Colli Etruschi Tuscia DOP Extra Virgin Olive Oil

Awarded 97 points in the 2016 Flos Olei Guide to the world’s best olive oils, this superb oil is consistently featured in the Guide to Italy’s Top EVOOs, and winner of several regional, national and international awards.

Colli Etruschi is a farm cooperative located near the Etruscan town of Blera. Under the strict supervision of agronomist Nicola Fazzi, their facility uses state-of-the-equipment to produce the highest quality extra virgin olive oils.

Protected Designation of Origin Tuscan-like blend of Caninese, Leccino, and Frantoio olives from the province of Viterbo. Bold, fruity, elegant flavor.

Region: Viterbo, Lazio (Central Mediterranean). Farm cooperative.
Varietals: Caninese, Leccino, and Frantoio
Color: Vibrant green
Aroma: Artichoke, cut grass
A fruity and exceptionally vibrant EVOO with hints of lime and a full peppery finish. This is an excellent finishing oil that adds a rich elegance to soups and stews, or when simply drizzled over pasta or focaccia.

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Ritrovo Selections Trebbiano White Wine Vinegar 250 ml

A crisp and lively vinegar made from Trebbiano and Sauvignon Blanc grapes that is perfect for salads, marinades and ceviche.

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Piranske Soline DOP Slovenian Sea Salt

A coarse, dense, and flavorful sea salt. Excellent for brining, grinding and blending. Certified by the Veritas Bureau & Ministry of Agriculture as authentic Piran sea salt. Rich, but not aggressive or bitter. Coarse texture is perfect for seasoning meats, roasts, and grilled vegetables. Great on the grill, and for marinating and finishing dishes.

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Daphnis and Chloe Oregano from Taygetus

An organic oregano from the mountainous villages of the Peloponnese. It is grown on hillsides surrounded by groves of walnut and chestnut trees. Rich in essential oils, pungent and peppery, this is a wonderful all-purpose herb.

Oregano is a staple herb of Mediterranean cooking. From Greek salad to Italian pizza you’ll find innumerate recipes for its use. Greeks love using it along with a squeeze of lemon on grilled meats and roasted potatoes.

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Mama Lil’s Kick Butt Spicy Peppers

From a recipe that spans the Balkans, salutes Italy, and honors Jewish motherhood. Like fine wine, these marinated pickled Hungarian goathorn peppers in oil only get better with age (and once opened and refrigerated they seem to last forever.) Two delicious gourmet products in one jar! The silky peppers and the spicy extra-virgin olive oil blend! A savory hors d’oeurves to serve with cheese and bread. Garnish taters, turkey, lamb or lox. Spice up pizza, pasta, omelettes, salads, and sandwiches. Toss piquant oil on salads or greens. – Or use it to sauté chicken or marinate halibut, salmon, steak, or lamb.

Mama Lil’s uses only the best locally grown and freshest natural ingredients. All of their produce is selected to create some of the world’s tastiest gourmet food products.

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Casina Rossa Italian Pinoli—Pine Nuts

These real Italian pine nuts are a tasty and precious treat! Robust and full of flavor. A true find.

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Mediterranean Anchovies (whole) in Organic Extra Virgin Olive Oil

Packed with flavor, these whole anchovies are full of protein, omega-3 fatty acids, and an array of important minerals. Preferably eaten out of the jar, they can also be rinsed in water to eliminate some of the salt and small bones. Use in pasta sauce, Neapolitan style pizza, salads, or any seafood dish.ation.

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Primo Pan Corn ‘Foglie di Mais’ Cookies

Primopan’s Foglie di Mais (Corn Cookies) are a light and crunchy biscotti. Excellent for dipping in sweet wines such as fragrant Moscato d’Asti, or alongside tea or coffee. Outstanding when served with cheeses, or simply by themselves. For summer fun, try these flavorful cookies for making S’mores!

