Recipes

Leslie's Gazpacho

Servings: 5 Author: Leslie (The Accidental Chef) Thomas Ingredients: 3 just ripe tomatoes – finely chopped 2 stalks, celery – chopped thinly crosswise 1 leek (white part only) – halves & slic...

Classic American Macaroni and Cheese

Servings: 6 Serve with hot sauce and/or celery salt. For a decadent variant, saute fresh mushrooms in butter, add a few drops of il Fustino Truffle oil and blend mushrooms in with the cheese mixtur...

Smoked Trout, Fennel and Radish Salad

Servings: 8 starter salads Author: Leslie (The Accidental Chef) Thomas Ingredients: 8 ounces, smoked trout filet – flaked 2 large, fennel bulbs & fronds – thinly sliced 8 medium, watermelon ra...

Tagliolini ai Olio al Tartufo Bianco

Servings: 4 Original recipe by Alberto Morello, Olio e Limone revisions by Laura Kirkley Ingredients: 1 pound, Fresh tagliolini pasta 6 cups, chicken stock or water dash, sea salt 6 ounces, unsalt...

Tomato and Nectarine Ceviche

Servings: 6 Author: Leslie (The Accidental Chef) Thomas A wonderful light side dish for summertime. Ingredients: 2 large nectarines – thinly sliced or one-inch cubes 1/2 cup, fresh lime juice 1 cu...

Dill Sauce for Salmon

Ingredients: 1/3 cup, creme fraiche 1/4 cup, il Fustino Lemon Olive Oil 1 tablespoon onion, finely chopped 1 teaspoon prepared horseradish 1 tablespoon dill weed 1/4 teaspoon garlic salt pepper, t...

Farfalle with Brie and Fresh Basil

Servings: 4 Ingredients: 1 lb, farfalle pasta, cooked 1 lb, brie 2 cups, cherry tomatoes 1/2 cup, fresh basil, shredded 1/2 cup, il Fustino Garlic Olive Oil 1 dash,red pepper flakes salt and peppe...

Fettuccine bell Nonno (Grandfather's Fettuccine)

Ingredients: 10 oz, egg pasta, fettuccine 4 tbsp, salted butter 1 oz, il Fustino White Truffle Oil Directions: Add pasta to boiling salted water. Cook for 3 minutes, drain. Mix with butter and dr...