INTRODUCTION.........................................................................................................................1 HEALTH BENEFITS OF OLIVE OIL...............................................................................7 COLAVITA OLIVE OIL & FOOD PAIRING CHART....................................................9 BUTTER TO OLIVE OIL CONVERSION CHART........................................................11 PANTRY GUIDE .......................................................................................................................13 PASTA PRIMER .........................................................................................................................19 FIELD GUIDE TO HERBS...................................................................................................23 INTRODUCTION TO EGGPLANT....................................................................................35 THE RECIPES THE CAPONATA COLLECTION Eggplant Caponota .............................................................................................................39 Eggplant Caponata Pizza.................................................................................................42 Homemade Breadcrumbs ..................................................................................................43 THE PARMESAN COLLECTION Eggplant Parmesan............................................................................................................45 Eggplant Parmesan Pizza................................................................................................48 Semolina Pizza Dough......................................................................................................49 Parm for Breakfast.............................................................................................................51 THE EGGPLANT SPREAD COLLECTION Roasted Eggplant & Parsley Spread.................................................................................53 Homemade Rye Ravioli with Eggplant Filling ..............................................................57 COLAVITA WINE GUIDE.....................................................................................................61 The Reds .............................................................................................................................63 The Whites ..........................................................................................................................65
W I N T E R PA N T R Y G U I D E from
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T’S WINTER AND
for those of us in the Northeast
Colavita USA headquarters,
means cold. It means snow. Or
at
ON
that
an
that
O
ice
(l
combination of rain, snow and
that pelts you sideways render
ing
your umbrella and your senses
useless.
W H I L E the weather may
be
objectionable, there’s one thing
winter that we at Colavita ca
behind: the cooking!
about
n get
cr
pi
A
do
to
th
m
fe
3
ON A SNOWY DAY, we’ll hunker down
nd make fresh pasta, like the one on page 59.
Or figure out how to turn every meal into a pizza
like the ones on pages 42 and 48), so we can
rank up the oven and bask in the reflected heat and
izza smells emanating from our test kitchen.
AND if that
oesn’t keep us
oasty, we don
hese snazzy oven
mitts for our
eet!
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OLAVITA is here to brighten your winter cooking palette! We pair our star ingredient, EGGPLANT, with its royal purple hues alongside the bright reds of tomatoes, the rich greens of fresh herbs and a splash of true gold from an egg yolk.
But before we can begin cooking, we must have the essentials. For this purpose, we’re bringing you our Winter Pantry Guide with suggestions for how to stock up on all the necessities you’ll need to keep your kitchen running smoothly throughout the winter months—and you can purchase any of these products from the Colavita online store! This is especially handy for those of you who don’t relish the idea of actually going out into the cold.
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W I N T E R PA N T R Y G U I D E from
EXTRA VIRGIN OLIVE OIL is the best choice when it comes to adding flavor to just about any type of food. But did you know that leading health experts and top medical journals tell us that Extra Virgin Olive Oil (or EVOO) can also help to improve your health? Here’s a list of what they say about having Extra Virgin Olive Oil in your daily diet. Reduces Cholesterol Levels: If Olive Oil is high in fat, why is it considered healthy? Olive oil contains more Monosaturated (MUFAS) “good” fats per serving than any other cooking oil, which helps to lower “bad” LDL cholesterol and increase HDL (“good”) cholesterol. Has No Trans Fats: EVOO contains none of the harmful trans fats found in many processed foods. Trans fats raise LDL cholesterol levels and don’t provide a boost to good HDL cholesterol; so stay clear! Healthier than Butter: A tablespoon of olive oil contains just 1.8 grams of saturated fat compared to 7.2 grams in a tablespoon of butter. Helps Lower Heart Disease Risk: EVOO, from the first pressing of the olives, contains the highest levels of antioxidants (known as polyphenols), which help increase good HDL cholesterol in the blood. Ordinary olive and vegetable oils don’t provide the same benefits because the polyphenols are removed in the refining process. Helps Prevent Breast Cancer: Research has shown that consumption of olive oil, the richest dietary source of oleic acid, helps suppress the action of a cancer-promoting gene found in about a third of breast cancer patients.
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Reduces Alzheimer’s Disease Risk by 40%: A four-year study of over 2,000 men and women found that those whose eating habits most closely followed the Mediterranean pattern – high in fruits, vegetables, beans, and unsaturated fats from olive oil and fish – were least likely to develop the disease. Keeps Diabetes Under Control: For people with diabetes, extra virgin olive oil is an excellent source of fat because it reduces bad LDL cholesterol, raises good HDL cholesterol, and adds only a small amount of saturated fat. In addition, regular consumption of olive oil can reduce the chances of developing insulin resistance, a risk factor for diabetes, heart disease and strokes. Relieves Pain and Inflammation: EVOO contains a compound that mimics the pain-relieving action of ibuprofen. Regular consumption of extra virgin olive oil may therefore help decrease the risk of stroke, heart disease, certain forms of cancer, and some dementias. Eases Common Intestinal Problems: A tablespoon of olive oil consumed on an empty stomach acts as a soothing, nutritious laxative. It can help relieve upset stomachs and heartburn as well. Olive oil also helps defend against ulcers because it protects the stomach and intestinal linings from gastric acid. Enhances Skin, Hair, and Nails: Repair split ends and add luster to your hair by massaging a few tablespoons of EVOO into the hair and scalp. Cover with a plastic shower cap and leave on for anywhere from 30 minutes to overnight, then shampoo as usual. Gently rub a small amount of EVOO into skin whenever you need softening and moisturizing; apply extra oil to rough or cracked areas and stretch marks. *Source: Monell Chemical Senses Center, September 2005.
