The Dolce Vita Diaries: The Recipes
Words by Cathy Rogers

Recipes and photographs by Jason Gibb

Dedication

To Grandfather Jack, who sadly never did see the grove

Contents

Cover

Title Page

Dedication

Recipes

Adopt Your Own Olive Tree

Acknowledgements

Copyright

About the Publisher

Dolce Vita Diaries: the Recipes

After leaving their careers in television, Cathy Rogers and Jason Gibb, accompanied by their young daughter Rosie, packed up their LA lives and headed for the Mediterranean. They had bought an abandoned olive grove to earn them an honest, if back-breaking living. The following delicious recipes have been inspired by their love of olive oil and their experiences of la Dolve Vita; they can also be found along with the captivating story of Cathy and Jason's adventure in The Dolce Vita Diaries, available as a separate print and ebook.

Olive oil tasting

Infusing olive oil

Lemon ravioli with sage butter

Orecchiette pasta with cauliflower

Pan-fried trout with polenta crust and almonds

Orange, almond and caraway seed cake

Strozzapreti

Maccheroni di Campofilone

Aubergine involtini with sapa sauce

Preserving lemons

Hollywood pasta

Roasted butternut squash risotto with home-made pesto

Cannellini humus with parsley

Cannellini humus with lemon and basil

Plum, peach and almond cake

Pear, parmesan and rocket risotto

Oven-roasted tomatoes

Marinated aubergines

Lentils from Castelluccio

Panzanella

Fusilli with courgette and saffron

Sliced steak on a bed of rocket and tomatoes

Tagliatelle with porcini mushrooms

Grilled lamb

Oily chicory

Silvano and his sacred sapa

Polenta with sapa

Sapa and pecorino

Sapa with ice cream

Sapa with strawberries

Onion and sapa tart

Penne all’arrabbiata

The Loro Piceno Shield

Twice-cooked biscuits

Fat chips shallow fried in olive oil

Battered feta cheese

Real ketchup with Italian tomatoes

Artichoke and pea bruschetta

Halloumi stir-fried with harissa

Taverna Loro

Focaccia

Pumpkin flowers stuffed with sheep’s ricotta

Potato soup with pig’s cheek

Strawberry pannacotta with balsamic

Spaghetti with lemon and parmesan cheese

Trout preserved in olive oil

Ricciarelli biscuits

Mandarin breakfast cake

Hazelnut meringue layer cake

Oven-baked perch with potatoes, olives and mandarin olive oil

Antipasti: Meat, cheese and bruschetta

Spaghetti with anchovies, olives and capers

Secondo piatto: Breaded veal cutlets

Contorno: Potatoes roasted with garlic and rosemary

Seafood fritto misto

Spaghetti with clams

Spiralini with ricotta and tomatoes

Vincisgrassi

Osso buco

Saffron risotto

Spaghetti for hungry footballers

Cherryand pinenut focaccia

Fig jam

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