Roasted rack of ribs Succulent pork ribs roasted with garlic and our signature spices (cayenne pepper, cumin, paprika, adobo, and ground black pepper).
There is no better way ( according to us) to taste this amazing cut of meat. We love to cook it this way, as the meat stay juicy on the inside and crunchy on the outside. The tenderness of this premium cut of meat with it’s natural fat wrapped within a delicious crust still moist and flavored from the mixture of spices. Each single piece of meat is full of outstanding flavor, with the perfect balance of fat, heat, sweetness, and smokiness, leaving you satisfied with every bite.
What you will need to replicate this dish our way in your own kitchen :
A 4/6 organic rack of rib 5 large potatoes
1 bulb of garlic
1 tablespoon of cayenne pepper
2 teaspoons of ground cumin
1 tablespoon of sweet paprika
3 teaspoons of Adobo seasoning
Freshly ground black pepper
This is the finished dish after roasting in the oven for 1 hour and 40 minutes at 200 °C
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Tonight is all about a staple ingredient in every kitchen: Pasta.
Pasta is never boring, so versatile, so easy to prepare, so good! We wanted a delicious plate of pasta, and we wanted some intense and bold flavors, that is how tonight’s recipe came about. Wholewheat pasta with tomatoes, black olives, and cappers. We used organic wholewheat pasta boiled until al-dente, coated with a rich and creamy tomato sauce made with “San Marzano” tomatoes from the Naples Area in Southern Italy, “Kalamata” black olives from Greece and capers from the small island of Pantelleria, which is just miles away from the Sicilian Islands in the Mediterranean sea in Southern Italy.
This pasta dish is fulfilling like no other, it has plenty of flavor from the olives which are sweet and tangy at the same time, from the tomatoes that are sweet and slightly acidic flovors, and the delicious saltiness from the capers.
Paired with a glass of Salice Salentino DOC 2013, this red italian wine is produced primarily from the Negramaro grape in the provinces of Brindisi and Lecce in the Apulia region in Southern Italy.
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Tuesday night, easy and quick dinner fix? The answer is pretty easy, Pizza!
We love Pizza, and we enjoy quite often, and we love experimenting new toppings and recipes and usually use ingredients that taste really good when eaten by themselves, so why not use them as pizza toppings and take them to the next level? Here you go, a delicious pizza full of bold flavors : Pizza with Friarielli and Sausage.
We have used our homemade pizza dough (we posted our recipe for this earlier this month) and as toppings we’ve used organic pork sausages with fennel seeds, friarielli, buffalo mozzarella cheese ,garlic, chilli flakes and e.v.o.o
The Friarielli (commonly marketed in the United States as broccoli raab) is a green vegetable. Of this you commonly eat the leaves, buds, and stems. The buds somewhat resemble broccoli, but without the head. It is known for its slightly bitter taste, and is particularly associated with Italian recipes and homemade cuisine, this green is widely associated with Southern Italian cuisine (especially Neapolitan cuisine and the cuisines of Campania and Puglia) in fact a staple recipe in Naples is the delicious “Salsiccia and friarielli ” where this green is cooked with pork sausage, garlic, and chilli flakes, which is the toppings we used on this pizza indeed.
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Dear friends, let’s be fair, Sunday nights are made for roasted dinners.
For us a roast dinner usually calls for some organic, delicious, and juicy chicken. Tonight’s dish has been in fact prepared using organic corn-fed chicken tights, seasoned with adobo, garlic paste, sweet paprika, black pepper, chilli flakes, and thyme. The chicken once seasoned has been placed on a bed of carrots, onions, and potatoes.
The finished dish, some succulent cuts of dark meat, tender inside and roasted to perfection outside.The mix of seasoning has given it a hint of spice from the adobo and the chilli flakes, a bold taste of sweet smokiness from the sweet paprika and an aromatic, fresh and hearthy aftertaste from the thyme.
Tonight we decide to pair this dish with a bold glass of Cabernet Sauvignon from the Veneto region. The classic profile of this grape tends to be full-bodied wines with high tannins and noticeable acidity. In cooler climates, Cabernet Sauvignon tends to produce wines with blackcurrant and green bell pepper notes.
While many of you might be familiar with this wine being from California or Chile. Cabernet Sauvignon has a long history also in Italian wines, this grape is in fact found in several Denominazioni di Origine Controllata (DOCs) and is used in many Indicazione Geografica Tipica (IGT)
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Many of you have emailed us asking the recipe for our homemade pizza dough, well here you go! We always enjoy this recipe and we use to make a variety of dishes,we hope you enjoy it too!
✔️1 package active dry yeast ( or 25 grams of fresh one) ✔️1 teaspoon sugar ✔️1 cup warm water ✔️1 tablespoon sea salt ✔️2 table spoon of Extra-virgin olive oil ✔️3 cups 00 flour, plus more for dusting
In a small bowl, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture sit until the yeast comes back to life and starts to foam, roughly about 5 minutes.
Add the salt and one of the tablespoons of olive oil.
