Page 1


1 june 2013

number ONE june 2013 Editorial staff Federica Di Marcello Fausta Lavagna Francesca Vaccari


Photographers Roberto Adamo Davide Andracco Giovanni Ettore Borzone Eleonora Vasco Marco Vissani Gianluca Zaio

Staff Alessandra Biagini Silvia Censi Marina Della Pasqua Maria Elena Ghelardi Patrizia Malomo Benedetta Marchi Agnese Negrini Marina Paris Valentina Petirro Pips Roberta Pisani Valentina Serenthà Vatinee Suvimol Ilaria Ventura Graphic design and communication Valeria Law consultancy Avv. Vatinee Suvimol Cover photo by Valentina Serenthà ©ThreeF. All rights reserved. The content is protected by copyright as a collective work. Each author also owned a copyright on individual texts and images created and is responsable for the content of the article by relevance. It’s forbidden the total or partial reproduction of the material contained in the magazine without prior permission of the editors. Any violation will be prosecuted according to the law.

Editorial staff

Errata corrige number 0 Wholemeal sandwich bread (pg 25): no yeast indication (12 gr fresh yeast); Buckwheat blinis and pea soup (pg 48): no indication of the ingredients for the pea soup (400 gr fresh peas, 80 gr creme fraiche, 2 tbsps cottage cheese, 20 gr of extra virgin olive oil, salt and pepper to taste); Shrimp tempura with tentsuyu sauce (pg 94): no indication of shrimps (20-25 shrimps)

We apologize for the inaccuracies.

Editorial staff


If we were to say what is the silent companion that controls our mood and emotions, surely it would be the color, an invisible thread that makes sense to our work. It is always with us and watches us discreet while we leaf through photos of every kind and place, we stop captured by delicious recipes and then, suddenly, it smiles in front of our choice, whether it’s an orange, purple or blue flame that hits like a bucket of paint against a white wall, or rather a dark tone, not at all disturbing, but so hot to wrap in a comforting and secure embrace. The tiles are made up and it’s a kind of puzzle that takes shape little by little, to give another wonderful trip. This is our Threef of June. Before letting images and colors speak, it’s very important for us to thank you for the enthusiasm with which you welcomed us: your comments and registration move and motivate us to give even more. Being able to excite you every time with our work will be the biggest challenge.




10 17 23 28 35

Vanilla and coconut milk muffins


Mango and avocado salad with raspberry dressing

47 53 59

Capers and bottarga spaghetti

64 67

Meetings: Silvia Censi

by Vatinee Suvimol

Oat salad

by Marina Della Pasqua

Pinolata of Siena

by Patrizia Malomo

Butter sandwich bread by Valentina Petirro

White chocolate and strawberry fl没te with long pepper by Agnese Negrini

by Marina Paris

di Alessandra Biagini

Shrimps with oyster sauce by Vatinee Suvimol

Peas, feta and nuts with rosemary by Pips

Carrot, fennel and apple smoothie by Silvia Censi

68 74 81 87 92 98 104

“Bramborovè placky” - Prague meatballs

110 116 125

Peach and rose jam

by Silvia Censi

Quasi Mediterranean guacamole by Ilaria Ventura

Chicken fajitas with Porto wine by Ilaria Ventura

Pepper, chili and vanilla jam Redcurrant cake by Roberta Pisani

Black beans and vegetables balls by Benedetta Marchi

Cherry tomatoes stuffed with tuna, cottage cheese and capers by Maria Elena Ghelardi by Alessandra Biagini

Greedy cups

by Benedetta Marchi

Swivels with strawberries and matcha tea white chocolate by Valentina Serenthà

you can download the recipes linking at


by Valentina Petirro




Vanilla and and coconut coconut Vanilla milk muffins muffins milk recipe_ Vatinee Suvimol _�a Thai Pianist� blog


photo _ 1 Fausta Lavagna 2,4 Marco Vissani 3 Vatinee Suvimol 5 Gian Ettore Borzone


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150 gr all-purpose flour 150 gr sugar 120 ml coconut milk (unsweetened) 90 ml sunflower seed oil 50 gr grated coconut (unsweetened) 1 egg 1 tsp vanilla extract 1 tsp baking powder 1 pinch of salt


