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3 october_november2013


Editorial Staff Federica Di Marcello Fausta Lavagna Francesca Vaccari

www.notedicioccolato.blogspot.it www.caffecolcioccolato.blogspot.it www.glutenfreeexperience.blogspot.it

Photographers Giovanni Ettore Borzone Milena Milani Eleonora Vasco Marco Vissani Gianluca Zaio

www.flickr.com/photos/geb66/ www.flickr.com/photos/milena_22/ www.eleonoravasco.com www.flickr.com/photos/ariablu/ www.flickr.com/photos/gianlucazeta/

Staff Laura Adani Alessandra Biagini Marina Della Pasqua Barbara Gateau Sara Ghedina Patrizia Malomo Benedetta Marchi Milena Milani Marina Paris Valentina Petirro Roberta Pisani Kankana Saxena Fabiana Segundo Valentina Serenthà Vatinee Suvimol Ilaria Ventura Graphic design and communication Valeria Fusco_archiviva.com www.ultimotocco.com Law consultancy Avv. Vatinee Suvimol Cover photo by Alessandra Biagini

Random, coincidence, invisible line, could this be that current that has connected the main features of this autumn issue of Threef ? We do not know. All we know is that all the pictures that our blogger friends granted us were so impressive and inspiring, evocating such Seventeenth centurys paintings, that we could not do anything else than try to continue their work, pursuing that imaginary challenge. The result of all this is an emotional wave represented by this new issue of Threef, an edition designed and figured like a set of paintings, filled with warm tones and autumn atmosphere. Call it a commitment, or just a game, our desire or “need” was just o bind together all these impressive and stunning pictures in order to introduce you softly into this upcoming new season. But in our own way, with our soft and delicate footsteps.

Editorial staff

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number THREE october - november2013


CONTENTS

04

25 31 37

Apple Pie

by Barbara Gateau

Roasted turkey leg with grapes

by Fabiana Segundo

Sacher cake with berries by Fabiana Segundo

Salt cod and olive zeppoles by Ilaria Ventura

Meringue mini tartes with plum jam and blueberry by Patrizia Malomo

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Tofu-cake with malt and nuts

73

Maltagliati and beans soup

by Benedetta Marchi

Achari Gobi - Cauliflower in Pickled Sauce by Kankana Saxena

Glazed tofu with sesame seeds by Benedetta Marchi

Matcha tea Mousse by Vatinee Suvimol

Meetings: Marina Della Pasqua

www.latartmaison.blogspot.it

75 81 87 93 99 105 110 117 123 129 135

Chocolate and pears cake by Marina Della Pasqua

Caramelized onions strudel by Valentina Serenthà

King prawns in hot/spicy sauce by Valentina Petirro

Pear and cranberry salad by Federica Di Marcello

Roasted peppers and potatoes by Alessandra Biagini

Chickpea velouté with mushrooms, leek and by Laura Adani

Plums and rhubarb tart by Alessandra Biagini

Murgh Korma (Chicken in Nutty Sauce) by Kankana Saxena

Black beans soup by Sara Ghedina

Blackberry and olive oil cake by Roberta Pisani

Buckwheat gnocchi with taleggio cheese and grapes by Marina Paris

by Marina Della Pasqua

Recipes’s downloding is available on www.threef-magazine.com

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Apple pie recipe _ Barbara Gateau www.barbaragateau.com photo _ 1 Gianluca Zaio 2,3,4,5,6,7,8,9 Barbara Gateau

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( for a mold 22cm)

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Apple Pie by Barbara Gateau Preheat oven to 180째C. Peel the apples, cut into small pieces and set aside. In a bowl, mix the eggs, sugar, milk and melted butter. Sift flour with baking powder and add it to the egg mix, mixing well. Finally, add chopped apples, mix well and transfer the batter into a buttered and floured mold. Bake at 180째C for 30-35 minutes and test with toothpick.

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230 gr flour 130 gr sugar 125 gr butter 120 ml milk 3 eggs 2 apples 1 tsp baking powder 11


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Roasted turkey leg with grapes grap recipe _ Fabiana Segundo www.fabsfoodblogspot.com photo _ 10 Marco Vissani 11,13 Fabiana Segundo 12 Milena Milani

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(for 4 serves)

1 whole turkey leg 1 large grape bunch 5 black pepper grains 5 white pepper grains 5 green pepper grains 5 pink pepper grains, plus some more for presentation 3 fresh rosemary sprigs 1 tbsp fresh thyme leaves 1 tbsp fresh rosemary needles extra virgin olive oil q.b.

