· Amy Riolo Extra Virgin Olive Oil (Abruzzo) - 17 oz
· Amy Riolo White Balsamic - 8.5oz
· Amy Riolo Sundried Red Pesto - 6.35 oz
· Amy Riolo Selections Maccheroni Pugliesi 14.1 oz
· Verrigni Spaghettoro Pasta - 17.6 oz
· Tenuta Margherita Carnaroli Rice - 17.6 oz
· Cordero Organic Cannellini Beans - 8.8 oz
Use the ingredients to make these amazing Top 20 Italian Recipes (not to mention scores of salads) whenever the mood strikes. They are a small representation of the hundreds of recipes that could be created from the ingredients in my gift box. Use discount code "amyriolo" at checkout to enjoy a 10% discount on all of my products as well as everything on the site. May you enjoy them with pleasure and in good health!
Crostini con purea di cannellini/Crostini with Cannellini Bean Purée
 |
| Photo by Wendy Jo Peterson and Reminisce with us |
Polpette di melanzane/Eggplant Croquettes
 |
| Photo by Wendy Jo Peterson and Reminisce with Us |
Capesante con salsa di balsamico bianco /
.jpeg)
Farmhouse Vegetable and Farro Soup/
(Zuppa di verdure e farro)
Serves: 6 | Serving Size: 1 cup
Prep Time: 15 minutes | Cooking Time: 45 minutes
Recipe from The Italian Diabetes Cookbook . The now-fashionable grain farro has been enjoyed for millennia in Italy. Farro is a generic Italian term for hulled wheat, but it usually refers to hulled emmer wheat or spelt. For a gluten-free version of this soup, use barley instead of farro.
Ingredients:
2 teaspoons Amy Riolo Selections extra virgin olive oil
1 cup chopped onion
1 cup chopped leek
1/2 cup chopped carrot
3 cloves garlic, minced
3/4 cup uncooked farro, rinsed and drained, or barley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups Homemade Chicken or Vegetable Stock or water
2 bay leaves
1 sprig thyme
2 cups chopped baby spinach
2 cups cooked Cordero Cannellini Beans (see above)
1 (14.5-ounce) can reduced-sodium diced tomatoes, undrained
1/4 cup (1 ounce) grated parmigiano-reggiano cheese
1. Heat oil in dutch oven over medium-high heat. Add onion, leek, carrot, and garlic. Sauté for 5 minutes, stirring frequently.
2. Stir in 2 cups water, farro, salt, pepper, stock, bay leaves, and thyme, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes.
3. Add spinach, beans, and tomatoes, and bring to a boil. Reduce heat and simmer for 5 minutes. Discard bay leaves and serve. Garnish each serving with cheese.
•Italian Living Tradition•
In addition to being used in soups, cooked farro can be cooled and tossed into salads or mixed with cooked vegetables for a side dish. One of my favorite ways to serve it is tossed with pesto sauce, slightly blanched string beans, and cherry tomatoes.
Wine: Sangiovese
· Recipe from the Italian Recipes For Dummies Cookbook
PREP TIME: 5 MIN
COOK TIME: 30 MIN
YIELD: 4 SERVINGS
INGREDIENTS
* 1 tablespoon Amy Riolo Selections or other good-quality EVOO
* 3 garlic cloves, peeled and minced
* 1 cup tomato puree or Fresh Tomato Sauce (see below)
* Kosher salt, to taste
* Black pepper, freshly ground, to taste
* 1/4 cup parsley or basil, freshly chopped
* 3 cups homemade or reduced-sodium vegetable or chicken stock or water
* 1 1/2 cups cooked Cordero organic cannellini or borlotti beans (see above)
* 1/2 cup orzo or other small pasta
* 1/4 cup Pecorino Romano cheese, freshly grated
DIRECTIONS
1. Heat oil in a large saucepan over medium heat. Add garlic, and sauté until it releases its aroma.
2. Add tomato puree, salt, and pepper. Increase heat to high, and bring to a boil.
3. Add parsley or basil, stir, reduce heat to low, and cover. Simmer for 15 minutes.
4. Remove the lid carefully, stir in stock, and cannellini beans.
5. Bring to a boil, uncovered, over high heat.
6. Reduce heat to low, stir in orzo, and cook 10-15 minutes until pasta is al dente. Garnish with cheese and serve hot.
TIP:
When making the Fresh Tomato Sauce, you can make a double batch and reserve half of it to make this soup. In a pinch, you can use a good-quality, low-sodium jarred tomato puree to make the recipe. This soup is so simple, however, there’s no need. Making your own stock will also improve the flavor and make the soup more nutritious.
This soup can be served by itself with a salad and bread any time of day. As a part of a multicourse lunch, follow it with roasted chicken or meat.
Pair this dish with a bottle of Montepulciano d’Abruzzo or similar. With a little aging it expresses itself with an even more encompassing and defined fruit flavor, able to accompany even the most complex versions of this dish.
