Eat Drink Ideas
Essential Deli Products
Oil, Salt, Tomato sauce.
Without good ones doesn't worth cooking
Once you try it you will not be able to live without it
There are many oils out there to choose from, why this one?
I like the balance between flavor and spiciness.
I like the fact that is made from single olive variety (Nocellara del Belice).
Antonio di Maria (the producer) reduces fruit production to guarantee consistency
from year to year, doesn't uses chemicals, collect olives by hands in small
containers, it is pressed at night time so it is cooler.
Is low in acidity and high in polyphenols, in other words if very good for
you.
Obviously Sea-Salt (from Sicily Trapani province) where is still made by simply letting sea water evaporate. Available either in fine crystal that has been washed with saturated sea salt water or gross crystal unwashed.
1Kg bags.
San Marzano DOP (peeled tomato in
tomato juice)
It takes not more than the time required to cook your pasta in
order to make the tastier sauce you ever had with this preparation from Napoli
area.
Available in tin of 400 and 2750gr. Even if you try them uncooked they will
not have a tinned taste.
The jar (510gr) contains hand chosen tomato perfectly matured.
Made only with reduced must and wine vinegar, nothing else. It has the consistency of honey, mixes very well with oil making a superb dressing. You will only need few drops (quattro gocce). Try with strawberrys or with aged Parmesan. Again there many out there but this is truly something that really excited me. Thanks to Giuliano Pelacci (my Parma Ham producer) that has brought it to my attention.
Sun Dried Tomato
Mine own preparation. Made in small batches the dried tomato are first re-vitilised
in hot water pat-dried and then dressed, one kilo at time, with extra virgin
olive oil, capers and garlic. The are very different from the leathery staff
you buy around. Sold under vacuum.
Single flower oney from Italy. Available in 500gr glass jar from Acacia or Chestnuts (Castagno) trees.
Capers under Salt
Small capers from Sicily. Need to be washed with water and a splash of winegar
to eliminate the salt. After that they are great.
It is made using a melange of three different flours slowly fermented with a wild yeast (a mixture of yeast and lactobacillus) that is kept in colture fed with flour only.
It is very versatile dough.
Try just to give a little stretch, brush with good oil and pop into the oven at 180C for about 20 min. It keeps at 4C for up to 5 days, it is also freezable.
All this means that you can have fresh, great bread every day in 20 min.
