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June/July 202 2 XVI MAGAZINE Lemon Caprese cake The classic torta Caprese is a chocolate and almond cake typical of the island of Capri. Here is the recipe for preparing the lemon Caprese cake, fresh and summery. Ingredients: 200 g shelled almonds; 100 g flour; 5 eggs; 2 lemons; 120 g butter; 160 g sugar; 5 g baking powder. Preparation Separate the yolks from the egg whites and whip the latter until stiff, adding a pinch of salt. In another bowl, whisk the egg yolks with the sugar to obtain a light and frothy mixture, then add the grated zest of the lemons and the cold melted butter. Mix everything together. Blend the almonds until you obtain a flour, and add it to the mixture together with the 00 flour, previously sifted together with the baking powder. Mix everything together, and gently add the beaten egg whites, stirring from the bottom upwards. Grease with butter and flour a 22 cm cake tin; pour the mixture into it. Bake at 180 degrees for 50 minutes and sprinkle with icing sugar and more grated lemon peel. __________________________________ AT PAGE 54 BOOKS #1 Cooking with Corto Maltese BY HUGO PRAT T AND MICHEL PIERRE Euro 29.50 Sailing, experiencing the sea and eating as if in a top-notch restaurant must be an incredible experience... if your travelling companion is Corto Maltese, it will be a dream in its own right. This is what can be found between the pages of ‘Cooking with Corto Maltese’ by Michel Pierre and Hugo Pratt, with a preface by Massimo Bottura. A different journey along the routes of Corto Maltese in search of spices and aromas from every part of the world, all accompanied by more than 100 recipes created by 8 emerging chefs of the Bottura brigade and those of 8 of the best-known Italian sailors such as Giovanni Soldini and Mauro Pelaschier. Also, not to be missed are the pairings with wines from every latitude, recommended by sommelier Antonio Mazzitelli. BOOKS #2 The forgotten recipes of Italian regional cuisine. 400 dishes that deserve to be rediscovered BY SAMUELE BOVINE Euro 5.90 This is not the usual recipe book. It is a journey through our Italy, home of the best ingredients in the world and one of the oldest gastronomic traditions. But above all, it is a journey through time. It is the result of months travelling along our peninsula in search of the ancient recipes, twenty per region, that are now forgotten or almost forgotten. Four hundred different flavours, some unknown, even unimagined ingredients. Lost techniques. Processes considered obsolete whose value is instead worth rediscovering. BOOKS #3 Botanical cuisine. Vegetarian, easy, quick BY CARLOTTA PEREGO Euro 18.22 A book to be read like a map to guide yourself through the world of plant-based cuisine, travelling new roads and experimenting with new flavours. Pages full of advice on vegetable nutrition and on how to interpret the ingredients we have at our disposal in different ways, obtaining tasty dishes, suitable for all seasons. ‘The world of vegetable cooking,’ explains the author, ‘is seen by many as an unknown, sad or limited way of eating. I like to think that I can one day become one of the people who will change this misperception. I believe that the apparent limitations of this cuisine are, in reality, a great creative advantage: they lead one to push oneself further, to go down different and new paths, discovering flavours and combinations that, in a traditional diet, we would perhaps never have had the opportunity to get to know and bring to the table’.