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    Dolce Vita Diaries: The Recipes
    Dolce Vita Diaries: The Recipes
    Dolce Vita Diaries: The Recipes
    Ebook132 pages53 minutes

    Dolce Vita Diaries: The Recipes

    By Cathy Rogers and Jason Gibb

    3.5/5

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    About this ebook

    A selection of delicious Italian recipes, inspired by one couple’s journey of a lifetime

    In 2005, Cathy and Jason threw in successful careers as TV presenters and producers to become olive farmers in Italy. With their one year old daughter and Italian dictionary in tow, they found themselves in the middle of a European nowhere untouched by modernity.

    This exclusive low-price ebook gathers together the more than 50 delicious Mediterranean-inspired recipes that feature in the full ‘Dolce Vita Diaries’.

    Recipes include:

    - Pan-fried trout with polenta crust and almonds
    - Onion and sapa tart
    - Real ketchup with Italian tomatoes
    - Strawberry pannacotta with balsamic
    - Saffron risotto
    - Fig jam

    LanguageEnglish
    PublisherHarperCollins UK
    Release dateFeb 27, 2012
    ISBN9780007458233
    Dolce Vita Diaries: The Recipes

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      Book preview

      Dolce Vita Diaries - Cathy Rogers

      Dolce Vita Diaries: the Recipes

      After leaving their careers in television, Cathy Rogers and Jason Gibb, accompanied by their young daughter Rosie, packed up their LA lives and headed for the Mediterranean. They had bought an abandoned olive grove to earn them an honest, if back-breaking living. The following delicious recipes have been inspired by their love of olive oil and their experiences of la Dolve Vita; they can also be found along with the captivating story of Cathy and Jason's adventure in The Dolce Vita Diaries, available as a separate print and ebook.

      Olive oil tasting

      Infusing olive oil

      Lemon ravioli with sage butter

      Orecchiette pasta with cauliflower

      Pan-fried trout with polenta crust and almonds

      Orange, almond and caraway seed cake

      Strozzapreti

      Maccheroni di Campofilone

      Aubergine involtini with sapa sauce

      Preserving lemons

      Hollywood pasta

      Roasted butternut squash risotto with home-made pesto

      Cannellini humus with parsley

      Cannellini humus with lemon and basil

      Plum, peach and almond cake

      Pear, parmesan and rocket risotto

      Oven-roasted tomatoes

      Marinated aubergines

      Lentils from Castelluccio

      Panzanella

      Fusilli with courgette and saffron

      Sliced steak on a bed of rocket and tomatoes

      Tagliatelle with porcini mushrooms

      Grilled lamb

      Oily chicory

      Silvano and his sacred sapa

      Polenta with sapa

      Sapa and pecorino

      Sapa with ice cream

      Sapa with strawberries

      Onion and sapa tart

      Penne all’arrabbiata

      The Loro Piceno Shield

      Twice-cooked biscuits

      Fat chips shallow fried in olive oil

      Battered feta cheese

      Real ketchup with Italian tomatoes

      Artichoke and pea bruschetta

      Halloumi stir-fried with harissa

      Taverna Loro

      Focaccia

      Pumpkin flowers stuffed with sheep’s ricotta

      Potato soup with pig’s cheek

      Strawberry pannacotta with balsamic

      Spaghetti with lemon and parmesan cheese

      Trout preserved in olive oil

      Ricciarelli biscuits

      Mandarin breakfast cake

      Hazelnut meringue layer cake

      Oven-baked perch with potatoes, olives and mandarin olive oil

      Antipasti: Meat, cheese and bruschetta

      Spaghetti with anchovies, olives and capers

      Secondo piatto: Breaded veal cutlets

      Contorno: Potatoes roasted with garlic and rosemary

      Seafood fritto misto

      Spaghetti with clams

      Spiralini with ricotta and tomatoes

      Vincisgrassi

      Osso buco

      Saffron risotto

      Spaghetti for hungry footballers

      Cherryand pinenut focaccia

      Fig jam

      Olive oil tasting

      Ingredients for olive oil tasting

      Bread – white

      Representing

      Africa

      Mustapha’s Moroccan Extra Virgin Olive Oil

      California

      B.R. Cohn Sonora Gold

      Italy

      Badia a Coltibuono Extra Virgin Olive Oil from Chianti

      Spain

      Núñez de Prado Extra Virgin Olive Oil from Andalusia

      Pour each oil into a white saucer, so you can get a good look at the colour and viscosity. Cut the bread into small cubes. Dip in oil and eat. Simple.

      Word on the street is that the bread can modify the flavour and mask the subtleties of the oil, so, for purists, dispense with the bread and instead pour some oil on a teaspoon, suck it into the mouth with a slurp and wait for it to flow down the back of the throat.

      Infusing olive oil

      Ingredients for cold infusions

      Rosemary – a big sprig

      Dried chilli – one large one or several small

      Black peppercorns – a small handful

      Garlic – a whole bulb

      We’ve worked out two ways to infuse the oil. The first is what we call warm infusion, where we gently heat the flavourings in a saucepan of oil for maybe an hour. Then there is cold infusion, where we leave the flavouring in the olive oil for a couple of weeks – the flavour slowly ebbs out in a more natural way. Things like lemon rind or basil, which contain water, go mouldy if you cold infuse them. But on the other hand, when we heat up the oil the result is a bit bland because the volatile aromatic flavour compounds are destroyed.

      Our success stories so far have been cold-infused dried chillies, rosemary and roasted garlic (we nuke the dastardly bacteria with a good roasting).

      Get creative and mix up whatever ingredients take your fancy. You will need a variety of glass bottles, corks and funnels. You are best off sterilizing the bottles beforehand – 10 minutes in boiled water will do the job.

      Simply put your flavourings into a bottle and then fill with olive oil so that they are covered and there are no air bubbles.

      To roast the garlic, preheat the oven to 190o C / gas mark 5, wrap the whole, unpeeled bulb tightly in kitchen foil and roast for about 40 minutes or until the cloves are soft. Once the bulb is cooled down a bit, pull off individual cloves and shove as many of them down the neck of the bottle as you can. Then fill and cover with oil.

      Olives stone-ground with lemons

      Just when we’d really got the

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