MASIELLO
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pickled wild onions a favorite of the Puglia region in Italy used in salads and on platters
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Grilled Artichoke hearts in oil from the south of Italy. Perfect to use straight from the jar, does not require any cooking but can be added to any dish and heated as is or in a sauce.
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Juicy artichokes char-grilled and marinated in garlic, herbs and sunflower oil.
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Juicy artichokes char-grilled and marinated in garlic, herbs and sunflower oil.
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BORLOTTI BEANS ARE A VARIETY OF KIDNEY BEAN WIDELY USED IN ITALIAN COOKING. THEY HAVE A SLIGHTLY SWEET FLAVOUR WITH A CREAMY TEXTURE
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Capers packed in salt have a fresher, almost floral flavour and aroma. They keep their shape and firmness better, too. Rinse brined capers before using. Salt-packed capers are too salty to be eaten straight from the jar; soak them in cool water for about 15 minutes and rinse in several changes of water. If the capers are large, you can chop them roughly unless you want a big burst of caper flavor. For an unusual garnish or salad addition, pat capers dry and then lightly fry them in a little olive oil. They'll get crisp and open up like the little flowers they are. Also a great addition to fish meals.
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