Tag: Mother

The city of Naples has a new mural: Partenope, Mother of the neighborhoods – Italian cuisine reinvented by Gordon Ramsay

It is well known that the city of Naples always reserves some pleasant surprises. Perhaps it is not one of the Italian capitals of street art.
If you have the opportunity to take a guided tour of the city to discover these open-air works (there are guides specialized in just this), the quantity and quality will leave you speechless.
Just like the new gigantic mural donated by Voiello to Naples and created by the artist Leticia Mandragora in collaboration with the Neapolitan fashion designer collective VNMNS1926.

The mermaid of Naples

The mural Partenope, Mother of the neighborhoods of Napleswhich represents the mermaid Partenope, the mythical founder of the city, is located in Piazza Francesco Muzii, in the Arenella district, takes us back to the origins of the city and underlines the beauty and variety of the neighborhoods that compose it.
The mermaid Parthenope, according to one of the legends concerning her, was among those who tried to enchant Ulysses in Homer’s Odyssey. Desperate for her failure, she decided to take her own life and her body, dragged by the waves, landed in the gulf of Naples, on the islet of Megaris. Here in Piazza Muzii he holds ears of wheat in his hand, a symbol of fertility and abundance and right on the tail, depicted as scales, there are the 30 coats of arms that identify the neighborhoods.

The artist

The artist, Leticia Mandragora, born in Madrid to a Spanish mother and Neapolitan father, is closely linked to the capital of Campania, so much so that she decided to move there at the age of 15. The city hosts several works by her, all characterized by the use of cobalt blue (Maradona, Sophia Loren, Eleonora de Fonseca Pimentel) – a color that has always also characterized Voiello’s brand identity – and by the intensity of the expressions that her interpretation makes it even more realistic. Furthermore, her predilection for the representation of female subjects ties perfectly with the idea behind the mural.

A moment from the inauguration: Clementina Cozzolino, president of the Fifth municipality (second from left), the artist Leticia Mandragora, the designer couple VIENMNSUONNO1926, Francesco Del Porto, president region Italy Barilla and Gianpasquale Greco, art critic and doctor research at the University of Naples Federico II.

the recipe of Davide Oldani's mother – Italian Cuisine

Smiling and full of energy, Oldani's "mother" prepared one of the family dishes for us. Together with Davide's other two women, his partner Evelina and little Camilla Maria. Here is the recipe preview from the issue on newsstands from August 5

"On Sunday, I still remember her at work, with the numbers of La Cucina Italiana open on the table, preparing the big lunch of the week, the right one", says Davide of his mother Maria Luigia Brivio.

«I was often around her and that's where I got to know this magazine. It always circulated in my house, my grandmother was already buying it. It was a time of war, however, and it was not always possible to buy it. My mom, however, read it every month, and collected it. We even bound it, so as not to spoil the files, so often consulted, too much. Woe to those who touch it. Still today he prepares recipes drawn from historical numbers, such as the apple pie of the sixties. And another one, typical of autumn, with cream and grapes: I remember it, because it was often done for my birthday on October 1st, the day when we used to go back to school after the summer holidays ".

Even the soup with the spoon standing comes from our newspaper, even though it has now become a family recipe, so much so that Davide has also included it, over the years, among his proposals. Luigia could prepare it with her eyes closed, today for her granddaughter Camilla, daughter of Davide, and for her daughter-in-law Evelina, who now know him well. Also for this soup, Luigia took only the idea from the magazine. «As with all recipes, I then modify and adapt them based on what I have at home, or what I like best. For example, in minestrone it is customary to put lard, but I don't like it, like bacon. So I don't put it, mine is an all-vegetable version. As I cook I pull away, I add … always like that. Savoy cabbage and dried beans in winter, savoy cabbage in herbs, fresh borlotti beans in summer. Of course, now it is better because this season there is the best vegetables and you can eat it cold, dense, there is a spoon standing upright, indeed, there are many, so you can enjoy it in company. "

The recipe of cold minestrone with standing spoon

for 6 people

For the minestrone

Sauté a finely sliced onion with a little sunflower oil, then wet it with 150 g of white wine. Add 100 g of carrots, 100 g of diced celery and 100 g of borlotti beans. Cover with a lid and occasionally add boiling salted water (approximately 2 liters in total). After 10 minutes add 100 g of potatoes, 50 g of tomato paste and 240 g of Carnaroli rice and cook for another 10 minutes. Finally, complete with 50 g of spinach or herbs and cook another 5 minutes by drying.

For finishing

Stir the minestrone with 50 g of butter and 50 g of grated Grana Padano Dop; add salt without adding more water. Complete with another 50 g of grated parmesan and a drizzle of extra virgin olive oil. Serve at room temperature, with spoons skewered in the soup.

The ricotta and sour cherry tart: the recipe of mother Giuliana – Italian Cuisine

The mother of the Mori Brothers grappling with the Roman dessert par excellence, the favorite of the children and grandchildren, who can never miss on the dessert trolley of their tavern

The ricotta and sour cherry tart is an institution in Rome. In all self-respecting trattorias it is present in the dessert menu and is a yardstick between restaurants. In short, in Rome it is not enough to know how to make amatriciana and carbonara, because a worthy conclusion is always needed. The Fratelli Mori well know that in their Ostiense tavern they have Mamma Giuliana's tart on display every day on the dessert trolley. As his mother Giuliana says, his is the mother-in-law's recipe, which has been handed down for generations. A small habit of the Mori family is the use of buffalo ricotta, instead of sheep's milk, more common in Rome and Lazio in particular. A concession, for a more enveloping taste.

The recipe: Ricotta and sour cherry tart

Ingredients

For the pastry:

400 gr of 00 flour

1 whole egg + 3 yolks

200 gr of sugar

200 g of butter at room temperature

1 grated lemon

For the filling:

1 jar and a half of sour cherry jam of 250 gr

– 600 gr of Buffalo Ricotta

– two spoons of sugar

– 1 egg

– 2 caps of Rum

– icing sugar to decorate

Method:

First the shortcrust pastry is prepared, making the classic mountain of flour on the pastry board, widening it in the center to accommodate the eggs, then the butter at room temperature and the flour. You work quickly and prepare a dough that must be left to rest in the refrigerator for at least an hour. In the meantime, the ricotta, sugar, egg and rum mixture is prepared by draining the ricotta from the preservation liquid and whipping everything with the whisk. With the help of a rolling pin and parchment paper, you then spread a little more than half of the pastry, keeping a piece aside to make the strips. Then lay the dough on the pan and fill it first with a generous layer of jam (you have to fill the whole surface well), then gently spread the ricotta filling, making two separate layers, without mixing the two compounds . Finally, decorate with the strips of dough cut with the serrated wheel and bake 160 ° in the preheated oven for 30 minutes and in any case until the pastry is golden brown. Once cooled, sprinkle the tart with icing sugar.