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n.7 October 2012

Let’s Meet with...

BRUNO BARBIERI


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Summary 04 | Contacts 08 | Halloween: A scary cake! 12 | Autumn on our tables! 14 | Autumn cupcakes! 1 8 | Tre s c h i c f l a vo u r ! 22 | Mesdames et Messieurs..... Les Macarons 28 | Bruno Barbieri: A chef between the stars 34 | At school between carrots and hazelnuts 3 6 | P e a r l o n i o n s : w h a t a m e m o r y. . . . . 3 8 | T h e f l a v o u r o f f re s h ly b a k e d b re a d w i t h c h e s t n u t s 42 | On the table today: tradition and innovation 52 | Cheers!!! The sommelier suggests 5 4 | B a b y o c t o p u s s o u p w i t h re d o n i o n s 5 8 | Langoustine with fresh tomato sauce 60 | Beer to the max 6 2 | R i s o t t o : “A d e l i c i o u s d e l i c a c y � 84 | Pumpkin strudel 8 6 | A u t u m n R a w Fo o d 9 0 | Fro m Tu r k ey , g l u t e n f re e ! ! 104 | Quick and delicious recipes for busy women 112 | The Editorial team 114 | Contributors

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www.openkitchenmagazine.com | n.7 October 2012

Coordination & creativity CLAUDIA ANNIE CARONE Coordination & revision MONICA ZACCHIA Coordination & translation NICOLETTA PALMAS Graphic and layout ELENA VALLI Photography DONATELLA SIMEONE The cover photograph is from the photographer Janez Puksic ADVERTISING: Do you want to advertise a product, event or a company? Please send an email to:

english@openkitchenmagazine.com 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: english@openkitchenmagazine.com write in the email object “Candidature”: From today open kitchen will give you the chance to see your new recipes and pictures(without signature)


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Dear friends, Summer seems unwilling to leave Italy. The days are still warm but autumn with its beautiful colours and fruits is just around the corner! In this issue we offer many tasty dishes with the wonders that this season gives us. You will discover a varied menu based on grapes and a special dedicated to risotto. You will also find a French menu, secrets to make colorful macarons at home, and quick and easy recipes to prepare after a long day at work or for a tasty lunch in the office. Don’t miss our interview with the most prestigious Michelin-starred Italian chef, Bruno Barbieri, judge in MasterChef, one of the most popular culinary talent shows in the world. In this issue you will find the usual sections: the chef corner, the DIY section, “Once Upon a Time,” and “The Scent of Bread.” As always, you will find lots of recipes that you can cook for your friends and loved ones. Happy reading to you all! The editorial team.

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Dolcemente

n e e w o l l Ha Edited by Antonella Cennamo

scary cake

Not only “Trick or sweet” at halloween; We have fun also with the “Burle...sque”!

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Pumpkin loaf cake Difficulty: medium Preparation time: 15 minutes Baking time: 40 minutes Ingredients: 1 egg 250g cooked pumpkin (just the f lesh) 260g f lour 150g sugar 65g melted butter 80g milk 1 teaspoon vanilla extract 2 teaspoons baking powder A pinch of salt

Method: Beat eggs with sugar and vanilla extract. Add the melted butter, pumpkin puree, a pinch of salt and mix well removing all the lumps. Add the sieved flour and baking powder a bit at a time, alternating with the milk. Grease and flour one loaf cake tin. Spoon mixture into tin and bake in a pre-heated oven at 180ยบC for 40 minutes.

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Filling:

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

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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.


Decoration Ingredients: Orange, black, white, green and red sugar paste. Rolling pin. Flour and leaves cutters. Feathered ribbon.

Method: When the loaf cake is cold, place it into the freezer for 10 minutes and trim the end to have a perfect cube. Cut cake into layers and fill with the chocolate ganache (I think it’s quite moist so you don’t need to wet the cake). Cover the cake with the ganache, smooth the surface and allow to rest in the fridge for a few hours, better if you leave it overnight. When the ganache has set, transfer the cake in the serving plate and cover it with the orange sugar paste. Cover the borders with a black sugar paste ribbon and decorate the cake as you like (photo no. 1). To decorate the serving plate create small flours and leaves (photo no. 2) and a few small pumpkins. To create them form a small ball with the orange sugar paste. Gently squash the ball down into a flat surface. Using a toothpick mark the sides of the pumpkin to create indents around it, finally add the green stalk (photo no. 3). At last in a cone-shaped support, place some red sugar paste and create a “scary” character as if it was lying in a bathtub. The leg up is best to have an internal support and has to dry well before being placed (photo no. 4). Add various details, such as the shirt, bow tie, hat etc etc. Put your support over the cake and finish with the feather ribbon.


DIY

Autumn

centrepiece Edited by Donatella Simeone

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Autumn centrepiece In this season, it’s hard not to admire the warm and welcoming colours that autumn gives us, the beautiful shades of the leaves that fall. In a few months, these leaves will give way to the first snowflakes. Sometimes, when you have guests over for dinner, you don’t have enough time to take care of the details of your table. The first to suffer in these cases is usually the centrepiece. Yet in just a few steps you can prepare a completely natural, inexpensive and highly effective decoration. So let’s use the leaves we can find at the foot of the trees and beautify our table with the gifts of nature.

Tools: dry leaves and branches 1 small glass bottle wire brown and cream card stock scissors glue walnuts and/or chestnuts

Method: Draw shapes of mushrooms on the brown card stock, and draw smaller mushrooms on the cream one. Take the wire and insert it through one end of the walnut; try to insert the wire as deep as possible to make sure that it can hold the walnuts well. Do the same with the mushroom-shaped cardboard, using a bit of glue so that it can adhere to the wire. Like a bouquet of flowers, add the branches and dry leaves and place the ends inside the glass bottle. Add the nuts and mushrooms to the wire, bending some wire with nuts so that they droop down.

Note: Make sure that the branches and leaves are not very long, or else the centrepiece will be at eye level, which would hinder conversation among the guests. n. 7 October 2012 - OpenKitchen

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Autumn Cupcakes Edited by Barbara Muscionico

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Difficulty: easy Preparation time: 15 minutes Baking time: 20-25 minutes

Ingredients for 16 cupcakes 120g dark chocolate 85g butter at room temperature 175g brown sugar 2 large eggs 185g f lour 3/4 of a teaspoon of baking powder 3/4 of a teaspoon of bicarbonate A pinch of salt 250g semi skimmed milk 1 teaspoon vanilla extract

Method: Preheat the oven at 170ยบC and place all the cupcakes cases on a baking tray. Melt the chocolate in a bowl over a pan of simmering water and allow to cool. Cream butter with sugar until pale and fluffy. In a separate bowl beat egg yokes and add them to the butter mixture, at last add the melted chocolate. In a separate bowl sieve flour, baking powder, bicarbonate and salt. In a glass mix the milk with the vanilla extract. Add to the batter the flour mix a bit at a time alternating it with the milk and vanilla. Beat egg whites until stiff peaks form and fold them into batter. Pour cupcakes batter into cases and bake for 20-25 minutes. n. 7 October 2012 - OpenKitchen

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Hazelnuts frosting Difficulty: easy Preparation time: 10 minutes

Ingredients 250g sieved icing sugar 80g butter at room temperature 25ml milk 80g hazelnut cream

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Method: In a bowl cream the butter and sugar with an electric mixer until well combined. Reduce the speed and add the milk. Once the milk has been absorbed increase again the speed and keep beating for 5 minutes until pale and fluffy. Add the hazelnuts cream and mix with a spatula. Spoon frosting into a piping bag with a star nozzle and decorate the cupcakes.


Autumn decoration Difficulty: easy Preparation time:30 minutes

Ingredients: 250g pale yellow sugar paste yellow, red and dark green food colouring Sugar grains

Method: Roll out the sugar paste to a 2-3 mm thickness. Cut out some leaves (you can use a cutter or simply draw the shape you like). Flatten a bit the leaves edges and define the details with the proper tool or a toothpick. Allow leaves to drain on kitchen foil. Once ready brush the different food colouring and try to give an autumn appearance. Decorate the cupcakes with the leaves and sugar grains.

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Petite France

Tres chic flavour! Edited by Monique Danna

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!

