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Italian Lemon Olive Oil, Pasta, Capers, Pomodoraccio, Tuna, Easy Recipes, Italy and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Dreaming of Lemons Lemon Olive Oil from Abruzzo, Italy It has been a tough few years for lemon olive oil. Our three favorites ever are missing or gone. Replacing the exact taste profile is not possible, for many reasons since one, well each one, was “put” together by the artisan producer. And you can’t compare one's taste buds (with their olives) to another’s creation. The Californians use Meyer Lemon and the Umbrians use Sorrento lemons. Each with their own personality. This one is new to us. Coming from Abruzzo, it is very reminiscent of Giuseppe’s oil from Eturia Gourmet, but different. We are loving this oil and just in time for Halibut season and oven blasting spring vegetables, like asparagus. To the nose it fills and smells like a wonderful lemon without any bitter notes. To the eye it has a nice yellow-green color and darkens with depth. To the mouth it is pure joy. A sip is lemony. By the mouthful, it takes a moment for the lemon to evolve into a gentle wash that passes through. As the oil swishes the lemon moves to the outside in the cheeks and to the back of the throat. It has a bit of roll around action and when the oil has dissipated, the upper part of your cheeks seem to keep the lemon flavor! The finish has a little bit of bitter on the top outer edge of the tongue and a hint of heat in the lower back of the throat. Enough to create a little cough. It’s so good you can drizzle on pasta and that’s all you need! The summer is awesome with Lemon Olive Oil from Italy. Shop now for Casina Sorrento Lemon Olive Oil! |
Maestri Pasta! Fusilli Napoletani Lunghi! Cooked just right this authentic Italian pasta has just the right bite! What a wonderful mouth feel, it grabs the flavor, be it a complex sea faring dish or rich, robust tomato sauce, it's a wonderful shape of pasta! This pasta is awesome! It looks good even before it hits the water. It's spiny texture and ripple spiral is quite enticing. Once cooked al dente, tossed with the garlic & olive oil this pasta is stupendous! Shop now for a really fun shapely pasta! |
Pasta Recipe Tuna and Capers! So incredibly simple and easy to make. Boil water, cook the pasta, heat the oil and capers, add the pasta to the pan and crumble the tuna on top. Perfect when it's just you and a good book, or a table for two. See the Pasta, Tuna and Capers Recipe! |
"Cooked in its own juices" Sacred Sea canned Albacore tuna has won double-blind taste tests by a private consortium of sashimi buyers from Japan three years in a row. "Feed Your Body, Mind & Spirit" says the label of this excellent tuna. That sums up why we love Sacred Sea and support canned tuna made with healthy, wild fish! Sacred Sea wild Albacore tuna is from coastal Oregon and is hook-and-line caught by surface troll method, the "cleanest," most sustainable fishing method. Catching one fish at a time instead of using nets or long lines that are used in conventional fishing operations enables them to treat each fish humanely and individually for the maximum quality and nutrition. Each wild Albacore tuna fish is humanely dispatched the moment it is put aboard the boat. This eliminates the bruising and meat damage seen in conventionally handled albacore. The fish are immediately "vertically" bled which results in 30% more bleed-out. As soon as the fish are bled they are flash frozen by brine immersion, which is the fastest, most efficient method of freezing. In the conventional canning process, the fish are cooked whole in a pressure cooker. The majority of the oils, the source of the most desirable nutrition, are cooked out and left on the cooker floor. What is left is taken off of the bone and packed into a can, where it is fully cooked for a second time. At Sacred Sea, on the other hand, the fish are filleted raw and hand-packed into cans where they are then cooked - cooked once in their own nutritious liquid. Through this process, the nutritional value (and fresh taste) of the fish is still in the can...not on the floor! Shop now for Sacred Sea Albacore Tuna! |
