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Fourth of July Picnic with Colavita

Fourth of July Picnic with Colavita

A Fourth of July Picnic is a perfect way to celebrate the holiday. Colavita’s products will bring out the flavors in all of your dishes. Try some of these creative recipes for the upcoming holiday or anytime. Bring along the pizza donuts if you’re heading over to friends or family for an afternoon get together or wow your guests with the Ultimate Italian Inspired Burger if you’re hosting. Whatever your plans, Colavita products will make your great time even tastier!

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Lemon-Rosemary Shandy Cocktail

A shandygaff, or shandy as it is more commonly known, is a refreshing cocktail containing a combination of a pale lager and a carbonated beverage. Colavita’s imported Niasca Portofino Limonata is a sparkling drink containing natural infusions like Tigullio lemons from the lemon groves of Portifino, elderflowers and pure cane sugar. It makes this a truly exceptional drink.

Ingredients

  • 2 tbsp freshly squeezed lemon juice
  • 2 strips lemon zest
  • 5 black peppercorns, crushed
  • 3 sprigs fresh rosemary
  • 6 oz. pale lager or other pale beer, chilled
  • 4 oz. Niasca Portofino Limonata, chilled

Preparation

Combine together the lemon juice, 1 strip lemon zest, peppercorns and the leaves from 1 sprig of the rosemary and strain into a serving glass. Add ice to a glass, then the beer and Niasca Portofino Limonata. Gently stir to combine and garnish with remaining lemon zest and rosemary sprigs.

Pizza Donuts

Welcome guests to your picnic with these creative treats. The baked donuts combine sun-dried tomatoes, basil and Parmigiano cheese for a sweet and savory side dish  that is perfect for a breakfast, brunch or afternoon appetizer. This recipe is sure to become one of your party planning favorites.

Ingredients

  • 1 cup flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp nutmeg
  • ½ tsp salt
  • 1 tbsp sugar
  • 1 egg
  • ½ cup buttermilk
  • 2 tbsp Colavita olive oil
  • ¼ cup Colavita Sundried Tomatoes, drained and chopped
  • ¼ cup fresh basil, chiffonade
  • ½ cup grated Parmigiano cheese, divided

Preparation

Mix all of the dry ingredients in a large bowl to combine. Add in the chopped sun-dried tomatoes, basil and ¼ cup of the Parmigiano cheese. Mix well. In a separate bowl, mix together the wet ingredients. Add the wet ingredients into the dry and mix well. Oil a donut pan with Colavita olive oil. Spoon or pipe the mixture into the donut pan. Bake at 350˚F for 10-12 minutes. Remove from the oven and invert onto a cooling rack. While still warm, dust with the remaining ¼ cup of Parmigiano cheese. Best served warm!

Colavita by Mike Colameco: Fluke Ceviche with Blood Oranges

Colavita by Colameco's twist on a classic ceviche. The easy recipe and exquisite taste make it the perfect party appetizer!

Ingredients

  • 2 fresh fluke or flounder fillets, remove the center cartilage
  • 1/8 cup red onion, peeled and diced small
  • ½ teaspoon of red pepper, seeded and chopped small dice
  • 1 blood orange, peeled and cut into clean lozenges with no white tissue, saving any juice that spills out
  • 1 lemon, juiced
  • 1 teaspoon fresh mint, diced
  • 1 oz. Colavita extra virgin olive oil

Preparation

Slice the fish into thin sheets, arrange in mixing bowl and salt lightly. Add the orange sections and any extra orange juice, along with the peppers, onion, mint and lemon juice mix. Serve immediately on chilled plates drizzled with any remaining liquid and a tablespoon of Colavita Extra Virgin Olive Oil per serving.

Fried Zucchini Blossoms

Perfect for an appetizer - these fried zucchini blossoms are a great homemade recipe for when you want your veggies to not only be crispy, but also fun to eat.

