Colored, fresh, not excessively high in alcohol, Spritz is the king of Italian aperitivo. Making it more and more on bar menus across the globe. It’s origin goes back to the late 700’s when the Austro-Hungarian Empire took over northern Italy – Austiran soldiers were not accustomed to drinking wine, found it too strong and started diluting it with water. The name in fact derives from the German word ‘spritzen’ meaning spray or splash. If you travel to the far north east to the region Friuli Venezia Giulia, this is what you will get when ordering a Spritz – white wine and sparkling water. Simple and light, the perfect summer refreshing fix.
Spritz as we know it today with the addition of a bitter component originated later on in the Veneto region, with many variations. All across north east Italy many areas claim their own recipe to be the original. In the city of Padova it’s made with the addition of Aperol and in Venice with a bitter called Select. The Campari version came later.
6 cl prosecco
4 cl Aperol
a splash of soda water
1/3 white sparkling wine
1/3 bitter (Select)
1/3 sparkling water
This recipe takes inspiration from original simplicity of this drink, celebrating spring by adding a touch of color from the garden.
½ white wine
½ sparkling water or soda water
Mint and wisteria ice cubes
For the ice cubes, place mint and wisteria (any herb and edible flower work), in the ice cube moulds, cover with water and place in the freezer for a few hours or until hard. Fill a wine glass with the ice cubes, pour the wine and finish with a splash of sparkling water. So simple yet so special!
Finally fresh peas are in season, and we are celebrating them with this delicious spring recipe. They perfectly pair with sheep’s cheese (pecorino), and with the earthiness of farro pasta. Farro was probably the second wheat to be ever cultivated and the most popular in most European regions until early Roman times when it was replaced by durum and bread wheats. The Italian people have dined on it for centuries. This rustic grain is rich in cyanogenic glucosides that stimulate the immune system, regulate blood sugar levels and lower cholesterol. It is one of the wheat varieties with the highest content of protein (17%). A great alternative to regular pasta, brings diversity to your table and your diet!
Recipe for 2
watch the video: https://vimeo.com/211758344
Farro ditalini pasta, ½ lb
Fresh peas (with shell), 1 lb
Red spring onion, 1 medium
Pecorino Romano cheese, ¼ lb
EVOO, 2 tbsp
Salt and pepper to taste
Put a pot of water (2 quarts approx.) to boil. Shell the peas (and eat a few, they are so delicious and fresh!). Chop the onion and sizzle in 1 tbsp of EVOO, cook through at medium heat for about three minutes, then add the peas.
Once water is boiling add 1 tablespoons of salt and pour pasta in boiling water. Stir occasionally so that it doesn’t stick. Cook for the suggested time on pack, but our tip is to always try one before draining, you want to cook it ‘ al dente’ – dente means “tooth” in Italian, referring to the texture that must be firm and have a bite to it. When ready drain, add to the pan and stir into sauce. Add some pepper, raw EVOO and grated Pecorino.
“Mari e monti” translates to “seas and mountains” and is used in Italian cuisine when seafood and vegetables are paired together in a recipe. Key tips for the perfect risotto? Having enough broth, keeping the rice moist throughout the cooking time and always keeping an eye on it, stirring frequently. Toasting the rice is also an essential step!
View recipe video at: https://vimeo.com/208956704
Yield: serves 2
Prep time: 15 minutes
Cooking time: 25 minutes
EVOO 6 tablespoons
Chili Flakes, ½ teaspoon
Yellow Onion, 1 diced
Carnaroli or Arborio Rice, 1 ½ cups
White Wine, ½ cup
Asparagus, ½ pound
Clams (Vongole), 1 pound
Parmigiano Reggiano cheese, ¼ pound
Lemon Zest, 1 tablespoon
Place the asparagus white tips and onion trims (parts you would normally discard) into a pot, cover with about 1 liter of water. Bring to boil and let simmer for about 20 minutes. Set aside, this will be your broth for the risotto. In another pot place the clams, add about 1 cup of water, cover with a lid and place on a high flame. Cook for about 4 minutes, clams will steam and open, set aside.
