- La Bella Angiolina D.O.P Riviera Extra Virgin Olive Oil Dolci Moliture 500 ml
- Molino Organic Durum Wheat Flour (IGP) 2.2 lbs
- Molino Organic Soft Wheat “00” Flour 2.2 lbs
- Hellenic Farms Magnificent Five Greek Olives
- Daphnis and Chloe Smoked Chili Flakes
- Daphnis and Chloe Greek Bay Leaves
- Agrino Chickpeas
- Radici of Tuscany Orange Mousse
- Soom Chocolate Sweet Tahini Halva Spread
Products Imported from Italy and Greece, and from the USA
La Bella Angiolina D.O.P Riviera Extra Virgin Olive Oil Dolci Moliture
“Sweet press” EVOO produced from 100% Ligurian late-harvest Taggiasca olives. Velvety-smooth with an almond finish. Suggested for salads, baked goods, desserts, seafood, pestos, mushroom and meat sauces.
VARIETALS: 100% Taggiasca
COLOR: Gold green
AROMA: Buttery, almond
Molino Organic Durum Wheat Flour (IGP)
Ideal for bread and pasta, this coarse wheat flour is used to make the famous bread of Altamura, which is typically yellow and will last for over a week without becoming stale. Certified organic and guaranteed to be grown and milled in the Altamura area by IGP certification.
Molino Organic Soft Wheat “00” Flour
Ideal for bread and pasta, this “00” flour is finely milled and designed to be used for pizza dough, certain pastas, and pastries. Molino Camema guarantees that their milled wheat and grain is grown and milled in the Altamura area, Puglia. Certified organic.
Hellenic Farms Magnificent Five Greek Olives
A selection of 5 delicious Greek olive varieties packed in Greek extra virgin olive oil with basil and thyme. Features Kalamata, Chalkidiki, Nafpliou, Amfissa and Thassos olives which are all ancient Greek varietals.
Daphnis and Chloe Smoked Chili Flakes
Pleasantly smoky, sweet and mellow, with a lasting flavor, these pepper flakes form an ideal backbone for stews, soups, and sauces. They are classically paired with pastas and sprinkled over baked Feta cheese. An ideal companion for avocado, broccoli, cauliflower, and fresh coriander, but equally gratifying on a soft-boiled egg.
Daphnis and Chloe Greek Bay Leaves
Daphnis and Chloe bay leaves are harvested in small batches and left to dry naturally. This way they maintain even the most subtle notes of cinnamon and nutmeg in their elegant aroma. Beautiful for soups, sauces, stews and slow cooking: whatever fits in a large warm pot! An essential seasoning for legumes.
Produced in Greece, chickpeas, or garbanzo beans are among the best protein alternatives available. Flavorful, high in fiber and other nutrients. Use as a side dish, or in salads, soups & casseroles.
Radici of Tuscany Orange Mousse
Simply made with puréed Sicilian oranges and cane sugar. Freshness naturally preserved. Brightens cheese, meat glazes, and makes for exceptional desserts.
Soom Chocolate Sweet Tahini Halva Spread
A rich, semi-sweet and decadent chocolate spread made from three simple ingredients: Soom tahini, cocoa powder, and powdered pure cane sugar. Heaven!
Fresh Pasta Dough
Makes about one pound fresh pasta
This fresh pasta dough is easy to make, texturally resilient, and versatile enough to form into any shape. And it cooks up beautifully in just a few minutes.
- 3 large eggs, beaten to blend
- 1 1/2 cups Durum wheat flour
- 1/2 cup OO soft wheat flour
- 1 teaspoon kosher salt
Add eggs, flour, and salt into a large bowl. Mix with your hands until a shaggy dough forms. Knead until dough is smooth and elastic, adding a little OO flour as you go, if needed – about 10 minutes. Cover dough with plastic wrap and let rest at least 30 minutes.
Cut and roll as desired.
Dough can be made 1 day ahead; just tightly wrap and chill.
