PIZZA WITH HERBS FLAVOURED PEAS CREAM AND ROAST BEEF

ZIOBAFFA Recipe-organic food and wine-handmade in Italy-Pizza Gourmet-#LIVELIFEBEAUTIFULLY

PIZZA WITH HERBS FLAVOURED PEAS CREAM AND ROAST BEEF

A recipe by Marco Masini

What’s the winning aspect ?  Passion and the best quality ingredients……

Thegourmet pizza by Marco Masini isa harmony of ideas , a combination of flavoursstudiedin a perfect way  together with  special fresh  and local ingredients coming from  the places where Marco was born and grown up.

Last week we were Marco’s guests at his  restaurant “ Tutto pizza e niente arrosto” in San Miniato near Pisa. We had the confirmation of the fame that his gourmet pizza has achieved.

An exclusive cuisine to enjoy  the magic taste of Italian pizza.

ZIOBAFFA Recipe-Fresh Ingredients-Pizza Gourmet-organic wine-Italy

INGREDIENTS :

  • 200 grams peas

  • 400 grams Roast beef

  • Rosemary

  • Thyme

  • Garlic

  • Pepper

  • Salt

EXECUTION :

Cook the peas with the herbs,garlic,salt and pepper. When cooked blendall the ingredients to obtain a

cream.Start cooking the roast-beef in the oven on a baking tray ( casserole) with extra virgin olive oil,salt, pepper and a pinch of herbs used before.  (About 20minutes).

Cook the roast-beef well and then cut it into thin slices.

Prepare the base for Pizza.

Spread the peas cream and distribute the roast-beef slices with the help of a spoon and sprinkle the pizza with the cooking juice of the meat .Garnish the pizzawith fresh sprouts of radish.

Serve hot with a glass of organic Tuscan redwine “Zio Baffa”.

Marco Masini 

Marco Masini 

SPAGHETTI WITH FRESH ANCHOVIES CHERRY TOMATOES AND PINE NUTS

ZIOBAFFA Recipes organic wine handmade in Italy Francesco Cetorelli Spaghetti fresh anchovies

SPAGHETTI WITH FRESH ANCHOVIES CHERRY TOMATOES AND PINE NUTS

A recipe by Francesco Cetorelli

The dishes we love most, with the smell of fried and high quality raw materials we satisfy all the senses. In this case, the recipes can also be very simple, always surprising you for their taste. This time the Chef Francesco Cetorelli chose anchovies of the Tyrrhenian Sea to cook with spaghetti, which combines fresh tomatoes picked from the backyard field and finally the pine nuts. The result was excellent and we felt immediately plunged in a bistro on the beach.

Enjoy this fresh seasonal recipe, we paired to our white organic ZIOBAFFA Pinot Grigio.

ZIOBAFFA recipe organic food Francesco Cetorelli recipe

INGREDIENTS

  • Spaghetti
  • Fresh anchovies
  • Cherry Tomatoes
  • Pine nuts
  • Evo oil
  • Salt
  • Pepper
  • Garlic
  • White organic wine ZIOBAFFA

PROCESS

Put pot with water on a fire and make it boil.

While waiting for boiling water prepare the sauce for the spaghetti.

Clean the anchovies and cut in 3 pieces.

Put oil and garlic in a pan on the fire. Add cherry tomatoes chopped in two part, salt, and pepper.

Leave cooking for 10 minutes. After take off the garlic and add anchovies. simmer with withe wine and leave cooking.

When spaghetti are cooked stir frying pan with the sauce and add pine nuts. Repair of salt and pepper.

Enjoy it with a glass of ZIOBAFFA organic wine.

VIALONE NANO - ADRIATIC SEA

ZIOBAFFA Recipes-Seafoof Rice-Gianluca Vetrugno-#LIVELIFEBEAUTIFULLY

VIALONE NANO - ADRIATIC SEA

"Freedom of flavors reborns in places where calm and space are combined to the colors and fragrances of childhood"

Along with Gianluca Vetrugno. Guy from Senigallia who now lives in Maasmechelen, Belgium.

Gianluca is very young (it's only 1989) and his history soon gained our attention, emigrated at 25 in Belgium seeking fortune within restaurant business, passes the first year between the restaurant "Cellini" and "Fiore" in Maasmechelen town where he started as a dishwasher and later as Chef assistant. He moved to the restaurant "Crudo" in Hasselt after the first work experience, until, just three months ago, became Executive Chef. We met him in his hometown of Senigallia, where he came to spend his summer holidays, to rediscover his old places and flavors.

We present his "Vialone Nano - Adriatic Sea" instant dish, clean, simple, contemporary and rooted in the traditions as its cuisine. That we instantly fell in love.

