by David Calafiore | Sep 10, 2020
Making Artichokes 2 cups unseasoned artichoke hearts – fresh (cooked) or canned in water ⅓ cup Tuscan Herb Infused Olive Oil 1 teaspoon Kosher salt ½ teaspoon fresh oregano ½ teaspoon red chile pepper flakes crushed 2 tablespoons freshly-squeezed lemon juice...
by David Calafiore | Sep 10, 2020
Ingredients: Bakery Baguette cut into 8, 1inch thick slices. 2 large heirloom tomatoes cut in half and diced 1/3 cup Super Fresh Aus Hojiblanca or Chilean Favolosa EVOO 1 tbsp Aged Traditional Balsamic Vinegar Or Elderberrry Balsamic Vinegar 1/3 cup fresh basil thinly...
by David Calafiore | Aug 12, 2020
Flat Bread Dough 2 1/2 cups of AP unbleached flour 1 cup warm water 2 tablespoons Wild Mushroom & Sage Olive Oil 2 teaspoons active dry yeast 1 teaspoon salt 1 teaspoon granulated sugar Mushroom Topping 1 large shallot, thinly sliced 2 tablespoons Wild Mushroom...
by David Calafiore | Aug 12, 2020
Making Artichokes 2 cups unseasoned artichoke hearts – fresh (cooked) or canned in water ⅓ cup Tuscan Herb Infused Olive Oil 1 teaspoon Kosher salt ½ teaspoon fresh oregano ½ teaspoon red chile pepper flakes crushed 2 tablespoons freshly-squeezed lemon juice...
by David Calafiore | Jul 22, 2020
5 fl oz (15cl) of white wine 3 1/3 fl oz (10cl) olive oil 4 eggs 1/2 teaspoon salt 2 1/2 cup (250g) all purpose flour 1 teaspoon of baking powder (about 5g) 5 ounces (150g) grated swiss cheese or cheddar 1 large onion 3 1/2 ounces (100g) bacon 7 ounces (200g) baked...
