Tag: olive
Flatbread Combo – Pancetta, Olives and Fried Shallots
There are countless combinations that can be created with ingredients from the shelves of Aperitivo, and over the years, certain combinations have become favorites. Staff members have their go-to combo they recommend to customers, and customers come back and share amazing and delicious pairings they’ve put together at home.
Whether it’s for a salad, flatbread, pizza or nachos, certain ingredients just taste great together.
This flatbread uses an Aperitivo favorite, La Quercia Pancetta spread, bright Castelvetrano olives, crispy fried shallots and a squeeze of lemon. If you are feeling extra motivated, make your own flatbread! If not, use store-bought lavash, naan, pizza dough or tortas to pile on these great flavors.
You can buy a large container of already fried shallots at most Asian grocery stores, but they are also easy peasy to make.
Flatbread with Pancetta, Olives and Fried Shallots
- Lavash cracker, naan bread, store-bought pizza dough, or homemade flatbread
- La Quercia Pancetta spread, set out at room temperature for 15 minutes
- 6-8 Castelvetrano olives, pitted and sliced
- Fried shallots
- 1 lemon, zested and sliced in half
- Parsley, torn or coarsely chopped
- Black pepper
Bake or warm flatbread or crackers and place on serving platter.
Squeeze out a tablespoon of the pancetta spread and generously smear all over flatbread. Add more if necessary.
Sprinkle sliced olives, fried shallots, lemon zest and parsley evenly over the flatbread. Squeeze the lemon half over the flatbread, and crack a few grinds of black pepper over the whole thing.
Serve by tearing, cracking or slicing off pieces of the flatbread.
Barcelona Vermut
A true Catalan tradition, drinking vermouth with an orange and olive garnish is refreshing and simple – the recipe is even laid out on the bottle.
Fill a short glass with ice. Pour Casa Mariol Vermut until glass is about two-thirds full. Fill rest of the way with sparkling water. Garnish with orange slice and olives on a toothpick.
Creator:martiapunts Credit:Getty Images/iStockphoto
Burrata, Tangerine, Fennel and Olive Salad
The classic Spanish combination of oranges and olives is delicious both in a glass (see the Aperitivo bar favorite, Barcelona Vermut) and on a plate.
Calling this dish a “salad” feels a bit generous. The mix of creamy burrata and sweet, juicy tangerines creates a slight resemblance to an orange creamsicle. So if eating a salad seems no fun, try one that tastes like dessert!
The olives from the Taberna mix are great in this salad, but if you are partial to the lemony, bright green Castelvetrano olives, feel free to use those instead. They just need to be pitted before chopping.
Burrata, Tangerine, Fennel and Olive Salad
- ½ medium head or 1 small head of fennel
- ¼ cup sherry vinegar
- 2 tangerines or small oranges
- .25 pound Taberna olives or Castelvetrano olives
- 1 bunch watercress – thick stems removed
- ¼ cup good quality EVOO, plus more for drizzling
- Crunchy salt and pepper
- One 4 oz package Di Stefano burrata
- Parsley, chopped
Core and thinly slice the fennel bulb – you should have about 1 cup. Reserve a few fennel fronds to garnish the salad. Place the sliced fennel in a large bowl with the vinegar. Let sit for 5 minutes.
Peel the tangerines and slice into rounds and place in the bowl with fennel.
Quarter the olives and place in the bowl with fennel and tangerines. Stir in ¼ cup of olive oil and season with crunchy salt and pepper.
On a large platter or shallow bowl, scatter the watercress. Scatter the fennel, tangerine and olive mixture over the watercress. Place the burrata in the center of the platter and drizzle the cheese with olive oil, crunchy salt and pepper. Sprinkle the reserved fennel fronds and chopped parsley over the salad.
Serve by slicing into the burrata and scooping up the rest of the salad components.
(Alternately, you can tear the burrata and scatter over the rest of the salad.)
