Garmugia (Spring Vegetable Soup)

Garmugia (Spring Vegetable Soup)

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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.
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.
Asparagus & Sun-Dried Tomato Risotto

Asparagus & Sun-Dried Tomato Risotto

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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.
Baccala with Tomato and Olives

Baccala with Tomato and Olives

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Baccala with Tomato and Olives
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Course Main Course
Keyword Olive Oil, Vegetables
Servings
Ingredients
  • 1.5 lbs Bosa Foods Cod Loins
  • 19 oz Preferisco Peeled Tomatoes
  • 6 tbsp Preferisco Extra Virgin Olive Oil
  • 1 tbsp Italissima Capers
  • 1/4 cup Italissima Cerignola Olives
  • 1/4 cup Mediterranean Gourmet Kalamata Olives
  • 1 cup Mediterranean Gourmet White Cooking Wine
  • 1/3 cup Favero Flour “OO” Soft Wheat
  • 1/2 cup Fish Stock
  • 1/2 Large Onion
  • 3 cloves Garlic Mashed
  • 1 pinch Merchants Spice Dry Oregano
  • 1 pinch Merchants Spice Dry Thyme
  • to taste Italissima Fine Sea Salt
  • to taste Merchants Spice Ground Black Pepper
  • 1 Fennel Bulb Quartered, Cored & Sliced
Course Main Course
Keyword Olive Oil, Vegetables
Servings
Ingredients
  • 1.5 lbs Bosa Foods Cod Loins
  • 19 oz Preferisco Peeled Tomatoes
  • 6 tbsp Preferisco Extra Virgin Olive Oil
  • 1 tbsp Italissima Capers
  • 1/4 cup Italissima Cerignola Olives
  • 1/4 cup Mediterranean Gourmet Kalamata Olives
  • 1 cup Mediterranean Gourmet White Cooking Wine
  • 1/3 cup Favero Flour “OO” Soft Wheat
  • 1/2 cup Fish Stock
  • 1/2 Large Onion
  • 3 cloves Garlic Mashed
  • 1 pinch Merchants Spice Dry Oregano
  • 1 pinch Merchants Spice Dry Thyme
  • to taste Italissima Fine Sea Salt
  • to taste Merchants Spice Ground Black Pepper
  • 1 Fennel Bulb Quartered, Cored & Sliced
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Instructions
  1. Lightly coat baccala (cod) with flour. In a cast iron or heavy gauge skillet over medium-high heat add four tablespoons of olive oil and brown the baccala on both sides. Remove fish from heat.
  2. In another saucepan, sauté garlic, onion, and remaining olive oil for two minutes. Add capers, olives, and fennel, cook for a couple of minutes more and add tomatoes, white wine, stock and seasonings. Cook for eight minutes then place cooked fish on top of vegetable mixture and place skillet in 400F oven.
  3. Bake 15 minutes and then it is ready to eat!
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.