Posted in Primo piatto recipes, Stories from the Olive Grove, tagged chili, chilli, hints, ingredients, Italia, Italy, Magazine, night, Nudo, olive oil, pizza, recipe, Times, tips, vegetarian on May 1, 2013 | Leave a Comment »
Pizza night? Remember to add a good drizzle of Sicilian chili olive oil to give your pie a bit more bite.
We are honoured to have been featured recently in Vegetarian Times magazine’s gorgeous ‘pizza night’ shoot, complete with handy hints on the best tools to get the job done. We’re definitely getting out our red olivey tin tonight – get yours from the Nudo Italia shop.
Posted in Dolce recipes, tagged baking, chili, chillies, chocolate, cookies, crema, Nutella, olive oil, recipe, Roelof le Roux, spread, sweet on February 11, 2013 | 2 Comments »
This time of year, with the final stretch of Winter delivering the last of the snow and pretending to be snuggled up next to a wood-burning fire is the only way to pull through the day, the humble chocolate cookie makes its appearance in the big glass cookie jar at home. Chocolate cookies can be all sorts of things – crisp, light, decadent, gooey, dark, spicy and so comforting dunked in warm milk or coffee. But this chilli olive oil chocolate crema cookie is almost all of that, in one crumbling bite. Inspired by my favourite new cooking duo discovery – Two Tarts – this little recipe should have you skipping to Spring in no time.
Ingredients for 30 cookies:
Chocolate crema with chilli olive oil – 175g/6oz
Plain flour – 1 1/4 cup
Organic cocoa powder – 1/2 cup
Baking Powder – 2 tsp
Salt, two pinches
Extra virgin olive oil – 10 Tbsp (use Nudo’s chilli oil for extra bite)
Raw brown cane sugar – 1 1/3 cup
Eggs – 2
Vanilla extract – 1 tsp
Milk – 1/3 cup
Icing sugar, for rolling
First, cream the sugar and olive oil together, then beat in eggs and vanilla. In a separate bowl, mix the dry ingredients (flour, baking powder, organic cocoa and salt). Add and blend the chocolate crema into the bowl with creamed sugar. Then add dry ingredients and bit of milk as needed. When this is all combined the dough will be quite sticky, like thick cake batter. Before making the cookies, chill the dough for about two hours or until hard enough to scoop into balls.
Once the batter is sufficiently chilled, heat oven to 180C/Gas Mark 5/350F. In a larger bowl, place some ice cubes and cold water. Float your mixing bowl in the ice water to keep the dough cool whilst preparing the cookies. Line a baking tray with a sheet of baking paper. Using two teaspoons, scoop out a spoonful of dough, shaping it between the two spoons to form ball (it would be more a dollop, really), then roll the ball into a bowl of icing sugar to coat it well. Line the balls up on the baking sheet, leaving sufficient space for the cookies to spread, and bake at or 12-15 minutes. The shorter the cookies are baked, the more gooey they come out. Enjoy with a little espresso or, if you like dunking, a big glass of milk.
Posted in Pasta recipes, Primo piatto recipes, tagged aglio, chili, garlic, italian, Jason Gibb, mousse, olio, pepperoncino, recipe, romantic, spaghetti, traditional, Valentine's Day on January 30, 2012 | 2 Comments »
Valentine’s day falls on a Tuesday this year. Tuesday is not a day associated with lavish celebratory dinners and romantic indulgence. It’s a cursed school night! So here is a recipe which is a delicious and authentic piatto Italiano, but which you can knock up in minutes. Leaving you plenty of time for that romcom boxset and a bit of canoodling.
Ingredients for 2
spaghetti – 200g/7oz
Garlic – 2 large cloves, minced
Chilli pepper flakes – 1½ tsp
Extra virgin olive oil – 60ml/1/4 cup
Salt flakes – ¾ tsp
Freshly ground pepper – ½ tsp
Parmesan cheese – as much as you like
Bring a big pot of salted water to the boil, and I mean real salty, like the Mediterranean. Cook the spaghetti according to the directions on the package, until it is al dente. Now strain it and place in a large serving dish. Then add the minced garlic, chilli flakes, olive oil, salt, and pepper, and mix it together real well.
Serve immediately with a healthy grating of parmesan and a leaf salad.
Need ideas for dessert? Why not try our delightfully silky olive oil chocolate mousse.
Posted in Secondo piatto recipes, tagged chili, chilli jam, chops, Jason Gibb, lamb, recipe, spicy, sweet on May 6, 2011 | 1 Comment »
In Italy, the preparation of carne alla brace (flame-grilled meat) is a ritual almost as vital to the national identity as the Sunday mass which typically precedes it. And a sight even more uplifting than the chalice of the holy sacrament, is that of a ruddy-faced chef preparing to get medieval on an open wood-fired grill. A pile of fresh, succulent meat lies to his right, a bowl of salt and pepper and a few herbs to his left. And in front of him a restaurant full of hungry souls awaiting salvation.
Enjoy this blissfully simple recipe for the grilling season ahead.
Ingredients for 4
Olive oil with garlic – 6 tablespoons
Rosemary – chopped sprig
Sweet chilli jam – 3 tablespoons
Salt and pepper
Lamp chops – 2 per person, organic
Mix all the marinade ingredients together in a large bowl. Add the chops and massage the flavours in with your hands. Leave for at least half an hour. Preheat a grill pan, add a splash of olive oil and grill the chops on a medium heat for 6 to 8 minutes on each side, depending on the thickness and your taste for blood.
