Sourced: Italy follows food blogger (https://impatientfoodie.com/) and Refinery29's Executive Food Editor Elettra Wiedemann through her thrilling trip to Italy in search of how the Italians make some of the best food in the world.
Elettra explores the countryside of Italy to see how the most delicious olive oil is made from tree to table. Watch now to learn about the intricate details that go into harvesting the perfect olives for the delicious oil that sits on your dinner table.
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RECIPES
R29's executive food editor, Elettra Wiedemann, traveled to Italy for a behind-the-scenes look at some of her favorite ingredients. Along the way, she picked up some new cooking skills to apply back at home. Read about her adventure and get more authentic Italian recipes here.
How To Make Parmesan Salad Bowls: http://r29.co/2aKBvqa
Ingredients
*Bowls
2 cups grated, aged Parmigiano Reggiano
Parchment paper
*Salad
Arugula
Cherry tomatoes
Pecorino Toscano cheese
Crushed walnuts
Olive oil
*Instructions
1. For the bowls: Place a piece of parchment paper over a baking sheet. Heat the oven to
400°F. For each bowl, take a handful of grated Parmigiano and sprinkle on the parchment, making a flat round, about six inches in diameter.
2. Place the pan in the oven until the cheese has melted. As they begin to cool (but before they’ve cooled completely), drape each round over an upturned bowl to mold into bowl shape. Allow to cool completely.
3. For the salad: Make a salad with arugula, cherry tomatoes, and crushed walnuts. Place some salad in each of the Parmigiano Reggiano bowls and top with olive oil and a small slice of Pecorino Toscano.
How To Make Topini Di Nonna Tà: http://r29.co/2kn4UJN
Ingredients
*Topini
4-5 big handfuls fresh spinach
Olive oil
2 cups fresh ricotta
Grated nutmeg
Salt and pepper
3 eggs
Grated Parmigiano-Reggiano
Flour
*Sauce
1 cup halved or quartered cherry tomatoes
1 clove garlic
Basil
Olive oil
Salt and pepper
1 small chili pepper
*Instructions
1. For the topini: Heat a few drops of olive oil in a pan and add the previously washed spinach leaves. Cover and cook for 10 mins, or until the spinach becomes soft. Remove from heat and allow to cool.
2. In the meantime, boil a liter of water in a pot, then add salt. Drain any excess water from