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GrigliaTA Pantry Collection Recipes

Summer grilling

Chimichurri

Ingredients
1 shallot, finely chopped
1/4 cup Mama Lil’s peppers, finely chopped
3–4 garlic cloves, thinly sliced or finely chopped
1/4 cup white wine vinegar
1-2 teaspoons sea salt (to taste)
1/4 cup finely chopped cilantro
1/2 cup finely chopped flat-leaf parsley
1 Tablespoon dried oregano
3/4 cup extra-virgin olive oil

Method
Combine prepared shallot, peppers, garlic, vinegar, and 1 teaspoon salt in a medium bowl. Let sit10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Serve along your grilled steak or pork.

If you wish, transfer 1/2 cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight before grilling.

Pesto

Pesto is a simply-made, uncooked sauce of fresh basil leaves, garlic, pine nuts, and dry aged cheese. All held together by olive oil. From the Italian word for pounded, pesto was originally made with a mortar and pestle in its home city of Genova. These days, it’s frequently made in a blender or food processor and is a favorite for everything from pasta to chicken. Modern pestos are made from many different combinations of nuts, other herbs, and hearty greens, as well as with or without the cheese. Once you master the basic ratio of nuts to herbs to oil, you can easily swap out one or more of these for your own custom pesto.

Ingredients
5 to 6 ounces fresh basil leaves (2 big bunches or about 6 cups gently packed), or make a mixture with other fresh greens (we recommend arugula), divided
1/2 cup toasted pine nuts, or any other toasted nut
1/2 cup grated Parmesan cheese, or any other hard cheese
1 to 2 cloves garlic
1/2 teaspoon salt
1/4 to 1/2 cup extra-virgin olive oil

Method
Blend half the basil with the nuts, cheese, and garlic. Place 1/2 of the basil in a food processor fitted with the blade attachment or blender. Add the nuts, cheese, garlic, and salt and process or blend until the ingredients are finely chopped.
Blend in the rest of the basil. Scrape down the sides of the bowl or pitcher and add the remaining basil. Process or blend until a uniform paste has formed, stopping and scraping down the sides of the bowl or pitcher as needed.
Stream in the olive oil. With the motor running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl or pitcher and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform. Taste the pesto and add more salt, garlic, nuts, or cheese as needed.

Using and storing pesto
Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away.
Store pesto in the smallest container possible with the smallest top surface area and thoroughly pack it in to eliminate air pockets. Pour a thin layer of olive oil over the surface or press a piece of wax or parchment paper directly onto the pesto, cover, and refrigerate for up to one week. Pesto can also be frozen for several months.

GRILLED ROMAINE CAESAR SALAD

A simple and delicious Grilled Romaine Caesar Salad is the perfect side dish for your grilled meats or backyard BBQ. It is quite simple to grill many fresh lettuces or endives, but it looks impressive and complicated and is definitely a dish that will wow your guests. Elevate with some smoky crispy pancetta (or bacon), grilled lemon, and grilled baguette slices to sub for croutons.

Ingredients
2 hearts of romaine, sliced in half lengthwise
2 lemons, cut in half
1/2 baguette, (we use gluten free) sliced on a bias in 1/4 inch slices
Extra virgin olive oil

Method
To start, you’ll want to grill your lemons. The grilled lemon juice is going into your Caesar dressing, so it’s best to do that first. I like to do the lemons and bread (for your “croutons”) together, since the bread won’t be served hot (though you can if you want to).
Cut the lemons in half and slice your baguette and coat the baguette lightly with olive oil.
Place those on the grill for a couple minutes per side. Stay close, these grill fast.
Preheat grill for indirect cooking. (As you cook, you want to have a cool side, in case you need to move the greens or bread over if they start cooking too quickly)
Start by rinsing and drying your romaine lettuce (if you didn’t buy them pre-rinsed). Trim the stems then slice down the middle, lengthwise. Place Grill on direct heat only a couple minutes directly on the hot grill. No need to add oil, otherwise this could cause flare ups in your grill. per side. That’s all there’s to it! Place the romaine hearts on direct heat and cook approximately 2 minutes per side, flipping often. Stay close, these will all cook quickly and at slightly different times. Remove when the bread has a nice toast, the lemons have darkened and have a nice char (see pictures), and the romaine has a nice char (but not burnt).
Remove from grill. Serve with the Grilled Lemon Caesar Dressing, parmesan cheese, and optional proteins (we vote for crispy bacon or grilled chicken).