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W I N T E R PA N T R Y G U I D E from
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COL AVITA’S
W I N T E R PA N T RY OILS & VINEGARS
1 2 3 4 5 6 10 13
VEGGIES & SPREADS
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8
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EXTRA VIRGIN OLIVE OIL First cold pressed from the best fruit of the olive tree, this is the natural
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PREMIUM ITALIAN EXTRA VIRGIN OLIVE OIL This oil exhibits pronounced fruit flavor and
3 4 5 6 7 8 9 10 11 12
juice squeezed from olives one day after harvest. Make sure to keep enough on hand, as this pairs with just about anything, and can be used for any cooking method—even baking! Remember to buy new olive oil every 18 months, as a natural food, olive oil will spoil.
fragrance. Pressed from specially selected young olives that are picked before peak ripeness, the flavor is bold and peppery. Use as a finishing oil to best preserve the oil’s distinct characteristics or in dressings when your salad need a bolder finish.
BALSAMIC VINEGAR In addition to salad dressings, try adding balsamic vinegar to slow-cooked foods like caramelized onions, a deglazing liquid for meat-based sauces or a marinade for fruit like strawberries, peaches and tomatoes (yes, they are fruits!).
CHAMPAGNE VINEGAR Made with champagne wine, this is a sweeter wine vinegar. It’s perfect for salads featuring tart and tangy fruits like apples or pears and adds a touch of sweetness to traditional pickling recipes.
WHITE BALSAMIC VINEGAR White balsamic offers a lighter, sweeter alternative to the regular balsamic. Drizzle liberally on salads, use in sautées of bright veggies like zucchini and asparagus.
SUN-DRIED TOMATOES Keep these guys on hand to throw into salads, mix into pastas and polentas, top pizzas, or puree and add to your usual tomato sauce - they’ll provide a savory kick!
EGGPLANT AND SWEET PEPPERS Toast up a few crostini and top with these veggies for a midafternoon healthy snack or quick dinner party app. You can also stir them up with some Colavita Whole Wheat Penne for a quick, easy and healthy lunch.
COUNTRY STYLE PITTED OLIVES Our pitted olives are marinated in Extra Virgin Olive Oil, salt, spices and vinegar. They make a great addition to the Eggplant Caponata on page 39 or serve with cheese and cured meats in an anitpasto plate.
BELLA DI CERIGNOLA OLIVES Keep these guys on hand to throw into salads, mix into pastas and polentas, top pizzas, or puree and add to your usual tomato sauce - they’ll provide a savory kick!
SUN-DRIED TOMATO PESTO Pre-pureéd, our sun-dried tomato pesto is a perfect pasta sauce when mixed with a little EVOO. Mix it up by combining with the Eggplant and Sweet Peppers!
EGGPLANT PATÉ Another fantastic crostini topping, add this paste into your antipasto plate, use as a dip for whole wheat pita or as a quickie filling for our Homemade Rye Ravioli on page 59.
CAPERS An absolute necessity for Eggplant Caponata! But capers also add a salty kick to pasta sauces and fish dishes.
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W I N T E R PA N T R Y G U I D E from
COL AVITA’S
W I N T E R PA N T RY
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TOMATOES & SAUCE
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SOUPS & STOCKS
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GRAINS
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COLAVITA CRUSHED TOMATOES Stock-pile cans of our very own crushed tomatoes so you can whip up a fresh sauce, top your Margherita pie, or stir into soup stock for a tomato base at any time!
COLAVITA SAUCES Don’t have an Italian grandmother simmering sauce all day? No problem. Let Colavita stand in with our line of fresh tomato sauces, featuring a classic Marinara, Spicy Marinara, Italian Garden and Tomato Basil varities.
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COLAVITA SOUPS Keep warm this winter with our line of soups featuring Minestrone, Split Pea, Lentil
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RACHAEL RAY LOW SODIUM CHICKEN, BEEF AND VEGGIE STOCKS Stock up on stock!
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COLAVITA FINE ITALIAN OO FLOUR Want to master fresh pasta and pizza? Let us suggest our
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COLAVITA INSTANT POLENTA Our instant polenta is a quick, healthy and gluten-free grain. Top
and Pasta Fagioli. For a heartier meal, stir in fresh seasonal vegetables like kale or roasted squash, or even stir fry up some ground turkey for a lean protein addition.
Rachael Ray stocks, that is. Even if you’re not making soup, these stocks can be used as a base for risottos, a flavor addition to simmering veggies, or for basting roasted meats.
finest Italian flour for this. Then, peruse our online recipes for homemade pastas and pizza doughs...you might be inspired to open your own trattoria.
with roasted veggies and a little frehly grated parmesan cheese for an easy side dish or poached eggs and Colavita Pesto for a quick gluten-free breakfast. In our recipe library, we even offer recipes using this polenta in cakes, pizza doughs, fries, pancakes and waffles!
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COLAVITA ARBORIO RICE The best rice for risotto, hands down...Or forks up. Use in combination
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COLAVITA PASTA (ORGANIC, WHOLE WHEAT, SEMOLINA) Colavita has all your pasta shapes,
with Rachael Ray stocks and make fabulous risotto dishes happen (with a little help from our online recipe library, of course).
and sizes covered in organic, whole wheat and semolina flour options. Check out our Pasta Primer on page 19 for advice on pairing sauce and pasta shape. Then head over to our online recipe library and make pasta magic happen!
