{"id":7518457603,"title":"Giardini Di Canalotto 500ml","handle":"giardini-di-canalotto-500ml","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e500ml\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eProduced from pitted olives harvested in the area of Castelvetrano and pressed within 12 hours, this olive oil's creaminess makes it unique, ideal for dishes based on fish or on raw vegetables.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eShelf life: 12 Months\u003c\/span\u003e\u003cbr\u003eORIGIN :\u003cspan\u003e ITALY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cheader class=\"entry-header\"\u003e\n\u003ch1 class=\"entry-title\"\u003eFISH IN PINE NUT SAUCE\u003c\/h1\u003e\n\u003c\/header\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eServes 8\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eINGREDIENTS\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1\/2 cup pine nuts\u003c\/li\u003e\n\u003cli\u003e4 tablespoons California Olive Ranch\u003cspan\u003e \u003c\/span\u003eextra virgin olive oil\u003c\/li\u003e\n\u003cli\u003e1 large onion, finely chopped\u003c\/li\u003e\n\u003cli\u003e1 teaspoon sweet paprika\u003c\/li\u003e\n\u003cli\u003e1 tablespoon finely minced garlic\u003c\/li\u003e\n\u003cli\u003e1\/4 cup fresh bread crumbs\u003c\/li\u003e\n\u003cli\u003ePinch of saffron threads, warmed and crushed, optional\u003c\/li\u003e\n\u003cli\u003e1 1\/2 cups peeled, seeded, and chopped tomatoes\u003c\/li\u003e\n\u003cli\u003e1 cup fish stock or dry white wine\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 1\/2 pounds firm white fish fillet, cut into 8 pieces\u003c\/li\u003e\n\u003cli\u003e1 cup English peas, cooked until tender-crisp (optional)\u003c\/li\u003e\n\u003cli\u003e1\/4 cup chopped fresh flat-leaf parsley or mint\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDIRECTIONS\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 350°F. Spread the pine nuts on a baking sheet and toast in the oven, stirring occasionally, until fragrant and golden, about 8 minutes. Pour onto a plate to cool. Transfer 1\/4 cup of the toasted nuts to a nut grinder or small food processor and grind or pulse until finely ground.\u003c\/li\u003e\n\u003cli\u003eTo make the sauce, in a frying pan, heat 2 tablespoons of the\u003cstrong\u003e \u003c\/strong\u003eCalifornia Olive Ranch\u003cspan\u003e \u003c\/span\u003eextra virgin olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the paprika, garlic, ground pine nuts, bread crumbs, and saffron, if using, and cook, stirring often, for 3 minutes. Add the tomatoes and stock and cook, stirring occasionally, until thickened, 5 to 8 minutes. Season to taste with salt and pepper. Keep warm over low heat.\u003c\/li\u003e\n\u003cli\u003eIn a large frying pan, heat the remaining 2 tablespoons oil over medium heat. Sprinkle the fish with salt and pepper, add to the pan, and cook, turning once, until browned on both sides, about 3 minutes on each side. Pour the sauce over the fish, add the peas, if using, and simmer until the fish is opaque throughout, about 5 minutes longer.\u003c\/li\u003e\n\u003cli\u003eTransfer to a serving dish or individual dishes, and garnish with the remaining pine nuts and the parsley. Serve at once.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","published_at":"2016-08-27T20:00:35+05:30","created_at":"2016-07-14T22:11:18+05:30","vendor":"Barbera","type":"Olive Oil","tags":["Extra Virgin","Oil","Olive Oil"],"price":7000,"price_min":7000,"price_max":7000,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":23710365251,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":false,"name":"Giardini Di Canalotto 500ml","public_title":null,"options":["Default Title"],"price":7000,"weight":0,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/giardini-di-canalotto.jpg?v=1468516081"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/giardini-di-canalotto.jpg?v=1468516081","options":["Title"],"content":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e500ml\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eProduced from pitted olives harvested in the area of Castelvetrano and pressed within 12 hours, this olive oil's creaminess makes it unique, ideal for dishes based on fish or on raw vegetables.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eShelf life: 12 Months\u003c\/span\u003e\u003cbr\u003eORIGIN :\u003cspan\u003e ITALY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cheader class=\"entry-header\"\u003e\n\u003ch1 class=\"entry-title\"\u003eFISH IN PINE NUT SAUCE\u003c\/h1\u003e\n\u003c\/header\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eServes 8\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eINGREDIENTS\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1\/2 cup pine nuts\u003c\/li\u003e\n\u003cli\u003e4 tablespoons California Olive Ranch\u003cspan\u003e \u003c\/span\u003eextra virgin olive oil\u003c\/li\u003e\n\u003cli\u003e1 large onion, finely chopped\u003c\/li\u003e\n\u003cli\u003e1 teaspoon sweet paprika\u003c\/li\u003e\n\u003cli\u003e1 tablespoon finely minced garlic\u003c\/li\u003e\n\u003cli\u003e1\/4 cup fresh bread crumbs\u003c\/li\u003e\n\u003cli\u003ePinch of saffron threads, warmed and crushed, optional\u003c\/li\u003e\n\u003cli\u003e1 1\/2 cups peeled, seeded, and chopped tomatoes\u003c\/li\u003e\n\u003cli\u003e1 cup fish stock or dry white wine\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 1\/2 pounds firm white fish fillet, cut into 8 pieces\u003c\/li\u003e\n\u003cli\u003e1 cup English peas, cooked until tender-crisp (optional)\u003c\/li\u003e\n\u003cli\u003e1\/4 cup chopped fresh flat-leaf parsley or mint\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDIRECTIONS\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 350°F. Spread the pine nuts on a baking sheet and toast in the oven, stirring occasionally, until fragrant and golden, about 8 minutes. Pour onto a plate to cool. Transfer 1\/4 cup of the toasted nuts to a nut grinder or small food processor and grind or pulse until finely ground.\u003c\/li\u003e\n\u003cli\u003eTo make the sauce, in a frying pan, heat 2 tablespoons of the\u003cstrong\u003e \u003c\/strong\u003eCalifornia Olive Ranch\u003cspan\u003e \u003c\/span\u003eextra virgin olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the paprika, garlic, ground pine nuts, bread crumbs, and saffron, if using, and cook, stirring often, for 3 minutes. Add the tomatoes and stock and cook, stirring occasionally, until thickened, 5 to 8 minutes. Season to taste with salt and pepper. Keep warm over low heat.\u003c\/li\u003e\n\u003cli\u003eIn a large frying pan, heat the remaining 2 tablespoons oil over medium heat. Sprinkle the fish with salt and pepper, add to the pan, and cook, turning once, until browned on both sides, about 3 minutes on each side. Pour the sauce over the fish, add the peas, if using, and simmer until the fish is opaque throughout, about 5 minutes longer.\u003c\/li\u003e\n\u003cli\u003eTransfer to a serving dish or individual dishes, and garnish with the remaining pine nuts and the parsley. Serve at once.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e"}

