girodelmondoatavola

3

INTRODUCTION

EUROPE

BACALHAU À GOMES DE SÀ - PORTUGAL

PAELLA VALENCIANA, PIMIENTOS RELLENOS -

SPAIN

PARMENTIER SOUP, BOUILLABAISSE, TARTE

TATIN - FRANCE

COLCANNON - IRELAND

CHRISTMAS PUDDING - ENGLAND

COCK-A-LEEKIE - SCOTLAND

FARIKAL - NORWAY

LAX PUDDING - SWEDEN

REINDEER STEW - FINLAND

BLINI WITH CAVIAR - RUSSIA

SILGUSOUST - ESTONIA

BORSCHT - UKRAINE

PIEROGI - POLAND

FRIKANDELLER - DENMARK

GLAZED PORK SHANK - GERMANY

SMOKED HERRING SALAD - NETHERLANDS

MOULES FRITES - BELGIUM

BRYNDZOVÉ HALUSKY - SLOVAKIA

GOULASH - HUNGARY

KÄSESPÄTZLE - AUSTRIA

GRÖSTI - SWITZERLAND

PIZZA MARGHERITA, BUCATINI

ALL’AMATRICIANA, SARDE ALLA BECCAFICO -

ITALY

PALACINKA - SERBIA

MOUSSAKA, TZATZIKI - GREECE

BAKLAVA, DÖNER KEBAP - TURKEY

AFRICA

LAMB TAJINE AND WITH LEMON, KA’B AL-

GHAZAL - MOROCCO

COUSCOUS, BOUREK, LOBSTER CURRY -

ALGERIA

BRICK, MAKROUD - TUNISIA

SHARBA - LIBYA

FOUL, WARAH ENAB - EGYPT

CALDO DE PEIXE - CAPO VERDE

YASSA - SENEGAL

MAFÉ - GAMBIA

OLELEH - SIERRA LEONE

ATTÉKIÉ - IVORY COAST

FOU FOU - CAMEROON

ZIGHINÌ - ERITREA

INJERA - ETHIOPIA

KALLUUN - SOMALIA

NYAMA CHOMA - KENYA

M’CHUZI WAKUKU - TANZANIA

CHICKEN IN PIRI PIRI SAUCE - MOZAMBIQUE

BOBOTIE, SOSATIE - SOUTH AFRICA

MADAGASCAN LOBSTERS WITH RICE -

MADAGASCAR

THE AMERICAS

QUEBECOIS MAPLE PIE, REVELLION TOURTIERE

- CANADA

PASTRAMI, CHEESE CAKE, OYSTERS

ROCKEFELLER, THANKSGIVING TURKEY, CLAM

CHOWDER, PLYMOUTH ROAST GOOSE,

WILLIAMSBURG CREAM OF PEANUT SOUP -

UNITED STATES

GUACAMOLE, CHILI CON CARNE, BURRITOS Y

TACOS, CHILIS RELLENOS - MEXICO

GALLO PINTO - COSTA RICA

PLATANOS EN TENTACIÒN, AJIACO - CUBA

JERK CHICKEN - JAMAICA

GRIOT - HAITI

EMPANADAS ANTIOQUENAS - COLOMBIA

HALLACA - VENEZUELA

FEJOADA, CHURRASCO, JERIMUM CON COCO,

BACALHAU A BAIANA - BRAZIL

CEVICHE DE ATUN - PERU

CAZUELA DE AVE - CHILE:

ASADO, LOCRO - ARGENTINA

ASIA

TABBOULEH - LEBANON

GEFILTE FISCH - ISRAEL

FALAFEL - SYRIA

SABAI POLÒ - IRAN:

SPAS - ARMENIA

GIALROSA CIALAO, SAMBOSAY GOSHTI -

AFGHANISTAN

HALVA, CHAPATI, SAJJI - PAKISTAN

VINDALOO PORK, TANDOORI MURGHI, CURRY

KABOB, KADHAI PANEER - INDIA

STEAMED DUMPLINGS, PEKING DUCK, OYSTER

SAUCE, SPRING ROLLS - CHINA

BIBIMPAP, KIMCHI - KOREA

TEMPURA, SASHIMI, SUKIYAKI, AZUKI BEAN

PASTE, ZARU SOBA - JAPAN

BANH XÈO, GAKHO - VIETNAM

LAHONG NHOAMI SACH CHROUK PAKON -

CAMBODIA

TOM YAM KUNG, MEE KROB - THAILAND

NANAS GORENG, NASI GORENG, LEMPER -

INDONESIA

OCEANIA

KANGAROO FILETS, PAVLOVA CAKE,

LAMINGTONS - AUSTRALIA

STUFFED LAMB CHOPS, ROASTED KUMARA

SALAD - NEW ZEALAND

KOKODA - FIJI

PALUSAMI - SAMOA

BANANA PO’E - TAHITI

HAWAIIAN CHICKEN, SESAME MAHI MAHI -

HAWAII

INDEX

CONTENTS

2

54

EUROPE CUIS INE INSPIRED BY ART

The real voyage of discovery consists not in seeking new

landscapes but in having new eyes.” This is what the

enlightened Voltaire wrote. Suggesting a keystone maxim

for whoever is a traveler, or feels like a traveler, or wants to

be a traveler, but only seeks new lands as an exercise akin to

solving puzzles or collecting trophies, unless the traveler

adopts new eyes. The African desert that opens up in front

of one, the oceans that appear before one’s eyes, the

sculptures in the rock formations

American parks, the superb European coastline, the chic

Italian piazzette, all call for eyes that can go beyond things in

order to be always different and to maintain a uniqueness in

plurality. We need eyes that can see beyond what they look

at. A journey around the world tickles one’s fantasy, awakens

desire and inspires dreams. And, in seasoned traveler it

becomes a metaphor that engages them in a planning

exercise for days on end. Until they discover that the

journey round the world is in his heart. They goes through

the most unthinkable vibrations, suppressed desires, escape

routes and childlike dreams. There is no answer to the

question: “Which is the best way?” There is no predefined

itinerary, no suggested route, no signed road. It is instinct

that leads to the discovery of the world; a subtle affinity of

feelings.

When we point a finger at a spot on the globe, the world is

an undifferentiated whole and holds as many surprises as

the enormity of unknown space. It is like a surprise gift,

resulting in the disillusionment of the expected or the joy of

the unexpected. And when the finger points to a specific

place, and only at that place, willpower comes into play

demanding discovery, adventure and exploration.

Discovery does not lie in the destination but in the journey.

It is not the port of destination but the sailing. It is the way

home but not the domestic hearth. Heights, islands,

mainland, plains, clearings, hills and queness in plurality. We

need eyes that can see beyond what they look at. A journey

around the world queness in plurality. We need eyes that

can see beyond what they look at. A journey around the

world squares can all be expressed in one word:

destinations.






































feelings.
















destinations.















6
























feelings.
















destinations.






































feelings.
















destinations.















THE REAL VOYAGE OF DISCOVERY CONSISTS NOT IN SEEKING NEW LANDSCAPES BUT IN HAVING NEW EYES.

SUGGESTING A KEYSTONE MAXIM FOR WHOEVER IS A TRAVELER, OR FEELS LIKE A TRAVELER, OR WANTS TO

TRAVELER, KIN TO SOLVING PUZZLES OR COLLECTING TROPHIES, UNLESS THE TRAVELER ADOPTS NEW EYES.

8

INGREDIENTS FOR 6 PEOPLE:

4 TABLESPOONS OLIVE OIL

1 ONION, CHOPPED

2 CLOVES GARLIC, MINCED

1 RED BELL PEPPER, CHOPPED, GROUND BLACK PEPPER TO TASTE

4 OUNCES CHORIZE SAUSAGE, CUT INTO PIECES

2 SKINLESS, BONELESS CHICKEN BREAST HALVES - CUT INTO 1 INCH CUBES

1 (12 OUNCE) PACKAGE UNCOOKED ARBORIO RICE

5 CUPS CHICKEN BROTH

1/2 CUP WHITE WINE

1 SPRIG FRESH THYME

1 PINCH SAFFRON

2 SQUID, CLEANED AND CUT INTO 1 INCH PIECES

2 TOMATOES, SEEDED AND CHOPPED

1/2 CUP FROZEN GREEN PEAS

12 LARGE SHRIMP, PEELED AND DEVEINED

1 POUND MUSSELS, CLEANED AND DEBEARDED

1/4 CUP CHOPPED ITALIAN FLAT LEAF PARSLEY

PAELLASPAIN

Heat olive oil in paella pan over medium heat. Add in onion, garlic and pepper; cook and stir for a few

minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock,

wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15

minutes; stir occasionally. Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2

cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary, up to 2 cups

additional stock, 5 cups total. Cook until rice is done. Stir in squid, tomatoes, and peas. Cook for 2

minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes. Remove the

foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.