Italian Capers Grown on the island of Pantelleria and preserved in the native sea salt for Agostino Recca. The island of Pantelleria is 70 km away from Africa and 85 km from Sicily. It is considered by many culinary aficionados as the ultimate source for capers. These are small "non-pareil" Pantescan capers, full of flavor. Preserved in sea salt as they are also means that none of their aromatic flavor has been lost. A rare find indeed! Shop now for Recca Pantescan Salted Capers Non-Pareil! |
A perfect topping to a simple pasta dish! Amazing flavor! "These tomatoes combine the best of intense sun-dried versions and the sweetest ripe tomatoes. I want to use them in everything!" -- liz Pomodoraccio are semi-sun-dried tomatoes marinated in a mixture of sunflower oil, wine vinegar, herbs, spices and seasoning, and they are oh so soft and supple. Handpicked and cut, each semi-sun-dried tomato is soft and juicy and packed with flavor. These super-convenient Pomodoraccio tomatoes can be used in so many different ways in the kitchen - you can even use the flavorful marinade as an ingredient in its own right! These delicious, semi-sun-dried tomatoes can do double duty as a topping for bruschetta and as an ingredient for a whole host of recipes instead of sun-dried or even canned tomatoes. Shop now for Pomodoraccio semi-sun-dried tomatoes! |
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Italian Pasta w/ Lemon Stringozzi pasta, an Umbrian specialty, is a long flat/rectangular noodle, known for resembling shoelaces, stringhe in Italian. This pasta is infused with lemon and pairs wonderfully with lemon olive oil. You can pair it with local black truffles or a hearty red sauce. Long and fun, a pasta that is often hand made fresh with knives and dried, as well. Shop now for Stringozzi Pasta with Lemon |
D.O.P. San Marzano Tomatoes Grown in Italy Why are these Rega Rega tomatoes so good? Because they take healthy, ripe tomatoes and process them the day they are picked, preserving all of the genuine freshness and perfume of the tomato. Control exactly how much salt you'd like in your recipe, with no worries about excess sodium. Like some other wonderful European agricultural products, these tomatoes have a D.O.P. certification (Denominazione di Origine Protetta), ensuring their provenance and quality. They are also perfectly cooked outside the can, and then heated just enough in the can to seal in all that delicious flavor. Perfect every time. Best Canned Tomatoes "For years, I cooked summer tomatoes and froze them. I was so proud of my efforts. Then I tried these tomatoes and stopped freezing my home grown tomatoes. Straight out of the can the taste seems a little bland, but when cooked they become richer. I just add a little oregano, olive oil and salt." -- pasta lover Shop now for Rega Rega San Marzano DOP Tomatoes! |
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Sardinian Bottarga Di Muggine About Bottarga Once known as the poor man's caviar, bottarga is the salted, pressed and dried roe of gray mullet (muggine) or tuna (tonno). The tradition of harvesting the nutrient-rich sea salt of the tidal marshes, and using it to preserve the abundant local seafood is maintained to this day in Italy, especially in Sicily and Sardinia. And now, fishermen from Sardinia bring the tradition of air-cured tuna and flavorful sea salt to the rest of the world. While the practice of preserving tuna or mullet roe is sometimes thought to be a legacy of the Byzantines, the practice actually goes farther back, to ancient or possibly even prehistoric, times. The same process is used in Turkey, Egypt, and some coastal areas of Asia. Today, bottarga is a specialty of both Sardinia and Sicily. To make it, the entire long, fat roe sac is salted and then massaged by hand over several weeks to eliminate air pockets. The roe is then pressed using wooden planks and stone or marble weights and sun-dried for one to two months. Gray mullet bottarga has a famously rich, enticing flavor. Marcella Hazan notes in her book, Marcella Says: "[Bottarga di Muggine] has a penetrating flavor that is like nothing else coming from the Italian pantry, sweetish yet densely briny." Bottarga may be shaved, sliced, chopped or grated, and just a little provides a ton of flavor to a whole host of dishes. A very popular dish is Spaghetti con Bottarga, made with grated or finely chopped bottarga, olive oil, red pepper flakes and chopped parsley - simple but delicious. Try topping a salad of bitter greens with shaved bottarga, or grate it into your rice congee for a more flavorful breakfast. Shop now for Sardinian Bottarga Di Muggine |