NOTE:
In Italy, the rinds of hard cheeses like Parmesan and Romano are added to soups and stews to give them extra flavor. You can buy a block of cheese, grate it yourself, and reserve the rinds to slowly simmer in sauces and stews. If you have rinds at home, you can substitute them for the grated cheese in this recipe. If you prefer not to grind your own cheese, many specialty food stores now sell rinds alone.
Millecosedde/Calabrian Minestrone
· Recipe from the Italian Recipes for Dummies Cookbook.
PREP TIME: 15 MIN
COOK TIME: 50 MIN
YIELD: 8 SERVINGS
INGREDIENTS
* 2 tablespoons Amy Riolo Selections or other good-quality extra virgin olive oil
* 1 stalk celery, diced
* 1 carrot, diced
* 1 large yellow onion, diced
* 2 cloves garlic, peeled and finely diced
* 1/4 cup dried porcini mushrooms, soaked in water for 20 minutes, drained, and rinsed
* 2 cups Fresh Tomato Sauce (see below) or boxed chopped tomatoes or canned reduced-sodium diced tomatoes
* 2 cups chopped savoy cabbage
* 1/4 cup brown lentils, rinsed and sorted
* 1/2 teaspoon unrefined sea salt
* 1/4 teaspoon black pepper, freshly ground
* 1 cup cooked Organic Cordero cannellini beans (see above)
* 1 cup cooked chickpeas
* 4 cups Homemade Chicken Stock or Vegetable Stock or water
* 1/2 teaspoon crushed red chili flakes
* 1 cup ditalini or gluten-free pasta
DIRECTIONS
1. Add olive oil to a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add celery, carrot, onion, and garlic.
2. Sauté until golden, approximately 5 minutes. Stir in mushrooms, and sauté for another 2-3 minutes. Add tomatoes, cabbage, lentils, salt, and pepper. Stir and simmer for 5 minutes.
3. Add cannellini beans and chickpeas to the vegetable mixture along with stock or water and the crushed red chili flakes. Bring to a boil over high heat; reduce heat to medium-low and simmer, covered, for 40 minutes.
4. Add pasta, and cook until pasta is done and beans are tender, approximately 10 more minutes. Serve hot.
TIP:
This soup gets better as it sits, making it the perfect cook-ahead dish. You can also freeze it in individual containers to reheat later. This soup can be served by itself with bruschetta and salad or precede a hearty winter roast.
Pair this dish with a bottle of Gravello IGT Calabria or similar. The Gaglioppo and Cabernet Sauvignon blend with delicate fruit notes and a soft sip accompanied by a delicatley spicy finish.
NOTE:
Called millecosedde or millecuselle, or “a thousand little things” in dialect. It is made on New Year’s Eve to clean out the pantry.
VARY IT!
This recipe is just a base. In Italy, they literally use what is on hand. The only guideline is that this soup contains a mixture of legumes, vegetables, and grains.
Adapted from The Italian Diabetes Cookbook by Amy Riolo. Italy is now the largest producer of rice in Europe. Rice is grown predominately in the regions of Lombardy, Piedmont, and Veneto. Carnaroli rice is widely known as the "king of rice" in Italian cuisine. Tenuta Margherita's superfine carnaroli rice represents the best in quality and versatility and makes a fantastic accompaniment to a main course. Served as star of the show in a creamy risotto, or in a rice pudding or salad, this Carnaroli is sure to impress.
Since Italian chefs are often judged on their risotto-making skills, I have chosen Tenuta Margherita’s Carnaroli rice to ensure perfection each time.In order to master making risotto, one must learn how to make it all’onda or “by the wave,” meaning that it will have a creamy, firm, yet fluid consistency that resembles the strong waves of the ocean.
Serves: 6
Ingredients
6 to 8 cups chicken stock, heated
5 tablespoons unsalted butter, divided
1 medium onion, finely chopped
2 1/2 cups TENUTA MARGHERITA CARNAROLI RICE
¼ teaspoon saffron
1/2 cup freshly grated Parmigiano reggiano cheese
Preparation
Melt 4 tablespoons butter in a large saucepan. When butter foams, add onion, and cook on low until soft. Stir in Carnaroli rice and cook until coated with butter.
Add a ladle full of stock and increase the heat to high. Cook until the stock has evaporated. Continue adding stock, cooking, and stirring over medium heat until most of stock is used, and rice has an “al-dente” consistency. Resist the urge to add more than a ladle full of stock at a time. It will be worth the wait.
Serves: 10 | Serving Size: Approximately 1/3 cup
Prep Time: 5 minutes | Cooking Time: Approximately 25 minutes
Adapted from The Italian Diabetes Cookbook by Amy Riolo. Documented evidence of “modern-style” risotto recipes can be traced back to the 16th century in Italy thanks to cook and author Bartolomeo Scappi (personal chef to Pope Pio V). The forefathers of Italian rice brought the grain from Egypt to Muslim Spain, and Jewish and Muslim merchants eventually brought the rice to Italy, where it flourished in the Po Valley of the Lombardy region.
