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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Italian Recipes'

Baked Italian Steak With Gourmet Extra Virgin Olive Oil

Wednesday, October 08th, 2014

Here is one of many best voted Gourmet Italian Recipes

• One tablespoon Gourmet Extra Virgin Olive Oil
• Three pounds bottom round steak cut
• One eight ounce can tomato sauce
• One half cup beef broth
• One half cup chopped onions
• One half teaspoon black pepper
• One half teaspoon rosemary
• Two garlic cloves
• Two tablespoons minced parsley
• Two teaspoons salt

Chop the garlic cloves into small chunks. Cut some of the fat off of the steak as you wish. Put the olive oil in a saucepan, and then place the garlic, onions, and then the steak and cook the steak until browned on one side. Add the parsley, tomato sauce, beef broth, and then pepper and salt, and place the uncooked side up and then cover before placing in the oven. Bake at 350 degrees for one hour or less so that the steak will be tender. Serves seven.

 

Italian Home Style Pizza Cooking With Extra Virgin Olive Oil

Monday, October 06th, 2014

• Four cups peeled diced tomatoes or canned drained tomatoes
• Four tablespoons butter
• One and one half cups flour
• One egg
• One half cup extra virgin olive oil
• One half envelope yeast
• One half pound mozzarella cheese
• One half teaspoon black pepper
• One teaspoon oregano
• One third cup lukewarm water
• Two cans anchovy fillets
• Two teaspoons salt

Thinly slice the cheese and then beat the eggs. In a bowl, add water and pour in the yeast. Add the flour and then one teaspoon of salt. Add the butter, and then the eggs. Mix well together with the yeast and then stir until soft dough. Add more water depending on how firm you want the dough. Knead until smooth in a bowl coated with olive oil. Cover with a paper towel and keep warm for two hours so that the dough will rise. Pound the dough flat into a circle and roll out. Add the olive oil to the dough, then the tomatoes, and season to taste. Add the oregano and then place in the oven, set at 400 degrees for twenty minutes. Remove, add the mozzarella cheese all over, and return to the oven for another five minutes. Slice into even slices and serve warm. Serves five to seven.

Extra Virgin Olive Oil Italian Appetizers

Sunday, September 28th, 2014

Sauteed Mushrooms With Oregano And Extra Virgin Olive Oil

  • Four tablespoons extra virgin olive oil
  • One and one half pounds of fresh mushrooms
  • One quarter teaspoon freshly ground black pepper
  • One quarter teaspoon oregano
  • Three cloves garlic, minced
  • Three quarters of a teaspoon salt

Wash and dry the mushrooms. Pour the olive oil in a small saucepan and add the mushrooms, oregano, garlic, salt, and pepper. Cook over low heat for eleven minutes and stir often.

 

Other Italian Recipes Also Can Be Variations Of Salads

Extra Virgin Olive Oil With Parsley And Peas

  • One quarter cup olive oil
  • One pound peas, shelled or I package frozen, thawed peas
  • One clove garlic
  • One half cup diced ham
  • One half cup water
  • Two tablespoons minced parsley
  • One teaspoon salt
  • One quarter teaspoon white pepper

Mix all together in a large saucepan. Bring to a boil and then let simmer on low heat for fifteen minutes. Salt and pepper and season to taste.

Italian Cooking With Extra Virgin Olive Oil Antipasta Recipies

Tuesday, September 23rd, 2014

The traditional selection of antipasto includes some of the following: a few slices of salami, several shrimp, slices of cheese, olives, stuffed eggplant or peppers, prosciutto, baked clams, radishes, sardines, but of course, these are only suggestions. It is of particular interest to mention the origin of the word antipas-to Pastais the Italian word which covers all of the various dough preparations (like spaghetti, macaroni, ravioli, and so forth) that form an integral part of so many Italian meal Anti-pasto, thus, literally means “before the pasta,” the appetizer served before the pasta course.

 

Spaghetti And Noodles With Olive Oil, Garlic, And Parsley

• Four whole cloves garlic
• One half cup extra virgin olive oil
• One pound spaghettini (thin spaghetti) cooked and drained
• One quarter cup minced parsley

Begin by heating the extra virgin olive oil in a sauce pan and add the garlic. Let it sit to add flavor until it turns brown then remove and throw away.

