Olio Taibi "Biancolilla" | Award Winning Organic Extra Virgin Olive Oil from Sicily
✧ Biancolilla extra virgin olive oil is produced exclusively with the “Biancolilla” olive variety organically grown in the Taibi family estate near the Temple's Valley of Agrigento in Sicily, a UNESCO World Heritage site. ✧ This olive oil exhibits fruitiness, green grass, almond, sweetness, bitterness, medium pungency,
If you have ever eaten a Caprese salad and wished that you could linger with it longer, that there were more tomatoes to spear with your fork, or more milky slices of cheese on the plate, then this is the dish for you Best at the height of tomato season, it embellishes on the classic Caprese, taking its five simple elements — mozzarella, tomatoes, basil, salt and olive oil — and adding roasted peppers, caperberries (or capers), olive and prosciutto The result is a luscious lunch or light…
Caprino fresco is a soft, tangy Italian goat cheese, and here, it lends a deep creaminess to a caper salsa that is draped over grilled asparagus The recipe, from the chef Yotam Ottolenghi, is quickly prepared Bread may be needed to sop up the rest of the salsa
Olive Oil Poached Fish or Shellfish Recipe on Food52
A few years ago, before sous vide infiltrated restaurant kitchens, every other menu featured a "slow-cooked" fish or shellfish. Slow cooking may sound like a daunting technique, but it's really just what it advertises -- fish or shellfish cooked gently and patiently over low heat, usually in a warm bath of olive oil or butter. Slow poaching is now the technique I use most often on weeknights when I'm busy and want a low maintenance but delicious main course, and for dinner parties, when I…
NYT Cooking: A favorite island vegetable combines with raisins and saffron to introduce a sweet element to a savory, salty mix. Cauliflower is a favorite vegetable in Sicily, though the variety used most often is the light green cauliflower that we can find in some farmers’ markets in the United States. I found the recipe upon which this is based in Clifford A. Wright’s first cookb...
Squid (or calamari, its Italian name) can be prepared in a variety of ways — fried, braised, grilled and roasted — and all are good In this recipe whole squid are stuffed before roasting with a bread crumb filling that contains typical Sicilian ingredients like chard, fennel, anchovy, pecorino and pine nuts.
Winter is the season when many kinds of citrus fruits suddenly appear For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display It’s fine to use just one kind of orange, blood oranges being the classic example.
Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust This recipe adds extra notes of flavor to the mix: the compelling bitterness of good olive oil and a touch of sea salt sprinkled on top They lend a mild savory character to this childhood favorite, making it a little more sophisticated than the usual lemon bar, but just as compelling