In a larger bowl sift the flour (you can mix spices such as black pepper or chili flakes if you wish your dough to have a spicy hint), mixing gently add the wet mixture until all the flour has been incorporated. When the dough starts to come together,start kneading until all the ingredients are fully blended together. Get a feel of the dough by pressing a small amount together: if it’s crumbly, add more water to loose the crumbs,if it feels sticky, add more flour, a bit at a time so you can get the texture you want. Mix until the dough forms a ball, this should take no more than 5 minutes.
Turn the dough out onto a lightly floured surface (marble or wooden cutting board works best) and fold it over itself a few times,working it a bit until it’s smooth. Place the dough back into the bowl which has previously scraped and lightly oiled. Cover the bowl with a damp kitchen cloth and leave it in a warm spot to rise, this in about 1 hours should let your dough to double size. This is the perfect time to start preparing your favorite toppings or a must have tomato sauce. We mostly use Can Tomatoes gently cooked for very few minutes with e.v.o.o,sea salt, garlic purée, chilly flakes and fresh basil leaves.
Once the dough has proofed it is really up to you! Let your fantasy go wild, the pizza dough is in fact really versatile, can be baked into a pizza or a Calzone (a folded pizza filled with anything from cheeses,to cold cuts, to vegetables.) The pizza dough is really delicious also fried and just topped with tomato sauce and Mozzarella cheese. The same dough can also be used to make your favorite breads ( with Olives, or with Onions just to name a few).
March is indeed a time of festivity and feasting in Italy. From celebrating new blooms to weather changes, March is also the time when Italians celebrate St. Joseph’s Day commonly known as Father’s day. Italians honor their dads on the 19th of March, to commemorate San Giuseppe – a fatherly symbol of love, compassion, kindness, generosity and acceptance. The Italian name for Father’s Day is ‘Festa del Papa‘. The traditional cake of this day are the Zeppole, prepared in many ways. Below you’ll find our own recipe to make some delicious Father’s Day fried cakes.
✔️100 grams of unsalted organic butter ✔️1/4 teaspoon fine grain salt ✔️1 cup water ✔️1 cup all-purpose flour previously sifted ✔️4 organic eggs ✔️Oil for frying ( whichever you use for your deep fried dishes) we use vegetable oil.
Follow this procedure if you want your Zeppole to have a delicate vanilla/cinnamon aftertaste: cut the vanilla bean lengthwise. Using the back of a kitchen knife, scrape along the inside of the vanilla bean to gather the seeds and scrape them into a small bowl. Add 1/2 cup of white sugar, stir together and set it aside (if you wish a cinnamon scent prepare the same mixture but adding cinnamon instead of the vanilla pod)
In a saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring the mixture to a boil. Take the pan off the heat and stir in the all purpose flour previously sifted. Put the pan onto the heat and stir continuously until mixture forms a ball, this should take about 3 to 5 minutes.
Transfer the mixture obtained to a medium bowl. Using an electric mixer on low speed or a wooden spoon if you’re doing it by hand, add the organic eggs, 1 at a time, ensuring they’re fully incorporated before adding the next one. Beat the mixture until you reach a smooth texture. If you’re not frying the Zeppole immediately, cover the mixture with plastic wrap and rest in the refrigerator.
Meanwhile, pour enough oil into a frying pan to reach a depth that will allow the dough to fry. Heat the oil over medium heat until the oil reaches 375 degrees F or 170 degrees Celsius.
Using two small
spoons, carefully drop little nuggets of the dough into the hot oil, frying in batches. Turn the Zeppole once or twice, cooking until golden and puffed up, should take roughly about 5 minutes. Drain the excess oil on paper towels, sprinkle with the sugar previously prepared, the finished Zeppole can also be topped with custard cream, whipped cream or chocolate spread. As any fried delight is best served warm! Enjoy!
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One of our favorite rice recipe is “Dirty Rice” with our personal spin on it. As usual we try to give our own twist on simple and common dishes. This particular one is made using “Parboiled” rice mixed with minced pork previously cooked down in chilli flakes flavored extra virgin olive oil, garlic paste, paprika, and adobo with a touch of balsamic vinegar-based ketchup and sweet peas.
We paired this dish with a bottle of 2014 “Novello” from Toscana, Vino Novello, Italian for ‘young wine‘, is a light, fruity, red wine produced throughout the peninsula, Novello is similar to its French cousin “Beaujolais” in taste, body and color, but is produced using several grape varieties with a more simple fermentation process.
Pizza might be the most loved food everywhere. We learned the original recipe where Pizza was allegedly invented. Naples in Southern Italy. Basic ingredients,locally sourced and affordable, the end result an amazing soft dough, with a delicious yeasty scent.
“The modern pizza was invented in Naples, Italy, and the dish and its variants have since become popular in many areas of the world” Cit.
We hope you enjoy as much as we do, we used this lovely dough recipe to make what in southern Italy is called “Tortano” or “Casatiello” usually prepared in the days that lead into Easter. We used local cheeses such as Pecorino and Asiago and some of our local butcher Pancetta and Salsiccia piccante.
We baked it in tiny bite-size balls to make it easy to share with friends.
We paired with another Campania region masterpiece, Aglianico del Beneventano Doc, a fully bodied red delicious wine.