MAMA RECOMMENDS: Roland Fig Balsamic Glaze

There really isn't anything too fancy / dancy about this product, but BOY, is it GOOOOOOD!  Roland has made a rich and dreamy balsamic glaze with fig accents, and this balsamic is my 'run to' when I really want to kick it up a notch and give my plate an Eastern Mediterranean flare!

  Perfect for a Caprese Salad, drizzle some on baked chicken, or soak walnuts, , pine nuts or even pecans in this glaze before lightly roasting them.  Heavenly!

Swing by Mama Gizzi's to pick some of this glaze up (or better yet, give me a call.... I use this a lot and am known to run out) or you can purchase it online by clicking the Amazon link below.

Enjoy this balsamic glaze and explore! #lakeworth #ilovewpb #fig #balsamic

Recipe: Tortellini in Cream Sauce

This little recipe is great for tortellini or even meat, spinach or butternut squash ravioli (purchased at Mama's, of course). It's rich and filling, but the cream compliments the pasta and meat perfectly.

  •     Tortellini or Ravioli of choice 6 to 10 pieces per person
  • 1/2 cup of heavy cream
  • 4 tablespoons of cold unsalted butter, cut into pieces (tabs)
  • pinch of Ground Black Pepper
  • Sea Salt
  • 1/4 cup pecorino romano or parmigan cheese

Fill large pot with water, 2/3'ds full. Add salt to water (or garlic salt) and bring to a boil. Add tortellini / ravioli to water and cook until they float to surface. Approximately 4 mins.

In saute pan, heat the cream over low heat until warm. Remove and add butter one piece at a time. whisk until butter is melted.  Whisk in cheese slowly in order to thicken the sauce.

Drain tortellini / ravioli and add pasta to the sauce pan.  Toss untill pasta is covered with cream sauce. Plate up and sprinkle pepper and grated cheese on top.    

 

MAMA RECOMMENDS: Antimo Caputo Flour

You absolutely NEED to use the finest flour when you are making breads, dough, pasta and more! This imported Italian flour is top notch.  If you've had my breads, you know what I'm saying:  This is not your average All Purpose Flour. OO grade flour is finer than the finest! Don't be fooled by the label.... this flour isn't only for pizza.

If you'd like to pick some up at the shop, Mama has it.... or you can also order it online here. HAPPY BAKING, people!!!   

Antimo Caputo Srl

MAMA RECOMMENDS: Strianese San Marzano Tomatoes!

Everyone asks me “What makes your gravy so delicious? What are your secrets? ” Well, I am not going to give away all of my secrets, but I will let you in on one thing: A great deal of what makes my gravy sooooo special is the fact that I use Strianese Whole Peeled canned tomatoes imported from Italy!  These are the Lamborghini of tomatoes. You can pick a can up at the shop, or order on line!

These tomatoes grow in one specific region of Italy, San Marzano.  Each can is registered and verified that it comes from San Marzano. The tomatoes are rich and deep in flavor and not too acidic.  The interior of the cans are lines in a white coating to retain this top-notched flavor and to avoid any metallic flavor which comes from tin. Talk about special!!! I cannot say enough about these delightful babies. Start here for a five star, home run gravy like mine!   

Recipe: Roman Egg Soup with Noodles

4 Cups of Chicken Broth

1 1/2 tablespoons of Semolina

1 1/2 tablespoons of Pecorino Romano Cheese

1/8 teaspoon salt

1/8 teaspoon pepper

4 eggs, well beaten

1 cup of cooked, broken pasta (for soup)

Snip of Parsley

Bring chicken broth to a boil.

Meanwhile, mix semolina, cheese, salt and pepper together. Add to beaten eggs and beat more until combined.

Add pre-cooked noodles to broth. Gradually add egg mixture, stirring constantly. Continue stirring and allow to simmer for 5 minutes.

Top with parsley and serve

serves 4

 

Recipe: Mama's Turmeric Monte Christo Breakfast Sandwich

INGREDIENTS

2 Slices of Bread

3 Eggs

1 tsp. Red Pepper Jelly

1 tsp. Sriacha Sauce

1 1/2 tsp. Dijon Stone Ground Mustard

1 tsp. Turmeric Paste

pinch of salt

pinch of granulated garlic

pinch of nutmeg

1/3 cup cow's milk

4 slices of provolone cheese

4 slices of ham or turkey

In bowl, mix eggs, milk and all spices together. Whip well. Set aside.

Build sandwich (Cheese and meat between slices of bread).

Dip sandwich in egg mixture, flip and dip again. Pour any extra egg mixture of top of bread and set aside to allow bread to soak.

Place sandwich on sheet tray

Bake at 400 degrees for 25 minutes or until liquids absorb, cook and bread becomes fluffy.

Sit for 10 minutes. Serve. 

Now carrying Koronekes Olive Oil / Vinegar from Crete

We are pleased to announce that we are carrying a new line of Olive Oils from Crete: Koronekes! This oil is the freshest, tastiest oil produced as it is a "Fleur d'Huile" oil which is the first oil to flow freely from the paste, before pressing. It is quite literally the natural juice of the olives.  Stop by the shop and pick up this very fine and refined oil from Greece!  

Our purveyor is Dominique Bissel of La Belle Buvette! email: dominique@LaBelleBuvette.com / 561-373-8693.

 

Recipe: Chicken Breast Regina over Angel Hair (Petti di Pollo Regina)

2 Whole Chicken breasts, skinned, boned, and cut in half

4 thin slices of ham

4 thin slices of liver sausage or liver pate

Water

Flour

1 egg, beaten

Italian Herbed bread crumbs

3 tablespoons butter

1 (10 oz.) packet of Angel Hair pasta

1 (16 oz.) container of Mama's DOP gravy (or any Italian sauce substitute)

Split chicken breast halves lengthwise, but not completely through. Open breast halves and pound very thin.

Place a slice of ham, then a slice of liver sausage in the center of each breast. Fold in half, enclosing the ham and liver sausage, moisten the edges of the chicken with water and press together until sealed.

Coat chicken breasts with flour, dip breasts in beaten egg and coat with bread crumbs.

Fry in butter in skillet until golden brown on both sides.

Place chicken on cooked pasta and drizzle with Mama's San Marzano DOP gravy!

 

Place a slice of ham and a slice of liver sausage in center of each breast. Fold in half, enclosing the ham and sausage, moisten the edges of the chicken breast with water and press together until shut.

Coat chicken breasts with flour in pan

Dip breasts into beaten egg and finally coast with bread crumbs.

Fry chicken in skillet, using butter until golden brown on both sides and cooked thoroughly.

Bring water to