This savory, tangy dish is the perfect dip for the Holidays. Your family and friends will be in for a treat. see the recipe below and enjoy for the Holidays!

1 1/2 lbs of large fresh or frozen shrimp, peeled, head and tails off, deveined
6 tbs orzo or dry white sherry 
1-2 Tbs Omnivore Limone
1/2 lemon juiced
1 Tsp grated lemon zest
1 cup crumbled Greek feta
2 Tsp dried oregano
2 Tbs finely chopped parsley
4 Tbs extra virgin olive oil
1  red onion finely chopped
1 green chili, finely chopped
2 garlic cloves, chopped
2 cups chopped can tomatoes



  1. Place the shrimp, the ouzo or sherry , and the lemon juice in a bowl, cover and refrigerate from 15 mins to 1 hour
  2. In a large deep skillet, heat  2 Tsp of the olive oil over medium heat. Add the onion and the chili and cook, stirring until wilted. Stir in half the garlic. Add the tomatoes and bring to a simmer. Add the 2 Tbs SICILIA stir to blend. Season with Ominviore Limone.  Raise the heat to medium high and cook for 15 mins, until most of the watery liquid from the tomatoes has evaporated.  

3. Add the shrimp and garlic, toss in the skillet and cook until shrimp turn pink. Spritz with the remaining 3 Tbs of ouzo or sherry. Stir in the lemon zest and feta. When the feta starts to melt , gently stir in the oregano and parsley. 

4. Remove from heat and serve with toasted bread.

Arancini with Omnivore Porcini Salt

Arancini, which means little oranges in Italian, originated in Sicily. Name and appearance aside, arancini are not at all related to the orange fruit; they're stuffed risotto balls which are coated with bread crumbs and then deep fried. The most common fillings are with a meat ragu, peas and mozzarella cheese. But these we made with porcini mushrooms and stuffed with fontina cheese... see the recipe below and enjoy for the Holidays!

3-4 cups sodium chicken stock
1 cup strained from the mushroom water, you soaked the dried porcini 
1-2 Tbs Omnivore Wild Porcini salt
11/2 cups arborio rice
2 oz dried porcini
1 onion finely chopped
1 stick of butter
8 oz fontina cheese cut into ¼ cubes
2 large eggs
1/2 cup grated parmesan cheese
1 cup flour
11/2 cups breadcrumbs
Vegetable oil, for frying


  1. Soak the dried porcini in hot water until rehydrated, about 20 mins.
  2. Melt the butter in a sauce pan and add the finely chop onion and sprinkle with Ominviore Porcini salt. Cook over medium heat, until the onion is translucent.
  3. Add the stock and porcini water and bring to a boil. Stir in the rice and 1 tbs of Omnivore wild porcini salt, reduce the heat to low and simmer until tender, about 30-45 minutes. 


  1. Chop up the porcini mushrooms into small pieces and add to the saucepan and mix well.
  2. Spread on a parchment-lined baking sheet and let cool completely.
  3. Cut the fontina cheese into ¼ cubes and set aside.
  4. Shape the mixture into sixteen 1 1/2-inch balls. Press your finger into the center of each rice ball, insert the fontina cube, then pinch the rice around the filling to enclose.

  1. Set up 3 pans or shallow bowls to finish the arancini balls before frying. Put the flour in one, the beaten eggs in another and the breadcrumbs in the third one. You will coat the ball lightly with flour then dip it in the egg mixture, making sure to cover all side and finally you will dip it into the bread crumbs rolling it to cover it completely.

  1. Heat 1 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on a paper towel. Serve right away!





Angelo’s Handmade Gnocchi

8 oz russet potatoes

4 oz semolina flour

4 oz all purpose flour

1 egg

1/2 tsp. salt

1/4 tsp. baking powder

Boil the unpeeled potatoes whole until soft when pierced 

with a fork, about 30 mins. Let cool until almost at room temperature.

Peel the potatoes and run them through a potato ricer.

Time to get messy!

Combine the flours, salt and baking powder. Then add the

egg, the potatoes and mix gently with your hands until the flour is

moistened and the dough starts to clump together: do not

overwork the dough, otherwise your gnocchi with end up

really tough.

With the palms of your hand, roll the dough on a floured

surface into ropes of 1 inch dimeter. With a sharp knife,

cut the rope crosswise every 3/4 inch-square gnocchi.