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W I N T E R PA N T R Y G U I D E from
sea salt
red pepper flakes
black peppercorns
pink sea salt
wh
ole nut me
g
multi-colored peppercorns
dried chili peppers bay leaves
gar
lic powde
sm o
ked papr
r
garlic lemon
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ika
whole cloves ground nutmeg
cinnamon stick
parmesan cheese rind
ground cinnamon
ground cloves
yeast packets
honey
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HAT ARE ALL THESE
shapes and what do they mean? What’s the best sauce for each pasta shape? And what’s a fusilli? We at Colavita are here to help you. Our Pasta Primer will bring you suggestions for properly pairing pasta shapes and sauces. You’ll be a pasta expert in no time. Have at the following pages to get started.
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STRANDS (1-3)
Strand pastas like spaghetti are best paired with sauces that coat strands easily: tomato, marinara, pestos and oil-based sauces. Seafood also works well, but if you’re throwing in veggies, trim them to the width of the pasta. “Spaghetti” is a variation on the word “spago” meaning “cord” while “cappellini” means “fine hair”. “Bucatini” or “Perciatelli” translates as “pierced throught” because these strands are hollow throughout.
TUBES (4-5)
Penne and rigatoni are tube shapes. Their ridges and holes allow them to trap sauces. While the angular ends of penne act as a scoop. These pasta shapes pair best with meat, cream, chunkier sauces—think Bolognese and Vodka. They can also withstand baking, so mac & cheese, baked ziti and the “cheesier” dishes are also good options.
SOUP PASTA (6-7)
Soup shells and elbow macaroni make great bite sized additions to dishes like Ribollita or Pasta e Fagioli. Orzo and Stelle are more versatile and can be used like rice or barley, not only in soups, but also in salads and side dishes.
SHAPES (8-11)
Like tubes, shapes work best with chunky vegetable, cheese and butter sauces. Their unique shapes allow you to scoop up sauces, and add a bit of personality to your dishes. Orrechiette translates to “little ears,” Farfalle to “butterflies” and Fiori to “flowers” (also known as Campanelle, or ”bells”). Add a little character to your heartier pasta dishes with shapes!
RIBBONS (12-15)
Ribbon shapes are the handiwork of the Tuscany region of Italy. They are cut into various widths from larger sheets. They work well with creamy sauces or meat ragus. Picture a wild boar pappardelle or a fettucini Alfredo and you’ve got the right idea!
W I N T E R PA N T R Y G U I D E from
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it h al l th is ta lk of
fresh herbs and winter time, it’s only fair that
we offer you a special feature on herbs: growing
them indoors and preserving them.
Nothing beats the flavor of freshly picked herbs,
but in some climates, winter’s temperatures
are too harsh for these delicate plants. Colavita
to the rescue! Keep this guide handy all winter
long, and you’ll never be lacking for fresh flavor.
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sage
thy
rosemary
bas
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me
flat leaf parsley
sil oregano
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W I N T E R PA N T R Y G U I D E from
RO SMARI NUS OFFICI NAL IS
Rosemary looks like a small sprig from an evergreen tree and has a noticeable pine-like fragrance. Rosemary is, in fact, an evergreen so it’s easy to find year-round.
Because of its strong flavor, rosemary is perfect for adding punch to meat and fish dishes, as well as soups and sauces.
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S ALV IA OF FICINAL IS
THYMUS VULGARIS
Sage has a tapered, oval-
sprigs. Its stems are thin and
Thyme is found in small
shaped leaf with a soft greenishgray color. Some varieties of sage have purple and blue hued leaves.
peppered with small bunches of tiny leaves. Discard the stems for cooking.
A native to the Mediterranean
are lemon and garden thyme. Garden thyme flavor is a balance of minty and pepper notes. It pairs well with bright flavors like lemon and sweet flavors like maple. Thyme holds up well during cooking and is frequently used in stocks and soups. It can also be used in baking—think lemon thyme scones (made with Colavita Olive Oil)!
region, sage has a deep savory flavor, with smoky and woodsy notes. This makes it a fantastic choice for adding to mushroom, squash and meat dishes. Sage can also be fried in Colavita Olive Oil and used as a garnish for pastas and pizzas.
The most common varieties
PET ROSEL IN UM CRIS P UM
ORIGANUM VULGARE
OCIMUM B AS IL ICUM
Italian parsley or flat leaf
Oregano is related to the herb
Basil is an annual plant,
parsley, has a mild peppery or bitter flavor. It holds up well to cooking, so it’s used frequently in hot dishes, and as a flavoring for soups and stocks.
marjoram and is very popular in Southern Italian cooking. Oregano has an earthier flavor than thyme, with hints of clove. For this reason, it’s often used in roasting recipes with meat, fish and vegetables.
best known for its popularity in Italian and Southeast Asian cuisines.
It also makes a great alternative to basil in pesto (particularly when paired with pistachio nuts). Parsley is even an excellent source of vitamins C and A and folic acid.
Its powerful flavor also makes it a good choice for marinades (see the Italian Herb Marinade on page 35). Oregano also pairs well with spicy flavors, so feel free to accent with hot pepper flakes!
Basil has a sweeter side, often exhibiting faint notes of licorice, thus the type used in Italian cuisine is typically called sweet basil.
Cooking basil generally destroys its flavor, so it’s best used as a garnish. Throw it atop a Margherita pizza, pasta pomodoro, or in pestos with pine nuts and parmesan cheese.
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THE SECRET to growing herbs indoors is simple: Ample sunlight, constant pruning, and not too much water. Many home cooks grow herbs indoors during the winter months when the garden is hibernating, but you can grow herbs inside any time of year by following a few easy tips:
CHOOSE herbs that will thrive indoors. SOME HERBS like oregano and mint are stimulated by consistent pruning while others like cilantro and dill do not regrow after they are cut. Of course, you can still grow the latter indoors but keep in
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mind you will need to replant after cutting.
SEEDS OR PLANTS?
