Cook the pasta in salted water, keep some pasta water on the side and drain the rest.
Off heat, toss the cooked pasta with pesto and some reserved pasta water to create saucy consistency. Add lemon juice. Taste, add more salt, black pepper, or pasta water.
Serve immediately topped with fresh cheese of your choice.
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Position a rack in the centre of your oven and preheat to 180ºC.
Add muffin liners to a 12-cup muffin pan and set aside.
In a medium sized bowl, combine all-purpose flour, cake flour, baking powder, baking soda, poppy seeds and salt; set aside.
In a large mixing bowl, combine grated orange zest and white sugar. Using your fingers, rub the mixture together until it becomes fragrant.
With an electric mixer, whisk together the orange sugar mixture, extra-virgin olive oil and eggs until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl half way through.
Add the sour cream, blood orange juice and vanilla extract and mix until well combined. About 1 minute.
In 2 additions, sift in the dry ingredients (flour, baking powder, baking soda, poppy seeds & salt) and mix on low speed just until combined. Do not overmix!
Evenly distribute the batter into each cupcake liner, filling each about ⅔ full. Use a standard ice cream scoop to make distributing the batter into the liners much easier.
Bake for 16-18 minutes or until a toothpick comes out clean.
Allow cupcakes to cool completely before making the cream cheese frosting.
In a large mixing bowl, whisk together cream cheese and butter until smooth. Add 3 ½ cups of powdered sugar, 3 tablespoons blood orange juice and ½ teaspoon of vanilla; mix on low speed until combined. If you’d like a thicker frosting, add another ½ cup of powdered sugar.
Transfer frosting to a piping bag fitted with a star tip and frost your cupcakes. Alternative, you can just spoon frosting onto your cupcakes and spread with an offset spatula for a rustic look. Enjoy!
This recipe presents a delightful twist on traditional pizza, featuring a rustic blend of flavours. The dough, made with strong bread flour and fresh yeast, yields a wonderfully chewy crust. Topped with a colourful array of cherry tomatoes, which are briefly sautéed to intensify their flavour, and generously sprinkled with creamy gorgonzola cheese. Finished with aromatic herbs like fresh basil and thyme, and a touch of La Chinata Sweet Smoked Paprika Flakes for a hint of smokiness. This rustic cherry tomato and gorgonzola pizza is a delightful combination of savoury and tangy flavours, perfect for a cosy night in or a casual gathering with friends and family.
Yield: 5 12" pizzas
Prep Time: 18 hr
Cook Time: 2 minutes
Ingredients:
Dough
• 2.4g Caputo Lievito Dry Yeast
• 1kg Caputo "00" Pizzeria Flour
• 640g water
• 30g salt
• Caputo Semola (for stretching)
Equipment
• High-heat oven
• Pizza peel
Instructions:
1. Using a mixer with the dough hook attachment, add the Caputo Lievito Dry Yeast and Caputo "00"
Pizzeria Flour and mix on the first speed for 2 min.
2. Add the water and mix for 5 min.
3. After, add the salt and mix for 10-12 minutes, or until the dough is smooth and forms a pumpkin.
4. Remove the dough from the mixer and allow it to rest for 30 minutes.
5. Divide the dough into five 270g balls and place them in a dough tray.
6. Allow the dough balls to rest at room temperature for 1 hour before putting them in the refrigerator
for 12 hours.
7. The following day, remove the dough from the fridge 3-4 hours before intended use.
8. An hour before baking, turn on your high-heat oven (like an Ooni, Gozney, or Breville) and let it get
up to temp. We recommend baking at the highest temperatures - 900 degrees or more for a true Neapolitanesque crust.
9. Next, stretch your pizza on a lightly dusted counter using Caputo Semola, then add your favorite
toppings (we recommend Ciao tomatoes!).
10. Transfer the pizza to a pizza peel and gently shuffle the pizza off the peel into your preheated oven.
11. Once the pizza is in, start turning it every 20 seconds or so to avoid burning on the cornicone
(crust). After approximately 90-120 seconds (depending on your oven temperature), your pizza
should be ready to remove from the oven.
12. We recommend cutting and serving your pizzas right away
Yield: 10 servings
Prep Time: 50 min
Cook Time: 3 min
Ingredients:
• 10 whole eggs
• 1kg Caputo
Semola Notes:
• This recipe can easily be scaled up or down. For every 100g flour, use 1 egg.
Instructions:
1. Pour the Caputo Semola onto the counter or cutting board and make a hole in the middle, like a volcano.
2. Place the eggs in the hole.
3. Gradually, work the flour into the eggs in a circular motion with the tips of your fingers. Be sure not to create an open path in the flour that lets the eggs “escape.”
