Dear Member,
Italian Cheeses
Tis’ the season… sure is.. the season for hustling and bustling… the season for greeting and meeting… the season for eating and eating (cheese anyone?)…. And oh yes, the season for giving. Throughout time, the gift of food has been considered to be one of the most precious. Centuries ago in Italy, 100 year Balsamic Vinegar was reserved to be used as a daughter’s dowry. Great food is a special gift.. and Carlino’s has great food. We also have the food knowledge necessary to make your entertaining a piece of cake.. and the cake as well.
Carlino’s Markets contain many International items. We learned that besides offering Cheeses from all over the world, our other departments also take on the flavors of the globe, but Italy still remains at the core of our offerings. In this Newsletter we will explore some of the many specialty items available at Carlino’s including: Olive Oils, Balsamic Vinegars, Pastas and Sauces, Italian Cookies, Breads and Desserts. So we best hustle and bustle and get started!
Cheese was a natural part of the ancient Roman diet since they considered the idea of drinking fresh milk rather nauseating. Romans preferred to consume milk in the form of cheese and even in those days, an astonishing variety existed. Ancient Romans could choose from fresh cheeses, smoked cheeses or dried cheeses, cheeses coagulated with fig juice or cheese flavored with spice. By the 6th Century BC, Romans were importing cheese from all over the Empire. Some of the foreign cheeses that were imported included: English Cheshire, French Roquefort, French Cantal and a Greek cheese similar in nature to Feta.
It is said that Rome is eternal… so is the Italian love of cheese. Italians are just as passionate about cheese today as they were during the Roman Empire. The never ending variety of Italian cheeses helps fuel this love. The variety of cheeses is due to the geography of Italy which is perfect for encouraging and supporting diversity. Italy stretches from the sweet alpine pastures of the north…perfect for cows…down the mountainous leg…perfect for sheep (there are approximately twice as many sheep as cows in Italy)… through the swampy central and south… perfect for water buffalo… ending on the island of Sardinia… perfect for sheep and goat. This distribution of animals gives us the renowned cow’s milk cheeses of Lombardy, Piedmont and the Po Valley, the wonderful sheep cheeses of Tuscany, Umbria, Abruzzo and the not to be forgotten sheep and goat cheeses of Sardinia.
Carlino’s continues this great tradition of offering a multitude of Italian Cheeses. Our full complement of Italian Cheeses is too extensive to list here, but if you visit our Pairings Page, you can see some of our most popular Italian Cheeses and the pairings our Cheese Specialists have recommended.
Featured Cheese: Gran Pecorino Carlino
Gran Pecorino Carlino
One of the many cheeses offered on the list above is Gran Pecorino Carlino. Grand Pecorino Carlino is a sheep’s milk cheese that is aged in Abruzzo, Italy for the Carlino Family. This medium-firm, but light and flaky, cheese goes through the same aging process as Reggiano Parmigiano. It is this maturation method, which takes place over two years, that preserves and accentuates the characteristic flavor and sweet undertones of the milk. Gran Pecorino Carlino will surprise you with its complex aroma and taste since both resound with lively notes of fresh milk… rare in a two year old cheese. The medium-firm texture makes it perfect not only for cubing but also for shaving. This cheese is paired perfectly with Cranberry Infused Balsamic Vinegar, exclusively available at “The Grove” at Carlino’s.
Because of all the above reasons we have chosen the exceptional cheese, Gran Pecorino Carlino, as our Cheese Club Discount Cheese for the month of December. Please stop by our Cheese Department to receive your 20% discount on this, the Carlino’s favorite Pecorino….Gran Pecorino Carlino.
The Feast of the Seven Fishes
For many world cultures, the holidays are filled with food traditions and Italy is no exception. For Italians, one of the most followed food traditions is the Feast of the Seven Fishes.
As to the origin of this traditional Feast, one must go back to Medieval Catholic tradition which taught abstinence of meat and butter on Christmas Eve. Observant Italians would feast on fish fried or marinated in olive oil or dried salted fish. The origin of the “Seven” is hazy and reckons either to the Seven Sacraments or the Seven Virtues or the view of Seven as the number of perfection. Even the “Seven” isn’t firm since there is also a Feast of the Thirteen Fishes (Jesus and the Twelve Apostles) that is observed in some regions.
The “Seven Fishes” are usually picked from a combination of anchovies, sardines, dried salted cod, smelts, eels, squid, octopus, shrimp, mussels, oysters and clams. Some of the popular dishes include:
Stuffed Calamari Stew
Baccala Stew
Shrimp Scampi
Jumbo Crab Cakes
Baccala Salad
Fried Calamari
Fried Smelts
Recipe: Arancini Di Riso (Stuffed Rice Balls)
Arancini di Riso (Stuffed Rice Balls)
A great addition to your Feast is a popular and delicious side dish, Arancini Di Riso (Stuffed Rice Balls). Below you will find Mama Carlino’s recipe for Arancini di Riso. This recipe is also available in Wanna Taste?, Mama Carlino’s cookbook, which is Now Available in-store.
Serves: 6
Time: 40 minutes
Ingredients:
Breading
1 cup coarse bread crumbs
Filling:
2 cups cooked risotto rice, cooled
½ cup bread crumbs
½ cup finely grated Parmigiano Reggiano Cheese
¼ cup finely chopped fresh basil leaves
¼ finely chopped fresh Italian parsley
2 eggs, at room temperature, beaten
4 ounces Gorgonzola, at room temperature, cut into 16 (1/2 inch) cubes
1 cup frozen green peas, thawed
Oil for frying
Directions:
- Breading: Add the bread crumbs to a medium bowl. Set aside.
Filling:
- In a medium bowl, combine the risotto, bread crumbs, Parmigiano Reggiano cheese, basil, parsley, peas and eggs.
- With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 ¾-inch diameter balls.
- Make a hole in the center of each ball and insert a cube of Gorgonzola. Cover up the hole to completely enclose the cheese. Roll one ball at a time in the breading to coat.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don’t have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.
*All items included in the above recipe are available at Carlino’s Specialty Markets.
Celebrate the Holidays with Carlino’s!
There are always those who appear on our gift lists that are the most difficult to find a gift for. Carlino’s suggests the gift of food… the most precious gift. Our customized Gourmet Gift Baskets and “Grove” Gift Sets are an easy and delicious way to show that special someone that you care. Any of the numerous items mentioned in this Newsletter can be incorporated into your gift. Does Nonno love stinky cheese… well we have it. Does Zia deserves a delicious home cooked meal… well we have it. And if you are not sure of the name of that Blue Cheese that Dad loves, then there is always the option of our Gift Card service, and your “giftee” can enjoy the experience of Carlino’s on a first-hand basis. Call or stop-in and speak with one of our Gift Basket Specialists to custom-create the perfect gift for the Foodie in your life!
Click here to visit our Holiday Menu!
Happy Holidays From Our Kitchen to Yours!
“February is a short month, filled with long-ings for those we are fond-ue of. Because of the huge response to our Goud-a fondue recipe in the January Cheese Club Newsletter, this issue will address your most frequently asked questions about fondue and its rituals. And what better time than this Valentine’s month to feature fondue, known as ‘the great body warmer.’
