Pistachio Gelato with Olive Oil, Crushed Pistachios, and Maldon Sea Salt
2 servings
Ingredients: 4 scoops Pistachio Gelato 2 tablespoons finely chopped pistachios 4 tablespoons Z Family Grotto Olive oil Small sprinkle of flaky Maldon Sea Salt
Instructions: Place 2 scoops each into 2 ice cream serving dishes. Pour 2 tablespoons Z Family Grotto Olive Oil over each serving. Sprinkle 1 tablespoon of the chopped pistachios over each dish. Sprinkle a small amount (to taste) of the Maldon salt on top and serve. cool in the oil.
1 ½ teaspoons Vanilla extract or paste (I prefer paste)
1 teaspoon Fresh rosemary chopped fine
1 cup Fat free Yogurt
Sift flours, salt, baking powder, baking soda, into a medium sized mixing bowl. Stir in the polenta. In the bowl of a mixer fitted with a paddle mix the sugar and the oil on a low speed until combined. Add the eggs to the oil and sugar mixture one at a time making sure each egg is incorporated before adding the next. Next add in the lemon juice, lemon zest, vanilla, and rosemary.
Next, add 1/3 the four mixture into the wet mixture and combine. Then, add 1/3 of the yogurt and mix until combined. Repeat in batched until fully blended.
At this point you can either pour batter into 1 10 inch buttered spring form cake pan, or into prepared muffin pans. Bake the cake for 45 minutes or until a toothpick comes out clean. Bake the muffins for 20-25 minutes or also until a toothpick comes out clean.
For the Whipped Cream
Ingredients:
2 cups Whipping cream
1 bunch fresh basil – reserve 10 or more leafs for garnish.
Place the whipping cream and basil in a mixing bowl and let sit in the refrigerator at least 4 hours or overnight.
Remove basil leaves from the mixing bowl and whip the cream until it forms stiff peaks.
Cook the spaghetti according to the directions on package. Reserve 1/3 cup of the pasta water.
Place the garlic and Z Family Grotto Olive Oil in a large sauté pan. Heat on medium low until garlic tales on color and becomes fragrant, about 3 minutes.
Add the chili flakes and sauté for another minute.
Add the reserved pasta water and increase heat to medium high. Bring to a simmer and add the cooked spaghetti and ½ of the parsley. Stir until the pasta is well coated and the liquid is reduced.
Sprinkle with the rest of the parsley and parmesan cheese to garnish.
This is great in pasta, salads, on crostini, and even in sandwiches
Ingredients:
1 lbs. Ahi Tuna (sushi grade if possible) slice into 1-inch pieces
4 cloves sliced garlic
5 bunches of fresh thyme
2 sprigs of fresh rosemary
Zest of one lemon
½ teaspoon chili flakes
1 teaspoon of salt
4 black peppercorns
Enough Z Family Grotto Olive Oil to cover the tuna when placed in a sauté pan which holds the tuna closely together in a single layer.
Instructions:
Fill the pan about halfway up with Z Family Grotto Olive Oil. Add the garlic, thyme, rosemary, lemon zest, chili flakes, salt, and pepper corns.
Over medium low heat to raise the temperature of the oil mixture to 150 degrees. Check this with a thermometer. Cook for 12 minutes until the oil becomes fragrant.
Place the tuna slices in the oil. The temperature will drop. You want to maintain a temperature of 135 degrees while cooking the tuna for 8 to 10 minutes or until the tuna is just cooked through. Let the oil cool in the oil.
1 – bunch Basil leaves- Younger smaller leaves are preferred. They are less bitter.
¼- bunch Parsley leaves – the parsley will help prevent the pesto from discoloring over time
3 tbsp. pine nuts
3 tbsp. grated Parmesan
2 cloves Garlic smashed
Salt and Pepper to taste
½ cup Olive Oil – use an oil with a mild taste
2 tbsp. butter (optional or as needed)
Process:
Put the Basil, Parsley, Pine Nuts, and Garlic in the bowl of your food processor. Pulse until fully chopped. Then in a stream add the oil through the feeding tube while processing. Taste with a spoon and season to taste with salt and pepper. If at this point the pesto seems to bitter to you add the butter when you toss with the pasta. Taste again. Add more cheese if desired.
