Food&Blogger: Sabrina Gatti of Lasusinablog (part II)

2017-05-10 We’re back with the young foodblogger Sabrina Gatti. A pharmacist and member of the Parma Etica association, Sabrina is committed to increasing awareness of cruelty-free eating and respect for all forms of animal life.
How does she do it? Through Lasusinablog, the blog she launched last year and the home of her posts on nutritional science and cookery.
They say that vegans come from the future, because they already eat what everyone else will be eating in fifty years’ time. What do you say, Sabrina?
“It makes me think of Thomas Torelli’s film “Food ReLOVution”, which reveals how the modern food industry is unsustainable for the environment. I agree: our planet can no longer sustain intensive livestock farming or industrial agriculture for animal feed. We will all need to rethink the way we eat if we want to save our planet. Lots more people are getting involved in these issues: our conscience is being stirred…”
Why did you start your blog?
“I knew I wanted to go vegan, and I wanted to do it the right way. I was trying to find the right macro and micronutrients but there was nothing useful on line… So as well as recipes, my blog gives people information. My posts explain the scientific aspects of the vegan diet in simple terms. Recently I’ve also started running cookery courses to teach people more about veganism and raise funds for Parma Etica.”
What’s your signature dish?
“Recently I’ve been making a lot of bread. I find it really gratifying. I make my bread with a starter. It’s practical, as it gives me enough for the whole week, and it’s satisfying, as I love getting my hands into the dough…”
Is there a recipe you’d like to share with us?
“Sure. It’s my whole grain risotto with artichokes.”
What are the ingredients for four people?
“You need 200g of whole grain ribe rice, 250g of untrimmed artichokes, a litre of vegetable stock made with the discarded parts of the artichokes (the leaves and stalks), a glass of white wine, some garlic, a little extra virgin olive oil and salt to taste.”
How do you make it?
“Wash the artichokes and remove the tougher leaves, thorny tips and the choke, then cut them into fine strips. Put the water on to boil with the discarded parts of the artichokes (leaves and stalks) and simmer for 20 minutes. In a saucepan, soften the garlic in some olive oil, add the artichokes and season with salt. Cook gently for a few minutes then add the rice and the glass of white wine. Once the wine has completely evaporated, add the stock and bring to the boil; cover and lower the heat. Cook until the stock is completely absorbed (around 40-50 minutes), without stirring. Buon appetito!».

Mariagrazia Villa