Posted by Al Pryzbylski on August 05, 2011 1 Comment
This tried and true recipe comes from Emeril's archives. It's a simple prep and a winner every time.
A time saving suggestion uses our Bella Gusta garlic infused EVOO, saves an hour.
Ingredients
- 1/2 cup extra virgin olive oil
- 4 cloves garlic, thinly sliced
- Balsamic vinegar
- Pinch red pepper flakes
- Pinch salt
- Freshly ground black pepper
- Finely grated Parmesan or Romano cheese
- Hot crusty loaf Italian or French bread, sliced
Directions
To make the garlic oil, in a small saucepan, gently heat the oil over medium heat. Add the garlic and cook until it is fragrant but not colored, 3 to 5 minutes. Remove from the heat and let cool. Cover and let steep for 1 hour. Strain into a sterilized bottle or jar and discard the garlic. Use within 24 hours. (Or store in a sterilized container in the refrigerator for up to 1 week.)
To make the dipping sauce, place the oil at room temperature in a shallow bowl or decorative plate. Swirl a drizzle of balsamic decoratively into the center (our Traditional 18 Year is perfect). Sprinkle with the pepper flakes, salt, and ground black pepper, and top with a light dusting of cheese. I personally think a fresh Ciabatta bread makes this a winner. Diverti!!
Posted by Al Pryzbylski on August 04, 2011 0 Comments
Pasta with
Bella Gusta Eureka Whole Fruit Fused Lemon Olive Oil
Serves 4 people
Zest of 1 lemon
1/2 cup Extra Virgin Olive Oil
2-3 large garlic cloves minced
1/2 cup Kalamata Olives, pitted and sliced
2 tablespoons fresh chopped thyme or basil
A good pinch of Sea Salt and freshly coarse ground black pepper
1 pound favorite pasta
You can use our delicious lemon olive oil or add 1/3 cup of fresh lemon juice to one of our single varietal EVOO's: Zest or grate the lemon and combine with the olive oil, garlic cloves, olives, thyme, and the salt, and pepper in a large serving bowl, let it sit for 30 minutes to allow all the flavours to blend. Toss the hot cooked pasta with the sauce.
Posted by Lynda Przybylski on June 29, 2011 0 Comments
Savory-Sweet Balsamic Strawberries Recipe
One piece of advice when planning a 4th of July dessert menu? Try to find at least one dessert option that's not overly sweet. People often overlook the sweet-n-savory concept like the one here.
This dish is so simple and tasty, but it's a different kind of dessert that can help round out all the other dishes at your party. This is one of those great July 4th dessert recipes for adults who are watching what they eat, or who like to try experiment with new flavors. The flavors in this one are surprising and complex!
Ingredients:
1 lb. fresh ripe strawberries, sliced in half
2 tbsp. balsamic vinegar
1/4 C. sugar
freshly ground black pepper, to taste
Instructions: 1. Mix the strawberries, vinegar and sugar together.
2. Cover and leave in the refrigerator for two hours.
3. Stir them one more time before serving with a fresh sprinkle of pepper on top.
Posted by Lynda Przybylski on June 24, 2011 0 Comments
This recipe will add a little bit of summer any time of year.
Start it in the morning and forget it till the afternoon.
Prep time 15 min /Set time minimum 30 min. (but can be left for many for even better flavor)
- 1/2 cup Bella Gusta persian lime EVOO
- 2-3 garlic cloves(chopped)
- 1 lb. mozzarella cheese
- 5 large basil leaves(chopped)
- 1 pkg grape tomatoes (halved)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup freshly grated parmesan cheese
- 1 lb. bow tie pasta
Cook garlic in 2-3 tbls Lime EVOO until lightly brown, set aside to cool.
In a large bowl add basil, grape tomatoes salt and pepper; cover with the remaining
olive oil. Add garlic when cooled, cover then set aside for at least 30 min.
When ready to eat , cook pasta according to directions then mix together with the above ingredients.
Cut mozzarella into small pieces and add to the pasta.(make sure to add this after everything else is mixed to eliminate melting)
You may add more olive oil and salt and pepper to taste.
Top with fresh parmesan. Enjoy!
Posted by Lynda Przybylski on June 24, 2011 0 Comments
Prep:25 min
Cook:50-60 min
Makes: One 9-inch cake
This cake uses almonds two ways,sliced and ground. You can grind the almonds yourself,as outlined in the recipe or buy almond meal. Eureka Lemon or Persian Lime EVOO may also be used.
1/4 cup, plus 2 tablespoons sliced almonds
6 ounces blanched almonds or 1 1/4 cups almond meal
1 cup flour
1 tablespoon baking power
4 large eggs at room temp
1 1/2 cups sugar
Zest of 1 medium orange,finely chopped (lemon or lime should be used if this flavored oil is used)
Juice of 1 medium orange(same as above)
1/2 cup fruity EVOO
Powdered sugar, thinly sliced oranges, lemons or limes, fresh mint
1-Heat oven 350 degrees. Sprinkle the sliced almonds evenly on the bottom and half way up the sides of an oiled 9-inch springform pan, making sure the almond stick to the pan.
2-If grinding the almonds yourself process the blanched almonds in a food processor until finely ground, almost like bread crumbs. Combine the ground almonds, flour and baking powder in a bowl;set aside.
3-Beat eggs in another bowl until frothy. Slowly add the sugar;beat the mixture until it is light,think and lemon-colored. Slowly beat in the flour mixture;add thee orange zest ( lemon or lime), juice and EVOO, mixing just to combine.
4-Pour batter into the prepared pan;bake until skewer inserted in the center comes out clean, 50-60 min.. Cool: remove sides of the pan. Place the cake on a platter;sprinkle powdered sugar in a decorative pattern on top. Garnish with orange slices(lemon or lime);place mint leaves on the side.
Posted by Al Pryzbylski on May 25, 2011 0 Comments
Creamy Goat Cheese Pesto
Ingredients:
- 2 cups Packed fresh basil leaves
- 1/2 cup Bella Gusta Garlic Olive Oil
- 1/2 cup Grated parmesan cheese
- 8 oz Fresh goat cheese
- 1/2 tsp salt
Directions:
Put the goat cheese, basil, garlic olive oil, parmesan and salt in a food processor or blender and process to a smooth paste.
Serve immediately as a dip, spread or serve over hot pasta
Posted by Al Pryzbylski on May 17, 2011 0 Comments
Both the olive oil and basil for this application need to be just crushed and picked, respectively. You can use a mortar and pestle which is traditional, or your blender.
Spinach & Basil Pesto With Ultra Fresh California Gold Manzanillo Extra Virgin Olive Oil
1 cup packed fresh basil leaves, washed and dried
1 cup packed fresh baby spinach leaves, washed and dried
1/2 cup grated Pecorino Romano cheese
3 cloves of garlic, peeled
1/2 cup super fresh and fruity Bella Gusta Extra Virgin Manzanillo Olive OIl
1/4 cup toasted pine nuts (optional)
2 teaspoons kosher salt or to taste
Directions
In the jar of your blender add the salt, garlic, spinach, and basil followed by the cheese, nuts, and olive oil. Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary. Prepare your favorite cut of pasta and toss the strained, hot pasta with the pesto.
Makes about 2 cups of pesto
