This dish is often served as of the attractions in the Feast of the Seven Fishes.
- 1 LB Shrimp (peeled, de-veined, large shrimp – 20count – are best)
- 1/4 C Lucini Extra Virgin Olive Oil
- 1 Red Onion (medium, diced)
- 1 Bell Pepper (medium, diced)
- 1/2 jar Lucini Organic Diced Tomatoes (12-14 ounces)
- 1 TB Pine Nuts
- 1 TB Raisins (golden are preferrable)
- 1 TB Capers (rinsed well)
- 1/2 C White Wine (your favorite Sicilian white or Pinot Grigio)
- 1 tsp Orange Juice (fresh)
- 1/4 tsp Cumin (fresh, ground)
- 2 Bay Leaves
- 1/2 tsp Red Pepper (dried)
- Black Pepper (freshly ground)
Heat the olive oil over medium-high heat until almost smoking. Add the onion and bell pepper and cook until softened. Add the tomatoes, pine nuts, raisins, capers, wine, juice, cumin, bay leaf and red pepper and bring to a boil. Turn down to simmer and add the shrimp. Cover and cook the shrimp for 5-7 minutes until cooked through. Remove from the heat and season with orange juice, salt and pepper to taste.
Adapted from Anna Tosca Lanza
Posted in recipes
Tagged Christmas, easy, feast of the seven fishes, holiday, italian cuisine, Italian tradition, la cucina italiana, quick, recipe, seafood, shrimp
Cut each pear into 8 equal pieces. Toss the pears and sugar together gently in a bowl.
Pour the olive oil into a large sauté pan over medium heat. Add the pears and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the sugar just begins to caramelize (turns to an amber color). Do not let the sugar turn brown. Add the cherry balsamic, salt and orange zest. Cook 2 to 3 minutes longer or until the sauce starts to reduce.
Transfer the pears to serving dishes and top with the sauce, parmigiano and chopped mint.
Posted in olive oil, recipes
Tagged carmelized pears, Christmas, dessert, easy, fruit, holiday, italian, italian cooking, italian cuisine, la cucina italiana, pear, quick, recipe, simple, vegan, vegetarian
- 16-24 oz Ravioli (homemade or purchased, best with cheese or vegetarian ravioli)
- 6 TB Butter (unsalted, high quality)
- 3 TB Lucini Fig Infused Balsamic Vinegar
- 1/2 tsp Salt
- 1/4 tsp Black Pepper (fresh, ground)
- 1/3 C Pumpkin Seeds (roasted – pine nuts, walnuts and even pecans work well)
- 1/4 C Lucini Parmigiano Reggiano (fresh, grated)
Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm, stirring occasionally. Drain ravioli onto a large serving platter.
Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat and allow to cool for about 1 minute. Stir in the salt and pepper.
Reduce the fig balsamic in a skillet over medium heat. Do not let the balsamic bubble wildly, as it will reduce too quickly and lose its liquidity. Remove when it thickens by half.
Transfer the ravioli to the pan saucepan with the brown butter, sprinkle with the pumpkin seeds and Parmesan and toss. Add to serving bowls, then finish with the reduced fig balsamic.
Posted in heathy diet, recipes
Tagged balsamic, balsamic reduction, brown butter, fig, italian, italian cooking, italian cuisine, la cucina italiana, nuts, pasta, pumpkin, pumpkin seeds, ravioli, recipe, vegetarian
Why flax seeds? I have been reading a lot about omega 3 lately and trying to work it into my diet more often (rather than relying solely on supplements). One of the best sources of omega 3 is ground flax seeds and thinking about the groundness of the seeds led me to pesto – the root of the word is the same as pestle and both derive from the Latin “pestâ” (to pound or crush). It seems that many people have negative connotations for flax seeds – that the texture is weird or flavor will be unpleasant. But, i’ve tested this recipe on some discerning palates and everyone thought that the nuts used were either 100% walnuts or a mixture of walnuts and pine nuts. Be sure to taste before and after adding the salt – I usually avoid salt in pesto recipes, but because the Lucini Stravecchio Parmigiano Reggiano is so rich and flavorful and has less of a salty profile than generic Parmigiano Reggiano, I do add salt to this preparation. As always find it better to start with a little less – you can add more, but if you start with too much, fixing the taste is difficult.
Grind the flax seeds. Combine the garlic, flax seeds, walnuts and salt in a food processor (or a mortar and pestle, for a more ‘authentic’ consistency) and blend until the mixture forms a paste. Slowly drizzle in the olive oil, blending slowly. Add the Parmigiano 1 tablespoon at a time, blending for short beats until the mixture forms a thick paste. The pesto can be put in a container, topped with a thin layer of extra-virgin olive oil and then stored for several weeks in the refrigerator. Without this preservation layer, the pesto discolors very quickly and the garlic flavor will turn bitter in a matter of days.
Posted in heathy diet, olive oil, recipes
Tagged antioxidant, basil, cheese, cooking, extra virgin olive oil, flax, flax seeds, flaxseed, healthy diet, italian, Italian tradition, Italy, la cucina italiana, mediterranean diet, olive oil, omega, omega-3, organic, parmigiano, parmigiano reggiano, parmigiano regianno, pasta, pasta sauce, pesto, quick recipe, recipe, sauce
Cheese is my chocolate. Many a late night I have pillaged the fridge looking for some last scrap of my favorite gooey french cheese or tried to shave into thin slices the last bit of Irish cheddar to be laid carefully over Swedish hard bread. My latest sensation is the rare and very hard to find Lucini 36month Parmigiano Reggiano drizzled with my favorite honey from Hawaii.
This cheese is so special it deserves the box it comes in. Each 8oz wedge arrives from Italy pre-cut by the artisan cheesemakers at location (ReggioEmilia D.O.P) to protect its integrity and flavor. Something that took 3 years to carefully craft is owed more respect than a bit of saran wrap.
It is now available for everyone to enjoy thanks to ZABARS in New York who is selling the product online.
There’s never been a better time to be a vegetarian. Mediterranean cuisine – especially Italian cuisine – is ‘the’ cuisine. Various fusion styles have evolved giving us a plethora of mouth-watering selections to choose from.
Orzo, green bean and fennel salad with dill pesto
From orzo, green bean, and fennel salad with dill pesto to caponata ai capperi, the choices are endless. Want something with a bit more ‘umph’? How about homemade ricotta ravioli with black truffles? Use Lucini Stravecchio Parmigiano Reggiano in the filling and finish with a drizzle of lemon infused extra virgin olive oil and finely chopped fresh sage.
caponata ai capperi
All are heart-healthy and help prevent various types of cancer. Use Lucini garlic infused extra virgin olive oil to add that ‘special touch’.
Ricotta Ravioli with Black Truffles
Best part is they’re all super yummy!
Posted in health, heathy diet, olive oil, recipes
Tagged black truffles, bon appetit, extra virgin, extra virgin olive oil, fusion cooking, infused oil, italian cooking, italian cuisine, la cucina italiana, meatless, mediterranean diet, olive oil, parmigiano reggiano, pesto, ravioli, ricotta, stravecchio parmigiano reggiano, truffles, vegan, vegetarian