Porcini mushrooms

Gratin Dauphinois Difficulty: easy Preparation time: 20 minutes Baking time: 30 minutes Serves 3 Ingredients: 1 kg potatoes 500ml milk 250ml double cream 1 teaspoon grounded nutmeg Salt and pepper 250g porcini mushrooms 1 garlic clove Toasted crumble bread Butter Method: Clean and slice the mushrooms. In a large frying pan saute’ the mushroom with a drizzle of olive oil. Season with salt and allow to cook until all water is absorbed. Peel and slice the potatoes to a width of 5/7 mm. Cook the potatoes in a saucepan with milk, double cream, garlic, nutmeg, salt and pepper. Allow to cook them for about 15 minutes. Strain the liquid into a large jug. Rub the butter over the surface of a gratin dish, about 13x23 cm, dust the dish with crumble bread and place the potatoes in three layers, alternating the potatoes with the mushrooms and sprinkling with a little salt. Pour the hot milk over the potatoes. Bake at 180ºC for about 30 minutes, until golden brown and the liquid has set. n. 7 October 2012 - OpenKitchen

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Apple and cinnamon

Madeleine Difficulty: medium Preparation time: 10 minutes Rest time: 2 hours Baking time: 10 minutes Ingredients for 36 madeleines 2 eggs 120g sugar 150g f lour 1 teaspoon baking powder 1 teaspoon cinnamon 1 small apple grated 100g butter melted

Method: Beat eggs and sugar until creamy and pale. Add the flour, baking powder, cinnamon, grated apple and the melted cold butter. Mix well and allow to rest 2 hours in the fridge. Butter the madeleines mould and pipe the batter into the moulds, about 3/4 to full. Bake at 210ยบC for 6 minutes, turn the oven temperature down to 180ยบC and bake for a further 5 minutes. The thermal shock between the fridge and the hot oven, will help to obtain the typical hump of the madeleines.

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Mesdames

et Messieurs...

Edited by Nicoletta Palmas

Les Mac

In Italy in recent years, macarons—delicious and colourful French cookies—have become very popular. But did you know that they have Italian origins? The history of macarons started in the sixteenth century, when Catherine de Medicis arrived in France to marry Henry II and she brought her pastry chef with her. The most famous macarons in Paris are undoubtedly those of Ladurée, which in the twentieth century gave rise to the macarons we know today: crispy on the outside, soft on the inside, and available in a wide variety of colours and flavours. If you are planning a trip to Paris, you should definitely go to this famous pastry shop. I also recommend a visit to Pierre Herm é—it will definitely not disappoint. The only disappointment with these almond meringues is the price! However, that certainly should not stop us from eating the originals. Should you wish to know the secrets to making beautiful macarons at home, here is a recipe by Christophe Felder. 22

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carons

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Difficulty: medium Preparation time: 40 minutes + 30 minutes for the croutage Baking time: 13/15 minutes You will need: A scale An electric whisker A sieve A spatula A thermometer A piping bag INGREDIENTS for approximately 50 macarons 200g fine almond f lour 200g icing sugar 50ml water 200g caster sugar 2x80g 48 hours aged egg whites Food colouring

Method: First of all sieve almond flour and icing sugar with a very fine sieve and discharge lumps. Divide the total egg white into two equal amounts, placing one half in a small bowl or glass and the other half in the bowl which you will use for making the meringue. It is preferable to weigh the amounts, not do it by volume or eye. Place the caster sugar and 50ml of water in a small saucepan for the syrup and bring to a simmer over a low heat. Remove from the heat when it reaches the temperature of 114ยบC. In the meantime beat the egg whites until it makes soft peaks. Set the beater/machine to slow speed and slowly pour the hot syrup into n. 7 October 2012 - OpenKitchen

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the bowl of beaten egg whites in a thin stream. As soon as all the syrup is in the egg whites, increase the beating speed to maximum and beat for several minutes until the meringue is just warm to the touch. Add the colouring at this stage if you are doing only one colour. Pour the remaining 80g of egg white onto the dry ingredients and mix well, until is all incorporated. Then scoop the meringue on top of that. Fold gently the ingredients with a spatula. If you are making macarons of different colors, separate the batter in different bowls and add the food colouring at this stage. Proceed with the macaronage: Mix the ingredients with a spatula using a circular

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motion around the bowl and under the batter. Line the baking trays with parchment. Spoon the batter into a piping bag with a 8-10 mm nozzle and pipe evenly onto the baking trays. Leave them to dry (croutage) for about 30 minutes. Bake the macarons at 130ºC (or 140ºC depending on your oven)for about 13/15 mins. Remove trays from the oven and place the parchment into a damp surface and allow to cool down. Transfer macarons into an airtight container and store in the fridge for a day before filling them. You can fill them with whatever you prefer, jam, buttercream or different flavours ganaches. I usually prefer chocolate ganache, and that’s the recipe I prefer.


Dark chocolate ganache Difficulty: easy Preparation time: 10 minutes INGREDIENTS 200g double cream 200g dark chocolate 30g butter

Method: Cut the chocolate into small chunks. In a small saucepan bring the double cream to the boil over medium heat. Remove from heat and add the chocolate. Stir until the chocolate has melted and the mixture is smooth. Add a small knob of butter and the flavour you like (Hazelnuts paste for example)and mix until the ganache is smooth and shiny. Allow to cool down and refrigerate for a few hours. Transfer the ganache in a piping bag and fill the macarons. If too liquid you could also whip the ganache.

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interview

BRUNO BARBIERI

A chef between the

Edited by Claudia Annie Carone

Bruno Barbieri, a prestigious Italian chef with the most Michelin stars, is a judge of MasterChef Italy, the most famous culinary talent show on TV. From the Emilia region, he inherited from his family the love for food and wine. In this special interview with Open Kitchen Magazine, he reveals his passions, secrets, and plans for a life entirely devoted to good food. What is food for you and how did you realise it would become your life? For me, food is the history of life! It always has been. I grew up in a family of farmers where from 5 am until sunset we worked together in the fields, grazing the animals, milking the cows, cleaning the stables, going mushroom hunting, and picking alfalfa. We sat around the table with my grandfather, grandmother, uncles, cousins...everyone eating the homemade tagliatelle and bread baked in a wood oven. This is my story! 28

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We lived near the church, and my grandmother kept the secrets of good food, techniques not only for cooking but for growing a vegetable garden too. Seeing the zucchini flowers, basil, and tomatoes show off in the season their majestic colours, going to collect the eggs in the nests, learning that the guinea fowls are the most touchy animals of the court, chasing a rooster for disturbing the hens...these are amazing things! All this happened once, when rural history was still of great value. Making tortellini on Sunday before mass was a must, and stealing the crust of the lasagna just out of the oven was fun for us kids. My grandmother told me the story of her life, perhaps because she had already figured out that the child had talent! Every self-respecting professional is backed by many years of hard work. What were your


stars

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experiences before becoming a multi-starred chef? I strongly believe that we are born chefs; we do not become chefs. This is a job that you must feel inside; the food must flow into your veins. Over the years, you refine the manual skills, the sense of taste, the sense of pleasure, the desire to succeed—but “great surgeons” are born! It is a gift that God gives; it is up to people to grasp it. In your opinion, what characteristics make a cook a talented chef? I always say, “Inside the pot there has to be yourself.” This makes a difference: to be able to convey what you are in life, yourself, never give up, feel the protagonists and always believe in what you do. What were your points of reference and inspiration for your culinary creations?

What do you think a person who was born next to people like these can become in life? An astronaut?

My family was my first point of reference. My older sister was my “guinea pig”; when I was a boy I used to cook for her. I remember the horrible plate of gnocchi. That was a lot of fun! I had the wrong dosage of flour! In my house it was a must to know the raw materials and the products. We had the food inside us. My grandmother told me the story of a chicken. She cured me with elderflower and mauve elixir, she greased my feet with pig lard when I had a fever, she taught me to score the chestnuts before roasting them...

Are there some essential ingredients that should always be in your kitchen?

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Certainly yes! The major raw materials in all their shapes and flavours. Pork, parmesan cheese, fine wines, salt, milk, mushrooms... The truth is that we Italians are very lucky. We live in a land blessed by God, where the raw materials from Bolzano to Palermo are stories created by many small producers who, with their work, make us happy every day!


What is the regional and international cuisine that you love most? Very difficult question. I would say that for regional cuisine, I love Emilian and Venetian (although I like them all); for international, Lebanese and Middle Eastern cuisine. MasterChef is the most successful culinary talent show in the world. In Italy, it is in its second edition, broadcast by Cielo TV. You, along with Joe Bastianich and Carlo Cracco, will be a judge again this year. What does MasterChef mean for you? MasterChef means a lot to me! I crowned a dream—you know, the

icing on the cake? Yes, that! It was great, but I want to tell the story from the beginning. Having worked on a large-scale production like “Magnolia Productions” is a dream! They really made me feel like a protagonist, so a big thank you goes to them—they are great people—and to all those who have supported us. It is not easy being on a TV set so challenging for three months; but then at the end, when you see the result, you realise the big success! MasterChef was important. I searched all my life for new talents in the kitchen, and here I found a different reality. It is awesome to find talents that have been discovered as adults and not as kids. All my life I’ve been judged by

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everyone—family, the people, journalists, restaurateurs, guides— and now, in MasterChef, I am on the other side. It was not so easy to say “You, no” and “You, yes”! I have worked with great seriousness and professionalism, trying to reward only those I believed in. Joe Bastianich and Carlo Cracco are very strict judges. What’s their character behind the scenes? Oh no, come on! They are people who live on the earth! Strict? No, I would say, more than anything else, in charge! Great professionals who know the job well and know exactly everything .... history! Good people, great fun. We had fun, but we did a great 32

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job together. I respect them very much. Speaking of TV, who are the celebrity chefs you value the most and who are the ones you dislike the most? I think that anyone who is on television and talks about cooking is there because he deserves it. What advice would you give to those who wish to pursue your career? Nowadays it is more difficult. I would say to never give up—if you have talent, sooner or later it’s up to you! The problem? To have talent!


