November
Try a new pasta shape with this month’s recipe Ottavio ❤️ A l’Olivier 1822 evoo & more New & Notable on our shelves What’s new at the cheese counter Host a Raclette night
November 2015
2272 Oak Bay Avenue Victoria, BC 250-592-4080 www.ottaviovictoria.com
NEWSLETTER ISSUE 65
At the Cheese Counter
‘Tis the season to have a Raclette night! We love having people over in the fall and enjoying a delicious meal of Raclette and all its accompaniments. Make sure you have some Riesling, Pinot Gris or apple cider chilled and ready to serve with this communal meal. For those unfamiliar with the ritual of eating this beautiful cheese, here is a little history: the dish featuring Raclette cheese dates back more than 700 years, when it was called Bratchäs, Swiss-German for “roasted cheese.” The distinctive Mlavor and texture of Raclette was important in the development and history of the dish. Made from unpasteurized cows’ milk, Raclette is pale yellow, with small holes throughout and a brownish orange rind. When heated, it has a creamy consistency, and its balanced fat content and moisture allow it to melt evenly without separating or becoming oily. The semi-hard cheese was easy to transport and it was eaten by shepherds and farmers, who would place a block of cheese by a hearth or a campMire. There, it would become soft and the melted cheese would be served with potatoes, onions and pickles. Today we can use a Raclette grill and incorporate meat and seafood if desired. It is great for entertaining, like Fondue! Ottavio carries three Raclette cheeses to entertain with: Valais Bagne Swiss, Brézain Smoked French, and a local one from Little Qualicum Cheeseworks. Add a twist to your dinner by incorporating Bleu de Gex into the mix (from the Franche-Comté region of France), alternating it with the Raclettes. If you buy at least 1kg of Raclette, we’ll loan you one of our grills for free. Don’t forget, we have all the accompaniments you need to enjoy a Raclette night. Think cornichons, prosciutto crudo and cotto, schinkenspeck, and pickled onions.
What’s New in the Cheese Case?
We receive several new cheeses every few months but don’t always get a chance to write about them so be sure to check out the cheese case and ask for a sample of some delicious new offerings including:Gorgonzola Piccante (cow’s milk, Lombardia, Italy), Blu di Capra (goat’s milk, Valtaleggio, Italy), Pecorino Stagionato Re Nero (sheep’s milk, Toscana, Italy), PaLe d’Ours, (cow & ewe’s milk, Aquitaine, France) Grise des Volcans (cow’s milk, Limousin, France), Tomme Brûlée (ewe’s milk, MidiPyrénées, France), La Chablisienne (cow’s milk, Burgundy, France).
OLavio ❤ It’s hard to break away from the safety of the olive oils and balsamic vinegars we love but with so many to choose ️ from, it’s time to try a new one or two. A few of our favourites include: A l’Olivier 1822 EVOO-since 1822 A l’Olivier has been a purveyor of Mine, high quality olive oils and this one is no exception. This beautiful and elegant embossed bottle makes a great host/ess gift and houses a fruity and delicate olive oil. Excellent on seafood, grilled meats, and salads. Terra Medi Organic EVOO-made from Koroneiki olives grown on private Peloponnesian estate lands, the olives’ Mlavor and integrity is guaranteed through certiMied organic farming and harvesting methods. This olive oil is rich, sophisticated and balanced. Use it to dress salads or drizzle it on rich, fall soups. Acetaia Bellei Black Label Balsamic-from the Bellei family, producers of traditional balsamic vinegar of Modena since the 19th century, comes a tangy, sweet and sour, velvety balsamic aged for over 3 years in oak barrels. This dense, rich vinegar will add depth and Mlavour to grilled meats and Mine cheeses such as Pecorino, Taleggio and Parmigiano Reggiano.
November 2015
2272 Oak Bay Avenue Victoria, BC 250-592-4080 www.ottaviovictoria.com
NEWSLETTER ISSUE 65
Paccheri al Pomodoro e Ricotta (serves 4-6)
We’re excited about this new pasta shape we just got in from one of our favourite pasta makers, Rustichella d’Abruzzo. Paccheri are large tubes of generally smooth pasta originating from the Southern regions of Campania and Calabria. They can be served stuffed or not. 1 Tbsp Carli Extra Virgin Olive Oil* 12 Agostina Recca anchovy fillets*, optional 1 tsp Côte d’Azur Caribe Chili Flakes* 2 cups Ottavio Homemade Tomato Sauce* 1 package Rustichella Paccheri* pasta 1 cup Santa Lucia Ricotta* ½ cup grated Parmigiano Reggiano* Freshly grated Pecorino Romano* or Parmigiano Reggiano*, to garnish Black pepper, to garnish *available at Ottavio 1. Heat oil in a large skillet over medium high heat. Add anchovies and chili flakes, gently stir and cook for 1 minute or until anchovies are melted. Add tomato sauce and reduce heat to a simmer. 2. Cook Paccheri pasta according to package directions. Reserve ½ cup of pasta water before draining. 3. Toss pasta with tomato sauce, ricotta, and Parmigiano. Use pasta water to adjust sauce consistency. 4. Serve garnished with freshly grated Parmigiano or Pecorino Romano and cracked black pepper.
Don’t Forget…
Look for our cheese steward Laura’s and Andrew’s informative and entertaining online cheese column, Spoiled Milk, at http://eatmagazine.ca/category/edibles/ spoiled-milk and follow us on Instagram: @ottavio.victoria and Twitter:@OttavioVictoria
New
& Notable
Did you know?
Kusmi BB Detox & Detox-need a break from the pre holiday overindulgence? Recharge with a cup of BB Detox made with green tea, maté, and a hint of grapefruit or purify with Detox, a blend of green tea, maté, lemongrass and lemon. Delicious hot or cold and available in tea bags or loose in tins. ! Twisted & Bitter Ginger Bitters-locally made and an essential addition to any sophisticated bar cart!! Dillons Small Batch Distillery Cranberry Bitters, Lemon Bitters, Rhubarb Bitters-just in time for those festive beverages such as mulled cider or wine or perfect in a Manhattan, the cranberry bitter is made using only cranberries sourced from Bala, Ontario. Try the Rhubarb bitters (made with local Niagara rhubarb)in a French 75 and the Lemon one in any gin based cocktail, added to a whisky sour or in cooking with fish, chicken, or in vinaigrettes.! Acushla Extra Virgin Olive Oil-from Portugal, made from a variety of olive trees from Trás-os-Montes – Cobrançosa, Madural, Verdeal and Cordovil comes a well balances oil, medium fruity with a slightly spicy and bitter finish. ! Oak Bay Honeycomb-a delicious neighbourhood honeycomb to enjoy with cheese. Beautiful to look at and super tasty too.!