Recipes
No Cook Tomato Sauce
Ingredients:
2 lb. heirloom tomatoes (about 3 large or 4 medium), cored and cut into 1/2-inch dice (about 4 cups)
1/2 cup Olio Beato extra-virgin organic olive oil
1/3 cup roughly chopped fresh basil
1 tsp. chopped fresh garlic
1/4 tsp. freshly ground black pepper; more to taste
1 Tbs. coarsely chopped fresh thyme (or 1 tsp dried thyme)
Pinch crushed red pepper flakes (optional)
Directions:
- Combine all of the ingredients in a non-reactive bowl large enough to hold the tomatoes and the cooked pasta; mix well. Let the sauce sit at room temperature for at least 30 minutes and up to 3 hours.
- Toss the sauce with just-cooked Cavatappi pasta. Adjust the seasoning to taste with salt and pepper.
- Add 1 cup grated Parmigiano-Reggiano.
This is even better the next day.
Chopped Salad
Ingredients:
Red, green, yellow, orange peppers
Kirby cukes
jicama
crunchy sprouts or raw grabanzo beans
small cherry tomatoes
Chopped cilantro or basil
Other salad ingredients you love (nuts, lettuce, carrots, pomegranate seeds, etc)
Dressing:
Organic Olive Oil
Good balsamic
Dijon Mustard
Salt & pepper
Pasta con Pescespada (Pastas with Swordfish)
Ingredients:
6-8 dozen fresh sardines, gutted, de-boned, and head, tail and fins removed, OR 4 cans Portuguese sardines packed in water
2 cups green tops from fennel bulbs, plus teaspoon crushed fennel seed
1 medium onion, chopped
6 anchovy fillets, chopped
2 tablespoons currants
2 tablespoons pinoli (pine nuts)
1 packet ground saffron or small tube saffron threads
1 quarter cup Olio Beato extra virgin organic olive oil
1 pound bucatini or perciatelli
1 cup breadcrumbs
salt, pepper
Send us your recipe
Cast Iron Eggs
Ingredients:
3 eggs
1 tablespoon Olio Beato Organic Oil
NY Potato Salad
Ingredients:
1 lb new potatoes boiled in simmering water cut in bite sized pieces
2 T finely diced onions
1 T finely chopped garlic
4 T organic olive oil
1 Tsp red wine vinegar
3 T Dijon mustard
Salt and pepper to taste
1 C broad leaf herbs (basil, parsley, oregano, etc.)
salt, pepper