There are many great recipes that can be prepared during the hot weather of summer. This week we bring you delicious recipes from Colavita, featuring their outstanding family of products, combined with Jersey fresh produce and fruits. For every season of the year, think Colavita to bring authentic Italian tastes to your table.
Gorgonzola Dolce, Fingerling Potatoes and Radicchio Pizza
For a non-traditional appetizer, try this pizza featuring fingerling potatoes. Many different varieties of fingerlings are grown in the Garden State including the Jersey Royal.
1 lb pizza dough using your favorite recipe
For the pizza
1/2 lb fingerling potatoes, sliced thinly
Colavita Extra Virgin Olive Oil
2 tsp Colavita Balsamic Vinegar
¾ cup radicchio, sliced thinly
2 oz gorgonzola dolce, cut in small cubes crumbled
salt and black pepper, to taste
Place a pizza stone onto the grill or into the oven and preheat to 500°F. Using your fingers, spread the dough on a well-floured surface and spread to a diameter of about 14”. Lightly coat the dough with Colavita Extra Virgin Olive Oil and then cover dough with the thinly sliced potatoes. Try to place them in a single layer as much as possible. Top with radicchio and gorgonzola cubes. Sprinkle with salt and black pepper, drizzle with Colavita Balsamic Vinegar and top with the basil. Bake for 10-15 minutes or until the bottom of the pizza is light brown. Let rest for five minutes before cutting. Serves 4
Getting Creative – The Many Variations of Grilled Pizza
There are many variations that you can use when preparing a grilled pizza. When you are using a charcoal grill, the pizza will take on a rich, smoky flavor. Traditionalists will use olive oil, mozzarella, tomato and basil for an authentic Margherita, but there are many other ingredients to consider. Try a few different pizzas on the grill. It will make your outdoor event a memorable one. When it comes to using the grill for pizza, your choice of toppings and creativity can be endless, just make sure that you start with Colavita ingredients!
Carrot, Zucchini and Scallion Fritters
These carrot, zucchini and scallion fritters are made the traditional way but have tons of delicious non-traditional flavors! These are a great summer appetizer and add something special to any dinner.
1 cup all-purpose flour, more as needed
1 tsp baking powder
1 tsp coriander
¾ tsp coarse salt, more for serving
1 cup milk, more as needed
1 large egg
1/4 tsp grated lemon zest
1/4 tsp pepper
2 large carrots, grated (about 1 ½ cups) with tops reserved
1 large zucchini, grated (about 2 cups)
2 scallions, finely chopped
1 tbsp chopped parsley
1 tbsp. Colavita Extra Virgin Olive Oil
Colavita Olive Oil, for frying
To make the batter for the fritters: in a large bowl, whisk together the flour, baking powder, coriander and ½ teaspoon salt. In a separate large bowl, whisk together the milk, egg, lemon zest and pepper, then pour the dry ingredients into the wet ones and whisk until just blended (do not overmix). The batter should be slightly thicker than cream. If it’s too thick, add some milk; if it’s too thin, sprinkle with additional flour. Stir in the carrots, zucchini and scallions and allow to rest for 30 minutes.
Fill a wide saucepan with 1 inch of olive oil; heat until the temperature registers 375°F on a deep-fry thermometer. Line a cookie sheet with paper towels. Working in batches, drop the battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan. Fry, turning occasionally, until golden all over, about 3 to 4 minutes. Use a slotted spoon to transfer fritters to the cookie sheet to drain. Transfer fritters to a platter or plate; sprinkle with salt and serve with your favorite dip.
Rack of Pork with Mascarpone Mushroom Polenta
A dinner fit for a king, this regal dish of rack of pork with mascarpone mushroom polenta will convince your guests that you have a celebrity chef in the kitchen.
In a medium saucepan, combine the balsamic vinegar with the shallot and boil over moderately high heat until reduced to 1/3 cup, about 10 minutes. Transfer the mixture to a heatproof cup. Add the stock to the saucepan and boil over moderately high heat until reduced to 1 cup, about 10 minutes.
Transfer 1/4 cup of the sauce to a small bowl and reserve. Return the rest to the saucepan and stir in the molasses, mustard and crushed red pepper; let the glaze cool.
Place the pork roasts in a large roasting pan and season generously with salt. Coat the roasts with the glaze and let stand for 30 minutes, brushing occasionally (the glaze will slide off the meat).
Preheat the oven to 300°F. Top the roasts with the sage leaves, garlic and rosemary; season with salt. Add ½ inch of water to the roasting pan and roast the pork for about 2 ½ hours, until it is richly glazed and an instant-read thermometer inserted in the thickest part of the roasts registers 145°F. Add water to the pan as it dries out and baste the meat with the pan juices from time to time during roasting. Transfer the roasts to a cutting board and cover loosely with foil. Let rest for 20 minutes. Carve the roasts into chops and arrange on a platter. Drizzle with the reserved balsamic sauce and serve.
Heat the Colavita Olive Oil in a heavy skillet over medium heat. Add the garlic cloves and allow them to soften, stirring frequently, about 5 minutes. Add the hot pepper and the mushrooms. Season with salt and pepper. Add the sage and rosemary and sauté until wilted, about 10 minutes. During the last few minutes add the Colavita Tartufolio. Remove from the heat.
Meanwhile, prepare the polenta. Bring the chicken stock to a boil in a saucepan. Slowly whisk in the polenta. Turn the heat down to medium low and continue to stir until the mixture thickens. Once the mixture has come together and the cornmeal is thoroughly combined, reduce the heat to low and cover. Cook until the polenta is creamy and resembles the consistency of farina, stirring occasionally, for about 10 minutes. If at any time the polenta looks too dry, add in some extra chicken stock 1/4 cup at a time. Stir in the cheeses, salt and pepper and one more tablespoon of Colavita Olive Oil. Taste and add more seasoning or cheese if desired. To serve, scoop the polenta and place alongside the pork loin. Top with the sautéed mushrooms and serve immediately.
Blueberry Icebox Cake
New Jersey is one of the nation’s largest producers of blueberries and the town of Hammonton is known as the “Blueberry Capital of the World, with over 80% of the state’s cultivated blueberries coming from the town. This blueberry icebox cake recipe has both a gorgeous color and is a wonderful summer dessert! While you don’t need to bake it, you do need to freeze it.
For the crust
1 cup raw walnuts
5 dates, pitted
3 tbsp Colavita Extra Virgin Olive Oil
4 graham crackers
1/4 tsp sea salt
For the filling
2 cups Jersey blueberries, plus more for garnish
1 1/2 cups raw cashews, soaked overnight & drained
3/4 cup heavy cream
1/4 cup + 2 tbsp lemon juice
1 1/2 tsp vanilla extract
1/8 tsp salt
lemon zest, for garnish
Line a 9”×9” baking pan with foil or parchment paper. In a food processor (or blender), add the graham crackers, walnuts, dates, olive oil and a pinch of salt. Blend until a soft dough forms. Press the dough into the bottom of the pan until it forms an even layer. Place in the fridge. In the same food processor, add blueberries, drained cashews, cream, lemon juice, vanilla and salt. Blend until completely smooth. Pour over the crust. Place in the freezer for at least 8 hours, preferably overnight. When ready to serve, remove from the freezer and let sit for 5 minutes. Cut into 20-25 bars. Top with blueberries and lemon zest. Store leftovers in the freezer.