You can find both herb seeds and plants at a local nursery year round. Starting herbs from seeds allows the plants to gradually acclimate to your home but starting with thriving plants allows you to enjoy using much sooner. Which ever method you choose, be sure to use a goodquality potting mix and a container with ample drainage holes in the bottom. Expect herbs that are grown indoors to be a little spindlier than those grown outside but they will still provide plenty of fresh clippings.
FIND T/HE BEST location for your herbs. BE SURE to choose a sunny window that gets a minimum of 4 hours of sunlight a day — the more the better. Ideally this is the kitchen but any room will do. Herbs are happy with cooler temperatures — no higher than 70 degrees during the day and a bit cooler at night.
WATER sparingly. HERBS that are grown indoors tend to need less watering than other houseplants so wait until the soil is dry to the touch between waterings. Also, the air inside our homes can be dry in the winter so be sure to give your herbs a daily spritz and a shower in the sink once a week.
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oregano
basil rosemary
thyme
parsley
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SOMETIMES you have more herbs than you can handle, or cook with at the moment. Perhaps your dinner party was cancelled, or your pets decided to have an armed revolt, completely up-ending your dinner plans. Or maybe you’d just like to preserve that garden fresh flavor just a little longer.
Enter Colavita Extra Virgin Olive Oil and your freezer. Together
with some ice cube trays (we like the silicone variety as they are easy to peel away from the cubes), you too can create your very own herb garden without the dirt, bugs and pruning. Here’s how:
Finely chop the fresh herbs and group them into piles that
measure about 2 tablespoons. Place 2 tablespoons of the herbs into each square of the ice cube trays. Make sure you keep the herbs separate, so you know what you’re getting...
Cover the herbs with Colavita Extra Virgin Olive Oil and freeze. When you want a dash of fresh herbs, heat up a skillet
over medium heat, and pop a few cubes (as many as are needed) into the skillet. The oil will melt and free the herbs, leaving you nothing but fresh flavor.
If you don’t have ice cube trays on hand, mix the herbs and olive
oil together and place in a 1-quart zip-top freezer bag. Spread to flatten into a thin layer and freeze flat. When ready to use, simply break off the desired amount. With this method, garden fresh herbs are ready to use anytime straight from your freezer!
You can also spread whole or chopped leaves on a baking sheet,
freeze overnight, and then package in labeled containers or zip-top plastic bags.
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DRYING Put your microwave to good use. Sure you can air dry herbs but who has time for that?! Separate leaves from the stems and place in a single layer between two sheets of paper towels. Next, monitoring carefully, microwave on high in 20 second intervals until dry, about 1-2 minutes. Alternately, use your oven as a dehydrator. Spread leaves on a baking sheet lined with parchment paper and bake — with the oven door slightly ajar — at 150 degrees until dry, about 1-4 hours. Store in an airtight container for up to a year.
INFUSING This technique allows the herb’s essential oils to flavor a variety of edibles including vinegar. Colavita Aged White Wine Vinegar and Colavita Champagne Vinegar work brilliantly with a variety of herbs. Place a few herb sprigs in an airtight glass container and allow to steep for at least two weeks. To speed up the process, slightly warm the vinegar over low heat before adding the herbs. Consider adding a sliced garlic clove or hot pepper for additional flavor. Use herb-infused vinegar in salad dressings, splashed over vegetables, or in marinades.
WHATEVER APPROACH you choose, the vivid flavor that herbs provide can transform an ordinary dish into a spectacular one with very little effort.
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AND NOW FOR OUR STAR...
SOLANUM MELONGENA THE MAGNIFICENT and regal (note its purple color) eggplant is a species of nightshade, like the tomato. No wonder the two are a perfect pair in dishes like Eggplant Parmesan.
YOU MAY HAVE heard of it referred to as an aubergine, but it’s Italian name is “melanzana”.
EGGPLANT is low in both fat and carbohydrates, but its real nutritional value stems (forgive the plant pun) from a high content of dietary fiber, B vitamins, and antioxidants.
EGGPLANT flesh is meaty, and slightly spongy, so it absorbs flavors well. Its taste is slightly bitter which makes it a good balance to sweet, salty, smooth and crunchy flavors in dishes.
MANY COOKS advise soaking eggplant in salty water to reduce this natural bitter taste. In this process, called sweating, the eggplant is sliced and soaked in salty water for at least 30 minutes, but up to 2 hours. This process also pulls much of the water from the eggplant, making it less able to absorb excess amounts of oil when it cooks.
YOU CAN EITHER eat the skin of an eggplant, or discard it. The skin does become softer when roasted or baked. You can either peel the skin away before cooking, or scoop roasted eggplant meat from its skin using a spoon.
MOST WELL KNOWN in its regal purple coloring, eggplant also pops up in lighter lavendar shades, as well as ivory, green and orange.
THE EGGPLANT is a very popular fruit in Italy, especially in Sicily where it is used in dishes such as Caponata and Parmesan. It can be tossed with pasta, roasted as a side, rolled up with cheese, baked, fried and roasted. Because of this versatility, we are making it our highlighted ingredient in Colavita’s Winter Pantry Guide.
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et ’ s get to the recipes !
First up is our Eggplant Caponata. Sweet, savory, smokey, and all vegetable (well, mostly), this sicilian dish can be scooped onto plates or crostini as a side, mixed into pastas as a sauce or even used as a pizza topping alongside some smoked mozzarella (see page 42). Roast the eggplant to assure a heart-healthy serving.
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GOT LEFTOVERS? You can store caponata in the fridge for up to a week. Or freeze caponata to thaw out on your next snow day. Feel free to freeze it without the eggplant. You can always roast some fresh eggplant and add it to the defrosted caponata base.