4. Once the eggs are incorporated into the flour, knead until the dough is smooth and consistent (approx. 5-7 minutes). Depending on the size of the eggs you might need to add a little more flour or another egg to achieve the proper consistency.
5. Wrap the dough ball in plastic wrap and allow to rest for a least half an hour before rolling it out. Note: If you are using it the next day, wrap it in plastic wrap and place it in the fridge. Take it out at least 30 min before use.
6. Cut the dough into four equal pieces. Choose one piece to work with and immediately wrap the rest so they do not dry out. You will need Caputo Semola for the surface and to keep the pasta floured so it does not stick to itself.
7. Use a rolling pin to flatten out your piece of dough.
Pasta Machine Instructions:
1. Feed your flattened wedge through your pasta machine on its widest setting.
2. Run it through 2 or 3 times. You want to get it into a rectangular shape if possible, so at this point, fold the dough in thirds so you have a rectangle.
3. Feed it through the pasta maker 2-3 more times on the widest setting.
4. Continue to feed the pasta dough through the pasta maker, decreasing the width as you go.
5. Once your pasta sheet is ready, you can either attach your pasta cutter and cut the pasta to your desired size or cut and shape the pasta as desired.
6. Transfer the cut pasta to a baking sheet dusted with Caputo Semola (noodles should be swirled into little nests). Repeat with the remaining dough.
Hand Rolling & Shaping Instructions:
1. Continue to use your rolling pin to flatten your dough, adding more Caputo Semola as needed to prevent sticking. You will want to get the sheet of pasta as thin as possible without tearing.
2. Cut and shape the pasta as desired. If you are making noodles, dust the pasta sheet with Caputo Semola, loosly fold it like an accordian, and cut the folded sheet into strips. Repeat with the remaining dough.
Cooking and Serving:
1. Bring a pot of salted water to a boil. Cook the pasta for 2-3 minutes or until done.
2. Serve with your favourite sauce and enjoy
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Red onion 3-4
Garlic 3 cloves
Red wine vinegar 250ml
Sugar 200g
Bay Leaf 3-4
Thyme 3 sprigs
Quarter red onion and crush garlic before adding along with rest of ingredients to a pot with a lid
Cover and simmer low and slow for 45 minutes.
Place in sealable air 3ght glass jar
Parmesan 250g
Kale 300g
Butter lettuce/spinach 300g
Rocket 300g
Red wine braised onions 4 quarters and 60ml liquid
Whole grain mustard 15ml
Dijon mustard 15ml
Olive oil 20ml
Make a dressing from the mustards, olive oil, and 60ml of the liquid from the braised onions then dress your washed, picked leaves
Season well with salt before shaving parmesan over and then finishing with petals of braised onion
Before you begin, it’s handy to have a few things in place: Position all your topping in bowls alongside the grill, as well as spoons for applying tomato sauce, etc. It may be necessary to pull up a small table next to the grill for this purpose. Have some extra olive oil handy, as well as sea salt.
Also have metal tongs and a metal spatula, as well as a platter or cutting board for your finished pizza.
Heat up your grill to a high heat. Take a few minutes to clean off any remaining food from your grill grate.
Oil the back (flat side) of a baking sheet with Colavita Olive Oil. Stretch out your pizza dough on top of the baking sheet and brush the top side of the dough with Colavita Olive Oil.
Invert the baking sheet directly onto the grill grate and close the lid. Let it bake for about 2 minutes.
Open the lid and using the tongs, flip the crust to the other side.
Spoon a light layer of Colavita crushed tomatoes on top of the dough. Sprinkle the sliced garlic on top of the tomatoes, and season with salt.
Close the lid and allow to bake for another 2 minutes.
Remove the pizza from the grill, using the tongs and spatula, and place it onto a cutting board. Garnish with shavings of parmesan cheese and fresh arugula.
Optional: Add a drizzle of Colavita Balsamic Glaze to finish.
Start by trimming the fat from the duck breast, leaving only the lean meat. Sear it in a hot frying pan on both sides, then set it aside. In another pan, sauté chopped onion and garlic in oil, deglaze with wine, and reduce. Add flour, cook briefly, then add cream and simmer for 3 minutes. Mix in mushrooms and cook for 5 more minutes. Preheat the oven to 200°C. Roll out puff pastry, add the prepared stuffing, and place seasoned duck breast on top. Seal the pastry, brush with egg yolk, decorate, and bake for 20 minutes. Allow it to rest for 10 minutes before serving.
