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.
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!