RECIPES FROM MY BOOK “EATING WITH POPE FRANCIS”(#5): STUFFED SQUID

 

The book “Eating with Pope Francis / Food in the life of Jorge Mario Bergoglio “ (A tavola con Papa Francesco, the original Italian title) which I had the honor to write, is not just a sort of food biography on a Pope who graduated in Food Chemistry and is very prepared on the dynamics of food preparation. The book is also a sort of singular “recipe book” that draws inspiration and reason mainly from the dishes that the future Pope had had the opportunity to prepare in Buenos Aires (Argentina) before to be elected Pope in 2013.

Highest rating for the book by Amazon customers

In the book 36 recipes are presented and illustrated with photos. I am happy to report a few of them. So, from today, I will propose those that, in my opinion, are considered the “historical” recipes, those that have marked moments and traits of life of Jorge Mario Bergoglio.

The book – with different titles according the different Countries where it has been published – is still available in bookstores, including online ones, like Amazon, where the book is collecting highest ratings by the readers.

Published in 14 Countries, in different languages, the book is divided into very topical issues, which concern environmental sustainability and actions against food waste. The various editions have 208 pages and over 250 photographs. The volume received the 2018 Bancarella Cucina Selection Award.

THE RECIPES WITH “CHEF FRANCIS” : STUFFED SQUID (CALAMARI RIPIENI) 

The detailed recipe on stuffed squid is illustrated on page 44 of the book, where anecdotes and facts related to the Bergoglio family are told, with a testimony : Pope Francis’s sister, Maria Elena, who trusts that her brother, Jorge Mario, was preparing ” squid to scream “.

Ingredients

4 squid, 1 clove of garlic, 1 egg, 1 tablespoon of Parmesan cheese, 100 g of breadcrumbs, chopped parsley, pepper, extra virgin olive oil, salt and chilli to taste

Preparation

Clean the squid, removing the tentacles from the bag to eviscerate them. Extract the bone and wash thoroughly. Chop the tentacles and cook them in a pan with oil, garlic, chilli and salt for about 5 minutes. Toast the breadcrumbs in a pan separately. Add the mince to the mixture of egg, parmesan, parsley, breadcrumbs and pepper. Fill the squid bag and ‘sew’ with a toothpick. Brown in a pan with a drizzle of oil for 2 minutes. Deglaze with white wine and cook with the lid closed for 20 minutes.

 

SOME COMMENTS ON THE BOOK LEFT BY AMAZON CUSTOMERS

THE DIFFERENT COVERS OF THE BOOK ISSUED IN THE VARIOUS COUNTRIES OF THE WORLD. THE BOOK HAS 208 PAGES, WITH ABOUT 250 PHOTOS.

 

RECIPES FROM MY BOOK “EATING WITH POPE FRANCIS”(#4): PIEDMONTESE RISOTTO

 

The book “Eating with Pope Francis / Food in the life of Jorge Mario Bergoglio “ (A tavola con Papa Francesco, the original Italian title) which I had the honor to write, is not just a sort of food biography on a Pope who graduated in Food Chemistry and is very prepared on the dynamics of food preparation. The book is also a sort of singular “recipe book” that draws inspiration and reason mainly from the dishes that the future Pope had had the opportunity to prepare in Buenos Aires (Argentina) before to be elected Pope in 2013.

Highest rating for the book by Amazon customers

In the book 36 recipes are presented and illustrated with photos. I am happy to report a few of them. So, from today, I will propose those that, in my opinion, are considered the “historical” recipes, those that have marked moments and traits of life of Jorge Mario Bergoglio.

The book – with different titles according the different Countries where it has been published – is still available in bookstores, including online ones, like Amazon, where the book is collecting highest ratings by the readers.

Published in 14 Countries, in different languages, the book is divided into very topical issues, which concern environmental sustainability and actions against food waste. The various editions have 208 pages and over 250 photographs. The volume received the 2018 Bancarella Cucina Selection Award.

THE RECIPES WITH “CHEF FRANCIS” : PIEDMONTESE RISOTTO

Piedmontese risotto is another of the traditional dishes preferred by Jorge Mario Bergoglio. It refers above all, like the bagna cauda, ​​to the family and piedmontese roots of the Bergoglio family, who settled first in the Langhe, then around Asti, at the Bricco Marmorito. In the book some unpublished testimonies are reported in this regard. The future Pope learned the recipe for the typical Piedmontese risotto from his grandparents, especially from his grandmother Rosa, much loved by her grandson, a combative and highly sensitive woman. This is also told in the book “Eating with Pope Francis”

Ingredients – 1 liter of vegetable broth, 1 onion, 40 g of butter, 250 g of Carnaroli rice, ½ glass of white wine, 4 tablespoons of grated Grana Padano cheese, salt to taste.