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175 ML (6 FL OZ) OLIVE OIL

2 ONIONS, THINLY SLICED

2 LEEKS, SLICED

3 TOMATOES - PEELED, SEEDED AND CHOPPED

4 CLOVES GARLIC, MINCED

1 SPRIG FRESH THYME

1 BAY LEAF

1 TEASPOON ORANGE ZEST

350 G (12 OZ) MUSSELS, CLEANED AND DEBEARDED

2 L (3 1/2 PINTS) BOILING WATER

SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE

2 KG (5 LB) RED MULLET OR SEABASS

1 PINCH SAFFRON THREADS

350G(12 OZ) FRESH PRAWNS, PEELED AND DEVEINED

BOUILLABAISSEFRANCE

Heat the olive oil in a large saucepan, and add the onions, leeks, tomatoes and garlic.

Cook and stir over a low heat for a few minutes until all vegetables are soft. Stir in the

thyme, bay leaf and orange zest. Add shellfish and boiling water; stir to combine.

Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3

minutes to allow the oil and water to combine. Add fish, and reduce the heat to

medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should

be opaque and tender, but still firm. Fish should not be falling apart.

Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into

a warmed tureen or soup dishes. Serve immediately.

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INGREDIENTS FOR 8/10 PEOPLE:

1 OZ /25 G MIXED CANDIED PEEL, FINELY CHOPPED

1 LB /450 G DRIED MIXED FRUIT (USE GOLDEN RAISINS/SULTANAS, RAISINS, CURRANTS)

1 SMALL COOKING APPLE, PEELED, CORED AND FINELY CHOPPED

GRATED ZEST AND JUICE 1/2 LARGE ORANGE AND 1/2 LEMON

4 TABLESPOONS BRANDY, PLUS A LITTLE EXTRA FOR SOAKING AT THE END

2 OZ /55 G SELF-RAISING FLOUR, SIFTED

1 LEVEL TABLESPOONS GROUND MIXED SPICE

1 1/2 TABLESPOONS GROUND CINNAMON

4 OZ /110 G SHREDDED SUET, BEEF OR VEGETARIAN

4 OZ /110 G SOFT, DARK BROWN SUGAR

4 OZ /110 G WHITE FRESH BREAD CRUMBS

1 OZ /25 G WHOLE SHELLED ALMONDS, ROUGHLY CHOPPED

2 LARGE FREE-RANGE EGGS

CHRISTMAS PUDDINGENGLAND

Lightly butter a 2 1/2 pint (1.4 liter) pudding basin. Place the dried fruits, candied peel, apple, orange and

lemon juice into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel

and leave to marinate for a couple of hours preferably overnight. Stir together the flour, mixed spice and

cinnamon in a very large mixing bowl. Add the suet, sugar, lemon and orange zest, bread crumbs and

nuts and stir again until all the ingredients are well mixed. Finally add the marinaded dried fruits and stir

again. Beat the eggs lightly in a small bowl then stir quickly into the dry ingredients. The mixture should

have a fairly soft consistency. Now is the time to gather the family to take turns in stirring, making a wish

and adding a few coins. Spoon the mixture in to the greased pudding basin, gently pressing the mixture

down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment,

then a layer of aluminum foil and tie securely with string. Place the pudding in a steamer set over a

saucepan of simmering water and steam the pudding for 7 hours. Make sure you check the water level

frequently so it never boils dry. The pudding should be a deep brown color when cooked. Remove the

pudding from the steamer, cool completely. Remove the paper, prick the pudding with a skewer and

pour in a little extra brandy. Cover with fresh greaseproof paper and retie with string. Store in a cool dry

place until Christmas day. On Christmas day reheat the pudding by steaming again for about an hour.

Serve with Brandy Sauce, Brandy Butter or custard. Left over Christmas pudding can be reheated by

wrapping tightly in aluminum foil and heating through in a hot oven .

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6 CUPS WATER

3/4 TABLESPOON SALT

1/2 CUP FINELY CHOPPED CARROTS

1/4 CUP CHOPPED GREEN BELL PEPPER, DIVIDED

1/2 STALK CELERY, CHOPPED

1 MEDIUM BEET

1/2 CUP CANNED PEELED AND DICED TOMATOES

3 POTATOES, QUARTERED

1/3 CUP BUTTER

1/2 CUP CHOPPED ONION

1 1/2 CUPS CANNED TOMATOES

3 CUPS FINELY SHREDDED CABBAGE, DIVIDED

1/4 CUP HEAVY CREAM

3/4 CUP DICED POTATOES

1 TABLESPOON DRIED DILL WEED

1/4 TEASPOON GROUND BLACK PEPPER TO TASTE

SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE

BORSCHTUKRAINE

Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large

stock pot over high heat. Bring to a boil.

Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender,

approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes.

Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with

remaining sauce, and continue simmering 5 minutes more, or until tender. Remove beet from boiling

liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1

tablespoon of butter and the cream. Mash together until smooth. Return the 1/2 cup of reserved onion-

tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm,

approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and

mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season

with black pepper, and serve.

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300 G LEEKS, WASHED AND FINELY CHOPPED

300 G POTATOES, PEELED AND SLICED

150 G CHOPPED SMOKED BACON, FAT REMOVED

700 ML VEGETABLE STOCK

290 ML MILK

GROUND BLACK PEPPER

OLIVE OIL

POTATO, LEEK AND SMOKED BACON SOUPGERMANY

Slice off leek tops and root ends. This recipe needs only the tender, light green part of

the leek. Slice leeks lengthways down the centre, clean well under cold, running water

and pat dry with a piece of kitchen paper. Slice leeks horizontally into thin slices and set

aside. In a medium saucepan over medium-high heat, sauté bacon until lightly golden.

Add sliced leeks and sauté 3-5 minutes more or until leeks are soft.

Pour in stock, bring soup to the boil. Then lower heat and leave to simmer.

In a separate pot, melt butter over medium heat. Add flour and whisk well until

combined.

Add to soup, whisking well to avoid lumps. Bring to the boil and season to taste.

Remove from heat. Lightly beat egg yolk and cream together; stir into soup.

Serve immediately.

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2 (8 OUNCE) CONTAINERS PLAIN YOGURT

2 CUCUMBERS - PEELED, SEEDED AND DICED

2 TABLESPOONS OLIVE OIL

1/2 LEMON, JUICED

SALT AND PEPPER TO TASTE

1 TABLESPOON CHOPPED FRESH DILL

3 CLOVES GARLIC, PEELED

TZATZIKI SAUCEGREECE

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon

juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a

separate dish, cover and refrigerate for at least one hour for best flavor.

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AFRICA COOKING WITH COLORS
























feelings.
















destinations.






































feelings.
















destinations.















24


4 POUNDS FAT-TRIMMED BONED LAMB SHOULDER OR OTHER CUT

SUITABLE FOR STEWING, RINSED AND CUT INTO 1 1/2-INCH CHUNKS

2 ONIONS (8 OZ. EACH), PEELED AND THINLY SLICED

4 CLOVES GARLIC, PEELED AND MINCED

1 TABLESPOON EACH PAPRIKA AND GROUND CUMIN

1 TEASPOON EACH GROUND TURMERIC, GROUND CINNAMON,

AND MINCED FRESH GINGER

1/2 TEASPOON CAYENNE

1/8 TEASPOON GROUND CARDAMOM

2 1/2 CUPS FAT-SKIMMED CHICKEN BROTH

1 CAN (14 1/2 OZ.) DICED TOMATOES

2 TABLESPOONS TOMATO PASTE

SALT AND FRESH-GROUND PEPPER

FLUFFY COUSCOUS

1/3 CUP PITTED KALAMATA OLIVES

1/3 CUP CHOPPED FRESH CILANTRO

PRESERVED LEMONS (GARNISH)

HARISSA (GARNISH)

LAMB TAGINEMOROCCO

Brown lamb. Discard all but 2 tablespoons fat from the pan.

Add onions and garlic to pan; stir often over medium heat until onions begin to get limp, 3 to 5 minutes.

Add paprika, cumin, turmeric, cinnamon, ginger, cayenne, and cardamom; stir until very fragrant, about

30 seconds. Add broth, tomatoes (including juices), and tomato paste. Bring to a boil over high heat.

Reduce heat, cover, and simmer, stirring occasionally, until lamb is tender when pierced, about 1 hour.

Skim off and discard any fat. Add salt and pepper to taste.

On dinner plates or a large rimmed platter, mound couscous and form a well in the center. With a slotted

spoon, transfer lamb and vegetables to well. Measure pan juices; if less than 3 cups, add water to make

that amount, return to pan, and bring to a boil over high heat. Add salt to taste. Pour juices into a bowl

and pass to add to taste. Scatter olives and cilantro over lamb; garnish as desired (see notes). No-mess

browning.

Place meat in a heavy-bottomed 5- to 6-quart pan. Add 1/2 cup water; cover and bring to a boil over

high heat. Reduce heat and simmer briskly over medium heat until meat is gray on the outside and has

rendered juices and fat, 15 to 20 minutes. Uncover pan, increase heat to high, and stir often until most

of the liquid has evaporated, 15 to 20 minutes. Reduce heat to medium-high and stir often until meat

juices have caramelized and darkened and meat has browned in the rendered fat, about 5 minutes

longer. If drippings and the brown film on pan begin to scorch, reduce heat to medium.