Ingredients

  • Colavita olive oil
  • 1 cup Colavita all-purpose flour
  • 1 tsp coarse salt
  • ½ bottle chilled lager-style beer
  • zucchini blossoms (stamens removed; about 8-10)

Preparation

In a large, shallow pot or frying pan, heat about 2inches of oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome but don't over whisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil. Cook, flipping once with a slotted spoon, until golden brown, about 30 seconds on each side. We actually cook ours one at a time, because we want to get the timing right, without disrupting the other blossoms. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot - but not too hot!

Blended Chickpea and Pan Roasted Tomato Sauce

Make your own healthy and homemade tomato sauce with Colavita's delicious recipe with a little extra protein!

Ingredients

  • 2 boxes Cirio crushed tomatoes
  • 2 cups chicken stock
  • 1 can chickpeas
  • 4 cloves garlic
  • 3 tablespoons Colavita Extra Virgin Olive Oil
  • ½ teaspoon crushed red pepper
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 pound Colavita shells

Preparation

Preheat oven to 300°F degrees. On a heavy gauge sheet pan, place Cirio tomatoes, garlic, crushed red pepper, oregano, salt and pepper. Roast for approximately 45 minutes until the tomatoes become thickened and rich in color. Meanwhile, in a medium stock pot, add the chicken stock and beans. Simmer to warm. Add sheet pan ingredients and stock pot ingredients to blender and blend until smooth. Cook pasta according to directions. Drain the pasta, reserving 1 cup of pasta water for thinning of the sauce. Toss sauce and pasta together in a large serving bowl. Garnish with fresh oregano and serve!

Ultimate Italian-Inspired Burgers

Homemade focaccia buns, a sun-dried tomato sweet and savory topping and fresh ground burgers topped with a garlic infused olive oil makes for an exciting burger!

Ingredients

Home-Made Focaccia Buns

  • 5 cups Colavita bread flour
  • 1 envelope of yeast, about 7g dry
  • 1½ cups water, lukewarm
  • 1 egg
  • 2 tbsp room temperature butter
  • 1 tbsp sugar
  • 1 tsp salt
  • sesame seeds to decorate

Sweet and Savory Topping

  • 3 cloves garlic, minced or finely chopped
  • 1 carton Cirio Crushed Tomato with Basil
  • 1 tsp black peppercorn, crushed
  • 2 dried chilies, finely chopped or blended
  • 1 tsp brown sugar
  • 1 handful, Colavita's Sun-dried Tomato in extra virgin olive oil. Drained and reserved for cooking
  • 2 tbsp Colavita Balsamic Chardonnay

Juicy Burgers

  • 1 lb. ground beef
  • 1 small red onion, peeled and finely chopped
  • handful of breadcrumbs
  • Colavita capers, 1 tbsp. finely chopped/diced
  • Colavita sea salt
  • Colavita black pepper
  • Colavita infused garlic oil

Preparation

Home-Made Focaccia Buns

Mix and combine the lukewarm water, sugar and yeast. Stir to dissolve and set aside until the yeast is active. Combine the flour and salt with the yeast mixture and add in the egg and butter. Knead for about 5 minutes, until the dough is springy when touched. Let rise in a warm place, covered with a kitchen towel. When it had doubled in size, knock back and roll into individual rolls. Line on a baking tray and let rise for another 30 minutes. Pre-heat the oven to 375°F, sprinkle the buns with sesame and bake the buns until golden brown. About 15 minutes.

Sweet and Savory Topping

Add 1 tablespoon of sun-dried olive oil and sauté the garlic, peppercorn and chilies. Add in the chopped sun-dried tomato and cook for about 1 minute until fragrant. Add the crushed tomato with basil, Balsamic Chardonnay and the sugar. Cook the sauce until sticky.

Burgers

For the burgers, lightly combine all the ingredients together and set aside for at least 15 minutes to let the flavors infuse. When ready and starving to eat, lightly drizzle your favorite Colavita olive oil on the hot grill. Place the burgers on the grill and cook to your liking. Serve on your home-made buns with the sweet and savory topping.



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