Polpettone di Tonno (Tuna Meatloaf)

Polpettone di Tonno

320 grams (11.3 oz) of tuna
2 eggs
5 tablespoons of Parmesan cheese
5 tablespoons of bread crumbs
some milk
chopped parsley
sliced olives (or Évooc Tapenade Spread)

Preparation:
Mix all ingredients together until a smooth paste. Shape mixture into a loaf (the shape of a meat loaf). Wrap loaf in aluminum foil. Boil for about 45 minutes. Allow the water to come to room temperature. Remove wrapped loaf from water and place in the refrigerator. Remove from refrigerator half an hour before serving. Before bringing it to the table, cut into slices and season with olive oil.

This recipe is open for interpretation using the various Castello Tudisco olive oils and tapenades. The last time we made this dish, we used sliced green olives and BéVoo (Biological Extra Virgin Olive Oil).

-Culinary Credits-

Francesca Vozza

Sherried Mushrooms with Orange Zest

Sherried Mushrooms with Orange Zest (4 servings)

2 tablespoons Castello Tudisco “DeVoo” Divine Cold Pressed Extra Virgin Olive Oil

2 tablespoons butter

1 pound button mushrooms

2 cloves garlic, crushed and minced

Kosher or sea salt and freshly ground black pepper, to taste

3 tablespoons sherry (medium dry)

1 orange zested and juiced

¼ cup chopped Italian parsley

Prepare mushrooms by wiping with a clean damp cloth. Remove large stems and chop coarsely. Cut the smaller mushrooms in half and cut the larger mushrooms in quarters. Set aside. Preheat a skillet over medium-high heat and add olive oil and butter. Once the butter has melted add the mushrooms and garlic. Season with salt and pepper and cook for about 3 to 4 minutes, stirring frequently, making sure the garlic does not burn. Add the sherry, orange juice and zest and cook for an additional 3 to 4 minutes, or until the mushrooms are cooked through. Add the parsley and stir to combine. Serve hot or at room temperature.

Cook’s note:

This is a great make-ahead recipe and tastes even better the next day.

Also -- The more you increase this recipe, the more juice it will yield, so have plenty of homemade Herbed Crostini on hand.

Paired wines:

SA Prum Wehlener Sommenuhr Kabinett 2007

Ridge Zinfandel Paso Robles 2008

--Culinary Credits--

Chef: Angela Erskine of Rolling Scones Catering

Host: Southern Wine and Spirits of America

Event: “End of Audit Gourmet Luncheon” in appreciation for the hard work and dedication by the Grant Thornton Audit Team and the Corporate Accounting staff.

Date: July 7, 2011

Classic Bruschetta

  
Classic Bruschetta (4 servings)

4 Roma tomatoes, diced into ¼-inch cubes

3 whole garlic cloves, finely minced

1 sweet or red onion, minced

½ cup fresh basil chiffonade (ribbons), 
packed   
2 teaspoons Castello Tudisco “DeVoo” Divine Cold Pressed Extra Virgin Olive Oil

2 teaspoons chopped fresh parsley

Kosher or sea salt and freshly ground black pepper, to taste       

Combine all ingredients and set aside for 30 minutes to 1 hour to allow the flavors to co-mbine.

Variations:  Before serving sprinkle with a good quality balsamic vinegar and toss in diced fresh mozzarella.

Garnish with freshly grated parmigiano reggiano, romano or loccatelli, cheese and serve on Herbed Crostini.

Paired wines:

SA Prum Wehlener Sommenuhr Kabinett 2007

Ridge Zinfandel Paso Robles 2008.
--Culinary Credits--
Chef: Angela Erskine of Rolling Scones Catering

Host: Southern Wine and Spirits of America

Event: “End of Audit Gourmet Luncheon” in appreciation for the hard work and dedi-cation by the Grant Thornton Audit Team and the Corporate Accounting staff.

