Italian Harvest Dinner

Ligurian Pasta with Chevre and Cundiun

Monday, December 5th, 2016

Makes 6 servings Ingredients: 1 pound Umbricelli Pasta 2-3 tablespoons Manucci Droandi Chianti Classico Extra Virgin Olive Oil 2 large chicken breasts, sliced into 1/2″ slices 1 teaspoon Ritrovo Selections Herbs & Salt 2 tablespoons Ritrovo Selections Citrus Balsamic Vinegar 8 ounces chevre (goat cheese), crumbled 1 jar of Cundiun, Ligurian Vegetable Appetizer, roughly chopped […]

Ligurian Marinated Goat Cheese

Tuesday, November 29th, 2016

Ingredients: 1 10 ounce Chevre log 1 jar Cundiun-Ligurian Vegetable Appetizer, roughly chopped 2 cloves garlic, minced 1/2 cup Manucci Droandi Chianti Classico Extra Virgin Olive Oil 1/4 cup basil, chiffonade Freshly ground pepper Directions: Place goat cheese log in a shallow dish. Top with the chopped Cundiun and garlic. Drizzle with the olive oil. Sprinkle […]

Schiacciata Bread (Tuscan Foccacia)

Sunday, November 27th, 2016

Adapted from Bab’s Kitchen Ingredients: 3 1/3 cups all-purpose flour 1 package yeast 3 teaspoons sugar 4 teaspoons Poggi Bonsi Fine French Grey Sea Sat 1 1/3 cups warm water (110-115 degrees F.) Manucci Droandi Chianti Classico Extra Virgin Olive Oil Directions: Add the sugar and the yeast to the warm water, let dissolve for about 10 […]

Chocolate Hazelnut Tiramisu

Saturday, November 26th, 2016

Ingredients: 1/2 cup brewed espresso or very strong coffee, at room temperature 1/4 cup Frangelico (or other hazelnut liquor), divided 2 teaspoons vanilla extract 3 large egg yolks 1/4 cup granulated sugar, divided 1 jar Gianduia Chocolate Hazelnut Spread 8 ounces mascarpone cheese (about 1 1/4 cups) 3/4 cup heavy cream 36-40  lady fingers 1 […]

Fried Sage Leaves

Saturday, November 26th, 2016

Ingredients: 1 bunch fresh sage 1⁄4 cup Mannucci-Droandi Chianti Classico Extra Virgin Olive Oil Sea salt Directions: Pinch off leaves from sage, rinse and pad dry. Heat oil in a small skillet over medium-high heat until hot. Fry 6–8 sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle […]

Pumpkin Gnocchi with Ligurian Walnut Sauce

Saturday, November 26th, 2016

We love this savory, flavorful gnocchi in the fall and winter months. The pumpkin gives the gnocchi a delicious dimension, as well as a delightful color. For perfect gnocchi, don’t work the dough too much and add as little flour as possible. It’s okay if the dough is a little sticky. Makes 6 servings   Ingredients: […]

Shaved Fennel, Orange and Arugula Salad

Saturday, November 26th, 2016

Ingredients: 4 tablespoons Ritrovo Selections Citrus Balsamic Vinegar 1/2 cup Manucci-Droandi Chianti Classico Extra-Virgin Olive Oil Poggi Bonsi Sea Salt with Lemon Freshly ground pepper 1 5-ounce package arugula 1 fresh fennel bulb, trimmed, halved, sliced paper-thin 2 oranges, peeled, quartered and sliced in 1/4″ slices 1/3 cup oil-cured black olives, halved, pitted 2 cups Parmesan cheese shavings […]

Italian Harvest Dinner Menu

Monday, October 17th, 2016

We’ll be cooking up this mouth-watering Italian meal using our bounty of Italian specialty foods and the fresh ingredients of autumn in the northwest. Tuesday & Wednesday, November 29 and 30, 2016. Class fee: $60 1 Homemade Schiaccata Bread (Tuscan Focaccia) Ligurian Marinated Goat Cheese and Pesto Rosso Featuring: Cundiun-Ligurian Vegetable Appetizer and Ritrovo Selections […]