TO MAKE THE DRESSING

Ingredients
2 anchovies
2 garlic cloves
1/2 teaspoon salt
1/2 teaspoon coarse black pepper
3 Tablespoons grated parmesan cheese
1/4 cup grilled lemon juice (approx 1 large lemon)
2 egg yolks
1/2 teaspoon Dijon mustard
1/2 cup extra virgin olive oil

Method
Place the anchovies, garlic, salt, pepper, and parmesan cheese in a food processor and grind until they turn into a paste. Then add the wet ingredients (the grilled lemon juice, egg yolks, Dijon mustard, and olive oil). Blend on low until it emulsifies. This will take at least a minute, on low.

OPTIONAL TOPPINGS
Shaved or grated Parmesan Cheese
Crispy pancetta or bacon
Grilled Chicken
Grilled Salmon
Grilled Steak

BRACIOLA ALLA GRIGLIA (GRILLED BEEF ROLL)

There’s no set recipe for a grilled beef roll. You can be inventive and create something new every time. You could include prosciutto, loose sausage, different herbs and different fruit.

This recipe is straight down the middle with a nod to Sicily because of the addition of golden raisins and pine nuts.You could make similar recipe using pork and orange. Prepare it several hours in advance and grill just before eating. Slice into nice portions and serve family style with some cold summer salads.

Ingredients
2 pieces of beef top sirloin, 1 pound each, butterflied and pounded flat.
1/2 cup breadcrumbs
1/2 cup Pecorino Romano or Parmigiano-Reggiano cheese or a combination of both
1/2 cup golden raisins
1/4 cup pine nuts
1/4 cup chopped parsley
1 Tablespoon dried oregano (optional)
2 Tablespoons chopped mint (optional)
3 or 4 garlic cloves – finely chopped
Olive oil
Salt and pepper

Method
To prepare the stuffing
Soak the golden raisins in hot water for about 15 minutes and then drain and squeeze the water out. Place in a large bowl.
Using a large stainless steel or cast iron skillet over medium-low heat, toast the breadcrumbs. Do not use any oil. Just swirl the breadcrumbs around and stir with a wooden spoon. Keep a careful eye because they can burn in seconds. When done, immediately remove to the same bowl as the raisins.
If the pine nuts are not yet toasted, toast using the same process as the breadcrumbs. The pine nuts contain oils so be even more diligent that they don’t burn. Remove immediately to the large bowl.
Let the items in the bowl cool and then add the cheeses, parsley, other herbs and chopped garlic. Using clean hands, incorporate 1 Tablespoon of olive oil into the mixture and mix with your hands. Add enough oil so the filling comes together but is not yet a paste.
Taste the filling and add salt and pepper to taste. You will also be salting the inside of the meat so don’t overdo it.

To prepare the roll
Lay out the prepared meat on a cutting board. Smooth out any thick spots with a meat mallet or rolling pin. Liberally season the meat’s surface with salt and pepper.
Spread out the prepared stuffing on the beef. Keep it about 1-inch back from the edges.
Now, using a friend to help, roll up the beef roll. Start by rolling it up length-wise. If that doesn’t work because of the dimensions, start again and roll the other way.
Tie the roll at regular intervals with butcher twine.

To grill:
Prepare a hot grill. The grilling surface should be very hot!
Liberally coat the roll with olive oil and salt and pepper.
Grill the roll, turning about every 10 minutes to get a nicely browned exterior. Cook until the center of the roll reads 125ºF when measured with the meat thermometer. As the meat rests, it will rise to about 135ºF.
Remove to a pan and cover for 10 mins.
Remove the butcher twine with scissors, thickly slice and serve.

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