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.
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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.
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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
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
Mushroom Chicken Évooc
Mushroom Chicken with Castello Tudisco Infused Olive Oil Spreads (Évooc)
Serves 4
This delicious, yet healthful recipe is a favorite of Michelle Ascowitz, Castello Tudisco’s New York Regional Sales Manager.
Ingredients:
• 2 Chicken Breasts (butterflied if too thick yielding 4 pieces)
• 1.4 ounces of Castello Tudisco Évooc (either flavor will work depending desired flavor)
• One package (about 3 cups) of Bella mushrooms sliced (or Italian cremini mushrooms)
• 2 tablespoons BéVoo
• 1/4 cup of finely shredded cheese (Vermont cheddar, but you can use Parmesan or Pecorino)
Preparation:
Preheat oven to 400 F. degrees
Coat bottom of large frying pan with 2 tablespoons of Castello Tudisco BéVoo on high flame;
Add sliced mushrooms, reduce heat to medium high, and sauté for about 5-7 minutes or until all olive oil has been absorbed and mushrooms are well done (set aside when done).
Spread Évooc on the side of chicken breasts you will cook first and add to pan to sauté; (coat pan with Pam or other cooking spray to avoid chicken from sticking). Cook on each side for about 5 minutes on medium heat. (chicken does not have to entirely cook through as it will also cook in oven - see below)
Before flipping chicken, coat remaining side of breast with Évooc. (Approximately 4 medium-sized chicken breasts about 1/2" thick will require 1.5oz of Évooc); Use knife in order to get cream out for easy spreading.
When done place 4 chicken breast in baking pan to go in oven. Spread a little Évooc on
top of each breast. Place mushrooms on top of chicken and sprinkle cheese of your choice. Cook for about 8-10 minutes when cheese is golden brown
For more information, log onto: wwww.castellotudisco.com
Serves 4
This delicious, yet healthful recipe is a favorite of Michelle Ascowitz, Castello Tudisco’s New York Regional Sales Manager.
Ingredients:
• 2 Chicken Breasts (butterflied if too thick yielding 4 pieces)
• 1.4 ounces of Castello Tudisco Évooc (either flavor will work depending desired flavor)
• One package (about 3 cups) of Bella mushrooms sliced (or Italian cremini mushrooms)
• 2 tablespoons BéVoo
• 1/4 cup of finely shredded cheese (Vermont cheddar, but you can use Parmesan or Pecorino)
Preparation:
Preheat oven to 400 F. degrees
Coat bottom of large frying pan with 2 tablespoons of Castello Tudisco BéVoo on high flame;
Add sliced mushrooms, reduce heat to medium high, and sauté for about 5-7 minutes or until all olive oil has been absorbed and mushrooms are well done (set aside when done).
Spread Évooc on the side of chicken breasts you will cook first and add to pan to sauté; (coat pan with Pam or other cooking spray to avoid chicken from sticking). Cook on each side for about 5 minutes on medium heat. (chicken does not have to entirely cook through as it will also cook in oven - see below)
Before flipping chicken, coat remaining side of breast with Évooc. (Approximately 4 medium-sized chicken breasts about 1/2" thick will require 1.5oz of Évooc); Use knife in order to get cream out for easy spreading.
When done place 4 chicken breast in baking pan to go in oven. Spread a little Évooc on
top of each breast. Place mushrooms on top of chicken and sprinkle cheese of your choice. Cook for about 8-10 minutes when cheese is golden brown
For more information, log onto: wwww.castellotudisco.com
A Fresh Catch from Puglia
CASTELLO TUDISCO TUNA TARTARE WITH OLIVES
Serves 4
At Castello Tudisco, our olive-loving family often serves this refreshing recipe, which calls for bluefin tuna, but you may also use yellowfin tuna, skipjack tuna, bonito or other varieties of fish.
Ingredients:
• 1 pound of chopped fresh tuna, bonito, or skipjack
• Castello Tudisco Évooc and BéVoo as needed
• 1 lemon
• 10 basil leaves
• 1 cloves of garlic
• 1 tablespoon pine nuts
• 1 teaspoon of chopped black olives
• black olives, (pitted if preferred)
• some bibb or romaine lettuce leaves
• salt and pepper
Preparation:
Remove bones and skin from the tuna, then cut it into 1/4in. cubes.
Season 1/3 of the flesh of tuna with Castello Tudisco Évooc, salt, pepper and BéVoo olive oil.
Place the tartare into bowls, garnishing with chopped lettuce, black olives, and basil leaves.
A fine recipe for a starter or a second dish of raw fish, Italian style.
For more information, log onto: wwww.castellotudisco.com
Serves 4
At Castello Tudisco, our olive-loving family often serves this refreshing recipe, which calls for bluefin tuna, but you may also use yellowfin tuna, skipjack tuna, bonito or other varieties of fish.
Ingredients:
• 1 pound of chopped fresh tuna, bonito, or skipjack
• Castello Tudisco Évooc and BéVoo as needed
• 1 lemon
• 10 basil leaves
• 1 cloves of garlic
• 1 tablespoon pine nuts
• 1 teaspoon of chopped black olives
• black olives, (pitted if preferred)
• some bibb or romaine lettuce leaves
• salt and pepper
Preparation:
Remove bones and skin from the tuna, then cut it into 1/4in. cubes.
Season 1/3 of the flesh of tuna with Castello Tudisco Évooc, salt, pepper and BéVoo olive oil.
Place the tartare into bowls, garnishing with chopped lettuce, black olives, and basil leaves.
A fine recipe for a starter or a second dish of raw fish, Italian style.
For more information, log onto: wwww.castellotudisco.com
A Fun Dish for All !!
SPICY HUMMUS AMORE
Serves 4
Ingredients:
•1 can of garbanzo beans, drained
•1 small clove of garlic
•3 tablespoons sour cream
•2 tablespoons fresh lemon juice
•1/4 teaspoon ground cumin
•1/4 cup Castello Tudisco Ioo Peperoncino
•Kosher Salt
•Pinch of smoked paprika
Preparation:
In a food processor, combine the garbanzo beans, garlic, sour cream, lemon juice and cumin.
Process until smooth and scrape down the sides of the bowl.
While the food processor is running, slowly add the Ioo Peperoncino through the feed tube and process until combined. Season with salt and transfer to a serving bowl. Sprinkle with the paprika and serve with pita chips.
For more recipes, contact: Deanna Kim at www.deannakim.com
Serves 4
Ingredients:
•1 can of garbanzo beans, drained
•1 small clove of garlic
•3 tablespoons sour cream
•2 tablespoons fresh lemon juice
•1/4 teaspoon ground cumin
•1/4 cup Castello Tudisco Ioo Peperoncino
•Kosher Salt
•Pinch of smoked paprika
Preparation:
In a food processor, combine the garbanzo beans, garlic, sour cream, lemon juice and cumin.
Process until smooth and scrape down the sides of the bowl.
While the food processor is running, slowly add the Ioo Peperoncino through the feed tube and process until combined. Season with salt and transfer to a serving bowl. Sprinkle with the paprika and serve with pita chips.
For more recipes, contact: Deanna Kim at www.deannakim.com
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