Parmigiano-Reggiano
“Gelato”
Bruschetta
Fettunta
4 medium tomatoes (11/2 pounds),
peeled, seeded and very coarsely
chopped
8 slices Tuscan bread
1 cup heavy cream
2 garlic cloves, peeled
1 teaspoon nutmeg
1 tablespoon coarse kosher salt
Kirkland Signature Extra Virgin Olive
Oil from Tuscany
2 cups grated Kirkland Signature
Parmigiano-Reggiano
12 slices crusty French or Italian bread,
about 3 inches in diameter
Salt
2 to 3 garlic cloves, split
In a heavy saucepan over medium-high
heat, watching constantly, bring cream
and nutmeg to a boil. Add Parmigiano-
Reggiano, a cup at a time, stirring con-
stantly, until all the cheese is
incorporated. Continue stirring until
cheese is melted, about 1 minute.
Remove from heat, pour into a shallow
heat-resistant dish and cool to room
temperature. Cover dish and refrigerate
until stiffened, about 40 minutes. Using
an ice cream scoop, scoop portions of
“gelato” onto 6 salad plates. Garnish
with pear slices.
Serves 6.
3 tablespoons Kirkland Signature Extra
Virgin Olive Oil from Tuscany
2 teaspoons sherry vinegar or Kirkland
Signature Balsamic Vinegar of
Modena
Grill the bread over coals or toast it in
the oven until golden brown. Rub it
with the garlic, drizzle with abundant
olive oil and sprinkle with salt. Serve
immediately.
Serves 4.
15 basil, Italian parsley or mint leaves,
coarsely chopped
Freshly ground black pepper
Plum Tomato Pie
3 pounds plum tomatoes
Ciambellone All’olio
Serve with vin santo or Vernaccia wine for
dessert; if there are any leftovers, serve
with cappuccino for breakfast the next
morning.
Toss the tomatoes with the coarse salt 3 tablespoons powdered sugar
and drain for 30 minutes in a colander 7 tablespoons Kirkland Signature Extra
set over a bowl. Toast the bread slices Virgin Olive Oil
on both sides; use the broiler so they 3 cloves garlic
don’t get stuck in the toaster. Rub the
top of each of the slices with the garlic 3 tablespoons chopped rosemary
cloves. Brush the top of each of the 1 1/4 cups flour
slices with the olive oil. Gently press 1 teaspoon sugar
down on the drained tomatoes to extract 1/2 cold unsalted butter, cut into small
more juice, transfer them to a bowl and pieces
toss with the vinegar and chopped Quarter teaspoon salt
herbs. Season tomato mixture to taste
with pepper, then spoon it in small Quarter cup ice water
mounds on top of the toasts.
3 eggs
2 cups sugar
Serves 6 as a light first course or makes Preheat oven to 350°F.
12 hors d’oeuvres.
1 cup Kirkland Signature Extra Virgin
Olive Oil from Tuscany
Cut tomatoes into pieces lengthwise
1 cup milk
Grated zest of 3 lemons
2 cups flour
Sea Bass in a Salt Crust and remove seeds. Mix powdered sugar with oil in a small saucepan and heat to
Twigs of thyme and rosemary caramelize them. Add tomatoes, garlic,
2 whole medium-size sea bass, about and rosemary to the caramel. Toss to
1 teaspoon baking powder
1 teaspoon baking soda
2 pounds each, cleaned coat. Remove from heat, place in an
ovenproof dish and bake for 30 minutes.
2 cups or more coarse cooking salt
Pinch of salt
Kirkland Signature Extra Virgin
Confectioners’ sugar for dusting
Olive Oil To make the pastry, mix the flour, gran-
2 lemons, cut into wedges ulated sugar and salt together. Cut in butter to form pea-size crumbs, then
Preheat oven to 350°F. Butter and flour a slowly add ice water until a ball forms.
12-inch cake pan. Preheat oven to 350°F. Slip thyme and (I use a food processor.) Roll out crust
In a large bowl, whisk together the eggs rosemary in fish cavity. Cover the bot- and place in 13” round tart pan. Prebake
and sugar. Add the olive oil, milk and tom of a large ovenproof dish with half at 375˚ for about 10 minutes. Remove
lemon zest, and mix well. In another of the coarse salt. Place bass on the salt, and distribute cooked tomatoes on top.
bowl, stir together the flour, baking cover with the rest of the salt and bake Let stand for 2 hours. Bake for 30 min-
powder, baking soda and salt. Add dry for about 50 minutes. Break the crust at utes at 350 degrees.
ingredients to the egg mixture, stirring the table and serve accompanied by a Serves 8.
just until blended—do not overmix. Pour thin stream of olive oil and lemon
the batter into the prepared pan. Bake wedges.
until a toothpick inserted into the center Serves 6.
comes out clean, 50 to 55 minutes.
Remove to a wire rack to cool completely. Loosen the sides with a knife
and invert onto a serving plate. Dust the
cake with confectioners’ sugar.
Serves 12.