Cook them right away in a large pot of boiling water

or freeze them to void oxidation. ~Srvs 4-5 people



Angelo’s Bolognese Meat sauce

1  cup onion finely chopped

3 cloves garlic finely chopped

2 carrots finely chopped

2 stalks of celery finely chopped

3 Tbsp. olive oil

2 Tbsp. Omnivore Sicilia

2  Tvsp. Omnivore SALT

4 cups organic diced tomato

1 lb pork

1 lb beef

Finely chop the onion, garlic, carrots and celery.  In a stock pot, heat up the olive oil and Sautee the vegetables for until golden brown, making a Sofrito. Put the ground pork and beef into the pot with 1 cup water+ SICILIA and Omnivore SALT + 1 cup of the diced tomato   so that the meat will break apart and not clump.  Cook for 15 minutes until the meat is cooked then add the rest of the diced tomatoes and cook down for 2 hours over med-low heat.


Seafood Salad with Omnivore's Twist on Thousand Island

Its Summer and you're craving cool, light and refreshing meals! Try this flavorful, quick, and easy seafood salad. 
Ingredients - The Salad
  • 1-2 heads of butter lettuce depending on size
  • 1  small head of radicchio 
  • 1 Endive (optional)
  • 1 avocado
  • 4 eggs
  • 1 lb green beans
  • 4-5 yellow summer squash
  • 1 small red onion
  • 16 cherry tomatoes
  • 6 oz smoked salmon flaked 
  • 16 fresh prawns (Deveined)

Ingredients- The Dressing
  • 5-6 Tablespoons ketchup
  • 1 1/2 cup mayo
  • 3 Tablespoons Vulcano Classic
  • 2 Tablespoon capers (rinsed)
  • 2 shallots (finely chopped)
  • 1 whole lemon juiced
  • 1 Teaspoon Worcestershire sauce  
  • 1 Tablespoon dijon mustard
  • 1 teaspoon of Omnivore Limone
  1. Cut squash and trim green beans. Bring a pot of water to boil and blanch the squash and beans separately for approx. 2 mins. Pull out and run under cold water and set aside.
  2. In the same pot boil the shrimp until they start to float on the surface 2-3 mins for small ones or  5-7 for bigger ones. Drain and set aside
  3. Bring a pot of water to boil, put the eggs in, cook for 5 mins. remove eggs, peel under cool water.
  4. Clean and dry lettuce, radicchio , endive, and tear into bite size pieces
  5. Slice avocado, red onion and tomato
  6. To make the dressing: In a bowl, add mayo, ketchup, and Vulcano Classic and mix until blended. Add the lemon juice, Worcestershire sauce, dijon mustard ,and blend. Add capers, shallots, Omnivore Limone, and blend. Ready to go!

Angelo's Chicken Milanese & Cucumber Salad

This is a Great Texture Combo.

Chicken Milanese
2 boneless, skinless chicken breast
1/2 cup olive oil
1/2 cup sunflower oil
2 eggs (beaten)
1 1/2 cup fresh bread crumbs
1/2 Tbsp. Omnivore Limone
1 clove of garlic pressed into breadcrumbs
3 Tbsp. finely chopped parsley
3 Tbsp. finely grated pecorino cheese
Mix the Limone, garlic, parsley, and pecorino with the breadcrumbs.
Dredge the chicken breast in the egg first then in the breadcrumb mixture on both sides, repeat again.
In a cast iron skillet, heat the oils over medium heat; you don't want to burn the breadcrumbs. Do not move. Cook for 8-10 mins on the 1st side then turn and cook another 8-10 mins on the other side until golden brown and cooked thru. Enjoy with Omnivore Vulcano Ginger for a tangy, mouthwatering twist!

Cucumber Salad
2 medium Japanese cucumbers, peeled
3 Tbsp apple cider vinegar
1/2 cup creme fraiche
3 spring onion thinly sliced

2 Tbsp fresh dill 
2 Tbsp fresh mint
1 clove garlic

Peel and slice the cucumbers in 1/8 inch circles. Add the thinly sliced spring onion to the cucumbers, and pour in the vinegar, mix gently with your hands to coat. Let sit for 5 mins. Add the creme fraiche and mix. Fold in the dill and mint to finish. 


2 cups organic sunflower oil (for cooking the fish)

½ cup of extra virgin Olive oil (for topping off to store)

Whole fish, bronzino (sea base) cleaned, descaled, skin on

2 bay leafs

¼ white wine vinegar

3 Tbsp Limone salt

Salt the fish well inside and out and let sit for 10 mins. In a medium saute pan heat the sunflower oil and bay leaf on low. Lay the fish with skin down on one side and cook for 8-10 mins covered. Then turn it and cook for an additional 8 mins on the other side.