The traditional butter and cream in this recipe have been replaced with olive oil and yogurt, in keeping with the dietary guidelines for those with diabetes. Thanks to the addition of the pumpkin, however, the risotto achieves a creamy consistency without the extra fat content. Because of the high amount of nutrients it contains, pumpkin is a good choice for anyone interested in improving their health.
3 tablespoons AMY RIOLO SELECTIONS EXTRA VIRGIN OLIVE OIL
1 small yellow onion, minced
2 cups TENUTA MARGHERITA CARNAROLI RICE
1 1/4 pounds fresh pumpkin, finely chopped
1 cup white wine
6 cups Vegetable Stock
4 ounces grated parmigiano-reggiano cheese
2 tablespoons low-fat yogurt
1. In a heavy-bottomed saucepan, warm the oil over medium heat. When the oil is hot, add the onion and sauté until tender, about 3–5 minutes, but do not let the onion brown.
2. Add the rice and the pumpkin, and stir. Add the wine. Stir and cook until the wine evaporates.
3. Add just enough stock to cover the rice. Mix slowly, making sure the rice does not stick to the bottom of the pan. Once the stock is nearly absorbed, add more stock to cover. Repeat this process until the rice has absorbed all the broth, about 18–19 minutes. The rice should be cooked through with a slightly chewy texture.
4. Remove risotto from heat. Add the parmigiano-reggiano and yogurt.
Mix vigorously until the risotto is well blended and has a creamy texture.
5. Serve immediately.
Roman Risotto Croquettes/
*Recipe from Italian Recipes for Dummies.
Risotto is best served hot, just after making. In Rome and Sicily, leftover risotto is used to make savory croquettes that are among the crowning glories of street food. Keep in mind as you're making this recipe that risotto should be cooked until it is al dente, or has a slightly firm texture. It should not appear to have a soupy sauce, or be dry – yet its texture and taste should be slightly creamy and mellow.
Serves: 8 as an appetizer
Ingredients:
To make Risotto:
2 tablespoons unsalted butter
1 small onion, diced
1 cup TENUTA MARGHERITA CARNAROLI RICE
1 cup white wine
2 cups chicken stock, plus extra, if needed
1/4 teaspoon good quality (preferably Persian) saffron
1/4 cup freshly grated Parmesan cheese
Salt, to taste
¼ cup D’Orazio Passata di Pomodoro
1 (8 ounce) ball fresh mozzarella, cubed
2 eggs, beaten
1/2 cup plain dried breadcrumbs mixed with 1/4 cup Parmesan cheese and some pepper
AMY RIOLO SELECTIONS EXTRA VIRGIN OLIVE OIL, for frying
Melt butter in a large saucepan. When it foams, add onion. Add rice and stir to combine, add wine and increase heat to high.
When wine has evaporated, begin adding stock 1 ladle at a time. Reduce heat to medium, and stir. After each ladle of broth has evaporated, add another ladle full and stir to combine. (This cooking method is what gives risotto its unique consistency.)
Add saffron to a few tablespoons of stock in a small bowl, and add it into the mixture.
Continue cooking, adding stock, and stirring until rice is done, approximately 15 to 20 minutes. Stir in Parmesan cheese. Taste, and adjust salt, if necessary. Allow rice to cool completely and set up a breading station with the eggs and breadcrumb mixture. Form Risotto croquettes into equal sized balls – they can range from the size of a small to large ice cream scoop (they all need to be the same size for frying). Stuff a cube of mozzarella into the center of each ball.
Store in the refrigerator until using.
Heat 2- inches of oil in a large shallow frying pan to 325 degrees. Carefully lower one ball into oil and monitor the browning process. If it becomes golden right away, proceed – if not increase heat before continuing. If it becomes too dark too quickly, lower the heat and proceed. Serve hot.
Spaghetti with Garlic, Oil, and Chile Pepper/Spaghetti al Aglio e Olio
 |
| Photo Courtesy of Christina's Cucina |
Imported from Abruzzo, Italy, Verrigni is the only gold-cut pasta in the world. Many of the most celebrated chefs in Italy use and appreciate Verrigni because of its selection of the finest grains and its use of ancient techniques. This pasta has a very different consistency than those drawn by bronze die molds. Specifically, the gold-drawn pasta creates a distinct flavor and smell, and a look that is more intensely raw. When cooked, its’ absorption and swelling are rapid, and it provides a more slippery, smooth, more intense wheat taste and a more yellow color, creating a beautifully rich dining experience.
Ingredients:
1/2 teaspoon kosher or sea salt
1 pound Verrigni SPAGHETTORO (GOLD DIE CUT PASTA)
¼ cup (60 ml) AMY RIOLO SELECTIONS EXTRA VIRGIN OLIVE OIL, plus extra for drizzling
8 cloves garlic, thinly sliced
½ teaspoon Dispensa dei Golosi Hot Chili Pâté, or more, if desired
1 bunch fresh, flat-leaf parsley, finely chopped
1/8 teaspoon freshly ground black pepper
¼ cup (30 g) freshly grated Pecorino cheese
Bring a large pot of water to a boil over high heat. Add salt. Add the spaghetti and toss. Reduce heat to medium-low, and cook, uncovered, until very al dente (see package directions for various pastas), and drain well.