We have paired it with our organic wine Toscana Rosso, recently crowned by the critic James Suckling with 91 points in his guide, to show the delicacy of its subtle scents. "Rich and decadent with cola, berry and chocolate character. Full and Soft, Fun and Funcky Organic Wine. DRINK NOW!" J.S.

ZIOBAFFA Recipes-Vialone Nano Adriatic Sea-Gianluca Vetrugno-#LIVELIFEBEAUTIFULLY

INGREDIENTS

  • SHALLOT
  • RED GARLIC
  • CHILLI
  • OIL evo
  • ORGANIC WHITE WINE ZIOBAFFA
  • ADRIATIC'S SCAMPI
  • SHRIMPS
  • PORTONOVO'S MUSSELS
  • HOMEGROWN CLAMS
  • SQUID
  • CHERRY TOMATOES

PROCESS

Prepare Bisque of shellfish (The soup) that will serve us for the cooking of our risotto. Celery, carrot, onion, garlic, chopped parsley, heads and carpaccio of langoustines and prawns, to finish a bit of white wine.

Fry garlic and chopped shallots and chilli, then adding a portion of clams and mussels

Toast the rice in a pan a few minutes, deglaze with the white wine, bringing the completed cooking with Bisque prepared earlier

Add salt, pepper, parsley and chopped tomatoes

Add the rest of the clams and squid, cut into strips, finally, mussels, shrimps and scampi pieces.

Serve it warm with organic red wine ZIOBAFFA

Gianluca Vetrugno, 27 , Maasmechelen

Gianluca Vetrugno, 27 , Maasmechelen

 

 

 

"SARDONCINI SCOTTADITO" : Italian East coast Seafood Recipe

ZIOBAFFA Traditional recipes

ZIOBAFFA Traditional recipes

Adriatic sea most precious gift: the anchovy ("sardoncino" in Italian slang), in a very simple recipe handed down by generations of seamen, as tasty as you were eating potato chips. Serve combined with a fresh green salad and paired with one among ZIOBAFFA organic white PInot Grigio IGT and Prosecco DOC

The fish to which we refer is a variety of oily fish, such as poor type of fish, but very rich in omega 3.

INGREDIENTS

  • 1 kg of sardines (anchovies)
  • 1 bunch of parsley
  • 2/3 cloves garlic
  • Salt and Pepper To Taste
  • 350 g of breadcrumbs
  • extra virgin olive oil
  • Lemon

PREPARATION

Cover fish with breadcrumbs

Cover fish with breadcrumbs

First wash and clean our fish by removing heads and entrails,  then dry with kitchen paper. In a separate bowl prepare the bread crumbs mixed with chopped parsley, garlic, salt, pepper and oil. Takefish and cover it lightly with breadcrumbs.

Heat and prepare charcoal for the grill

Cook the anchovies after being placed on the grill next to each other for a short time (about 10 minutes apart around). Once cooked, serve piping hot (that's why we call them "SCOTTADITO") with a side of salad and lemon to sprinkle over at will.

Enjoy it with a glass of ZIOBAFFA organic white Pinot Grigio or Prosecco and "Buon Appetito"

 

 

CHERRY TOMATO & GARLIC - GARDEN PASTA

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CHERRY TOMATO & GARLIC - GARDEN PASTA

3-4 tablespoons Olive Oil - we LOVE olio23 (olio23.com)
2 teaspoons minced garlic (2 cloves)
2 boxes cherry tomatoes or try sweet grape tomatoes / if you have a summer garden, better!
3 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt

1/4 Cup Parmesan Cheese

freshly ground black pepper to taste

2-3 shakes Red Pepper Flakes for a bit of heat if desired.

Start large pot of salted water - bring to boil.
Heat the olive oil in a  large pan.  Add the garlic to the oil (add pepper flakes if desired), cook over medium heat for 30 seconds. Add the tomatoes, basil, thyme, parsley, salt, and pepper.  Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to slightly soften. 

Simultaneously, ADD pasta to the boiling water and cook to al dente.  We recommend Linguine or Bow-Tie and our kids LOVE Fussili.  For a gluten-free option, try Barilla Gluten-Free spaghetti.  

After approx. 5 to 7 minutes, time Pasta with the Tomatoes...  move the cooked pasta to the pan.  turn off heat.  mix well with a bit of the pasta water.  

Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.
Top with Freshly Grated Parmesan Cheese

GEORGIO'S PESTO

Georgio's Pesto

If you had a great summer garden full of basil, this is a great way to take advantage of all that green goodness.  This is also a fun recipe to make with the little Chef's in your family.  We have found they love the idea of seeing something from the garden so easily transformed.  This Makes around 4 servings, maybe more depending on how you like to serve it.