Vanilla and coconut milk muffins by Vatinee Suvimol Preheat oven to 170째C. In a bowl, sift together flour, baking powder and salt. In another bowl, combine oil and coconut milk and mix well. Begin to whisk the egg with sugar and vanilla extract. Pour the contents of the two bowls in the mass of egg and sugar, alternating liquids and powders and mixing constantly until mixture is smooth. Add grated coconut (keep aside a small amount) and mix well. Fill muffin cups about 2/3 and bake for about 15-20 minutes at 170째C, checking the cooking inside with a toothpick. Garnish with powdered sugar (or alternatively with the coconut kept aside).


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Oat salad recipe_ Marina Della Pasqua


photo_ 6 Gian Ettore Borzone 7 Marina Della Pasqua 8,9 Marco Vissani


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(for 2 serves)

100 10 1 ½ 2

gr hulled oat pitted green olives boiled egg (optional) bunch of fresh arugula tbsps sliced almonds fresh radish q.b. extra virgin olive oil to taste

Oat salad by Marina Della Pasqua Soak the oat grains for 3 hours, then cook the oats in lightly salted water for 40 minutes or for 10 minutes from the whistle of the valve with a pressure cooker. In a frying pan toast the sliced almonds for a few minutes and set aside. Wash the arugula and radicchio and cut into pieces; cut the olives into rounds. Bringing together in a bowl the oats, arugula, radicchio, olives and sliced almonds. If you like, add the boiled egg cut into slices. Season with salt and olive oil and serve.


salt to taste




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20 ThreeF


Pinolata of Siena


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(for a pinolata of 23 cm or a 18 cm one pluse 3-4 pinolatine in muffin molds )

180 180 150 3 ½ 1

gr biological flour 00 gr butter, softened gr caster sugar eggs code 0 bag of baking powder few shelled pine nuts (for the cream - you can use also your favorite recipe)

500 150 40 4 2

ml whole milk gr caster sugar gr cornstarch egg yolks code 0 tbsps raisins previously soaked in Vin Santo

Pinolata of Siena by Patrizia Malomo Prepare the cream immediately because it must be very cold when you add it to the dough. Heat the milk with the lemon zest until it tingle and leave to infuse for at least half an hour. Mix cornstarch and sugar in a bowl. Add the yolks and beat with a whisk by hand or with an electric mixer to obtain a homogeneous and lightweight mixture. Thin the mixture with a little warm milk and continue to beat with a whisk until softened. Put the milk on the heat and pour in the mixture of egg and sugar. Stir with a whip or wooden spoon to avoid forming sediments. Bring to a boil for 2-3 minutes maximum. The cream will thicken. At this point remove the cream from the heat, add the raisins well drained, pour the cream into a steel bowl, maybe very cold, and cover in contact with a sheet of transparent film. Allow to cool completely. You can prepare it the day before. Preheat the oven to 180°C. Cream the butter with the sugar until the mixture is puffy and fluffy. Begin adding the eggs at room temperature, do not add the second if the first is not perfectly incorporated. When the eggs are well mixed in the dough, add the flour sifted with baking powder and mix well. Butter and flour a mold of 23 cm diameter. Separate the mixture into two equal parts. Level the first part into the mold. Pour the cream (if you prefer the small cake, preserve a little cream and dough, onethird of both, for mini pinolate). Place the second half of dough into a pastry bag and distribute it on the cream gently. Spread the pine nuts on the surface and bake for 40-50 minutes (adjust according to your oven). Allow to cool, then gently remove the pinolata from the mold and serve it with a glass of Vin Santo.


lemon zest




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recipe _ Patrizia Malomo photo _ 10 Davide Andracco 11,13 Patrizia Malomo 12,14 Fausta Lavagna

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Butter sandwich bread


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(for 6 loafs)


