Recipes and News
Mini Tuscan kale soufflé with anchovy and Frescobaldi Laudemio sauce
Frescobaldi Laudemio have created some wonderful new recipes which work beautifully with their intense, spicy Tuscan oil. This starter is the first in the series.
Ingredients for 6-8 mini soufflé
• 500g of Tuscan kale (cavolo nero)
• 5 eggs
• 1/2 clove of garlic
• Small pinch of nutmeg
• 50g of Parmesan
• Salt and pepper to taste
• 50g of anchovies (in salt), to be soaked in cold water the night before
• 50g of Frescobaldi Laudemio
Wash and separate the Tuscan kale leaves, then sauté them in a pan with half a clove of garlic and a bit of oil. Let the kale cook, then season with salt and pepper. Place everything in a blender, add the eggs, Parmesan and nutmeg, then blend.
Grease and flour the moulds, then fill them with the mixture.
Bake the mini souffles in a bain-marie for 45 minutes at 140 degrees.
For the sauce, rinse the anchovies and remove the bones, insides and heads. Dry the anchovies and finely chop them until a paste is formed. Then whisk in the Laudemio Frescobaldi until you achieve a smooth sauce.
Finish off the dish by topping the mini soufflé with the Laudemio Frescobaldi sauce.
Gigli with Chickpeas and Za'atar
This Ottolenghi recipe seems made for January. Warming and beautifully spiced with zaatar, lemons and herbs, it is a wonderful antidote to the rich and heavy foods of the past season. Orecchiette pasta works equally well here. If you do not have the time or inclination to make fresh za'atar, use the Mymoune ready-mixed version to speed things up (find this in the 'Store Cupboard' section of the website).
For vegetarians or vegans the chicken stock can be replaced with vegetable, and simply omit the anchovies.
90ml olive oil (something with creamy texture and herbaceous notes such as Colonna would work very well here)
2 onions, peeled and chopped
2 tsp ground cumin
2 cloves garlic, peeled and crushed
3 long shaved strips of lemon skin
2 tsp chopped rosemary
2 tbsp chopped thyme
1 tbsp chopped sage
2 400g cans chickpeas, drained
1½ tbsp finely chopped anchovies (optional)
300ml chicken or vegetable stock
2 tbsp lemon juice
Salt and black pepper
400g gigli or orecchiette
20g chopped parsley
20g chopped mint
1 tbsp za'atar
Put a large sauté pan on a high heat, add two tablespoons of the oil, then add the onion and cumin and fry for eight minutes, until caramelised and soft. Add the garlic, lemon peel, rosemary, thyme and sage, cook for two minutes more, then add the chickpeas, anchovies, stock, lemon juice, a teaspoon of salt and some black pepper. Bring to a boil and cook for three minutes, so the liquid thickens; mash some of the chickpeas into the sauce to help it along.
Bring a large pan of salted water to a boil, add the gigli and cook for eight minutes, until al dente. Drain, transfer to a bowl and mix with two tablespoons of oil.
Divide the pasta between four plates. Fold the parsley and mint into the sauce and spoon over the pasta. Sprinkle za'atar on top, add a final dribble of oil, and serve at once.
Frescobaldi Laudemio's 30th Anniversary
Frescobaldi Laudemio have launched their 2018 harvest olive oil with a special edition gold bottle. This is to mark the 30th Anniversary of their involvement in the Laudemio collective, a group of producers who, after the terrible frosts in Tuscany in 1985—when 90% of olive trees were killed—signed an agreement to guarantee the quality and provenance of their estates’ oils, and relaunch the Tuscan olive oil production by focusing on excellence, not quantity.
These oils were then housed in a distinctive faceted bottle, which this year Frescobaldi has coloured gold as a celebration of their achievements in the olive oil industry over the past 30 years, and to represent the distinguished provenance of the precious oil inside. The word ‘Laudemio’ in the Middle Ages was the name of the best part of the harvest, destined for the lord’s table.