White Bean Soup with Smoked Ham

White Bean Soup with Smoked Ham

by | Sep 8, 2018 | Uncategorized

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 White Bean Soup with Smoked Ham
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Course Side Dishes
Keyword Vegetables
Servings
Ingredients
  • 3/4 cup Bonta Dried Cannellini Beans
  • 2 Smoked Ham Hocks (500 gr total weight)
  • 1 1/2 cups Preferisco Diced Tomatoes
  • 1 Yellow Onion, Minced
  • 1 tbsp Preferisco Extra Virgin Olive Oil
  • 3 cloves Garlic, Minced
  • 1/4 lb Bacon, Chopped fine
  • 1/2 cup Chopped Carrot
  • 6 cups Chicken Stock
  • 6 sprigs Fresh Parsley
  • 2 sprigs Fresh Thyme
  • 2 Merchants Bay Leaves
  • 3 tbsp Fresh Mint, Chopped
  • Salt & Pepper
  • Mint sprigs for garnishing (Optional)
Course Side Dishes
Keyword Vegetables
Servings
Ingredients
  • 3/4 cup Bonta Dried Cannellini Beans
  • 2 Smoked Ham Hocks (500 gr total weight)
  • 1 1/2 cups Preferisco Diced Tomatoes
  • 1 Yellow Onion, Minced
  • 1 tbsp Preferisco Extra Virgin Olive Oil
  • 3 cloves Garlic, Minced
  • 1/4 lb Bacon, Chopped fine
  • 1/2 cup Chopped Carrot
  • 6 cups Chicken Stock
  • 6 sprigs Fresh Parsley
  • 2 sprigs Fresh Thyme
  • 2 Merchants Bay Leaves
  • 3 tbsp Fresh Mint, Chopped
  • Salt & Pepper
  • Mint sprigs for garnishing (Optional)
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Instructions
  1. Rinse the beans, place in a bowl and add water to cover generously. Soak for three hours. Drain and place in a saucepan with thyme and parsley sprigs, bay leaves, and water to cover by two inches. Over medium-high heat bring to a boil, reduce heat and let simmer until tender, about 40-50 minutes. Drain well and throw away thyme and parsley sprigs.
  2. While the beans are cooking, in a soup pot over medium heat, warm the olive oil. Add onion, carrot and bacon and sauté until onion is soft, about 10 minutes. Add the garlic and cook for another minute. Add the ham hocks, tomatoes and chicken stock and bring to a boil. Reduce heat to low and cook uncovered until the ham just starts to fall away from the bone, about one hour. Add the beans and continue simmering until the ham falls from the bone, and the beans are tender, about another hour.
  3. Remove the ham hocks from the soup and set aside until cool enough to handle. Throw away the skin and bones and chop meat into ½ inch pieces. Add the ham back into the soup. Add chopped mint and salt and pepper to taste.
  4. Pour soup into soup bowls, garnish with mint sprigs and serve.
Couscous Salad with Grilled Summer Vegetables

Couscous Salad with Grilled Summer Vegetables

by | Sep 8, 2018 | Uncategorized

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 Couscous Salad with Grilled Summer Vegetables
Votes: 1
Rating: 5
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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
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
Votes: 1
Rating: 5
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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.
Baccala with Tomato and Olives

Baccala with Tomato and Olives

by | Sep 8, 2018 | Uncategorized

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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!
Funghi Trifolati (Sautéed Mushrooms with Parsley and Garlic)

Funghi Trifolati (Sautéed Mushrooms with Parsley and Garlic)

by | Sep 6, 2018 | Uncategorized

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 Funghi Trifolati (Sautéed Mushrooms with Parsley and Garlic)
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Course Appetizer
Keyword Vegetables
Servings
Ingredients
  • 1 kg Porcini Mushrooms
  • 1/3 cup Preferisco Extra Virgin Olive Oil
  • 2 cloves Garlic, Chopped fine
  • 2 tbsp Fresh flat leaf parsley, Chopped fine
  • Salt & Pepper
Course Appetizer
Keyword Vegetables
Servings
Ingredients
  • 1 kg Porcini Mushrooms
  • 1/3 cup Preferisco Extra Virgin Olive Oil
  • 2 cloves Garlic, Chopped fine
  • 2 tbsp Fresh flat leaf parsley, Chopped fine
  • Salt & Pepper
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Instructions
  1. Slice the mushrooms thinly. In a large frying pan, heat the olive oil over medium heat. Add the garlic and parsley, stirring frequently. When the garlic becomes fragrant, about one minute, add the mushrooms; they will absorb the oil and may stick to the pan before releasing their moisture. When the mushrooms start to soften, reduce the heat to low and season with salt and pepper. Continue to cook, stirring occasionally for 15 minutes. Transfer to a serving bowl and serve.
Wild Mushroom Soup with Blue Cheese Toasts

Wild Mushroom Soup with Blue Cheese Toasts

by | Sep 6, 2018 | Uncategorized

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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.