Blog posts of '2015' 'March'

Do you like fresh pasta? I have exciting news. The Pasta category is now available for ordering and delivery. That means you can enjoy quality fresh pasta, made in Italy, right in your home!

Keep in mind, this is not the dried pasta that you get from supermarket shelves. This is soft, fresh pasta made with durum wheat semolina to give it a nice al dente texture, and real fresh eggs to give it a warm yellow color. It is produced in a warm, moist environment, like how the best pasta chefs make it.

No more than one hour elapses between production and deep freezing, which is done to protect the pasta as it is exported around the world. As you know, freezing is the oldest and the most natural way of maintaining the original integrity (flavor, aroma, color, texture), freshness, and nutrients of food without adding preservatives.

This deep freezing is done with the IQF (individually quick frozen) method, so that each piece is frozen separately for the best possible quality.

Look through our pasta offerings for some recipes!

scallops

Scallops are a perfect summer food, but perfect at any time of the year, too! They are light, creamy in texture, and the roe gives a rich flavor. Most instances, it is prepared with heavy cream and butter, which are too heavy to digest. I am sharing here my favorite dairy free cream sauce, which is simple enough, but nevertheless has an elegant restaurant feel to it.

Ingredients (serves 4)

Scallops roe on 1 pack scallops, roe on (454g)
2 tbsp olive oil
4 tbsp cornstarch or potato starch
Salt and pepper
Cashew Cream Sauce
3/4 cup roasted cashew nuts
1 1/2 clove garlic, minced
3 tbsp extra virgin olive oil
3/4 cup water
1 tbsp mixed aromatic herbs for fish
Salt and pepper to taste
Soak cashew nuts in hot water for at least 2 hours to soften. Drain and rinse. Place in a blender together with garlic, extra virgin olive oil, water, herbs, salt and pepper. Purée until smooth. Pour in a pan on low heat for 2-3 minutes or until sauce thickens. Set aside.

Set a pan over high heat. Add olive oil. While olive oil is getting hot, season the scallops with salt and pepper. Dredge with cornstarch or potato starch shaking to remove any excess starch. Place in the pan searing for 2 minutes on one side. Turn the scallops on another side continuing to cook for another 1 1/2 to 2 minutes or until golden brown.

To serve, pour sauce on platter. Place the scallops on top of the sauce. Sprinkle with extra aromatic herbs. Serve immediately.

Pica-Pica for Summer Parties

Summer is here, and it’s time to celebrate! It’s the perfect season for all your picnics, outdoor parties, or simple get-togethers with friends on the patio. Discover our Deli category for pica-pica or little bites that will go with cold beer or nice wine that you can enjoy in this warm and welcoming weather. Whether you are preparing for an elaborate party or an impromptu gathering, these ideas will make you life easier for you, and guarantee that you and your guests have a good time. Here are some suggestions on how to prepare these cocktail treats:

Spanish chorizo - make thin, diagonal slices and serve, fry lightly with some olive oil.

Burgundy snails - bake at 210 °C / 410 °F for 9-11 minutes, serve hot with a dry white wine.

Seafood mini samosas - bake at 210 °C / 410 °F for 15-20 minutes or fry in hot oil until golden brown.

Zucchini, tomato, goat cheese tart - bake the tart at 250 ° C / 475 ° F for 9-13 minutes, let cool for 1-2 minutes before serving.

 

 

Sea bass is an excellent source of protein and selenium, which our body depends on to produce antioxidants and essential omega-3 fatty acids needed in lowering blood pressure and reducing levels of cholesterol. What's more, it is also low in calories. Now, that's healthy indulgence in every bite!

Ingredients (serves 4)

1 pack Chilean seabass fillets (approx. 500-600 grams)

250g cherry tomatoes, cut in half

6 tbsp olive oil (divided into 3)

100 g sliced white onion

3 sticks celery, sliced

1/2 tsp cumin

2 garlic cloves, finely chopped

*3 cups red rice, cooked (or 1 cup cooked quinoa)

40g Gerald aromatic dill, chopped

50g pine nuts, toasted

1 chicken or vegetable bouillon cube (diluted in 6 tbsp hot water)

Salt and pepper

Optional for garnishing, balsamic glaze

1. Before cooking ,prepare sea bass by scoring the skin, cutting into the flesh slightly, 5 or 6 times at about 1 cm intervals. Set aside.

2. Heat oven to 180 °C. Put the tomatoes on a baking sheet and drizzle with 2 tbsp olive oil and some salt and pepper. Roast for 15 mins, remove and set aside.

3. Heat 2 tbsp olive oil in a large pan. Add the onion, celery, cumin and garlic, then season to taste. Fry on a medium heat for 10 mins until golden. Add the rice, dill, diluted bouillon cubes and pine nuts. Gently stir through for 5 minutes. Turn off heat.

4. Season the fish with a little salt and pepper just before cooking. Heat the frying pan until very hot, then add 2 tbsp olive oil. Lay the fish fillets in the pan, skin-side down. As soon as it goes in, press each fillet down with your fingers or a fish spatula to stop it from curling up. Reduce the heat to medium, then leave the fish to cook for 3-4 mins, undisturbed, until you can see that the flesh has cooked two-thirds of the way up and the skin is crisp and brown.

5. Flip the fillets over, then fry on the flesh side for about 2 mins until just done, basting the skin with the oil in the pan as it cooks. Turn off heat. Leave to rest and baste with the hot oil and juices from the pan.

6. For plating, place rice pilaf with dill on a plate, top with sea bass fillet. Add roasted tomatoes. For garnishing, sprinkle some dill or some balsamic glaze.