Beans with Tuna

Beans with Tuna

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Beans with Tuna
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Course Side Dishes
Keyword Olive Oil
Servings
Ingredients
  • 2 398 ml cans Italissima Cannellini White Beans
  • 4 tbsp Preferisco Extra Virgin Olive Oil
  • 400 grams Mediterranean Gourmet Tuna in Olive Oil
  • 2 Garlic Cloves, crushed
  • 2 tbsp Water
  • 4 Fresh Sage Leaves, Chopped
  • Salt & Pepper
  • Sprig of Fresh Sage
Course Side Dishes
Keyword Olive Oil
Servings
Ingredients
  • 2 398 ml cans Italissima Cannellini White Beans
  • 4 tbsp Preferisco Extra Virgin Olive Oil
  • 400 grams Mediterranean Gourmet Tuna in Olive Oil
  • 2 Garlic Cloves, crushed
  • 2 tbsp Water
  • 4 Fresh Sage Leaves, Chopped
  • Salt & Pepper
  • Sprig of Fresh Sage
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Instructions
  1. Heat three tbsp. of oil in a heavy bottom skillet. Add garlic and sage sprig and cook over low heat until the sage starts to sizzle. Remove the garlic and discard. Drain the liquid from the cannellini beans and add cannellini beans to the skillet. Cook for one minute and add water. Season with salt and pepper.
  2. Cook until all the liquid has been absorbed. Remove and discard the sage. Pour the beans into a bowl and set aside to cool.
  3. Flake the tuna, removing any excess oil from the can. Gently mix in the tuna while the beans are still warm. Sprinkle with fresh sage, drizzle with olive oil and serve.
White Bean Soup with Smoked Ham

White Bean Soup with Smoked Ham

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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.
Couscous Salad with Grilled Summer Vegetables

Couscous Salad with Grilled Summer Vegetables

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Couscous Salad with Grilled Summer Vegetables
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Keyword Olive Oil, Vegetables
Servings
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Ingredients
  • 1 1/4 cup Bonta Couscous
  • 2 cups Preferisco Diced Tomatoes, Drained
  • 2 Bell Peppers
  • 1 Eggplant, Cut crosswise into slices
  • 1 Zucchini, Cut crosswise into slices
  • 7 tbsp Preferisco Extra Virgin Olive Oil
  • 6 tbsp Mediterranean Gourmet Lemon Juice
  • 1 Red or Green Chilli Pepper
  • 2 tbsp Fresh flat leaf parsley, Chopped
  • 1/3 cup Fresh Cilantro, Chopped
  • 1 tbsp Ground Cumin
  • 6 wedges Lemon
  • 2 1/2 cups Water
  • Salt & Pepper
Keyword Olive Oil, Vegetables
Servings
People
Ingredients
  • 1 1/4 cup Bonta Couscous
  • 2 cups Preferisco Diced Tomatoes, Drained
  • 2 Bell Peppers
  • 1 Eggplant, Cut crosswise into slices
  • 1 Zucchini, Cut crosswise into slices
  • 7 tbsp Preferisco Extra Virgin Olive Oil
  • 6 tbsp Mediterranean Gourmet Lemon Juice
  • 1 Red or Green Chilli Pepper
  • 2 tbsp Fresh flat leaf parsley, Chopped
  • 1/3 cup Fresh Cilantro, Chopped
  • 1 tbsp Ground Cumin
  • 6 wedges Lemon
  • 2 1/2 cups Water
  • Salt & Pepper
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Instructions
  1. In a saucepan, bring water to a boil. Add couscous, cover, remove from heat, and let stand for 10 minutes. Dump couscous onto a paper towel –lined baking sheet. Spread the couscous out and let stand at room temperature for 30 minutes. Transfer to a bowl, cover and chill for 30 minutes.
  2. Cut each bell pepper and the chilli pepper in half lengthwise, removing the seeds and the ribs. Place bells peppers and chilli peppers cut side up on a hot grill and grill until skins are blackened and blistered. Remove from the grill and cover loosely with foil. Once cool, peel off the skins. Cut bell peppers into one inch squares and mince the chilli pepper. Add to the couscous.
  3. Brush the eggplant and zucchini slices with olive oil and grill, turning occasionally, until tender and golden brown. Add to the couscous along with the tomatoes, parsley, and cilantro.
  4. In a bowl, mix together five tbsp. olive oil, lemon juice, cumin, garlic, and salt and pepper. Pour over the couscous and gently combine. Transfer to a large serving platter and garnish with lemon wedges and serve.
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.
Delicious Italian Pasta (Pappardelle con Speck)

Delicious Italian Pasta (Pappardelle con Speck)

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Delicious Italian Pasta (Pappardelle con Speck)
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Course Pasta and Soup
Keyword Meats, Olive Oil, Pasta
Servings
People
Ingredients
  • 300 grams Preferisco Papardelle
  • 100 grams Preferisco Speck Alto Adige P.G.I.
  • 4 pieces Italissima Boretane Onions in wine vinegar
  • 1 tbsp Preferisco Extra Virgin Olive Oil
  • 200 grams Fresh Cream
  • Chopped Herbs
  • Salt & Pepper
Course Pasta and Soup
Keyword Meats, Olive Oil, Pasta
Servings
People
Ingredients
  • 300 grams Preferisco Papardelle
  • 100 grams Preferisco Speck Alto Adige P.G.I.
  • 4 pieces Italissima Boretane Onions in wine vinegar
  • 1 tbsp Preferisco Extra Virgin Olive Oil
  • 200 grams Fresh Cream
  • Chopped Herbs
  • Salt & Pepper
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Instructions
  1. Bring a large pot of water to a boil and cook pasta until almost “al dente”. Meanwhile gently cook onions in a little oil and then add the Prefersico Speck, diced or julienne. Add the cream. Drain pasta and mix with sauce and serve.