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Roasted turkey leg with grape by Fabiana Segundo Wash the turkey leg under cold water and dry with kitchen paper. On a cutting board crush the peppercorns, add salt and aromatic herbs and chop everything finely with a knife or crescent. Spread the aromatic mix on the cutting board and roll over the turkey leg brushed with oil, covering the skin evenly. Put the turkey in a large pan with grill, arranging around the sprigs of rosemary. Bake at 200째C for 3 hours, turning the leg 2-3 times and wetting occasionally with the cooking juices. When almost cooked, add the grapes into the pan and cook for another 15 minutes. Remove from the oven, wrap the leg in an aluminum foil and let it rest for 10 minutes. Serve still warm, garnishing the leg with the grapes, the sprigs of rosemary and some pink pepper grains.

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2 tbsps salt flakes

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Sacher cake with berries recipe _ Fabiana Segundo www.fabsfoodblogspot.com

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photo _ 14,15,16,17 Fabiana Segundo

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(for 1 cake 15 cm) for the chocolate sponge cake

180 gr sugar 110 gr flour 70 gr butter 50 gr cocoa powder 6 eggs 1 pinch of salt for the filling and the topping

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Sacher cake with berries by Fabiana Segundo Prepare the chocolate sponge cake. Preheat the oven to 180ยบC. Grease three molds of 15 cm in diameter and cover the bottom with parchment paper. Melt the butter and let cool. Sift the flour with cocoa powder and a pinch of salt. Separate the yolks from the whites. Beat the whites with a pinch of salt until stiff, add the yolks one by one, without stopping to whisk. Add the flour mix to the egg, stirring gently with a spatula. Finally, stir in the melted butter. Split the dough in the three molds, leveling the surface with a spatula. Bake for 20 minutes or until the inside will be dry to the toothpick test. Let to cool at least 6 hours before using (best if prepared the day before) For the berry syrup, quickly wash 200 gr of berries, blend and sift the puree to remove the seeds. Pour the puree into a saucepan, add the liqueur, two tablespoons of sugar and bring to a boil. Lower the heat and let thicken for 10 minutes, until the syrup will thick enough. Let cool completely and keep refrigerated until ready to use. Whip the cream with the other two tablespoons of sugar. Place a sponge cake on a serving dish, cover with a third of the remaining berries and a thick layer of cream. Repeat with a second sponge, other berries and cream. Place the third sponge on the top, and this time spread thick layer of cream, then add berries and finish pouring the syrup. Keep the cake in the fridge until ready to serve.

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500 gr gr berries 500 gr fresh cream 4 tbsps sugar 2 tbsps kirsch or rum

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Salt cod and olive zeppoles

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(for 4 serves)

400 gr soaked salt cod 250 gr flour 200 ml sparkling water 25 gr fresh yeast 20 pitted black olives 1 bunch of fresh basil 1 salt and pepper q.b.

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Salt cod and olive zeppoles by Ilaria Ventura Prepare the pre-soaked cod, leaving it further soak in running cold water for an hour. Then place the cod in a pot with cold water, bring to boil and cook for 3 minutes, turn off the heat and let it cool in the cooking water. This short cooking help cleaning the fish. When cool, peel the cod, remove the bones and chop the pulp (the final net weight will be about 250 gr). Prepare the dough for savory zeppoles. Dissolve the yeast in the water and add the flour to form a batter. Add the fish to the batter, along with olives, cut into chunks, and chopped basil. Add salt and pepper to taste. Put the batter to rise one hour at room temperature, covered with plastic wrap. In a pan with high sides, bring the oil to boil for deep frying. Throw the dough by spoonfuls into the pan, little by little, using another spoon. When every zeppole is fried, drain and place it in a bowl with a paper towel, keeping it warm. Proceed in the same way until all the dough is finished. Serve the zeppoles hot, with salt to taste. “Salt cod” is the name of cod preserved in salt, while stockfish is preserved by drying. The soaked salt cod, often referred to as “spider”, reappears in autumn in specialized grocery stores, which grant water changes and daily washings to rehydrate and desalinate the pulp.  

