Aged White Cranberry-Pear Balsamic Condimento Gelee with Fruit


2 cups Aged White Cranberry-Pear Balsamic Condimento + 1/4 cup reserved
2 tablespoons unflavored gelatin
1 cup cut up fresh fruit or small berries such bananas, blueberries, lychee, strawberries, raspberries, oranges kiwi etc.
1 teaspoon blood orange extra virgin olive oil for greasing the molds


Using the blood orange extra virgin olive oil, grease one large 2 quart, heat resistant casserole/bowl/mold or up to six smaller 6 oz. ramekins, bowls or molds. Arrange the cut up fruit in the mold/s. In a small bowl, sprinkle the gelatin over 1/4 cup of balsamic condimento and allow to sit undisturbed. In a two quart sauce pan over medium heat, bring the remaining balsamic to a simmer. Remove from heat and add the bloomed gelatin. Stir constantly until no granules or sign of gelatin can be seen, and the mixture is completely clear. Pour the warm mixture in to the prepared molds and refrigerate for at least 4 hours or until set.


Agnolotti Uovo Con Tartufi

For The Pasta
2 Cups Flour
3 large, fresh eggs

For the Filling
12 large, fresh egg yolks

For the Sauce
1 stick (80z.) good quality salted butter
1/4 cup thinly sliced shallots
1 tablespoon white truffle oil
Sardegna Flaked Sea Salt
Fresh cracked white pepper to taste


Roll the pasta sheets up to the 7th setting on your pasta machine or as thin as possible by hand with a rolling pin. Place a large pot of heavily salted water on to boil. Carefully place a the whole egg yolks in the center of the sheet, allowing for at least 1" of space around each . Wet the edges around each egg yolk with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper. Once all the raviolis are assembled, in a large saute pan saute the thinly sliced shallots in butter over medium heat. Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides. Remove the thoroughly drained raviolis to a large serving bowl. Allow the butter in the saute pan to bubble until just barely golden. The shallots should be translucent and just beginning to caramelize. Remove the pan from the heat and add the truffle oil. Mix to combine. Pour the sauce over the warm raviolis and add fresh cracked pepper and sea salt to taste. Serve immediately.

Serves 4


Almost Flourless Dark Chocolate Blood Orange Olive Oil Cake with Vanilla Bean Candied Kumquats

Almost Flour-less Chocolate Cake Ingredients:

7 ounces 70% dark chocolate, coarsely chopped
1/2 cup (4 oz.) Stuarto's Agrumato Blood Orange extra-virgin olive oil
1 cup (7 oz.) granulated cane sugar, divided
5 large eggs at room temperature, separated
2 tablespoons unbleached all-purpose flour
1/8 teaspoon fine sea salt
Cocoa powder for dusting
whipped cream for serving (optional)

Vanilla Bean Candied Kumquats Ingredients:

2 cups fresh kumquats sliced in half lengthwise, seeds removed
2 cups granulated cane sugar
2 cups water
1 vanilla bean sliced open lengthwise

Instructions For The Candied Kumquats:

In a heavy three-four quart saucepan, dissolve the sugar in to the water. Slowly bring to a simmer over medium low heat. Add the sliced kumquats and lower the heat. Bring to a gentle simmer being very mindful that the sugar syrup does not foam up and overflow. Cook at a gentle simmer for 30 minutes. Add the vanilla bean and cook for an additional 15 minutes. Remove from heat and allow the mixture to cool to room temperature. Strain the syrup, discarding the vanilla bean, and place back in to the saucepan. Reduce the syrup to one cup over medium-low heat. Cool syrup reduction and pour over candied kumquats.

Instructions For The Cake:

Preheat the oven to 350°F with the rack positioned in the middle. Line the bottom of a 9-by-3-inch round cake pan with parchment paper. Put the chocolate in a large stainless-steel bowl and melt it over simmering water. Whisk it until it is smooth. Add the olive oil, whisking in a steady stream. Whisk in 2/3 cup of the sugar, the egg yolks, then the flour and salt. Put the egg whites in the bowl of a stand mixer and beat on medium speed with the whisk attachment until they start to foam. Add about a third of the remaining 1/3 cup of sugar. Beat until the whites become opaque, then add another third of the sugar. When the whites begin to increase in volume and become firmer, add the rest of the sugar and turn the mixer speed to high. Beat until the whites form soft peaks when the whisk is lifted from the bowl. They will still look slightly wet.

Fold the whites into the chocolate mixture in two additions. Pour the batter into the pan and bake until the cake is puffed and a skewer inserted into the center comes out clean or with only a few crumbs clinging to it, 35 to 40 minutes.

Let the cake cool completely, still in the pan, on a rack. It will deflate as it cools. Run a table knife around the edge of the pan and invert the cake onto a serving plate. Peel off the parchment paper. Lightly dust the top of the cake with powdered sugar. Serve at room temperature, with a spoonful of candied kumquats and reduced syrup and or a dollop of whipped cream if desired.

Almost Flourless Tangerine Balsamic & Blood Orange Agrumato Dark Chocolate Brownie Recipe


1 stick (8 Tbs.) unsalted butter
4 Tbs. + 1 tsp. blood orange fused extra virgin olive oil
1 tablespoon fresh orange zest
6 oz. 60%+ dark chocolate, chopped
1/2 cup cocoa powder
2 cups granulated sugar
2 Tbs. Tangerine Balsamic Condimento
1/2 tsp. kosher salt
5 large eggs, whisked
1/4 cup all purpose flour


Preheat the oven to 325. Using a teaspoon of the blood orange extra virgin olive oil, grease a 9 x 13" baking pan. Line the pan with a strip of parchment, cut to overhang the long sides of the pan.

In a large bowl set over a double boiler, slowly melt the butter with the dark chocolate. Stir constantly until completely melted. Remove from the heat and stir in the blood orange fused extra virgin olive oil, eggs, tangerine balsamic, orange zest and sugar. Mix until well combined. Whisk together the flour and cocoa powder and add to the wet ingredients. Fold until there are no visible dry spots.

Scrape the batter in to the prepared baking pan. Bake on the center rack of the oven for approximately 30 minutes or until a tester inserted in the center comes out with very moist crumbs adhering. Allow to cool in the pan for 15 minutes and then lift out using the parchment and cool completely before cutting.
Makes about 24 brownies


Anchovy, Sun-Dried Tomato and Tapenade Sauce


Perfect for meats or breads!

  • 1/2 cup fruity olive oil, such as the Castile Olive Oil
  • 2 tablespoons good quality balsamic vinegar
  • 2 tablespoons chopped anchovies (white anchovies are preferred, if you can find them)
  • 2 tablespoons store bought green or black tapendade
  • 2 tablespoons chopped, oil-packed sun-dried tomatoes
  • 1/4 – 1/2 teaspoon hot sauce or spicy chili paste, or to taste


Combine all of the ingredients in small glass bowl and mix to combine. Cover and let rest for at least 4 hours so that the flavors have time to meld. Serve with a spoon or pour into small plates for serving with bread. This can be made up to 1 week ahead and covered in an airtight container and refrigerated. Return to room temperature before serving.

Note: You can find white anchovies at gourmet specialty stores in the refrigerated section. They have a sweeter, milder flavor than regular canned anchovies.

Serves 6.

Per serving: 186 calories; 20 g fat (3 g saturated fat; 97 percent calories from fat); 1.5 g carbohydrates; 2 mg cholesterol; 149 mg sodium; 1 g protein; 0.4 g fiber.

15 minutes to make

4 hours to meld flavors


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