Gauthenticity, love for the territory, attention to well-being. And no waste. Here are the new cooking manuals by Giusina, very popular on Real Time, by the Monks of Monreale who invite you to lunch on Food Network and by the health influencer Giada Todesco. With three recipes to copy at home.
Giusi Battaglia. The recipes of my life
You all know Giusina. She is a very smart young woman, with an overwhelming friendliness. She’s also a real journalist when she gets to the kitchen and has been a much-loved television personality for three years now.
His new book, The recipes of my life (Cairo, with preface by Antonino Cannavacciuolo) it is a concentration of exquisite recipes, not only Sicilian. A liberating undertaking of intellectual honesty towards the fans: as Giusi Battaglia explains well in the introduction, at home for her children and husband she doesn’t just cook arancine, pasta alla Norma and ricotta cannoli. Prepare legume soups, dry pasta and “imported” salads, for example.
Giusi Battaglia and the new book (Cairo).
No more waste
She experiments, she doesn’t rely only on the extraordinary island tradition, she goes fast, simplifies where possible, like all women who have a thousand commitments. With great attention to sustainability and waste. «I searched together with my publishing house, which I will never stop thanking, to always leave the flavor of the first two books. Giusina in the kitchen. Sicily is served And Trip to Sicily they are two precious jewels for me. You loved them madly, they have become best sellers and continue to be in great demand. I wanted to write a book that had the soul of the others, even if ultimately a little different. And I hope I succeeded. You will always find the photos that I take when I prepare my dishes” says the author. That she gives us a delicious dish of her gods, with “instructions for use”.
Reboiled my way by Giusi Battaglia
Giusina’s ribollita, taken from Le Ricettte della mia vita (Cairo).
INGREDIENTS ‣ FOR 6 PEOPLE
300 g of sausage ‣ 250 g of borlotti beans ‣ 200 g of cabbage ‣ 200 g of black cabbage ‣ 200 g of red beets ‣ 200 g of purple cabbage ‣ 100 g of tomato sauce ‣ 10 cherry tomatoes ‣ 1⁄2 onion ‣ 1 carrot ‣ 2 sticks of celery ‣ 1 glass of red wine ‣ Rosemary to taste ‣ Vegetable broth to taste ‣ Extra virgin olive oil to taste ‣ Salt to taste
To prepare it, I use the pressure cooker. Brown the onion, carrot and celery cut into pieces with extra virgin olive oil. Then add the sausage, brown and add the wine. Also add the rosemary. At this point, take the beans, blend half of them and add them all to the pot. Season, then pour in the tomato sauce and gradually all the vegetables. Add the vegetable broth (about two glasses). Close the pressure cooker and cook for 30 minutes. If you don’t use a pressure cooker, cook the vegetables over low heat for an hour and a half.
Since I made it for the first time, a few years ago, this wonderful vegetable soup has been included in our diet at least once a week. Actually, two days a week, because I always do a little more, so that the next day I don’t have to think about lunch. It’s my personal version, which reflects our family taste. Use the vegetables you find, in season.
Advise
My ribollita (and I apologize to the Tuscans if I call it that!) is for me a bit of a rich soup “empties” the refrigerator. So if you have vegetables to dispose of… use those too!!! As the Tuscans teach, you can put stale bread in the soup. For a light version, you can not add the sausage. And again: instead of beans you could use chickpeas.
21 days with My Cherry to fall in love with a healthy life by Giada Todesco
The new book by Giada Todesco (Cairo).
Giada Todesco understands well-being, yes. Pilates teacher, health influencer and founder of MyCherry App, the application with which she “dictates the agenda” to thousands of people (really!) who want to take care of themselves, including through proper nutrition. And that’s what he does, after the publication of Healthy is Beautiful And Sweet&Strongin this new one 21 days with My Cherry to fall in love with healthy living (Cairo): remove bad habits, encourage you to improve, suggestions of exquisite meals, always healthy and balanced and ample space (right between the pages of the book, which also becomes a bit like a diary) to one’s reflections, to the “counting” of calories and good intentions. Keyword: awareness. Flexibility. Balance between mind, body and… food. From the cauliflower burger to the pancakes for which he gives us the recipe, everything is “weighed” and weighed. In the book Giada welcomes the contributions of her “social friends”, recipes and thoughts.
