The Festa della Repubblica is celebrated on June 2nd each year. This day commemorates the vote in 1946 when Italians chose to abolish the monarchy and establish a republic. This national holiday is marked by parades, celebrations, and the display of Italian flags throughout the country. It is an event that should not be forgotten, allowing all Italians to celebrate together at the table. For Italians, the table represents history, culture, tradition, conviviality, and—above all—love. The Italian flag features three colors that inspire delicious culinary interpretations and its colors are often represented by basil, mozzarella, and tomato—key ingredients commonly found in traditional Italian cuisine. Here are some recipes, ranging from appetizers to desserts, to celebrate La Festa della Repubblica.
Burratine con melanzana e tonno e pomodori al basilico
Burratine with Aubergine, Tuna, and Tomatoes with Basil
Ingredients:
3 tomatoes; an eggplant; 120g drained tuna in oil;
20g tggiasca olives; 6 mozzarella; 2 spring onions;
Basil; capers in salt; extra virgin olive oil; salt; pepper
Preparation:
Preheat the oven to 180°C. Cut the aubergine in half lengthwise, score the pulp, drizzle with oil, and bake cut side down on a lined tray for 20 minutes.
Peel and chop the tomatoes, then mix with 4 tablespoons of olive oil, pepper, and chopped basil.
Soften spring onion stems in boiling water.
Scoop out the baked aubergine pulp and mix it with tuna, chopped olives, and capers for the filling.
Soften mozzarella in boiling water, then shape it into a disk. Place filling in the center, close it like a bundle, and tie with a spring onion sheath. Repeat for 5 burratines. Serve with chopped tomatoes, adding salt and olive oil just before serving. Optionally, add fresh salad leaves. Enjoy! Grazie alla Cucina Italiana!
Orecchiette al Pomodoro - with Tomato Sauce
Orecchiette, a renowned fresh durum wheat pasta from Puglia, is served here with a simple tomato sauce, basil, and salted ricotta. This pasta, made from durum wheat semolina and water, has a unique ear-like shape and a rough surface that holds sauce well. While it's traditionally paired with turnip tops, orecchiette also excels in tomato sauce, enhanced by adding salted ricotta and basil for extra flavour.
Ingredients:
1 Kg ripe San Marzano tomatoes; 400g re-milled durum wheat semolina; 1 clove garlic; salt; hard ricotta; basil; extra virgin olive oil
Preparation:
Sauce: Cut a cross in the tops of the tomatoes. Blanch them in boiling water for 30 seconds, then drain, peel, and cut them into pieces, removing the seeds. In a pan, cook the tomatoes with 3 tablespoons of oil and a whole clove of garlic (in the peel) for 15-20 minutes. Remove the garlic and add salt to taste.
Orecchiette (if prepared fresh): Knead the semolina flour with approximately 220 g of warm salted water until you achieve a dough with a consistency similar to bread. Note that the exact amount of water needed may vary based on the quality of the semolina. Divide the dough into loaves (about 2 cm in diameter) and then cut them into 1 cm long pieces. On a well-floured work surface (a wooden pastry board works best), drag each piece with a finger or a rounded-tip knife to shape it into the classic orecchiette form. Cook the orecchiette in plenty of salted water. They are ready when they float to the surface. Drain and toss with the prepared tomato sauce. Serve the dish topped with plenty of grated ricotta and fresh basil leaves. Buon Appetito!
Two Options for Primi Piatti or Secondo:
Spaghetti all’acqua di pomodoro with Mozzarella Cream
This refined version of the classic summer dish combines spaghetti with fresh tomato and mozzarella. To prepare it, cook the spaghetti al dente and sauté it in tomato water, blending ripe tomatoes and draining the mixture. For the mozzarella cream, blend buffalo mozzarella with its liquid. Finally, garnish with cherry tomatoes, mozzarella cubes, and fresh basil. This dish is perfect for elegant lunches or dinners.
Ingredients:
600g ripe copper tomatoes; 350g spaghetti; one buffalo mozzarella; 8 Piccadilly cherry tomatoes; basil; salt; extra virgin olive oil
Preparation:
For the Tomato Water: Wash the copper tomatoes and blend them. Wrap the pulp in a cloth, place it in a colander with a weight on top, and let it drain for about 40 minutes.
For the Dressing: Blend 200 g of mozzarella at room temperature with 2 tablespoons of oil, adding its cooking water as needed to create a smooth cream. Dice the remaining mozzarella. Divide the Piccadilly tomatoes into quarters, remove the seeds, and cut them into cubes. Season the tomatoes with a pinch of salt and 3 tablespoons of oil.
For the Spaghetti: Cook the spaghetti in plenty of salted water, draining it a couple of minutes before the time indicated on the package. In a pan, stir the spaghetti with the tomato water for 3 minutes. Remove any excess liquid, add 2 tablespoons of oil, stir, and then turn off the heat. Season the spaghetti with mozzarella cream, garnish with the cherry tomatoes, mozzarella cubes, and a few basil leaves.
Gnocchi alla Sorrentina
Gnocchi alla Sorrentina is a delicious dish combining soft gnocchi with rich tomato sauce and stretchy mozzarella. Originating from the coastal areas between the Gulf of Naples and the Gulf of Sorrento, the recipe is said to have been created by a tavern cook experimenting with water, flour, and potatoes in the 17th century.
Using basil, mozzarella fiordilatte, and a sprinkle of parmesan, this dish’s light sauce makes it a favorite among many. You can also try a variation with stracchino or explore versions from chefs Paolo Barrale of Aria Restaurant in Naples and Giuseppe Saccone of the Hotel Mediterraneo in Sant'Agnello.