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EGGPLANT
CAPONATA
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INGREDIENTS
Serves 6-8 as a side dish 1 green pepper
2 lbs. eggplant, cut into 1” cubes 1 large yellow onion, cut into strips 2 large ribs celery, roughly chopped 1 cup crushed canned tomatoes 6 oz. green olives, pitted and roughly chopped ½ cup Colavita Champagne Wine Vinegar
PROCESS Preprare the Eggplant. Cut the eggplant into 1” cubes. Place the cubes in a large bowl salted with about 2 tsp of salt. Allow the eggplant to soak for at least 1 hour, but up to two. Soaking will remove the bitterness of the eggplant.
Next, roast the pepper and eggplant. Heat your oven to 400°F. Lightly brush the pepper with Colavita Olive Oil and place it on a baking tray. Roast for about 25 minutes, turning every so often to blacken the pepper evenly on all sides. The pepper should look charred. When it does, it’s ready. Remove it from the oven and place it in a plastic or paper bag to rest for 10-15 minutes. Once
2 tbsp Colavita Balsamic Vinegar ½ cup Rachael Ray Low Sodium Chicken Stock ½ cup golden raisins
it has cooled, remove it from the bag, peel away the skin and stem and discard the seeds. Coarsely chop the pepper into small chunks. Set aside.
Drain the soaked eggplant cubes and place the on a cookie sheet lined with parchment paper. Drizzle the eggplant with
¼ cup salt-packed Colavita Capers, rinsed and drained 3 tbsp sugar 1 ½ tbsp unsweetened cocoa powder ½ cup finely shredded basil 2 tbsp pine nuts Kosher salt and freshly ground black pepper, to taste 4 tbsp Colavita Extra Virgin Olive Oil, plus more as desired
2 tbsp Colavita Olive Oil, and sprinkle with sea salt and freshly ground black pepper.
Roast in a 400°F oven until soft, about 15-20 minutes. Remove from the oven and set aside.
Caramelize the onions: Heat 1 tablespoon of Colavita Extra Virgin Olive Oil in a skillet. Add the onions to the skillet. In about 20-30 minutes, the onions will start to turn golden brown. At this point, add the chicken stock and cover the onions. Cook, stirring only OCCASIONALLY until all the liquid has evaporated, at least another 10 minutes. Continued on next page...
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PROCESS
By this time, the onions should be a deep caramel color. Add 2 tbsp of the Colavita Balsamic Vinegar, and stir to incorporate.
Add the chopped celery and golden raisins to the onions. Season with salt and pepper. Cook about 10 minutes to plump the raisins and just soften the celery (we like ours a bit crunchy).
Add the roasted green pepper, olives, capers and crushed tomatoes to the skillet and mix well. Cook for 10 minutes until simmering.
Stir in the vinegar, sugar, and cocoa powder, and cook, stirring occasionally, until thickened, about 5 minutes.
Transfer to bowl with the roasted eggplant, along with basil and pine nuts, and mix together. Season with salt and pepper, and let cool to room temperature before serving.
Pair the Eggplant Caponata Series with Colavita pinot Noir di Pavia
TO MAKE AN EGGPLANT CAPONATA PIZZA, YOU’LL JUST NEED A FEW ADDITIONAL THINGS: 1 recipe semolina pizza dough, page 49, 1 lb mozzarella cheese (lightly salted or smoked), a bit more Colavita Extra Virgin Olive Oil for drizzling
Heat your oven to 500°F and allow a pizza stone (if using) to heat with the oven for about 30 minutes before using it. Stretch out the semolina dough into a round about 8-10” in diameter. If using a pizza peel, dust it with semolina flour first and then stretch out your dough on top.
Slice the mozzarella cheese and distribute the slices evenly along the top of the dough. Then, using a spoon, dollop the Eggplant Caponata on top of the cheese.
Drizzle with Colavita Olive Oil and bake in the oven for 8-10 minutes or until your cheese is bubbling and the crust42 is golden brown. Remove from the oven and serve!
ot h i ng s ay s
Italian
like a little parm. Eggplant Parm, that is. Colavita’s version keeps it healthy, by roasting
IN 1 cu bre toas
1/2 We
the eggplant instead of frying. This dish might win “Most Versatile,” as you can serve it as a main, turn it into a pizza, and even have it for breakfast!
1/4
1 tsp
1 tsp
PRO Hea
A little breadcrumb crunch gives this dish some texture. Experiment
making your
own breadcrumbs with the instructions to the right!
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Add toast or w (but
Onc the f use t in th
NGREDIENTS up unseasoned eadcrumbs or 4 pieces stale bread, sted in the oven until dry and then crumbled
cup mixed fresh herbs, chopped. e like parsley, oregano and thyme, but you can make up your own mix. cup freshly grated parmesan cheese
p Colavita Extra Virgin Olive Oil
p sea salt and a few grinds of fresh pepper
OCESS at the Colavita Olive oil in a small skillet over a medium-low flame.
d either the unseasoned breadcrumbs, or the dried and crumbled t. Season with salt and pepper and with a heat-resistant spatula wooden spoon, stir the breadcrumbs in the skillet, so they brown t don’t let them burn). This will take about 2-3 minutes.
ce they are toasted, remove them to a small bowl and toss in fresh herbs and parmesan cheese. Stir to incorporate. You can these immediately, or store them in an air-tight container he fridge.
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EGGPLANT
PARMESAN INGREDIENTS
Serves 4
1 large eggplant 1 16oz can crushed tomatoes 1 lb lightly salted mozzarella cheese ¼ cup grated parmesan cheese one small bunch of fresh basil Colavita Extra Virgin Olive Oil ½ cup seasoned breadcrumbs sea salt and freshly ground black pepper
PROCESS First soak the eggplant. Slice the eggplant into thin rounds. 1/8” thick is best. You can use a mandoline slicer to help with this process if you like, but a steady hand and a sharp knife will do.