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liter frying oil

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recipe _ Ilaria Ventura www.lattefiele.blogspot.it photo _ 18 Gian Ettore Borzone 19,21 Ilaria Ventura 20, 22 Fausta Lavagna

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Meringue mini tartes with plum jam and blueberry

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(for the pastry)

200 125 80 50 1 1 1

gr flour 00 gr butter gr sugar gr almond flour yolk pinch of salt a tsp pure vanilla extract (for the Italian meringue)

200 gr sugar (like Zefiro) 3 egg whites (about 100 gr) 100 ml water for the syrup of Italian meringue (for the finishing) gr plum jam gr fresh blueberries

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Meringue mini tartes with plum jam and blueberry by Patrizia Malomo

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Prepare the pastry: mix the two flours with sugar and a pinch of salt in the planetary (or make the fountain on a pastry board). Add the cold butter cut into small cubes and “crumble” with the flour, using a k-beater or your finger tips (pinch butter and flour quickly). When the mixture is crumbly, add the vanilla extract, the yolk and work quickly to get a ball. Knead the dough as little as possible, wrap it in plastic wrap and put in the fridge for an hour at least. Roll out the pastry to a thickness of 3 mm and cut into circles that can line mini tarte molds (10-12cm diameter) buttered and floured. Prick the bottom of the tartes with the tines of a fork and bake, filling the molds with dried beans, at 180°C for 15 minutes. Remove the pastry shells from the oven and let them cool. Melt the plum jam in a saucepan with 2 tablespoons of water and distribute about a spoon on the bottom of each tarte. Cover with fresh blueberries and put in the oven for another 15 minutes or until the pastry is golden brown. Remove from the oven and let cool thoroughly. Prepare the Italian meringue. Bring to a boil sugar and water and at the same time beat the egg whites in the planetary until stiff for 2/3. When the sugar syrup reaches 121°C, pour half of the syrup over the egg whites in one go, maximizing the power of the whips. After a few moments, lower the speed and add slowly the rest of the syrup, continuing to whisk the mass until it cools. The mixture should be shiny, puffy and very compact. Remove the cold tarts from the molds and decorate with small meringue wisps, using a pastry bag with a star nozzle. Brown the meringue only on the tips with a blowpipe. Serve immediately.

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recipe _ Patrizia Malomo www.andantecongusto.blogspot.it photo _ 23 Gianluca Zaio 24,25,27,28 Patrizia Malomo 26 Eleonora Vasco 2 29 Fausta Lavagna

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Tofu-cake with malt and nuts recipe _ Benedetta Marchi www.fashionflavorscooking.blogspot.it

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photo _ 30,31 Benedetta Marchi

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(for a mold 18-20cm)

270 gr natural tofu 180 gr home made cookie 90 gr rice syrup 80 gr chopped almonds 70 gr apple juice 70 gr soya yogurt 50 gr rice drink 1 tsp agar agar

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Tofu-cake with malt and nuts by Benedetta Marchi Roughly cut the tofu into cubes, boil for 10 minutes, drain and allow to cool. Meanwhile, with a meat mallet, crush the cookies and pour them into a large bowl. Add apple juice, chopped almonds, rice syrup and stir until the mixture is workable. Cover bottom of a springform pan with parchment paper and press the cookies-almonds mix with your hands to form an even layer. Freeze for 10 minutes then put in the fridge. When the tofu is cold, whip together the yogurt and rice drink until the mixture is smooth and fluffy. Add the agar agar, previously dissolved in a little water or rice drink, mix thoroughly and simmer for 1-2 minutes. Remove from heat and let the mixture cool, then pour onto the cookie layer prepared in advance and let harden in the fridge for a few hours (or in the freezer for 15-20 minutes). Sprinkle with malt and nuts and let rest in the fridge at least two hours before serving.