Dice the onion, and chop the asparagus into 1/2-inch slices, set aside.
Place 2 tablespoons EVOO in a pot at a medium-high heat (copper is the ideal material to cook risotto in). Add the chili flakes and the diced onion. Keep stirring and after a minute add the rice – toast it being sure not to burn it, stir continuously. After about a minute add the wine and stir frequently. Add asparagus broth ½ cup at a time: once absorbed, add more broth, and keep stirring. This is the secret to a good risotto, don’t leave it unattended! Always stir and keep it moist by adding liquid. After about 10 minutes cooking, add asparagus to risotto. After about 20 minutes cooking add the clams. Add any water from the clam pot, but make sure there’s no sand from the clams in it. Once your last ½ cup of broth is absorbed, turn the flame off and add 2 tablespoons EVOO and parmigiano cheese, cover and set aside for a few minutes before serving (this is called the “mantecca”). Serve hot and drizzle remaining raw EVOO and lemon zest.
Fennel peak season calls for a one-of-a-kind Mediterranean recipe. Healthy, fresh, crunchy, delicious and very simple to prepare. It makes for a great light lunch or the perfect side to a roast chicken or fish.
Italians love fennel and use it in a variety of dishes, making the best of all its parts, from the bulb to the flowers and seeds. And it isn’t just a matter of taste. Think of Finocchiona, the traditional Tuscan salami: the fennel seeds help preserve it while adding their characteristic flavour. Its is rich in vitamin C, fibers and several essential nutrients for our diet. It also has unusual phytonutrients that give it ample antioxidant and immune-boosting capabilities.
3 large fennels (try and find them with the green tips)
2 spring onions
2 tbsp Capers in salt
2 tbsp pitted taggiasca olives
2 tbsp EVOO
1 tsp ground pepper
Finely chop the fennel, fennel tips and spring onion and place in a bowl. Peel the oranges using a knife, trying not to waste the fruit but taking away the white bitter outer layer. Slice the oranges, keep the juice and add to the bowl. Add capers with salt, olives, Evoo and pepper and mix well. The salad can keep for up to one day, but is best when just made.
Cavolo nero also known as lacinato kale is originally from Tuscany. Usually recognized for being the main ingredient in the popular Ribollita soup, it pairs beautifully with fresh sausage in this pasta dish. You can switch the cavolo nero with any kind of kale or rupini, and use any shape of short pasta. Calamarata is a shorter variant of paccheri, the name recalls the similarity in shape to fried calamari… but has nothing to do with seafood!
Watch the recipe video: https://youtu.be/aQU8zxvSNCU
Recipe for 4
Prep time: 10 minutes
Cooking time: 30 minutes
1 500g pack Calamarata dried pasta
Sea salt, 2 tablespoons
For the sauce
Extra virgin olive oil (EVOO), 3 tablespoons
Garlic clove, 2
Chili flakes, 1 teaspoon
Yellow onion, 1 large
Splash of white wine
Cavolo nero (lacinato kale), ¾ lb
Parmigiano Reggiano cheese, 4 tablespoons
Salt to taste
Fill the pot with 1.5 gallons of water and bring to a boil. In the meanwhile start making the sauce: peel the garlic and dice the onion. Heat the pan and add a tablespoon of EVOO, chili flakes and 2 garlic cloves. When it starts to sizzle add the onions, once they starts browning add the wine and let evaporate. Slice the sausage links in half lengthwise and peel off the casing, add to the pan, mix and cook for about 10 minutes. Chop the kale into strips and add to the sauce, stir it in, slightly lower the flame and cook for another 10 minutes. If in need of moisture add a few tablespoons of hot water from the large pot.
