by Bethellen | Sep 8, 2018 | Uncategorized
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Asparagus & Sun-Dried Tomato Risotto
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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
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
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.
by Bethellen | Sep 8, 2018 | Uncategorized
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Baccala with Tomato and Olives
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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
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
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.
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.
Bake 15 minutes and then it is ready to eat!
by Bethellen | Sep 6, 2018 | Uncategorized
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Frittata di Patate e Cipolle (Potato and Onion Frittata)
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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
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
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.
In a large bowl, whisk eggs until well beat. Whisk in water and salt and set aside.
Preheat broiler. Peel the cooled potato and cut into bite-sized cubes. Set aside.
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.
Transfer the pan to the broiler and broil until the top sets and browns slightly, about two minutes. Cut into wedges and serve warm.
by Bethellen | Sep 6, 2018 | Uncategorized
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Grilled Veal Chops with Balsamic Sauce
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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
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
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.
by Bethellen | Sep 6, 2018 | Uncategorized
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Radicchio & Manchego Quesadillas
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Ingredients
- 3 cups Spagnia Manchego Cheese, Grated
- 2 tbsp Preferisco Extra Virgin Olive Oil
- 1 tbsp Preferisco Balsamic Vinegar
- 6 Large Flour Tortillas
- 2 1/2 tbsp Italissima Mediterranean Olive Tapenade
- 1 Large head of Radicchio
- 2 tbsp Unsalted Butter, Melted
- 1/2 Clove Garlic, Minced
- 1 tsp Fresh Rosemary, Minced
- 1 tsp Fresh Thyme Leaves
- Salt & Pepper
Ingredients
- 3 cups Spagnia Manchego Cheese, Grated
- 2 tbsp Preferisco Extra Virgin Olive Oil
- 1 tbsp Preferisco Balsamic Vinegar
- 6 Large Flour Tortillas
- 2 1/2 tbsp Italissima Mediterranean Olive Tapenade
- 1 Large head of Radicchio
- 2 tbsp Unsalted Butter, Melted
- 1/2 Clove Garlic, Minced
- 1 tsp Fresh Rosemary, Minced
- 1 tsp Fresh Thyme Leaves
- Salt & Pepper
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Instructions
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In a small bowl, whisk oil, vinegar, garlic, rosemary, and a pinch of each salt and pepper until combined. Set aside.
Quarter the radicchio and cut into wedges. Gently swirl in a bowl of water and drain in a colander.
Brush sides of each wedge with some of the oil mixture. Arrange on a broiler pan and place about five inches below the heat source. Cook, watching closely, until slightly charred, about 3 ½ to five minutes. Baste the wedges with more of the oil mixture, turn and cook for another two-four minutes until they become a deep brown color, crisp yet tender inside.
hinly cut the radicchio crosswise. Place a dry griddle over medium-high heat and brush with some butter. Spread one side of the tortilla with one-third of the tapenade. Place on the griddle, tapenade side up. Sprinkle one-third of the grated cheese. Make sure to leave a ¼ inch border around the outside of the tortilla. Top with one-third of the radicchio and thyme and a generous amount of pepper. Top with another tortilla and brush with more butter. Press down with a spatula and cook until the cheese begins to melt until the other side is golden brown, about three-five minutes. Flip and cook on other side for another two minutes. Transfer to a 200˚F oven to keep warm while you make the other tortillas. Cut each quesadilla into six wedges and serve.
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