Fill a large bowl with water and mix in about 2 tsp salt.
Soak the eggplant in the water for at least 1 hour, but up to 2 hours.
Heat your oven to 400°F and line a baking sheet with parchment paper. Alternately, you can use a 9”x12” baking dish.
After the hour (or two), drain the eggplant and pat dry with paper towels. Place one row of eggplant on lined baking sheet or in the dish. Drizzle with Colavita Olive Oil and sprinkle with sea salt.
Using a spoon, spread a thin layer of the crushed tomatoes on top of the eggplant. Place basil leaves (as many as you’d like) on top of the layer of sauce.
Slice the mozzarella cheese into discs, about 1/4 thick. Try smoked mozzarella! Roast the tomatoes for a savory punch! Here’s how: Heat your oven to 400°F and line a baking sheet with parchment paper. Drizzle the tomatoes in 1 tbsp Colavita Olive Oil and sprinkle with sea salt. Roast them in the oven for about 25 minutes until they start to charr and wilt. Remove from the oven and allow to cool.
Place the cheese on top of the basil. Be careful not to overcheese this first later, so space the cheese rounds about 2 inches apart.
Keep layering — eggplant, crushed tomatoes, basil, cheese — until you run out. The top layer should be mozzarella cheese. Sprinkle breadcrumbs on top of the final layer of cheese.
Cover with aluminum foil and bake in the oven for 30
minutes. Uncover and bake an additional 12-15 minutes, until the cheese is bubbling and the breadcrumbs are golden brown.
Remove from the oven and serve with more fresh basil and grated parmesan cheese.
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Pair the Eggplant Parm Series with Colavita Valpolicella Ripasso
INGREDIENTS Makes 4 individual sized pizzas 1 recipe Semolina Pizza dough (recipe on next page) All the ingredients from the previous recipe
PROCESS The process for making the Eggplant Parmesan
dish into a pizza is just slightly different. As pizza takes less time to cook, you must first pre-roast the eggplant on it’s own to get it started.
Soak, slice and drain the eggplant according to the instructions on the previous page. Place the eggplant slices on a parchment-lined baking sheet and drizzle with Colavita Olive Oil. Massage the Colavita Olive Oil into the eggplant slices to make sure it is absorbed. Sprinkle
with sea salt and roast in the oven at 400°F for 5 minutes on each side. Remove from the oven and set aside.
Increase the heat of your oven to 500°F and allow a pizza stone (if using) to heat with the oven for about 30 minutes before using it.
In a blender, combine the roasted tomatoes (if using), the crushed tomatoes, 4 leaves of fresh
basil and a pinch of salt. Puree. This is your pizza sauce. If you are just using crushed tomatoes from the can, you can skip this step and use the canned tomatoes as the sauce.
Stretch out the semolina dough into a round about 10” in diameter. If using a pizza peel, dust it with semolina flour first and then stretch out your dough on top.
Using a spoon, spread a thin layer of the roasted tomato sauce on top of the dough. Then place the roasted eggplant slices on top of the sauce. You can overlap the slices, but don’t weigh your pizza down!
Coat the tops of the eggplant slices with some more tomato sauce, then place on a few basil leaves and the smoked mozzarella, distributing each evenly. Then sprinkle some seasoned breadcrumbs over the top - just enough to add a little crunch.
Drizzle with Colavita Olive Oil and sprinkle with sea salt. Bake in the oven for 8-10 minutes or until your cheese is bubbling and the crust is golden brown.
Remove from the oven and serve with more fresh basil and grated parmesan cheese. 48
W I N T E R PA N T R Y G U I D E from
SEMOLINA
PIZZA DOUGH INGREDIENTS
This recipe makes four 8-10” personal pizzas. Store unused dough in a sealed container in the refrigerator for 2 days. For longer storage, freeze for up to a week. 1 1 2 2 1
envelope active dried yeast ½ cups warm water (100° F) cups Colavita Fine Italian Flour (or all-purpose or bread flour) cups semolina flour teaspoon salt
TIP: You can use a food processor or a stand mixer with a paddle attachment to mix your dough. But you can also do it by hand with a sturdy whisk.
PROCESS In a large bowl, dissolve the yeast in 1 cup of warm water. Stir in 1 cup of the allpurpose flour. Cover and let stand for 30 minutes.
Add the remaining ½ cup of warm water and salt. Slowly begin to mix in the
remaining flours. When all of the flour is incorporated knead the dough until it is smooth. It may take about 10 minutes.
Dust the dough lightly with flour and place in a bowl. Cover with a cloth (not terry cloth) to rise for 1 hour.
After the hour, the dough should have doubled in size. Punch down the dough
and divide into 4-5 parts. Form each part into a smooth ball and it let rise, covered on a floured board for 30 minutes.
At this point, you can stretch out the dough balls into pizza rounds. Place the
dough on a floured surface and press from the inside out in a circular motion. You can stretch the dough as thin as you like, but be careful not to break it. If you do break it, you can pinch it back together with your fingers.
Always, ALWAYS heat the oven to 500°F for 30 minutes with a pizza stone in the top third of the oven. The pizza stone needs to be hot in order for the heat to best transfer to the bottom of the dough. So don’t skip this heating process. You can use a baking sheet if you don’t have a pizza stone. No need to pre-heat the baking sheet.
The dough should be topped while on a pizza peel that has been dusted with either cornmeal or semolina flour for easy peel-to-stone transfer.