While the pasta is cooking, heat the olive oil in a large wide skillet over medium heat. Add the garlic and chili pepper paste and cook just until they release their aroma, 30 to 60 seconds. Add the pasta and parsley to the skillet, toss to coat. Drizzle with additional olive oil, if desired. Add black pepper to taste and serve immediately with Pecorino cheese.
Yield: 8 servings as a first course
Gold-Drawn Spaghetti with DOP Red Genovese Pesto/
Spaghetti con pesto di pomodori secchi
Serves 4
Ingredients:
1 pound Verrigni SPAGHETTORO (GOLD DIE CUT PASTA)
1 jar Amy Riolo Selections Sun-dried Red Pesto
¼ cup AMY RIOLO SELECTIONS EXTRA VIRGIN OLIVE OIL
1/4 cup Parmigiano-Reggiano cheese, divided
Preparation:
Bring pasta water to a boil over high heat.
Add pasta and a pinch of salt to boiling water. Stir well. Reduce heat to medium and cook until al-dente, stirring often. Drain pasta well.
Spoon sauce over spaghetti and stir to combine. Pour into a serving platter, drizzle with extra-virgin olive oil, garnish with cheese, and serve hot.
SPAGHETTI WITH FRESH TUNA AND FENNEL/
(PASTA CON TONNO E FINOCCHIO)
Serves: 8 | Serving Size: 6 ounces
Prep Time: 5 minutes | Cooking Time: About 40 minutes
This recipe is from The Italian Diabetes Cookbook by Amy Riolo.
The southern Italian regions of Calabria and Sicily are known for fresh tuna—fishing tuna has been one of the main economic industries in these regions since ancient times.
Leftover grilled tuna or canned tuna can be used instead of fresh tuna in this dish. Many Italians enjoy recipes like this on Christmas Eve, when meat is avoided. If you are used to the Italian-American version of this dish, which uses tomatoes and preserved tuna (also delicious), I recommend you give this version a try as well. The simple, sweet, pure flavors in this recipe are a delight for the senses and are easy on the waistline.
1/4 cup plus 3 tablespoons AMY RIOLO SELECTIONS EXTRA VIRGIN OLIVE OIL
3/4 pound fresh tuna fillets
¼ teaspoon Dispensa dei Golosi Hot Chili Pâté
1 pound Verrigni SPAGHETTORO (GOLD DIE CUT PASTA)
2 medium (8-ounce) bulbs fennel
1/2 cup white wine
Juice and zest from 1 lemon
2 tablespoons capers, rinsed and drained
1/4 teaspoon unrefined sea salt
1/4 teaspoon freshly ground black pepper
1. Preheat oven to 400°F.
2. Heat 1/4 cup olive oil in a large, wide skillet over medium-high heat. Add tuna fillets and sauté until golden on each side, approximately 3 minutes per side. Transfer to oven and cook to desired doneness—approximately 10 minutes for medium-well. Add the hot chili pâté and stir.
3. Cook spaghetti according to package instructions, omitting salt. Drain, reserving 1 cup pasta water, and return to pot.
4. Trim fennel bulbs, reserving 1/4 cup chopped fronds. Quarter, core, and thinly slice bulbs crosswise. Sauté with 1 tablespoon olive oil in a skillet over medium-high heat. Add in wine, and reduce heat to low. Cover and cook until tender, stirring occasionally, 10–20 minutes.
5. Add fennel to pasta along with fennel fronds, lemon juice, capers, remaining 2 tablespoons olive oil, and reserved pasta water. Season with salt and pepper. Flake in the tuna.
6. Gently toss and garnish with lemon zest. Serve hot.
Maccheroni Pugliesi with Homemade Tomato Sauce/
Maccheroni Pugliesi con salsa di pomodoro
Amy Riolo Selections Maccheroni Pugliesi Italian pasta is made from 100% Senatore Cappelli grains which are known as the "chosen breed" of wheat in Puglia Italy where it is grown. This type of wheat was cultivated in the 1930s and 1940s in Puglia by Senatore Raffaele Cappelli after whom it is named. Senatore Cappelli wheat contains trace elements such as magnesium, potassium, calcium, and zinc as well as B vitamins and E that are not found in industrially manufactured pasta.
Amy Riolo Selections Maccheroni Pugliesi are grown and milled in Italy by Pastificio Marella which is located in the heart of Puglia (the old Magna Grecia) in the province of Bari. Marella, an entirely family run company, is renowned throughout Italy as one the finest producers of traditional Apulian handmade pastas. While industrial pasta factories use a more resistant Teflon-coated steel die, pastas produced at the Marella Factory, or "Pastificio Marella", are extruded through a bronze die, giving the pasta a rough texture to better hold sauce.
 |
| Photo Courtesy of DiabetesFoodHub.org |
 |
The D’Orazio Passata di Pomodoro used in this recipe is made with Italian tomatoes and imported from Italy. It is the perfect base for homemade tomato sauces, soups, stews, pizza, and more. I prefer the consistent slightly sweet-fresh taste that these tomatoes add to her recipes.
