{"id":4400,"date":"2018-10-13T08:06:11","date_gmt":"2018-10-13T08:06:11","guid":{"rendered":"http:\/\/zestmag.com\/online\/?p=4400"},"modified":"2018-10-13T08:06:11","modified_gmt":"2018-10-13T08:06:11","slug":"delightful-dining-that-honors-italian-heritage","status":"publish","type":"post","link":"http:\/\/zestmag.com\/online\/delightful-dining-that-honors-italian-heritage\/","title":{"rendered":"Delightful dining that honors Italian heritage"},"content":{"rendered":"

Italy<\/span>\u00a0is one of the world’s great food nations, and many dishes have Italian roots. In honor of Italian heritage, light up the dinner table and impress your friends and family with sophisticated, traditional Italian recipes.<\/strong><\/p>\n

Creating a true taste of Italy means including an abundance of smooth, high-quality extra-virgin olive oil.<\/p>\n

The ease and simplicity of shared dishes like Marinated Roasted Portobello Mushrooms with Olive Oil Agrodolce \u2013 a traditional Italian sweet and sour sauce \u2013 focuses on quality ingredients inspiring quality memories. The artistry behind the olive oil shines in Creamy Potato Leek Soup with Olive Oil Pistou and Sicilian Lamb Meatballs with Whipped Feta-Olive Oil Spread, each recipe celebrating the embodiment of Italian cuisine.<\/p>\n

Celebrate the best of\u00a0Italy<\/span>\u00a0in your own kitchen by incorporating Italian artisan-inspired dishes ideal for memorable moments with loved ones.<\/p>\n

Sicilian Lamb Meatballs with Whipped Feta-Olive Oil Sauce<\/strong>
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4<\/p>\n

Sicilian Lamb Meatballs:
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 pound ground lamb
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoon Carapelli Unfiltered Extra Virgin Olive Oil\u00a0
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/3 \u00a0\u00a0\u00a0\u00a0\u00a0 cup panko breadcrumbs
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons pine nuts
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons golden raisins
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 large egg, lightly beaten
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3\/4 \u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon kosher salt
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon ground black pepper<\/p>\n

Feta-Olive Oil Sauce:
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 pound feta cheese, crumbled
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons Carapelli Unfiltered Extra Virgin Olive Oil
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons plain Greek yogurt<\/p>\n

To make Lamb Meatballs: Heat oven to 375 F. Line large rimmed baking sheet with parchment paper.<\/em><\/p>\n

In large bowl, mix lamb, olive oil, panko bread crumbs, pine nuts, raisins, egg, salt and pepper. Use hands to mix all ingredients together.<\/em><\/p>\n

Roll mixture into approximately 36 meatballs about 1 inch in diameter and place on baking sheet.<\/em><\/p>\n

Bake 15 minutes until sizzling and golden brown.<\/em><\/p>\n

To make Feta-Olive Oil Spread: In food processor, blend feta cheese, olive oil and yogurt 30-45 seconds until creamy.<\/em><\/p>\n

Serve Lamb Meatballs with Feta-Olive Oil Sauce for dipping or scooping.<\/em><\/p>\n

Marinated Roasted Portobello Mushrooms with Olive Oil Agrodolce<\/strong>
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4<\/p>\n

Roasted Mushrooms:
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 pounds Portobello mushrooms
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 cup Carapelli Organic Extra Virgin Olive Oil
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoons fresh sage, minced
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoons fresh rosemary, minced
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 kosher salt, to taste
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 freshly ground black pepper, to taste<\/p>\n

Agrodolce:\u00a0
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 cup red wine vinegar
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons honey
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Carapelli Organic Extra Virgin Olive Oil<\/p>\n

To make Roasted Mushrooms: Clean and destem mushrooms, cutting large mushroom caps in half.<\/em><\/p>\n

In large bowl, toss mushrooms with olive oil, fresh sage and fresh rosemary. Let mushrooms marinate 1 hour, tossing occasionally to absorb oil.<\/em><\/p>\n

Heat oven to 400 F. Line two large baking sheets with parchment paper.<\/em><\/p>\n

Spread marinated mushrooms on baking sheets, making sure mushrooms are in single layer and not crowded. Sprinkle lightly with salt and pepper.<\/em><\/p>\n

Roast 30 minutes until mushrooms are crisped and golden brown at edges.<\/em><\/p>\n

To make Agrodolce: In small saucepan over medium-low heat, bring vinegar and honey to simmer, stirring occasionally until honey dissolves.<\/em><\/p>\n

Continue simmering 15-20 minutes until vinegar is reduced by half and is thick and syrupy.<\/em><\/p>\n

To serve, place roasted mushrooms on platter and drizzle generously with Agrodolce and olive oil. Serve with choice of side.<\/em><\/p>\n

Rustic Tuscan Potato Leek Soup with Olive Oil Pesto<\/strong>
Prep time: 15 minutes
Cook time: 50 minutes
Servings: 6<\/p>\n

Potato Leek Soup:
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 medium-large leeks
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons Carapelli Unfiltered Extra Virgin Olive Oil
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 large garlic clove, coarsely chopped
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon kosher salt, plus additional, to taste (optional)
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 pounds\u00a0Yukon<\/span>\u00a0gold potatoes, peeled and diced into 2-inch cubes
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 6 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cups chicken or vegetable broth<\/p>\n

Pesto:
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 packed cup fresh basil
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 packed cup flat-leaf parsley
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 medium-large garlic clove, roughly chopped
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons pine nuts or 1\/4 cup walnuts
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon kosher salt
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/4 \u00a0\u00a0\u00a0\u00a0\u00a0 cup Carapelli Unfiltered Extra Virgin Olive Oil<\/p>\n

To make Potato Leek Soup: Trim bulb ends and tough, dark green stems off leeks. Slice tender white and light green stems in half lengthwise then soak in cold water 10-15 minutes to remove dirt. Drain leeks, rinse well and slice into thick half-moons.<\/em><\/p>\n

In large Dutch oven or stockpot over medium-low heat, heat olive oil. Add leeks, garlic and salt. Cook, stirring occasionally, until leeks are soft, about 10 minutes.<\/em><\/p>\n

Add potatoes and broth. Cover and increase heat to medium. Bring soup to simmer then uncover and continue cooking 30 minutes.<\/em><\/p>\n

Using immersion blender, puree soup until smooth, or carefully ladle into standing blender to puree in batches. Taste and add more salt, if desired.<\/em><\/p>\n

To make Pesto: In food processor, pulse basil, parsley, garlic, pine nuts, salt and olive oil to make chunky herb sauce.<\/em><\/p>\n

To serve, ladle soup into bowls and spoon Pesto on top of each serving.<\/em><\/p>\n

Find more Italian flavors and recipes at\u00a0carapelliusa.com<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Celebrate the best of\u00a0Italy\u00a0in your own kitchen by incorporating Italian artisan-inspired dishes ideal for memorable moments with loved ones.<\/p>\n","protected":false},"author":3,"featured_media":4401,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[776,2048,19,1777,650,1504,20],"class_list":["post-4400","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition","tag-dining","tag-good-life","tag-health","tag-italian-cuisine","tag-nutrition","tag-recipes","tag-wellness"],"_links":{"self":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts\/4400","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/comments?post=4400"}],"version-history":[{"count":1,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts\/4400\/revisions"}],"predecessor-version":[{"id":4402,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts\/4400\/revisions\/4402"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/media\/4401"}],"wp:attachment":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/media?parent=4400"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/categories?post=4400"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/tags?post=4400"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}