Asparagus & Sun-Dried Tomato Risotto

Asparagus & Sun-Dried Tomato Risotto

by | Sep 8, 2018 | Uncategorized

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 Asparagus & Sun-Dried Tomato Risotto
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Course Main Course
Keyword Olive Oil
Servings
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Ingredients
  • 280 grams Italissima Carnaroli Rice
  • 1 tbsp Preferisco Extra Virgin Olive Oil
  • 6 pieces Med Gourmet Sundried Tomatoes, Thinly sliced
  • 225 grams Med Gourmet Green Asparagus Spears
  • 3/4 cups Italissima Parmigiano Reggiano, Grated
  • 4 cups Vegetable Stock
  • 3 tbsp Butter
  • 2/3 cup Dry White Wine
  • Salt & Pepper
  • Thinly Pared Lemon Rind to garnish
Course Main Course
Keyword Olive Oil
Servings
People
Ingredients
  • 280 grams Italissima Carnaroli Rice
  • 1 tbsp Preferisco Extra Virgin Olive Oil
  • 6 pieces Med Gourmet Sundried Tomatoes, Thinly sliced
  • 225 grams Med Gourmet Green Asparagus Spears
  • 3/4 cups Italissima Parmigiano Reggiano, Grated
  • 4 cups Vegetable Stock
  • 3 tbsp Butter
  • 2/3 cup Dry White Wine
  • Salt & Pepper
  • Thinly Pared Lemon Rind to garnish
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Instructions
  1. Over medium heat, heat oil with 2 tbsp. of butter in a deep pan until butter has melted. Stir in onion and sundried tomatoes, stirring for five minutes until the onions are soft. Do not brown. Lower the heat, add the rice and mix to coat in the oil and butter. Cook and stir for two-three minutes until the grains of rice are translucent. Add the wine, stirring constantly, until it has reduced. Add the stock gradually, one ladleful at a time. Stir constantly and add more ladles as the rice absorbs each ladle. Raise the heat to medium so the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed. Season to taste. While the risotto is cooking, cut asparagus into one inch pieces. Gently fold the asparagus into the risotto during the last five minutes of cooking time. Remove from heat and add the rest of the butter. Stir in Parmigiano until it melts. Garnish with whole asparagus spears and sprinkle with lemon rind.
Baccala with Tomato and Olives

Baccala with Tomato and Olives

by | Sep 8, 2018 | Uncategorized

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 Baccala with Tomato and Olives
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Course Main Course
Keyword Olive Oil, Vegetables
Servings
Ingredients
  • 1.5 lbs Bosa Foods Cod Loins
  • 19 oz Preferisco Peeled Tomatoes
  • 6 tbsp Preferisco Extra Virgin Olive Oil
  • 1 tbsp Italissima Capers
  • 1/4 cup Italissima Cerignola Olives
  • 1/4 cup Mediterranean Gourmet Kalamata Olives
  • 1 cup Mediterranean Gourmet White Cooking Wine
  • 1/3 cup Favero Flour “OO” Soft Wheat
  • 1/2 cup Fish Stock
  • 1/2 Large Onion
  • 3 cloves Garlic Mashed
  • 1 pinch Merchants Spice Dry Oregano
  • 1 pinch Merchants Spice Dry Thyme
  • to taste Italissima Fine Sea Salt
  • to taste Merchants Spice Ground Black Pepper
  • 1 Fennel Bulb Quartered, Cored & Sliced
Course Main Course
Keyword Olive Oil, Vegetables
Servings
Ingredients
  • 1.5 lbs Bosa Foods Cod Loins
  • 19 oz Preferisco Peeled Tomatoes
  • 6 tbsp Preferisco Extra Virgin Olive Oil
  • 1 tbsp Italissima Capers
  • 1/4 cup Italissima Cerignola Olives
  • 1/4 cup Mediterranean Gourmet Kalamata Olives
  • 1 cup Mediterranean Gourmet White Cooking Wine
  • 1/3 cup Favero Flour “OO” Soft Wheat
  • 1/2 cup Fish Stock
  • 1/2 Large Onion
  • 3 cloves Garlic Mashed
  • 1 pinch Merchants Spice Dry Oregano
  • 1 pinch Merchants Spice Dry Thyme
  • to taste Italissima Fine Sea Salt
  • to taste Merchants Spice Ground Black Pepper
  • 1 Fennel Bulb Quartered, Cored & Sliced
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Instructions
  1. Lightly coat baccala (cod) with flour. In a cast iron or heavy gauge skillet over medium-high heat add four tablespoons of olive oil and brown the baccala on both sides. Remove fish from heat.
  2. In another saucepan, sauté garlic, onion, and remaining olive oil for two minutes. Add capers, olives, and fennel, cook for a couple of minutes more and add tomatoes, white wine, stock and seasonings. Cook for eight minutes then place cooked fish on top of vegetable mixture and place skillet in 400F oven.
  3. Bake 15 minutes and then it is ready to eat!
Chicken and Fettuccine with Tomato Cream Sauce

