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.
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
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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.
Penne with Anchovies and Tomatoes

Penne with Anchovies and Tomatoes

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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.
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.
Chicken and Fettuccine with Tomato Cream Sauce

Chicken and Fettuccine with Tomato Cream Sauce

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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.