This sauce can be frozen for up to a month.
Serves 4
Ingredients:
2 tablespoons AMY RIOLO SELECTIONS EXTRA VIRGIN OLIVE OIL
2 large garlic cloves, finely sliced
½ teaspoon Dispensa dei Golosi Hot Chili Pâté, if you like things spicy
1 bottle D’Orazio Passata di Pomodoro
salt and pepper to taste
4-5 leaves of fresh basil, oregano, or parsley
1 package Amy Riolo Selections Maccheroni Pugliesi
grated parmigiano reggiano or romano cheese
Preparation:
Add oil to medium saucepan and cook over low heat for one minute .Add garlic and stir. When garlic begins to release its aroma, but before it is brown, add the hot chili Pâté, if desired, stir, and add tomatoes.
Stir occasionally and let mixture come to a boil. Add salt, pepper and fresh herb of choice. Stir and cover. Let simmer 20 to 30 minutes, or until slightly thickened.
Bring a large pot of water to a boil. Prepare pasta until al dente. Drain, and return to pot.
Taste sauce and adjust seasoning. Spoon ladlefuls of sauce over pasta in pot and stir until well coated. Heat over high heat, stirring for 1 minute, or until sauce begins adhering to pasta. Plate, drizzle with extra olive oil and sprinkle with cheese.
Amy Riolo Selections Maccheroni Pugliesi with Ragù di Carne
Even though this recipe requires a few hours of simmering time, it is actually very easy to put together. It can be made in large batches and frozen for later use. Veal, pork, lamb, or goat meat can be used in place of the beef. During the cooler seasons, this hearty sauce is the perfect topper for short, thick pastas, or spaghetti, gnocchi, or polenta.
Serves: 10 | Serving Size: Approximately 1/2 cup
Prep Time: 15 minutes (plus marinating time) | Cooking Time: About 1 hour 45 minutes
Ingredients:
4 tablespoons AMY RIOLO SELECTIONS EXTRA VIRGIN OLIVE OIL
3 tablespoons diced onion
3 tablespoons diced carrot
3 tablespoons diced celery
1 pound ground beef
½ cup red wine
1/8 teaspoon unrefined sea salt
1/8 teaspoon freshly ground pepper
3 cups D’Orazio Passata di Pomodoro
½ cup milk
1 pound Amy Riolo Selections Maccheroni Pugliesi, cooked al dente and drained
1/4 cup grated parmigiano-reggiano cheese
To make the sauce, heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the onion, carrot, and celery, and stir. Sauté until vegetables are tender and slightly golden. Add the meat, stirring and breaking up lightly so that they brown evenly on all sides. Once the meat is browned, add the reserved wine, stir, and cook until it evaporates.
Add salt, pepper, and tomato sauce, and stir well. Reduce to low and cook for 1 1/2 hours, stirring about every 15 minutes. Before last 15 minutes of cooking is up, add milk, stir, and allow to simmer uncovered while boiling pasta.
Bring a large pot of water to boil over high heat. Add the pasta and cook until al dente, about 10–12 minutes.
Drain pasta and add to the sauce. Combine gently. Add the remaining 2 tablespoons olive oil and serve with grated parmigiano-reggiano.
Professionally speaking, making pizza has always been one of the most rewarding recipes for me. As brand ambassador for the Pizza University and Culinary Arts Center, I have learned so much, not only about making pizza in wood-burning and brick pizza ovens, but also about the role of a true pizzaiolo. Like many Italians and Italian-Americans, I used to make pizza with my grandmother. We did not know the techniques and standards that professional pizzaioli use today. For us, as kids growing up, if there was a hot oven and dough on a Saturday night, we knew we were in for a delicious treat — and I think that is still the allure of fresh, homemade pizza today — it turns any old time into a party.
Even though the majority of us don’t have brick ovens that reach up to 1,000 degrees in our homes, we can still make utterly mouthwatering pies that are much healthier than most delivery options. Note that these pizza recipes are what most professional pizzaioli would consider “Grandma style” because they have been adapted for home ovens. Here are three of my favorite versions:
Pizza bianca con rucola e salmone affumicato/White Pizza with Smoked Salmon and Arugula
This recipe is adapted from Italian Recipes for Dummies.