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malt (or honey) and mixed nuts for decoration

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Achari Gobi Cauliflower in Pickled Sauce recipe _ Kankana Saxena www.playfulcooking.com/ photo _ 32 Gianluca Zaio 33,34 Kankana Saxena 35,36 Fausta Lavagna

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(for 4 serves) bite size florets of 1/2 cauliflower

1 medium onion, thinly sliced ½ cup tomato puree ½ cup cilantro leaves, finely chopped 2 tbsps plain yogurt 1 tbsp sugar 1

inch cinnamon stick

½ inch ginger, grated 1 tbsp chili powder ½ tsp mustard seeds ½ tsp nigella seeds oil

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Achari Gobi - Cauliflower in Pickled Sauce by Kankana Saxena

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per la salsa

3 dry red chilis 2 tbsps lemon juice 1 tsp cumin seeds ½ tsp fenugreek ½ tsp nigella ½ tsp mustard seeds

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salt

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Prepare the final dish. In a pan, heat 2 tablespoons oil and sautÊ cauliflower florets with some salt, until they’re half cooked. It should take about 5 to 7 minutes. Once done, set aside to be used later. In the same pan, add 1 more tablespoon of oil. Heat oil and then add cinnamon stick, nigella seeds and mustard seeds. Let it sizzle for a couple of seconds to release the aroma. Next, add garlic, ginger and sliced onions. Season with salt and give it a toss. Continue cooking until the onion gets softened. Add the pickle spice that was kept aside and give it a mix. Let it cook in medium heat until the spices are cooked through. Once done you should see oil separating from the sides. Keep tossing every now and then to avoid it from getting burnt at the bottom. This should take about 10 minutes. Now add the tomato puree, season with salt and sugar. Continue cooking for another 7 minutes or until the spices is cooked through and tomato puree is coated nicely with rest of the ingredients. Finally add the partially fried cauliflower that was kept aside, give a toss.

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Prepare the pickle sauce Dry roast the spices and then, grind it to dust Pour spice dust in a bowl and add lemon juice to it. Give a mix and keep it aside to be used later.

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Glazed Glazed tofu tofu with with sesame sesame seeds seeds

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(for 4 serves)

350 gr soft natural tofu 40 gr barley malt 30 gr sesame seeds 1 piece of fresh ginger soy sauce sesame or sunflower seeds oil

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Glazed tofu with sesame seeds byBenedetta Marchi

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grilled or steamed vegetables

Cut the tofu into four equal rectangles, put in a lightly greased skillet and sauté for 2-3 minutes on both sides. Deglaze with soy sauce to taste and cook for a few minutes. Meanwhile, heat the oil with grated ginger, then filter and set aside. Remove the tofu from heat and, while still hot, brush it with barley malt and sprinkle with sesame seeds. Let it become lukewarm, then cut into slices 1 cm thick. Serve the tofu onto a “basket” of grilled or steamed vegetables, depending on season and your taste, drizzled with the sidelined ginger oil.

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recipe _ Benedetta Marchi www.fashionflavorscooking.blogspot.it photo _ 37,38,39,40,41 Benedetta Marchi

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Matcha tea Mousse

recipe _ Vatinee Suvimol _�a Thai Pianist� blog www.vatineesuvimol.blogspot.it

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photo _ 42 Eleonora Vasco 43 Vatinee Suvimol 44 Federica Di Marcello 45 Milena Milani

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(for 4 small serves)

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Matcha tea Mousse by Vatinee Suvimol Whip the sifted ricotta cheese and add gently sifted icing sugar together with sifted matcha tea. Whip until creamy. Stir in the whipped fresh cream and mix well. To taste, place 2 amaretti on the bottom of each cup, cover with the cream and let stand in the fridge for 4 hours at least. Before serving, garnish the mousse with sifted matcha tea.

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125 gr fresh ricotta cheese, sifted 60 ml fresh heavy cream 3 tbsps powdered sugar 1 tbsp matcha tea 8 amaretti cookies (optional)

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MEETINGS

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Marina Della Pasqua www.latartemaison.blogspot.it

