July Selection: Farm to Fork
* Delivery WEDNESDAY July 16 *
All of our producers share the philosophy of embracing quality and flavor above all else and practice traditional farming methods with no pesticides and an emphasis on nature and simplicity. This is why (we think) our products taste better than their industrial counterparts.
In the July Selection you will enjoy a summery assortment of traditional stone-ground tagliatelle; chickpeas from Loreto Aprutino; Sicilian artichokes, organic cherry tomatoes, truffle salt made with black summer truffle and acacia honey with saffron. These products have been harvested on the producer’s own estates and are now ready for your table. Have some fun with them, we have offered ideas for grilling, cool summer salads and warm dishes for the cooler months to come. Experiment and enjoy!
In the July Selection:
Marcozzi Stone-Ground Tagliatelle
Made with 100% organic Italian eggs and a single variety of durum wheat semolina (from one wheat field) these rustic, protein and fiber-rich Tagliatelle also have the “Qm” Qualita’ Marche certification of an authentic regional product.
Verrigni has partnered with Belfiore, a small neighboring Abruzzese farmer/producer to bring to market for the first time these fine “dwarf” chickpeas typical of the region.
Trimarchi di Villa Marchese Sicilian Artichokes
You will find that these Sicilian artichokes packed in the estate’s own EVOO maintain their firmness and crunch, as well as their outstanding flavor. No soggy artichokes here! Put them on a skewer, drizzle them with their own EVOO and grill!
Agricola Paglione Pomodorini Pugliesi
Combine these flavorful organic Apulian cherry tomatoes with the artichokes on the grill. Sprinkle with the Truffle Salt.
Truffle Salt by Giuliano Tartufi
We chose the course sea salt from Sicily flavored with black summer truffle. Use it to sprinkle it over everything, rub meat, flavor soups and pastas.
“Ambra Liquida” 100% Organic Acacia Honey with Saffron
Another (very) small-producer partner of Verrigni’s, Croco e Smilace is a two-person run farm in Tuscany. Inspired by a Medieval recipe for soothing teething (and having many other medicinal benefits) “Ambra Liquida” is made with acacia honey from organic beekeeping and saffron stems, all from their farm. Use on cheese in all its forms, lard, glazing roasts and seafood, stuffing for pasta with a touch of pear and ricotta cheese, dessert, ice cream, fruit salad, yogurt, candied fruit, tea, herbal teas. Ideal for breakfast on a slice of good, crunchy bread.
Recipe: Summer Chickpea Salad and Bruschetta
1 box Belfiore Ceci di Loreto Aprutino, pre-soaked and cooked.*
2 cups celery, including some of the chopped leaves
1 cup red onion, minced
Trimarchi di Villa Marchese Sicilian artichokes
Italian flat-leaf parsley, minced
3 cloves garlic, minced
Extra-virgin olive oil
Giuliano Tartufi Truffle salt and freshly ground black pepper
Agricola Paglione Peperoncini Pugliesi (from last month’s selection)
Hard, crusty Italian bread
*First Soak ceci in cool water overnight for 24 hours. Cook them for 2-4 hours or until tender. Let cool.
In a large bowl, stir the pre-soaked and cooked chickpeas, celery, onion, artichokes, parsley, garlic, peperoncini and olive oil (try using the EVOO from the artichokes and, if you dare, from the peperoncini). Dress lightly with the white vinegar, to taste. Add salt and pepper to taste. For best results let sit for 1 or 2 hours before serving.
Toast the sliced bread on a grill or in an oven for 4 to 5 minutes. Drizzle with olive oil. Season with salt and pepper. Spoon some of the chickpea mixture over the bread and serve.
Typical Regional Recipe: Pasta and Ceci
This is a simple recipe with many variations and typically used during the cooler months. It can be made with a lot or a little of broth, with or without the tomato sauce and pancetta, so create your own version and enjoy.
Pasta (any pasta will do, try a short pasta if you are using more broth, or a nice long pasta like the Tagliatelle if you are creating a thicker sauce with the ceci.)
Cooked ceci beans (chickpeas)
Carrots, celery, onion, garlic
Vegetable broth (1-2 cups, to taste)
Soak the ceci in cold water overnight for 24 hours. Then, slowly cook them in salted water for 3-4 hours or until they are tender.
For the sauté mixture (soffrito): Carrots, celery salt, pepper, smoked pancetta, rosemary, extra virgin olive oil, vegetable broth, tomato puree.
Mince carrots, celery, onion and garlic and sauté for 15min in olive oil, then add the finely chopped rosemary, stir and add the pancetta. Let cook on low heat for a few minutes and then add the chickpeas (already cooked), mix well, then and cover with vegetable broth and add the tomato puree. Simmer on low heat for at least 15 minutes. In the meantime boil the water for the pasta. Take 1/3 of the chickpeas and puree them until creamy; then add them to the pan along with the remaining chickpeas. Cook the pasta in salted boiling water until al dente, then drain and add to the pot with the chickpeas. Flavor with salt and pepper to taste. Serve and enjoy!