Month: December 2015

Find A Mate – Create A Plate

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Find A Mate – Create A Plate 

Aged Balsamic Vinegars paired with Olive Oil Ideas

Black Cherry: Butter, Tuscan Herb, Rosemary, Persian Lime, Lemon

Blackberry Ginger: Blood Orange, Persian Lime, Lemon, Rosemary Olive Oils

Black Mission Fig: Pairs exceptionally well with all of our Olive Oils, White Truffle Olive Oil and Butternut Squash Seed Oil

Cara Cara Orange Vanilla: Basil, Lemon, Blood Orange, Tuscan Herb, Herbs de Provence

Cranberry Pear: Basil, Garlic, Lemon, Milanese Gremolata Olive Oils

Grapefruit: Wild Dill, Basil, Lemon or Wild Mushroom & Sage Olive Oils

Honey Ginger: Persian Lime, Orange, Lemon, Sesame Seed Oils

Dark Chocolate: Blood Orange, Persian Lime, Lemon, Baklouti Chile Pepper

Maple: Butter, Blood Orange, Butternut Squash Seed Oil

Pineapple: Basil, Blood Orange, Baklouti Chile Pepper, Wild Mushroom & Sage

Raspberry: Basil, Baklouti Chile Pepper, Lemon, Blood Orange, Persian Lime

Red Apple: Tuscan Herb, Tarragon, Butternut Squash Seed Oil, Wild Mushroom & Sage

Sicilian Lemon: Milanese Gremolata, Tuscan Herb, Herbs de Provence, Persian Lime, Wild Mushroom & Sage, Wild Dill Olive Oils

Gravenstein Apple: Wild Mushroom & Sage, Herbs de Provence, Garlic, Rosemary

Traditional Aged (^18 years): Any Certified Premium Extra Virgin Olive Oil and Flavored Olive Oil

Serrano Honey Specialty Vinegar (no sulfites): Wild Mushroom & Sage, Tarragon, Persian Lime and any Certified Premium Extra Virgin Olive Oil

Try an Aged Balsamic like Black Cherry, Dark Chocolate, Maple or Raspberry on Ice Cream.

Blood Orange Fused Extra Virgin Olive Oil is delicious on a premium vanilla ice cream too!

Be inspired to find a mate to create your own plate there are many possibilities.

These suggested pairings are great on fish, poultry, salads, bread dipping, desserts and pasta dishes to name just a few ideas.

You have a cornucopia of ideas at Capizzano Olive Oils & Vinegars. No Synthetic chemicals, coloring or flavoring added.

Appetizer – Radish & Ricotta Crostini Mediterranean Style

radish and ricotta crostini

Radish & Ricotta Crostini

1 fresh baked baguette

1 bunch of radishes

1 container of fresh ricotta

Small handful of fresh dill chopped finely (save a little to garnish on top)

A few fresh Tarragon sprigs chopped finely

1 Lemon, for juice and zest

UP Extra Virgin Olive Oil EVOO ( Picual)

Sea Shakes Original (good nutrition from organic Nori, Dulce seaweed with a touch of Celtic Sea Salt low in sodium – exceptional in flavor)

Option: fresh snipped parsley to garnish on top with radishes.

Method:

Oven pre-heated 350 degrees. Slice baguette at an angle ¼ in rounds, put on baking sheet, brush one side with the UP EVOO of choice. Season with Makai and pepper. Place in hot oven for 12 minutes or until golden crispy. Remove from heat.

Finely chop the dill and tarragon mix with the cheese, lemon juice and zest with a good helping of Sea Shakes salt and pepper. Mix up very well. Taste and season as needed.

Carefully slice the radishes very thinly.

When the bread is ready to come out of the oven slather the toast with the cheese/citrus/herb mixture. Top with 2 – 3 radishes thinly sliced. Sprinkle with snipped fresh dill or parsley.

Enjoy with conversation, wine, and friends.

Penne with Avocado Sauce with Wine Pairing Selection

Penne with veggies

Penne with Avocado Sauce

PrimoGrano Penne pasta, cooked & drained

4 cloves of garlic

4 TB Extra Virgin Olive Oil (I used Coratina UP EVOO)

Juice of 1 or 2 Lemons

2 – 3 ripe Avocadoes, peeled and pitted

1 large tomato

1 large handful of fresh basil leaves

Makai or Sea Shakes with Fresh Ground Pepper

Method: Cook PrimoGrano 100% Abruzzese Penne pasta. Combine garlic, Extra Virgin Olive Oil, and fresh squeezed lemon juice in blender or processor, blend until smooth. Add avocadoes, tomatoes, basil and blend until smooth. Add a bit more EVOO as needed. Season with Makai or Sea Shakes and fresh ground Pepper. Drain the pasta, top with the sauce drizzle a little more EVOO and garnish with fresh ground Parmesan or Pecorino cheese.

Options: I added fresh watercress and thinly chopped red peppers to add color and more nutrients. Try arugula, spinach or shaved Brussels sprouts for variations.

Dessert: Apples sliced thinly, drizzled with Limonata Fused EVOO and Dawn Spice!

Balsamic Spritzer: Gravenstein Apple White Balsamic with Sparkling Water.

Selected Wine Pairing: Bucaro Montepulciano Abruzzo Red Wine, smooth and full bodied.

Recipe credit to The Oldways 4 Week Mediterranean Lifestyle Menu Plan Day 21.