300 185 85 1 7 3


gr bread flour gr water gr butter tbsp fluid honey gr salt gr dry yeast

Butter sandwich bread by Valentina Petirro In the kneading machine put lukewarm water, honey and yeast, then start up at low speed and add the flour. Increase speed and, when the dough will aggregate becoming homogeneous, add butter at room temperature, little by little, waiting for each addition has been absorbed before proceeding with the next. Once the butter is finished, add salt, increase speed and let work for 10 min. You will get a soft dough. Transfer the dough on lightly floured work surface and knead briefly with your hands, form a loaf and put in a large bowl to rise until doubled in volume. Cover the bowl tightly with plastic wrap to foster the formation of a moist environment. Transfer the dough again on floured work surface, divide it in 6 parts to about 100 grams each and form six small rolls, choosing you like if let them round or stretch. Arrange the rolls to rise on an aluminum plate covered with parchment paper, brushing lightly with olive oil. When the rolls will be increased in volume considerably (about 1 hour), bake at 180째C for 30 minutes. When cooked, turn on the grill for a few minutes if you want a more browned crust.

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recipe _ Valentina Petirro photo _ 15,19 Gianluca Zaio 16,18 Valentina Petirro 17 Federica Di Marcello

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White chocolate and strawberry fl没te with long pepper


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(for 4 serves)

150 350 25 1

gr high quality white chocolate ml milk gr cornstarch long pepper berry

White chocolate and strawberry fl没te with long pepper by Agnese Negrini Heat milk with chopped pepper berry, bringing it to touch the boil. Infuse the spice for 10-30 minutes. Meanwhile, peel and slice strawberries. Strain the flavored milk, add chopped chocolate and cornstarch, dissolved in a little cold milk, put back on the heat and cook until the cream thickens, like a pudding. Split half of the strawberries on the bottom of the glasses, cover with white chocolate cream and let harden for at least a couple of hours. Before serving, add the remaining strawberries on the surface.


strawberries q.b.




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recipe _ Agnese Negrini photo _ 20 Gianluca Zaio 21,23 Agnese Negrini 22 Marco Vissani 24 Roberto Adamo

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Mango and avocado salad with raspberry dressing recipe _ Marina Paris


photo _ 25,26 Marina Paris 27 Marco Vissani


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(for 2 serves) mixed salad with small leaves (lettuce, songino, etc...)

1 1 1

ripe mango ripe avocado fresh onion (for the dressing)

1 1 1 3-4

basket of fresh raspberries tbsp raspberry vinegar tsp mild honey tbsps extra virgin olive oil

Mango and avocado salad with raspberry dressing by Marina Paris For the dressing, clean and dry raspberries. Put them in a mixer (set aside some for decoration), add the remaining ingredients and blend until mixture is smooth. Wash and dry the salad. Peel the mango and cut it into cubes. Cut the avocado and remove the pulp, then cut into slices. Peel the onion thinly and grab only the white part. Put everything in a bowl (or individual cups) and drizzle with the raspberries dressing.

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Capers and bottarga spaghetti recipe _ Alessandra Biagini


photo _ 28,29,32 Alessandra Biagini 30 Fausta Lavagna 31 Roberto Adamo


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(for 4 serves)


gr spaghetti salted capers (6-8 per person)

3-4 1

tsps grated bottarga garlic clove


chilli q.b. extra virgin olive oil


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Capers and bottarga spaghetti by Alessandra Biagini


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Quickly desalt capers under running water or rubbing them gently with your fingers, and open slightly in half. Heat up a pan with the olive oil, pepper and crushed garlic. When the clove is golden, remove it and add the capers. Stir-fry for half a minute, then add a teaspoon of bottarga and leave to cook for about a minute. Meanwhile cook the spaghetti in boiling salted water. Drain when al dente and sautee with flavored oil, adding the remaining bottarga. Serve hot.



