My visit to Galantino in Puglia, Italy, was a composition of olive oil familiarization, in-depth visits to Puglia’s cheese makers, ceramists, bread artisans and olive groves and, the fun part, cooking lessons with Galantino’s head chef Leo. I joined a group from Holland who was also there for the same adventure. Each day we prepared different dishes all using a variety of what else – olive oil! The two recipes here, a foccacia and Caprese Cake are described with mostly technique as the recipes were for the masses. In the upcoming weeks, when my Virtuous Olive site goes live and I am back from Italy, I will publish detailed recipes. The Caprese Cake is especially delicious and different with the addition of orange or mandarin olive oil.
Chef Leo pours significant amounts of olive oil to coat the foccacia pans. All this oil enhances the flavor of this delicious Italian staple.
Chef Leo’s foccacia is a mixture of flour and potato flour. This cuts down the gluten and makes it a softer, spongier bread. The copious amounts of olive oil give the outer crust a crispiness.
The dough is pushed into the edges of the pan with fingertips to create the small divots characteristic of foccacia.We each “decorated” a foccacia with slightly simmered pomodoro – tomato – oregano and sea salt.Perla, the family dog, makes her hang out strategically and hopefully between the dining room and kitchen.Eggs and sugar whisk together until fluffy with air in preparation for the Caprese Cake.Maud stirs the orange olive oil into the melted chocolate. Decadent!Cocoa powder and ground almonds are carefully folded into the eggs.The melted chocolate is stirred into the batter and poured into an oiled and floured pan to bake for only 10 minutes.The group eagerly awaits dinner and….the Caprese Cake.This cake tastes as good as it looks. The orange and almond marry well with the chocolate giving it intensity.
Recipes will be forthcoming! I am eating more than I ever have here in the land of food alive with flavor and taking notes!
Warm or cold pea soup topped with shredded mint and served with a glass of cold Pinot Grigio. It is delicious with a splash of lemon or herb olive oil!
As I contemplate this story, a wasp hovers in front of my eyes and harmonies of chickadees fill the airwaves in stereo. My garden once again kidnaps my weekend. The whispering warm breeze, swaying palm trees, fluorescent geraniums and darting hummingbirds contribute to a feeling of intoxication in my own personal paradise. A cricket suddenly chimes in to serenade me, adding to this fairy tale.
Dancing color.The Chickadees have invaded and I love it!My faithful companion stands guard and loves the birds.
In this simplistic of moments, I dream of a fresh green pea soup, infused with mint and embellished with crème fraîche. I actually leave my garden writing post to make it and I am back outside with a glass of wine half and hour later!
It is so easy to make either as a starter or main dish. Here’s how to do it with very little dishes – my favorite way!
My secret – a handheld Cuisinart blender.The handheld purees in minutes. Way easier and less clean up than the food processor in my opinion.
2CupsChicken stock or light-colored vegetable stock
1 1/2Cupspeasfrozen or fresh
2Tbsp.fresh mintshredded plus more for garnishing
Creme Fraîchesour cream or yogurt for garnish if desired
Method
Saute the onion and olive oil until soft. Add the white wine and cover, simmering until onion is very soft. Uncover and let reduce until very little liquid is left. Add the stock and mint and bring to a boil. Add the peas and cook just until done, two minutes for frozen and five minutes for fresh peas. Turn the heat off. Using a handheld blender, purée until creamy and smooth. This should take about three minutes. Voila! You have soup! If hot, garnish with more shredded mint, chives, olive oil or crème fraîche. Warning: the crème fraîche will melt into the soup. I ate it cool garnished with shredded mint and a dose of Galantino Bel Tocco Olive Oil. It is so full of flavor with a hint of mint.
Version One, warm with melting crème fraîche.
Enjoy the new, young vegetables of early summer. Let me know what your creative spirit comes up with!
