For 4 lucky people
2 pounds of sashimi-grade tuna, preferably ahi or yellowtail
Bardi extra virgin olive oil
fresh rosemary
whole black peppercorns
Cardum extra virgin olive oil with lemon
Corte Padana balsamic vinegar
1. Coat the fish with Bardi on both sides.
2. In a food processor fitted with the metal blade, chop the
rosemary and black peppercorns coarsely.
3. Pat the rosemary and black pepper onto both sides of
the fish. Cover and let it marinate in the refrigerator for 2-4
hours.
4. When it is time to cook, heat a grill or a grill pan to very
hot. Add a little bit of Bardi – just enough to coat the grill so
that the fish doesn't stick. Cook at most for one minute.
Take the fish off the grill and add Bardi again. Cook the
other side of the fish at most for one minute.
5. Off heat, plate the fish. Pour a touch of Cardum Lemon
on top of each portion, along with a splash of our Corte
Padana balsamic vinegar.
Buon appetito!
2 pounds of sashimi-grade tuna, preferably ahi or yellowtail
Bardi extra virgin olive oil
fresh rosemary
whole black peppercorns
Cardum extra virgin olive oil with lemon
Corte Padana balsamic vinegar
1. Coat the fish with Bardi on both sides.
2. In a food processor fitted with the metal blade, chop the
rosemary and black peppercorns coarsely.
3. Pat the rosemary and black pepper onto both sides of
the fish. Cover and let it marinate in the refrigerator for 2-4
hours.
4. When it is time to cook, heat a grill or a grill pan to very
hot. Add a little bit of Bardi – just enough to coat the grill so
that the fish doesn't stick. Cook at most for one minute.
Take the fish off the grill and add Bardi again. Cook the
other side of the fish at most for one minute.
5. Off heat, plate the fish. Pour a touch of Cardum Lemon
on top of each portion, along with a splash of our Corte
Padana balsamic vinegar.
Buon appetito!
| If it's Christmas Eve, there‘s fish cooking in every Southern-Italian- American kitchen. And it's cooking the healthy way – in Italian extra virgin olive oil. Christmas Eve, not Christmas Day, is the big celebration. It's one of the two days of the year that is absolutely meatless for Italian-Americans – the other is Good Friday – and it's a fish feast. This month, we are lucky to have a special recipe from Edoardo Baldi, chef-owner of the famous E. Baldi restaurant in Beverly Hills. Italian-born Edoardo knows olive oil, and he uses Olio&Olive hand- harvested extra virgin olive oils because of their unequaled flavors -- two different ones in this delicious, simple dish. Bardi extra virgin olive oil, our blend of four Tuscan olives, is used as a marinade. Cardum extra virgin olive oil with lemon, made from two kinds of olives and lemon indigenous to the island of Sardinia, finishes the dish. Edoardo was born in northern Italy into a restaurant family. His grandmother owned a restaurant; his father's restaurant is Ristorante Giorgio Baldi in Santa Monica, California. They use Olio&Olive oils, too. They also have their own line of house-made tomato sauces, available on our website. Included in the seven seafood courses – although there is no need to limit yourself to seven – might be a clear Italian-style Clam Broth. No milk like Boston clam chowder, no tomato like Manhattan clam chowder. Just heat extra virgin olive oil and lightly saute onions, celery, and carrots, then add fresh clams for a few minutes until they pop open. Spaghetti with a sauce of extra virgin olive oil, anchovies, mussels, or clams and fresh parsley will surely be there. Very traditional is Bacala – dried salt cod reconstituted and cooked in an olive-oil based tomato sauce with potatoes. In the Italian-American home, American favorites put in an appearance, too, in the form of Shrimp Cocktail and Stuffed Lobster. The stuffing might have Parmigiano in it and even mozzarella on top, but it will surely be moistened with Italian extra virgin olive oil. 'Tis the season to celebrate, so celebrate extra virgin olive oil – it's the extra vegetable! |
| Feast of the seven fishes |
| Grilled fish with Bardi and Cardum Lemon |
|
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Chef Edoardo Baldi knows olive oil, and he uses Olio&Olive hand-harvested extra virgin olive oils because of their unequaled flavors. Chef Edoardo Baldi www.ebaldi.com |
"Wonderful products...finally, an importer of REAL
Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
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Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
More Reviews