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A rainbow of colours in the company of Cantine Santa Margherita
This year Cantine Santa Margherita will add a touch of color to every recipe. As a matter of fact the recipes on Internet site for the year 2002 will come in all the colors of the rainbow.
A recipe represents a set of flavors and fragrances, but the ingredients used to make it represent a kaleidoscope of color. When cooked the original colors disintegrate, transform and change.
Cantine Santa Margherita's on-line recipes in 2002 will have a color theme every month. The color will be the main one of the ingredients featured in the recipes.
A different color for every month of the year:
A RAINBOW OF COLORS FOR A RAINBOW OF FLAVORS !
N.B. all portions are for 4 people.
Column and editing of recipes by Patrizia Rivani Farolfi.
Contents
 January: White
As white as snow and ice, white is the color of mid-winter. It is also the color of the main ingredients featured in January: thistles, cauliflower, rice, fennel and whipped cream.
 "Hunchback" thistle soup
"Strong" cauliflower salad
Fresh cheese rice pie
Fennel pie
Poppy pudding from Thuringia
 February: Blue
All fish that inhabits areas far from the coasts and sea beds is known as “blue” fish in Italy: this includes herrings, mackerel, sardines, tuna, anchovies and swordfish. They all share the same tapering shape and above all the color, an iridescent steel-blue. Blue fish is a culinary treasures because of its sea taste and the softness of its flesh.
Fish cooked in fine salt
Scandinavian style herring hors d'oeuvre
Sardines "a beccaficu"
Anchovies with Belgian endive
 March: Pink
Pink is a soft, delicate color, the color of optimism sung by Edith Piaf in "La vie en rose". In cookery it is the color of rare and precious things such as salmon, tiny strawberries, lobster and seafood, proof that life is pink, especially when brought to the table.
Prawns in sherry
Fried strawberries
Pink mediterranean triumph
Tagliatelle with salmon and vegetables
 April: Yellow
Yellow - this bright, sunny color like spring flowers mimosa, forsythia and tulips is also the color of April’s ingredients, saffron, curry, eggs and lemon.
Tagliatelle with saffron
Castrated beef lamb
Stuffed boiled eggs
Lemon slices
 May: Green
Green is the color of nature which returns in the month of May in all its splendor. Green is the color of meadows and new leaves enveloped in such an intense light that reveals the color in all its glory. May's dishes are a tribute to the color green, which represents a fresh burst of plant life with asparagus, artichokes, spinach and kiwis.
Asparagus pudding
Fricassee artichokes
Kiwi Bavaria pudding
Spinach rolls
 June: Silver
Silver is the color of fish scales that are caught in this season: mullet, swordfish and baby anchovies heaped up in silver-colored piles on the fishmongers' stalls. Silver is the color of tiny confetti used to decorate bridal cakes and it is also the color of a very exotic fruit, Chinese lychees.
Baby anchovy fritters
Mackerel in milk
Mullet in orange
Mousse with silver confetti
Stuffed swordfish
 July: Blue
Blue like the sea, blue like a summer sky, blue like the back of the fish that belong to the shark family but which, unlike these, have a tasty, tender meat, like dogfish and pigeon hawk; cheeses such as Roquefort, Stilton, Blue Cheddar and the ultra-Italian Gorgonzola are also described as "bleu" . la Fran+ais. "Bleu" is also a method of cooking trout and blue is also the color of plums, a variety of prunes with a blue-colored peel. These are the ingredients for July's recipes.
Trout "bleu"
Gorgonzola risotto
Dogfish cutlets
Strasbourg plum pie
 August: Black
The black content of cuttle-fish, octopus and calamars serves not only as a protection to confuse predators who attack this seafood but it also eliminates their smell, enabling the seafood to escape more easily. Therefore, in cookery, sepia is used for its aromatic qualities in addition to giving color to typical dishes such as sepia used in Venetian dishes or spaghetti with sepia in Sicilian recipes.
Spaghetti with sepia
Mussels au gratin
Crab soup à la provençale
Sushi with seaweed n'ori
Black-drowned octopus
 September: Violet
Purple like the September sunset, when the sunlight is not so harsh and is tempered by gentle violet reflections: the image of unforgettable colors and sensations as decried by Homer in his verses of unrivalled beauty. Purple is the color of September's fruits: eggplant, figs, prunes and the more exotic passion fruit.
Eggplant Fritters
Passion fruit sorbet
Fig Bavarian pudding
Prune dumplings
 October: Orange
Orange, the color of sunset in October, heralds the first sign of the arrival of winter. The orange of pumpkin pulp, the yellow orange of polenta corn flour, the orange of peppers, of the first oranges and mandarins announce, with their citrus fragrance, the arrival of the winter to come.Orange is thus the color of the month of October and all its fruits.
Sweet and sour pumpkin pie
(Dressed) Polenta "conscia"
Pepper Soufflé
Eastern sausage
Savory mandarin fritters
 November: Russet
Russet is that special color midway between red and brown. It is the color of the leaves in fall and the various tones of russet characterize these November dishes: from the very pale truffles to the almost brown chestnuts, the largest variety of which are called "marroni" ("big brown ones") in Italian. Russet is also the color of King William pears and golden russet is the color of tea which is used in this month's recipe to make an unusual pudding: tea-flavored ice-cream.
Tea ice-cream
Parmesan bake with truffles
Lamb with pears
Chine of pork with chestnuts
 December: Red
Red, the color of December and of Christmas, the most wonderful feast-day of the year. Holly and Poinsettia berries are red. Raspberries, apples and redcurrants, the ingredients for this month, all share this color. Turkey most certainly does not have this bright color, but December's recipe is cooked in red wine reflecting the theme and turkey is also the main Yuletide dish, so even if it does not have this month's color this can be allowed as it reflects the festive spirit of Christmas.
Raspberry pudding
Deer with redcurrant
Baked Annurca apples with red blackcurrants
Turkey stew in salmì
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