White Bean Soup with Smoked Ham

White Bean Soup with Smoked Ham

by | Sep 8, 2018 | Uncategorized

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 White Bean Soup with Smoked Ham
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Course Side Dishes
Keyword Vegetables
Servings
Ingredients
  • 3/4 cup Bonta Dried Cannellini Beans
  • 2 Smoked Ham Hocks (500 gr total weight)
  • 1 1/2 cups Preferisco Diced Tomatoes
  • 1 Yellow Onion, Minced
  • 1 tbsp Preferisco Extra Virgin Olive Oil
  • 3 cloves Garlic, Minced
  • 1/4 lb Bacon, Chopped fine
  • 1/2 cup Chopped Carrot
  • 6 cups Chicken Stock
  • 6 sprigs Fresh Parsley
  • 2 sprigs Fresh Thyme
  • 2 Merchants Bay Leaves
  • 3 tbsp Fresh Mint, Chopped
  • Salt & Pepper
  • Mint sprigs for garnishing (Optional)
Course Side Dishes
Keyword Vegetables
Servings
Ingredients
  • 3/4 cup Bonta Dried Cannellini Beans
  • 2 Smoked Ham Hocks (500 gr total weight)
  • 1 1/2 cups Preferisco Diced Tomatoes
  • 1 Yellow Onion, Minced
  • 1 tbsp Preferisco Extra Virgin Olive Oil
  • 3 cloves Garlic, Minced
  • 1/4 lb Bacon, Chopped fine
  • 1/2 cup Chopped Carrot
  • 6 cups Chicken Stock
  • 6 sprigs Fresh Parsley
  • 2 sprigs Fresh Thyme
  • 2 Merchants Bay Leaves
  • 3 tbsp Fresh Mint, Chopped
  • Salt & Pepper
  • Mint sprigs for garnishing (Optional)
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Instructions
  1. Rinse the beans, place in a bowl and add water to cover generously. Soak for three hours. Drain and place in a saucepan with thyme and parsley sprigs, bay leaves, and water to cover by two inches. Over medium-high heat bring to a boil, reduce heat and let simmer until tender, about 40-50 minutes. Drain well and throw away thyme and parsley sprigs.
  2. While the beans are cooking, in a soup pot over medium heat, warm the olive oil. Add onion, carrot and bacon and sauté until onion is soft, about 10 minutes. Add the garlic and cook for another minute. Add the ham hocks, tomatoes and chicken stock and bring to a boil. Reduce heat to low and cook uncovered until the ham just starts to fall away from the bone, about one hour. Add the beans and continue simmering until the ham falls from the bone, and the beans are tender, about another hour.
  3. Remove the ham hocks from the soup and set aside until cool enough to handle. Throw away the skin and bones and chop meat into ½ inch pieces. Add the ham back into the soup. Add chopped mint and salt and pepper to taste.
  4. Pour soup into soup bowls, garnish with mint sprigs and serve.
Penne with Anchovies and Tomatoes

Penne with Anchovies and Tomatoes

by | Sep 8, 2018 | Uncategorized

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 Penne with Anchovies and Tomatoes
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Course Pasta and Soup
Keyword Olive Oil, Pasta
Servings
Ingredients
  • 500 grams Preferisco Penne
  • 4 fillets Med Gourmet Anchovies in Oil, Drained and Chopped
  • 2 cups Augusto Pomodorini Tomato, cut in Quarters
  • 1 cup Italissima Sliced Kalamata Olives
  • 3 tbsp Preferisco Extra Virgin Olive Oil
  • 2 tbsp Italissima Capers
  • 1 tsp Garlic, Minced
  • 2 tbsp Fresh Flat Leaf Parsley, Minced
  • Merchants Spice Red Pepper Flakes
  • 6 litres Water
  • 1 tbsp Salt
Course Pasta and Soup
Keyword Olive Oil, Pasta
Servings
Ingredients
  • 500 grams Preferisco Penne
  • 4 fillets Med Gourmet Anchovies in Oil, Drained and Chopped
  • 2 cups Augusto Pomodorini Tomato, cut in Quarters
  • 1 cup Italissima Sliced Kalamata Olives
  • 3 tbsp Preferisco Extra Virgin Olive Oil
  • 2 tbsp Italissima Capers
  • 1 tsp Garlic, Minced
  • 2 tbsp Fresh Flat Leaf Parsley, Minced
  • Merchants Spice Red Pepper Flakes
  • 6 litres Water
  • 1 tbsp Salt
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Instructions
  1. Heat olive oil in a pan over medium heat and sauté garlic and anchovies for two minutes. Add the tomatoes, olives and capers and cook until all the ingredients are heated, about three minutes. Add the red pepper flakes, parsley, and salt to taste. Keep warm. In a large pot, bring water to a boil. Add one tbsp. of salt, add the penne, and cook to al dente. Drain well. In a large serving bowl, mix the penne and three quarters of the tomato mixture. Top with the remaining mixture and serve.
Rigatoni with Artichokes and Anchovies

Rigatoni with Artichokes and Anchovies

by | Sep 8, 2018 | Uncategorized


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 Rigatoni with Artichokes and Anchovies
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Course Pasta and Soup
Servings
Ingredients
  • 500 grams Preferisco Rigatoni
  • 3 fillets Bonta Anchovies in Olive Oil, Drained and Diced
  • 880 grams Preferisco Natural Artichokes Quartered
  • 750 grams Italissima Diced Tomatoes
  • 1/4 cup Preferisco Extra Virgin Olive Oil
  • 2 cups Yellow Onion, Chopped
  • 2 tsp Garlic, Minced
  • 1 cup Dry White Wine
  • 2 tbsp Unsalted Butter
  • 6 litres Water
  • 3/4 cup Italissima Parmigiano Reggiano, Grated
  • Salt & Pepper
Course Pasta and Soup
Servings
Ingredients
  • 500 grams Preferisco Rigatoni
  • 3 fillets Bonta Anchovies in Olive Oil, Drained and Diced
  • 880 grams Preferisco Natural Artichokes Quartered
  • 750 grams Italissima Diced Tomatoes
  • 1/4 cup Preferisco Extra Virgin Olive Oil
  • 2 cups Yellow Onion, Chopped
  • 2 tsp Garlic, Minced
  • 1 cup Dry White Wine
  • 2 tbsp Unsalted Butter
  • 6 litres Water
  • 3/4 cup Italissima Parmigiano Reggiano, Grated
  • Salt & Pepper
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Instructions
  1. In a medium frying pan, melt oil and butter over medium heat. Reduce the heat, add the onions and sauté until the onions are translucent, about eight minutes. Add the anchovies and garlic and cook for another two minutes. Add the wine and increase heat to a medium-high and simmer until the wine reduces by half. Stir in tomatoes, reduce heat, and simmer for another five minutes. Add artichokes and salt and pepper to taste. Stir and keep warm.
  2. In a large pot, bring water to a boil. Add salt and rigatoni and cook until al dente. Drain well.
  3. Serve the pasta in bowls, topping off each bowl with the anchovy and artichoke mixture, sprinkled with Parmigiano Reggiano. Optional: add some crispy smoked bacon bits! Serve hot.
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.