Posted by Al Pryzbylski on March 26, 2011 0 Comments
| Roasted Potatoes with Red Pepper & Onions |
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- 2 Cups Red Potatoes, quartered
- 2 TBS Bella Gusta Olive Oil of your choice (plain or flavor-infused)
- 1 Red Pepper, sliced thinly
- ½ Red Onion, sliced thinly
- 2 TBS Bella Gusta18 year old Traditional Balsamic
- Toss potatoes in olive oil & sprinkle with salt. Roast in 350 degree oven for approximately ½ hour until browned.
- Slowly heat balsamic in a large skillet. Add peppers & onion to balsamic and stir until caramelized (just a few minutes, or longer if you like your veggies a bit more cooked-you might have to add a bit more balsamic if you cook them longer).
- Add peppers & onions to the potatoes, sprinkle with salt & serve.
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Posted by Al Pryzbylski on March 26, 2011 0 Comments
Romaine Lettuce Heads
A Bella Gusta Persian Lime or Eureka Lemon EVOO
A Bella Gusta Balsamic Vinegar (Grapefruit, Red Apple, Peach or Rasberry)
Sea Salt, Cracked Black Pepper
Parmesean Cheese
Split the Romaine heads lengthwise, wash and dry thoroughly.
Brush with Lime or Lemon Olive Oil, sprinkle with sea salt and pepper
Place on grill and watch until the outside top leaves begin to wilt.
Remove from grill and brush grilled side with balsamic of your choice and dust with grated parm.
Enjoy...
Posted by Al Pryzbylski on March 25, 2011 0 Comments
This is a house favorite, very easy and DELICIOUS.
Ingredients:
2-3 large onions (sliced)
Bella Gusta Wild Mushroom and Sage EVOO
Grated Parmesean
1/4 cup red wine
2 packages sliced fresh mushrooms
2 packages Cheese Tortellini
fresh chopped parsley
In a large saute pan, add enough Mushroom and Sage EVOO to carmelize the sliced onions, saute.
Add sliced mushrooms and red wine, continue to cook down until mushrooms are soft.
Boil tortellni per directions, then place in a large serving bowl. Drizzle fresh Wild Mushroom and Sage EVOO enough to lightly coat the tortellni, toss, and add mushrooms and onions from the saute pan, toss again. Top with fresh grated Parmesean and fresh parsley.
Posted by Al Pryzbylski on March 25, 2011 0 Comments
Alan’s Teriyaki Marinade for Grilled Beef, Chicken or Pork
¼ cup Bella Gusta Honey Ginger White Balsamic
1-tablespoon fresh minced garlic
¼ cup tamari soy sauce or regular soy sauce
¼ cup Bella Gusta 18 year traditional balsamic vinegar
2 tablespoons toasted sesame oil
Blend ingredients thoroughly and marinate meat in the refrigerator for a minimum of 4 hours or overnight. Grill, Enjoy...
Posted by Al Pryzbylski on March 20, 2011 0 Comments
Share all of your great recipe's using our products.
Just e-mail us at bellagustaevoil@gmail.com so we can post for all to enjoy!
Posted by Al Pryzbylski on March 14, 2011 0 Comments
Chipotle Grill Marinade
½ cup Bella Gusta Chipotle Extra Virgin Olive Oil
¼ cup fresh squeezed lime juice
1 tablespoon minced garlic
2 tsp. salt
1 tsp. pepper
Mix all ingredients well and place in a zip lock bag or plastic container with up to two pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1 - 2hours. Grill and enjoy!
Teriyaki Grill Marinade
½ cup Bella Gusta Traditional Balsamic Vinegar
½ cup soy sauce
½ cup Bella Gusta Garlic Extra Virgin Olive Oil2 tablespoons fresh grated ginger
Mix all ingredients well and place in a zip lock bag or plastic container with up to three pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1 - 2hours. Grill and enjoy!
Posted by Al Pryzbylski on March 14, 2011 0 Comments
Asiago and White Truffle Mashed Potatoes
6 pounds Yukon Gold potatoes, unpeeled
1 stick (8oz.) unsalted butter
2 medium cloves garlic
1 cup half & half
1 tablespoon Bella Gusta White Truffle Oil
1 cup grated Asiago Cheese
Sea salt & fresh cracked black pepper to taste
Optional: Finely minced, fresh chopped flat leaf parsley for garnish
Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork. Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream-butter mixture, grated Asiago and truffle oil. Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
Posted by Al Pryzbylski on March 14, 2011 0 Comments
THE BENEFITS OF CONSUMING
FRESH, EXTRA VIRGIN OLIVE OIL
Extra virgin olive oil is not only a light and delicate addition to many wonderful dishes, it is one of the most health-promoting types of oils available. Olive oil is rich in monounsaturated fat, a type of fat that researchers are discovering has excellent health benefits.
Protection Against Chronic Degenerative Disease
In many parts of the world, a high fat intake is associated with degenerative diseases such as atherosclerosis, diabetes, asthma, colon cancer, and arthritis. But in some parts of the world, a high fat intake is actually associated with lower rates of these conditions. A closer look at the foods eaten in these places reveals that the high fat intake is actually due to the generous use of olive oil. Comparing these areas, such as the Mediterranean, where olive oil is the main fat used, to other regions, like the United States, where other fats such as animal fats, hydrogenated fats and vegetable oils like corn oil dominate, turns up some very interesting data. It turns out that people who use olive oil regularly, especially in place of other fats, have much lower rates of heart disease, atherosclerosis, diabetes, colon cancer, and asthma.