Date: July 7, 2011

Herbed Crostini

Herbed Crostini (25-30 pieces)

1 long, thin baguette

1/4 cup Castello Tudisco “DeVoo” Divine Cold Pressed Extra Virgin Olive Oil

2 tablespoons unsalted butter, melted

2 tablespoons chopped Italian parsley

1 tablespoons chopped fresh dill

1 teaspoon freshly ground black pepper

Pinch of Kosher or coarse sea salt

Preheat the oven to 400 degrees F. Slice the bread on a slight angle into ¼-inch-thick slices and place in a single layer on a baking pan. Mix together the olive oil, butter, parsley, dill and pepper in a small bowl. Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Bake for 10 to 15 minutes, until golden brown and crunchy. Let cool completely, then service of store in an air-tight container up to 1 week. Variations: To your mixture of butter and DeVoo Olive Oil, add a teaspoon (or so) of IOO Cold Pressed Peperoncino Infused Olive Oil for added spiciness. For a mild rosemary flavor, omit the dill and substitute the ¼ cup of DeVoo olive oil with Castello Tudisco’s IOO Cold Pressed Rosemary Infused Olive Oil. If using the original recipe, experiment with other herbs, such as thyme, oregano, basil and marjoram.

--Culinary Credits--

Chef: Angela Erskine of Rolling Scones Catering

Host: Southern Wine and Spirits of America

Event: “End of Audit Gourmet Luncheon” in appreciation for the hard work and dedication by the Grant Thornton Audit Team and the Corporate Accounting staff.

Date: July 7, 2011

New Recipe Coming Soon!

Coming Soon!!!

Pairing Notes- Pulgian Olive Oils and Pulgian Wines as tasted at the NYC Kick-Off Event (4-28-2010)

CASTELLO TUDISCO – Estate-Produced Olive Oils since 1512, Puglia, Italy

Buona Sera! Welcome!

Castello Tudisco invites you to add you own tasting notes to those printed below. Along with our premium Puglian olive oils, tonight's wine expert, Morgan Rich, Italian Portfolio Manager of Southern Wine & Spirits of New York, will tantalize your palate with four delicious Puglian wines.

Buon Appetito!
1. ÉVooc Extra Virgin - Spreadable Olive Oil Cream from Castello Tudisco
Castello Tudisco - Spreadable Olive Oil Cream: Available in two different varieties and offering two different dining experiences, we are proud to introduce Évooc and Évooc Peperoncino.

Both olive spreads are crafted with the very Coratina olives which evoke the same wonderful flavors and dining experience of BéVoo and DéVoo. When you open the bottle of our spreadable olive cream, you will notice the same rich notes as other Castello Tudisco olive oils. When you spread it on your favorite dish, you will experience the true fun and versatility it brings to preparation and dining. Both varieties are great complements to any dish, snack, or appetizer. Enjoy!

Appearance: Nice color, attractive glints of green

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Aroma: An attractive combination of fresh cream and a bouquet fragrant, just-pressed olive oil

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Taste: Rich and creamy with fresh olive oil flavors

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Texture: Smooth

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For more information about Castello Tudisco, log onto: www.castellotudisco.com
Or email Michelle Ascowitz, NY Regional Mgr., Castello Tudisco, mascowitz@castellotudisco.com


Wine Pairing: Chardonnay, Tormaresca 2008 Marchese Antinori's Vineyard Property in Pugla

This is a fresh, vibrant un-oaked Chardonnay from Antinori's Tormarescan wine estate. It is has a round, creamy texture that will complement the rich texture of the olive oil cream but also has bright tropical fruit and lemon notes that will contrast to the flavor of the olive oil. This wine is made about an hour from Castello Tudisco.
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For more information about Tormaresca Chardonnay, log onto: http://www.tormaresca.it/

Or call: Morgan Rich, Italian Portfolio Manager, Southern Wine and Spirits & Lauber Imports
917-209-4185


CASTELLO TUDISCO – Estate-Produced Olive Oils since 1512, Puglia, Italy

2. BéVoo - Biological Extra Virgin Olive Oil – Organic, First Cold Pressed

Appearance: Pale mint green, with yellow highlights

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Aroma: Fresh cut hay and herbs on the nose

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Taste: Deeper, more complex vegetal flavor; a bit less peppery than Dévoo

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Finish: Rich, lingering and multi-layered; also very fresh tasting flavors overall

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Food Pairings: Also excellent for dipping with fresh-baked breads, drizzling over salads vegetable crudités, and for sauteeing grilled fish, fowl and bbq’s; light to medium weight.

For more information about Castello Tudisco, log onto: www.castellotudisco.com
Or email Michelle Ascowitz, NY Regional Mgr., Castello Tudisco, mascowitz@castellotudisco.com


Wine Pairing: Ratino, Tenuta Coppadoro 2008, San Severo, Puglia. Italy

Compared to the Tormaresca Chardonnay this is more mineral-driven and floral though it does have nice tropical notes as well. This will not overwhelm the delicate aspect of the BEVOO and will it's floral notes will accent the oil's green apple notes. The Ratino is made about two hours from Castello Tudisco.