 

Baked Clams With Olive Oil

• 30 hard shell clams or the equivalent mussels
• One quarter cup dry bread crumbs
• One quarter cup finely minced parsley
• One quarter cup grated Parmesan cheese
• One quarter cup olive oil
• One quarter teaspoon freshly ground black pepper
• One quarter teaspoon oregano
• Two cloves garlic

Dice the garlic. Scrub the clams under cold running water until shells are shiny. Dry, then place in a skillet. Cover and place over low heat until shells pop open. Remove and throw away the top shells. Place the clams on the bottom shells in a baking dish. Sprinkle with a mixture of the parsley, garlic, cheese, pepper and oregano, then sprinkle with the oil and finally the bread crumbs. Bake in a 425 degree oven for five minutes.

Some Variations In Pesto

Friday, February 07th, 2014

Pesto, flavors pasta, especially those containing vegetables, even soups. Pesto is very popular and many like it, except there is always room for slight variations instead of reiterating the entire recipe. It is made of crushed pine nuts, garlic, basil, evoo, and Italian cheeses through a pestle and mortar. There are many slightly altered versions available that you can choose or modify from that will yield good outcomes. One change may be to use tuna, BBQ lamb, rotisserie chicken, swordfish, beef steaks. You can also easily substitute many of the ingredients in order to suite your taste. Aceto balsamico is excellent as a topping for many different recipes and foods.

Spaghetti With Extra Virgin Olive Oil

Thursday, February 06th, 2014

  • Twelve ounce premade spaghetti noodles
  • Twelve black olives
  • Three cloves of garlic
  • Thirty ounce capers, rinsed
  • One teaspoon sea salt
  • One tablespoon sea salt
  • One pound can of tomatoes
  • One drop of olive oil
  • One dried red chili pepper
  • Four tablespoons extra virgin olive oil
  • Five basil leaves washed and torn just before serving
  • Cracked pepper
  • One loaf of fresh crusty Italian bread

 

Fill a large pot with water, drizzle the drop of olive oil in it and turn to high to boil. During the meantime, chop the olives and peel the garlic. Crumble the chili pepper. Wash the capers and then dice the garlic. Slice the tomatoes into small chunks. Wash and cut the basil and grind the pepper. In a large saucepan, pour the four tablespoons olive oil in and heat. Before it begins smoking, put the tomatoes, capers, chili pepper, and garlic. Stir well for less than two minutes.

Let simmer for twenty minutes and then tend to the boiling water. Turn off the burner for the sauce in the saucepan while cooking the noodles. Put the spaghetti noodles in the pot and stir for the next ten minutes. Remove the noodles and mix well with the olives and sauce. Add the basil leaves and serve with the Italian bread and olive oil dip.

Stuffed Olives Deep Fried With Olive Oil

Thursday, February 06th, 2014

  • One tablespoons capers, rinsed and finely chopped
  • One garlic clove
  • One lemon half
  • One large slice of crusty day old bread
  • One tablespoon of extra virgin olive oil
  • One tomato
  • One tablespoon all purpose flour
  • Cracked pepper
  • One cup olive oil ( evoo )
  • One half pound large green olives
  • Fresh parsley

 

Wash the lemon and cut into slices. Peel the tomato and chop into small chunks. Wash and cut the parsley then mince the garlic into small pieces and wash the capers before finely dicing them. Remove the bread crust and then crumble the bread and finely as possible. Put the olives and the all purpose flour and one cup of olive oil aside and mix all the other ingredients together in a bowl. Stuff the mixture in each of the olives after cutting one end of each. Then roll the olives in the flour. In a sauce pan, fill with the one cup of olive oil and put the stuffed olives in it. Fry for half a minute and remove. Serve immediately.

Oil and Vinegar Cruet Italian Recipes

Wednesday, February 05th, 2014

Oil and Vinegar Cruet is essential in all Italian Recipes, as well as everyday cooking and even more so on the dining table

Oil and Vinegar Cruet

Extra virgin olive oil, also known as evoo, and balsamic vinegar are very common in the Mediterranean diet. Many restaurants serve olive oil and balsamic vinegar in an oil and vinegar cruet for salads dressings, olive oil dipping dishes used for bread dipping, and as well for drizzling olive oil on many different types of food.

Many recipes are made from olive oil and balsamic vinegar. Fresh fruit goes great with aceto balsamico, all you have to do is sprinkle sliced fresh fruit with a bit of balsamic vinegar and then season with cracked pepper. Aceto balsamico from Modena Italy is great with berries, orange melons, peaches, and nectarines. This also goes with sautéed vegetables. This is why we recommend keeping an oil and vinegar cruet on the table within easy reach at all times! Balsamic vinegar is also good in soups in addition to desserts such as strawberry and iced cream. You can mix the strawberries with sugar and then season with aceto balsamico and pepper.