At this point while the sauce cooks through the water should be boiling. Add 2 tablespoons of sea salt and pour the pasta in, keep stirring so that it doesn’t stick. Cook for the suggested time on pack, but our suggestion is to always try one noodle before draining, you want to cook it ‘al dente’. Dente means “tooth” in Italian, it suggests that the texture must be firm and have a bite to it. After you cook pasta regularly, you will just know when it is ready.
Once pasta is ready, drain but keep about 3 tablespoons of cooking water. Add pasta and cooking water to the sauce and stir at high flame for a few minutes.
Drizzle with the remaining EVOO and garnish with shaved Parmigiano Reggiano cheese.
Next time you make your own fresh pasta at home why not experiment with different natural colorants? Seasons have so many ingredients to pick from and eating seasonal is the best excuse to get creative and cook with what’s available. Right now during winter you can get plenty of vitamins, fibres and antioxidants from veggies such as beetroot, which will turn your pasta pink or purple, and fresh spinach if you want it to turn green. In summer try with tomatoes or basil! Squid ink – which can be sourced year-round – will turn your dough charcoal black, cocoa powder a nice earthy brown, while turmeric and saffron bright yellow. It’s fun, gets kids excited about a healthy meal and can be the next trick to impress your guests at a dinner party. Start out with your classic fresh pasta recipe and add the following proportions:
- Beetroot, spinach, tomato: ½ ounce every 100g flour (For the vegetables boil until soft, squeeze out the extra water, blend and weigh)
- Cocoa, turmeric: 0,2 ounce every 100g flour
- Squid ink: if fresh, one bladder is more than enough every 200g of flour. You can also find it dehydrated in powder (use same proportions as cocoa)
- Saffron: A pinch of pistils diluted in a few drops of warm water every 100g flour
Need a refresh to our fresh pasta recipe?
Yield: 6 people
Unbleached, unenriched semolina flour, 200 g (approx. 7 ounces)
Unbleached, unenriched white wheat flour (cake flour), 0 type, 200 g (approx. 7 ounces)
Large pasture raised eggs (280 g) 4
On a clean surface, make a pile out of flour and form a deep well in center. Break the eggs into the well and add colorant. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading using your hands. If flour does not fully incorporate into the dough add one or two tablespoons of water. (Be careful not to add too much!) In the case of beetroot, spinach and tomato the opposite may occur, you can add a little semolina flour if the dough is too sticky.
Dough is very sticky at the beginning and becomes more elastic and smooth after around 4 minutes of kneading. Once the dough is formed, continue kneading for 3 more minutes to allow the dough to reach its maximum elasticity and firmness. Long kneading is important in order to develop the gluten in the flour and to prevent dough from tearing apart later on. Dust work surface with flour if needed to keep dough from becoming sticky. Roll dough into a ball shape and wrap tightly in plastic wrap and let rest for 20-30 minutes.
The traditional way of rolling out the pasta is by using a simple wood rolling pin, so even if you don’t have a pasta machine don’t be intimidated to make fresh pasta at home. Dust working surface with flour and start rolling dough one piece at a time. After every roll, make a quarter turn and repeat the same movement until you have achieved the desired thickness. (Approximately the thickness of a playing card). After achieving the desired thickness of the dough, start cutting the pasta into desired shape. Make sure to dust dough on both sides so it doesn’t stick to itself.
Italy is snowed in! Smokey, hot and spicy wine – the perfect solution to chilly weather.
Vin Brûlé (mulled wine) is a tradition in most mountainous areas of Europe. Red wine is infused with spices and citrus and served boiling hot! It’s an extremely fun and easy preparation for your next winter party.
Watch the recipe video: https://vimeo.com/199480956
Recipe for 4
Red wine, 1 bottle
Orange peel, 1 orange
Brown sugar, 3 Tbsp.
Cloves, 1 Tbsp.
Star anise, 4 whole
Cinnamon, 2 sticks
In a pot add all ingredients and bring to a boil. Cook for 10 minutes. Strain and ladle into individual cups or glasses. Serve hot and garnish with orange peel and whole star anise.