What are your future culinary plans? Many and none: A book, cooking, television, a movie, a son, a wife, a pizzeria, a bar, another city ... I do not know! I live by the day. It’s so nice this way. Where can we meet you to enjoy your delicious meals? Now in London in my restaurant, Cotidie. Tomorrow, I do not know! Thank you so much for everything and good luck on the new edition of MasterChef! A big thank you to all of you! See you in December on Sky 1. I love you!

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Children’s Snack

At school

BETWEEN CARROTS

and hazelnuts

Edited by Patrizia De Angelis

Here we are in October, the month in which all school activities and sports for children and young people have started again after the summer break. We are back in full to the everyday routine and holidays now seem a distant memory. Snacks in this time of the year are even more important in the diet of kids. They have so many commitments and they need a good calorie intake, healthy and genuine for an extra energy boost! 34

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Difficulty: easy Preparation time: 20 minutes Baking time: 30 minutes Ingredients for 8 mini cakes 200g grated carrots 80g grounded hazelnuts 200g f lour 120g sugar 80ml Extra virgin olive oil 3 eggs 1 teaspoon baking powder 80ml freshly squeezed orange juice You will also need: 8 mini cake cases

Method: With an electric mixer beat the eggs and sugar; add the olive oil, orange juice, grounded hazelnuts and grated carrots. Combine the ingredients and at last add the sieved flour and baking powder. Mix well until you have a smooth batter with no lumps. Spoon mixture into cake cases and bake in a hot oven at 170ยบC for approximately 30 minutes.

The extra idea

Wrap the cakes in parchment paper and close them with a string.... They will be a perfect snack to bring to school or to the gym! n. 7 October 2012 - OpenKitchen

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Once Upon a time

Pearl onions: What a memory... Edited by Claudia Annie Carone

“Grandma, can you make me the pearl onions in oil?” This was my request during those long autumn periods when the yellow leaves and drizzle arrived, making us forget the sunshine that until then had warmed us in the garden. Grandmothers’ preserves are always the best; but those of my grandmother, Felicetta, were the apotheosis. Her secret was in the homegrown ingredients that only our red clay in the Salento region could give us. Those onions looked very happy to be gently caressed by strong and passionate hands.

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Difficulty: easy Preparation time: 20 minutes Rest time: 48 hours Ingredients: 1kg pearl onions 13g coarse salt 1 l white wine vinegar 1 l dry white wine Extra virgin olive oil

Method:

Clean and peel the pearl onion, weight them, you need 1kg. Transfer the onions in a large

bowl and sprinkle with coarse salt. Stir and allow to rest for 24 hours. Drain the excess liquid, pour 1 litre of white vinegar and 1 litre of white wine in the bowl. Allow to rest again for 24 hours. When ready drain and dry well the onions. Transfer them into glass jars and cover the pearl onions completely with olive oil. Seal well the jars and store in a cool and dry place. Allow to rest at list a moth to fully enjoy the intense flavour. n. 7 October 2012 - OpenKitchen

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the scent of bread

The flavour , Fr o m a rec ipe of R i c h ar d Bertinet

Edited by Monica Zacchia

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of freshly b with che


aked bread stnuts

!

For this bread we use a starter, a biga, that we can prepare in just a few minutes the night before and allow us to reduce the amount of yeast, thereby making the bread more digestible and fresher for longer. This type of bread fragrant and crisp like a biscuit is perfect with cheeses, cured meat and aromatic salads.

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Difficulty: medium Preparation time: 1 hour Rest time: 1 night Rising time: 2h 30mins Ingredients for 2 loafs: Biga 300g type 0 f lour 150g water 3g fresh yeast Dough: 400g type 0 f lour 140g chestnut f lour 70g almond f lour 50 chopped almonds 120ml water 50g raisins soaked in water 15g fresh yeast 25g salt

Method:

The night before prepare the starter (biga) mixing quickly the ingredients. Cover the bowl and allow to rest overnight. The day after place in the bowl of the kneading machine the biga, the three types of flour, chopped almonds and yeast. Dissolve the salt in 120ml of lukewarm water. Start kneading using the dough hook and add the water with salt and raisins. Knead for a few minutes. Continue kneading by hand in a worktop until the dough is soft and smooth. Transfer dough in a floured bowl, cover the bowl with a damp cloth and allow to rise in the oven, with the light on, for two hours. Knead again the dough and form two loafs. Transfer them into a baking tray and score them with a sharp knife. Cover the loafs with a cloth and allow to rise for 30 minutes. Bake in a pre-heated oven at 190ยบC for approximately 45 minutes. 40

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On the table toda

tradition and innovation

Edited by Cinzia Donadini

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ay

n

Un menù tutto con l’uva Settembre è il mese dell’uva, un prodotto semplice, antico ed insieme evocativo del lavoro dell’Uomo. L’uva è in Italia tra le produzioni più importanti quando si parla di territorio, è un frutto dalla cui sapiente lavorazione nascono prodotti che l’uomo, con le sue antiche conoscenze, insieme alle A più menu with grape nuove tecnologie, ha portato ad September is of the grape—a espressionithe dimonth grande eccellenza, simple, ancient and evocative of con vini e distillati grazie result ai quali man’s work. siamo conosciuti in tutto il mondo. The grape onepaese of the most Eppure is nel dove important abito, ci products in Italy. It is a fruit which, sono ancora tantissime famiglie through skilful processing by men, che coltivano l’uva per farsi il vino combining their ancient knowledge in casa: anche mio nonno aveva un and the latest technologies, results pergolato di uva americana, inpiccolo excellent wines and spirits that are i cui grappoli sono stati, in tempo known all over the world. guerra, Indithe village fonte wherediI sopravvivenza live, there are grazie al contrabbando grappa still many families who dicultivate fatta intocasa... grapes make wine at home. My Oggi l’uva arriva nostre tavole grandfather had asulle small pergola of anche fuori stagione, da paesi American grapes, which were made into homemade come grappail Cile, and smuggled d’oltreoceano con i suoi during the war as a source of ma survival. grandi e dolcissimi chicchi, l’uva Today the grapes arrive on our tables italiana ha un fascino irresistibile. even out grappoli, of seasoncon from countries Piccoli piccoli acini such as Chile, with its large and sweet ed un gusto contrastante: dolce grapes. Still,insieme, Italian grapes an ed aspro che sihave presta irresistible Smallvalorizzato bunches benissimo charm. ad essere with small berries and a contrasting anche in piatti un pò inusuali per taste—sweet and sour together— la frutta. Ho da poco scoperto che which lends itself very well to be le varietà destinate consumo enhanced in unusual fruitaldishes. non sono adatte alla I recently discovered thatvinificazione: the varieties queste ultime infatti sono we eat are not suitable for vinification, leggermente piùand aspre e, forse, being a bit harsher perhaps more anche for più cooking. adatte ad suitable Foressere recipesusate that in on cucina. Per le Iricette che trovate are this menu, only used strictly in questo menù ho usatofrom solo uva Italian grapes purchased the grocery shop. dal fruttivendolo, ma acquistata rigorosamente Italiana! n. 7 October 2012 - OpenKitchen

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Millefeuille with grapes, Sbrinz cheese and walnuts Difficulty: easy Preparation time: 10 minutes Serves 4 Ingredients: 12 large green grapes 80g Sbrinz cheese* 12 slices of a baguette 12 walnuts Honey

Method: Toast the bread slices in the oven grill at 200ยบC for approximately two minutes per side. Cut the grapes into 4 slices and remove seeds. Cut the cheese into small cubes, a bit bigger than the grape slices. At last assemble the millefeuille alternating the grape slices with the cheese and finish with the walnuts. Drizzle with some honey just before serving.

* Sbrinz is a very hard cheese produced in Switzerland, often used insted of parmesan cheese in Swiss cuisine.