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For more information about Ratino, Tenuta Coppadoro, log onto: www.tenutacoppadoro.it

Or call: Morgan Rich, Italian Portfolio Manager, Southern Wine and Spirits & Lauber Imports
917-209-4185





CASTELLO TUDISCO – Estate-Produced Olive Oils since 1512, Puglia, Italy


3. DéVoo - Extra Virgin Olive Oil - First Cold Pressed


Appearance: Pale green, golden colors

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Aroma: Sweet, herbal nose,

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Taste: Light, mild peppery flavors on palate,

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Finish: Nice medium-length finish; light to medium weight on palate, not at all heavy or coarse.

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Food Pairings: Wonderful dipping with bread and to drizzle on a simple salad; extremely fresh and vibrant flavors overall.

For more information about Castello Tudisco, log onto: wwww.castellotudisco.com
Or email Michelle Ascowitz, NY Regional Mgr., Castello Tudisco, mascowitz@castellotudisco.com


Wine Pairing: Neprica, Tormaresca 2008, San Pietro Vernotico, Puglia, Italy

This is a light- to medium-bodied red from Antinori’s Puglian estate. It is a blend of Negroamaro, Primitivo and Cabernet Sauvignon; three varieties that can produce full-bodied wines, this is a simpler, fruitier version with spicy notes as well. It has a distinct spicy note of anise that will cut through the richer oil and clean the palate.

Comments:__________________________________________________________________________

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For more information about Neprica, Tormaresca, 2008, log onto: www.tormaresca.it

Or call: Morgan Rich, Italian Portfolio Manager, Southern Wine and Spirits & Lauber Imports,
917-209-4185



CASTELLO TUDISCO – Estate-Produced Olive Oils since 1512, Puglia, Italy


4. Ioo - Infused Olive Oil – Pepper Flavor – First Cold Pressed &
5. Évooc Peperoncino- Infused Extra Virgin Olive Oil Cream


Appearance: Reddish hues, with green/yellow shades, deeper colored than Dévoo

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Aroma: Clear, fresh-cut red and green pepper bouquet, complex

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Taste: Slow, persistent, yet delicate hot pepper "burn"

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Finish: Very long lasting and lingering, but not too "hot" on palate

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Food Pairings for Ioo: Excellent for salads, sautéed or grilled fish, fowl, game and bbq’d meats

For more information about Castello Tudisco, log onto: wwww.castellotudisco.com
Or email Michelle Ascowitz, NY Regional Mgr., Castello Tudisco, mascowitz@castellotudisco.com


Wine Pairing: Primitivo di Mandura Ognissole, Feudi di San Gregorio, 2008, Manduria, Puglia, Italy:

This is a medium-bodied red that has some spice but also a good amount of cherry and blackberry fruit that will balance the peppery notes in the IOO and IOOC. The Ognissole Primitivo is also made about an hour from Castello Tudisco.

Comments:__________________________________________________________________________

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For more information about Primitivo di Mandura Ognissole, Feudi di San Gregorio, log onto:
www.feudi.it

Or call: Morgan Rich, Italian Portfolio Manager, Southern Wine and Spirits & Lauber Imports,
917-209-4185


© Castello Tudisco 2010

Another Fresh Catch from Puglia

CASTELLO TUDISCO SWORDFISH CARPACCIO
Serves 4

At Castello Tudisco, swordfish carpaccio is popular with our friends and family; it's fun and easy to prepare.

Ingredients:

• 1 lb (.88 lb) of swordfish, cut into very thin slices (ask your butcher to slice the fish if necessary)
• 3 Lemons
• 1.5 ounces pine nuts
• 1 tablespoon marjoram (or oregano)
• 1 Rosemary Sprig
• 1 Tablespoon of salted capers
• BéVoo as needed
• Salt and pepper

Preparation:

Put in a bowl in layers. Begin with sliced swordfish, add a dash of salt, pour some lemon juice, BéVoo, and so on until you layer all fish slices. Marinate a few hours.

Prepare the sauce whipping the aromatic herbs, capers, pine nuts, half cup of olive oil and lemon juice.
Drain the fish from the marinade, dry compressing it between two sheets of kitchen paper, arrange on a serving dish and pour the sauce on top. If you like, you can also drizzle a bit of Castello Tudisco Ioo Peperoncino on the swordfish carpaccio.

For more information, log onto: wwww.castellotudisco.com