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Foodblogger for love and for necessity. 36, married, with two different jobs that somehow spin around history, tradition and food. In short, I cannot complain, for sure I am not bored and am always on the go. Two and a half years ago, a blog joined this ride of mine: La Tarte Maison is a virtual home with a French and cosy name and an atmosphere that makes you want to sit and chill out around a table. I wanted to collect all my recipes and play with some creativity and I managed to do this through the blog. Ever changing and never constant, I am always looking for new challenges and have found stability by focusing on my cooking passion into this virtual space. The kitchen has always been the cosiest place for me. Indeed, this blog of mine had the purpose to collect home-made recipes, which were like pinned here and there and, with time, were mixed together with experiments. Little by little, things started to take shape, the recipes were definitively drafted down and pictures shot with care. But I still continue to put that same attention on searching for features and details, a typical ingredient or a specific concern on the preparation. France is the other great passion of mine. I have been visiting it for years, all over and I appreciate not only the French food but also the lifestyle, culture and beauty. I have seen regions as Perigord, Burgundy, amazing Provence, Roussillon and stunning Loire. My heart, however, is devoted to the French capital, where I always try to get back, as soon as I can. I would never get bored of it and it is amazing how each time, I can always discover new places to visit, restaurants and bakeries where to stop by in order to taste all the delights that the Ville Lumière offers. Of course, all these things have been featured on the blog. Eventually, I must confess that La Tarte Maison tells stories that look a lot like own myself: food, local products, trips, restaurants as well as the love for my country, everything is told in a simple and genuine manner, reflecting my very own way of being. La Tarte Maison is me.

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(for 4 people)

200 gr dried pinto beans 1 onion 1 carrot 1 celery stalk 1 sprig of fresh marjoram 2 whole pepper grains extra virgin olive q.b. salt and pepper q.b. for pasta

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Maltagliati and beans soup by Marina Della Pasqua Soak the beans overnight. The next day, cover the beans with a generous liter of water, add the carrot, onion and celery, marjoram, pepper grains and cook for about an hour (or until the beans become tender) . When half cooked, add salt and hot water if necessary. On a pastry board make the fountain with the flour, break the eggs in the center and begin to mix with a fork. When flour and eggs will begin to stick together, use your hands and knead for about ten minutes. Wrap the dough in plastic wrap and let it rest for half an hour. Roll out the dough into a quite thin layer. Let it dry for half an hour on a work surface, then roll it up without squeezing too much and cut in an irregular manner from the corners with a knife, creating lozenges. When the beans are cooked and begin to smash, remove the carrot, onion and celery. Blend some of the beans with an immersion blender to make the soup creamier. Add the pasta, cook for a few minutes and turn off the heat. Let the soup rest for ten minutes before serving, adding abundant extra virgin olive oil and freshly ground pepper.

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200 gr flour 00 2 eggs

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(for 6 serves)

4 small pears 300 gr water 150 gr sugar 1 tbsp lemon juice 1 tbsp vanilla extract for the cake

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Chocolate and pears cake by Marina Della Pasqua Wash and peel the pears leaving them whole. Cut the bottom of each pear so that it stand up. In a small saucepan make a syrup with water and sugar, add the lemon juice and vanilla extract and gently dip in the pears. Cook for 10 minutes or even less if the pears are ripe. Drain and set aside to cool. Coat the bottom of a 20 cm cake tin with baking paper. Preheat oven to 180째C. Separate the yolks from the whites. Beat the yolks with the sugar until foamy. Add the flour, cocoa and baking powder previously sifted together, and finally, add the olive oil and almond milk. Mix ingredients well and set aside. Whip the whites until stiff and add them to the mixture, stirring gently from bottom to top. Pour the batter into the pan and insert the four pears inside. Cover the pan with an aluminum foil and bake the cake, covered, for the first 20 minutes, remove the foil and continue baking for another 15 minutes. Remove from oven and let the cake cool before serving. Note: the baking paper sheet on the bottom of the mold helps to churn out the cake prevent the pears from moving or falling.

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140 gr spelt flour 60 gr cocoa powder 100 gr sugar 100 gr extra virgin olive oil 100 gr almond milk 2 medium eggs 8 gr baking powder

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recipe _ Marina Della Pasqua www.latartemaison.blogspot.it

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photo _ 46,47,48,49,50,51,52,53 Marina Della Pasqua

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Caramelized onions strudel

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(for two 2 strudel about 20 cm) for the dough

250

gr flour 00 about 60 gr water

20 1

gr extra virgin olive oil egg for the filling

1 kg onions 50 gr cane sugar half glass of water

8 tbsps balsamic vinegar 4 tbsps olive oil 1 pinch of salt for the sauce gr Taleggio cheese ml milk pinch of saffron

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Caramelized onions strudel by Valentina SerenthĂ

