographing cucina food and preparare and I live with blogger my husband e vivo conand miomy marito mi dedico con much passione more. allaIn Open Kitchen I’m cene per gli amici. Grafica per professione e blogger 5 years olde son. mio Ifiglio love di creativity 5 anni. Amo la fotografia foodresponsible e non solo. for In the photography. andcuro photography. creatività In eOpen la fotografia Kitchen e in Open Open Kitchen realizzo le fotografie per passione, in OpenKitchen la grafica e l’impaginazione. I take care Kitchen of the graphic mi occupo and della parte d’archivio. layout of the grafica. magazine.

n. 8 Dicembre 2012 - OpenKitchen



116 OpenKitchen - n. 5 Giugno 2012



ANNA FR ANCA L UCAR EL L I My name is Anna Franca, I’m 32 years old and I live in Brindisi. I love cooking since ever. I’m studying Economy at university. My family produces baking products for over 25 years, so I love baking and kneading since I was a child.

In my everyday life I’m an interior designer, a wife and a mother of two but they don’t like too much eating. I’ve always loved cooking and I wanted to make cooking my profession. But I choose another path and today I live with pencils and colours between the aromas and flavours of what I talk about in my blog.

I’m from Naples but I live in Brussels. “Basta un soffio di vento” is a mixture of my passions: good food, photography, my travels and my daughter. My blog is just like me...restless, often ironic, greedy and always curious, sometimes creative and often a bit lazy. I do really hope in my creations and words you will find inspiration, ideas and, why not, even a smile!




From Turin to Milan, from architect to web designer, from omnivorous to Raw food eater. Live food, intense colours, new flavours, mysterious ingredients, Unknown techniques and unexpected textures, for cooking that I love and deserves to be known. I have always had a passion for cooking, I like to experiment with new recipes to please the palate of my family, as well as mine. The blog was created for fun and now it has become my personal corner where I store everything that I cook with love.

I’ve graduated from a music school. I love reading, writing cooking, travelling, taking photographs and going to museums and concerts. In my food blog I write about what I create with passion.

n. 6 Agosto 2012 - OpenKitchen


FA BI O C U RI NO Ice cream maker by profession and messy patisserie chef for fun. In life, as in cooking, the main ingredients are creativity and improvisation, curiosity and experimentation. The muses of all this, are my wife and my daughter.

OL G A B OT TA uncuoredifarinasenzaglutine. A lawyer paid to the kitchen or maybe the other way around. Two different worlds that characterise my essence. The celiac disease is part of my life, and my blog is dedicated to cancel any differences.

118 OpenKitchen - n. 6 Agosto 2012



I’m 42 years old but the spirit of a 20 years old. About 12 years ago I found out I love cooking and since then I spend most of my time to watch cooking Tv programs and reading recipes. I love to cook home what I eat when I’m away, and thats help me to accept more easily my celiac disease. I love eating and cooking for other.

I’ve started making wine with my grandfather, who had a vineyard near Rome. I studied and worked in Ireland, where I learned how to make must and beer. I’ve worked in many pubs and wineries in Dublin, until I’ve decided to come back in Italy where I got my Sommelier diploma. I now work with different wineries and bars.



From Cilento region, I’m a wife and I’m an artist, design is my form of mother.....passionate of everything communication but in front of food has to do with cooking. my inspiration brings me to a world of aromas and flavours that colour my life! My parents are from Sicily, I grew up in Liguria region but now I live in Bologna. How to resist to food?




I was born in Florence from parents from Tripoli and then transferred in Switzerland. My cooking varied from traditional Italian to Oriental and French. What represents me is manual ability, the love for flavours and attention to colours in the compositions of the dishes. Give vent to my creativity is a prime necessity, and in the kitchen I found my small universe

Sono una mamma e moglie full-time e da I am a full time mother and wife and for some years also food-blogger and cake designer for passion. Always a lover of good food, I finally found how to express my creativity! The cakes I decorate are the result of hard work and dedication, but the look of people who receive them pay me back for all the hard work.

A little girl grew up with her passion for cooking. Today mum of two children who are actively involved in baking cakes and cooking. A childhood spent in the land of windmills has left me in the heart the love for tulips. Clerck for survival, Cook for passion.



Since I can remember I’ve always liked to tell stories and write, so it seemed natural to find a job in publishing. My great passions were music and sports. Then I married an ice cream maker and then the food has became for us a “family affair.”

My name is Siti Delima and I am a mother of four. Kuala Lumpur, Malaysia is where my home is. I love to cook and learn new recipes and that’s how my passion about cooking and photographing them started. This has now became my new hobby and everyday is always a new learning experience. From blogging and sharing my cooking with others, I make friends with everybody from different parts of

STEFANIA Z ECCA I’m Stephanie and my passions are: cooking, ceramics and photography. My culinary journey started when I was little more than a child. I come from Puglia region, where I have lived till I was 5. I’m obsessed with organic food.

n. 6 Agosto 2012 - OpenKitchen





The kitchen has always been my nest, my laboratory, my playground, the place where I spend my time more and more willingly. Writing, travel, art, being with the people I love are the activities that I prefer, and I have an incredible attraction to all that is good and beautiful.

My name is Yelena, I was born and raised in St.Petesburg, Russia. I am mother of two beautiful children, and wife of the most incredible man in the world. I work as a freelance food stylist and photographer from my home studio in the historical Newtown, PA, USA. I also have a degree in culinary arts. My work is the culmination of aesthetic photography and cooking talents.

I was born and raised in the province of Parma, in the heart of Emilia Romagna region, surrounded by fog and love for simple things handmade with the heart. My creativity is constantly moving:I love to reclaim and restore objects and I love to give new life to “old� things full of history. Work in chemistry, but my dream is to devote myself to teach to admire the beauty that surrounds us being able to give vent to the passion I have closed in my body (and hands)!

GI OVA N NA H OA N G creazionifusionorconfusion. A Vietnamese now living in Italy who loves to live life in all its shades, and enjoy those precious moments of happiness made of simple, genuine things and real emotions. A blog to follow my passion for cooking and to learn new things, to share them with others.

120 OpenKitchen - n. 6 Agosto 2012

n. 5 Giugno 2012 - OpenKitchen


Š Open Kitchen Magazine All right reserved All rights reserved. The content is protected by copyright as a collective work. Any use of the work is prohibited. It is also prohibited any reproduction, total or partial, without written permission of the authors. Each author is the owner of the copyright on text and images created, and is responsible for the contents of the article. Any violation will be prosecuted in terms of law.

Open Kitchen Magazine - n°8 - December 2012 Web magazine  

Open Kitchen Magazine - n°7 - October 2012 Web magazine

Open Kitchen Magazine - n°8 - December 2012 Web magazine  

Open Kitchen Magazine - n°7 - October 2012 Web magazine