by Bethellen | Sep 8, 2018 | Uncategorized
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Orzo Pasta Salad with Feta Cheese, Cherry Tomatoes and Fresh Basil.
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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
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
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.
by Bethellen | Sep 8, 2018 | Uncategorized
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Delicious Italian Pasta (Pappardelle con Speck)
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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
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
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.
by Bethellen | Sep 8, 2018 | Uncategorized
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Penne with Anchovies and Tomatoes
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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
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
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.
by Bethellen | Sep 8, 2018 | Uncategorized
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Linguine with Pesto, Green Beans and Potatoes
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Ingredients
- 1 lb Preferisco Linguine
- 1 cup Italissima Pesto Alla Genovese
- 1/2 lb Green Beans, Trimmed and cut into 3 inch lengths
- 2 Russet Potatoes, Peeled and cut into slices
- Salt
Ingredients
- 1 lb Preferisco Linguine
- 1 cup Italissima Pesto Alla Genovese
- 1/2 lb Green Beans, Trimmed and cut into 3 inch lengths
- 2 Russet Potatoes, Peeled and cut into slices
- Salt
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Instructions
In a large pot, bring water to a boil. Add green beans and cook until tender yet still crisp, about four minutes. Using a slotted spoon, transfer the beans to a colander. Rinse under cold water and drain. Return the pot of water to a boil and add the potato slices. Cook until tender yet firm, about four minutes. Drain, rinse under cold water, and drain well.
Meanwhile, bring another pot of water to a boil. Add a generous amount of salt to the water and cook linguine al dente, about seven-eight minutes. Add the beans and potatoes during the last minute of cooking the pasta. Drain, saving one cup of the pasta water.
Transfer pasta, green beans and potatoes to a large serving bowl. Add the pesto and just enough of the reserved pasta water to make a fluid sauce. Toss gently and serve.
by Bethellen | Sep 7, 2018 | Uncategorized
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Chicken and Fettuccine with Tomato Cream Sauce
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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
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
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.
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.
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.
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