Warm weather or cold weather, rain or shine, I make frozen desserts all year round, and my gelato machine occupies pride of place on my kitchen counter. I enjoy trying new things, and olive oil gelati are the subject of my latest experimentation. Here a simple egg custard based gelato is made with olive oil, and not just any olive oil. I used Agrumato (ah-gru-MAH-to) Tangerine, a premium extra virgin olive oil made by the Ricci Family of Abruzzo. The olives are Gentile di Chieti, Leccino, and Olivastra cultivars. In some citrus oils the flavoring agents are added to the finished oil, almost as an afterthought, but in the best of class the citrus is pressed together with the olives resulting in an extraordinary harmony and blending of flavors that lesser quality oils can not rival. The Ricci Family presses both olives and citrus together to produce a fine oil with no sense of “added flavor.” Read more of this article »
Corn Pasta Squares with Beef and Mushroom Ragù
If you like corn, but think it is only for polenta, get to know tacconi. This pasta is often seen in the regions of Molise and Abruzzo, and elsewhere in Italy’s Mezzogiorno. The dough is made of finely ground corn flour, wheat flour, whole eggs, and water. Toothsome, with a nice bite and full of corn flavor, these small squares are no delicate, paper-thin pasta. Rolled to a thickness of 3 to 4mm, tacconi are hearty, a great match for Italy’s rich, soul-satisfying sauces. I tossed them with a ragù enriched with full-flavored beef broth and porcini mushrooms.
With apologies to Tammy Wynette, singer and co-writer of the country standard Stand by Your Man, I’m calling this one Stand By Your Pan. This is a good news story, that in our age of lax, unconcerned customer service and “throw it away and buy new” mentality, I am both proud and pleased to relate. Read more of this article »
Homegrown is alright with me.
It’s never too early to plan a garden, and these days, with all the info on the Internet and all the mail order catalogs there is plenty to sift through. In just a few weeks it will be time to actually plant. Now is the time to do a little research.
Sure, if you are not in Italy, then you do not have the exact microclimate to grow a particular Italian vegetable or fruit. You do not have Italy’s indigenous soil either. But I am not going to quibble, and I am not going to let the purists stop me from growing my own, and neither should you. What greater joy is there than to walk into the garden with an empty trug and return to the kitchen, the trug brimming with fruits and vegetables grown with one’s own two hands, one’s own sweat and toil.
Don’t miss the thrill of seeing the tiny sprouting plants lift the dark, rich soil. Read more of this article »
This dish is simple, unfussy, and flexible. Maybe that is one reason why it is so good. Vibrant green broccoli and toothsome pasta are tossed with toasted pine nuts, peperoncino flakes, Parmigiano, and warm garlic-scented olive oil. And what oil this is. When I decided to write this article, it was going to be about how to make a simple dinner and the traditional pasta corta (short pasta) known as cavatelli, but once I tasted a spoonful of the Crudo Extra Virgin olive oil, my perspective shifted, and the dish ran away with the spoon. Read more of this article »