2 cups fresh basil leaves — if leaves are large cut in half

1/2 cup olive oil  - We love Olio23 

3table spoons pine nuts

2cloves garlic-  my variation is that they be roasted which makes them mellow.  So i use additional roasted garlic to taste - start with 3 then adjust (see below)**

half tea spoon of salt (more to taste)

1/2 cup freshly grated Parmesan cheese and 2 tablespoons Pecorino Romano cheese

3tablespoonsbutter softened to room temperature

preparation:

 1.  Put the basil, oil, nuts, garlic, and salt in a food processor or blender and mix at high speed.  scrape ingredients down toward bottom to insure it mixes well.

2.  When blended, pour in bowl and beat in grated cheeses by hand. once mixed beat in butter by hand.

3.  Before spooning pesto over pastaadd table spoon of hot pasta water. 

Note:  this freezes well.  we suggest you do step 1 but not step 2 and freeze.  when ready to use, thaw overnight and do step 2 (beat in grated cheese and butter). 

Genoese serve with fettuccine.  another variation is to add cream to sauce at very end and let cook for a short while to thicken and warm.   We Love it on gnocchi.

roasted garlic**

Get firm unbroken heads with no soft or sprouting cloves.  Slice off enough of the tops to expose the tips of the cloves which are in the head.  Place heads, cut side up, in a roasting pan or clay pot.  Drizzle withabout a teaspoon of olive oil.  Cover with a lid or foil and roast at 375’ in oven for appox 45 minutes to an hour until soft, golden brown and fragrant. 

squeeze garlic out of cloves when ready to use.  you can wrap in foil and store in refrigerator for up to a week.  

BASIC TOMATO

* BASIC TOMATO SAUCE

A good, Basic Tomato Sauce is a kitchen staple throughout Italy.  From region to region, town to town, house to house, you will see variations on this with each claiming "the best" or "only" way to do it.  This sauce can be added to pasta with some freshly grated parmesan or used as a base for a variety of dishes.  Below is a version from renowned Chef Mario Batali.  Mario is a fan of ZIOBAFFA and we are fans of Multo Mario.  So here ya go...

¼ cup extra virgin OLIVE OIL (try Olio23 Degrees) 
1 Spanish ONION, chopped in ¼ inch dice
4 garlic CLOVES, peeled and thinly sliced
3 tablespoons chopped fresh THYME leaves, or 1 tablespoon dried
½ medium CARROT, finely shredded
2 28-ounce cans PEELED WHOLE TOMATOES, crushed by hand and juices reserved
( ZB note:  we love finding imported San Marzano tomatoes from Italy.  try Cento)

SALT to taste  

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to six months in the freezer.

Makes 4 cups.

BRASATO AL BAROLO / SHORT RIBS IN BAROLO

BRASATO AL BAROLO / SHORT RIBS IN BAROLO

This is the daddy of all great braises from the Piemonte, and it is consistently a huge seller in the restaurants there because it offers big beef flavor, super-tender “fork-cutting” meat, and the opportunity to drop big ducats on the delicious Barolos and Barbarescos that match it perfectly. ZIOBAFFA likes that.  A wonderful meal in the winter.  We call it, comfort food.

6 tablespoons extra-virgin OLIVE OIL
2 pounds boneless BEEF SHORT RIBS, cut into 3-inch cubes
SALT and freshly ground BLACK PEPPER
2 large Spanish ONIONS, cut into 1/2-inch dice
1 medium CARROT, sliced into 1/2-inch-thick rounds
2 ribs CELERY, cut into 1/2-inch-thick slices
4 ounces PANCETTA, cut into 1/4-inch dice
2 cups Barolo or other HEARTY RED WINE
2 cups Basic Tomato Sauce*

In a large Dutch oven, heat the olive oil over high heat until smoking. Season the meat liberally with salt and pepper. Working in batches to avoid overcrowding the pot, brown the meat all over, turning frequently, until dark golden brown, 10 to 12 minutes per batch. Transfer to a platter and set aside.

Pour the excess oil out of the pot. Add the onions, carrot, celery, and pancetta and cook until the vegetables are light brown and starting to soften, about 8 minutes. Add the wine and tomato sauce and bring to a boil.

Add the meat and bring back to a boil, then lower the heat to a gentle simmer. Cook until the meat is very tender, 1 1/2 to 2 hours. Transfer the meat to a festive platter.

Bring the cooking liquid to a boil and reduce to 2 1/2 cups. Season with salt and pepper, pour over the meat, and serve immediately with either a side of Risotto, Creamy Mushroom Polenta or large flat pasta like Tagliatelle.