una bella, triple strenna for women. Three very special cookbooksand perhaps complementary, to give to friends for Christmas. Signed by three women, equally special, for Cairo Editore. Erica Liverani is in the library with Erica, love and fantasy. Giusi Battaglia, with Trip to Sicily. Martina Russo, with Good mood at breakfast. Erica, winner of the fifth edition of Masterchef Italy, lives in the countryside of Ravenna where he takes care of the family farm. Giusi, a journalist dazzled by the stove, is very popular on the Food Network with her cooking show Justin in the kitchen, in which he tells the island at the table. Finally Martina, a twenty-year-old Bolognese pastry chef by vocation, triumphed in a last edition of Bake Off Italy.
The recipes of Erica, Martina and Giusi
“Erica, love and fantasy” is a collection of recipes organized according to the meals of the day, which explain what good food is and that the table is the first meeting place in the family. Simple dishes, of peasant tradition but revised and lightened, made for people who love each other.
Erica, love and fantasy. Recipes from my kitchen and from my countryside
“Good mood at breakfast” proposes fifty original recipes, delicious, for the first meal of the day, all easy to replicate. In reality, these are sweets to bring to the table after lunch, after dinner, as a snack, but especially designed for breakfast.
Good mood at breakfast. Sweets to scream with lots of imagination
“Trip to Sicily” it is a grand tour of family flavors and the island’s culinary tradition. Giusi, from Palermo to the core, has a mission: to bring taste, history and the beauty of Sicilian cuisine throughout Italy. And, of the nine provinces, write down the most irresistible whims. From Inspector Montalbano’s Pasta ‘ncasciata, from Agrigento to Messina braciole, to the scacciata, classic Catanian street food.
Trip to Sicily. Justin in the kitchen. Ed. illustrated
Erica, Giusi and Martina give us three recipes for the holidays. A spicy braid at breakfast, the Buccellato which is the Sicilian “panettone”, e a pate so as not to give up an aperitif even at Christmas, on the contrary!
Orange and ginger braid by Martina Russo
Martina Russo’s orange and ginger braid.
For the cream:
250ml of milk
75g of sugar
3 Yolks
1 Lemon (zest) 25 g of corn starch / rice
1/2 Vanilla pod
For the filling:
100g of Custard
50g of Butter (soft) 50g of sugar
1 Orange (the zest)
For the dough:
250g of flour 00
130ml of milk (warm) 1 Egg
60g of butter
20 g of sugar
1 Orange (the zest)
5 g of dry brewer’s yeast
2 g of salt
1 teaspoon of ginger powder
For the cream:
Heat the milk without boiling. Vigorously mix the egg yolks with the sugar and the lemon zest and the vanilla. Combine the starch and mix. Pour the hot milk over the yolk mixture, then bring to the heat and cook until the cream thickens. Cover with cling film and leave to cool.
For the filling: Mix the butter with the sugar, the orange zest and the cream.
For the dough: Put the flour, baking powder, sugar, orange zest and ginger into a planetary mixer fitted with a hook. Combine the warm milk, egg and salt. Knead for 10 minutes and then add the butter cut into small pieces. Mix until everything is incorporated. Leave to rise for 2 hours in a warm place. Roll out and create a rectangle. Spread the filling and roll up. Cut the roll in half and braid. Place in the mold and leave to rise for 1 hour. Bake in a fan oven at 200°C for 25 minutes.
Giusi Battaglia’s Buccellato
Ingredients for 10 people:
500 g of 00 flour
160 g of lard
160 g of sugar 50 ml of whole milk
1 egg + 1 yolk for brushing
4 g of ammonia
1⁄2 teaspoon vanilla extract
4 drops of orange essence
1 pinch of salt
For the stuffing
400 g of dried figs
150 g of fig jam
70 g of ground almonds
70 g of chopped pistachios
70 g of chopped walnuts
50 g of dark chocolate in pieces
50 g of candied pumpkin in pieces
50 g of candied orange into small pieces
Zest of 1 orange
Zest of 1 lemon
3 tablespoons of marsala
1 teaspoon cinnamon
1 pinch of clove powder
Raisins to taste
Pour the flour into the mixer with the lard and mix, then add the sugar, egg, vanilla extract, ammonia, a pinch of salt, milk and orange essence. Work the pastry obtained on the surface and let it rest for an hour. Meanwhile, blanch the figs and raisins, then chop the figs.
In a bowl mix the chopped figs, raisins, candied orange, candied pumpkin, chopped walnuts, chopped almonds, orange peel, chopped pistachios, lemon peel, cinnamon, powdered cloves and two tablespoons of marsala. Chop some chocolate chunks, then add them to the rest of the filling and mix with the rest of the Marsala.
Roll out the pastry with a rolling pin and make a nice circle 1⁄2 cm thick, then place the filling on it and roll it up to form a nice snake. Put the roll obtained on the donut mold, making the two ends adhere well. Prick it with the special tool (you can also use a fork), brush with a mixture of egg yolk and milk and finally bake at 180°C for about 40/50 minutes. Take the buccellato out of the oven, polish it with fig jam and serve with chopped pistachios. Garnish as desired: I used candied cherries and oranges.
Erica Liverani’s liver pate
Erica Liverani’s liver pate
Ingredients for 6 people:
200 g of rabbit liver
1⁄2 small onion
1 small bay leaf
35 ml of dry marsala
1 myrtle berry
70 g of butter
Salt to taste
Pepper as needed
Brown the rabbit liver in the sautéed onion together with the butter, flavoring with bay leaf, myrtle and a drop of marsala. Then blend everything in the mixer together with the soft butter and collect the pâté in a container, which will have to rest in the refrigerator for a few hours. Serve with crusty bread.
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