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Recipes and photographs by Jason Gibb
Dedication
To Grandfather Jack, who sadly never did see the grove
Contents
Cover
Title Page
Dedication
Recipes
Adopt Your Own Olive Tree
Acknowledgements
Copyright
About the Publisher
Dolce Vita Diaries: the Recipes
After leaving their careers in television, Cathy Rogers and Jason Gibb, accompanied by their young daughter Rosie, packed up their LA lives and headed for the Mediterranean. They had bought an abandoned olive grove to earn them an honest, if back-breaking living. The following delicious recipes have been inspired by their love of olive oil and their experiences of la Dolve Vita; they can also be found along with the captivating story of Cathy and Jason's adventure in The Dolce Vita Diaries, available as a separate print and ebook.
Olive oil tasting
Infusing olive oil
Lemon ravioli with sage butter
Orecchiette pasta with cauliflower
Pan-fried trout with polenta crust and almonds
Orange, almond and caraway seed cake
Strozzapreti
Maccheroni di Campofilone
Aubergine involtini with sapa sauce
Preserving lemons
Hollywood pasta
Roasted butternut squash risotto with home-made pesto
Cannellini humus with parsley
Cannellini humus with lemon and basil
Plum, peach and almond cake
Pear, parmesan and rocket risotto
Oven-roasted tomatoes
Marinated aubergines
Lentils from Castelluccio
Panzanella
Fusilli with courgette and saffron
Sliced steak on a bed of rocket and tomatoes
Tagliatelle with porcini mushrooms
Grilled lamb
Oily chicory
Silvano and his sacred sapa
Polenta with sapa
Sapa and pecorino
Sapa with ice cream
Sapa with strawberries
Onion and sapa tart
Penne all’arrabbiata
The Loro Piceno Shield
Twice-cooked biscuits
Fat chips shallow fried in olive oil
Battered feta cheese
Real ketchup with Italian tomatoes
Artichoke and pea bruschetta
Halloumi stir-fried with harissa
Taverna Loro
Focaccia
Pumpkin flowers stuffed with sheep’s ricotta
Potato soup with pig’s cheek
Strawberry pannacotta with balsamic
Spaghetti with lemon and parmesan cheese
Trout preserved in olive oil
Ricciarelli biscuits
Mandarin breakfast cake
Hazelnut meringue layer cake
Oven-baked perch with potatoes, olives and mandarin olive oil
Antipasti: Meat, cheese and bruschetta
Spaghetti with anchovies, olives and capers
Secondo piatto: Breaded veal cutlets
Contorno: Potatoes roasted with garlic and rosemary
Seafood fritto misto
Spaghetti with clams
Spiralini with ricotta and tomatoes
Vincisgrassi
Osso buco
Saffron risotto
Spaghetti for hungry footballers
Cherryand pinenut focaccia
Fig jam
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