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Place pot over high heat and bring to a boil. Then reduce the heat to low and cook until the pasta is al dente, and the sauce has reduced a bit (there should still be a good amount of liquid remaining). Make sure to stir often to prevent the pasta from sticking to the bottom of the pan.
Once the pasta is cooked, turn the heat off. Stir in the heavy cream, gouda cheese and parmesan. Taste and add additional salt and pepper if needed. The sauce will thicken as it cools.
Garnish with fried sage leaves if desired. Top with extra parmesan and nutmeg and enjoy!
Combine all the marinade ingredients in a blender and purée.
Rinse the chicken in cold water and pat dry. Place the chicken in a re-sealable plastic bag. Pour the marinade into the bag along with the chicken. Seal the bag, swishing around the contents to coat all the chicken thighs evenly. Refrigerate for at least 2 hours, but preferably overnight.
Heat 1 tablespoon olive oil in a skillet over medium-low. Add the chopped pancetta and allow it to brown for about 8 minutes. Chop the preserved lemons (if using) and once the pancetta is browned, toss them in for a moment to toast with the pancetta. Remove the lemon and pancetta mixture from the skillet and reserve it in a dish. Do not rinse the skillet, you will use the pancetta fat to sear the chicken.
Remove the chicken from its marinade, shaking off any excess. Reserve the remaining marinade. Increase the heat to medium and place the chicken thighs, skin side down in the skillet. Allow them to brown on both sides, about 5 minutes per side. Use metal tongs to flip them. Once they have browned, remove them from the skillet and place them in a dish.
Reduce the heat to low and add the Colavita Pinot Grigio. Using a wooden spoon, scrape up any brown bits on the bottom of the skillet (these are the tasty parts!). Add the rest of the marinade, the chicken stock and the Cirio crushed tomatoes. Stir to incorporate.
Add the chicken back into the skillet, increase the heat to medium-low and bring to a boil.
Reduce the heat to low, cover the skillet with a lid and allow it to simmer for about 40 minutes until the chicken is cooked through.
Once the 40 minutes is up, add the green olives and the pancetta and lemon mixture back to the skillet. Allow it to cook for another 10-15 minutes.
Serve with more freshly chopped herbs, a sprinkle of smoked paprika and some freshly ground black pepper.
Mix shallot, Colavita olive oil, Colavita vinegar, and mustard in a small bowl. Season with salt and pepper.
Place a bed of romaine lettuce in a large platter or salad bowl.
Add the remaining ingredients, arranging them nicely over the top of the lettuce. Drizzle with the dressing, garnish with fresh parsley, and serve.
Follow this recipe featuring our Dal Molise Buffalo Mozzarella from Italian Deli Online to make an authentic Italian Panino!
Ingredients
Ciabatta bread
Coppa (sliced)
Italian Tomatoes (sliced)
Buffalo Mozzarella (sliced)
A handful of salad leaves
Extra virgin olive oil
Seasoning to taste
Method
Preheat your oven to 180°C.
Cut the ciabatta bread in half lengthwise.
Drizzle olive oil over the bread and place it in the oven to toast for 5-7 minutes or until golden brown.
Take the bread out the oven and layer the bottom half of the ciabatta bread with salad leaves, sliced Buffalo Mozzarella, coppa and sliced Italian tomatoes.
Season to taste and drizzle with olive oil
Cover with the top half of the ciabatta bread, cut into halves or quarters and serve.
Buon appetito!
To view our full range of Italian cold meats and cheeses click HERE.
Soak the dried mushrooms in 1 cup of boiling water and wrap in cling wrap. This will allow for the mushrooms to double in size. Once complete, drain the mushrooms. You can keep the stock aside for a risotto or soup.
To cook the risotto, add 450 ml of water to a pot and bring to a boil. Add 175 g of My Risotto Perfetto and simmer for 12 minutes.
Add 3 tbsp of oil to a heated pan, add diced onions, diced garlic, soaked mushrooms and chopped basil leaves. Cook for 2 – 3 minutes tossing throughout.
Finish the risotto with a knob of butter, grated grana Padano and chopped mushrooms.
Fresco Italia | Sliced Chorizo
Puglia | Bocconcini Balls
Polli | Bella DI Cerig Olives
Polli | Artichokes with Fine Herbs in Oil
Polli | Roasted Peppers in Oil
San Carlo | Taralli Rosemary
Other Products
Cherry Tomatoes
Fresh Figs (sliced into quarters)
Black Grapes
Basil Leaves
Method
Arrange ingredients on a platter board, top with basil leaves and serve.
To view the recipe reel on Instagram, click here.
Looking for a quick & easy gourmet snack? Follow this recipe by Candice-Lee to make a gourmet Italian sandwich that is bright, colourful, fresh and loaded with flavour!