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Lemon risotto

with grapes must

serve with the caramelised lemon zest and a few drops of grape must. To prepare the must wash and deseed the grapes. Transfer it in Ingredients a saucepan, cook it while pressing it with a wooden spoon. After 320g Vialone Nano rice approximately 15 minutes remove 1 small onion from heat and pass it through a 1 organic lemon (zest and juice) 2 teaspoons of honey (In this recipe lemon sieve to separate the juice, pulp from the seeds and peel. honey) Cook the must again for 15 or 700ml vegetable broth 20 minutes and allow to reduce. 1 glass dry white wine Remove from the heat and pour in Extra virgin olive oil sterilised air tight jar. store in the fridge. For the must: Difficulty: Easy Preparation time: approximately 30 minutes Serves 4

300g fox grapes

Method: Prepare an home made vegetable broth flavouring it with the zest of half a lemon. Keep the broth hot while preparing the risotto. SautĂŠ onion in a drizzle of olive oil until tender. Add and toast the rice. Add white wine and stir until evaporated, start adding the broth a bit at a time and cook the rice stirring frequently, it will take approximately 14 minutes. Julienne the leon zest and caramelised it with in a nonstick pan with a few teaspoons of honey. When the rice is ready add 2 tablespoons of of lemon juice and n. 7 October 2012 - OpenKitchen

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Escalopes with a white grape sauce

Difficulty: Easy Preparation time: 30 minutes Serves 4 Ingredients: 8 pork loin slices 300g white grapes 1 small glass of white wine vinegar or apple cider vinegar A drizzle of balsamic vinegar Flour Salt Butter

Method:

Dredge the pork escalopes in the flour. Melt the butter in a frying pan and cook the escalopes. When ready remove escalopes from the heat and keep warm covering them with kitchen foil. Deglaze the cooking sauce with the white wine vinegar. do not allow all the vinegar to evaporate. Add the grapes, washed and sliced. Cook for 6/7 minutes and press the grapes down with a fork. Filter the sauce through a fine sieve and serve it with the escalopes. Drizzle with some balsamic vinegar and serve immediately. n. 7 October 2012 - OpenKitchen

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Fox grape bavarian

with cooked must Difficulty: easy Preparation time: 30 minutes Rest time: half a day Serves 8 Ingredients: 200ml fresh double cream 150g fox grape 60g sugar* 10g gelatine leafs 2 tablespoons grape must** 4 tablespoons Passito wine Whipped cream to decorate Method:

Soak the gelatine leafs in cold water. In the meantime wash and deseed the grapes: keep a few grapes aside to decorate. Blend the grapes and filter the juice and heat it up to dissolve the sugar and the squeezed gelatine. Allow to cool down completely then add the lightly whipped double cream. It should be creamy but firm. Fold in the cream with the juice using a spatula to keep the cream frothy. Spoon mixture into small glasses and allow to set in the fridge for at least half a day. Decorate with whipped cream and one teaspoon of must mixed with the passito wine.

* The quantity of sugar depends on how sweet are the grapes. * * The recipe of the grape must is the same we used for the risotto. 50

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Cheers

Cheers!!! The sommelier suggest

Edited by Federica Christine Marzoli

For this delicious menu with grapes, our sommelier suggests: Appetizer: Millefeuille with grapes, Sbrinz cheese and walnuts: Heiner Sauer, Riesling 2010 Made from a noble grape variety and certified by Bioland, this organic wine opens this special autumn menu in which the grapes are the crown jewels. A beautiful intense yellow colour with greenish tints, a delicate and fragrant bouquet, a hint of bread crust, a light flowery touch, and a herbaceous reminiscence... This wine possesses a subtlety suited to opening a special menu, so as not to stun the nose, allowing it to enjoy the scents of the dish and the accompanying nectar. Low alcohol content (just 11.5%), excellent flavour, subtle acidity useful for diluting the grape sugars, a discreet persistence... definitely for an aperitif. Serving temperature: 8-10ยบC 100% organic Riesling grapes Alcohol: 11,5% The lemon risotto and escalopes in white grape sauce is accompanied by: Carjcanti 2009, Sicily igt white wine Little known outside of Sicily, the limited production of Carricante does not permit the distribution and marketing outside of Sicily that a wonderful wine such as this would deserve. It is harvested in a restricted area on the slopes of Mount Etna, which has the typical characteristics of clay and limestone soil and extreme temperature variations of the volcanic area. An intense yellow colour and hints of herbs typical of the Mediterranean coast give structure to this wine, and a touch of anise and apple make it truly special. Good acidity and good structure make this a long-lasting wine. Unfiltered, aged 12 months in bottle. 95% organic carricante grapes; 5% organic albanello grapes Alcohol: 12,5% Serving temperature: 12ยบC 52

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And with the Bavarian: Moscato Rosa, Alto Adige DOC by Franz Haas 2009 Despite the presence of Passito in this recipe, I decided to match it with a unique dessert wine, in particular that of the aromatic grapes. Precious because of the low yield of the plants, which results in minimum production, this wine is of the highest quality. It is a light ruby colour, and has a variety of truly special flavours which are romantically merged with the scent of strawberry wrapped in the velvety fattiness of cream. The rose is of course the protagonist for the nose, with a hint of cinnamon amongst the scents, and a citrus peel from pink grapefruit, red orange, and a light hint of cloves. The wine is elegant and full-bodied to the palate; that thread of tannin, given the brief encounter with the skins during fermentation, gives it structure, intensity and persistence. 100% pink muscat grapes Alcohol: 12% Serving temperature: 12-14ยบC

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Blue like the sea

Baby octopus so Al mare

with oni

Edited By Carolina Novello Photos by Stefano Mascherpa 12A Studio

Whenthewarmautumncolours

meet and blend with the flavours of the sea. A recipe designed for the cold weather. The sweet red onions from Tropea, the result of a land of sun and sea, are a typical product of our country. Among all the characteristics I’d like to remember the sweetness, high digestibility and anti-flu properties that could be useful during the Autumn season. 54

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Difficulty: Medium Preparation and cooking time: approximately 1h 30 mins Serves 2 Ingredients: 600g baby octopus 5 red onions 1/2 a glass of white wine 250ml vegetable broth 2 slices of bread Extra virgin olive oil 2-3 bay leafs Coarse salt A pinch of paprika

Method:

Clean well the baby octopus: remove the eyes and eliminate all impurities from the head. Wash and drain them. Peel and slice finely the onions. In a casserole dish put 2 tablespoons of extra virgin olive oil, add the baby octopus and the white wine, allow the alcohol to evaporate. Add the onions, bay leafs and cook for a few minutes. Add some stock and allow to cook with the lead on for 30 minutes, season with salt and a pinch of paprika. Add some more broth if necessary. Cook for a further 20 minutes, until octopus are tender. Serve in small bowl and decorate with a few slices of onion, sliced toasted bread and fresh bay leafs. Tips: It is better no to wash the onions under running water as it could alter their flavour. You should just remove the outer skin and cut the stem end and the bottom of the onion with a sharps knife. n. 7 October 2012 - OpenKitchen

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The Chef corner

Langoustine with

fresh tomato sauce

Edited by Luca Pistininzi

The raw materials make this dish excellent. It’s very easy and has great

impact because of the natural elegance and delicacy of the langoustine. It’s sure to be a successful dish!

Difficulty: very easy Preparation time: 15 minutes Cooking time: optional 1 minute Serves 4 Ingredients: 4 langoustines Fresh herbs Basil oil 2 slices of bread For the sauce: Tomatoes Extra virgin olive oil Salt

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Method: To prepare the fresh tomato sauce: Cook the tomatoes for two minutes in boiling water. Peel and cut each tomato into four and remove the seeds. Blend the pulp with some of the seeds. Pass them through a fine sieve and emulsify with an immersion blender. Season the fresh herbs with basil oil and salt. Cut the slices of bread into four, remove the crust, and toast the bread. Dish up: With a tablespoon, distribute the tomato sauce on the plate. Place the bread on top and add the raw langoustine (if you prefer, you can steam the langoustine for one minute). Decorate with fresh herbs. Season and serve.