Preparation – Heat the broth, chop the onion and fry it in a pan with a knob of butter. Add the rice, toasting it for 2 minutes. Deglaze with the wine and add the broth gradually. After 15 minutes remove from the heat, season with salt and stir in a knob of butter and parmesan. Good risotto!

SOME COMMENTS ON THE BOOK LEFT BY AMAZON CUSTOMERS

THE DIFFERENT COVERS OF THE BOOK ISSUED IN THE VARIOUS COUNTRIES OF THE WORLD. THE BOOK HAS 208 PAGES, WITH ABOUT 250 PHOTOS.

 

RECIPES FROM MY BOOK “EATING WITH POPE FRANCIS”(# 3): ASADO (ARGENTINE ROAST)

 

The book “Eating with Pope Francis / Food in the life of Jorge Mario Bergoglio “ (A tavola con Papa Francesco, the original Italian title) which I had the honor to write, is not just a sort of food biography on a Pope who graduated in Food Chemistry and is very prepared on the dynamics of food preparation. The book is also a sort of singular “recipe book” that draws inspiration and reason mainly from the dishes that the future Pope had had the opportunity to prepare in Buenos Aires (Argentina) before to be elected Pope in 2013.

Highest rating for the book by Amazon customers

In the book 36 recipes are presented and illustrated with photos. I am happy to report a few of them. So, from today, I will propose those that, in my opinion, are considered the “historical” recipes, those that have marked moments and traits of life of Jorge Mario Bergoglio.

The book – with different titles according the different Countries where it has been published – is still available in bookstores, including online ones, like Amazon, where the book is collecting highest ratings by the readers.

Published in 14 Countries, in different languages, the book is divided into very topical issues, which concern environmental sustainability and actions against food waste. The various editions have 208 pages and over 250 photographs. The volume received the 2018 Bancarella Cucina Selection Award.

THE RECIPES WITH “CHEF FRANCIS” : “ASADO” (ARGENTINE ROAST)

Asado is one of the typical gastronomic proposals of Argentina: one of the favorite dishes of Jorge Mario Bergoglio. This is the typical Argentine roast, which he often prepared for the students of Colegio Màximo, the Jesuit training center of which Bergoglio was the rector. A dish very appreciated also by the confreres priests. In the book some unpublished testimonies are reported in this regard. Asado was the “main course” of the future Pope, who did not disdain to put himself in the kitchen of the college kitchen, when the cooks were resting or getting sick.

Ingredients: 2 kg of ribs of beef, 1 bunch of parsley, 2 bay leaves, 1 clove of garlic, vinegar, extra virgin olive oil, oregano, chilli pepper and coarse salt to taste

Preparation: Massage the meat with coarse salt. Let it rest for at least 30 minutes. Prepare the chimichurri sauce, a fundamental condiment: pound parsley, oregano, chilli pepper, bay leaf and garlic in a mortar. Add oil and vinegar. Asado requires long cooking, but it can be enough to cook the meat for about an hour and a half at 150 ° C. Pass the meat on the hot grill for 10 minutes. Serve together with the sauce.

SOME COMMENTS ON THE BOOK LEFT BY AMAZON CUSTOMERS

THE DIFFERENT COVERS OF THE BOOK ISSUED IN THE VARIOUS COUNTRIES OF THE WORLD. THE BOOK HAS 208 PAGES, WITH ABOUT 250 PHOTOS.

 

RECIPES FROM MY BOOK “EATING WITH POPE FRANCIS”(# 2): ARGENTINIAN “EMPANADAS”

 

The book “Eating with Pope Francis / Food in the life of Jorge Mario Bergoglio “ (A tavola con Papa Francesco, the original Italian title) which I had the honor to write, is not just a sort of food biography on a Pope who graduated in Food Chemistry and is very prepared on the dynamics of food preparation. The book is also a sort of singular “recipe book” that draws inspiration and reason mainly from the dishes that the future Pope had had the opportunity to prepare in Buenos Aires (Argentina) before to be elected Pope in 2013.

Highest rating for the book by Amazon customers

In the book 36 recipes are presented and illustrated with photos. I am happy to report a few of them. So, from today, I will propose those that, in my opinion, are considered the “historical” recipes, those that have marked moments and traits of life of Jorge Mario Bergoglio.

The book – with different titles according the different Countries where it has been published – is still available in bookstores, including online ones, like Amazon, where the book is collecting highest ratings by the readers.

Published in 14 Countries, in different languages, the book is divided into very topical issues, which concern environmental sustainability and actions against food waste. The various editions have 208 pages and over 250 photographs. The volume received the 2018 Bancarella Cucina Selection Award. The second  recipe proposes  the traditional empanadas ​​from Argentina, Country where the Pope was born.