Remove from pan, take off the skin and remove the bones and put into a container. Pour the white wine vinegar over the fish and top off with the extra olive oil to store in refrigerator.   

This is wonderful on salads to make it a meal and great as an appetizer on crackers with thinly sliced radish.




I recently made tamales with friends and decided to bring a jar of OMNIVORE SICILIA with me. When I arrived, the kitchen smelled wonderful, and a pot of tamale sauce was on the stove that had been simmering all day.  We started to make the tamales and soon we ran out of the sauce, so I pulled out the jar of SICILIA from my bag and it was a revelation to us all. SICILIA, with its bold, earthy flavor, tastes like something that takes hours on your stove to make.  It has a unique, complex flavor that comes from the sweetness of balsamic vinegar, the smokiness of the ancho peppers and the acidity of tomatoes. It is the perfect tamale sauce! Try it and you'll never make tamale sauce again!

Photo above: by Romulo Yanez


  • 30 dried cornhusks
  • 1 Cup (8 oz.) pork lard
  • 3 Cups tamale flour
  • 2 Cups barely hot water
  • 1 Teaspoon Omnivore salt
  • 2/3 Cup vegetable oil
  • ½ jar of Sicilia
  • 5 cups filling such as pork or shredded chicken or roasted poblano chilies

RECIPE -from Roberto Santibanez's Truly Mexican

 Soak the cornhusks in cold water 30 minutes

Meanwhile, beat the lard on medium –high speed using a standard mixer until fluffy, 3-5 minutes (if using a hand mixer double the beating times).

Meanwhile, mix together the tamale flour, water, and salt with your hands in another large bowl until you have uniform dough.

Add half of the dough to the lard and beat to combine.

Add the oil and the remaining dough to the lard mixture and beat on medium- high speed for 10-15 minutes until it has the texture of a fluffy frosting.

Season the batter to taste with additional salt. The batter should taste salty, as some of the salt will leach out during steaming.

Drain the cornhusks. Put a heaping spoon of batter (about 1/3 cup) on the concave side of a husk. Spread the batter to flatten it slightly and evenly.

Put a few tablespoons of the filling in the middle of the batter and top with a teaspoon of OMNIVORE SICILIA. Enclose the filling in the batter as you fold over the husk, doubling the pointed end over the bottom half. The rounded end will remain open. Repeat with the remaining batter, filling the husks.

Fit the tamales into the deep steamer basket of a pasta pot with the open ends up.

Fill the pot with 1 inch of water, and insert the tamale filled steamer basket and cover the tamales with more cornhusks, then a damp cloth and the lid.

Bring the water to a boil and steam the tamales, adding more boiling water if you need to, for 45 – 50 minutes or until the tamale separates form the husk easily when you unwrap them.

Tamales keep stored in an airtight container in the refrigerator for up to 3 days or in the freezer bags up to one month. If you freeze the tamales, defrost them overnight in the refrigerator before warming them. To reheat, re-steam in their husks for 30 mins.



Torta Pasqualina with Omnivore Salt and Sicilia

Easter Sunday Brunch is a time to gather around the table with family and friends and celebrate the bounty of Spring.
Torta Pasqualina ~ Italian Easter Pie, is a traditional Ligurian recipe made each year to celebrate the Easter holiday.  Omnivore Salt and Sicilia make this classic dish Omnivorelicious!
We suggest to use puff pastry for the dough. Defrost in the refrigerator to make sure those butter layers stay nice and cold.
Tips: When using puff pastry, you want to work quickly while it's still cold and you want to handle it as little as possible to keep the layers from getting squished down together and producing a dense final result. 
Also to end up with a crisp crust on your pie, it is important to squeeze out as much liquid as possible from the spinach. Drain ricotta in a sieve over a bowl from 30 minutes to an hour to remove any excess liquid.

