| Recipes |
| Spaghetti with rapini and tuna bottarga Serves 4 |
| 5 ounces rapini ¼ cup Corona extra virgin olive oil 14 ounces clams, scrubbed 3 minced garlic cloves 14 ounces spaghetti 2 Tablespoons minced parsley, divided 1 Teaspoon chili pepper 1 Tablespoon tuna bottarga 1. Put a large pot of water on to boil for the spaghetti. 2. Boil the rapini until tender. Drain. 3. Put the spaghetti in to cook. It will take about 8 to 10 minutes until it is al dente. 4. In a large skillet heat 1-1/2 teaspoons of Corona extra virgin olive oil over moderate heat. Add the garlic and cook. 5. Add the clams. When they are all open -- THROW AWAY ANY THAT DO NOT OPEN -- add the rapini, 1 Tablespoon parsley, and chili pepper. 6. Drain the spaghetti and add to the skillet with the clam and rapini sauce. Stir to spread the sauce and warm through. 7. Transfer to a warm serving bowl, sprinkle with 1 Tablespoon parsley and grated bottarga, and finish with the Corona extra virgin olive oil. |
| Lentil Soup Serves 4-6 |
| 1 large carrot 1 red onion 2 celery stalks 1 garlic clove Bardi extra virgin olive oil 1 lb. rainbow lentils 4 cups chicken broth ½ cup tomato sauce Salt and pepper to taste 1. Grind the vegetables to a paste and braise them with Bardi extra virgin olive oil in a large saucepan. 2. Add the lentils, chicken broth, and tomato sauce. Cook until the lentils are tender, about 1-1/2 hours. Add salt and pepper to taste. 3. Serve hot in a nice bowl and finish with more fresh Bardi extra virgin olive oil. |
| Artichoke Salad Serves 4 |
| 16 small artichokes, cleaned 2 white celery stalks 1 bunch of baby arugula ½ cup of Paradiso extra virgin olive oil, plus a few drops more for finishing Juice of two lemons ½ teaspoon Dijon mustard Salt and pepper to taste 4 oz. shaved Parmesan cheese 1. Thinly slice the artichokes and the celery. Arrange them on a large plate and add the baby arugula. 2. Make the dressing: Whisk together the Paradiso extra virgin olive oil, lemon juice, Dijon mustard, and salt and pepper. 3. Dress the salad with it. Top with the Parmesan cheese, and drizzle a few more drops of Paradiso extra virgin olive oil on top. Chef Antonio Mure' ilcarpaccioristorante.com |
| Subscribe Now for more recipes! Sign up now to receive your FREE subscription to our Olio&Olive newsletter. It's packed full of tips, coupons and delicious recipes created by the most famous chefs. A $114 value -- yours FREE! |
“I love to cook and finish my dishes with this extra virgin olive oil. Its perfume and flavor embody the real taste of Italian products I grew up with” Chef Nicola Mastronardi vincentiristorante.com |
“My dishes wouldn’t taste the same if I didn’t finish them with some of this extra virgin olive oil. It gives a touch of elegance and a peculiar flavor” Chef Antonio Mure' ilcarpaccioristorante.com |
|
|||||||||||
| ________________________________________________ |
| Copyright © 2007 Olio&Olive U.S.. All rights reserved. Reciprocal links Privacy Shipping terms Contact us Resources Affiliate Program |
| ________________________________________________ |
 |  |  |  |  |  |
|