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July/August 2023 XVI MAGAZINE over a high heat, browning all parts well; then pour in a glass of red wine and let it evaporate. Add the peeled, seedless tomatoes and cover, allowing the meat to cook for about two hours. At the end, untie the meat and cut it into slices. Arrange it on a serving plate, covering it with the sauce and the mashed vegetables. __________________________________ RECIPE Cupate or copate Ancient desserts, it seems their origin predates the Middle Ages. Ingredients (6 persons) • honey 450g; • almonds 100g; • sugar 50g; • vanilla sugar 50g; • 4 egg whites; • 40 wafers 10 cm in diameter. Preparation: Place a saucepan with honey and sugar on the cooker and stir over a low flame. When the contents of the saucepan begin to boil, add the egg whites already beaten to stiff peaks and stir everything together. Then continue cooking slowly and stir the mixture for a few minutes until it has reached the right consistency. At this point add the vanilla sugar and the roasted and chopped almonds. Stir the mixture to mix and then place two spoonfuls on wafers. Once the mixture has cooled, cover with another wafer and crush it. __________________________________ AT PAGE 54 BOOKS #1 Friggere alla perfezione (Frying to perfection) BY ALLAN BAY 9,90 € Learn about and use fats, equipment and techniques to make flawless fried food. Cooking masters, or rather great little books with everything necessary for those who want to approach cooking like a great chef. The contemporary techniques, indispensable for those who wish to increase their level of expertise in the kitchen, are explained in detail and within everyone’s reach. The right choices, tools, ingredients and recipes to prepare perfect, modern dishes in clear, understandable language and the infallible method of Allan Bay’s team. BOOKS #2 Barista sapiens. La guida def initiva all’espresso e al cappuccino perfetti (Barista sapiens. The ultimate guide to the perfect espresso and cappuccino) BY ANTONIO VINCENZO MALVASI, DARIO CIARLANTINI, LAURO FIORETTI 24,90 € An indispensable and complete compendium, enriched with many images that accompany the aspiring barista, but also the enthusiast, in refining the techniques of espresso extraction and cappuccino preparation. Alongside the canonical themes and indispensable topics (espresso, cappuccino, maintenance, latte art and much more), the text presents original and easy-to-learn insights: the wheel of perfect extraction, sensory tasting, espresso recipe, espresso formulas, grinding, coffee drinks, management and marketing. With clear, simple and engaging language, Barista sapiens is the ideal tool for all-round skills, which will result in an indelible learning experience! BOOKS #3 Cucina Povera (Poor cuisine) BY GIULIA SCARPALEGGIA 37,50 € “This age-old approach to ingredients and techniques, known as cucina povera, or poor cuisine, reveals the soul of Italian food at its best,” writes the author, Giulia Scarpaleggia, who recently launched her new book on Italian cucina povera published by Artisan, collecting in 100 recipes an amusing scenario that well describes the Italians’ ability to adapt to ingredients and needs, as demonstrated by recipes well known to cooks everywhere, including pappa al pomodoro, stracotto alla fiorentina, gnudi di ortica e ricotta or gelo di mellone siciliano.