PREP TIME: 15 MIN
COOK TIME: 20 MIN PLUS AT LEAST 1 1/2 HOURS RISING TIME
YIELD: 4 SERVINGS
INGREDIENTS
* 1 package 1/4 ounce or 2 1/2 teaspoons active dry yeast
* 1/2 teaspoon salt
* 3 1/2 cups Molino Pasini Pizza Flour, or Type 00 flour from another brand , plus extra for work surface
* 5 tablespoons Amy Riolo Selections or other good-quality extra virgin olive oil, divided
* 4 ounces fresh mozzarella
* 4 ounces smoked salmon
* 2 cups fresh arugula
DIRECTIONS
1. In a small bowl, dissolve yeast with 1/4 cup lukewarm water, and let stand 10 minutes, or until bubbly. Put flour and salt into a large bowl, and make a well in the center. Add yeast mixture and 1 cup lukewarm water. Mix well to incorporate and form a ball. Stir in 2 tablespoons extra virgin olive oil. If dough is too sticky, add a little more flour a tablespoon at a time. If dough is too dry, add more water, a tablespoon at a time.
2. Lightly dust a work surface with flour. Knead dough for 10 minutes, or until smooth and elastic.
3. Grease a large bowl with 1 tablespoon olive oil. Place dough inside, and turn to coat. Cover with a few kitchen towels, and allow to rise for 1 hour until doubled in size. After dough has risen, knock it back by deflating the dough by pressing down with your fingers and place on a lightly floured work surface; with a floured rolling pin, roll out into a large rectangular shape.
4. Brush dough with 1 tablespoon olive oil, and use the other tablespoon to grease a 10x13x9-inch baking sheet (or two smaller sheets).
5. Place pizza on the baking sheet. Using your fingers, make dimples all over the dough.
6. Cover loosely with kitchen towels, and allow to rise for 30 minutes; preheat oven to 425 degrees during last 10 minutes of rising.
7. Bake 20 minutes, or until golden. Sprinkle mozzarella over the top and return to oven for 5-10 minutes, or until baked through. Drizzle remaining 3 tablespoons of EVOO over pizza and cool slightly before topping with smoked salmon and arugula.
TIP:
You can skip the toppings and serve this white pizza simply with extra sea salt or rosemary on top.
If you’d like to pair this pizza with wine, look for Prosecco or similar.
NOTE:
This recipe was a favorite of mine that I got from a neighborhood pizza a taglio shop in the Piazza Fiume neighborhood. Unlike thin-crusted, round versions served in restaurants and pizzerie in the evening, it is made in large rectangular pans. This recipe can be made plain, sprinkled simply with sea salt, or with a variety of toppings. It’s also a great accompaniment for cheese platters. Wrap leftovers in plastic wrap and aluminum foil and freeze.
VARY IT!
Use your imagination to come up with your own topping combinations — sliced potatoes and rosemary, tomatoes and mozzarella, smoked cheese, and cured meat are other popular toppings.
Sfincione/Sicilian “Sponge” Pizza
* This recipe is adapted from Italian Recipes for Dummies.
PREP TIME: 20 MIN
COOK TIME: 25 MIN PLUS 1 1/2 HOURS RISING TIME
YIELD: 4 SERVINGS
INGREDIENTS
* 1 package or 2 1/2 teaspoons active dry yeast
* 1 cup lukewarm water (approximately 100 degrees), divided
* 3 cups Molino Pasini Pizza Flour, or Type 00 flour from another brand, plus extra for work surface
* 1/2 cup unbleached bread flour
* 1/2 teaspoon sea salt
* 3 tablespoons Amy Riolo Selections extra virgin olive oil, divided
* 1 1/4 cups chopped tomatoes (San Marzano or Pomi brand, if possible)
* 2 teaspoons dried oregano, crushed
DIRECTIONS
1. Dissolve yeast with 1/4 cup of the lukewarm water in a small bowl.
2. Pour both flours into a large bowl, and make a well in the center. Add the yeast mixture.
3. Add the sea salt and remaining water. Mix well to combine.
4. Dough should form a ball; if it is sticky, add more flour, a tablespoon at a time.
5. Transfer to a lightly floured work surface. Knead for 5-10 minutes, or until dough is smooth and elastic; shape it into a ball.
6. Use 1 tablespoon of olive oil to oil a large bowl. Place dough inside, and turn to coat.
7. Cover with plastic wrap and a kitchen towel, and place in a draft-free area to rise for 1-1 1/2 hours, or until doubled in bulk.
8. After dough has risen, knock it down by pressing down with your fingers to deflate, and turn it out onto a lightly floured work surface.
9. Use 1 tablespoon of olive oil to oil an 11x15-inch rectangle stone or metal baking pan.
10. Roll the dough out to form an 11x15-inch rectangle.
11. Transfer the dough to the pan, and stretch to fit.
12. Brush remaining 1 tablespoon olive oil on top of the pizza dough, and use your fingers to make dimples across the top.
13. Cover with kitchen towels, and allow to rest for 20 minutes.
14. Preheat the oven to 500 degrees, and let dough rest for another 10 minutes.
15. After the 30 minutes has passed, remove towels from the pan and cover the pizza with a thin layer of the tomatoes.
16. Place the oregano in between the palm of your hands, and rub them together over the pizza to break up the oregano and release more of its flavor while scattering it evenly.