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Fregula Sarda Couscous! The term "fregula" (also "fregola") may derive from the Latin word fricare, meaning chopping up: little fragment, splinter, crumb, scrap, corpuscle. These tasty little balls of pasta are created by rubbing coarse semolina into balls in the presence of water. Unlike North African or Middle Eastern Couscous, the little balls of Sardinian couscous are then toasted in an oven, giving them a toasty, rustic-homey taste. This medium fregula is a staple in the Sardinian kitchen, both on the coast and in the interior. Fregula Sarda pasta is suitable for meat and seafood dishes, or try it with a bean dish like Fregula con Fagioli, the Sardinian version of Pasta i Fagioli, or Pasta with Borlotti Beans and Kale. Fregula may be seasoned with tomato and sausage or used to make its most famous dish, "fregula con cocciula" (fregola with clams) from Cagliari. Given its density and texture, it can absorb a ton of liquid without becoming mushy, so it just may be the ultimate pasta for soups. Serve it like the locals, in “brodo” (broth) - either beef, chicken or mushroom. Shop now for Fregula Sarda Couscous! |
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Agro di Mosto This balsamic like vinegar is, in fact, balsamic in its early stages. Not viscously thin like young balsamics that are 6 years old, but much richer, thicker, and sweeter than it's early age would have you think. Hints of what lies ahead, this is a treat on its own and as a wonderful, everyday vinegar that is pulled before it is certified as a thick balsamic vinegar. Priced to be used liberally, per ml, this is the lowest priced "balsamic" vinegar we have! Don't be fooled, this is one place where price is not a reflection of quality, but in fact a mirror of quality extracted from that for which all of San Giacomo products are known for. Extracted early in the balsamic-making process, Agro di Mosto is only 2-3 years old. It is truly amazing how sophisticated this bottle is given its early age. This is filled from the same battery of barrels on its way to becoming San Giacomo Balsamic, and then Essenza, a truly sophisticated Balsamic, and finally a Tradizionale. Shop now for San Giacomo Agro di Mosto! |
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Organic Stone-Cut Oatmeal
Oatmeal of Alford is produced at Montgarrie Mill, Alford, in the heart of Aberdeenshire in the rich agricultural lands of Northeast Scotland. There has been a mill at Montgarrie since Jacobite times, and the present one, an impressive grey, granite building, dates back to 1880. Also dating back to that time is the waterwheel which, driven by the Esset water, powers the mill. This wheel is indeed a piece of Scotland's engineering heritage, and it's as effective today as it was in 1880. The Master Miller, Donald MacDonald, mills as his great grandfather, and generations before him, did. He uses the best Scottish pinhead oats, which are renowned for their superior quality due to the extra hours of daylight in Scotland. It is this highly specialized process which makes the flavor of the oatmeal unique. It is packed and dispatched to bring you its traditional, crisp and nutty texture and flavor. Shop for (and restock) Pinhead Stone-Cut Oatmeal! 
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| This Week's Recipes |
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Simple Easy Chocolate Cake Recipe With just four ingredients and the only skill you need is to mix (and a little melting) to make this drop dead cake! Remember to use only really good chocolate to have the best success. Baked Halibut with Israeli Couscous & Spinach Recipe Israeli couscous is a wonderful base for grilled or baked fish. The earthy spinach and juicy tomatoes make this dish a complete meal. The halibut may also be grilled rather than baked. Rustic Parmigiano-Reggiano Cheese Torte Recipe Adapted from Nancy Radke's cookbook, The Seasons of Parmigiano-Reggiano |
| See what you missed in previous Newsletters |
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A trip to the Cherry Blossoms, Salt Filled Umami, Mudd Amazing New Drinking Vinegars From a Chef Umami Packed, Italian Pesto, Chai is More Than Tea |
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