PistacchioPicStitch

Pistacchio Ricotta Cream Puffs

This  is a recipe crafted by necessity. The filling is magical in Cannoli, but we had no Cannoli Shells, and no time to make them. These mini pastry shells are available in in the freezer aisle at the grocery store. 

Bake puffs according to package directions. While puffs are baking, grate 1 Tablespoon of chocolate and set aside. Chop or break remaining chocolate in 24 small pieces to fit in the center of each small cup.

Remove puffs from oven. Working with puffs on the baking sheet, push centers in, and insert a piece of chocolate while puffs are still hot. Let cool 10 minutes before filling.

In a bowl stir together 1/2-3/4 cups each of Crema di Pistacchio and Ricotta. Gently spoon mixture into the pastry cups. Dust tops with grated chocolate. Place on a decorative serving platter.

Best kept at room temperature and served within three hours. If refrigerated, place on a warmed platter 20 minutes before serving.

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Cover_GloriousVegetablesOfItaly-469x640_1508ribo

Eat.More.Good.Food. That’s a great New Year’s resolution and this January we’re guided by Domenica Marchetti’s new cookbook, The Glorious Vegetables of Italy.

Domenica takes a fresh look at Italian vegetables and prepares them with style and flair. Of course, the rapini is a simple preparation that brings memories of my grandparents’ garden and kitchen table.

We’ve enjoyed the Ribollita – and here’s the diet tip. If you’re cutting carbs, just cut back on the croutons and you’ll still have a great, rich vegetable-loaded soup. Of course, the Ribolitta is not vegetarian, as it includes a bit of pancetta in the preparation with the soffritto. (Soffritto is the saute of pancetta, onion, and carrot, adding much flavor to the soup).

The complete recipe for Ribollita has been made available for us to share with you. Please enjoy the recipe here. Ribollita_Recipe_GloriousVegetables

Throughout the book, you’ll find meats, cheeses and seafood are used as  seasoning, while the vegetables are the stars of the main event. Chapters are designated “Appetizers,” “Garden Soups and Salads,” “Pasta, Risotto, Gnocchi, and Polenta,” “Pizza, Calzoni, and Panini,” “Main Courses,” and “Side Dishes.” Rounding out the book are a few desserts – incorporating great vegetables Chocolate Zucchini Cake, and a Winter Squash Panna Cotta. Still hankering for more? Preserves and condiments crafted with vegetables: Tomato Marmalade and Pickled Snacking Peppers. Great basics like Fresh Egg Pasta Dough and Simple Tomato Sauce are here too, inspiring confidence for all.

We’ve also made the Capricci with Slow-Roasted Cherry Tomatoes and Cream. It was fabulous on a cold winter night. We didn’t have the Capricci so we chose Festoni. Gigli would be another good choice to capture all of the goodness in this recipe. This might not be the best way to start your diet, but this is a very satifying meal, when served with a salad!

We highly recommend The Glorious Vegetables of Italy. Make it part of your New Year’s Resolution.

FarroSalad_Large

 

This can be served warm as a side dish or cooler as a salad. This makes a large family or party sized dish. With the nutty grain and addition of fruit (raisins) this dish brings forth Sicilian style, making a Sicilian olive oil the perfect choice. As always, our salad recipes are guides – your tweaks and adjustments may be marvelous improvements.

 Ingredients

Farro Perlato from La Valletta

1 lb. Brussels sprouts

1/2 lb. Baby Carrots

1/2 jar Villa Cappelli Sun Dried Tomatoes (10 oz jar), slivered

1/3 C Raisins

1/3 C Sun dried tomatoes, slivered

Extra Virgin Olive Oil (Sicilian preferred)

Cattani Organic White Balsamic Vinegar

Vincotto Fig Vinegar

Salt

Pepper, freshly ground

Note: Our farro package contains 3 cups of dried farro. When cooked, this yields ~8 Cups. You can cook the whole package and freeze the portion not needed immediately. It defrosts well.