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Shrimps with oyster sauce recipe_ Vatinee Suvimol _”a Thai Pianist” blog


photo_ 33,34,35 Vatinee Suvimol 36 Marco Vissani


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(for 2 serves)

350 gr peeled and deveined shrimps 3 tbsps oyster sauce 1 bsp peanut oil seeds 1 garlic clove 1 tbsp soy sauce 1 tbsp brown sugar ½ glass white wine pepper

Shrimps with oyster sauce by Vatinee Suvimol Marinate the shrimps for at least 15 minutes with 2 tablespoons oyster sauce. Sprinkle with pepper. In a wok / frying pan, heat the oil and garlic. Add the shrimps, a tablespoon of oyster sauce and stir well. Then add the soy sauce and brown sugar and continue to stir-fry over high heat but taking care not to overcook the shrimps. Add wine and let it evaporate. Remove from heat, season with pepper and sprinkle with sesame seeds. If desired, serve with jasmine or basmati rice, adding more sesame seeds.


sesame seeds

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Peas, feta and nuts with rosemary recipe _ Pips


photo _ 37 Marco Vissani 38 Pips 39,40 Gian Ettore Borzone


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shelled fresh peas coarsely chopped walnuts greek feta cheese extra virgin olive oil salt pepper chopped fresh rosemary

Peas, feta and nuts with rosemary by Pips In a pot of salted water, boil the peas until they are just tender, then drain and pass them under cold water. In a pan, heat a little extra virgin olive oil and let fry gently chopped shallot. Pour the peas, nuts and rosemary. Add salt and pepper to taste. Cook until the peas have taken a pretty color, then add the crumbled feta cheese, turn off the fire and gently mix all. Serve immediately.


chopped shallot

51 59 39



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Silvia Censi


author of


“Cookies dependent” with the dream of food photography, a head in the clouds and a suitcase always ready. Drawers full of spoons, chests full of ridiculous ideas fitted between abandoned ideas and photos ... a mix of creativity and disorder where getting lost-or hiding-is really easy. As if this hiding place is not enough, there is an alter-ego cartoon that appears and loves to get lost in the fog: Anolina! She’s my adventures companion, the undisputed protagonist of the blog and all the stories that turn around it. There’s my camera with which I can combine my passions and turn them into projects,

there is a large window that directs a perfect light on the set, a wooden closet always in the background and mountains of props ... that’s all I need to continue to experiment! And when the home is no longer enough, I go out looking for something new I can understand and interpret ... like a continuous journey towards new stimuli. In these pages I hope to convey to you my personal vision.



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Carrot, fennel and apple smoothie


100 ml carrot juice 100 gr fennel 2 green apples 1 lime 1 tsp maple syrup

67 65

by Silvia Censi

Cut the fennel into small pieces, blend together with the carrot juice and filter (all). Peel the apples, cut them into pieces and add them to the juice continuing to blend. Add the lime juice and maple syrup. Serve very cold, maybe with a little crushed ice.

500 gr boiled potatoes 180 gr flour 0 1 egg 20 gr butter, plus other for cooking salt

ThreeF ThreeF


68 66

“Bramborovè placky” Prague meatballs 65 67

by Silvia Censi

Mash the potatoes, mix them with the flour, egg and melted butter. Season with salt, add the chopped parsley and whisk until the mixture is smooth. Shape into balls, flatten and cook in a pan with butter. The cooking time depends on meatball size: do not make them too big or they will remain raw inside.


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recipe _ Silvia Censi photo _ 41,42,43,44,45,46,47 Silvia Censi

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A mexican dinner (my way)


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(for 4 serves)

200 200 60 2 2 4

gr zucchini gr sweet green peppers, like friggitelli gr red onion ripe piccadilly tomatoes drops of tabasco sauce basil leaves grated zest of half a lime

1 1

garlic clove without soul red chilli pepper (optional) extra virgin olive oil salt pepper


300 gr nachos for serving


Quasi Mediterranean guacamole by Ilaria Ventura Clean and prepare the vegetables: deprive tomatoes of water and seeds and cut them into brunoise; cut the onion into brunoise too, zucchini and peppers into chunks. In a pan fry the oil and half of the onion, add zucchini and peppers and cook for 12 minutes, adding salt and pepper. Once cooked, allow to cool, then coarsely chop with a mixer, adding a little tomato, basil, garlic, Tabasco sauce and lime peel. Transfer to a colander for five minutes, to lose any excessive juice and let cool. Pour the mixture in a bowl, add the tomatoes and onion left, slices of chilli pepper and a drizzle of olive oil. Stir with a spoon and adjust salt and pepper if necessary. Serve with nachos.



