Rigatoni with Artichokes and Anchovies

Rigatoni with Artichokes and Anchovies


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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)

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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.
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.
Wild Mushroom Soup with Blue Cheese Toasts

Wild Mushroom Soup with Blue Cheese Toasts

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Wild Mushroom Soup with Blue Cheese Toasts
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Course Appetizer
Keyword Vegetables
Servings
People
Ingredients
For the Soup:
  • 30 grams Preferisco Dried Porcini Mushrooms
  • 250 grams Fresh Wild Mushrooms, Brushed and sliced thin
  • 500 grams Fresh Button Mushrooms, Brushed and coarsely chopped
  • 6 cups Chicken Stock
  • 1 Yellow Onion, Chopped
  • 2 1/2 tbsp Unsalted Butter
  • 1/2 cup Heavy Cream
  • 1 tbsp Lemon Juice
  • 4 cups Water
  • Salt & Pepper
For the Blue Cheese Toasts
  • 60 grams Italissima Gorgonzola Cheese
  • 1 1/2 tsp Unsalted butter, Room temperature
  • 6 slices Baguette, Lightly toasted
  • 2 tbsp Fresh Chives, Chopped fine
  • Salt & Pepper
Course Appetizer
Keyword Vegetables
Servings
People
Ingredients
For the Soup:
  • 30 grams Preferisco Dried Porcini Mushrooms
  • 250 grams Fresh Wild Mushrooms, Brushed and sliced thin
  • 500 grams Fresh Button Mushrooms, Brushed and coarsely chopped
  • 6 cups Chicken Stock
  • 1 Yellow Onion, Chopped
  • 2 1/2 tbsp Unsalted Butter
  • 1/2 cup Heavy Cream
  • 1 tbsp Lemon Juice
  • 4 cups Water
  • Salt & Pepper
For the Blue Cheese Toasts
  • 60 grams Italissima Gorgonzola Cheese
  • 1 1/2 tsp Unsalted butter, Room temperature
  • 6 slices Baguette, Lightly toasted
  • 2 tbsp Fresh Chives, Chopped fine
  • Salt & Pepper
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Instructions
  1. To prepare the soup, melt one ½ tbsp. of butter over medium heat in a large pot. Add the onion and cook until soft, about 10 minutes, stirring occasionally. Raise the heat, add the porcini mushrooms and button mushrooms, chicken stock and water and bring to a boil. Reduce heat to medium low and continue to simmer uncovered for 30 minutes, until mushrooms are tender. Remove from heat and let cool.
  2. Meanwhile, melt one tbsp. of butter over medium heat in a frying pan. Add the wild mushrooms and sauté until the mushrooms are soft and the mushroom liquid has evaporated, about six-eight minutes. Season with salt and pepper to taste. Set aside.
  3. Using a blender, purée the soup until smooth, working in batches. Strain each batch through a fine-mesh sieve into a clean soup pot. Add the cream and wild mushrooms. Stir in lemon juice and salt and pepper to taste. Over medium heat, reheat to serving temperature.
  4. To prepare the blue cheese toasts, in a bowl combine gorgonzola and butter. Season with salt and pepper. Spread the mixture on the toasted baguettes and place on a baking sheet. Place under the broiler until cheese is bubbling, about 30-60 seconds. Remove from the broiler and sprinkle with chives. Pour soup into serving bowl and place one piece of the cheese toast to float in the middle of the bowl and serve immediately.