THE RECIPES WITH “CHEF FRANCIS” : ARGENTINIAN “EMPANADAS”

Empanadas are one of the main and typical components of Argentine cuisine. Impossible not to speak of empanadas even when telling about Pope Bergoglio. In this book, in this regard, several anecdotes are narrated, a couple of unpublished ones, as in the fifth chapter, entitled “When in Buenos Aires Bergoglio ‘multiplied’ the impanadas”: a surprising fact, which tells a lot about the personality of the future Pope. So, here is a summary of the recipe.

  • Ingredients

Pasta ingredients: 200 g of flour, 80 g of butter, 100 ml of water; for the filling: 2 eggs, 1 onion, 4 spoons of oil; 140 g of minced meat, 1 tablespoon of raisins, paprika, cumin, pitted black olives, salt and pepper to taste There are also different variations of the filling, according to everyone’s tastes and preferences.

  • Procedure

Work the flour with water, melted butter, a drizzle of oil and salt until you have a homogeneous mixture. Store in the fridge, covering with cling film. For the filling: cook the eggs until they are firm and let the onion cut finely. Add the meat, let it brown for a few minutes. Rehydrate the raisins. Add the spices to the meat, season with salt and cook for about ten minutes. Roll out the dough and cut the disks. Fill them with a spoonful of filling each, a piece of boiled egg and 1 olive. Seal the empanadas with the prongs of a fork and bake at 200 ° C for 15 minutes.

SOME COMMENTS ON THE BOOK LEFT BY AMAZON CUSTOMERS

THE DIFFERENT COVERS OF THE BOOK ISSUED IN THE VARIOUS COUNTRIES OF THE WORLD. THE BOOK HAS 208 PAGES, WITH ABOUT 250 PHOTOS.

 

MY NEW BOOK: THE FAIRY TALE OF MARCELLINA AND THE SHOP OF SUSPENDED TIME

 

“Believe it or not, all things have a story. A voice indeed”.

This message that can be read on the back of the cover of “Marcellina and the shop of the suspended time” (in Italian: “Marcellina e la bottega del tempo sospeso), my new book – published by Funtasy Editrice with the graphic by Eleonora Moretti – as a gift for the upcoming Christmas holidays.

The publication brings the reader into an almost fantastic dimension, in a sort of modern fairy tale focused on Marcellina Pinzi Pinzuti, extraordinary character of Amiata, owner of a historical shop that has been in the medieval  town of Abbadia San Salvatore for sixty years. (Siena).

The cover of the new book “Marcellina e la bottega del tempo sospeso”, di Roberto Alborghetti, Funtasy Editrice. Cover by Eleonora Moretti.

For the territories of Mount Amiata, in Tuscany, Siena Country,  Marcellina is a very important person. A sort of symbol. An institution. She runs an old and incredible shop – Pinzi Pianzuti – along Via Cavour, in Abbadia San Salvatore. But it’s not correct saying “shop”. It’s a real emporium of creativity and imagination, where everything can be found, where an incredibile number of things are exposed in a cheerfully confusion, but everything at your fingertips, in a clever logic that only Marcellina knows.

As reported in the book, Marcellina is the great animator of this fascinating place, where you can travel back in time, looking for an old object, an ornament, a tin toy, an old book, a cloth, a teapot , a ceramic plate, calendars, food locally produced, as the wines of the Organic Farm Pinzi Pinzuti. Yes, it’s a magic cave, open till late, and whose lights are shed on the outside, like to recall the hasty passers. It’s impossible not to be enchanted by this place, where time seems to stand still, together with Marcellina, who welcomes you with ease, knowing how suggest you in purchases, with great discretion and kindness.

So, this book leads you in this unbelievable world that we thought no longer existed, because gone with the advent of technology. As I wrote in the book, at Marcellina shop we can retrieve the value of the magical things. And it’s really great in these times which are running very fast and seem to drag all away, pushing us to lose the sense of the objects, the flavor of the memory.

For infos: funtasyeditrice@gmail.com

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MY NEW BOOK: “SOCIAL O DIS-SOCIAL?”, MEASURE YOUR WAY OF BEING (WELL) IN THE NET

“Social or dis-social?” is the title of my new book, soon to be published in Italy by Funtasy Editrice. I believe it is the first book that tells the youngest people, in a clear and sincer way, what is wrong with the indiscriminate abuse of the social networks and digital technologies. “Measure your way of being (well) in the Net”: this is the subtitle of the book, addressed to the people “Under 14” and presented with beautiful graphics and a very attractive design made by the illustrator Eleonora Moretti. Above: the video that promotes the book. For information: funtasyeditrice@gmail.com