Ingredients:
Gnocchi: 500g potatoes; 150g flour; Grated Parmigiano Reggiano Dop; salt
The sauce: 400g tomato puree; 300g mozzarella; 16 cherry tomatoes; ½ onion; basil
Preparation:
Gnocchi: Cook whole potatoes with their skins in plenty of salted water until tender. Peel the potatoes while they are still warm and mash them. In a bowl, mix the mashed potatoes with flour, 1 tablespoon of Parmesan cheese, and a pinch of salt, being careful not to overwork the dough. Divide the dough into strips, cut them into small pieces, and shape each piece using a grater or fork to create the gnocchi. Place the shaped gnocchi on a floured tray. Boil the gnocchi in a large pot of boiling salted water. They are ready when they rise to the surface; drain them immediately.
For the Sauce: In a pan, heat 2 tablespoons of oil and sauté the chopped onion until translucent. Add the tomato puree and cook for about 15-20 minutes. Once done, turn off the heat and stir in 5-6 basil leaves for flavor.
Assembly: Pour the boiled gnocchi with the sauce and include 250 grams of shredded mozzarella. Spread cherry tomatoes on a baking tray, season them with a pinch of sugar, a pinch of salt, and a drizzle of oil. Bake them for 20 minutes at 150 °C (300 °F). In a baking dish, layer the gnocchi with 50 grams of shredded mozzarella and the roasted cherry tomatoes. Bake at 180 °C (356 °F) for 15 minutes. Once removed from the oven, garnish with fresh basil and serve immediately. Favoloso!
Two Options for Dessert:
Millefoglie con ganache al profumo di basilico
In Italy, puff pastry is layered with pastry cream and fruit for a 'light' dessert. Our version with refreshing white chocolate ganache and basil is sure to be a hit on the Festa della Repubblica.
Ingredients:
450g fresh cream; 230g 1 roll of rectangular puff pastry; 50mg white chocolate; 30g honey; 18
g cocoa butter; 4 strawberries; powdered sugar;
lime; basil
Preparation:
To prepare the millefeuille with basil-flavored ganache, start by washing the strawberries and slicing them into segments. Next, roll out the pastry and prick it with the prongs of a fork. Brush it with water, then sprinkle a couple of tablespoons of sifted icing sugar on top. Bake the pastry at 210 °C for about 15 minutes. Once it is baked, remove it from the oven and let it cool. Trim the edges and cut the pastry lengthwise into four equal parts, then cut each part into three segments on the short side. Now, prepare the whipped ganache as follows: Heat 150 g of cream with honey, the grated zest of half a lime, and three basil leaves until it starts to simmer. Strain the mixture and pour it over the chopped chocolate mixed with cocoa butter. Blend until the temperature reaches 35 °C, then add 230 g of cream while continuing to blend. Let it cool, then whip the very cold ganache until it becomes firm. Assemble the millefeuille by distributing the ganache between layers of puff pastry, using three pastry pieces for each portion. Top with dollops of whipped cream, a dusting of icing sugar, the strawberry wedges, small basil leaves, and grated lime zest. For best results, keep the assembled millefeuille in the refrigerator. You can prepare the ganache a day in advance; simply seal it, store it in the fridge, and whip it just before serving.
Le Minne di Sant’Agata
The Minne di Sant’Agata is a unique dessert that many outside of Sicily may not know, resembling a mini version of cassata but deserving its own recognition. Its story is rooted in the legend of Saint Agata, a young woman who refused Roman count Quinziano and suffered the amputation of her breasts as punishment. As a result, Minne are traditionally eaten in pairs to symbolize this. Today, Agata is celebrated as the patron saint of Catania.
Ingredients:
1 egg; 75 g sugar; 40 g flour; 1/2 orange 260 g sheep ricotta; 50 g chocolate chips; 30 g candied fruit; 300 g green marzipan; 250 g icing sugar;
30 g water; 6 candied cherries; 12 tablespoons limoncello; 6 candied cherries
Preparation:
To make the Minne di Sant’Agata, start with the sponge cake. Beat the eggs with 50 g of sugar using an electric whisk or a stand mixer with a wire whisk until the mixture is light and fluffy.
Next, add the grated orange zest. Gradually incorporate the sifted flour, mixing gently from the bottom up. Pour the batter into a 20 cm diameter cake pan and bake at 200°C for 7 minutes. While the sponge cake is baking, prepare the filling cream by mixing ricotta, chocolate chips, sugar, and candied fruit in a bowl. Once all the components are ready, assemble the cakes. Roll out the green marzipan until it is 2 mm thick. Use a pastry cutter to make circles that are 3 cm larger than the dome-shaped mold (we recommend using silicone molds with a diameter of about 6 cm). Place the marzipan in the mold and ensure the surface is level and free of cracks. Pour in the ricotta filling, leaving about half a centimeter from the top edge. Slice the sponge cake into two discs and use a pastry cutter (with a diameter of 6 cm) to cut out 12 sponge cake discs. Place one disc on top of the ricotta filling, pressing lightly. Soak the top disc with a teaspoon of limoncello or another liqueur of your choice.
Gently remove the cakes from the mold and place them on a wire rack. Prepare the icing by mixing icing sugar with water until smooth, then drape it over the Minne. For a more even coat, you can glaze the cakes a couple of times. Decorate each cake with half a candied cherry and let them dry for a couple of hours.
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