Spinach Salad

Spinach Salad

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Spinach Salad
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Course Salads
Keyword Olive Oil, Vinegar
Servings
Ingredients
  • 100 grams Italissima Grana Padano
  • 500 grams Spinach
  • 250 grams Smoked bacon
  • 2 Red apples
  • 3 tbsp Preferisco Extra Virgin Olive Oil
  • 1 tbsp Preferisco Balsamic Vinegar
  • Salt & Pepper
Course Salads
Keyword Olive Oil, Vinegar
Servings
Ingredients
  • 100 grams Italissima Grana Padano
  • 500 grams Spinach
  • 250 grams Smoked bacon
  • 2 Red apples
  • 3 tbsp Preferisco Extra Virgin Olive Oil
  • 1 tbsp Preferisco Balsamic Vinegar
  • Salt & Pepper
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Instructions
  1. Trim and wash spinach and break it with your hands. Dice bacon and brown in a spoonful of oil. Peel the apples and cut into segments.
  2. In a bowl, mix the remaining oil with vinegar, salt and pepper. In a salad bowl, mix spinach, bacon and apples. Pour on the dressing, mix and sprinkle with slivers of Grana Padano and garnish with salt and pepper.
Grilled Veal Chops with Balsamic Sauce

Grilled Veal Chops with Balsamic Sauce

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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.
Radicchio & Manchego Quesadillas

Radicchio & Manchego Quesadillas

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Radicchio & Manchego Quesadillas
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Course Main Course
Keyword Olive Oil, Vinegar
Servings
People
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
Course Main Course
Keyword Olive Oil, Vinegar
Servings
People
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
  1. Preheat broiler.
  2. In a small bowl, whisk oil, vinegar, garlic, rosemary, and a pinch of each salt and pepper until combined. Set aside.
  3. 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.
  4. 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.