Holiday Platters from All Things Italian

Are you looking for something special to put out during the Holidays or your next party?  We can put together a custom platter(s) to fit your needs.

Preordered Platters for any occasion!
- Salami – Cheese – Veggie – Dessert -

Many substitutions are available and prices will vary depending on your choices.  Let us know how many people, the budget and we will do the rest!
Call 406-586-0444 to place your order with 48 hours notice.

Salami Platters - a selection of deli salami or air-cured salami go great along with cured vegetables: giardiniera mix, sweet peppers, hot peppers, eggplant, cornichons and olives.

Cheese Platters - a sampling of imported cheese along with fresh fruit, nuts or condiments.  A mix of three milks (cow, sheep, goat) and a few main cheese groups (fresh, bloomy, semisoft, washed, firm, hard, blue) works nice.

Veggie Platters - varied vegetables along with a dip of your choice: gorgonzola, Italian cheese, white bean, or anchovy.

Dessert Platters – small bite size desserts: mini biscotti, cookies, brownie bites and almond tarts.

Preordered Platters for any occasion!
- Salami – Cheese – Veggie – Dessert -

Many substitutions are available and prices will vary depending on your choices.  Let us know how many people, the budget and we will do the rest!
Call 406-586-0444 to place your order with 48 hours notice.

Don’t forget the wine!

Recipe: Italian Cheese Dip

6 peppadew, drained & chopped*
1/2 yellow bell pepper
2 oz Gorgonzola Dolce*
2 oz Mascarpone*
1 T lemon juice
4 cornichons, chopped*
Sea salt and fresh ground pepper*
Grissini*
Raw vegetables of choice
* Available at All Things Italian

Roast the yellow pepper and finely chop.  Put the Gorgonzola in a small bowl and mash with a fork.  Mix in the Mascarpone and lemon juice until blended.  Fold in the yellow pepper, peppadews, and cornichons.  Season with sea salt and pepper.  Serve with bread sticks and raw vegetables.

Recipe: Goat Cheese Tarts

Good extra virgin olive oil*
2 T butter*
2 cups fresh breadcrumbs
1 T sesame seeds
6 oz goat cheese*
4 sun-dried tomatoes packed in oil, drained*
Sea salt & fresh ground pepper*
Basil leaves
1 tsp fresh mint, chopped
*Available at All Things Italian

Preheat oven to 400.*  Use olive oil to great 4 (3-4″) tart pans.  Melt butter in small pan, stir in breadcrumbs and sesame seeds.  Divide among the tart pans and press firmly on the bottom and sides of each pan.  Bake in the oven for 12-15 minutes or until light golden brown.  Remove the tart shells from the pans and place on a cookie sheet.

Divide the goat cheese among the tart shells and top with one sun-dried tomato (cut and fan for a nice pattern).  Season with sea salt and pepper.  Put back in the oven to heat, about 8 minutes.  Put a basil leaf and some of the mint on each tart for garnish.

Recipe: Arugula & Fennel Salad

1/2 c good EVOO*
2 T fresh lemon juice
2 T preserved lemons*, chopped
2 garlic cloves*, chopped fine
1/4 tsp fresh ground pepper*
3 small bulbs fennel, trim ends & reserve some fronds
2/3 lb arugula, washed & dried well
*Available at All Things Italian

In a small bowl whisk together the olive oil, lemon juice, preserved lemon, garlic and pepper.  Thinly slice the fennel and add to the oil mixture.  Place the arugula and a little chopped fennel fronds in a salad bowl and gently toss in the fennel and oil mixture.

Original recipe in Sunset Magazine – November 2009

Join us for a 7 night all inclusive retreat of Cooking & Pilates

Cooking & Pilates at The Poppy Farmhouse in
Costigliole d’Asti – Piedmont, Italy
September 13-20, 2010

This exclusive retreat (11 guests) features luxurious accommodations and fabulous facilities, set in the most stunning hilltop location in Italy’s premier food and wine region.  For more information please contact:

All Things Italian – Specialty Food Store
. 2251 W Kagy, Bozeman, MT 59718 . 406.586.0444 .
. info@all-things-italian.com .

To learn more about the retreat visit www.cascinapapaveri.com & for reviews visit www.tripadvisor.com (enter Agriturismo Cascina Papaveri).

Main Attractions

• 8-day/7-night intimate cooking & pilates vacation in Italy’s Piedmont region
• Elegant and comfortable accommodations at a 5-star Agriturismo, small working farm, with certified organic vineyard and vegetable gardens that produces Barbera, fresh herbs and vegetables.
• Delicious regional cuisine: freshly made meals plus all inclusive drinks & wine
• Private & group pilates with Kathy Mulvahill on ‘Balanced Body’ equipment
• 2 Visits to local markets in nearby Asti & Alba
• 5 Culinary Experiences, hands-on cooking lessons throughout the week
• 1 Visit to a local restaurant
• 1 Visit to a local Cantina for a wine tasting
• Asti Palio, the horse race similar but older than that of Sienna
• Douja d’Or, the major wine festival of the year.  Fantastic selections of wines with tasting areas

What’s Not Included

• Airfare or other transportation to the trip starting point & from the trip ending point
• Lodging outside of the 7 nights at the Farmhouse
• Meals and alcoholic beverages not specified
• Personal expenses
• Optional activities: truffle hunting, golf, horseback riding, massages, etc.
• Passport fees
• Insurance of any kind