Fish with olives
- 2 whole fish – about 2 pounds/1 kilo each**
- 8 small tomatoes, quartered
- 1 cup briny green olives
- Extra virgin olive oil
- Salt, pepper
- Chopped Fresh Parsley
**Make sure the fish vendor cleans the fish for you, but taking out the guts and removing the scales. But leave the head on.
- Preheat the oven to 350F/180C
- Place one fish on a sheet of parchment. Generously oil the fish, and season the cavity with salt and pepper. Stuff some parsley into the cavity, along with an olive or two. Scatter half the olives around the fish, along with four tomatoes, quartered.
- Wrap up the fish creating a seal so that when it cooks, the steam doesn’t escape
- Repeat for the other fish.
- Place in preheated oven and bake for about 35 minutes.
- Take out and let rest for 10 minutes.
- To serve, place on platter, and debone. Remove the bones and pour the juices from the parchment , along with the olives and tomatoes over the top.
SWISS CHARD And CHICKPEAS
- 1 1/2 cups dried chickpeas
- 2 bay leaves
- 1 medium yellow onion, peeled and cut in half
- 3 cloves garlic (you can leave the peel on)
- 1 teaspoon salt
- 1/4 cup extra virgin olive oil
- 2 cloves of garlic, chopped
- 1/2 teaspoon hot pepper flakes
- 1/2 pound cherry tomatoes, split in half
- 1/2 teaspoon salt
- 1 1/2 pounds Swiss chard, trimmed of tough stalks
Place the dried chickpeas in a big bowl of water to soak for at least 6 hours, or overnight.
Drain the chickpeas, rinse them, and place them in a large heavy bottomed pot, and cover by 2 inches with water.
Bring to a simmer. The chickpeas will give off their starch in the form of foam. Using a spoon, scoop this up and discard. Once the foam stops forming, add the bay leaves, onion, garlic cloves and salt. Let simmer over very low heat until the chickpeas are very tender. This will usually take at least an hour. When they are finished cooking, let them cool in their water.
In the meantime prepare the greens.
Pour the olive oil into a large, saute pan with high sides or pot and add the chopped garlic and red pepper flakes. Over medium heat cook until garlic begins to become fragrant (about 4 minutes). Add the tomatoes and salt, and continue cooking about 10 minutes, until the tomatoes have begun to break down. Add the greens. They will fill the pot, but just mash them down and cover. After a few minutes uncover and give them a good stir. They should have reduced quite a bit. Add 1/4 cup of water, cover and let stew for at least 30 minutes. You want the greens to be really good and cooked.
To serve: Place some of the greens and some of the chickpeas on each person’s dish (a pasta bowl works wonderfully). I use a slotted spoon to scoop up the chickpeas, and use tongs to get the greens. What you are aiming for is a dish that is half beans and half greens. Serve with olive oil on the table, which should be swirled abundantly on top.
ORANGE and CHOCOLATE CROSTATA
- 1 1/4 cup OO soft wheat flour
- 1/4 cup Durum wheat flour
- 7 tablespoons butter (125 grams) softened
- 2 egg yolks, room temp
- ½ cup sugar
- pinch salt
- 1 jar (about a cup) of orange mouse
- 1/2 to 1 jar (about a cup) of dark chocolate/tahini spread
- 1 10 inch diameter removable bottom tart pan.
Line the tart pan with parchment paper.
Preheat oven to 180C/ 350F
Put flour in in big bowl, and make a well in center. Add butter, egg yolks, sugar, and salt into well. Mix the wet ingredients with your fingers, then slowly start mixing in the flour. Just use your hand, and eventually the heel of your hand to mush it all together until it forms a ball. This only takes a few minutes.
Let the dough rest for ten minutes, then roll out into a rough circle on a floured surface. Don’t worry too much about getting it perfect, or even the same size as the pan. Just roll it out as best you can, then transfer it to the parchment lined pan. Using your fingers and heel of your hand, push out the dough to cover the bottom and come up the sides, patching up any breaks.
Empty out the the jar of orange marmalade onto the crust, spreading it evenly with a spoon.
Place on middle rack of oven and bake for about 20 to 25 minutes.
Let cool completely.
Using a spoon or butter knife, gently spread the chocolate spread over the jam and serve!