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Fresh, Delicious Recipes with De Nigris Glazes

Posted on 12 July 2016

What makes Italian food so delicious?  From pasta to pizza to antipasti, Italian recipes are all about simple foods made with high-quality ingredients like our line of De Nigris Balsamic Glazes.

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De Nigris family friend Jason Topolewski has worked on some delicious recipes using these glazes: Watermelon & Haloumi Salad, Tomato and Red Pepper Gazpacho, and Flatbread Pizza.

With so many of these ingredients in season, head out to your local farmers market, stock up and try these fresh, delicious recipes.

Watermelon-Haloumi-Salad-2-July-2016

Watermelon & Haloumi Salad

Ingredients:

  • 18oz Haloumi Cheese, cut into 1-inch cubes
  • 1/4 Large Seedless Watermelon, cubed
  • 10 Inner Celery Stalks, Leaves and Hearts, sliced thin
  • 6 tbsp Sicilian Extra Virgin Olive Oil (highest quality you can find),
  • 9 tbsp De Nigris Platinum Eagle Balsamic Vinegar of Modena
  • Coarse Ground Black Pepper
  • Oil for frying, your choice; veg, olive, etc.

Instructions:

  1. In a large bowl, toss the watermelon and celery.
  2. Heat the oil (for frying) in a medium saucepan. Fry the Haloumi cubes until golden brown, approx. 35 seconds, being sure to turn the cubes frequently. Once golden brown, transfer the cubes to a paper towel to drain.
  3. Add the fried Haloumi cubes to the watermelon and celery, toss and finish with Black Pepper, Sicilian Extra Virgin Olive Oil and a generous drizzle of De Nigris Platinum Eagle Balsamic Vinegar of Modena.

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Tomato and Red Pepper Gazpacho

*Serves about 12

Ingredients:

  • 36 oz Fresh Tomato Juice
  • 6 Lbs Rip Plum Tomatoes
  • 2 tbsp De Nigris Organic Red Wine Vinegar
  • 2 tbsp De Nigris Red Pepper Fruit Pulp Vinegar I Fruttati
  • 5 tbsp High-Quality Sicilian Extra Virgin Olive Oil (plus more for finishing)
  • High-Quality Flor de Sal / Fleur de Sel “Flower of Salt” Sea Salt (Spanish or French)
  • Fresh Ground Black Pepper

Directions:

Core, seed and quarter all but 6 tomatoes. Dice remaining 6 tomatoes into ½” cubes for finishing. Puree cored tomatoes with tomato juice, Red Wine Vinegar, Red Pepper Fruit Pulp Vinegar and Extra Virgin Olive Oil in blender until silky (about 2 minutes). Season with Sea Salt and Black Pepper to taste. Refrigerate for at least 3 hours.

Ladle soup into 8 to 12 oz cups/bowls, garnish with diced tomatoes, a small pinch of Sea Salt, a few drops of Red Pepper Fruit Pulp Vinegar and drizzle with Extra Virgin Olive Oil. Top with a fresh cut Italian Basil leaf.

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Flatbread Pizza

Ingredients:

  • 1 Ball Pizza Dough
  • High-Quality Sicilian Extra Virgin Olive Oil
  • High-Quality Flor de Sal / Fleur de Sel “Flower of Salt” Sea Salt (Spanish or French)
  • 8 oz Fontina Cheese, grated
  • 1 Green Bell Pepper, sliced thin
  • 4 – 5 Scallions, sliced thin
  • 6 oz Baby Spinach
  • De Nigris Finishing Glaze of Choice (100% Natural Glaze’, White Truffle Galze’, Sun Dried Tomatoes Glaze’, Basil Pesto Glaze’, Chipotle Glaze’, Jalapeno Glaze’, Sriracha Glaze’, Curry Glaze’…)

Directions:

Preheat oven to 475 degrees F. Coat a baking sheet with Extra Virgin Olive Oil and stretch pizza dough across sheet. Toss cheese, pepper and scallions over dough, drizzle with Extra Virgin Olive Oil and bake until golden, roughly 20 mins. Scatter spinach and drizzle with Extra Virgin Olive Oil and back for an additional 5 minutes. Remove pizza from oven and finish with Sea Salt and Pepper, another generous drizzle of Extra Virgin Olive Oil and your choice of De Nigris Finishing Glaze’.

Flatbread Pizza 2 July 2016As a thought leader and advocate for truth and education within the Specialty Food world, for over 14 years Jason Topolewski has worked with the finest producers of true specialty foods from all over the world and has curated some of the most notable imported Specialty Food collections in the United States.