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PARM
for
BREAKFAST
CRACK AN EGG ON IT
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INGREDIENTS Serves 1
At least 1 slice of leftover eggplant parmesan from recipe on page... 1 egg 1 tbsp grated parmesan cheese fresh parsley a drizzle of Colavita Extra Virgin Olive Oil Salt and freshly ground black pepper Coffee, tea or morning beverage of choice!
PROCESS Bring a small pot of water to a boil. Place an egg in the boiling water and time it for 6 minutes. In the meantime, heat up the leftover Eggplant Parm in either the toaster oven, regular oven or the microwave.
Our preference is for one of the oven options. If using a toaster oven,
place the leftover Eggplant Parmesan on a small piece of aluminum foil. Place it in the toaster oven and set it to toast at a medium-brown setting.
If using the regular oven, place this same piece of Parm on the
aluminum foil in an oven preheated to 400째F and bake for 10 minutes.
Once the 6 minutes is up, fish the egg out of the water with a slotted spoon and run it under cold water to stop the cooking process.
Peel it very gently, being careful not to rupture the egg white and place it on top of the warmed-up Parm.
Split the egg down the center, allowing the running yolk to spill over the Parm. Sprinkle with fresh herbs, salt and pepper and a little drizzle of Colavita!
Morning newspaper, optional.
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W I N T E R PA N T R Y G U I D E from
t ’ s qu it e po ss ib le by th is
point in the book you’ve got more eggpla nt
that you can handle.
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Let us convince you that you CAN hand
And you should, because there are more
dishes to come.
le it.
great
For this next recipe, we turn roasted egg plant into a dip that’s a perfect appetizer for din ner parties, a healthy spread for smearing on sandwiches or a rich, smokey ravioli fillin g.
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Glu
kne
to s
W
Past
a spl
mak
Watc
will b
Why allow pasta o rest?
esting the pasta dough before
nning it throug the pasta
aker relaxes the gluten, which
u activated during kneading.
uten becomes very elastic during
eading, so relaxed gluten is easier
shape.
Why add pasta water to sauce?
ta water contains the run-off starch from
lash or two to the sauce pan thickens
king it appear creamier.
the pasta, so adding
the sauce while also
ch your salt content here. Since you salt
be adding a bit more salt to your sauce.
your pasta water, you
54
ROASTED
&
EGGPLANT
PARSLEY SPREAD
INGREDIENTS 1 large eggplant, cut into rounds, about ¼” thick ¼ cup Colavita Olive Oil, plus more for drizzling on the eggplant 3 tbsp tahini 4 tbsp fresh parsley 1 tsp smoked paprika ½ tsp garlic powder freshly ground black pepper 3 cloves black garlic (use roasted garlic if you can’t find black) 1 tsp sea salt dash of ground nutmeg
PROCESS First roast the eggplant. Preheat your oven to 400 °F and line a baking sheet with parchment paper. Place the sliced eggplant rounds on the baking sheet and drizzle with Colavita Olive Oil and sprinkle with sea salt.
Make sure to rub the olive oil into both sides of the eggplant to ensure that it is properly coated.
Roast the eggplant in the oven until soft, about 20 minutes. Remove from the oven and allow to cool.
Place the cooled eggplant and all the remaining
ingredients in the bowl of a food processor. Blend until smooth. Taste and if needed, add more seasoning.
Place the dip in a serving dish, drizzle with Colavita Olive
Oil, sprinkle with a bit more smoked paprika and parsley and serve alongside pita chips.
You can also use this delicious dip as a filling for fresh ravioli! See instructions on page 57.
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W I N T E R PA N T R Y G U I D E from
HOMEMADE
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W I N T E R PA N T R Y G U I D E from
RYE RAVI
OLI
&
with EGGPLANT FILLING PARSLEY PESTO
INGREDIENTS FOR THE PASTA: 4 ounces rye flour (you can use dark or light) 4 ounces all purpose flour, plus extra for dusting 4 ounces whole wheat flour 3 large eggs, plus one egg white for sealing the ravioli a few tablespoons of room temperature water (based on need) Optional: 2 tablespoons of caraway seeds Equipment: Pasta Machine, rolling pin FOR THE PARSLEY SAUCE: 1 bunch fresh parsley 1/4 cup plus 4 tbsp Colavita Extra Virgin Olive Oil, divided ½ cup roasted, unsalted pistachios 2 tsbp fresh lemon juice 1 tsp sea salt
Pair the Eggplant Dip Series with Colavita Pinot Grigio di Trentino
IN A LARGE BOWL combine the flours and caraway seeds if using. Whisk it all together until well blended. Create a well in the center and crack the eggs into the well.
USING TWO FINGERS, or a fork, gradually incorporate the flour into the eggs, starting with the flour that is closest to the eggs. Work your way to the flour on the outside.
MIX WITH YOUR FINGERS or fork until all the flour is incorporated and you have what looks like a shaggy mass of dough. If you are not able to incporporate all the flour because your dough is too dry, add some water a tablespoon at a time. The dough shouldn’t be too sticky, but slightly tacky.
TURN IT OUT onto a floured work surface and knead it for about 5 minutes until the dough is smooth, soft, and bounces back slightly when poked. It should be the consistency of playdough.
WRAP THE DOUGH in plastic wrap and allow it to rest for 30 minutes.
ONCE THE DOUGH HAS RESTED, lightly flour 2 baking sheets and dust your work surface with flour. Unwrap the dough and cut it into four equal-sized pieces. Re-wrap the other 3 pieces as you work with the first.
WITH A ROLLING PIN flatten this piece into a small rectangle, about 6” long by 4” wide. Pass it through the WIDEST setting on your pasta machine. Once it comes through, fold it in thirds, and pass it again through this same setting. Fold again and repeat once more.