Oil and Vinegar Italian Recipe

  • Roughly slice 8 heads of peeled garlic cloves then place it in a nonreactive sauce pan.
  • Pour in one cup of the aceto balsamico vinegar
  • One quarter cup white wine
  • One cup sugar and pour the mixture over the garlic
  • Bring to a full boil then reduce the heat, and let simmer for thirty minutes until the garlic is soft
  • Serve at room temperature with other grilled meats, especially lamb.

Ricotta Cheesecake With Balsamic Vinegar

Saturday, February 01st, 2014

  • One cup all purpose flour
  • Two tablespoons Aceto Balsamico Traditionale
  • Eleven oz teaspoons vanilla extract
  • Three egg yolks
  • Thirty oz whole milk ricotta cheese
  • One tsp orange flower water
  • One half tsp nutmeg
  • One half cup granulated sugar
  • One cup fresh orange juice
  • Sea salt
  • Two teaspoons finely grated orange zest

 

Preheat your conventional oven to 300 degrees. Take out a medium baking pan and butter then flour

Beat the eggs and grate the nutmeg. In a large bowl, combine the sugar and flour. Stir the cheese in the bowl and then blend in the orange flower water, orange zest, egg yolks, vanilla, nutmeg, and sea salt. Then transfer into the floured pan and put in the oven for one hour and ten minutes. Let cool down on a wire rack. Cover with plastic and place in the fridge for two hours. For five minutes on high heat, cook the orange juice in a saucepan and then remove, adding the balsamic vinegar. Separate the sides of the cake from the dish, slice, and serve with the orange juice mixture on the side.

Olive Oil Cruet Set Italian Pizza Recipe

Thursday, January 30th, 2014

oil and vinegar cruet set

Here is an Italian Recipe for making a Ten Inch Crust Pizza For Two. When making Italian Pizza, you will need an Cruet Set filled with the most flavorful gourmet olive oil.

Crust And Dough 

  • Four and one half cups all purpose flour
  • Two large tablespoons extra virgin olive oil
  • One and one half cups warm water
  • One quarter oz ounce dry yeast
  • One teaspoon sea salt

Topping 

  • Eight mozzarella cheese slices
  • One cup extra virgin olive oil
  • One quarter cup fresh herbs
  • Six baby torpedo onions
  • Six cloves garlic
  • Sixteen two inch wide shiitake mushrooms
  • Three Japanese or Chinese eggplants
  • Two small, mature green zucchini
  • Two small, mature yellow zucchini
  • Two teaspoons ground salt

 

Drizzle olive oil as needed from the oil and vinegar cruet set. First skin and cut off the stem ends of the onions and mushrooms and then slice the herbs. Dice the garlic.

For the dough, pour one quarter cup of the warm water with the yeast in a mixing bowl. Wait ten minutes before adding the flour and the rest of the water. Stir well and then sprinkle the sea salt. Mix each cup of flour in well before adding another instead of all at once, then pause once you have one half cup left.

Sprinkle flour on a hard work surface and knead the dough for six minutes. Drizzle a small amount of olive oil in a bowl and place the dough in it. Cover the bowl with a damp towel and for two hours let it rise.

Prepare the vegetables while the dough is rising. Remove the stems ends from the eggplant and mature zucchini and cut them lengthwise into one quarter inch thick slices. In a large bowl put in the mushrooms, eggplant, zucchini, and onions. Pound the garlic and salt using a mortar and pestle for two minutes, then mix them in a separate dish and drizzle olive oil on top. Pour half of this over the vegetables. Mix well and set aside.

Punch the dough down, let it rest for five minutes, and then form it into two ten inch pizza crusts. Let the dough sit and grill the vegetables using a stove top grill for two minutes on each side or roast them in the oven for fifteen minutes.

After you have made the pizza crusts, spread the surface of each with enough of the remaining garlic and olive oil to cover entirely. Place the mozzarella cheese over the surface and top with grilled vegetables. Top with the fresh herbs. On a baking sheet or pizza stone, bake the pizzas at 450 degrees for fifteen minutes, or until the crust is golden. Remove from the oven, cut each pizza into eight slices, and serve with the oil and vinegar cruet set filled with olive oil on the side and use as needed.

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