17. Bake, uncovered, for 20-25 minutes, or until golden.
18. Remove from the oven, and allow to cool slightly.
19. Cut into 16 equal-size pieces, and serve.
TIP:
This pizza is not traditionally served with cheese, although sometimes it is topped with anchovies and olives.
If you’d like to pair this pizza with wine, look for Nero D’Avola or similar.
NOTE:
Utica Pie, Philadelphia’s Tomato Pie, and other Italian-American favorites are the direct descendants of Sicilian sfincione, which is derived from the Arabic sfinj, which means sponge. The Italian word for sponge is spugna.
VARY IT!
You can make individual-size versions, if you like.
Homemade Pizza Margherita
This recipe is adapted from Italian Recipes for Dummies. Pizza dough dates back to antiquity and has roots in Egypt, Greece, and Rome. Modern pizza (with a tomato topping) was first served in eighteenth-century Naples, Italy, using tomatoes, which were recently imported from the New World , and traditional buffalo-milk mozzarella. By the 19th century there were over 1700 pizzerie in the city, and members of the royal family who broke court etiquette by frequenting them made dining in pizzerie fashionable.
For the Dough:
1 package (1/4 ounce, or 7 g) dry active yeast
½ cup (120 ml) lukewarm water
11/2 cups (188 g) Molino Pasini Pizza Flour, or whole-wheat flour, or 00 flour, plus extra for work surface (See Gluten-Free Alternative)
1 teaspoon sea salt
1 tablespoon (15 ml) Amy Riolo Selections extra-virgin olive oil, plus extra for bowl
For the Sauce:
1 tablespoon Amy Riolo Selections EVOO (15 ml) extra-virgin olive oil
1 large clove garlic, minced
3/4 pound (340 g) strained (seeded and skinned) tomatoes, such as Tudia or Pomi brands
Unrefined sea salt or salt, to taste
Freshly ground pepper, to taste
1 tablespoon (2.5 g) finely chopped fresh basil, oregano, or parsley
2 tablespoons (18 g) cornmeal or semolina
10 ounces (288 g) fresh mozzarella cheese, grated
Grated Parmigiano-Reggiano or Pecorino Romano cheese
To make the Dough:
Place the yeast in a small bowl and stir in the water. Set aside. Put the flour into a large bowl and add the yeast to the center. Add the salt and olive oil, and stir to combine until it forms a dense dough that will be slightly sticky. If the dough does not come together, add more water a tablespoon at a time.
Dust a work surface lightly with flour. Knead the dough energetically for 5 to 10 minutes, or until it is smooth and supple. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic and a clean kitchen cloth. Allow to rise for 11/2 to 2 hours, or until doubled in size. In the meantime, make the sauce.
To make the Sauce:
Heat the oil in a medium saucepan over medium heat. Add garlic and reduce heat to low.
When the garlic begins to release its aroma (before it turns color), add the tomatoes. Stir and allow the mixture to come to a boil. Add salt, pepper, and fresh herbs, stir and cover. Reduce heat to low and simmer for 20 to 30 minutes. Allow to cool.
Finishing the Pizza:
When the dough has finished rising, preheat the oven to 500°F to 550°F (250°C to 288°C). Punch the dough down and let it rest 5 minutes. Use a rolling pin to roll it out into a 10- to 12-inch (26 to 30 cm) diameter circle. Transfer to a pizza stone or peel dusted with cornmeal or semolina.
Cover the dough with a thin layer of sauce, mozzarella, and a sprinkling of Pecorino or Parmigiano cheese. Fold the edges of the crust in and brush lightly with extra olive oil. Bake on the second-to-lowest rack for 10 to 15 minutes or until golden and bubbly. Remove from the oven and allow to stand 5 minutes. Cut and serve.
Yield: 1 pizza
Mediterranean Tradition
Mediterranean cooks are always thinking ahead! Keep in mind that you can double the recipes for pizza dough and sauce and freeze them so that you will have them ready for another occasion. To freeze the dough, wrap loosely in plastic wrap and then place into a sealable plastic bag. To thaw, allow to defrost at room temperature for an hour or two, and roll out the same way as fresh dough. The extra dough can also be used for calzones or savory pies, which can be filled with leftover meats, vegetables, cheeses, and beans.
Gluten-Free Alternative:
Substitute whole-wheat flour for 3/4 cup (94 g) tapioca flour, 1/2 cup (79 g) white rice flour, 1/4 cup (23 g) chickpea flour, 1/4 cup (34 g) sorghum flour, and 1 teaspoon xanthan gum.
DOLCI
Sweet Olive Oil, Cherry, and Almond Cake/Torta di ciliegie e mandorle
 |
| Photo Courtesy of Via Umbria |
This highly addictive cake recipe features my privately-labelled Italian extra - virgin olive oil from the world-renown Martelli family-owned estate in Italy’s Abruzzo region, where she leads culinary tours.