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recipe _ Ilaria Ventura photo _ 48 Gianluca Zaio 49 Ilaria Ventura 50,51 Federica Di Marcello 52 Fausta Lavagna

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Chicken fajitas with Porto wine recipe _ Ilaria Ventura


photo _ 53,54 Ilaria Ventura 55 Marco Vissani 56 Federica Di Marcello


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[img [img_55] _54]

(for 4 serves)

800 gr chicken breast slices 150 ml Porto red wine 4 peppers of different colors 40 ml extra virgin olive oil 1 small yellow onion 1 spoonful mixed spices for Mexican food (chili, cumin, paprika, oregano, black pepper, salt, garlic and dried onion)

2 garlic cloves 12 tortillas 200 ml sour cream salt

Chicken fajitas with Porto wine by Ilaria Ventura Cut chicken and peppers into strips. In a bowl with a flat bottom pour Porto wine with half of the spices, add chicken, cover and put it to marinate for a few hours in the fridge. Brown peppers in a pan with half the oil and the chopped onion, a teaspoon of spices and a crushed garlic clove for about 15 minutes, possibly using a lid if peppers dry out too much. Set aside. Remove chicken from the marinade, squeeze and fry it in the same pan used for the peppers with olive oil and garlic clove left. It will take about 20 min. If you need to blend, use Porto wine of marinade. Towards the end of cooking, add peppers and finish browning. Adjust salt and pepper to taste, depending on the combination of spices used. Serve with tortillas, warmed in microwave or on grid, and accompany with sour cream.

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pepper pepe

75 79 81



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Pepper, chili and vanilla jam


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450 50 250 1 1 12


gr peppers (approximately 2) gr chili gr sugar tsp pure vanilla extract pinch of salt gr pectine 2:1 (optional)

Pepper, chili and vanilla jam by Valentina Petirro Clean the peppers eliminating the seeds, then remove the thin outer film with a vegetable peeler, cut into thin strips and chop finely with a knife. Transfer the mixture in a thick-bottomed saucepan, add the deseeded and finely chopped chili, sugar, vanilla extract and salt. Cook, stirring frequently, until the pieces of pepper and chili become translucent, almost “candied”. Add 100 ml of water and cook over very low heat, partially covered, for about 40 minutes, then blend with an immersion blender, take a teaspoon of jam and make a drop on a saucer: it must remain “firm”. If the jam is not thick enough, let it cook a little longer. Version with pectine Add the pectine to the chopped peppers with the sugar and the other ingredients. Cook for about 3 minutes after boiling, then you can proceed to the “saucer test”. Whisk partially with an immersion blender, turn off the heat and immediately potted into sterilized jars. Tighten the cap, turn the jars upside down and let them cool completely. Note The jam without pectine crystallises more easily, once you open the jar, compared to the version with pectin. Therefore it’s recommended to use single-dose jars in order to consume the jam quickly and preserve the texture. [img _58]


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recipe _ Valentina Petirro photo _ 57 Marco Vissani 58,59,60,61 Valentina Petirro

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Redcurrant cake


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(for a 23 cm baking pan)

195 150 90 3/4 250 1

gr all-purpose flou gr sugar + 2 tbsps gr butter at room temperature glass of milk gr redcurrants egg


tsp baking powder

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1/2 tsp salt

92 66 88

Redcurrant cake by Roberta Pisani 65 67

Preheat oven to 175째C. Sift flour with baking powder and salt. In another bowl, cream butter with 150 gr sugar. Add egg and milk. Gradually add flour and mix until the mixture is homogeneous. Pour the batter into the greased baking pan. Arrange redcurrants over the dought covering all cake surface. Spread 2 tablespoons of sugar on the cake and bake at 175째C for 10-15 minutes. Lower the temperature to 150째C and cook for another 25-30 minutes or until a toothpick inserted in the center of the cake is dry.