Chicken and Fettuccine with Tomato Cream Sauce

by | Sep 7, 2018 | Uncategorized

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 Chicken and Fettuccine with Tomato Cream Sauce
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Keyword Pasta
Servings
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Ingredients
Ingredients:
  • 750 grams Preferisco Fettuccine
  • 6 pieces Augusto Sun-Dried Tomatoes in Oil
  • 1 tbsp Italissima Extra Virgin Olive Oil
  • 2 Whole Chicken Breasts, Cubed and skinned
  • 8 litres Water
  • 1 1/2 tbsp Salt
Sauce:
  • 10 pieces Mediterranean Gourmet Sun-Dried Tomatoes in Oil
  • 1 1/2 cups Heavy Cream
  • 1 sprig Fresh Thyme
  • 1 cup Chicken Stock
  • 1/2 tsp Fresh Thyme Leaves
  • Salt & Pepper
Keyword Pasta
Servings
People
Ingredients
Ingredients:
  • 750 grams Preferisco Fettuccine
  • 6 pieces Augusto Sun-Dried Tomatoes in Oil
  • 1 tbsp Italissima Extra Virgin Olive Oil
  • 2 Whole Chicken Breasts, Cubed and skinned
  • 8 litres Water
  • 1 1/2 tbsp Salt
Sauce:
  • 10 pieces Mediterranean Gourmet Sun-Dried Tomatoes in Oil
  • 1 1/2 cups Heavy Cream
  • 1 sprig Fresh Thyme
  • 1 cup Chicken Stock
  • 1/2 tsp Fresh Thyme Leaves
  • Salt & Pepper
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Instructions
  1. To prepare the sauce, bring cream and thyme sprig to a boil over medium heat. Lower the heat and let simmer until the cream has reduced by one-third, about 10 minutes. Remove from the heat let sit for 10 minutes. Remove the thyme sprig and throw it away. Heat the cream again, this time adding chicken stock and simmer for five minutes. Add tomato purée and salt and pepper to taste. Take off the heat, stir in thyme leaves. Set aside and keep warm.
  2. Over medium heat, heat olive oil in a pan. Add the chicken and cook, stirring often, for about seven-eight minutes. Add salt and pepper to taste. Remove from heat and keep warm.
  3. In a large pot, bring water to a boil. Add salt and cook fettuccine to al dente. Drain well. In a large serving bowl, gently mix the sauce and fettuccine together and top with the chicken. Garnish with thyme sprig and serve.
Frittata di Patate e Cipolle (Potato and Onion Frittata)

Frittata di Patate e Cipolle (Potato and Onion Frittata)

by | Sep 6, 2018 | Uncategorized

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 Frittata di Patate e Cipolle (Potato and Onion Frittata)
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Course Main Course
Keyword Olive Oil
Servings
People
Ingredients
  • 1 Large Potato
  • 4 tbsp Preferisco Extra Virgin Olive Oil
  • 8 Eggs
  • 1 tbsp Water
  • 1 Yellow Onion, thinly sliced
  • 2 cloves Garlic, Minced
  • 1 tbsp Unsalted Butter
  • 1 sprig Rosemary leaves, Chopped
  • Salt & Pepper
Course Main Course
Keyword Olive Oil
Servings
People
Ingredients
  • 1 Large Potato
  • 4 tbsp Preferisco Extra Virgin Olive Oil
  • 8 Eggs
  • 1 tbsp Water
  • 1 Yellow Onion, thinly sliced
  • 2 cloves Garlic, Minced
  • 1 tbsp Unsalted Butter
  • 1 sprig Rosemary leaves, Chopped
  • Salt & Pepper
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Instructions
  1. In a saucepan combine potato with water and cover. Bring to a boil and cook until potato is tender, about 20 minutes. Drain and cool.
  2. In a large bowl, whisk eggs until well beat. Whisk in water and salt and set aside.
  3. Preheat broiler. Peel the cooled potato and cut into bite-sized cubes. Set aside.
  4. Evenly spread out the potato in the pan over medium heat. Add the remaining two tbsp. of oil and butter and swirl the pan until the butter melts. Pour the egg mixture, season with pepper, reduce heat to low, and cook slowly until the sides and bottom are set but the center is still loose, about four minutes. Run a spatula along the sides of the pan to keep from sticking.
  5. Transfer the pan to the broiler and broil until the top sets and browns slightly, about two minutes. Cut into wedges and serve warm.
Grilled Veal Chops with Balsamic Sauce

Grilled Veal Chops with Balsamic Sauce

by | Sep 6, 2018 | Uncategorized

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 Grilled Veal Chops with Balsamic Sauce
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Course Main Course
Keyword Olive Oil, Vinegar
Servings
Ingredients
  • 4 Veal Chops, 6oz, 2cm thick
  • 2 cups Meat Stock
  • 4 tbsp Preferisco Extra Virgin Olive Oil
  • 1/2 cup Preferisco Balsamic Vinegar
  • 1/4 cup Yellow Onion, Chopped fine
  • 2 tbsp Unsalted Butter
  • Chopped fresh flat leaf Parsley
  • Salt & Pepper
Course Main Course
Keyword Olive Oil, Vinegar
Servings
Ingredients
  • 4 Veal Chops, 6oz, 2cm thick
  • 2 cups Meat Stock
  • 4 tbsp Preferisco Extra Virgin Olive Oil
  • 1/2 cup Preferisco Balsamic Vinegar
  • 1/4 cup Yellow Onion, Chopped fine
  • 2 tbsp Unsalted Butter
  • Chopped fresh flat leaf Parsley
  • Salt & Pepper
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Instructions
  1. Using a gas grill, preheat on high heat and brush grill rack with olive oil. Brush both side of the veal chop with one tbsp. olive oil. Season with salt and pepper. Use tongs to prevent piercing the meat and place the chops on the rack and grill, turning once until browned, about four-six minutes per side for medium. Place on a platter and keep warm. Over medium heat, warm three tbsp. of olive oil in a saucepan. Add the onion and sauté for 3-4 minutes, until translucent. Add the balsamic vinegar, raise the heat to medium-high and cook until the sauce has reduced by half the amount. Add the stock and cook until the liquid is reduced again by half. Whisk in butter. Add salt and pepper to taste. Pour the sauce over the veal chops, garnish with parsley and serve.