Olio di Tartufo Bianco - White Truffle infused Oil
Drizzle a bit in your favorite potato soup, on fresh focaccia, drizzled on white bean puree crostini, or as a simple condiment for a spinach salad.
Crema di Pistacchio: - Pistachio cream
Use it on Pandoro - a traditional Christmas bread, in a crepe or on a waffle, on ice cream, or paired with cheese for an interesting contrast - gorgonzola, provolone or ricotta!
Nduja - Salame and hot pepper mix
Spread on toasted bread with cream cheese, or mixed directly into hot pasta, it’s spicy hot and exhilarating, and your sinuses will thank you!
Pate di Olive - Olive tapenade
Spread inside your favorite piadina with turkey and arugula/rocket, or on a crusty slice of bread topped with sundried tomatoes!
Ragu’ di Cinghiale - Wild Boar Meat Sauce
Served with fresh pappardelle and grated Parmigiano Reggiano on top or in the middle of an arancina- a Sicilian rice ball!
Olio di olive - Olive oil
Do I really need to give you ideas? Drizzled over bruschetta or as the base for a vinaigrette or by itself!
Salsa Tartufata Estiva - Summer Truffle Sauce from Campania - a mix of wood mushrooms and truffles
Condimento Cime di Rapa - Turnip Greens - a traditional Pugliese pasta sauce be served with orecchiette, ear-shaped pastaAnd here's what we'll be getting from Cook Sister:
"A copy of Rainbow Cuisine. This is a lavishly illustrated, A4 size, 224 page hardcover cookbook containing the multicultural dishes that make up the Rainbow Nation's cuisine (including koeksisters!). The book is by renowned South African food writer Lannice Snyman and photographer Andrzej Sawa and contains not only traditional recipes, but also beautiful photographs and descriptions of the provinces that make up South Africa. And to get you in the mood, I'll throw in a few South African goodies too. While you're reading, you'll need a nice cup of tea in your hand, so why not try some lemon-flavoured Rooibos tea. And to snack on, you could try my favourite and unique South African chocolate bar Peppermint Crisp - I've put in a two as they're very moreish... For healthier tastes, there are two dried fruit rolls (guava and fig) - a standard of South African school lunchboxes. And for when you next get the urge to braai, I'll send you some Ina Paarman black olive and rosemary seasoning."
So when the weather warms up this year -- let's set a date in the Spring -- I'll finally host a braai! I've got the grinder and sausage stuffing attachments for my Kitchenaid, so I'll even make sausages!