Recipes

Recipe courtesy of Apples to Zucchini Cooking School Ingredients: 1/4 cup extra virgin olive oil 3 pints cherry tomatoes 2 to 3 cloves garlic, minced Large handful of basil, ripped Salt, to taste...

Herb Vinaigrette

Recipe courtesy of Apples to Zucchini Cooking School Ingredients: 2 tsps Dijon mustard 1/4 tsp salt, to taste 1/4 tsp pepper, to taste 2 tbsps white wine vinegar 1 tsp honey, to taste 3/4 cup ext...

Spirali with Lemon Olive Oil, Herbs & Olives

Bright, flavor forward dish that celebrates our newest love, Spirali, a beautiful new shape from Pasta Santina. Its twists catch every bit of citrusy oil, fresh herbs, and briny olives. Quickly bec...

Penne alla Mamma Maria (Miracle Passata Sauce)

Mamma Maria passata is very simple but tasty, she would do this sauce after returning from work, so it was crucial it took as little time as possible to cook.

Vorti-cee with Lemon-Ricotta Sauce

Recipe courtesy of Sergio from Pasta Santina Ingredients: 12 oz, Pasta Santina Vorti-cee 10 oz, ricotta cheese 3 oz, lemon juice 2 oz, Parma ham (proscuitto) 3 oz, Arugula - washed and dried 1/2...

Shortie al Ragout

Recipe courtesy of Sergio from Pasta Santina Ingredients: 12 oz, Pasta Santina Shortie 1 pound + 12 oz (800 mL), Peeled plum tomatoes - crushed by hand to preserve flavor and color 1 pound, beef ...

Simple Vinaigrette

Servings: Makes about a cup Ingredients: 3/4 cup, il Fustino Arbequina EVOO 1/4 cup, il Fustino Lambrusco Vinegar 1 tbsp, Dijon mustard 1/2, small shallot - diced salt and pepper, to taste Direc...

Fettunta Affettati Misti

What better time to enjoy Italian cured meats than during Olio Nuovo season? It's so simple that you can barely call it a recipe, but like so many Italian specialities, its beauty lies in its simpl...

Fettunta with Butter Beans & Tuscan Kale

Our Fettunta with Butter Beans and Tuscan Kale is rustic Tuscan comfort on a plate. With creamy beans, hearty greens, and a drizzle of fresh olive oil over toasted bread, it’s a timeless combinatio...

Fettunta with Whipped Ricotta

Creamy ricotta spread over toasted bread and finished with a drizzle of fresh, peppery olive oil. Silky, savory, and irresistibly smooth, it’s the perfect bite to celebrate the season’s new oil.

Roasted Butternut Squash Salad with Cranberry Vinaigrette

Ingredients: 4 cups, peeled and cubed butternut squash 3 tbsp, il Fustino Rosemary Olive Oil salt & pepper 6 slices, thick cut bacon 1/2 cup, chopped walnuts 1 small, red onion - thinly slice...

Fall Spinach Salad

Ingredients: 16 oz, baby spinach 1/2, honeycrisp apple - thinly sliced 1 medium, shallot - thinly sliced 1/3 cup, sliced almonds 1/4 cup, dried cranberries 1/4 cup, feta - crumbled 1/4 cup, il ...