Cooking with Fiore: An Italian-Inspired Brunch

Today I’m joining my friend Katherine Meservier, a fellow Maine-based food blogger and fashionista, in her coastal studio apartment kitchen to learn how to make her favorite Italian-inspired brunch items using rich flavored olive oils and balsamic from Fiore. Although we were just feet away from the Atlantic Ocean while in Portland, the delicious dishes we prepared and consumed made us feel transported to the Mediterranean. That morning we started off by popping a bottle of sparkling rosé and poured it over fresh blueberries to make for a festive breakfast drink. To set the table, Katherine put out an arrangement of vibrant colored flowers and two sets of plates with each a placemat and napkin.

While sipping the first glass of bubbly, we pulled the ingredients from the fridge onto the counter and I shared with Katherina what I know of Fiore’s background. They are a Maine-based husband and wife duo who source extra virgin olive oils (EVOO) directly from growers around the world & balsamic vinegar from Modena, Italy that enriches the home kitchens for so many New England families. I actually grew up with my own mother using their products daily in our childhood kitchen. Now here I am being gifted bottles of their product and forming a relationship with the brand as an established food blogger and stylist – how things come full circle!

As a home chef, I personally look to Fiore Artisan Olive Oils and Vinegars to add immense flavor to the many dishes I prepare. This particular Sunday morning inside Katherine’s kitchen, we prepared a feast of Maine Blueberry Balsamic Meatballs, a Fig Balsamic Caprese Salad, and lastly deliciously filling ravioli with a White Truffle Tomato Sauce, all of which you can easily recreate in your home kitchen. 

Envision if you will us pouring you a glass of this yummy blueberry-infused rosé and pull up a chair as you scroll through these easy recipes…

Fig Balsamic Caprese Salad Recipe

INGREDIENTS

/ cherry tomatoes
/ Fiore Fig Balsamic
/ basil
/ mozzarella pearls
/ salt and pepper to taste

INSTRUCTIONS:

1. Start by washing, and halving your cherry tomatoes. Add them to the plate and top with mozzarella pearls.
2. Drizzle the fig balsamic over the salad and top with a couple of basil leaves and a pinch of salt and pepper.

Maine Blueberry Balsamic Meatballs Recipe

INGREDIENTS

/ 1lb ground meat
/ Fiore Maine Blueberry Balsamic
/ 1 garlic clove
/ 1/2 sweet onion
/ 2 eggs
/ everglade seasoned breadcrumbs
/ extra virgin olive oil (EVOO)
/ honey
/ salt and pepper to taste

INSTRUCTIONS:

1. Add two eggs to a large mixing bowl, being careful to not get your shells in the bowl, and mix in with the garlic and finely chopped sweet onion. Next, add in your ground meat and a pinch of salt and pepper. Mix in 2 tablespoons of the Maine Blueberry Balsamic. Then add in about a 1/2 cup of the Everglades seasoned breadcrumbs, mixing until it is blended well together. Use a spoon and mold meatballs to about 1 – 1.5 inch in diameter.
2. Warm up your skillet on medium/high heat, and add in a drizzle of olive oil. Add your meatballs to the warm skillet and put the lid on top to help steam them. After about a couple of minutes, use a set of tongs to flip them onto their sides.
3. When you go to flip them again make sure they are not burning on the sides, and add in a 1/4 cup of water to help steam them from the inside out. Drizzle with the Maine Blueberry Balsamic and serve.

White Truffle Tomato Sauce Recipe

INGREDIENTS

/ 1 can tomato paste
/ Fiore White Truffle Olive Oil
/ red pepper (Cayenne)
/ water

INSTRUCTIONS:

1. Heat a can of tomato sauce and a cup of water over medium heat. Add a tablespoon of Fiore White Truffle Olive Oil and make sure the mixture is fully combined.
2. Sprinkle in red pepper and serve over your favorite pasta.

This post was created in collaboration with Fiore Artisan Olive Oils and Vinegars. All opinions expressed are my own.