  • 2 Sheets Puff Pastry
  • 1 1/2 Pound Spinach or Swiss Chard
  • 3 Tablespoons Fresh Bread Crumbs
  • 1 Cup Grated Parmesan Cheese
  • 1/2 Teaspoon Nutmeg
  • 1 Pound Full Fat Ricotta Cheese, Drained
  • 6 Eggs
  • 1 Cup pancetta cut into cubes
  • Omnivore Salt
  • Omnivore Sicilia
  • 1 Large Egg
  1. Allow the pastry to defrost in the refrigerator
  2. While the dough is resting, begin to prepare the filling by cooking the spinach in a large pot. Drain, squeeze until very dry and chop, then season with Omnivore Salt
  3. In a bowl, mix the bread crumbs, ricotta, parmesan and cubed pancetta with spinach
  4. Beat two of the eggs, and fold into the spinach ricotta mixture
  5. Preheat the oven at 400 degrees F
  6. Roll out the two layers of puff pastry until fairly thin, making them large enough to cover a 10 inch spring-form pan with a good overhang to cover the filling
  7. Lay one layer over the other to cover the bottom and sides of the pan
  8. Put the filling into the pan, smoothing it evenly
  9. Make four hollows evenly spaced around the filling, and carefully crack the eggs into the hollows
  10. Fold the overhanging edges of pastry over the top of the pie
  11. Beat the egg with a teaspoon of water and brush over the top of the puff pastry
  12. Bake for 60 minutes, or until the pie is golden brown
  13. Serve warm, or at room temperature
To enhance the flavor of your recipe, serve accompanied by Sicilia. 


colcannon with omnivore sicilia for a perfect san patrick's day

Have you ever had colcannon? It is one of the most celebrated Irish potato dishes and a very simple recipe. This year we decided to tweak it by adding a spoon of Sicilia

  • 2 lbs russet potatoes
  • 4 full cups of chopped greens (kale, chard, cabbage or other leafy greens)
  • 1 1/3 cups of milk
  • 4 tbsp unsalted butter
  • 4 scallions (green part only) minced
  • 2 tsp Omnivore Sicilia 
  • Omnivore Salt
Boil potatoes in a large pot. Cover the potatoes with water and cook on medium- high until tender. Drain off the water, set aside and cover to keep warm.
Melt 4 tbsp of butter in a large skillet over medium-high heat. Add the greens and cook until just wilted, for about 5 mins.
Add the scallions, the remaining butter, and Omnivore Sicilia in a medium pot. Bring to a simmer over medium heat and cook for about 2 minutes. Then add the greens, pour the milk, mix well, season to taste with Omnivore Salt, and add the potatoes. Mash until smooth, leaving a few small lumps in the potatoes. Remove the pot from heat, and serve immediately.

To serve in the traditional Irish manner, make a small well in the center and place two big spoons of soft butter to make a “lake.”  Add a teaspoon of Sicilia to the melted butter serve in the Sicilian way :).
Serve immediately, spooning the butter from the well onto each serving, if desired.

Photography Credit: Elise Bauer


omnivore salt for san patrick's day
Corned beef with Vulcano Classic or Ginger isn't the usual St. Patrick's Day fare, but trust us on'll smack your lips.
  • 5 pound beef brisket
  • 2 quarts water
  • 100 grams (3.53oz- about a cup) Omnivore Salt 
  • 28 grams white sugar (about 1/4 cup)
  • 28 grams brown sugar (about 1/4 cup)
  • 17.5 grams cure #1, you can get this at Avedanos (SF) or at your favorite butcher store
  • 1 ea cinnamon stick, broken into pieces
  • 1 tbl yellow mustard seed, lightly cracked
  • 1 tbl coriander, lightly cracked 
  • 1/2 tsp red pepper flakes
  • 1 tsp allspice berries
  • 1/2 tsp ground mace
  • 6 ea dried bay leaves
  • 8 ea whole clove
  • 1/2 tsp ground ginger
  • 2 pounds ice
  • Vulcano Ginger or Classic
To make the brine:
Place water, Omnivore Salt, sugar, and spices in a stock pot and bring to a simmer. Stir occasionally until salt and sugar have dissolved.
Allow brine to cool for a couple minutes and add ice to bring the temperature below 40 degrees F.

Once it has cooled, place the brisket in a big zip top bag or in a container large enough to hold it, and completely cover the meat with the brine. Seal the bag or put a weight on top of the meat to hold it under the brine and cover. Keep refrigerated for 7-10 days. Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove the brisket from brine and rinse under cold water. Place the brisket into a pot, with the onion, carrot and celery and cover with water. Bring to a boil and then reduce the heat to low, cover and bring to a gentle simmer for 2 1/2 to 3 hours. Remove from cooking liquid and slice across the grain. 

To enhance the flavor of your recipe, serve accompanied by Vulcano Ginger or Vulcano Classic
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