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Food Industry

Beer to the max Edited by Fabio Curino and Corinna Caccianiga

Beer is an alcoholic beverage known to man since the year 7 BC. It is very popular, with kits for home production easier than ever to find. Beer has various types, flavours and colour intensities, but all of them are obtained through alcoholic fermentation of barley malt (germinated and dried barley) which can be combined with wheat, corn or rice. The classification of beers is determined by the type of leavening and aromatic additives used in addition to hop. These are divided into: { Ale: characterised by fermentation at a high temperature; amber coloured; produced mainly in England and Belgium, but also in some parts of Germany { Stout: characterised by high temperature fermentation and a strong toasting which gives them a typically dark colour; generally produced in Anglo-Saxon countries, the most famous are the Irish stouts { Lager: produced through fermentation at a low temperature; golden yellow colour; the most widely known type of beer There are also wheat beers (weisse) and lambic beers, characterised by spontaneous fermentation without the addition of yeast, typical of the area southwest of Brussels. The month of October is typically dedicated to beer festivals which now take place everywhere. The most famous, however, remains the Oktoberfest, which has already reached its 179th edition. During the last two weekends in September and the first weekend in October in Munich, you can enjoy plenty of beer in the typical Bavarian atmosphere, with beer mugs, pretzels, sausages, traditional costumes and more (www.oktoberfest.de). Beer has even caught the attention of the scientific community, which has found that a pint of beer a day helps fight diabetes and hypertension and even helps in weight loss. As they say, “Who drinks beer lives to be a hundred�—but even more than that, it seems that lager has positive repercussions even on our creativity and intelligence. Furthermore, beer is a very versatile food. For instance, when used instead of milk in preparing batter, beer makes it lighter and makes it adhere better to the food, which is then cooked without coming directly into contact with the boiling oil. You may even come across beer ice cream or a simple but tasty beer-based cocktail. In this regard, to remind you a little of the summer atmosphere, we propose Caribbean Night. 60

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Carribbean Night Difficulty: easy Preparation time: Just a few minutes Ingredients per person 30cl of beer (about a can) 30ml coffee liqueur (about 1 tablespoon)

Method: Add in a large cocktail glass the beer and the coffee liqueur. Stir gently.

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Special

Risotto: a delicious delicacy

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Sorbetto Oriental style risotto alla pesca with orange and bananas

Edited by Marcello Arena

Difficulty: medium Preparation time: 40 minutes Serves 4 Ingredients: 350g rice 75g butter 1 celery stick 1/2 onion 1 garlic clove Parsley 1 orange 2 bananas 1l chicken stock Salt and pepper

Method:

Finely chop the vegetables. SautĂŠ chopped vegetables in 50g of butter and add the rice. Toast the rice, stir and add the orange juice. When the liquid is all absorbed add the chicken stock a bit at a time until the rice is cooked. In the meantime slice the bananas and sautĂŠ them with the remaining butter. Sprinkle with the orange zest and cook for a minute or two. Add the banana to the cooked rice. Season with salt and pepper and serve immediately. n. 7 October 2012 - OpenKitchen

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Pumpkin and porc mushroom risotto Edited by Assunta Pecorelli

Difficulty: easy Preparation time: 20 minutes Cooking time: 15-17 minutes Serves 4 Ingredients: 250g Carnaroli rice 350g swiss chard 1.5 l vegetable stock 8 slices colonnata lard 30g Parmesan cheese 1 shallot 30g butter Extra virgin olive oil salt Method:

Wash and drain the swiss chard leaves, slice them finely. Chop and sautĂŠ the shallot with 10g of butter, add the swiss chard, season with salt and cook for 3-4 minutes. In another pan melt 10g of butter with 2 tablespoons of oil, add and toast the rice for 2 minutes. Add a little at the time the stock and stir continuously the rice. About 5 minutes before the end of cooking add the cooked swiss chard. When ready remove from heat, add the grated parmesan cheese and the remaining butter and cream the risotto. Allow to rest for a few minutes. In the meantime grill the lard in a non stick pan, drain with kitchen paper. Dish up the risotto and decorate with the lard. 66

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Swiss chard and crunchy

Colonnata alla pesca

lard risotto Edited by Martina Cigolla

Difficulty: easy Preparation time: 20 minutes Cooking time: 15-17 minutes Serves 4 Ingredients: 250g Carnaroli rice 350g swiss chard 1.5 l vegetable stock 8 slices colonnata lard 30g Parmesan cheese 1 shallot 30g butter Extra virgin olive oil salt

Method:

Wash and drain the swiss chard leaves, slice them finely. Chop and sautĂŠ the shallot with 10g of butter, add the swiss chard, season with salt and cook for 3-4 minutes. In another pan melt 10g of butter with 2 tablespoons of oil, add and toast the rice for 2 minutes. Add a little at the time the stock and stir continuously the rice. About 5 minutes before the end of cooking add the cooked swiss chard. When ready remove from heat, add the grated parmesan cheese and the remaining butter and cream the risotto. Allow to rest for a few minutes. In the meantime grill the lard in a non stick pan, drain with kitchen paper. Dish up the risotto and decorate with the lard. n. 7 October 2012 - OpenKitchen

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RoastedwithBeet Risotto Glazed Carrots and Fresh Dill

Edited by Yelena Strokin

Difficulty: Easy Preparation time: 1 h 30 mins Serves 4 Ingredients: For the roasted beet puree: 2-3 small red beets, cleaned from leaves and stalks removed 1 Tablespoon olive oil 60g of water For the risotto: 1 Tablespoon olive oil 1 small yellow onion, finely diced 1 medium carrot, shredded 1 garlic clove, minced 200g Arborio rice 1 bay leaf 2 Tablespoon red wine 750ml vegetable stock for vegetarian version or chicken stock, warmed 2 Tablespoons unsalted butter 50g Pecorino Romano cheese, grated 1 Tablespoon chopped fresh dill sea salt and freshly ground pepper, to taste For the glazed carrots: 12 yellow baby carrots 1 Tablespoon unsalted butter sea salt and freshly ground pepper, to taste dill for garnish 70

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Method:

Preheat the oven to 200ºC (400ºF). Place the beets in a glass or ceramic baking dish. Mix with the olive oil and water. Cover with foil. Bake until the beets are tender through, about 1 hour. Let cool. Peel the beets and cut into chunks. Add to the bowl of a food processor fitted with a metal blade and process to a rough puree. Set aside. To make the risotto, in a large saucepan over medium heat, warm the oil. Add the diced onion, garlic and shredded carrot and cook, stirring occasionally about 5 minutes. Add the rice and bay leaf and cook, stirring, for 2 minutes. Pour the wine over rice and simmer for about 5-6 minutes. Add the stock a one cup at a time, stirring frequently until it is almost completely absorbed before adding more. When the rice is tender but firm to the bite, after about 15 minutes, add the one cup beetroot puree and stir to incorporate. Stir in the butter, cheese, dill and season with salt and pepper. Remove the bay leaf and discard. To make a glazed carrots bring a saucepan of salted water to a boil over high heat. Add the carrots and boil for 1 minute, then drain. In a fry pan over medium heat, melt the butter. Add the carrots and sauté until just glazed. Season with salt and pepper. Divide the risotto into equal portions and place on warm plates, garnish with the sautéed carrots and fresh dill.


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Sorbetto Citrus alla pesca

risotto

Edited by Donatella Bochicchio

Difficulty: easy Preparation time: 10 minutes Cooking time: 60 minutes for the broth20 minutes for the risotto Serves 4 Ingredients: Broth 2 carrots 1 stalk of celery 2 red onions Salt Parsley Zest of 2 oranges, of 1 pink grapefruit and 1 lemon Risotto 320g Vialone nano rice Grated parmesan cheese Chopped parsley Extra virgin olive oil 1 red onion 8 tablespoons of brandy Juice of 1 orange, 1 grapefruit and 1 lemon Julienned zest of orange, pink grapefruit and lemon Black pepper

Method:

Start by preparing the broth: In a large casserole dish place 1 and 1/2 l of water with the carrots, onions, celery, parsley, the citrus peel, salt and pepper. Cook with the lid for about 1 hour. When the broth is ready start preparing the risotto. In a casserole dish sautĂŠ the onion, chopped finely. Add the rice and toast for 2 minutes. Add the brandy and allow the alcohol to evaporate and add the citrus juices. Reduce the heat, cover the casserole and continue cooking the rice. Add the broth a little at the time when necessary stirring continuously. When the rice is cooked remove from the heat and cream the risotto with 4 or 5 tablespoons of grated parmesan cheese. Serve the risotto, sprinkle with chopped parsley, grounded fresh pepper and decorate with the citrus zest, boiled for 2 minutes in hot water.

