On the Riviera

Keli’s Walnut Pesto

Friday, September 9th, 2016

I learned to make traditional walnut pesto in a quaint little specialty shop in Genoa, Italy. I tweaked it a little by omitting the bread and adding ricotta cheese, anchovie, and basil. I enjoy the creamy texture of the cheese along with the and crunchy nuts. It’s great on crostini or tossed with pasta or gnocchi. Ingredients: […]

Keli’s Fagiolini alle Genovese

Thursday, September 1st, 2016

My family loves these green beans! They’re a great side dish for salmon or steak and make a delightful addition to Salade Nicoise or other composed salads. Serve them warm or at room temperature.The people in The people in Liguria are fond of using anchovies in their cooking which gives an otherwise rather pedestrian vegetable […]

Tuna Rillettes

Thursday, September 1st, 2016

Ingredients: 1/2 cup mascarpone cheese 2 tablespoons extra-virgin olive oil 1 green onion, finely chopped (1 1/2 Tbsp.) 1 tablespoon lemon zest 3 tablespoons finely chopped fresh flat-leaf parsley, divided 3 tablespoons finely chopped fresh dill, divided 2 (7.76-oz.) jars oil-packed tuna fillets, drained 1/2 teaspoon Poggi Bonsi French Garden Sea Salt 1/4 teaspoon black pepper […]

French Blonde Cocktail

Thursday, September 1st, 2016

Makes 1 cocktail Ingredients: ½ oz. Elderflower liqueur 2 oz. Lillet Blanc 1 oz. dry gin 2 oz. freshly squeezed grapefruit juice 2 dashes of orange bitters 1 spring of rosemary and 1 lemon rind for garnish Directions: Shake all ingredients (except for garnishes) together in an ice-filled cocktail shaker for about 25 seconds, and […]

Gambas Fambées with White Wine and Tomatoes

Thursday, September 1st, 2016

Serves 4 Ingredients: 1 pound Trofie Pasta 1 jar Ritrovo Selections Pesto Rosso 1 pound large shrimp, peeled and deveined 2 tablespoons olive oil 2 tablespoons cognac 2 tablespoons GarlicIt Garlic with Basil, chopped 1 tablespoon unsalted butter Pinch of  red pepper flakes (more, if you’re feeling spicy) 3/4 cup white wine 1/4 cup basil, […]

Spinach & Ricotta Cheese Savory Tart

Monday, August 29th, 2016

  Ingredients: For The Pan: 2 tablespoons Olive Oil 1/2 cup Ritrovo Selection Breadcrumbs 1/2 cup chopped onion 1/3 cup diced Pancetta 1 tablespoon olive oil 10 ounces sautéed  fresh spinach 8 ounces ricotta cheese, drained 4 large eggs, lightly beaten 1/2 cup Pecorino or Parmesan cheese, grated Salt & Pepper Directions: Preheat oven to 375 […]

Brown Butter Crust

Monday, August 29th, 2016

Recipe developed by Keli Sim DeRitis Ingredients: For the crust: 6 tablespoons unsalted butter 1 tablespoon vegetable oil, I used Argan Oil because of it’s nutty flavor. 3 tablespoons water 1 tablespoon sugar ⅛ teaspoon Poggi Bonsi Fine French Grey Sea Salt. 1 slightly round cup all-purpose flour    Instructions: Preheat the oven to 410º. Cut […]

Limoncello Plum Tart with Brown Butter Crust

Monday, August 29th, 2016

Ingredients: 1 recipe Brown Butter Crust Zest and juice of 2 lemons 4 tbsp heavy cream 1/2 cup ground almonds 5 eggs 1/2 cup butter, melted 8 tbsp limoncello liqueur 6 plums or plucots, stoned and cut into wedges 1 cup granulated sugar Powdered sugar Directions: Prepare the brown butter crust. Place the lemon zest and […]

On the Riviera Menu

Monday, August 22nd, 2016

Thursday & Friday, September 8 & 9, 2016, 6-8pm We’ll cook coastal specialties from Portofino to Cap Farat featuring fresh flavors from the Italian and French Rivieras. Includes instruction, plenty of food sampling, cocktail, wine, and a recipe booklet. Class fee: $60, Call 425-988-3906 to reserve your spot. 1 French Blonde Cocktail Elderflower Liqueur, Gin, Grapefruit […]