AugustSan Giuliano products from Sardegna

Corn needs butter!Ottavio Farro Salad Recipe

August 2012ISSUE 30

NEWSLETTER

Good for you Grains

250-592-4080www.ottaviovictoria.com2272 Oak Bay Avenue, Victoria, B.C.

August 2012ISSUE 30

NEWSLETTER

San Giuliano Products from SardegnaNew on our shelves from the sunny island of Sardegna comes a family based line of preserves, olives and organic olive oil. Stone pressing an award winning extra virgin olive oil since 1916 in the walled city of Alghero, the Manca family continues to impress Italians and other discerning foodies abroad. Found here in our pantry:

Roasted Artichoke Hearts- jam packed with whole artichoke hearts in a marinade of sunflower oil, olive oil, wine vinegar and herbs. Delicious on pizza, on an antipasto plate, or just for eating straight out of the jar!Sundried Tomatoes in Oil- packed with caperberries. Try thinly sliced in a quick pasta dinner with fresh arugula, Rio Mare Italian tuna and shaved Pecorino Pepato, or in a summer pasta salad.Olive Verdi- whole green Bosana olives in a salt water brine. Great flavor at a fantastic price!Organic Olive Oil- extra virgin, cold pressed and award winning!

Ceres, the pre-Roman goddess of cereals would approve whole heartily of our range of grains and pulses on the shelves. Naturally, we sell a plethora of risotto rice and pasta, however with a heightened aware-ness for eating whole foods and demand for gluten free, we have noticed more dried beans and cereal grains crossing the counter.Look for these unique grains on your next visit:

Riz Rouge Camargue- red rice from the south of France, similar in tex-ture to short grain brown riceForbidden Black Rice- popular in Thailand and China, sticky and deli-cious in a chocolate based rice puddingMadagascar Pink Rice- extremely rare and grown only in Madagas-car, this subtly sweet rice has notes of cinnamon, clove and nut-meg Baby Basmati (aka Kalijira)- grown only in Bangladesh this is a cousin of Basmati which, with a finer texture & flavour Jade Pearl Rice- bamboo infused rice that gives its green character and a flavour with hints of vanilla and the aromas of a bamboo forest!Lentils du Puys- famed in France and now a chef favourite domesti-cally, delicious , versatile and nutritiousFarro (Spelt)- a heritage wheat strain that some find easier to digest. This month’s recipe features this protein rich grain.Dried Italian Borlotti Beans- an Italian staple. Great in soups, minestrone, stews and bean saladDried Italian Cannellini Beans- another Italian staple. Like the Borlotti this bean is very versatile and easy to digest.Dried Italian 18 Bean Mix- get all “pulsed up” with this mega mix of vegetable protein!

250-592-4080www.ottaviovictoria.com2272 Oak Bay Avenue, Victoria, B.C.

Ottavio Farro Salad Recipe by Denise our talented kitchen cook who makes all of our well loved daily soups & salads and savoury torta in the café and the entrees, soups and many other products in the deli.

Mix gently with vinaigrette. Let sit at room temp for an hour for flavours to blend. Garnish with calendula petals & chive blos-soms. Best served at room temp.

Everything into the food processor or blender except the olive oil. whiz to mix then with machine running add oil in steady stream. blend til emulsified. adjust salt & pepper * spoon any leftover vinaigrette over grilled vegetables or fish

Local corn is at its peak and what more does an ear of fresh picked corn need other than some good, rich, butter? A twist of pepper and some salt perhaps

helps the cause too. Located in our fridge are a few interesting butters:

PEI Cow’s Sea Salted Creamery Butter-250gAncestral Butter by Fromagerie le Detour (Notre Dame du Lac, PQ)-250g

2 cups farro kernels rinsed & cooked as you would pasta in plenty of salted boiling water approx. 30 mins. Drain farro well & spread on tray to cool. when farro is room temp add to: 2 bunches radishes thinly sliced 1 med red onion chopped 6 stalks celery sliced on the diagonal 1 long english cucumber seeds removed cut into bite sized pieces2 small zucchini cut into half moons 1 head fennel cut into bite sized pieces1 bunch green onion finely sliced 1 orange bell pepper cut into bite sized pieces1/2 lb raw asparagus thinly sliced on the bias1/2 lb fresh peas, shelled1 pint yellow & red cherry tomatoes halved zest of 1 lemon & 1 orange1 head radicchio thinly sliced

juice of lemon & orange 1/4 c sherry vinegar3/4 cup extra virgin olive oil2 cloves garlic minced (or try grating on a microplane Jamie Oliver style)1 shallot chopped finely1 cup packed fresh herbs: dill chives parsley cilantro mint oreganoCanadian sea salt & cracked pepper

Ottavio Farro Salad Recipe

Vinaigrette

Corn Needs Butter!

August 2012ISSUE 30

NEWSLETTER

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exciting arrivals & more.

Upcoming EventsOttavio Turns 15! Join us for a party celebrating our 15 years in Oak Bay with cheese tastings, Illy coffee demo, live music, visits from past staff, hourly prize draws, specials on many items and much more.

Oktoberfest at Ottavio – Sausages and sauerkraut on the piazza by Galloping Goose, fresh pretzels and mustard, beer tasting by Phillips Brewing, schnitzel, spatzle & sauerkraut in the café, live accordion music, mustard tasting and Ottavio’s German boys & girls!

SatSept. 15th

SatSept. 29th11-3pm

11-3pm