Tips: Empty half of a grapefruit and fill it with the risotto. It will be a nice and original way to serve the risotto to your guests. n. 7 October 2012 - OpenKitchen

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Carob risotto

Edited by Antonella Marconi

Difficulty: easy Preparation time: 1 hour Cooking time: 20 minutes Serves 4 Ingredients: 200g risotto rice 1 shallot Extra virgin olive oil 500ml vegetable stock 1 glass of dry white wine 1 carob (fresh or dry) 50g grated parmesan cheese A knob of butter

Method: In a casserole sautĂŠ the chopped shallot with a drizzle of olive oil. Add the rice and stir to combine. Pour a glass of white wine and allow alcohol to evaporate. Add the chopped carob and the hot vegetable stock a bit at a time. Wait until the stock is almost completely absorbed before adding some more. When the rice is almost cooked add a know of butter and the grated parmesan cheese and stir. Dish up the risotto and sprinkle with grated carob. 74

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Hazelnuts, Sorbetto alla pesca pecorino

cheese and speck risotto

Edited by Silvia Censi

Difficulty: easy Preparation time: 30 minutes Serves 4 Ingredienti per: 4 persone 320g rice 60g butter 2 shallots 100ml white wine 100ml vegetable stock 60g grated parmesan cheese 60g grated pecorino cheese 140g toasted hazelnuts 100g diced speck Pepper

Method:

Melt butter in a large saucepan and sautĂŠ the shallots. Add and toast the rice for 2 minutes. Add the white wine and allow alcohol to evaporate. Add the stock a bit at a time, wait until the stock is almost completely absorbed before adding some more. Half way through cooking add the speck and parmesan cheese. When the rice is cooked remove from heat and cream the risotto with 20g of pecorino cheese and the chopped hazelnuts. Season with freshly grounded pepper and serve with the remaining pecorino cheese. n. 7 October 2012 - OpenKitchen

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Pear, gorgonzola and walnuts risotto

Edited by Antonella Marconi

Difficulty: easy Preparation time: 1 hour Cooking time: 20 minutes Serves 4 Ingredients: 200g risotto rice 1 shallot Extra virgin olive oil 500ml vegetable stock 1 glass dry white wine 150g gorgonzola cheese 2 pears Walnuts Parmesan cheese basket (optional) 100g grated parmesan cheese

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Method: Start to prepare the cheese basket: Heat up a frying pan with a 10-12cm diameter. When very hot spread the grated cheese onto pan. Cook for a few minutes until cheese has melted and golden brown. Carefully place the cheese on top of an upside down bowl and give a basket shape. Allow to cool down. In a casserole sautĂŠ the chopped shallot with a drizzle of olive oil. Add the rice and stir to combine. Pour a glass of white wine and allow alcohol to evaporate. Add the chopped carob and the hot vegetable stock a bit at a time. Wait until the stock is almost completely absorbed before adding some more. Add the chopped pear, keeping some aside for later. About 5 minutes before end of cooking add the gorgonzola cheese and the remaining pear. Cream the risotto. Transfer the parmesan basket in a serving plate and serve the risotto. Decorate with some walnuts. In a small bowl you could serve also some gorgonzola cheese cream with chopped pears and some walnuts.


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Sorbetto Red prawns alla pesca andrisot rosemary to Edited by Carolina Novello Photos by StefanoMascherpa - 12A Studio

Difficulty: medium Preparation time: 40 minutes Serves 4 Ingredients: 200g Acquerello rice 10 fresh red prawns 400g tomatoes 1/2 shallot Bay leafs 500ml vegetable stock 1 tablespoon double cream 40g butter 40g brandy Fresh rosemary Thyme and parsley 1 tablespoon grated parmesan cheese Extra virgin olive oil

Method:

Peel and devein prawns, keep head and shell aside. In a casserole dish sauté chopped shallot with a tablespoon of olive oil, the prawn’s heads and shells. Pour over the brandy and allow the alcohol to evaporate. Add the washed, peeled and diced tomatoes. Add some water and a few bay leafs. Allow to cook for 20 minutes. Keep four heads aside for the final decoration. Pass everything through a fine sieve and filter the juices. In a saucepan reduce the sauce. Cook the rice in a casserole dish with a tablespoon of olive oil. Add a little at a time the vegetable stock and stir the rice continuously. In the meantime chop finely thyme, parsley and rosemary. Sauté herbs in some butter. When the rice is cooked add the herbs, double cream and parmesan cheese and stir. Cook the prawn tails with a drizzle of olive oil and rosemary. Serve the rice in the middle of the plate, add the prawn sauce, prawns (head and tails) and some rosemary. n. 7 October 2012 - OpenKitchen

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Trio of truffle risotto

Edited by Antonella Marconi

Difficulty: easy Preparation time: 1 hour Cooking time: 20 minutes Serves 4 Ingredients: 200g risotto rice 1 shallot Extra virgin olive oil 500ml vegetable stock 1 glass dry white wine A knob of butter 50g grated parmesan cheese Seasoning: 1 teaspoon Artichokes cream and white truff le 1 teaspoon Truff le cream 1 teaspoon Mushrooms cream and truff le Method:

In a casserole sautĂŠ the chopped shallot with a drizzle of olive oil. Add the rice and stir to combine. Pour a glass of white wine and allow alcohol to evaporate. About 5 minutes before end of cooking add the parmesan cheese and the butter. Cream the risotto. Divide the risotto in three portions and add the truffle cream to your taste. Serve with more truffle creams on one side. 82

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Pizza & co

Pumpkin st ru d e l Edited by Anna Franca Lucarelli Photo by Massimo Vitali

Difficulty: easy Preparation time: 25 minutes Baking time: 15 minutes Ingredients: 1 ready made puff pastry 400g pumpkin 1/2 white onion Extra virgin olive oil 100g Emmental cheese 4 slices pancetta coppata* 1 tablespoon sesame seeds 1 egg to brush Salt

Method:

Cut pumpkin into large cubes and cook them in a large frying pan with finely chopped onion and a drizzle of olive oil. Season with salt and cook for approximately 15 minutes or until tender. Divide the puff pastry into two, you will obtain two strudels. Place in the middle the cooked pumpkin, the sliced pancetta and diced cheese. Seal the strudel from the two long sides, brush the top with the beaten egg and sprinkle with sesame seeds. Bake at 200ยบC for approximately 15 minutes or until golden brown. Serve warm. *Pancetta coppata is a slice of pork belly, salted and treated with spices, and then rolled over a very lean loin of pork. 84

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Raw food

Autumn raw food

Edited by Laura Cuccato

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Pr i c k l y p e a r d r i n k Autumn brings the prickly pear

At the end of summer, we get some fruits and vegetables that help make us full of energy and prepare us for the winter season. Among these is the prickly pear. Originating in Mexico, this species of cactus grows mainly in the south. From September to November, it gives us tricolour fruits: orange, red and white. The whole plant is edible and is very rich in fibre, vitamins and minerals. It is one of the few plants that do not receive treatments, making it even more valuable. The fruits are covered with thorns; to peel them you should use a knife and fork. Cut the ends and then score the skin and open it with a knife. Prickly pears can be eaten whole, blended or centrifuged.

Prickly pear drink Difficulty: easy Preparation time: 10 minutes Serves 2 Ingredients: 8 prickly pears 1-2 cm fresh ginger root fresh herbs to serve: Lemon verbena, basil, mint

Method:

Peel the prickly pears and place them into a fruit juice extractor and add the ginger. Pour juice into glasses and serve. The prickly juice is refreshing and energizing. You could use just red or orange or white fruits to make juice of one color or just mix all of them together. 88

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Beet cones with raspberry sauce

Beets are mainly cultivated for sugar, fodder and garden vegetable in the pink and red variety. Beet can be eaten raw in many ways: grated in salads, centrifuged, mashed in soups, sliced finely and to give colour to sauces and creams thanks to betanin, the red pigment that characterises it.

Difficulty: medium Preparation time: 40 minutes Rest time: 3 hours Serves 4 Ingredients: 1 red beet- finely sliced 125g raspberries - blended 300g ripe tomatoes with no seeds A few mint leafs 1-2 teaspoons psyllium f lakes Fresh chive Chili pepper (optional) Salt and pepper Fresh mint or basil to decorate

Method:

Blend the raspberries and tomatoes with mint, season with salt and pepper and add 1 or 2 teaspoons of psyllium flakes. Refrigerate for 2-3 hours to thicken the sauce. Roll the beet slices to form a cone. Tie the cones with chive and fill them with the raspberries and and tomatoes sauce and decorate with fresh mint or basil. In the photo they are served with turnip spaghetti and mushrooms skewers.

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Food intollerance

From Turke gluten free!

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Turkish pide Edited by Olga Botta

This bread is suitable for every filling, It’s very soft because of the yogurt in the dough. Delicious freshly made but you can also freeze it. When you need it, just allow to defrost at room temperature and then heat up for a few minutes on a hot pan. Fill it with what you like for your lunch break, a picnic or whatever.

Preparation time: 2 hours Baking time: 20 minutes Ingredients for 10 pide: 500g gluten free f lour mix* 340g lukewarm water 130g yogurt 2 teaspoons salt 1 teaspoon honey 7g dried yeast 2 tablespoons oil 1 egg to brush Different seeds to taste: sesame, nigella, linseed or millet f lakes.