Savory pancakes by Giada Todesco
@mycherryapp & @giada_todesco
Savory pancakes by Giada Todesco, from “21 days with My Cherry” (Cairo).
A quick and easy recipe for your midweek meals. These savory, healthy and light pancakes will give you the right energy to start working again in the best way. (They are sugar free, butter free, nut free, lactose free, vegetarian).
INGREDIENTS
1 courgette
1 pepper
1 onion
40 g of oat flakes
100 g of 00 flour
2 eggs
100 ml of vegetable milk
Origan
Extra virgin olive oil
of olive
salt
Pepper
Wash and cut cut the courgette, pepper and onion into very small cubes (they should be almost chopped).
Prepare the batter by mixing together the eggs, oat flakes, vegetable milk, flour, a pinch of pepper and salt, a few leaves of oregano and the vegetables in a bowl.
Heat a drizzle of oil in a non-stick pan, pour half a ladle of the prepared mixture into the pan and cook it for a couple of minutes on both sides. Prepare all the pancakes in the same way and enjoy them hot.
The recipes of the convent
edited by Don Alselmo Lipari, Tiziana Martinengo and Giorgia Vaccari
The recipes of the convent (Cairo).
Once upon a time there were manuals with the nuns’ successful recipes, they are still there, but now they have rivals at home, or rather in the convent: in theBenedictine abbey of San Martino delle Scale, in Monreale, Sicily. Don Anselmo, helper in the kitchen but also professor of moral theology and spiritual theology, Don Salvatore excellent cook (he graduated from the hotel institute and studies Theology), Don Riccardo, “responsible for tasting” (also a Theology student), who have become public favorites on Food Network and publish the book of their many recipes, dishes from the past that work very well today. Sweet and savory, and prodigious in the art of recycling: from Lenten rice to Garibaldi style macaroni, from Falsomagro to beer escalopes, from fried milk to cinnamon ice cream. The recipes of the convent (Cairo) rit tells of island taste and history, of spirituality and devotion, and it does so with the good humor of the three protagonists. Helped in the undertaking by the director Tiziana Martinengo and the television author Giorgia Vaccari. Here is their recipe, traditional and much loved, for a sweet dessert.
Sant’Agata olives
Sant’Agata olives from The recipes of the convent (Cairo).
Sant’Agata olives they are, together with the “minnuzze”, the desserts dedicated to the patron saint of Catania and are prepared, as per tradition, from the 3rd to
February 5th, every year, on the occasion of the big festival that takes place in the city. «Semu all devotees all… citizens, citizens… long live Sant’Aita», this is how the devotees shout during the procession. Agata was a young Sicilian noblewoman, beautiful and pure, lived in the 3rd century AD, who converted to Christianity. Quinziano, powerful prefect of the emperor, fell in love with her. Not managing to have her or even make her deny her religion, he subjected her to a thousand abuses and a terrible martyrdom, amputating both of her breasts. Legend has it that the virgin, as she was brought before him to be tried, she stopped for a moment to tie a sandal and, at the point where she touched the ground, she sprouted
an olive tree: hence the custom of preparing these almond paste sweets, with a characteristic oval shape and a bright green colour, like an olive, perfect on any occasion and with an incredible story to tell your guests.
Ingredients
500 g of almond flour
500 g of sugar
1⁄2 glass of water
Peel of 2 lemons (without the white part)
Vanilla flavour
Dye
green food
Method
In a thick-bottomed steel saucepan, add the sugar, water and vanilla. Bring the mixture to the boil, stirring occasionally. Reduce the heat to minimum and add the almond flour, mix carefully and cook the mixture over low heat for 6/7 minutes, until it begins to thicken and come away from the edges and bottom of the pan.
Turn off the heat and add the green coloring. Mix everything well, then let cool and transfer to a work surface. Knead with your hands for a few minutes, until you obtain a smooth and homogeneous consistency. At this point, take small portions of dough, the size of an olive, give them a slightly oval shape and immediately dip them in granulated sugar so that they adhere well, before they dry out too much.
iO Donna © ALL RIGHTS RESERVED