Giardini Di Canalotto 500ml

Product Description
QAR 70
Maximum quantity available reached.

500ml

Produced from pitted olives harvested in the area of Castelvetrano and pressed within 12 hours, this olive oil's creaminess makes it unique, ideal for dishes based on fish or on raw vegetables.

Shelf life: 12 Months
ORIGIN : ITALY

Suggested recipe:

FISH IN PINE NUT SAUCE

Serves 8

INGREDIENTS

  • 1/2 cup pine nuts
  • 4 tablespoons California Olive Ranch extra virgin olive oil
  • 1 large onion, finely chopped
  • 1 teaspoon sweet paprika
  • 1 tablespoon finely minced garlic
  • 1/4 cup fresh bread crumbs
  • Pinch of saffron threads, warmed and crushed, optional
  • 1 1/2 cups peeled, seeded, and chopped tomatoes
  • 1 cup fish stock or dry white wine
  • Salt and freshly ground black pepper
  • 1 1/2 pounds firm white fish fillet, cut into 8 pieces
  • 1 cup English peas, cooked until tender-crisp (optional)
  • 1/4 cup chopped fresh flat-leaf parsley or mint

DIRECTIONS

  1. Preheat the oven to 350°F. Spread the pine nuts on a baking sheet and toast in the oven, stirring occasionally, until fragrant and golden, about 8 minutes. Pour onto a plate to cool. Transfer 1/4 cup of the toasted nuts to a nut grinder or small food processor and grind or pulse until finely ground.
  2. To make the sauce, in a frying pan, heat 2 tablespoons of the California Olive Ranch extra virgin olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the paprika, garlic, ground pine nuts, bread crumbs, and saffron, if using, and cook, stirring often, for 3 minutes. Add the tomatoes and stock and cook, stirring occasionally, until thickened, 5 to 8 minutes. Season to taste with salt and pepper. Keep warm over low heat.
  3. In a large frying pan, heat the remaining 2 tablespoons oil over medium heat. Sprinkle the fish with salt and pepper, add to the pan, and cook, turning once, until browned on both sides, about 3 minutes on each side. Pour the sauce over the fish, add the peas, if using, and simmer until the fish is opaque throughout, about 5 minutes longer.
  4. Transfer to a serving dish or individual dishes, and garnish with the remaining pine nuts and the parsley. Serve at once.
Vendor: Barbera

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