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2726

ASIA EMBRACING A WEALTH OF SPICES AND SEASONINGS
























feelings.
















destinations.






































feelings.
















destinations.















28

INGREDIENTS FOR 4 PEOPLE:1 PACKAGE DRIED YEAST OR 1 CAKE FRESH YEAST

1 CUP LUKEWARM WATER

4 1/2 CUPS FLOUR

1/4 CUP SUGAR

2 TABLESPOONS CRISCO OR VEGETABLE OIL

1/2 CUP BOILING WATER

2 TABLESPOONS SESAME SEED OIL

STEAMED BUN DOUGHCHINA

Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let

rise 1 hour, until bubbles appear.

Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour

into yeast mixture. Add 3 1/2 cups flour.

Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a

warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours. Divide into

2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into

roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total). Flatten each piece

with palm of hand. Roll with rolling pin into 3 inch circles. Brush with sesame seed oil.

Indent middle of circle with chopstick. Fold circle in half so that it becomes a half

moon. Crimp edges tightly with fork. Place each roll on separate square piece of

foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk,

about 30 minutes. Remove towel.

Steam, tightly covered, over briskly boiling water for 10 minutes. Serve

with Peking Duck, Crispy Duck, or with any filling you desire. May be

prepared in advance. May be frozen. Thaw out in plastic bag and re-

steam 10 minutes.

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INGREDIENTS FOR 4/6 PEOPLE:4 CUPS COLD COOKED RICE

8 OUNCES COOKED CHICKEN CHOPPED

2 EGGS (MORE IF DESIRED)

1/2 CUP GREEN PEAS

1 MEDIUM ONION, DICED

1 GREEN ONION, DICED

SEASONINGS (ADD ACCORDING TO TASTE):

LIGHT SOY SAUCE

OYSTER SAUCE

SALT

PEPPER

OIL FOR STIR-FRYING, AS NEEDED

CHICKEN FRIED RICETHAILAND

Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion. Heat wok and add oil. When oil

is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning

over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.

Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for

the green peas.

Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper

and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve

chicken fried rice with the strips of egg on top and the green onion as a garnish.

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3332

AMERICA THE NEW WORLD CUIS INE
























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34


1/4 CUP GOLDEN RAISINS

1/4 CUP RAISINS

1 CUP PLAIN LOW-FAT YOGURT

1 (3 OUNCE) PACKAGE CREAM CHEESE

1 1/4 CUPS LOW-FAT COTTAGE CHEESE

1 TEASPOON VANILLA EXTRACT

1/2 CUP WHITE SUGAR

1/2 CUP LOW-FAT MILK

1 (.25 OUNCE) PACKAGE UNFLAVORED GELATIN

3 EGG WHITES

1 CUP BOILING WATER

2 TABLESPOONS WATER

CHEESECAKEUNITED STATES OF AMERICA

Put all the raisins in a small bowl, and pour hot water over them. Set the bowl aside. Heat

1/4 cup white sugar with 2 tablespoons water in a small saucepan over medium-high heat.

Boil the mixture until the bubbles rise to the surface in a random pattern. This indicates that

the water has nearly evaporated, and that the sugar is beginning to cook. With a small

spoon, drop a bit of the sugar into a bowl filled with ice water. If the sugar dissolves

immediately, continue cooking the sugar mixture. Remove from heat when the sugar

dropped into the water can be rolled between your fingers into a ball.

Begin beating the egg whites with an electric mixer on high speed. Pour the sugar syrup

down the side of the bowl in a thin, steady stream. When all the sugar has been

incorporated, decrease mixer speed to medium. Continue beating until the egg whites are

glossy, have formed stiff peaks, and have cooled to room temperature--about 10 minutes.

Increase the speed to high, and beat the meringue for 1 minute more. Puree the yogurt,

cream cheese, cottage cheese, vanilla extract, and 1/4 cup white sugar in a food processor

or blender. Scrape the cheese mixture into a large bowl.

Pour the milk into a small saucepan. Sprinkle the gelatin over the milk. Let it stand until the

gelatin softens, about 5 minutes. Heat the milk over a medium heat, stirring until the

gelatin is dissolved. Stir the milk into the cheese mixture. Mix about 1/3 of the meringue

into the cheese mixture to lighten it. Gently fold in the rest of the meringue. Line an 8 inch

cake pan with plastic wrap. Drain the raisins, and scatter them in the bottom of the pan.

Then pour the cheesecake batter into the lined pan. Chill for 4 hours. To turn out the

cheesecake, invert a serving plate on top of the pan. Turn both over together. Lift away the

pan, peel off the plastic wrap, and slice for serving.

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girodelmondoatavola

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