Tag: Italy

Croccantino di San Marco dei Cavoti, the oldest sweet in Italy with the recipe of Tito Livio. The food of the Gods – Gordon Ramsay’s version

the crunchy food from San Marco dei Cavoti

The nativity scene village of San Marco dei Cavoti, located in the suggestive context of the Fortore Beneventano, is renowned for kibble with the charm of times gone by. This particular nougat bar has unique characteristics: it is small in size, weighing approximately 15 g, extremely crunchy and covered in dark chocolate. The ingredients that contribute to its creation include honey, vanilla and almonds, giving off an enveloping scent that permeates the alleys of the Samnite center together with the local inhabitants.

This authentic delight dates back to times of the ancient Romans, who, with intellectual honesty, attributed its paternity to the Samnites. Confirmation of this is found in the pages of the Latin historian Titus Livy. The poet Marco Valerio Marziale, in the 1st century, listed it among the five most representative products of Benevento. During the Bourbon era, the kibble even took on the role of Christmas symbol.

Benevento kibble

Ingredients

250 grams of sugar
250 g of toasted almonds
250 g of dark chocolate
1 tablespoon honey

Preparation

Pour the honey in a pan with high sides and add the sugar. Cook over low heat, stirring slowly. Stop when the sugar has completely dissolved, taking on an amber color. At this point, join the toasted almonds and continue mixing. Place the mixture on a wooden or marble surface, spreading it quickly with a previously oiled rolling pin. Subsequently, cut the pastry obtained into strips about 3 centimeters wide and then into rectangles about ten centimeters long.

Arrange the kibble thus obtained on a baking tray, on which you will have placed a sheet of baking paper. In the meantime, let the dark chocolate in a bain-marie and cover the kibbles with it. Once the operation is completed, place in the refrigerator for a couple of hours before consuming.

Read also: Very clever almond brittle, Benedetta’s recipe that can be made in 5 minutes with two ingredients

Tuscan Fish Stew – Just Like I Barely Remember Having in Italy by Gordon Ramsay

I spent a few days in Florence about 30 years ago, and while
I don’t remember much, I do recall a few things that surprised me, with this
Tuscan Fish Stew being the most delicious. I’d had similar stews
before that, but what I found so interesting was how herbs like oregano, sage,
and rosemary, which I considered “meat only” seasonings were also used with
seafood. The other surprises were the partial nudity on TV and in magazines,
but that’s another blog post.

Anyway, it was quite the epiphany, since at the time, being
fresh out of culinary school, I thought parsley, dill, and maybe tarragon were
the only herbs we cooks were allowed to use for fish. Now that seems
ridiculous, but at the time it was pretty heady stuff. Speaking of which, you
do need to be careful, since these more resinous herbs can easily overpower a
delicate dish.

As I said in the video, any tomato product will work in
this, but I really like cherry tomatoes here, since they provide a fragrant
freshness you just won’t get with a can or jar. You do need to strain them
after blending, but the few extra minutes of work will be well worth the
effort.

By the way, I hear that for this to qualify as an official
Italian fish stew you need use at least five different types of seafood, which is
both insane and adorable, but I thought I’d mention it just in case any old-school Tuscans are
coming over. Regardless, I really do hope you give this easy and delicious fish
stew a try soon. Enjoy!

Ingredients for 2 large portions:

3 tablespoons olive oil

1/4 sliced green onions

4 cloves sliced garlic

1 anchovy fillet

pinch of red pepper flakes

3 cups cherry tomatoes, blended with 1 cup of clam juice, or
chicken broth

12 ounces halibut or other white fish

1 pound peeled, deveined shrimp or other seafood

salt to taste

2 tablespoons freshly chopped Italian herbs (basil, parsley,
oregano, and pinch of rosemary)

crusty bread for soaking up the broth

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Marinated Artichoke and Olive Appetizer

This simple marinated artichoke and olive appetizer is full of bright, Spanish-inspired flavors. It makes a great addition to a holiday cheese board or a tapas-style spread. It’s also a great little snack any time!

This post has been sponsored by ShopRite Supermarkets. All thoughts and opinions are my own.

When Shawn and I were in DC earlier this summer, we walked passed one of my favorite Spanish restaurants while we were looking for a place to sit down and eat lunch in between museums. We ended up going for noodles instead, but I haven’t been able to shake my craving for tapas ever since.

There’s only one Spanish restaurant that I know of here in Albany and they only do tapas on their bar menu. So, I finally took matters into my own hands and made a tapas-inspired spread for dinner one night.

We had air fried patatas bravas, devils on horseback, sliced chorizo, and, my favorite of the night, this simple artichoke, olive, and Manchego salad.

I headed to ShopRite Supermarket for ingredients because they always have a really good selection of international products at affordable prices. I knew I’d be able to find the Manchego cheese that I wanted there. It also gave me the opportunity to check out their new ShopRite Trading Company products.

ShopRite Trading Company launched earlier this year and features artisanal products inspired by Asian, Indian, Greek, and Latin cuisines, which are imported from Italy, Ecuador, Spain, Greece, and more! I love experimenting with cuisines from other cultures, so I was really excited to give these products a whirl. They have everything from olive oils to cooking sauces to marinated artichoke hearts. You can find them in almost every aisle of ShopRite Supermarket – look for the black ShopRite Trading Company logo on the bottom right corner of the label.

For this tapas-style artichoke and olive salad, I used ShopRite Trading Company Imported from Greece Marinated Mixed Olives, STC Imported from Peru Marinated Artichoke Hearts Quarteredquartered marinated artichoke hearts imported from Peru, and STC Imported Italian Extra Virgin Olive Val Di Marza PDO from Sicilyextra virgin olive oil from Sicily. I also grabbed a box of STC Rosemary Flatbreads to serve with the olives.

To make the salad, I made a simple marinade by heating a little olive oil with garlic and lemon zest. This infuses the oil with flavor and makes a really delicious base for your dish. I threw in a few red pepper flakes for heat and a splash of sherry vinegar for acidity. I poured the marinade over the drained artichokes and olives, then added in some shaved Manchego cheese and fresh parsley.

You can eat this appetizer right away – it’s delicious when the oil is still a little warm – or serve it at room temperature. The oil solidifies when it’s refrigerated, so if you want to make it ahead of time, be sure to pull it out of the fridge about an hour before you want to eat to let it come up to room temperature.

Marinated Artichoke and Olive Appetizer

Yields 10

Ingredients

2 Tablespoons ShopRite Trading Company Extra Virgin Olive Oil
2 garlic cloves, thinly sliced
1 lemon, zested
1 teaspoon red pepper flakes
1 Tablespoon sherry vinegar
1 small jar ShopRite Trading Company Marinated Artichoke Quarters, drained
1 jar ShopRite Trading Company Marinated Mixed Olives, drained
2 ounces Manchego cheese, shredded
1/4 cup fresh parsley, chopped
ShopRite Trading Company Flatbreads, for serving (optional)

Directions

Add the olive oil to a small pot set over medium heat. When the oil starts to shimmer, add the garlic and lemon zest. Cook 2-3 minutes or until the garlic begins to turn golden. Immediately remove the pot from the heat and stir in the pepper flakes and vinegar.

In a medium bowl, combine the artichoke quarters and olives. Pour the oil mixture over the salad and mix well. Gently stir in the Manchego and parsley.

Recipe Notes

The marinated mixed olives have pits. You can use an olive/cherry pitter to remove them before making this recipe or be sure to have a bowl/napkin available for your guests to discard their pits into.

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I am not a certified nutritionist. Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.

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