Archive for June, 2008
The Miracle of the Fagiolo di Controne
In Naples they have the miracle of San Gennaro, in which the dried blood of the saint of that name turns into liquid three times a year. In Controne, there is the miracle of the fagiolo di controne-a rare bean that transforms from hard, dry raw bean to tender, savory luxury food in a few [...]
Read More..>>Flavorful and Gluten-free
Il Macchiaiolo 100% Corn Pasta Fiesta Salad Ingredients: Half bag Le Macchiaioli Corn Pasta 1 cup fresh salsa 1 can (14 oz.) black beans or black soybeans, drained OR Radici Chickpeas ¼ cup fresh cilantro ¼ cup Trampetti Extra Virgin Olive Oil Casina Rossa Saffron & Salt to taste Cook pasta until al dente, drain, [...]
Read More..>>Grey Days, Golden Tomatoes
Wade smiled in his customary placid way and replied, “Things are good, even if we have lost all our tomatoes and cucumbers this year to bad weather.” Fortunately Wade has other local delights to offer. Still, there is nothing better than his midsummer Japanese kyuri style cucumbers. His mixed golden and red cherry tomatoes, though [...]
Read More..>>Salsa Bolzanina
Salsa Bolzanina-a sauce for fresh asparagus or to serve with Radici of Tuscany Asparagus Pate Or, try the Ritrovo-invented Radici of Tuscany Asparagus Pate Bruschetta with Salsa Bolsanina: make the Salsa and set aside. Toast sliced bread and broil as if you were making a simple bruschetta. When the bread is toasted, drizzle with olive [...]
Read More..>>Orecchiette con Cime di Rapa (Orecchiette with Broccoli Rabe)
Ingredients: 1 lb (one bag) Di Cuonzo Orecchiette pasta 2 bunches of Broccoli Rabe Tenuta Cocevola Extra Virgin Olive Oil 4 Anchovies filet 3 Garlic cloves 1 tsp of Controne Hot Pepper Powder Radici of Tuscany Wild pinenuts (lightly toasted) Pecorino Cheese Preparation: In a large pasta pot bring water with a hand full [...]
Read More..>>Zucchine e Formaggio di Capra (Goat Cheese Zucchini Rolls)
Ingredients: 4-6 Small Zucchini Squash Fresh Goat Cheese Tenuta Cocevola Extra Virgin Olive Oil Casina Rossa Saffron & Salt La Bella Angiolina Taggiasca Olives Casina Rossa Abruzzo Piccante (Hot Pepper Sauce) Preparation: Slice the zucchini 1/8 of inch thick lengthwise Grill them until tender enough to roll Cut Cheese in small cubes Start preparing the [...]
Read More..>>Farro Cotto, Cooked Farro with Casina Rossa Mosto Cotto
½ lb. of Radici of Tuscany RTE Farro della Garfagnana 1 cup fresh pomegranate 1 cup crushed walnuts ½ cup of high quality chocolate, such as BruCo dark with anise 1 cinnamon stick A pinch of cinnamon and nutmeg Casina Rossa Mosto Cotto Casina Rossa Sweet & Salt to taste In a saucepan place [...]
Read More..>>Casina Rossa Mosto Cotto and Sweet Salt Baked Ricotta
Ingredients: 2 cups fresh ricotta 2 organic eggs ¼ cup Casina Rossa mosto cotto 2 tsp. Casina Rossa Sweet & Salt Preheat oven to 350F. Whisk together ricotta and eggs. Spread in a 13-inch flat baking pan and place in oven. Bake until solid, about 20-25 minutes. Allow to cool. Just before serving, broil the [...]
Read More..>>RITROV-ISMS
“As multi-regional, artisan Italian food importers and developers our motto has been to ‘Think globally, eat globally-. This does not preclude our support of our own local food artisans, wherever we may living at the time; rather, it simply means that we recognize the vital importance of bio-responsible agriculture and food production on a global [...]
Read More..>>Wistful in Seattle, Over Fresh Asparagus
With the coming of June the citizens of Washington State’s Emerald City are emerging from a long, gray winter. Our eyes sparkle as we happily salve our first sunburns of the year, buckle-up our Birkenstocks, and begin firing up our barbeques. Well, not all eyes are sparkling. Fresh asparagus lovers are shedding a tear or [...]
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