Recipes

Risotto with Bacon and Kale

Recipe courtesy Giada De Laurentis. This technique makes a creamy risotto without all the stirring. Adding the kale and bacon right at the end perks up the flavor. Ingredients: 4 slices, bacon – ...

Roasted Garlic Toasts with Olio Nuovo

Servings: 4Ingredients: 2 heads, garlic 2 teaspoons, extra-virgin olive oil – divided Kosher salt and pepper 1 loaf ciabatta – sliced 1/4 in. thick (you will need 14 slices) 1/4 cup, il Fustino Ol...

Fresh Cabbage Kimchi

Servings: 6 Ingredients: 1 lb napa cabbage, chopped 1 lb baby bok choy, trimmed and quartered lengthwise 1/3 cup kosher salt 1/4 plus 1 teaspoon sugar 2 teaspoons garlic, finely minced 1 teaspoon ...

Nicoise Salad - Deconstructed

The traditional French presentation of this timeless recipe can make this delicious salad a chore. Deconstructing and plating with a simple arrangement make this dish easy and fun to eat.Ingredient...

Fettucini Pasta with Prosciut, Peas and a Cream Sauce

Ingredients: 1 pound, Fettuccine pasta 2 tablespoons, il Fustino EVOO 1 medium, onion – diced 3 cloves, garlic – minced 2 ounces, prosciutto – cut in 1/4′′ slices 1/4 cup, dry white wine 1 1/2 cup...

Fish en Papillote

Ingredients: 1/2 red onion – julienned 1 zucchini – julienned 1 large, carrot – julienned 1 clove, garlic – minced 1 tablespoon, il Fustino EVOO  kosher salt – to taste freshly ground black peppe...

Fish Fillets in a Pastis, Fennel, Leek & Butter Sauce

Ingredients: For Fish 12 ounces, white fish (2 equal-sized pieces) – (cod, haddock, tilapia, etc.) 1 tablespoon, il Fustino Arbequina EVOO 2 tablespoons, Pernod, Ricard or other Pastis 1 teaspoon...

Fish Meuniere with Browned Butter and Lemon

Ingredients: FISH 1/2 cup, unbleached all-purpose flour 4 filets, Sole or Tilapia (5 to 6 ounces each and only 3/8 inch thick) – patted dry with paper towels salt and ground pepper 2 tablespoons, ...

Caesar Salad

Ingredients: 2 heads, Romaine lettuce 1 egg 1 teaspoon, Dijon-style mustard 2 teaspoons, worcestershire sauce 1 clove, garlic 6 each, anchovy fillets 1/3 cup, extra virgin olive oil 1/4 teaspoon, ...

Caesar Salad with Bagna Cauda Dressing

An interesting twist on two classics: Caesar Salad and Bagna Cauda (hot sauce) Ingredients: 4 large, Romaine lettuce heads – Rinsed, drained and dried Parmesan cheese – grated for twills eggs – co...

Caponata

Author: Jim Kirkley from original recipe by Leonardo Curti Mixed Vegetables marinated and sauteed topped with grilled Shrimp, Fish or Chicken. Serve warm or at room temperature. Top with a splash o...

Oven-Roasted Cauliflower with Lemon and Garlic

Author: Emeril Lagase Ingredients: 5 cups, cauliflower – about 1 1/2 inches in diameter (from 1 medium cauliflower) (5 to 6) 1/4 cup, il Fustino Arbequina EVOO 1 tablespoon, garlic – sliced 2 tabl...