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recipe _ Roberta Pisani photo _ 62 Roberto Adamo 63,65 Roberta Pisani 64,66 Fausta Lavagna

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Black beans and vegetables balls recipe _ Benedetta Marchi


photo _67 Gian Ettore Borzone 68 Benedetta Marchi 69,70 Marco Vissani


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(for 4 serves)

150 gr black beans 1 yellow pepper 1 red pepper 1 zucchini 2-3 tbsps rice flour ½ onion 1 bouquet garni (parsley, thyme, chives, mint) 1 tbsp extra virgin olive oil ½ tsp whole salt (a little for the beans and a little for vegetables)


water and lemon juice for soaking

Black beans and vegetables balls by Benedetta Marchi Soak the beans for 6-7 hours in water and lemon juice. Rinse the beans and cook for 30 minutes (or for the recommended time on the package) in lightly salted boiling water. Meanwhile, wash and clean the various vegetables and cut them into pieces of about 1 cm. Heat a pan brushed with olive oil, and put the finely chopped onion to fry over low heat. Add the prepared vegetables and cook. When beans and vegetables are cooked, put everything in the glass of a blender and blend. If the compound is too thick add a little cooking water of the beans, if it is too soft add a little rice flour. With the mixture of beans and vegetables form balls of 1.5 cm in diameter. Finely chop the herbs and put them in a dish or on a cutting board. Dip the balls in the chopped herbs in order to “wrap” them up. Cook the balls for 10 minutes in the oven at 180°C or for 5-6 minutes in a pan.



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Cherry tomatoes stuffed with tuna, cottage cheese and capers recipe _ Maria Elena Ghelardi


photo _ 71,72,73 Maria Elena Ghelardi




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ThreeF ThreeF

(for 4 serves)

104 66 88

16 100

cherry tomatoes

20 100 15

gr mayonnaise

gr drained canned tuna (in oil or natural according to preference) gr ricotta cheese gr drained capers

Cherry tomatoes stuffed with tuna, cottage cheese and capers by Maria Elena Ghelardi

65 67

Wash the tomatoes and cut cut to 3/4 of height without completely divide the two parts. Also cut a very thin layer on the bottom so that later the tomatoes can be easily straight without falling. Dig the tomatoes and remove seeds and pulp, being careful not to break them. Separately, in a mixer, combine the perfectly drained tuna, mayonnaise, ricotta cheese and capers. Blend everything until the mixture is smooth and firm. Transfer into a pastry bag with notched tip and fill the tomatoes. Serve after letting rest in the fridge for one hour at least. NOTE: pulp and seeds can be used for a sauce for pasta.


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106 ThreeF



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Peach and rose jam





1 white rose for each peach ripe peaches lemon juice cane sugar


Peach and rose jam byAlessandra Biagini


Weigh peaches and roses, cleaned from pistils and stem, cut them into small pieces and add sugar equal to half the weight. Drizzle with lemon juice to prevent peaches from blackening (about 1 tbsp / 2-3 peaches). Soak all in a bowl for an hour, then put on the fire in a large thick-bottom pot. Cook for about 45-60 minutes, stirring occasionally to prevent jam from sticking. Sterilize the jars by boiling them for 10 minutes in a pot with water. Drain and let them air dry. Fill jars with hot jam, seal securely and keep them upside down until they cool. For a better sterilization, wrap the filled jars with a cloth to avoid they break slamming each other and boil covered with water for about 10 minutes.





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recipe _ Alessandra Biagini photo _ 74,75,76,77 Alessandra Biagini 78 Federica Di Marcello

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Greedy cups recipe _ Benedetta Marchi


photo _ 79 Gian Ettore Borzone 80,81 Benedetta Marchi 82,83 Eleonora Vasco




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(for 4 serves)


cookies * (see the recipe below or use your favorite one) chocolate pudding ** (or chocolate cream if you prefer) budino al cioccolato ( o se preferite crema al cioccolato)

ThreeF ThreeF

5-6 berries of your choice for garnish

116 112 66 88

Greedy cups by Benedetta Marchi

65 67

Crumble the biscuits with a meat mallet or in a mixer and place them in a bowl. Put the pudding in a cup and mix it a little so that it is easy to recover with a spoon. Begin to compose the dessert. Tilt the glasses at 45 degrees; with a teaspoon put in the chopped cookies a little at a time. Press them lightly with the back of the spoon to flatten. Still holding the glass tilted, add the pudding over the cookie bed. When the pudding will have “locked� the chopped cookies, straighten the glass and decorate with berries. Let rest in refrigerator for at least an hour or two before serving.