Her selection is an artisan- blend containing three cultivars – predominately the Gentile di Chieti and the Intosso (which is indigenous only to Abruzzo) varieties. The careful blending of these olives lends sweet, harmonious, and fruity characteristics to the flavor of the oil.
With the combination of oil, almonds, and fruit, this dessert is actually quite nutritious—and when eaten sparingly can fit into a healthful eating plan. Serve with Vin Santo.
Ingredients:
¼ cup (60 ml) AMY RIOLO SELECTIONS EXTRA VIRGIN OLIVE OIL
11/2 cups (188 g) Molino Pasini Soft Type 0 flour, unbleached all-purpose flour, or all-purpose Gluten-Free Baking Mix, or almond flour, plus extra
½ cup (55 g) sliced almonds
2 eggs, separated
2/3 cup (160 ml) freshly squeezed orange juice
2 teaspoons grated orange zest
1 cup (200 g) sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon orange blossom water
1 teaspoon baking powder
½ teaspoon unrefined sea salt or salt
2/3 cup (64 g) almond flour (or finely ground almonds)
1 cup (155 g) pitted cherries
2 tablespoons (16 g) powdered sugar, to serve
Preheat the oven to 350°F (180°C). Oil and flour a 9-inch (23 cm) springform pan. Line with a 9-inch (23 cm) round of parchment paper. Brush the parchment paper with olive oil and sprinkle with sliced almonds.
In the bowl of a standing mixer or in a large metal bowl using a hand mixer, beat the egg whites until stiff peaks form.
Combine the orange juice, orange zest, olive oil, egg yolks, sugar, vanilla, almond, and orange blossom water in a medium bowl.
In a large bowl, sift together the flour, baking powder, salt, and ground almonds. Mix in the orange juice mixture and fold in the cherries. Fold in the egg whites.
Pour into the baking pan and smooth out the top with a spatula. Bake until a toothpick inserted into the middle comes out clean and the cake begins to pull away from the sides of the pan, 40 to 45 minutes.
Cool completely. Invert onto a platter, release sides. Remove the parchment paper, sprinkle with powdered sugar, and serve.
Yield: 9 servings
 |
| Photo by Wendy Jo Peterson and Reminisce with US |
This recipe is from Italian Recipes for Dummies.
PREP TIME: 20 MIN
COOK TIME: 20 MIN
YIELD: 4 DOZEN BISCUITS
INGREDIENTS
* 3/4 cup red wine
* 3/4 cup Amy Riolo Selections, or other good-quality extra virgin olive oil
* 3 3/4 cups Molino Pasini Soft Type 0 or unbleached all-purpose flour
* 3/4 cup sugar, plus extra for coating
* Pinch of salt
* 1 teaspoon baking powder
* 1 teaspoon ground cinnamon
DIRECTIONS
1. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
2. In a large bowl combine wine and olive oil, and stir to combine. Stir in the flour, sugar, salt, baking powder, and cinnamon. Mix well to combine ingredients. Continue mixing until dough forms a ball.
3. Pinch off small pieces of dough to form 1-inch balls. On a clean surface, roll each ball into a 3-inch cylinder. Bring two ends together and pinch in center to form a circle.
4. Place 1/2 cup additional sugar on a plate, and dip cookies in sugar to coat.
5. Place cookies 1/4-inch apart on the baking sheet. Bake for 15-20 minutes until the cookies are hard and bottoms just begin to turn golden. Remove the cookies from the oven and allow to cool.
TIP:
I always save leftover red wine to make this recipe.
If you’d like to pair this dessert with wine, look for Burson passito or similar.
NOTE:
Taralli dolci are a Puglian specialty. Their crunchy texture is perfect for dipping into coffee or sweet wine.
VARY IT!
This recipe also can be made with white wine.
 |
| Photo by Wendy Jo Peterson and Reminisce with Us |
This recipe is from Italian Recipes for Dummies. Many versions of sweet, citrusy, and creamy rice puddings are common in the Mediterranean region. The exception quality of Tenuta Margherita Carnaroli Rice combined with the bright lemon and cinnamon flavors make this recipe sing.
Makes 8 servings
Serving Size: 1/2 cup
1/3 cup TENUTA MARGHERITA CARNAROLI RICE
3 1/4 cups skim milk
1 cinnamon stick
Peel of 1 grated lemon
1/4 cup freshly squeezed lemon juice
2/3 cup sugar
Preparation:
1. Rinse the rice and drain well. Pour milk into a medium saucepan.
2. Add drained rice, cinnamon stick, lemon peel, lemon juice, and sugar.
3. Stir with a wooden spoon and bring to a boil over medium high heat.
4. Once mixture boils, reduce heat to low, stir, and cover.
5. Simmer for an hour, stirring occasionally, until rice is tender and liquid is absorbed.
6. Remove and discard cinnamon stick.
7. Allow pudding to cool at room temperature. Pour into a serving bowl.
8. Refrigerate leftovers for up to 2 days.
 |
| Purchase here |
No comments:
Post a Comment