Method: In a glass dissolve the yeast with the sugar and a bit of water. Stir and let rest for 15 minutes. In the kneading machine bowl put the flour mix, salt, olive oil, yogurt and warm water. Start to mix and add the yeast. Knead for 5 minutes on high speed, until smooth and soft. Transfer 92

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dough into a bowl, cover and allow to rest for 1 h 30 minutes. When the dough has doubled in size, knead for a few minutes on a worktop dusted with gluten free flour. Divide dough into 10 balls and allow to rest for approximately 10 minutes. In the meantime place a baking tray on the middle shelf of the oven. Preheat oven to 200°C. Flatten each ball with the palm of your hand into a 10-15 cm circle and allow to rest covered with a clean tea towel for 15-20 minutes. Brush the surface with the beaten egg and sprinkle with the chosen seeds. Transfer bread into the very hot baking tray and bake for 20 minutes until crisp and golden brown.

*The flour mix is made by: 280g Mix b Schar flour, 140g Glutafin flour, 80g Farmo Fibrepan. It is important you use only gluten free flours.


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Lahmacun, turkish pizza Edited by Sonia Mancuso

Lahmacun is a typical turkish- style pizza, usually layered with lamb or beef minced meat sauce. The filling is quite spicy, with oriental flavours and drizzled with lemon juice. This version is really delicious and also gluten free.

Difficulty: easy Preparation time: 20 minutes rest time: 1 hour Baking time: 15 minutes Serves 2 Ingredients: Pizza base: 150g gluten free f lour 125g water 2g fresh yeast 1/2 teaspoon salt 1/2 teaspoon sugar 35g lard

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Topping: 1/2 onion 350g minced beef 150g diced tomato 4 tablespoons tomato sauce 5 basil leafs 1 tablespoon toasted pine nuts A pinch of grounded cinnamon A pinch of grounded clove 1/4 teaspoon of grounded ginger A pinch of nutmeg A pinch of chili pepper 1/2/ teaspoon salt 1/4 teaspoon of pepper 1 tablespoon of lemon juice Extra virgin olive oil


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Method: Prepare the pizza dough: Place flour and sugar in a bowl. Dissolve yeast in water. Add gradually the water and yeast to the flour mixing with a fork. Mix well then add the lard and salt. Knead well with your hands. Grease on round pizza tray, then stretch and spread pizza on the tray. Cover tray and allow to rest until doubled in size. Start to prepare the topping by finely chopping the onion and basil. In a large saucepan sautĂŠ onion with a drizzle of olive oil. Add the minced meat and spices. Add the chopped tomatoes, tomato sauce and pine nuts. Cook for 15 minutes and pour the lemon juice. Allow to cool down. Spread the beef sauce onto the pizza and decorate with pitted green olives and a drizzle of olive oil. If you prefer you can make two pizzas dividing the dough into two. Bake in a very hot oven at 250280ÂşC for approximately 15 minutes.

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Special

Quick and delicious recipes for busy women

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ricette veloci e gustose per donne in carriera

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L en t i l s gazpacho Edited by Silvia Censi

Difficulty: easy Preparation time: 30 minutes Rest time: 15 minutes Serves 4 Ingredients: 800g red lentils* 80g loaf bread 80ml cider vinegar 260g extra virgin olive oil 600ml cold water Salt and pepper Coriander Method:

In a bowl place the bread with cider vinegar, lentils, 140ml of olive oil, salt and pepper to taste and blend everything adding a glass of water and and the remaining olive oil. If necessary add some more water. Refrigerate and and serve cold. Sprinkle with some chopped coriander before serving. *You can buy pre-cooked lentils or simply cook them in boiling water until tender. 100 OpenKitchen - n. 7 October 2012


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Courgettes and cooked ham mini quiches

Edited by Assunta Pecorelli

Difficulty: easy Preparation time: 10 minutes Cooking time: 20 minutes Serves 6 Ingredients: 2 courgettes 100g cooked ham 1 ready made puff pastry 100g Emmental cheese 2 eggs 4 tablespoons double cream 3 tablespoons extra virgin olive oil 50g grated parmesan cheese Chive Salt

Method:

Slice the courgettes and cook them in a frying pan with a drizzle of olive oil over high heat for 5 minutes. In a bowl beat the eggs with the double cream, add the parmesan cheese, chive and season with salt. Roll out the puff pastry and cut out 6 disks with a diameter of 10 cm. Grease 6 tart tins and fold them with the puff pastry. Place the ham on the base of each case, the emmental cheese and the cooked courgettes. Pour over the beaten eggs and cream. Bake in a preheated oven at 200ยบC for 15 minutes or until golden brown. n. 7 October 2012 - OpenKitchen

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Autumn salad with grapes figs, goat cheese and walnuts Edited by Martina Cigolla

Difficulty: easy Preparation time: 20 minutes Serves 1 Ingredients: 50g mixed salad 100g grapes 30g walnuts 2 figs 80g goat cheese Emulsion: 3-4 tablespoons Extra virgin olive oil 1 tablespoon lemon juice 1 tablespoon honey Salt and Pepper

Method: Wash the grapes and slice the figs into 8 cloves. Chop the walnuts. Wash and dry the salad and add the grapes, figs, walnuts, and the goat cheese. Refrigerate and prepare the emulsion. In a bowl mix the oil, lemon, honey and season with salt and pepper. Season the salad just before serving it. You can bring the emulsion at work in a small bottle. 104 OpenKitchen - n. 7 October 2012


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Sesame

Turkey meatballs with teriyaki sauce

Edited by Giovanna Hoang

Difficulty: easy Preparation time: 10 minutes Rest time: 5 minutes Cooking time: 18 minutes Ingredients for 12 meatballs: 250g minced turkey meat 2 slices of bread 3 tablespoon of milk 1 tablespoon of sesame oil 1 teaspoon grounded ginger 1 garlic clove 1/4 shallot Salt and Pepper to taste Teriyaki sauce: 35ml mirin 35ml soy sauce 35ml water 2 teaspoons brown sugar 1 teaspoon sesame seeds

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Method: Remove the crust from bread slices, soak crumb into milk and wait until is all absorbed. In a bowl mix the minced meat with crushed garlic and chopped shallot. Season with salt and pepper, add the soaked bread, sesame oil and grounded ginger. Combine all ingredients and form the meatballs. Transfer the meatballs into a parchment lined oven tray and bake in a hot oven at 180ยบC per approximately 18 minutes. In the meantime prepare the teriyaki sauce. In a small saucepan pour the mirin, soy sauce, water, sugar and the sesame seeds. Stir until sugar is dissolved and cook the sauce, over low heat, for 3 minutes. When the meatballs have been cooking for 15 minutes, remove from the oven and brush each of them with the teriyaki sauce. Return to the oven and continue cooking for the remaining 3 minutes.


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108 OpenKitchen - n. 7 October 2012


Spaghetti

in Black Pepper Sauce Edited by Siti Delima

Difficulty: easy Cooking time: 30 minutes + pasta cooking time Serves 4 Ingredients: 1 pack of spaghetti 200g chicken meat - cut into small cubes 350ml chicken stock 125ml fresh milk 3 teaspoons ground black pepper 2 cm of celery stem - minced 1/2 large onion - minced 2 tablespoons dark soy sauce 1 tablespoon of oyster sauce 1 tablespoon butter 1/2 can of button mushrooms - thinly sliced 2 tablespoons of wheat f lour - mixed with a little water salt and sugar - if necessary Method:

Boil water together with a pinch of salt and 1 spoon of olive oil. Then, put in the spaghetti and boil for 13 minutes. Drain out the water when the spaghetti has become tender. Boil chicken with 2 cups of water until it become tender, then remove out the chicken. Use the chicken stock for about 1 and 1/2 cups and add in the fresh milk, minced onion and celery. Continue boiling. After it has boiled, put in the chicken, black pepper powder, dark soy sauce, butter, oyster sauce and button mushrooms. Add in pinch of salt and sugar if necessary. Finally add in the flour mixture to obtain the desired thickness. n. 7 October 2012 - OpenKitchen

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Late peaches mini tarts with cinnamon

Edited by Marcello Arena

Difficulty: easy Preparation time: 20 minutes Baking time: 25 minutes Serves 4 Ingredients: 230g puff pastry 3 late peaches 4 tablespoons peaches jam 2 tablespoons brown sugar 1 teaspoon cinnamon 1 lemon 1 egg yolk Method: Wash, drain and cut peaches in quarters. Marinate them with the brown sugar, cinnamon and half of a lemon juice. In the meantime mix the peaches jam with the remaining lemon juice and the zest. Roll out the puff pastry and cut into four squares. Brush the base of each pastry square with a bit of the jam, lay the sliced peaches on top of it and brush them with the remaining jam. Brush the edges of each tart with the egg yoke and bake at 200ยบC for 25 minutes. 110 OpenKitchen - n. 7 October 2012


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112 OpenKitchen - n. 7 October 2012


Autumn Pear Cake

with Cinnamon and Walnuts Edited by Yelena Strokin

Difficulty: easy Baking time: 40-45 minutes Makes one 10-inch round cake Serves 8 Ingredients: For the top: 50g unsalted butter 100g brown sugar 85g honey 2 to 3 large ripe but firm pears, peeled, cored, and half 100g walnuts, crushed For the cake: 200g all-purpose f lour 1 teaspoon ground cinnamon lemon zest from 1/2 lemon 1 teaspoon baking powder 1/2 teaspoon salt 110g yogurt, at room temperature 1 teaspoon pure vanilla extract 2 large eggs, at room temperature 8 tablespoons unsalted butter, at room temperature 100g sugar 110g honey While still hot, place a serving plate on top of the frying pan, bottom-side up. Holding them together with oven gloves, flip over. Carefully remove the skillet and let the cake cool on the plate on the rack. Serve the cake warm or at room temperature with whipped cream or ice cream.

