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February We | locally made Quince paste Valentine Treats from " Bakery

BEER & CHEESE TASTING EVENT TRY

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NEW OLIVE OIL

Comf!ting Winter Soup Recipe


Fe"uary 2014

2272 Oak Bay Avenue Victoria, BC 250-592-4080 www.ottaviovictoria.com

NEWSLETTER ISSUE 46

As Virginia Woolf said: “One cannot think well, love well, sleep well, if one has not dined well.” We welcome February, the shortest but sweetest month of the year…! Cheese of the Month!

We | Quince paste!

(actually local quince paste!)!

If you haven’t tried the locally made and delicious Lifecycles Fruit Tree Project Quince Paste, now’s the time! We have just received the season’s newest batch. Made with organic, fair-trade cane sugar and organic local quince, it is an excellent accompaniment to meats and cheeses. Try the Spanish holy trinity of quince, Manchego and Jamón Serrano or have the quince with any cheese and charcuterie selection. It will likely be the most loved item on the plate! Visit the informative website: lifecyclesproject.ca

Valentine’s Day Treats

With Valentine’s Day fast approaching, our very talented pastry chef, Melanie, has been busy creating some fun treats to share. Look for: •  •  •  • 

HEART-SHAPED GHIACCIATI PEPPERMINT HEART MERINGUES CHOCOLATE MARZIPAN HEARTS FLOURLESS CHOCOLATE ESPRESSO MINI CAKE FOR 2

Treat your special someone to BOVETTI CHOCOLATE BARS, available in Caramel/Fleur de Sel, Piment d’Espelette, Maple Syrup Crystals, and Italian Pistachio. For a quick and lovely dessert, slather BONNE MAMAN DULCE DE LECHE, COCOLICO SALTED BUTTER CARAMEL SAUCE or PEANUT BUTTER AND DARK CHOCOLATE SAUCE on crêpes or use as a topping on OTTAVIO FIOR DI LATTE GELATO.

thump

WE ARE LOVING…

Try local COWICHAN PASTA

COMPANY’S VENISON AND CHANTERELLE MUSHROOM RAVIOLI

with sage burnt butter and a good helping of grated Pecorino Pepato. Look for it in our deli freezer for a delicious and nutritious quick meal.

BEER & CHEESE TASTING EVENT FEBRUARY 26, 7-9 PM

Brought to you by Ottavio and Phillips Brewing! Don’t miss this super popular and fun event as it sells out quickly. Enjoy a great evening of beer and cheese pairings at Phillips Brewing Company. TICKETS $55 per person; available at both venues


2272 Oak Bay Avenue Victoria, BC 250-592-4080 www.ottaviovictoria.com

Fe"uary 2014 NEWSLETTER ISSUE 46

✄ February’s Recipe RISI E BISI (Rice and Pea Soup)

This is not a risotto but rather a soup. You can make it as thick or thin as you like, but ideally it should be runny enough to require a spoon. o  2 ½ cups best quality frozen peas (try young peas or sweetlets) o  4 tbsp unsalted butter o  2 tbsp chopped onion o  salt to taste o  3 ½ cups Ottavio Chicken or Vegetable Stock* o  1 cup Fior di Riso Arborio Rice* o  2 tbsp chopped Italian parsley o  ½ cup freshly grated Parmigiano Reggiano* 1.  In a soup pot on medium heat, sauté butter and onion until onion is a pale gold colour. 2.  Add peas and a good pinch of salt. 3.  Cook 2-3 mins, stirring to coat the peas well. 4.  Add 3 cups of stock, cover the pot and adjust the heat so the stock bubbles at a gentle, slow boil for 10 minutes. 5.  Add the rice and remaining ½ cup of stock, stir, cover and cook at a steady moderate boil until the rice is tender but al dente (approx. 20 mins). 6.  Stir occasionally while the soup is cooking. 7.  When the rice is done, stir in the parsley and Parmigiano Reggiano, check salt and serve. *available on the deli side

TRY

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NEW OLIVE OIL!

I know we all have our favourite olive oils but maybe it’s time to try a different one. The beauty of olive oil is that it’s just like wine in its variety and flavour notes and it’s fun to discover some new ones. We encourage you to ask for a sample before purchasing one so you know what you’re getting – if we have a bottle open, we’ll gladly let you try it! Here are 2 of our favourites:  TERRA MEDI EVOO – A beautiful Greek oil made from 100% Greek Koroneiki olives from the Peloponnesian peninsula, which are hand harvested and immediately cold pressed. With an acidity of less than .5%, its flavour is smooth, buttery, and subtle, with notes of green apple and hay. Perfect for grilling, sautéing, marinating, or dressing salads.  BASILIPPO – Made from estate-grown Arbequina olives, this Spanish beauty rests in stainless steel tanks at 18˚C to protect it from heat and light. It is sweet and intensely fruity with aromas of apple, banana, tomato, and almond, with a pleasant, slightly spicy finish. Excellent drizzled on salads, risotto or pasta, seafood, fresh chèvre, or in soups.

SAVE THE DATES QUEBEC WEEK MARCH 25-29TH THE BIG CHEESE CUT SATURDAY, APRIL 26TH 11:30 AM – 1 PM

STOCK UP ON STOCKS Not the investment kind, but OTTAVIO HOUSE-MADE STOCKS for soups, stews, risotto and reductions. All our stocks are made in-house, simmered on our stove for the better part of a day, using fresh vegetables, Ocean Wise fish and local meats with no salt, so you can season them as you like. A pantry essential, make sure you always have some in your home freezer. Available in our deli freezer in Chicken, Vegetable, Beef, and Fish – there’s one for all your recipe needs. Some suggestions for using OTTAVIO STOCK:   Add Italissima Dried Tortellini* to make a delicious soup   As a base for minestrone or miso soup   Add La Molisana Pastina* (small pasta shapes) to make minestrina, a comforting, light meal with Parmigiano Reggiano*   Use with Fior di Riso Arborio or Carnaroli Rice* as a soup or for risotto (scour the internet for endless risotto making instructions and ideas)   Fish stock is great for Bouillabaisse or bisques *available on the deli side


Ottavio Newsletter February 2014