Ingredient: Extra-Vergin Olive Oil

Porcini and Truffle Pate

Cut the porcini in half and, with a sharp paring knife, trim off the inedible parts on the underside of each one. Slice the caps into 1/4-inch-thick pieces. In a...

January 27, 2016

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Toscano Salsa Verde (Green Sauce)

Pasta
Sauces

Add all ingredients to food processor or blender. Start blender/food processor while slowly drizzling in the olive oil. Serve immediately...

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Mint Cilantro Parsley Pesto

Creams
Pasta

Puree ingredients until desired consistency is reached. Use immediately or store for up to 3 weeks.

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Mushroom Ragout With Grilled Lemon

Vegetarian

Squeeze out the soaked porcini and slice them into pieces about 1/4-inch wide. Strain the soaking water and keep it...

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Pasta with Sundried Tomato Pesto and Pancetta

Pasta

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Arugula Salad with Lemon-Parmesan Dressing

Salads

Blend the cheese, oil, lemon juice and zest in processor. Season dressing with salt and pepper.TT(To taste) Transfer to bowl. Cover;...

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Spring Pea and Shaved Asparagus Salad with lemon Vinaigrette

Salads

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Clams with Hot Pepper, Saffron & Tomato Confit

Fish

In a medium saucepan, combine the cherry tomatoes with the olive oil, basil leaves, crushed garlic and 1 tablespoon of kosher salt. Cook over low heat until the tomatoes just...

January 14, 2016

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Artichoke Tapenade

Vegetarian

Blend in a food processor the garlic and Parmesan in the food processor until they’re smashed to smithereens. Then, add all the other ingredients, and pulse for a chunky tapenade,...

January 13, 2016