Make Your Own Bases
1 teaspoon Dijon mustard
Juice of half lemon
¼ cup Domenica Fiore Reserva organic extra virgin olive oil
Whisk together mustard and lemon juice. Slowly drizzle in olive oil, while continuing to whisk. Salt to taste.
This is a base vinaigrette for just about any salad. You can elevate it even further by adding other herbs such as dried oregano or sage. Tiny diced shallots or a drizzle of maple syrup can also add another delicious level of flavour.
This simple and perfect canned tomato recipe by Rose Marie Giustra, the sister of Domenica Fiore Proprietario Frank Giustra.
Fresh tomatoes (from your garden)
Fresh basil (from your garden)
Domenica Fiore Novello organic extra virgin olive oil
Cut freshly-picked garden tomatoes into pieces and place in a large bowl. Add some salt to taste and Domenica Fiore Extra Virgin Olive Oil and stir.
Have some sterilized jars and lids and rings ready.
In each jar, place a fresh leaf of basil at the bottom. Fill the mason jars ⅓ with tomatoes. Pack down by banging the jars down on several folded tea towels. Continue filling with tomatoes. Add another fresh basil leaf in the middle of the jar and pack down by banging the jar on the folded tea towels again. When within ½ inch from the top rim of the jar, place the sterilized lid and the ring. Have boiling water ready in a canning pot.
Place jars in the canner and lower the rack so that the there is at least 2 inches of water above the jars. Boil for 20 minutes. Remove from heat and raise the rack for the jars to cool. After 1 hour remove the jars from the canning pot and allow to cool on the counter. After 24 hours, check that there is a vacuum seal by pressing your finger in the middle of each jar’s lid. If it doesn’t pop up, the jar has been successfully sealed.
These canned tomatoes are ideal compliments in sauces, soups, or as a substitute for generic canned tomatoes in any of your favourite recipes. To savour the last days of summer, one suggestion is to blend them to produce the tomato base for an excellent, fresh homemade caesar drink mix.
Broccoli Rabe Pesto
Makes about 2 cups
2 Tbsp pine nuts
½ bunch broccoli rabe, trimmed and roughly chopped
1 ⅓ cups chopped fresh mint
1 ½ cups Domenica Fiore Novello di Notte organic extra virgin olive oil
2 cloves garlic confit, chopped
2 Tbsp freshly grated Pecorino Romano cheese
Pinch of crushed red pepper flakes
Freshly ground black pepper
In a small, dry frying pan over medium heat, toast the pine nuts just until fragrant and beginning to brown, 3 to 5 minutes. Set aside and let cool.
In a food processor, combine the toasted pine nuts, broccoli rabe, mint, olive oil, garlic confit, Pecorino and red pepper flakes. Process to make a sauce that is coarse in texture but well combined (you should be able to see little pieces of pine nuts and broccoli rabe), and season with salt and pepper.
Store in an airtight container in the refrigerator for up to 3 days.
Makes 1½ cups
1 bunch fresh cilantro, stemmed and chopped
½ bunch fresh flat-leaf parsley, stemmed and chopped
1 Tbsp dried oregano
1 tsp smoked paprika
½ shallot, minced
½ cup Domenica Fiore Reserva organic extra virgin olive oil
Freshly ground black pepper
1 Tbsp red wine vinegar
In a medium bowl, combine the cilantro, parsley, oregano, paprika, shallot and olive oil. Stir. Allow to stand at room temperature for about 20 minutes.
Store in an airtight container in the refrigerator for up to 3 days. Before using, bring to room temperature and season with salt and pepper. Stir in the vinegar just before serving.
Makes ½ cup
¼ cup Domenica Fiore Novello di Notte organic extra virgin olive oil
20 garlic cloves, chopped
30 whole salt-packed anchovies, halved lengthwise, boned and rinsed
½ tsp crushed red pepper flakes
2 tsp red wine vinegar
In a small saucepan over medium-low heat, warm the olive oil until hot but not smoking. Add the garlic and cook until translucent, about 5 minutes. Add the anchovies, smashing them into the olive oil with the back of a spoon and cook until softened and light brown in color, about 3 minutes. Remove from the heat and stir in the red pepper flakes and vinegar.
Store in an airtight container in the refrigerator for up to 5 days. Warm over low heat before serving.
Makes 1¼ cups
1 garlic clove, roughly chopped
1 egg yolk
2 tsp fresh lemon juice
¾ cup grapeseed oil
¼ cup Domenica Fiore Novello organic extra virgin olive oil
3 Tbsp ice water, as needed
With a mortar and pestle, combine the garlic with a little salt and smash to make a rough paste. Add the egg yolk and use the pestle to incorporate it into the garlic. Add the lemon juice. Then, very slowly, pour in the grapeseed oil, mixing all the while. Once the grapeseed oil has been fully incorporated, drizzle in the olive oil while continuing to stir. At this point you should have a very thick aioli that is rich in color. Taste and season with salt. Stir in the ice water, 1 tsp at a time, adding only as much as you need for the desired consistency.