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Prepare the dough by mixing the flour with the egg, oil, salt and some warm water until the mixture is workable. Form a ball and let it rest for half an hour wrapped in plastic wrap. Clean and cut the onions into slices about 1 cm thick. Place the onions in a large frying pan with oil, water and salt. Cover and cook for about an hour, until they become soft and transparent. Remove the lid, let dry any residual water, then add sugar and balsamic vinegar and cook over high heat until the vinegar evaporates. When the sugar begins to caramelize and the mixture becomes like a jam, turn off the heat and let it cool. Roll out the dough into a thin rectangle of about 1 mm in thickness, spread on the onion compote, fold the edges of the short sides inward then roll from the long side forming the strudel. Bake in hot oven (static) at 180°C for 35-40 minutes until golden brown. For the cheese sauce, heat the milk with saffron, without boiling, remove from the heat and add the cheese cut into cubes. Stir until the cheese is completely melted. Let cool and pour the sauce on the strudel.

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recipe _ Valentina Serenthà

www.salequbi.blogspot.it photo _ 54 Marco Vissani 55,56,57,58 Valentina Serenthà

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King prawns in hot/spicy sauce recipe _ Valentina Petirro www.ritroviamociincucina.blogspot.it

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photo _ 59 Gianluca Zaio 60 Valentina Petirro 61,62 Eleonora Vasco

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(for 4 serves)

500 gr king prawns 3 tbsps chopped tomatoes 1 large garlic clove ½ tsp sweet paprika parsley

1 tbsp butter olio d’oliva pepper

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King prawns in hot/spicy sauce by Valentina Petirro Clean the prawns under cold water, without depriving them of the shell that gives flavor to the final sauce. In a pan, heat a drizzle of olive oil and a tablespoon of butter and, on low heat, brown the crushed garlic clove, without darken. Add the chopped tomatoes, a sprig of parsley, finely chopped, paprika, pepper and chilli and cook for 5 minutes. Turn up the heat and stir-fry the prawns over high heat for a few minutes, only the time required for the pulp cooks without losing softness. Serve hot along with lightly toasted bread.

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chili

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Pear and cranberry salad recipe _ Federica Di Marcello www.notedicioccolato.blogspot.it

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photo _ 63 Eleonora Vasco 64,65,66 Federica Di Marcello

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(for 4 serves) red chicory insalata pan di zucchero (or lettuce hearts) valerian

2 pears, ripe but firm dried cranberries q.b. salted pecans q.b.

2 tbsps chestnut honey balsamic vinegar extra virgin olive oil salt of Cervia

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Pear and cranberry salad by Federica Di Marcello Wash well and drain the salads, chop salads leaving valerian tufts (whole). Wash and dry the pear, cut in four, deprive of the core and again divide each quarter into 3 slices. Mix the honey with 2-3 tablespoons of olive oil and 1 tablespoon of balsamic vinegar, emulsify with a fork, brush the pear slices with the emulsion and cook on a grill (or pan) very hot about a minute on each side, until they are caramelized. Prepare a vinaigrette with olive oil, a little balsamic vinegar, a pinch of salt ground in a mortar and a freshly ground pepper. Distribute the salad in individual plates, add the chopped pecans, cranberries, caramelized pear slices and serve with the prepared sauce just before serving.

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Sichuan pepper

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Roasted peppers and potatoes

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(for 4 people)

1/2 kg small potatoes 2 red peppers parsley marjoram marjoram black pepper extra virgin olive oil

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Roasted peppers and potato by

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coarse salt

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Alessandra Biagini

Wash the potatoes well, scraping the skin to remove the topsoil, and cut into wedges. Clean the peppers, remove the cap and empty from the seeds, then cut into large pieces more or less like the potato wedges. Pour the vegetables into a bowl, season with olive oil, salt and chopped herbs, then transfer to a baking pan lined with parchment paper and bake at 180-200째C for about one hour or until the potatoes are tender and cooked.

