Last indulgences of winter
The days are getting longer. The spring equinox comes at the end of March, but it is still plenty cold outside. Take the chill out of the late winter evenings with this warm and comforting dish of pasta, radicchio and rich Alpine Fontina. Nutmeg is typically used in dishes with cream and cheese. freshly grated is best. Use a Microplane grater. Try using white peppercorns if you happen to have some on the spice shelf.
Schiacciata is the Tuscan version of focaccia. Schiacciata means “pressed down”. You press down on the dough with your fingertips, to give it an uneven surface that makes it more fun to eat. Make one of the breads the traditional way with sea salt and rosemary. Be more extravagant with the second one and top it with halved cherry tomatoes, thinly sliced onions, zucchini or mushrooms. You could even make a sweet version with grapes or figs and a sprinkle of sugar.
This salad seems to vary from town to town and evolve with the seasons along the Riviera dei Fiori. Some authors call it a tomato salad, and others barely include tomatoes. Some have potatoes, some do not, anchovies appear to be optional, as are capers and celery. Unlike Salade Niçoise, no one calls for artichokes.
This makes a wonderful first course for two or an individual serving for one diner. Chill your serving plate in advance of preparation. A long sharp knife makes the slicing easy. You can briefly freeze the tuna to facilitate slicing. You can pound the tuna between two sheets of plastic wrap to make it even thinner. Use peppery microgreens like radish, arugula or watercress.
Here is a slightly unconventional take on a raspberry bar cookie topped with a buttery, old fashioned streusel topping made with oats. Instead of raspberry jam, the filling is made with fresh or frozen raspberries cooked down with A L’ Olivier’s Raspberry Vinegar (made with raspberry puree). This is a nice recipe to make with the kids for Valentine’s Day. Good for gifting.
This is the peak season for Myer lemons. This is inspired by a dish served in Taormina with no green garnish or grated cheese. It is unusual and extra special. lt takes only minutes to prepare. Pass grated Parmigiano if you will. It makes a great first course before simply grilled fish.
Emilia -Romagna is renowned for its cattle, Parmigiano Reggiano DOP and Tradizionale DOP. This recipe uses all three in a combination that is unbeatable. This is a great recipe to use for Father’s Day (if Dad is a carnivore). Dry-aged steaks will make this a memorable gastronomic event.
Here is a welcome relief from bland, mayonnaise-based potato salads. It is hearty, flavorful and it is loaded with bacon. Makes for a nice filling fare as Autumn approaches. We quarter the potatoes and keep the skins on for color and rustic appeal. The sharpness of red wine vinegar, whole grain mustard, and onions are mellowed with a bit of sugar and brightened with a handful of sweet herbs. Use a non-reactive sauté pan or enameled cast iron.
This is a beautiful fall dessert that is elegant in its simplicity. If you want to be fancy leave the pears whole. Remove the core from the bottom. Pare the fruit, leaving the stem intact. Serve them on a bed of Crème Anglaise and drizzle with the wine and honey reduction.
You are looking for an original starter for your festive meal? We have concocted a delicious balanced recipe for you. The aromatic black truffle olive oil is added at the end of cooking these delicious stuffed mushrooms. Something to delight your guests with a simple and quick recipe.
What better way to showcase Amedei Toscana Gocce Drops than in a triple mousse layered cake for the Holidays?
A layer of 70% dark chocolate cake, topped with three layers of mousse containing 90% dark chocolate, latte (milk), and Toscano white.
Try the whole cake or feel free to deconstruct by just preparing and serving the mousse layers as a whole or in individual cups!
Fudgy brownie cupcakes iced with dark chocolate buttercream are topped with chocolate shortbread cookies decorated with the phases of the moon that will leave you spellbound. Celebrate the night.
We modified and used @amedeitoscana Italian chocolate for this recreation.
Thank you @butternutbakery for this recipe- we enjoyed recreating it!
Recipe by Jenna Barnard @butternutbakery
In the markets of Sicily, you can conveniently buy roasted peppers right off the grill. Back in the USA, we must roast them ourselves. They make a great addition to an antipasti spread. as a topping for bruschetta or to round out a sandwich. Try them with sword fish or tuna. Make these the next time you fire up the grill.
A cauliflower steak and a side salad is a lighter version of this traditional meat and potatoes meal. Dress your cauliflower up with an Edmond Fallot Dijon Mustard sauce that will make your taste buds say oo la la! Garnish with fresh herbs and serve with your favorite salad blend.
The Old Fashion was developed near the dawn of the 20th Century, so called because it harked back the style of cocktail in vogue in the early 1800’s. We substitute Villa Manodori "Artigianale" Balsamic Vinegar of Modena IGP for the usual Angostura bitters with great results.
Summer grilling calls for grilling more than just meats and vegetables. Charring pineapple creates a lovely caramelized texture because of the high sugar content. We pair with vanilla gelato and a drizzle of Cavalli Condimento Balsamico for a sweet and savory dessert for those perfect picnic days.
If you have the inclination and some time on your hands you can make your own ravioli. A good brand of store-bought is fine. It is well worth patronizing an Italian specialty store in your area. Lifting the ravioli out of the boiling water with an Asian-style spider or slotted spoon rather than pouring them into a colander will keep them from tearing. The sauce is basically a mushroom sauté with Balsamico. Many grocery stores are now offering a mix of wild mushrooms in one container.
In some neighborhoods this is called grain pie. We are using pasta frolla made with butter for the crust. Some people use lard and bake it in a 10” springform. The dough is crumbly and tender, easy to make and foolproof to work with. If you tear it, just pinch the edges together. This pie is traditionally served at Easter. It is loaded with symbols of renewal, the grains of wheat, eggs and fresh ricotta. Orange and cinnamon are traditional flavors. Sometimes people use orange flower water, some add candied orange peel. We use orange zest.