Category: Recipes

Balsamic of the month / Olive Oil of the Month / Recipes / Sigona's Olive Oil & Balsamics

January 1, 2021

January 2021 Oil & Balsamic Sale + Recipes

We choose new infused oils to feature each month to offer at a great price to allow customers to try new flavors and recipes. We’re...

Navel orange roasted beets with tangerine balsamic reduction

Balsamic of the month / Olive Oil of the Month / Recipes / Sigona's Olive Oil & Balsamics

December 1, 2020

December Balsamic & Olive Oil Sale Recipes

Creamy Truffled Gnocchi with Parmigiano Reggiano, Crisped Prosciutto and Sage This is a dish made in heaven! Soft, pillowy gnocchi are tossed in a creamy...

Carmelo’s Homemade Gnocchi with a Dream of the Mountain and Dolce Gorgonzola Cheese Sauce Homemade gnocchi doesn’t need to be intimidating! You may need to experiment with a potato-flour ratio before you get it just right, but once you get the hang of it you’ll make gnocchi all the time! Dream of the Mountain is a xxxx-type cheese that our cheese buyer, John Nava, brought over from Switzerland JUST for Sigona’s. He met the maker and even named this cheese while in Switzerland, so it is exceptionally special. It melts well and creates a lovely sauce. Adding a little dolce gorgonzola adds a fantastic, rich flavor and creamy texture. If you want to try the gnocchi without a cheese sauce, see an alternative serving suggestion below. Gnocchi: • Two medium-large russet potatoes • Salt and pepper, to taste • 1 large egg • 1/4 cup shredded Dream of the Mountain cheese • 1 cup, plus at least 1/2 cup more, flour Cheese Sauce: • 2 to 3 Tbsp butter • 4 fresh sage leaves • 1/4 cup milk • 1/4 cup heavy cream • 1/2 cup shredded Dream of the Mountain cheese • 1/2 cup crumbled or lightly packed Dolce Gorgonzola cheese Sauce-less Option: • A couple tablespoons olive oil • 8 to 10 fresh sage leaves Directions: Either boil the potatoes until fork tender (about 20-30 minutes) or prick the skin of the potatoes and bake at 350°F for an hour. While they’re still warm, scoop out the potato and discard the skin. Run the potato through a ricer or use a masher to mash the potatoes. Make a well in the potatoes and add the egg, cheese, salt and pepper. Mix together with a fork. Make a mound of 1 cup of flour on a large cutting board; keep the remaining flour nearby. Turn out the potato mixture out on top of the flour. Use your hands to kneed the mixture together until a dough forms. If it is sticky, add more flour as needed. Roll the dough into a rounded mound and divide into 4 equal portions. Using one portion at a time, roll out the dough into a long rope, aiming for about a ½ to 1 inch diameter (cut the rope in half if it becomes too long). Slice the rope into pieces about 1 inch long and set aside; make sure the new surface is well floured. Optional: to give the gnocchi an artistic touch, place a for on the work surface and gently side each gnocchi over the fork prongs to make a decorative shape. The ribs on the gnocchi help the sauce adhere better for a deliciously saucy bite. Place the gnocchi on a sheet pan and place in the freezer while infusing the butter preparing the cheese sauce. Set a pot of salted water to boil. In a large skillet, melt the butter with the sage leaves over medium-low heat. Once melted, add the milk and heavy cream; when warmed through, add the cheeses and stir continuously as the cheese melts. Remove the sage. While the cheese is melting, add the gnocchi to the boiling water, working in batches if necessary. As the gnocchi float to the top, use a round mesh skimmer to remove from the water and stir into the cheese sauce (continue to stir the cheese sauce). Once all the cheese is melted and the sauce is smooth, you can remove the sauce from the heat. Serve the gnocchi while warm. Sauce-less option: Heat a couple tablespoons of olive oil over medium-high heat. Add about 10 sage leaves and allow to cook and infuse the oil with flavor. Meanwhile, boil the gnocchi as directed above. Remove to a paper or other towel and pat dry. Add the dried gnocchi to the hot oil and sear on both sides until lightly browned and slightly crisp. Serve with the seared sage leaves.

Cheese / Recipes

November 25, 2020

Carmelo’s Homemade Gnocchi in a Dream of the Mountain & Dolce Gorgonzola Cheese Sauce

Homemade gnocchi doesn’t need to be intimidating! You may need to experiment with a potato-flour ratio before you get it just right, but once you...

Holiday / Recipes

November 20, 2020

Thanksgiving Sides & Salads

Make Thanksgiving with your bubble one to remember with some of these delicious side dishes. Remember, quality ingredients make for a quality meal! Brown Sugar...

Recipes

November 19, 2020

Keto-Friendly Creamy Truffle Cauliflower Mash

This is an excellent and healthy side dish for Thanksgiving, especially if you’re following a keto diet. We love the versatility of cauliflower; blending it...

Recipes

November 5, 2020

Pasta with La Tur & Fresh Truffles

Pasta with La Tur & Fresh Truffles Pasta may seem like an easy meal or a shortcut for getting dinner on the table, but using...

Creamy Truffled Gnocchi with Parmigiano Reggiano, Crisped Prosciutto and Sage

Recipes / Sigona's Olive Oil & Balsamics

November 1, 2020

Recipe Roundup: White Truffle Oil

If you like the flavor and aroma of white truffles, then you’ll love this oil. Made in Italy in an artisan fashion without the use...

Fresh Cranberry & Orange Relish with Pomegranate-Quince White Balsamic

Recipes / Sigona's Olive Oil & Balsamics

November 1, 2020

Pomegranate-Quince White Balsamic Recipe Roundup

This beautiful, ruby jewel-toned white balsamic owes its tart, crisp flavor to juicy California pomegranates and floral winter quince. It’s made from authentic white balsamic...

Balsamic of the month / Olive Oil of the Month / Online Store / Recipes / Sigona's Olive Oil & Balsamics

October 30, 2020

November Balsamic & Olive Oil Sale Recipes

Each month, we feature a select few of our olive oils and balsamics to offer at a special price. This month we’re highlighting our Pomegranate...

Recipes

October 26, 2020

In the Kitchen: Spooky Halloween Delights

Stuffed Jack-O-Peppers: Beef & Wild Rice Stuffed Bell Peppers Stuffed peppers are a classic comfort food, but there is no reason not to put a...

Locally grown pomegranates come into season in Northern California in the fall and hit their peak around early to mid November. Robbie Sigona, lead produce buyer and market director for Sigona's Farmers Market in Redwood City and Palo Alto, Calif., shares info about the Wonderful variety pomegranate and what to look for so you pick out the very best. Plus, he gives a few tips for how to open and deseed a pomegranate! #pomegranate #fruit #fallfruit #fallfood #inseason #farmersmarket #sfbayarea #sfpeninsula #Foodie #pom #arils #salad #fallsalad #recipe #howto #producetips #greengrocer #specialtyproduce

Category: Recipes

January 2021 Oil & Balsamic Sale + Recipes

December Balsamic & Olive Oil Sale Recipes

Carmelo’s Homemade Gnocchi in a Dream of the Mountain & Dolce Gorgonzola Cheese Sauce

Thanksgiving Sides & Salads

Keto-Friendly Creamy Truffle Cauliflower Mash

Pasta with La Tur & Fresh Truffles

Recipe Roundup: White Truffle Oil

Pomegranate-Quince White Balsamic Recipe Roundup

November Balsamic & Olive Oil Sale Recipes

In the Kitchen: Spooky Halloween Delights

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