Tuscany & Umbria

Pizzelle Cups

Monday, February 15th, 2016

Ingredients: 3 eggs ¾ cup white sugar 1/2 cup butter, melted 1 Tbsp. vanilla extract 1-3/4 cups all-purpose flour 2 tsp. baking powder Directions: In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth. […]

Olive Oil Ice Cream with Oregano

Monday, February 15th, 2016

Ingredients: 1 cup whole milk, well chilled 3/4 cup organic raw sugar or 1/2 cup Acacia Honey by Apicoltura Dr. Pescia 2 cups heavy cream 1 whole vanilla bean, seeds only or 1 to 2 teaspoons vanilla extract 2 tablespoons Trampetti Extra Virgin Olive Oil or Poggi Bonsi Extra Virgin Olive Oil by Trampetti 2 tablespoons Michele Ferrante […]

Olive Oil Poached Beef with Greens and Aged Balsamic

Monday, February 15th, 2016

Recipe courtesy of Ritrovo Italian Regional Foods Serves 4 Ingredients: ½ lb. top sirloin beef, finely sliced in large, flat filets ½ cup Trampetti Extra Virgin Olive Oil or Poggi Bonsi Extra Virgin Olive Oil by Trampetti 1 teaspoons Ritrovo Selections Aged Balsamic Vinegar 1 cup fresh salad greens 1 teaspoon sea salt Directions: Place olive […]

Stringozzi Pasta with Red wine, Wild Pinenuts, and Olive Oil

Monday, February 15th, 2016

Recipe courtesy of Ritrovo Italian Regional Foods Serves 4 Ingredients: One half bag Stringozzi Pasta by La Romagna 1 cup leftover red wine ½ cup Fior di Maiella Pinenuts, toasted ¼ cup Poggi Bonsi Extra Virgin Olive Oil by Trampetti Cinnamon to taste Parmigiano reggiano to taste Directions: In a food processer or mortar and […]

Ribollita

Monday, February 15th, 2016

Ribollita Recipe courtesy of Ritrovo Italian Regional Foods Serves 8 Ribollita means “reboiled” in Italian and was traditionally made with left-over beans and day-old bread. This hearty Tuscan soup is made with cannellini beans, kale, tomatoes, dried bread and a soffritto* of garlic & vegetables. This quick version is the perfect cold-weather meal. Ingredients: 1 […]

Bruschetta Capriciosa with Arugula and Tomato

Monday, February 15th, 2016

Recipe courtesy of Ritrovo Italian Regional Foods. This harlequin-colored bruschetta is a Ritrovo favorite antipasto in Rome before a pizza. The sweetness of the fresh tomato juice contrasting against the bitter olive tapenade and bright green arugula are a palate wake-up. Ingredients: 1 jar Radici of Tuscany olive pâté 1 cup tender arugula leaves, 3 […]

Tomato Bruschetta

Monday, February 15th, 2016

Recipe courtesy of Ritrovo Italian Regional Foods For a slightly heartier variation on this appetizer, stir Tuscan White Bean Appetizer by Radici of Tuscany into the tomatoes before topping the bread. Ingredients: 2 Roma tomatoes, halved, or seeded and chopped 2 tablespoons Trampetti Extra Virgin Olive Oil or Poggi Bonsi Extra Virgin Olive Oil by Trampetti […]

Bruschetta

Monday, February 15th, 2016

Recipe courtesy of Ritrovo Italian Regional Foods. What a simple, delicious way to enjoy three fundamental ingredients of central Italian cuisine—bread, potent extra virgin olive oil, and red wine (in the form of vinegar and by the glass, if you have a bottle on hand). Day old bread will provide you with the best, chewy-crunchiest […]

Torta al Testo (Umbrian Flatbread)

Monday, February 15th, 2016

Grazie to Jennifer McIlvane of Life Italian Style for this delicious traditional Umbrian recipe. Ingredients: 500g flour (about 2 ½ cups) 1 packet Lievito Piazzaiolo /2 Tbs baking powder pinch of baking soda 1 glass warm water 3 tablespoons Trampetti Extra Virgin Olive Oil 3 tablespoons  Parmigiano pinch of salt Directions: Make a well with […]

Umbrian Sgroppino

Monday, February 15th, 2016

Ingredients: 2 tablespoons chilled Gin 1/3 cup frozen lemon sorbet 1 cup chilled Prosecco 2 tablespoons egg white 1 tablespoon Trampetti Extra Virgin Olive Oil or Poggi Bonsi Extra Virgin Olive Oil by Trampetti chopped fresh mint leaves Directions: 1. Pour the gin into a cocktail shaker half-filled with ice, add lemon sorbet and shake vigorously. […]