QUALITALY_134

May/June 2023 XVI MAGAZINE be served to accompany main courses of meat and fish, but are also excellent with cheeses. Ingredients: • 1 kg of potatoes; • 400 g of cherry tomatoes; • 100 g of stale breadcrumbs; • 30 g of grated pecorino cheese; • 1 clove of garlic; • 1 chilli pepper; • oregano to taste; • parsley to taste; • fine salt to taste; • extra-virgin olive oil to taste; • water at room temperature to taste. Preparation: Crumble the stale breadcrumbs into a bowl and mix with garlic, parsley, pecorino cheese, oregano and chilli pepper. Peel the potatoes and cut them into rounds. Place them in a separate bowl and add a little oil: mix them, greasing them evenly. Add some of the mixture with the stale breadcrumbs to the potatoes, season with salt and mix. After greasing an oven dish with oil, put the first layer of potatoes on top, adding the remaining breadcrumbs flavoured with chopped cherry tomatoes and proceed with the second layer, until the ingredients are finished. Add water to the inside of the baking dish until halfway through the mixture. Bake in a preheated oven at 180 °C for about 40 minutes: place them in the lower part of the oven. At the end of cooking, when the liquid has been completely absorbed, let them cool and then the dish can be served. __________________________________ AT PAGE 54 BOOKS #1 Irresistibile pizza (Irresistible pizza) BY RENATO BOSCO 19,90 € This book by Renato Bosco tells the story of pizza in all its facets, from the classic round, to crunch, to pinsa romana and innovative pan pizzas. The author brings his own way of making pizza with 50 recipes to experiment with. Starting with the dough - using sourdough, biga and poolish - and ending with the baking, Bosco describes pizza in all its facets. And this is how, in 160 pages, he transforms Italy’s favourite into many mouth-watering variants, with step-by-step explanations on how to make the bases and how to prepare it ad hoc. After an initial chapter dedicated to the ingredients, we start with the classic round, with a section dedicated to the bases and steps for making pizza, up to practical sheets summarising for each recipe the type of dough used, preparation times, stuffing and baking. From Margherita to Marinara or Burrata and crudo, innovative combinations such as “Cream of pumpkin, leeks and almonds” or “Taleggio, Kaiser pear and pomegranate” stand out among the round pizzas to give a different twist to a great classic. BOOKS #2 Bell’e buono. La ricetta di una vita vissuta attraverso il cibo (Plain and simple. A recipe for a life lived through food) BY CARLO DE FILIPPO 17,90 € “Bell’e buono” is a Neapolitan expression to indicate something plain and simple. But bell’ e buono, in Neapolitan, also means ‘suddenly’, something unexpected. And, above all, ‘Bell’ e buono’ is the title of the book by Carlo De Filippo , manager of the Pineta 1903 Restaurant , which for four generations has been offering lovers of good food the flavours of the Amalfi Coast in a well-kept lemon garden in the historic centre of Maiori. A volume in which Carlo has collected the traditional recipes of the area’s ancient cuisine, such as the secret recipes of his restaurant’s famous Pesto Amalfitano and that of the liqueur, Fogliolino (made with only lemon leaves). The complete synthesis of a Cuisine - with a capital C - made with all the trappings. From the shade of the lemon grove that characterises his restaurant Pineta 1903, the author of this book retraces the steps that led a ‘man without talent’, as he usually describes himself, to incredible success. BOOKS #3 Ricette Vegane Salutari (Healthy Vegan Recipes) BY ROBERTA VALLONE 17,67 € Roberta Vallone is an established author and an authority on vegan food. Her passion for healthy and conscious cooking took shape over a decade ago, when she embarked on her personal journey towards veganism. Since then, Roberta has dedicated her life to experimenting and discovering the many possibilities offered by a vegan diet. She has developed a vast repertoire of recipes that combine nutrition, sustainability and exceptional taste, winning the attention and appreciation of a large community of readers. In her book ‘Healthy Vegan Recipes’, Roberta shares her experience and culinary creativity, offering a valuable contribution to the spread of a rich, tasty and healthy vegan lifestyle.