July 2, 2013

Missoni Marmalade: As Featured in VOGUE Bambini

What child isn't picky about the food they eat? Nowadays it's almost impossible to get your children to eat anything besides cake and cookies.

Included in the Anniversary issue of VOGUE Bambini is Mommy and Baby approved food by Italian Chef, Alessandro Enriquez who shares his favorite recipes and interviews Mommy-to-Be Margherita Maccapani Missoni.

It comes to no surprise that color is, and will be, an important factor for Margherita when she cooks for her family and future baby, "Colors have always been important in the Missoni house, and that includes food," Margherita shares. She recommends Palatschicken with her grandmother Rosita's Marmalde.

We have the recipe for you here!

               PALATSCHICKEN - Serves 4
 Ingredients :
          2 eggs
          100ml of milk
          75g flour
          25g sugar
          80g butter
          1/2 cup of apricot marmalade, salt, powder sugar, ground almonds

Mix the eggs with the milk and 50ml of water in a bowl. Add the flour, sugar and a pinch of salt. Keep beating the batter until it become smooth and frothy. Melt some butter in a pan and pour 1/8 of the batter in the pan. Brown the crepes on both sides for 3 minutes. Spread the crepes with the apricot jam, fold them and place them in a Pyrex glass baking dish in a tepid oven. Sprinkle with powdered sugar and ground almonds. Serve warm.

We cant wait to try all the recipes featured in the months VOGUE Bambini special edition "Il cibo che sorride"

As a special treat, take a look at the promo video for An Italian Theory.
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