May 2010

Vincotto Vinegar, Fig Selection from Calogiuri

Vincotto Vinegar, Fig Selection from Calogiuri

Olio2go’s customer, Karen, sent this fabulous recipe to share. We’re so surprised that it’s a hit. Who would think “kale” for a salad. This just may be a good excuse to consumer more Vincotto Fig Vinegar!?

From Karen…OK here is my recipe that knocked the socks off everyone, even 18 year old boys. 

Accidental Tomato Kale Salad
1 part finely sliced Kale (ribs removed of course)
1/2 part chopped Cilantro
1/2 part chopped basil
1/2 part chopped flat leaf parsley
super sweet small tomatoes halved
Fresh squeezed lime juice
fabulous olive oil (perhaps something from Sicily?)
salt and pepper
Vincotto Fig Vinegar
Toss all of this together and let sit for about ten minutes (the citrus tames the kale). Then serve in individual salad bowls. Sprinkle pine nuts and crumbled Feta on top. Just before serving add your fabulous Vincotto Fig vinegar and watch everyone gasp in delight, at this incredibly nutritious salad….
Thanks Karen!
It seems that we sell the most Vincotto Fig in multiple bottles or even full cases. It’s rich, and flavorful, with a hit of fig. (That’s “hit”, not “hint”).  Try it also on ice cream, as a glaze with roasted meats, or brush some on grilled peaches or pineapple. It’s also a thoughtful and flavorul gift for the host or hostess at summer parties.
Ciao Chow Linda's Frutti di Mare

Ciao Chow Linda's Frutti di Mare

Many thanks to the blogger at CiaoChowLinda for her great recipe using Gianfranco Becchina’s Sicilian Olio Verde al Limone received from Olio2go. Her Spaghetti al Frutti di Mare is stunning. All of her photography is fabulous! Jump on over to visit her blog. She has great authentic recipes with every post.

Linguine with Lemon Zest, the perfect pasta for the weekend. Add a glass of wine, a small salad, and if you’re lucky, dine al fresco. Ravida Extra Virgin Olive Oil, Ravida Sea Salt, and the Seasons of Sicily cookbook are all available at Olio2go. Better yet, order the gift set!

Linguine with Lemon Zest, from Seasons of Sicily

A selected recipe from Natalia Ravida's Seasons of Sicily

Serves 4

1 lemon, organic

¾ C Ravida extra virgin olive oil           

12 oz. linguine

¼ C parmesan cheese, freshly grated

Freshly ground black pepper

Parsley, finely chopped

Zest a lemon with a zester or vegetable peeler, avoiding the bitter white pith, and cut into fine shreds. Remove a spoonful for final topping.

Marinate the lemon zest in half of the olive oil, in a medium-sized serving bowl covered with plastic wrap for up to an hour, if you have time.

Bring a large stockpot of salted water to boil. Cook the pasta until al dente according to package directions.

In the meantime, add the remaining oil and whisk with the cheese, a bit of pepper, some of the parsley and three spoonfuls of cooking water.

Drain the pasta, pour into the serving bowl and mix thoroughly with the oil and lemon zest until well combined. If needed add a spoonful of pasta water to dilute the sauce to a creamy consistence. Sprinkle with remaining parsley and lemon zest and service immediately with more parmesan on the side. (Seasons of Sicily, page 161)