$2,900/person based on double occupancy

Recipe: Eggplant & Tomato Pie

1 pie crust
1 large heirloom tomato, sliced thin
9.8 oz jar grilled eggplant, drained*
Sea salt & fresh ground pepper*
2 tsp Ligurian Herb Blend*
4 eggs
1/4 c milk
1 c Parmigiano-Reggiano, gratted*
Fresh Basil
*Available at All Things Italian

Roll out the pie crust and place in a pie plate making a raised or fluted edge.  Make alternating layers of the eggplant and tomato in the crust.  Sprinkle the vegetables with the herb blend.  In a small bowl lightly whisk the eggs, milk, half of the Parmigiano and season with sea salt and pepper.  Pour the egg mixture into the pie shell and sprinkle with the remaining Parmigiano.  Bake the pie at 350* for 30-40 minutes or until set and golden.  Top with fresh basil and a little more Parmigiano.  Buon Appetito!

Recipe: Cream of Tomato Soup with Rice

We frequently have clients ask us for this recipe after having a cup of soup at the store, so here it is!

2 Tbsp butter*
1 shallot, chopped fine
6 c vegetable or chicken stock
1 Pomi Strained Tomatoes*
Sea salt & fresh ground pepper*
1/2 c Arborio rice*
1 tsp baking soda
Fresh basil
1 tsp sugar
1 c cream
*Available at All Things Italian

Melt butter in a soup pot and saute the shallot until soft with a little sea salt.  Add stock, tomatoes, rice, sugar and season with sea salt and pepper.  Simmer for 20 minutes.  Mix the soda into the mixture, the soup with foam up at this point so make sure you use a tall/big soup pot.  Add the basil and cream and taste for seasoning.  Do not allow this soup to boil and serve in warm bowls with rustic bread.  Enjoy!

Recipe: Pasta with Brussels Sprouts & Pancetta

I think Twitter is great for finding quick recipes or to ask for recommendations.  The other day I noticed a recipe for Spaghetti Alla Chitarra With Brussels Sprouts, Bacon and Ricotta Cheese right when I was thinking about what I should do with the Brussels Sprouts my parents grew.  Perfect Timing!  The tweet was from @kitchenmonki and here’s the original recipe.  With the ingredients I had on hand here was my rendition, and man was it good!  Both my husband and I thought the flavor was perfect and a great way to eat Brussels Sprouts if they aren’t your favorite.

Pasta with Brussels Sprouts & Pancetta
Serves 2-3
1/2 lb Pastaof choice* (I used some colored orecchiette I had)
1/4 lb Pancetta, cubed*
2 cups Brussels Sprouts*, cut thin
1/2 c Broth of choice (I used Knorr Vegetable bouillon cubes I got in Italy)
1 Tbsp Butter*
Sea Salt & Fresh Ground Pepper*
Fresh Ricotta, optional*
*Available at All Things Italian

In a large saute pan slowly crisp up the pancetta until just browning.  Remove the pancetta and cook the brussels sprouts in the drippings until tender and browned.  Add the broth and pancetta to the pan, season with sea salt and pepper.

At the same time you’re cooking the sprouts cook up your pasta but remove a few minutes before al dente.  Add the pasta to the saute pan when you put in the broth and finish cooking until the pasta is done, most of the broth will absorb into the pasta but if it gets too dry add a little of the pasta’s cooking water.  Spoon into warm bowls and top with a dollop of ricotta cheese if desired.

Recipe: Poached Eggs with Harissa

Harissa is a North African hot pepper paste that varies from region to region.  It typically contains chili peppers, garlic, spices and olive oil.  Harissa is a cersatile product used as a condiment or ingredient and is frequently used with lamb, goat, fish, vegetables and in couscous.  Recently it’s showing up in recipes with pasta, sandwiches and pizza.  Give it a try!

 

 

 

Recipe: Poached Eggs with Harissa
2 Tbsp Harissa*
2 Tbsp Tomato Paste*
1 Red Pepper, chopped fine
Good Quality Extra Virgin Olive Oil*
1 28oz can Italian Tomatoes*
4 Large Eggs
Sea Salt & Fresh Ground Pepper*
* Available at All Things Italian

Saute the red pepper in 1 Tbsp olive oil in a 10″ skillet until soft, add the harissa and tomato paste and cook until fragrant, about 1 minute.  Pour in the can of tomatoes and simmer for 10 minutes, if the tomato mixture gets too dry add a little water. 

Make 4 depressions in the tomato mixture with a wooden spoon and crack an egg into each.  Season with sea salt and pepper, cover and cook until eggs are just set, about 5 minutes.  Spoon onto warm plates, drizzle with a little more olive oil and serve with rustic bread!

Recipe: Linguine w/ Zucchini & Ceci

This was a simple dinner that was fresh & light. 

I put a little extra virgin olive oil in a pan with a pinch of red pepper flakes.  I heated this up with a couple minced garlic cloves until just fragrant.  I added 3 small zucchini that I had cut in half circles and seasoned with sea salt and fresh ground pepper.  I sauted the zucchini until soft.

At the same time I cooked some linguine pasta.  When the pasta was done I tossed the pasta with the zucchini, a rinsed can of chick peas, some of the pasta water and a nice pile of grated Parmigiano-Reggiano cheese.

Buon Appetito!