QUALITALY_132

December/Januar y 2023 XVI MAGAZINE golden brown. In between frying put a pot of water on the cooker to cook the pasta. At this point we are almost there. Remove the basil from the already thick sauce, add a tablespoon of the aubergine frying oil and a drizzle of raw oil. Drain the pasta when it is al dente and transfer it to the sauce for quick tossing and then seasoning. That’s it. Place the pasta on the plate, add the fried aubergines, generously grate the salted sheep’s milk ricotta, a leaf of basil and the pasta alla norma is ready. __________________________________ RECIPE Sicilian-style rolls A second dish of Palermitan origin whose ingredients are typical of Sicily such as pine nuts, raisins, onion, bay leaf and caciocavallo cheese. Ingredients (for 6 people): • 1 kg beef; • extra virgin olive oil to taste; • 24 bay leaves; • 1 red onion. Dough: • pine nuts; • fine salt to taste; • black pepper to taste; • 50 g sultanas; • 50 ml extra virgin olive oil; • 150 g caciocavallo cheese; • 150 g breadcrumbs; • 1 red onion. Preparation: First thing to do is to soak the sultanas in a bowl for about 10 minutes, then finely chop the caciocavallo cheese and place it in a rather large container and after 10 minutes put in the breadcrumbs, cheese, sultanas and pine nuts. Proceed by finely chopping an onion and fry it in a saucepan with 3 tablespoons of olive oil and add the breadcrumbs to mix well, add the other olive oil, add salt and pepper and knead everything until it has a lumpy consistency. Now pound the meat with a meat tenderizer. Then spread the filling on the meat and roll the slice of meat on itself and cut it in two with a knife. Proceed by cutting 24 onion slices into quarters and arranging them on both sides of the roulade together with the bay leaves, securing the whole with a long stick together with two more roulades. After preparing the other rolls, brush them with oil and after heating up a grill pan, grill the rolls for about two minutes on each side and let them cook for another 15 minutes. __________________________________ A T P A G E 54 BOOKS #1 Franciacorta i eri, oggi e domani (Franciacorta yesterday, t oday a nd tomorrow) BY ELIO GHISALBERTI € 39.00 A book, edited by Elio Ghisalberti and published by Giunti Editore, tracing the history of the Franciacorta area and its wines: Franciacorta yesterday, today and tomorrow. Stories of vineyards, wineries and men’. The book analyses the territory and production, dealing in detail with history, geology, climate, viticulture, vines, zoning, DOCG, regulations and conservation up to the characteristics of Franciacorta DOCG, Curtefranca DOC and Sebino IGT, with a focus on the most prestigious bottles. This is followed by the files on the wineries that are members of the Consortium, with information that makes it possible to trace their profile: vineyards, cellar, organisation chart, production quantities and so on. BOOKS #2 Il chilometro consapevole (The conscious kilometre) BY CARLO CATANI, CARLO PETRINI € 14.50 A book that serves as a useful tool for making conscious choices in purchasing throughout the food chain: ‘The conscious kilometre. Defining sustainability from the table”, a book signed by Carlo Catani and Carlo Petrini and published by Slow Food Editore. Is it possible to measure the ‘good, clean and fair’ of a product? It is precisely to this question that ‘The conscious kilometre’ aims to offer an answer, with practical suggestions, authoritative testimonials and intuitive factsheets, turning the book into a useful tool for all those involved in the food chain. Making the book’s concepts easily accessible and immediate are the revealing indicators, which are useful to increase our level of awareness (from packaging and labels to price, not forgetting our health and the energy values of production). BOOKS #3 Inforno (In the oven) BY STEFANO CAVADA € 25.00 “Inforno. 60 sweet and savoury delicacies to bake in the oven’ is the new cookbook by chef and food blogger Stefano Cavada, published by Athesia and dedicated to one of his greatest passions: baking. Collected in six different chapters - first courses, main courses, breads, cakes, biscuits and small delicacies - the recipes are preceded by a valuable guide with useful tips to put into practice in order to always achieve the perfect bake. Great attention was also paid to photography. After using the point of view and style of Valentina Solfrini, for his third cookbook, Stefano chose to collaborate with Lucia Iannone and Claudiu Frasiloaia (known on social media as Frollemente).