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recipe _ Alessandra Biagini

www.unazebrapois.blogspot.it photo _ 67,68,69,70,71 Alessandra Biagini

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Chickpea Chickpea velouté velouté with mushrooms, mushrooms, leek leek and and bacon bacon with recipe _ Laura Adani www.iocomesono-pippi.blogspot.it

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photo _ 72 Eleonora Vasco 73,74,75,76,77 Laura Adani

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(for 4 serves)

500 gr dried chickpeas 3 medium mushrooms 2 young leeks 2 slices of bacon 3 mm thickness 100 ml milk 50 gr grated Parmesan cheese 30 gr shelled hazelnuts catmint extra virgin olive oil

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Chickpea velouté with mushrooms, leek by Laura Adani Soak the chickpeas in cold water for 12 hours, drain and boil them in a large saucepan for about 40 minutes or until they are tender. Meanwhile, wash the leeks, remove the outer leaves and slice them finely. With a brush and a cloth remove the land from the mushrooms and cut into slices not too thin In a pan with a little olive oil stir-fry leek slices for 1-2 minutes, add the sliced​​ mushrooms, a few catmint leaves and cook for 3-4 minutes on low heat. Remove from heat and season with salt. Cut bacon into small cubes and set aside. Divide the nuts in half. When the chickpeas are cooked, drain, retaining a little of their cooking water, put in the bowl of a food processor, pour the milk, add a few catmint leaves, a little oil and blend for a couple of minutes, until creamy, fluid but rather dense. If the cream is too firm, add some milk or cooking water. Season with salt and add the grated Parmesan cheese, incorporating it well. Pour the cream onto dishes and garnish with mushrooms, leeks, diced bacon, hazelnuts, catnip leaves and a rich drizzle of oil.

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Plums and rhubarb tart

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( for the pastry )

150 gr butter 150 gr flour 00 100 gr 5 cereals flour 50 gr sugar 50 gr cane sugar 2 yolks 1 pinch of salt ( for the filling )

6-7 fresh plums 3-4 rhubarb coasts 4 tbsps cane sugar, heaped 1 tbsp cornstarch

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Plums and rhubarb tart by Alessandra Biagini

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juice of half a lemon

For the pastry, mix the butter, cold from the fridge, with the sugar using your fingertips, until it is completely absorbed. Let cool the mixture in the fridge (approx 10-15 minutes), then incorporate the yolks and return the dough in the fridge for another 10 minutes. Finally, add the flour and salt and mix well. Wrap the dough in plastic wrap and let it rest in the fridge for half an hour. Meanwhile prepare the filling. Thoroughly clean the rhubarb, washing and removing the toughest outer filaments, then cut into pieces about half a centimeter. Wash the plums and cut into wedges. Sprinkle rhubarb and plums with lemon juice, sugar and cornstarch and let stand for at least half an hour. Roll out the pastry to a thickness of at least about half a centimeter, sprinkle the bottom with a spoonful of sugar, then pour the filling into the shell along with the juices formed on the bottom of the bowl. Bake at 180째C until the edge is golden brown: it will take about 50 minutes.

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recipe _ Alessandra Biagini

www.unazebrapois.blogspot.it photo _ 78,79,80,81,82 Alessandra Biagini

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Murgh Korma (Chicken in Nutty Sauce) recipe _ Kankana Saxena www.playfulcooking.com

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photo _ 83 Milena Milani 84,85 Kankana Saxena

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(for 4 serves)

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Murgh Korma (Chicken in Nutty Sauce by Kankana Saxena

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3/4 cup plain, flavorless yogurt 1 tbsp cream (optional) 1 cup tomato puree, canned or homemade 1 tbsp fennel seeds 1/2 tbsp coriander seeds 1/2 cumin seeds 1 tsp chili powder 1 tsp freshly cracked black pepper 2 to 3 green cardamoms 2 tablespoons ghee/cooking oil salt to taste

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1 lb chicken, skinless and with bone or boneless 3 garlic cloves, grated 1 inch ginger, grated 1 tsp turmeric powder 2 medium size red onions 2 green chilies 1/4 cup roughly chopped cilantro, plus more for garnishing at the end 6 to 7 almonds, blanched and skin removed 6 to 7 cashews 1 tbsp white poppy seeds

