Arancini with Omnivore Porcini Salt

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 1 Tbs 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!
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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.


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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!
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Angelo's Chicken Milanese & Cucumber Salad

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
1 Tps Limone

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. 

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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.


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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.



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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 Omnivore Salt 3.53oz- about a cup
  • 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
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. 

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Turn up the Heat with Vulcano Ginger

Turn up the Heat with our bundle of Vulcano sauces and recipes designed to seduce the palate.

oyster with vulcano ginger


  • 2 tablespoons Vulcano Ginger Sauce
  • 12 fresh oysters, on the half shell
  • 1/4 teaspoon Omnivore salt (optional)
  • Lemon wedges


  1. Line platter with crushed ice. Arrange oysters atop ice.
  2. Spoon Vulcano Ginger sauce over each oyster.
  3. Serve oysters with lemon wedges.
  4. Sprinkle a touch of Omnivore salt to taste on top (Optional)

A big green salad with herbs and avocado, a baguette and a bottle of champagne will round out this meal.

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Omnivore's Love Pack & list of naughty movies

gourmet seasoning omnivore salt and llano seco pop corn

Stay home for Valentine’s with one of Omnivore’s “Love Packs” and set the mood for fun and romance with the Omnivore “Add a little spice”.

A sexy movie and a bowl of Llano Seco heirloom popcorn finished with the intoxicating spice blend of Omnivore salt, will set the tone for the evening. Add your favorite bottle of bubbles and enjoy how the evening unfolds. 

Here you have a list of naughty movies...

  1. Body Heat
  2. 9 ½ weeks
  3. Belle Du Jour
  4. Secretary
  5. Swimming Pool
  6. Y Tu mama también
  7. Unfaithful
  8. The Dreamers
  9. Vicky Christina Barcelona
  10. Eyes Wide Shut
  11. The Love Witch
  12. Bound
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Bloody Mary with Vulcano Ginger

So, what’s the secret to mixing a unique Bloody Mary? Simply add Omnivore Vulcano Ginger and Omnivore Salt to turn up the heat...

For a 48 hours only you get  Vulcano Ginger + Vulcano Classic at the discounted price of $14.

Bloody Mary with Vulcano Ginger


4 oz tomato juice
2 oz vodka (for the adventurous drinkers use gin instead)
3 tbsp Vulcano Ginger
1 pinch Omnivore Salt
1 pinch celery seeds
1/2 teaspoon horseradish
juice of 1/2 lime
veggies to garnish

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