AT EACH PASS, you will decrease the setting one notch, and pass your dough through. The dough will become longer and thinner. As it does this, it’s likely that it will overlap itself as it passes through the machine. Dust it lightly with flour to avoid sticking.
ONCE THE DOUGH has gone through the narrowest setting, dust it with flour once more, and with a sharp knife, cut the dough into rectangles, about 4” long by 2” wide. Place these rectangles on a floured baking sheet. Repeat with the rest of your dough.
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ONCE YOU have trimmed all the pasta into rectangles, you can fill them. FIRST, CRACK AN EGG and place just the egg white into a small bowl. Grab a pastry brush, as you will use the brush to apply the egg white and seal the ravioli.
BEGIN BY PLACING about a teaspoon full of the eggplant filling onto one half of a pasta rectangle. Brush the bottom three sides of the rectangle with a small amount of egg white. Fold over the other half, and press the sides together using your fingers or a fork. Repeat until all the filling has been used.
SET THE PASTA ASIDE. You can place them in the refrigerator if you are eating them that day, or you can freeze them for up to a week.
FILL A LARGE pasta pot with water and bring it to a boil. While youare waiting for the water to boil, you can prepare the parsley sauce.
IN THE BOWL of a food process or blender, combine the ¼ cup Colavita Olive Oil, the fresh parsley, sea salt, lemon juice and pistachios. Blend until a grainy pesto forms. Taste and adjust seasoning (more lemon juice or salt) if desired. If the sauce is too thick (as in it looks like it’s forming into a ball in the base of your food processor), add a little more Colavita Olive Oil and blend until it smooths out.
HEAT 2 TABLESPOONS of Colavita Olive Oil in a medium skillet over medium-low heat. Add the parsley pesto and stir with a heat resistant spatula or wooden spoon to loosen it up. Turn the heat to low and await your cooked ravioli. ONCE IT IS BOILING, add about 2 tsp sea salt to the water. Add in the ravioli, about 5 at a time (don’t crowd them!). They only need to cook for about 2 minutes and will float to the surface when ready. Fish them out with a slotted spoon and drain them in a colander.
REPEAT WITH all the remaining ravioli, reserving about ½ cup of the pasta water.
ADD THE COOKED ravioli to the pesto skillet along with ¼ cup of the pasta water. This will create the illusion of a “cream” sauce, but it’s just the starch from the pasta thickening the sauce. Magic!
TOSS TO COMBINE and coat all the ravioli with sauce. Then remove to a dish and serve!
ho wouldn’t e n j oy
a nice glass of wine on a chill y night in front of the fire? Colavita has their own wine cellar featuring red and white vari eties. Need help choosing the right bo tt
le? No problem,
our Wine Pairing Guide on the following pages will lead you in the righ t direction. T he glasses are up to you.
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Colavita Verdicchio di Matelica Verdicchio di Matelica, a dry white wine, DOC from the Marche region of central Italy, is one of Italy’s very top white wines. The vineyards are located at an altitude of 400 meters on slopes that form part of the Apennines. The landscape is varied and undulating. Many of the hills are crowned with castles that were constructed between the 12th and 14th centuries. The terroir is ideal for the cultivation of vines as the climate is continental and the soils are mineral rich with a calcareous clay content. The wine is noted for its fresh fragrant and harmonious character. It shows fine balance and structure and has great complexity when aged for several years. As it ages, it becomes more full bodied and has softer acidity than the younger Verdicchio wines. The subtle Verdicchio flavors and delicate aromas allow it to pair very well with a variety of foods. We enjoy it with oysters, salt crusted fish, prosciutto and Caprese salad.
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Colavita Pinot Grigio di Trentino Our Pinot Grigio comes from the Trentino-Alto Adige appellation in the province of Trentino. This area of Italy is influenced by the Alps, with high elevations that promote a cool growing climate to produce bright, crisp, white wines. As a result our Pinot is clean and refreshing with the delicate flavors of blossom and honey. Enjoy it with sauteed shrimp, light pasta dishes, delicate white fish and fresh salads.
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W I N T E R PA N T R Y G U I D E from
Colavita Valpolicella Ripasso Ripasso is a style of wine made from a blend of partially-dried red grapes. Our Ripasso is made with Corvina, Rondinella and Corvinone grapes and comes from the Valpolicella appellation in the province of Veneto. The warm, Adriatic coastal plains and river valleys in the region of Italy are ideal for Valpolicella Ripasso. Our Valpolicella Ripasso is full bodied with notes of spice and and wild berries. Pair it with cheeses of the region and free-range beef for a delightful dinner party or pair it with rich dark chocolate for a night in.
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Colavita Pinot Noir di Pavia Our Pinot Noir comes from the Pavia appellation in the province of Lombardy. The Alps to the north and the Po Basin to the south allow our Pinot Noir fruit to grow in low-lying valleys with consistent temperature and humidity, producing bright, fruit-forward wines. This beautifully balanced wine has aromas of sweet cola and blackberry and a velvety finish. While we love this wine on it’s own, we also enjoy it with pan-seared chicken, roasted duck, cedar-plank salmon and beef Carpaccio.
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is committed to bringing you recipes that feature our favorite heart-healthy ingredient — olive oil, of course! To learn more about Colavita, please go to: www.colavita.com And follow us on social media: pinterest.com/ColavitaEvoo
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youtube.com/ColavitaOliveOil
@ColavitaEVOO
PHOTOS & DESIGN BY ELANA IACIOFANO ELANAIACIOFANO.COM except for PHOTOS & TEXT ON PAGES 29-20, 33-34 WHICH ARE BY BRETT YOUMANS GREENTHUMBWHITEAPRON.COM