The fact that the word truffle is derived from the Latin for ‘swelling’ or ‘lump’ hasn’t put off the gastronomes. This rare tuber is more sought after than ever – and now also by us! For some time now we’ve been hatching a plan to add white truffle olive oil to our range -so we’ve [...]
Posts Tagged ‘Jason Gibb’
Pan-fried sole with mandarin olive oil
Posted in Secondo piatto recipes, tagged easy, fish, fried, italian, Jason Gibb, mandarin, Nudo, olive oil, pan, potatoes, recipe, simple, sole on April 11, 2012 | 3 Comments »
This is a super easy recipe you can whip up in 30 minutes, start to finish. The combination of black olive and orange is a classic, and here we’ve used mandarin instead, which, combined with the delicate flavour of the sole, seems to work very well. If you fancy something more delicate, you could use [...]
Portobello mushroom and Buffalo mozzarella panini
Posted in Primo piatto recipes, tagged basil, bread, brown, buffalo, bun, fresh, Jason Gibb, leaves, mozzarella, mushrooms, Nudo, olive oil, panini, portobello, recipe, Sunday, sundried, tomatoes on April 5, 2012 | 3 Comments »
This is a recipe as comforting as your lover’s arms, as juicy as a ripe peach, and easy like Sunday morning. Perfect for fast food lovers who don’t want to stoop too low. Ingredients for 2 Portobello mushrooms – 200g/7 oz Basil olive oil – a couple of tablespoons Salt and pepper – to taste [...]
Traditional Italian Easter leg of lamb
Posted in Secondo piatto recipes, tagged carrots, Easter, italian, Jason Gibb, lamb, leg of lamb, potatoes, recipe, roast, shallots, traditional on March 26, 2012 | 2 Comments »
This is a very special recipe traditionally whipped out at Easter, but one which works for any big family gathering. The milk-fed lamb has a more succulent tender meat and a pearly white to pink colour. Leg of kid is another meat you could use – though do be aware that ordering it can earn [...]
Traditional Italian Easter Tart: Torta Pasqualina
Posted in Primo piatto recipes, tagged Easter, egg tart, eggs, Jason Gibb, Nudo, Pasqualina, pastry, puff, recipe, ricotta, spinach, tart, Torta, traditional on March 26, 2012 | 2 Comments »
This spinach pie is at the heart of most easter Sunday meals. Traditionally you make the pastry yourself, painstakingly rolling it out as thinly as possible – the aim would be to make 33 layers representing the age of Christ when he was crucified. If you don’t quite manage that many, it’s a good one [...]
From the Fiorano kitchen: Traditional olive Ascolane
Posted in Antipasti recipes, tagged agriturismo, antipasti, Ascolane, Fiorano, Jason Gibb, mother, Nudo, olive, recipe, traditional on February 15, 2012 | 3 Comments »
This is a classic dish from Marche, the part of Italy which is also home to Nudo olive oil. To stand a chance of making them, you really need a very large olive like those found around Ascoli Piceno; the key is stuffing the olives plentifully before frying them. In Marche, they are pretty ubiquitous, popping up as appetizers in [...]
Pumpkin flan with cheese fondue sauce
Posted in Dolce recipes, tagged bake, cheese, flan, fondue, Guida, italian, Jason Gibb, Nudo, olive oil, pumpkin, recipe, saunce, Stacchietti on February 9, 2012 | 2 Comments »
This is a lovely light dish for those chilly months when pumpkins of all sizes and hues start to appear on the shelves. It is actually more like a soufflé than a flan and the rich cheesy sauce completes the transformation from humble pumpkin to luxurious belle of the ball. From our friend Guida Stacchietti. [...]
Polpette vegetariane alla ricotta
Posted in Pasta recipes, Primo piatto recipes, tagged cheese, Jason Gibb, lentils, meatballs, Nudo, olive oil, Polpette, ragu, recipe, ricotta, sauce, tomato, vegetarian on February 2, 2012 | 3 Comments »
If you’re after a vegetarian version of our polpette (meatballs), these are so tasty you’ll be delighted to have renounced the flesh. Italians wouldn’t traditionally have polpette with pasta, and they do also work well with some vegetables and a salad on the side. Or just in a tomato sauce with potatoes for a bit [...]
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