Wrap these cookies in cellophane for an attractive hostess gift.
Makes 36 cookies—Recipe adapted from allrecipes.com
The word budino means custard or pudding in Italian. Rich and creamy, this already ethereal dessert is made even better when topped with olive oil and a flaky, crunchy sea salt such as Maldon.
Remove the pan from the heat; whisk in the melted chocolate mixture and the vanilla. Strain through a fine-mesh strainer into a large container and or transfer to a serving dish (or dishes). Cover with plastic wrap pressed directly on the surface of the budino. (This prevents it from forming a “skin.”) Refrigerate until completely chilled. Serve drizzled with olive oil and a sprinkling of flaky sea salt.
One of my closest friends, Justin Wangler, and I first met at A. B. Tech Culinary School in my hometown of Asheville, North Carolina. Justin is currently the executive chef of Jackson Family Wines in California’s Sonoma Valley. The vineyard’s new cookbook, Season, was released in September. Below is a recipe Justin shared with me; he likes to serve it with Kendall Jackson Chardonnay.
Serves 8—Recipe from Seasonby Justin Wangler and Tracey Shepos Cenami (Cameron, 2018)
One of the most memorable dishes of my recent trip to Abruzzo was served family-style at a dinner at the Hermes farm. We liberally splashed the pasta with the exclusive olive oil blend we’d just created.
Serves 4—Recipe adapted from feastingathome.com
Many years ago, an olive oil producer’s elderly mother made lunch for us. I will never forget her caponata, which was similar to this one.
Serves 6—Recipe adapted from Food and Wine, July 2010
Spatchcocking is a great technique to use when you’re short on time; it can be used on chickens, turkeys, game hens, etc. If grilling isn’t an option, place a cooling rack in a rimmed sheet pan, put the bird on the rack, and roast in the oven. This recipe comes from master griller Steven Raichlen, a longtime member of the Club, whose TV show “Project Fire” airs on American Public Television.
Serves 4—Recipe from Food and Wine, June 2007
Well-suited for smaller gatherings, this attractive and flavorful roulade of turkey breast will be the centerpiece of your festive table. And because I consider fresh-pressed extra virgin olive oil to be Mother Nature’s perfect sauce, I suggest providing the table with extra oil for drizzling.
Serves 7 to 9—Recipe from Fine Cooking, Issue 107
Extra virgin olive oil becomes the base for a savory “board sauce” when mixed with fresh herbs and the natural juices of the meat. Substitute bone-in beef rib eyes or tomahawk steaks if veal is unavailable.
Serves 4—Recipe from Food and Wine, June 2007
This finger food is very popular in Abruzzo. It is traditionally grilled over a fornacella, a shallow trough of charcoal just wide enough to cook 4 inches of skewered meat. (We use a hibachi or grill pan.) The garlic is my addition.
Serves 4 to 6 as an appetizer — Recipe adapted from food52.com and italymagazine.com
Bold textures and avors distinguish this salad from its warm-weather version.
Serves 4 — Recipe adapted from Bon Appetit, April 2014
Bitter escarole and tender butter lettuce are united by a bright-tasting citrus vinaigrette you’ll make again and again.
Serves 8 — Recipe adapted from Bon Appetit, December 2009
Cauliflower is the “little black dress” of the Southern Italian table; it can be dressed up or down and is compatible with an array of ingredients. For eye-popping color, add strips of roasted and peeled red pepper.
Serves 6 — Recipe adapted from The Food of Southern Italy by Carlo Middione (William Morrow, 1987)