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Ingredients for the cookies

Ingredienti per il budino al cioccolato (for 4 serves)


gr oat flour

100 100 100 100 60 1

gr starch gr finely chopped almonds gr soy milk gr brown sugar gr sunflower seed oil

500 70 2 2 2 4

ml kamut drink (or milk) gr dark chocolat 75% tbsps sugar (or 1 tsp stevia) tbsps flour 00 eggs sheets of gelatin (4 gr)

Mix together the dry ingredients (flour, starch, baking powder, almonds, sugar), then add the oil and soy milk slowly, in order to adjust the quantity. The mixture will be quite sticky. Form a ball with the help of flour, wrap in plastic wrap and put it in the fridge to rest for about an hour. Take the dough, roll it out between two sheets of baking paper and cut out many disks with a glass or a cutter. Transfer the cookies on a baking sheet covered with parchment paper and bake at 180°C for 15-20 minutes, until the surface will be golden. Allow to cool and serve.

Soack the gelatine in cold water. In a thick-bottomed saucepan mix the flour and half a glass of kamut drink (taken from total) with a whisk to avoid lumps. Prepare all the other ingredients in order to have them at hand and and avoid leaving the pudding with the risk it sticks or forms lumps. Put the saucepan over low heat and let thicken, stirring constantly. Add the remaining kamut drink (such as to make the béchamel sauce) little by little until exhaustion. Stir again for a minute then add the sugar (or stevia) and the chocolate and let melt, stirring constantly. Add the soaked gelatine, stir until completely dissolved and remove from heat. Now add the eggs, stirring constantly so that they can blend well. Pour into molds for pudding slightly wet in case you want to serve them as “flans” or in small bowls or yogurt jars to make them more informal and suitable for a tasty snack. Let it rest in the fridge for at least 2 hours, better if prepared the day before. Keep it in the fridge for a couple of days, not more.


tsp cream of tartar (potassium tartrate) or baking powder




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122 ThreeF

Swivels with strawberries and matcha tea white chocolate recipe _ Valentina SerenthĂ


photo _ 84,85,86,87,88,89 Valentina SerenthĂ 90 Eleonora Vasco


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(for about 10 pieces)

Swivels with strawberries and matcha tea white chocolate by Valentina Serenthà Start preparing the cream.Blend the strawberries with sugar. Boil agar agar for 5 minutes with a couple of tablespoons of water, remove from heat and slowly add the strawberry puree. Add the ricotta cheese and mix well. Cool the cream in the fridge for at least an hour. For the cookie dough, separate the yolks from the whites. Beat the egg whites until stiff (whip the egg white) and set aside. Whisk the egg yolks with the sugar until foamy. Add the sifted flour, a pinch of salt and gently incorporate the egg whites. Pour the mixture into a pan of about 30x40 cm lined with baking paper. Bake in preheated oven at 180°C for about 15 minutes. Remove from the oven when the surface of the cake is lightly browned and when, pressing on with a finger, the imprint will disappear. Wet a kitchen towel, lean over the sponge cake with his baking paper, cover with another sheet of parchment paper and roll on itself to the long side. Let rest a few seconds, then relax and roll up the sponge again. Carefully remove the parchment paper from the bottom, roll again and allow to cool. When cold, stretch the sponge, stuff it with ricotta and strawberries cream, roll again and close tight with plastic wrap; let stand in refrigerator for at least an hour. Melt the chopped white chocolate in a double boiler. Remove from heat and add the powdered matcha tea. Take the roll and cut into slices about 3.5 cm thick. Dip the base of each piece in the white chocolate. Drain off the excess and lay the cakes upside down on a plate. Allow to cool in the fridge for about ten minutes, until the chocolate gets stiffed. Turn out the swivels and decorate the surface by pouring the remaining chocolate from a spoon.


120 gr flour 00 120 gr sugar 150 gr ricotta cheese 100 gr strawberries 200 gr di cioccolato bianco 50 gr sugar 4 eggs 1 pinch of salt 1 tsp agar agar 1 tsp matcha tea powder

125 75 79 125



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128 ThreeF



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Threef n 1 june 2013  
Threef n 1 june 2013  

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