Method:

Preheat the oven to 350F (180ยบC). Melt the butter in an ovenproof cast-iron frying pan, about 10-inches in diameter. Add the brown sugar and honey and stir until blended.Cook for about 2 minutes. Take off the heat. Arrange the pear halts in circle over the melted honey-sugar mixture. Sprinkle the walnuts between and over the pears. Set aside. For the cake: Whisk the flour, cinnamon, lemon zest, baking powder, and salt in a bowl. In another bowl whisk to combine the yogurt and vanilla extract. In a large bowl, beat the butter, honey and sugar until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the dry ingredients in three additions alternating with the yogurt, starting and ending with the dry ingredients. Scrape the bowl as necessary, and beat only enough to incorporate the ingredients after each addition. Spoon the batter over the pear slices in the skillet and smooth level. Bake the cake until nicely browned and a cake tester inserted into the center comes out clean, for about 40 to 45 minutes. Cool the cake in the skillet on a rack for 15 minutes.

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Editorial CLAU DI A AN N IE CARONE

coordination, creative & marketing

lericettedellamorevero.com 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.

M O N I CA ZAC C H I A

N I C O LE TTA PAL MAS

dolcigusti.com

my-breadandbutter.com

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 L L A SIMEONE SIMEO NE photographer fotografia

ilcucchiaiodoro.blog.tiscali.it

EELLEENA NA M MAARRIIAAN NII

EELE LENA NA VA VALLI LLI

lets-color.blogspot.com lets-color.blogspot.com

elegrafica.it elegrafica.it

art grafica director e impaginazione

I Sono was born nata and e vivo I live nelin cuore Brianza (in the della Lombardy Brianza, region) in una famiglia in a big and Salernitana I’m from Salerno residente but Iamoved Reggioin noisy numerosa family. e The rumorosa. kitchen La is for Emilia Reggioda Emilia 8 anni. 8 years Amo ago. cucinare I love us cucina a very per important noi è un place luogo where molto da cooking quando since sono I was piccola, very prediligo young. I we importante, stay all together, dove ci riuniamo, we talk, iprefer dolci edesserts piatti semplici and simple ma dishes we parliamo, cook, we cuciniamo argue and, discutiamo lough. I cucinati but prepared con cura,dedizione with care, passion e love e ridiamo. cooking Amo and cucinare, try thousands con and uno tradition. sguardo Onesempre of my passions alla of sperimento recipes; I love milletoricette cook for e adoro my tradizione. is also photographing Oltre alla cucina food and friends. preparare I’mcene a professional per gli amici. graphic mi much dedico more. conIn passione Open Kitchen alla I’m and Grafica a blogger per professione for passion. e blogger In fotografia responsible food for ethe non photography. solo. In per passione, Kitchen I’m in OpenKitchen responsible curo Open Kitchen realizzo le fotografie Open for la grafica the graphic e l’impaginazione. and layout of the d’archivio. magazine.

Graphic grafica eand impaginazione Layout

ISono was born nata and e cresciuta raised in inBrianza, Brianza, where dove abito I stillancora, live. I grew sono up cresciuta with acon mother una mamma who made cheme milove ha fatto the amare goodleregional buone ricette recipes, regionali, and today e oggiI like mi piace to experiment sperimentare in the kitchen, in cucina, I can nonnot posso call definirmi myself a good una brava cook but cuoca I manage. ma me la I am cavo. aFaccio graphic la Grafica and freelance freelance blogger e la and blogger I liveewith vivomy conhusband mio marito and my 5eyears mio figlio old son. di 5 Ianni. love Amo creativity la and creatività photography. e la fotografia In OpeneKitchen in Open IKitchen take care miofoccupo the graphic della parte and layout grafica. of the magazine.

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Contributors

116 OpenKitchen - n. 5 Giugno 2012


L UCA P IS T I N I NZI Chef executive at 925 Restaurant in Rome, says of himself, “unlike all the children who were born under a cabbage, I was born into a pressure cooker.” His vocation for cooking begins when he was 5 years old and playing used to make pasta with his grandma. His grandfather, the chef of the Hotel Palatino, traces the path so inevitable for him. His mother of art is Agatha Parisiella from the restaurant “Agata & Romeo” on the Esquiline in Rome. He grew up among the Michelin stars, He refined the latest techniques in tradition of excellence. He will be the chef in the “Roof Garden”of the Hotel Forum, then chef in the restaurant “LePapere” again in Rome, and the summers spent in Sardinia at the restaurant “The Columbella” in Puntaldia. He is a chef in the tv program “La prova del cuoco”.

A N TO N E LLA C E N NA M O bastaunsoffiodivento.blogspot.it 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!

ANTONELLA M A RCO NI

CINZ IA DONADINI

saporiinconcerto.blogspot.it

essenzaincucina.blogspot.it

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.

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.

ANNA F RANCA LUCAR EL L I

PATR IZIA DE ANGEL IS

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.

idolcinellamente.blogspot.com 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.

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L AU R A C UCCATO FAB IO CUR INO

DONATELLA BOCHICCHIO

www.saltonelcrudo.it

ilcuripasticcione.wordpress.com

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.

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.

fiordirosmarino.blogspot.com

F E D E R I CA C H R I S T I NE MARZOLI

OLGA BOTTA

ASSUNTA PECO RELLI

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.

118 OpenKitchen - n. 7 October 2012

uncuoredifarinasenzaglutine. blogspot.com

I was born in the Lucania region, I grew up in Piedmont region, I lived in Liguria and now I live and work in Trieste. I love cooking and taking photographs; my blog is the result of these two passions.

lacuocadentro.blogspot.it

A lawyer paid to the kitchen or From Cilento region, I’m a wife and maybe the other way around. Two mother.....passionate of everything different worlds that characterise has to do with cooking. my essence. The celiac disease is part of my life, and my blog is dedicated to it...to cancel any differences.


CA RO L I NA N OV E L L O

M A RCEL L O ARENA

SO NIA MANCUSO

www.quartosensocafe.blogspot.it

cannellaemela.blogspot.it

lacassataceliaca.blogspot.it

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.

I’m Marcello, twenty years old and I do not like to talk much about me. I am a qualified dancer from the Ballet School of Teatro Carcano in Milan. I attended the Bolshoi Academy in Moscow and I dream the theatres around the world. My blog is called “Mela e cannella” (Apple and Cinnamon). Cooking is for me a combination of moments of life, a warm and familiar place in which I can express myself with images and colours.

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.

MON I QU E DAN NA

B ARBAR A MUS CIONICO

SILVIA CENS I

mielericotta.blogspot.com

www.letortediapplepie.it

“The cold Anolina” aka Silvia Censi: 25 years old, an endless series of ongoing projects, a diploma in photography, a passion for cooking and food styling ... Combine the whole thing and get a dream (which in part I becoming reality) to become food photographer and food blogger!

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.

lagelidaanolina.blogspot.it

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MART I NA CI G O L L A

C OR INNA CAC CIANIGA

SITI DEL IMA

meandfood-mc.blogspot.it

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 the world.

Martina. 18 years hold, from the Trentino region, and proud to be from there. A “young” blog like me, lots of dreams and a big smile on my face. My SLR is always with me, the vintage markets, my mountains. I call myself a foodie because the food (and what it goes around it) it’s my life, what makes me feel good, that makes me feel myself.

Y E L E NA ST RO K I N

GI OVANNA H OA NG

www.melangery.com 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. 120 OpenKitchen - n. 7 October 2012

creazionifusionorconfusion. blogspot.it 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.

www.sitidelima.com


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

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