Garmugia (Spring Vegetable Soup)

Garmugia (Spring Vegetable Soup)

by | Sep 8, 2018 | Uncategorized

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 Garmugia (Spring Vegetable Soup)
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Course Pasta and Soup
Keyword Olive Oil
Servings
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Ingredients
Soup Ingredients:
  • 2 pieces Italissima Natural Artichokes Whole, Drained and sliced
  • 1/2 cup Bonta Fava Beans
  • 1 Fresh Italian Sausage, casing removed and meat crumbled
  • 3 oz Ground lean Veal or Beef
  • 1/2 cup Italissima Green Asparagus Spears, Diced
  • 3 tbsp Preferisco Extra Virgin Olive Oil
  • 3 White Onions, Thinly sliced
  • 1/2 cup Shelled English Peas
  • 6 cups Chicken Broth
  • Salt & Pepper
Crouton Ingredients:
  • 4 slices Coarse country Bread, Cut into ½ inch thick cubes
  • 1/4 cup Preferisco Extra Virgin Olive Oil
  • 2 cloves Garlic, crushed
  • 1 tbsp Fresh Flat Leaf Parsley
Course Pasta and Soup
Keyword Olive Oil
Servings
People
Ingredients
Soup Ingredients:
  • 2 pieces Italissima Natural Artichokes Whole, Drained and sliced
  • 1/2 cup Bonta Fava Beans
  • 1 Fresh Italian Sausage, casing removed and meat crumbled
  • 3 oz Ground lean Veal or Beef
  • 1/2 cup Italissima Green Asparagus Spears, Diced
  • 3 tbsp Preferisco Extra Virgin Olive Oil
  • 3 White Onions, Thinly sliced
  • 1/2 cup Shelled English Peas
  • 6 cups Chicken Broth
  • Salt & Pepper
Crouton Ingredients:
  • 4 slices Coarse country Bread, Cut into ½ inch thick cubes
  • 1/4 cup Preferisco Extra Virgin Olive Oil
  • 2 cloves Garlic, crushed
  • 1 tbsp Fresh Flat Leaf Parsley
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Instructions
  1. In a large saucepan, warm olive oil over medium heat. Add the sausage meat and cook until it starts to release its juices. Add the onion and the ground meat and sauté for four minutes. Add the artichokes, fava beans, peas, asparagus, and stir well. Pour in the broth, cover, and bring to a boil. Reduce the heat to low and continue to cook until the favours have blended, about half an hour. Skim off any froth that may develop on the surface. Halfway through cooking season with salt.
  2. To make the croutons, heat olive oil in a frying pan over medium heat. Add the garlic and sauté until it turns a golden color, about two minutes. Remove and discard the garlic. Add the bread cubes and stir until golden color on all sides. Using a slotted spoon, transfer the croutons onto paper towels to drain off excess oil. Sprinkle with parsley while croutons are still warm. Ladle soup into soup bowls, garnishing with croutons 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.
Asparagus & Sun-Dried Tomato Risotto

Asparagus & Sun-Dried Tomato Risotto

by | Sep 8, 2018 | Uncategorized

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 Asparagus & Sun-Dried Tomato Risotto
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Course Main Course
Keyword Olive Oil
Servings
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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
Course Main Course
Keyword Olive Oil
Servings
People
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
  1. 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.
Chicken and Fettuccine with Tomato Cream Sauce

Chicken and Fettuccine with Tomato Cream Sauce

by | Sep 7, 2018 | Uncategorized

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 Chicken and Fettuccine with Tomato Cream Sauce
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Keyword Pasta
Servings
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Ingredients
Ingredients:
  • 750 grams Preferisco Fettuccine
  • 6 pieces Augusto Sun-Dried Tomatoes in Oil
  • 1 tbsp Italissima Extra Virgin Olive Oil
  • 2 Whole Chicken Breasts, Cubed and skinned
  • 8 litres Water
  • 1 1/2 tbsp Salt
Sauce:
  • 10 pieces Mediterranean Gourmet Sun-Dried Tomatoes in Oil
  • 1 1/2 cups Heavy Cream
  • 1 sprig Fresh Thyme
  • 1 cup Chicken Stock
  • 1/2 tsp Fresh Thyme Leaves
  • Salt & Pepper
Keyword Pasta
Servings
People
Ingredients
Ingredients:
  • 750 grams Preferisco Fettuccine
  • 6 pieces Augusto Sun-Dried Tomatoes in Oil
  • 1 tbsp Italissima Extra Virgin Olive Oil
  • 2 Whole Chicken Breasts, Cubed and skinned
  • 8 litres Water
  • 1 1/2 tbsp Salt
Sauce:
  • 10 pieces Mediterranean Gourmet Sun-Dried Tomatoes in Oil
  • 1 1/2 cups Heavy Cream
  • 1 sprig Fresh Thyme
  • 1 cup Chicken Stock
  • 1/2 tsp Fresh Thyme Leaves
  • Salt & Pepper
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Instructions
  1. To prepare the sauce, bring cream and thyme sprig to a boil over medium heat. Lower the heat and let simmer until the cream has reduced by one-third, about 10 minutes. Remove from the heat let sit for 10 minutes. Remove the thyme sprig and throw it away. Heat the cream again, this time adding chicken stock and simmer for five minutes. Add tomato purée and salt and pepper to taste. Take off the heat, stir in thyme leaves. Set aside and keep warm.
  2. Over medium heat, heat olive oil in a pan. Add the chicken and cook, stirring often, for about seven-eight minutes. Add salt and pepper to taste. Remove from heat and keep warm.
  3. In a large pot, bring water to a boil. Add salt and cook fettuccine to al dente. Drain well. In a large serving bowl, gently mix the sauce and fettuccine together and top with the chicken. Garnish with thyme sprig and serve.
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
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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
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.