BALSAMIC PORCINI MUSHROOM RISOTTO
Few things are as comforting in the depths of winter as a warming bowl of rich Italian risotto. Porcini mushrooms from the Apennine mountain region of northern Italy burst with flavor and a wonderful earthy, mountain forest aroma. This month’s box also includes our floral Oregano Salt, Heritage Blend EVOO, and the elegant 7-Year Aged Balsamic Vinegar.
Grown and bottled on La Furtuna Estate in the Sicani Mountain region, our Heritage Blend Sicilian extra virgin olive oil is one to remember. Persistent and harmonious, it hosts a soft flavor of fruity, golden notes with a nose of artichoke, green tomato and almond.
On the palate, this cold-extracted, high-quality olive oil is incredibly smooth and balanced with a medium spice. Take a teaspoon right out of the bottle, drizzle on a leafy salad, or pair with a Bona Furtuna Salt and Herb blend for an electrifying meat rub.
Inhale the aroma of this powerful vinegar and be greeted with a woodsy, acidic-sweetness. Once it touches your tongue, the taste of sour cherries and freshly picked summer raspberries bursts forward immediately before moving through the sweetly-bitter flavors of darkly caramelized sugar, and leaving you with the most subtle aftertaste of freshly ground coffee. Using only the deftest touch do we craft, age and bottle the smooth, elegant taste of this syrupy elixir for you to enjoy.
Irrigated with pure spring water, aromatic oregano flowers are hand harvested from the slopes of Monte Barrau and Monte Castro on La Furtuna Estate, air dried by the sweeping Mediterranean breeze and infused into pure 100% Sicilian Sea Salt. This floral oregano salt is perfect for finishing pasta and vegetable dishes alike.
Not all pestos are green. Pesto comes from the Italian word Pestare, meaning to grind. In Sicily, the most famous pesto is pesto allá trapanese, from the Mediterranean town of Trapani, Sicily. Adding tomatoes and swapping pine nuts for almonds, Sicilians took the pesto alla genovese and made a dish that's uniquely their own.
This dish has been enjoyed on Sundays and at festivals for centuries in northern Italy. Derived from Bologna, Italy, Ragù alla Bolognese is a hearty meat-based sauce that is traditionally served with the broad, flat noodles of ancient grain Tagliatelle pasta.
Made with cross-cut shanks of beef or veal, this is one Italy's most renowned (and of course delicious) braises. Serve with risotto, cripsy prosciutto and Grana Padano. Discover what you've been missing.
United StatesWe love using all of the BF products that come from the monthly subscription, and the most recent products were for a fish dish with a Greek lemon sauce. Easy to make, but the BF ingredients made a fantastic sauce that my husband raved about, saying it was the best he had ever tasted! The combination of the BF olive oil, sea salt with lemon, dried basil, and amazing salted Sicilian capers was a real winner! Definitely five stars!
United StatesLove the lemon salt. A pinch is perfect on so many dishes. Was considering canceling my subscription until I tried the olive oil! Absolutely amazing olive oil. Great for finishing almost anything. Excellent dipping quality bread in it too!
Thank you for the feedback Nancy! The Grand Cru included in this month's box is one of our finest- very glad to hear you enjoyed this month's delivery!
United StatesOlive oils and vinegars are quite good. Pasta is fair. Price for what is provided is a bit on the high side.
United StatesWonderful. This is real food as God intended it...pure and made with love and care. The recipe was extraordinary. Please keep doing all you are doing. Thank you.
Grazie mille Bill! We're thrilled to hear you enjoyed the recent recipe; we've got plenty more delicious plans in the future for our subscriptions so be on the lookout!
United StatesI ordered a monthly subscription for my husband for his birthday. For his first month, he received Rosemary marinara sauce, olive oil, roasted garlic sea salt and roasted fennel. Every product was delicious as was the recipe included. Although time consuming to prepare, it was easy to follow and so, so good. It was a prepared beef skewered with vegetables, rosemary and bay leaf. We had lots of leftovers. I put the leftover beef on a ciabatta roll toasted and broiled with butter, marinara and some of the pecorino romano and bread crumb beef dredge mixture then topped all that with the rosemary marinara. Yum. Thank you for making excellent products and shipping them so promptly. We look forward to next month and hope to visit your beautiful farm some day. You are preserving the beauty and goodness of this world loaned to us on faith.
Suzanne, grazie mille for your positive review. We're thrilled to hear that you and your husband enjoyed the Spiedini recipe with your first subscription! And your use of the leftovers is making us hungry- sounds delicious! We hope you continue to enjoy the upcoming subscriptions- we've got some fun stuff we've been working on :)
