A table set in an outdoor area surrounded by greenery, Moroccan placemats in white linen, with small black tassels, perfectly ironed and family pieces, from Murano glass glasses to the collection Kartell at the table, made with Patricia Urquiola and the chef Davide Oldani: in the Milanese residence of Lorenza Luti, Marketing & Retail Director of the family business, the Kartell (a piece of Italian design, founded in 1949 by Giulio Castelli, today 850 spaces in the world and 150 flagship stores) triumph in white, black and green, his favorite colors, a certain love for the contemporary and a beautiful family recipe book, started composing since he was 11 and enriched from time to time, like his home "with pieces of life".
In fact, at that age Lorenza became part of the "Fornelline", the baby version of the famous Club del Fornello, of which mother Maria still belongs today "true master of the art of receiving, I learned everything from her" founded in 1981 by journalist and writer Anna Toffoletto, for charity. "Every Thursday I went to Anna's house and learned, with a group of other girls, 1-2 recipes, which we then had to replicate at home for our parents: I remember that my father was a strict judge", laughs the landlady. From that period remains a jealously guarded and enriched notebook over the years. We share a taste of it.
The report and interview with Lorenza Luti in the August 2020 issue of La Cucina italiana.
Catalan lobster salad
«Certainly one of my father and Claudio's favorite recipes (Luti, President of Kartell, ed). We often eat it in the delightful beach restaurants in Forte dei Marmi, where we return every year. So good and simple, it has also entered our summer home-made menus .
Ingredients for 4 people
2 lobsters
4-5 Camone tomatoes
4 carrots
2 white onions
1 red onion
1 leg of celery
basil
salt and pepper
red vinegar
extra virgin olive oil
Preparation
Boil celery, carrots and white onions for about 1 hour, obtaining a vegetable broth. Adjust goes up and add lobsters and lobsters, cooking them for about 10 min.
Once cooked, cut the claws and remove the shell, while the crustaceans are still hot. In the meantime, wash and cut the tomatoes into slices, the red onion and the basil into thin strips. Slice the celery into strips, using the potato peeler. Add the lobster pulp and season everything with emulsified oil, vinegar, salt and pepper. Serve lukewarm.
Summer meatloaf
«Light and soft, it is a classic that I learned at the time of“ Le Fornelline ”and it immediately entered the family recipe book. I serve it accompanying it with a roast base, my mother instead, strictly with a sauce of parsley, oil and finely blended salt. To be paired with a seasonal side dish, it should be served warm .
Ingredients for 8-10 people
600 gr cooked chicken breast
500 gr of dry ricotta
200 – 15 slices of raw ham
100 gr chopped cooked ham
2 medium eggs
extra virgin olive oil
salt
Preparation
Blend the chicken and cooked ham in a blender. Incorporate them to the ricotta and mix.
Evaluate the consistency and, with wet hands, give the dough the classic shape of a meatloaf.
Wrap the meatloaf in the slices and then wrap the meatloaf with the slices of raw ham and tied with kitchen string.
Bake in the oven at 180 ° C for about 20 minutes.
Chocolate tart with raspberries
«This dessert combines one of my passions: dark chocolate and raspberries, which are my favorite fruit. It is the dessert of parties, birthdays. In short, special occasions .
For the tart
300 gr flour
150 gr butter
150 gr sugar
1 egg + 2 yolks
1/2 sachet of baking powder
1 sachet of vanillin
Method
Working the ingredients. Spread in a high-sided cake pan, bake in a hot oven at 180 ° C for about 10 minutes, then remove from the oven, let it cool and prepare the mousse.
For the chocolate mousse
500 gr mascarpone
150 gr of dark chocolate
130 gr sugar
2 eggs
1 yolk
Method
Whip the sugar with eggs and yolk. Add the mascarpone and continue to whip.
Melt the chocolate in a double boiler and, when it has just cooled, add it to the cream without removing the mixture.
Transfer the mousse to the tart and continue cooking for 20 minutes. Let it cool down.
For the dark chocolate topping
250 g of granulated sugar
180 g of water
110 g of bitter cocoa
10 g of lemon juice (1 tablespoon)
1 tablespoon of vanilla extract or the seeds of a berry
salt
Method
In a saucepan, pour the water, sugar and a pinch of salt, put on the stove and bring to a boil. When it boils, add the lemon juice and cocoa, mix well to prevent lumps, add the vanilla extract or the seeds of a vanilla bean (or vanillin).
Simmer for 5 minutes over low heat, stirring constantly, continue cooking until the mixture thickens, stirring constantly. Let it cool down.
Pour the cream on the tart and complete with fresh raspberries.