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Marinate the chicken with salt, turmeric, garlic and ginger and let it rest for a minimum of five hours or overnight in the refrigerator. Using a food processor, puree the onion, fresh cilantro and green chilies. Add 2 tablespoons of yogurt to that and mix once again. Keep it aside to be used later. Next, blend the cashew, almond and poppy seeds to a fine paste and add 1 tablespoon of yogurt to that. Keep it aside to be used later. Dry roast the cumin seeds and coriander seeds. Grind it to a fine dust and keep it aside. In a wok on a deep pan, add 2 tablespoons of ghee and bring it to heat. Add fennel seeds, green cardamoms and let it release the flavor. This should take about 2 seconds. Add onion puree to the wok/pan, add a pinch of salt and cook at a medium heat for about 3 to 4 minutes. Add the marinated chicken and continue cooking for about 5 minutes until the chicken is partially cooked through. Then, add the cumin and coriander powder that was kept aside along with chili powder and freshly cracked pepper. Continue cooking for a couple more minutes. Pour the yogurt and nut blend to the wok and give it a mix. Continue cooking in medium heat until the oil starts to separate. If it gets too sticky, add a little bit of water. Cook for about 5 to 7 minutes. Gradually stir in the tomato puree and the rest of yogurt to the wok. Add some water, if the gravy gets too thick. Cook for a couple of minutes more and add cream, if you are using any. Check for salt and once the chicken is cooked through, switch off the heat. Garnish with some freshly chopped cilantro and serve with rice, naan (Indian flat bread) or your choice of bread.

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Black beans soup

recipe _ Sara Ghedina www.onegirlinthekitchen.com

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photo _ 86,89 Milena Milani 87,88 Sara Ghedina

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(for 4 serves)

250 gr black dried beans 1 large white onion 3 tomatoes 1 tomatoes 2-3 garlic cloves 1 carrot 1 lime 1 vegetable stock cube oregano, cayenne pepper, cumin seeds, coriander seeds, Jamaica pepper to taste fresh cilantro tomatoes and cucumber to serve oil salt

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Black beans soup by Sara Ghedina The night before, soak the beans for at least 8 hours. Chop the onion and the garlic cloves, let them dry for a few minutes in a little oil, then add the carrot and pepper diced. Stir and cook for a few minutes, add the drained and rinsed beans, spices (if seeds, first pulverize them), stock cube, salt and pepper. Cover with water, bring to a boil and cook over medium heat for about two hours. Half an hour before the end, add the lime juice and zest, peeled tomatoes (to facilitate the task, dip them 30 seconds in boiling water) cut into pieces. Season with salt and pepper. Blend the soup only for a few seconds, so that it is creamy but with visible pieces. Serve with diced tomato, fresh cucumber and chopped cilantro to taste.

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pepper

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Blackberry and olive oil cake recipe_ Roberta Pisani www.ilovecooking.org

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photo _ 90 Eleonora Vasco 91 Roberta Pisani 92 Federica Di Marcello 93 Fausta Lavagna

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(for a mold 30x11cm)

330 gr flour 00 140 gr sugar 130 gr olive oil 2 bags of baking powder 4 eggs blackberries q.b.

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Blackberry and olive oil cake by Roberta Pisani Beat the eggs with sugar briefly, add the oil and let it incorporate. Sift the flour and add it to the mixture little by little, mixing well after each addition. Add finally the baking powder and mix well. Pour half of the mixture into a buttered cake pan and cover with some of the blackberries. Pour the rest of dough and garnish with the remaining blackberries. Bake in preheated oven at 180째C for about 40 minutes and test with toothpick

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butter for the cake pan

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Buckwheat gnocchi with taleggio cheese and grapes recipe _ Marina Paris www.qc-ne.blogspot.it

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photo _ 94 Eleonora Vasco 95,96,97 Marina Paris 98 Fausta Lavagna

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(for 2 serves) for the gnocchi

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gr buckwheat flour ml water tsp salt for the sauce

140 gr taleggio cheese 1-2 tbsps water 1 bunch of white grapes

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Buckwheat gnocchi with taleggio cheese and grapes by Marina Paris Bring the water to boil with the salt, then turn off the heat and add the flour all at once. Stir until the flour absorbs all the water, then let it rest a few minutes. Take the dough and knead it on the pastry board a few minutes, until it is elastic and smooth. Proceed as for the potato gnocchi, taking a little dough and forming small rolls. Obtain small gnocchi quickly passing them on the back of a fork to give the classic rifled form. Dip the gnocchi in boiling salted water then drain just they rise to the surface. Meanwhile melt the taleggio cheese cut into small pieces over low heat with a little water, stirring. Dress the gnocchi with taleggio cheese sauce, a little butter and grapes, previously washed, cut in half and / or whole.

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a little butter

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