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.
Orzo Pasta Salad with Feta Cheese, Cherry Tomatoes and Fresh Basil.

Orzo Pasta Salad with Feta Cheese, Cherry Tomatoes and Fresh Basil.

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Orzo Pasta Salad with Feta Cheese, Cherry Tomatoes and Fresh Basil.
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Course Salads
Keyword Olive Oil, Pasta
Servings
Ingredients
  • 1 cup Preferisco Orzo
  • 1 14 oz can Bonta Whole Artichoke Hearts, drained well and sliced
  • 3 tbsp Preferisco Extra Virgin Olive Oil
  • 2 tbsp Fresh Lemon Juice
  • 1 to 2 Garlic Cloves, crushed
  • 8 to 10 Cherry Tomatoes, each halved or quartered
  • 1/4 cup Fresh Basil, chopped
  • 1/3 cup Italissima Pitted Black Olives, coarsely chopped
  • 125 grams Italissima Feta Cheese, crumbled
  • to taste Italissima Sea Salt
  • to taste Merchants Spice Fine Pepper
Course Salads
Keyword Olive Oil, Pasta
Servings
Ingredients
  • 1 cup Preferisco Orzo
  • 1 14 oz can Bonta Whole Artichoke Hearts, drained well and sliced
  • 3 tbsp Preferisco Extra Virgin Olive Oil
  • 2 tbsp Fresh Lemon Juice
  • 1 to 2 Garlic Cloves, crushed
  • 8 to 10 Cherry Tomatoes, each halved or quartered
  • 1/4 cup Fresh Basil, chopped
  • 1/3 cup Italissima Pitted Black Olives, coarsely chopped
  • 125 grams Italissima Feta Cheese, crumbled
  • to taste Italissima Sea Salt
  • to taste Merchants Spice Fine Pepper
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Instructions
  1. In a large six to eight quart pot, bring the lightly salted water to a boil. Add Preferisco Orzo and cook it according to the directions on the package until al dente. Drain well in a colander and rinse under cold water, then drain again. Meanwhile, whisk together the lemon juice, Preferisco Extra Virgin Olive Oil, fresh garlic, Italissima Sea Salt, and Merchants Fine Pepper in a large bowl. Add the Orzo to dressing and toss. Let orzo come to room temperature. Add the remaining ingredients of Bonta Artichokes, cherry tomatoes, Italissima Olives, and Italissima Feta Cheese and once doing so, toss to combine. Cover and refrigerate until ready to serve. Gently toss the salad again just before serving.
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
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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.