Start cooking the farro. Prepare the vegetables. Cool the farro, add the roasted vegetables, sundried tomatoes, raisins, and dressing.

Cook 1.5-2 C Farro by placing the farro in a pot, covering it with 1” of water. Bring to a boil, then lower the flame and simmer for 20 minutes. Drain and proceed.

Roast vegetables:

Preheat oven to 450F.

Trim ends and cut carrots lengthwise.

Trim and halve Brussels sprouts. (Quarter large Brussels sprouts).

Drizzle with 2-3T olive oil and roast at 450F for 20 minutes.

Dressing: Recommended proportions: 1:1:1

– 1/3C full and fruity Sicilian extra virgin olive oil. Olio2go Suggests: Primo, Ravida, Planeta

– 1/3C Cattani Organic White Balsamic Dressing

– 1/3C Vincotto Fig Vinegar

Toss together. Let flavors marry for 20 minutes, then serve.

BrusselsSproutsSaladx

Perfect for late summer, grab some Brussels Sprouts and marry them with the flavors of orange and cranberry!

This is not a conventional recipe, with exact measurements and precise weights. This is a taste-and-adjust recipe.

Brussels Sprouts, trimmed and sliced thin
Radicchio or Red Cabbage, a small portion, perhaps 10% of the Brussels Sprouts volume
Dried Cranberries, aka Craisins, 1/4 to 1/2C
Agrumato Orange Extra Virgin Olive Oil
Acetaia Cattani Organic White Balsamic Vinegar

Place thinly sliced greens and reds in a bowl. Add dried cranberries. Drizzle with Agrumato Orange from Abruzzo. Add salt and pepper as desired. Toss. Add Acetaia Cattani Organic White Balsamic Vinegar. Toss again. Let sit for 20 minutes for the flavors to blend before serving. Enjoy!

Note: If you would like to mellow these robust flavors, subsitute another great extra virgin olive oil, such as Frantoi Cutrera’s Primo or Ravida, for a portion of the Agrumato Orange.

Agrumato Lemon HerbFabulous food blogger Adri Barr Crocetti took Agrumato Lemon & Herbs Extra Virgin Olive Oil for a test drive.

“…because the olives are pressed simultaneously with the lemons the oil exhibits a remarkable harmony of flavor…”

She packs recipe ideas into her post…with snacking ideas and a marvelous Fresh Mushroom and Herb Salad. If you are wondering about the Nepitella as we were, AllThingsTuscan has a post as well.

Click here for the blog post and recipes.

Nepitella seeds can be purchased here.

Tucci_CookbookOver a hundred years ago, my Tucci ancestors emigrated from Campobasso. Syracuse is the first point of residence that I remember and a branch settled in Cortland by the early 20th Century. We still think of Cortland as the home to our branch of the Tuccis.

Several years ago, we had the opportunity to meet Stanley Tucci’s sister, Christine – on Christmas, no less. It seems that if we search long enough we could find a common point between our Tuccis in Campobasso and theirs in Calabria.

Just this week, while reading Vincent Scordo’s Blog, we realized that Stanley Tucci’s The Tucci Cookbook, was something that would be great fun to have, hold, and display at home. (We have a copy in the store, if you would like to see it). As soon as Olio2go’s holiday rush subsides, I plan to savor each page as I look through for recipes common to our families’ heritage.  

I may be responsible for a blip in the book’s sales as I purchased several copies for gifts for Christmas 2012.

Vincent Scordo, from the notable Scordo.com, recently posted a fabulous recipe, Ciabatta Roll with Tomato, Basil, Santisi Extra Virgin Olive Oil, and Fillets of Anchovies. He’s a big fan of Santisi — and we appreciate his recipe. Santisi hails from northeastern Sicily in the province of Messina, and it is well matched to the BIG flavor of this sandwich. Take a look at Scordo’s site to see the beer that he matched with this sandwich!