16oz of penne pasta 1 cup dried mushrooms such as shitake or porcini 1 cup heavy cream 3 tablespoons Chiquitita or Spicy Calabrian Olive Oil 1/3 cup dry Marsala wine 1/2 cup reserved mushroom stock (soaking liquid) 2 tablespoons Traditional Style Balsamic Condimento 1 large shallot, sliced thin 1 medium red onion, sliced thin … Read more
2 cups butternut squash peeled, cubed in 1 inch pieces 1 pound dry Trottole pasta 2 cups shredded guyere 2 cups shredded white cheddar 1/2 cup Pecorino Romano cheese 3 cups milk 1 cup heavy cream 1/2 cup AP flour 4 tablespoons Garlic Infused Olive Oil 1 tablespoon Truffle Infused Olive Oil 1 large … Read more
4 tablespoons Wild Mushroom & Sage infused Olive Oil 6 fresh sage leaves, cut in thin strips 2 oz. pancetta thinly sliced 1 tablespoon fresh lemon juice 1/3 cup grated Pecorino Romano Kosher salt and fresh ground pepper to taste While your pasta cooks add the olive oil to a large saute pan over … Read more
1 cup of chopped white mushrooms 2 tablespoons of Tuscan Herb Olive Oil 1 tablespoon of any Picual EVOO 1 teaspoon of soy sauce 2 grated garlic cloves 1/2 teaspoon of lemon zest 1 package of 12 oz – refrigerated gnocchi 1/4 cup of chopped parsley thinly sliced scallions – white part for garnish … Read more
1 pound ground pork or beef 2 cups finely diced wild mushrooms 1/2 cup grated Pecorino cheese 2 large shallots, sliced 3 cloves garlic, chopped 2 medium carrots finely diced 1 stalk celery, finely diced 2 cups good quality red wine 1 cup crushed tomatoes 2 sprig fresh thyme 1/4 cup Koroneiki or any … Read more
2 tablespoons Butter Infused Olive Oil 2 tablespoons Picual EVOO 10 ounce (2 cups) fettucine or angel-hair pasta 2 medium shallots, thinly sliced 1 thyme branch 1/2 cup Pinot Noir Wine Vinegar or a dry wine 1/2 teaspoon pepper 3 pounds clams (about 2-in. diameter), scrubbed 6 ounces bacon 1/4 cup coarsely chopped flat-leaf … Read more
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