Cocktails with Alisyn Camerota & Chef Silvia Baldini December 12

Join us tonight at 5 PM EST for a fun Instagram & Facebook live @alisyncamerota and Chef Silvia Baldini for a fun night of cocktails, conversation and great recipes!!  Chef Silvia developed our special line of Italian olive oils & vinegars, is a Chopped champion and makes the most incredible Italian dishes!!

Join in the fun by getting all the ingredients below!!  See you tonight! Use our delicious olive oils & vinegars for an extra special taste! Click here for our varietals .  Mangia Bene!

The Kir Royale.

By Chef Silvia Baldini 

It turns any glass of bubbly into a special occasion.

Ingredients

• 1/2 ounce crème de cassis or any raspberry Liquor

• dry Champagne or other sparkling wine, to top

• Suggested Garnish: lemon twist, crushed freeze dried raspberries, crushed candy canes, 

Tonno and Cannellini Beans Salad

By Chef Silvia Baldini

This has always been one of my favorite Italian antipasto. 

Tonno and Cannellini beans salad. It’s Tuscany on a plate.

It makes 12 chicchetti (appetizers) or 4 full size appetizers

15 minutes

Ingredients:

• ½ red onion (finely chopped)

• 4  tablespoons fresh lemon juice

• 2 x 14 ounces cans borlotti beans

• 2 x 8 ounces can of tuna in olive oil

• 3 tablespoons Perfect Provenance extra virgin olive oil

• salt (to taste)

• black pepper (to taste)

• 2  tablespoons chopped fresh flatleaf parsley

•crostini or sliced baguette

Method:

• Put the chopped onion into a bowl with the lemon juice and let it steep while you get on with the salad.

• Drain the beans and rinse to get rid of any gloop, then place in a bowl.

• Drain the tuna and flake it into the beans.

• Add the olive oil and some salt to the onion and lemon juice mixture, whisking to make a dressing, then pour it over the tuna and beans and transfer to a serving dish.

• Fork the tuna and bean salad through, seasoning with salt and ground pepper, and scatter the parsley over.

Serve on crostini, sliced fresh baguette drizzled with good olive oil or in small individual ramekins

Perfect Holiday App -- Citrus Marinated Olives

By Silvia Baldini

2 cups, serving 12

5 minutes, plus at least 2 hours' refrigeration

It is best to use olives that have not been pitted and such a favorite at aperitivo time.

Ingredients:

• ¼ cup extra virgin olive oil

• 2 tablespoons vinegar

• 5 bay leaves

• 2 large garlic cloves, peeled, green shoots removed, thinly sliced

•  Strips of rind from 1 lemon and 1 orange

• 1 tablespoon fresh thyme leaves, coarsely chopped

• 1 teaspoon chopped fresh rosemary

• ½ teaspoon fennel seeds

• 2 cups imported olives (black, green or a mix) (about 3/4 pound)

Method:

• Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.

• Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.

Tip

• Advance preparation: These will keep for about two weeks in the refrigerator.

You can order our olive oils & vinegars online or visit us at either of our stores in Greenwich, CT or Tiburon, California.  Call us at 203-900-1131 for question! 

Cheers -- lisa lori