Ingredients
Italian Deli Online Products
Follow this recipe to make a traditional homemade piadina featuring ingredients from Italian Deli Online!
Piadina is one of the most famous Italian street foods, a thin Italian flatbread traditionally prepared in the Romagna region of Italy. This no-yeast soft dough is so quick and easy to prepare, and uses ingredients easily found in your pantry. The best part? You can fill them with virtually anything!
For this recipe, we will be making our piadina filled with sliced chorizo, rocket and parmesan cheese.
Ingredients (Makes 6)
Italian Deli Online Products
500 g of Dallari | Farina 00 Per Pizza Flour 5KG
80 ml of Ayama | Olive Oil
Fresco Italia | Sliced chorizo
Parmareggio | Parmigiano Reggiano (Parmesan Cheese)
CADOR | Organic Himalayan Salt 110G
Other Products
Avocado
Exotic baby tomatoes
Rocket
Fresh basil leaves
Edible flowers (optional)
To purchase Italian Deli Online products in one easy order, click HERE.
Method
Scatter rocket leaves on a round plate in a wreath like shape.
Space sliced baby tomatoes onto the rocket.
Place bocconcini & prosciutto slices inbetween.
Drizzle pesto over bocconcini balls.
Drizzle the salad with olive oil & balsamic vinegar.
Decorate with fresh basil leaves and edible flowers.
Suggestions To Decorate The Middle Of The Salad
A bowel of salad dressing.
A bowl of toasted ciabatta slices.
A bowl of marinated Italian vegetables, for example, artichokes with fine herbs in oil, roasted peppers in oil, sundried tomatoes in oil, seasoned eggplants in oil, or green pitted olives.
For more recipes follow @food.made.simple on Instagram.
Ingredients
Italian Deli Online Products
Polli | Black Olive Spread
Polli | Artichokes Spread
Polli | Bruschetta with Olives
Polli | Garlic, Oil and Chili Pepper
Polli | Basil Green Pesto
Polli | Artichokes with Fine Herbs in Oil
Polli | Sundried Tomatoes in Oil
Polli | Grilled Onions in Oil
Polli | Mushroom Mix with Porcini
Morgenster | Black Olives
Fresco Italia | Prosciutto Crudo Sliced
Fresco Italia | Sliced Chorizo
Puglia Cheese | Bocconcini Balls
Puglia Cheese | Asiago Cheese
Puglia Cheese | Blue cheese slice
Three Streams | Premium Grade Smoke Trout Slices
San Carlo | Taralli Rosemary
Spinach King | Spinach Bread
Almare Spritz | Classico
Other Products
Crispbread
Rice crackers
Seed crackers
Sweet melon
Baby tomatoes
Glazed Figs
Blueberries
Strawberries
Edible flowers
Lemon slices
Orange slices
Basil leaves
Mint leaves
Method
Cut sweet melon into slices and wrap them with slices of prosciutto crudo.
Mix baby tomatoes with bocconcini and drizzle with basil green pesto.
Slice Asiago cheese into thin slices.
Cut blue cheese into small pieces.
Cut smoked trout into slices, shape into roses, and mix with lemon slices.
Place black olive spread, artichoke spread, bruschetta with olives, garlic, oil, and chili peppers into small dipping bowls with a teaspoon in each.
Place taralli into a small bowl.
Arrange antipasto deli goods, fresh goods, spreads, crackers and bread onto platters and scatter with blueberries, strawberries, and edible flowers.
Enjoy with a glass of chilled Almare Spritz Classico, garnished with orange and fresh mint.
For more recipes follow @food.made.simple on Instagram.
Pasta Factory | Beef Ravioli
Puglia Cheese | Blue Cheese Slice
Parmareggio | Parmigiano Reggiano 30 months
Other Products
Butter
Heavy Cream
Full cream yogurt
Leeks
Mushrooms
Method
Bring a large pot of salted water to a boil. Add 250G beef ravioli and cook for approximately 1 to 2 minutes. Drain and set aside.
Bring your stove to a medium heat. Melt 1 tablespoon of butter, add 2-3 sliced leeks, and cook until translucent.
Add 1 handful of sliced mushrooms and cook until done.
Break a generous amount of blue cheese into pieces and add into the mixture. Cook until melted.
Add 125ml of heavy cream, 300ml of full cream yogurt and stir well until combined.
Slowly pour the ravioli into the mixture and stir gently making sure not to break the ravioli pockets.
Top with grated parmesan cheese and serve.
Enjoy with a chilled glass of Zenato Soave Classico.
For more recipes follow @food.made.simple on Instagram.