Recipes

Oven Roasted Vegetables

Servings: 4 Especially delicious served over polenta Ingredients: 1/4 cup, il Fustino EVOO 1 each, eggplant – cubed – 1/2 inch 1 head, garlic – broken into cloves 1 large, onion – chopped coarsely...

Pappardelle Agio e Olio Nuovo

Servings: 4 Author: Laura S. Kirkley Ingredients: 1 package, Pappardelle Nests 6 tablespoons, il Fustino,Olio Nuovo – divided 1 teaspoon, kosher salt 12 cloves, garlic – chopped 1/4 teaspoon, red ...

Pinzimonio (Raw Italian Vegetable Antipasto)

Servings: 6 This is more of a suggestion than a recipe; Pinzimonio is one of the best ways to assess and appreciate the virtues of the ultimate EVOO, the young and spicy Olio Nuovo. The dish is bas...

Paste e Fagioli (Pasta and Bean Soup)

Servings: 4 Ingredients: 1 tablespoon, il Fustino extra virgin olive oil 3 ounces, pancetta or bacon (3 slices) – chopped fine 1 medium, onion – chopped fine 1 celery rib – chopped fine 4 cloves, ...

Penne with Broccoli, Sausage and Roasted Red Peppers

Servings: 6 Author: James R. Kirkley, IV Ingredients: salt 1 pound, penne pasta 1 pound, hot Italian sausage – casings removed 9 garlic cloves – minced 1 cup, jarred roasted red peppers – cut into...

Kale, Burrata and Olio Nuovo Bruschetta

Servings: 4What makes this appetizer so great is the complementary textures: creamy, salty burrata with curly kale that has been freshly sautéed in a little bit of olive oil, and the crunch of the ...

Linguine with White Clam Sauce

Servings: 4 Ingredients: 1 pound, fresh clams 1/2 stick, butter 1 cup, il Fustino EVOO 1/2 onion – finely chopped 4 cloves, garlic – finely chopped 5 anchovy fillets 1 1/2 cups, dry white wine 1 c...

Lemon Barley Risotto

Servings: 4 Author: Paulette Lambert Ingredients: 5 cups, reduced sodium, fat-free chicken broth 1 tablespoon, il Fustino EVOO 1 cup, pearl barley – rinsed and drained 10 small, radishes – trimmed...

Mango Salsa

Servings: 4 Fresh mango salsa is easy to make and perfect with halibut or salmon or as the salsa in fish tacos. Serve with grilled salmon or halibut. Great with steak, London broil or tri-tip. Ingr...

Marseille Style Shrimp Stew

Servings: 4 Author: Chef James R. Kirkley, IV Large shrimp make this a knife-and-fork stew. I spread a garlicky French rouille on toasts for dipping in the stew. Ingredients: 2 cloves, garlic – m...

Meat Lasagne

Servings: 8 Ingredients: 3 Tablespoons, il Fustino EVOO (plus more for coating baking pan) 1 pound, hot Italian sausage – If using link, remove from casing 1 pound, ground beef 1 Large, yellow oni...

Mussels Mariner Style (Moules a la Marinere)

Servings: 10Author: The American Culinary Federation This recipe substitutes a buttery olive oil for butter, which reduces the calories and saturated fat but retains the flavor. Ingredients: 4 pou...