Ottava Hardware

10/24/2022

cake please ⚡️

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08/19/2022

The Perfect Gift ❤️

Click any image in the 👇 link to be taken to listing!

A sincere THANK YOU everyone that have supported project thus far! Grateful.

https://www.amazon.com/stores/OttavaHardware/page/CE944FB4-5422-4390-8123-BE677F32D529?ref_=ast_bln

08/13/2022

We are excited to launch our Ottava Knife Block today! Please click on any image in storefront 👇 to be routed to listing or go to ottavahardware.com and click on 'Purchase Now' tab on 'Our Products' page. Do not forget to take advantage of 10% off coupon prior to checkout!

Sincerely, thank you everyone for supporting this venture and, please consider writing a positive review if satisfied with product 🙏. We are confident you will love it as much as we do!

Finally, 'Thank You' card with 15% off offer to come with gift. We recommend taking advantage of this offer and joining subscriber list for future products.

Ottava Hardware takes a style-focused approach to culinary tools, with a passion for simplicity and design enhancement. An Atlanta based company with Italian heritage; ('ottava' meaning an octave higher in music), is committed to offering sustainable products of the highest manufacturing quality. We...

08/09/2022

We look forward to launching our Ottava Knife Block over the coming days. Stay tuned 😊

07/13/2022

Coming Soon...

08/24/2021

Yes Please ⚡️

Instructions ⬇️

If you have nuts + honey + cracked pepper, get a wheel of Brie, warm the whole thing in a 350° oven (w/out its plastic wrap), top with all & slather onto crackers or toast. This divine treat pulls from , feels luxurious & looks gorgeous.

08/16/2021

Peachy Banana Bread 🖤

📸: Sculptedkitchen ⚡️

Recipe ⬇️

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1 3/4 cup of flour
1/2 cup of oat flour (I blended whole oats)
2 tsp of baking powder
1 tsp baking soda
1/2 cup of brown sugar (I’ve tried white and coconut but it doesn’t come out quite as nicely as it does with brown sugar!)
A pinch of salt
1/2 tsp of cinnamon,
3 medium VERY ripe bananas
1 cup of plant based milk with 1 heaping tablespoon of fresh lemon juice. Leave aside to curdle.
1/2 cup of coconut oil, melted.
2 T of vegan butter.
1 large peach - diced into small pieces.

Preheat oven to 350F.
Method:
Mix all your wet ingredients and mix well.
Mix together your dry ingredients and mix well.
Fold your wet ingredients into your dry, mix thoroughly.
Fold in your diced peaches.
Line a loaf pan and grease the sides. I find using parchment paper prevents the sides from getting brown/burnt whilst cooking.
Cook for 75 minutes. I used to cook for 60 minutes and the entire loaf would collapse on me.

08/10/2021

Lemon & Wild Leek Orzo 🍋

Stunning dish ♥️🌍

📸: Cinnamon Green kitchen ⚡️

Recipe ⬇️

Ingredients:
1 onion
3 garlic cloves
Juice of 1 smalish lemon +2 tbsp extra
1tbsp of lemon zest
Pepper
Sea salt
250gr orzo
A bunch of wild leek ( 1/2 loosely packed)
A few sprigs of tarragon
1lt of stock( chix or veg)
2 tbsp of mascarpone ( optional)
1/3 of cup grated Parm
1/4 tsp of nutmeg
Extra virgin Olive oil or rapeseed oil for cooking
🌿
Start by heating up some oil in the pan, add onion, garlic. Sauté till soft. Add sea salt, pepper, orzo. Add around 1/3 of cup of stock and stir. Add 1/2 herbs and the nutmeg. Keep stirring as you would risotto and adding stock bit by bit. Add the lemon juice, stir- when it is nearly done add the parm and finish with the lemon zest. Add more fresh wild leek and tarragon. Add mascarpone. Drizzle with more evol and crack more black pepper. Be generous.

08/09/2021

Pan Con Tomate served with melon, Serrano ham, manchego & nuts 🖤

📸: The Lemon Apron⚡️

🌍 ♥️

08/05/2021

Four Cheese Filled Zucchini 🖤

📸: .mira ✨

Recipe ⬇️

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Ingredients:
3 medium zucchini
250g ricotta cheese
50 grated Comte and Emmentaler
parmesan to sprinkle on top
Olive oil to drizzle before baking
Fresh thyme
Salt, pepper to season

Cut the zuchhini in half lenghtwise. Scoop the seeds to make room for the cheese filling.
In a bowl mix together ricotta, emmentaller, Comte and some fresh thyme. Season with salt and pepper. Fill the zucchini and lay them on a baking tray. Sprinkle some parmesan on top and drizzle some olive oil. Bake for 25-30 minutes at 190 degrees Celsius. Serve immediately with some salad on the side. Enjoy it! 🤗

07/28/2021

Tomato & Zucchini Lemon Ricotta Tarts 🖤

📸: ⚡️

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Recipe ⬇️
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1 1/2 cups ricotta
1/2 cup grated parmesan
1/4 tsp salt
1/4 tsp pepper
zest of one lemon
1/4 tsp red chili flakes
1 tsp Fresh thyme
1 package of puff pastry (2 sheets) thawed
1 small heirloom tomato , thinly sliced
1 small zucchini , thinly sliced
olive oil
Flaky salt (ie: Maldon)
Preheat to 400F. Line 2 baking sheets with parchment.
Combine ricotta, salt, pepper, parmesan, thyme, chili and zest in a medium bowl.
Unroll puff pastry sheets. Use a 3-in. round cookie cutter to cut out circles. Place 1 in. apart on prepared parchment-lined baking sheets.
Scoop about 1 tbsp of ricotta mixture onto each fattening with the back of a spoon, leaving a 1/4-in. border around the edges.
Top 1/2 with 1 or 2 tomato slices and the other 1/2 with 3 overlapping zucchini slices. Brush oil over tomatoes and zucchini.
Bake until vegetables are soft and pastry is golden, 25 to 30 min. Sprinkle with flaky salt before serving.
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