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Recipes


Grilled Swordfish with Olive Pesto

Serves 4 - 6 people This will surely impress your guests.
The combination of homemade pesto with pitted Meditteranean mixed olives is unexpected.

4 cloves peeled garlic crushed
3 Tbs Edda Extra Virgin Olive Oil
1 Tsp Sicilian sea salt
10 leaves of fresh basil
3/4 lb. pitted mediterranean mixed olives
1/4 tsp. fresh ground black pepper
2 lbs. fresh sword fish cut 3/4 inches
Preheat grill 500 degrees

Sauté garlic 8 minutes with a pinch of salt In a food processor or blender, finely chop roasted garlic, basil, olives. Add olive oil, black pepper until smooth. Cook fish 5 minutes on each side. Fish should be served medium well. Add blended mixture to fish. Serve immediately.

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Sun Dried Tomatoes

Rinse tomatoes with warm water
Chop 4 cloves of garlic
1 tsp dry oregano
1 pinch salt
1 pinch black pepper
1/2 cup 100% Pure Francesco olive oil

Marinate overnight.
To store, put in mason jar and pack lightly with wooden spoon. Add enough oil to go over by a half inch. Store in refrigerator.

If you prefer to store sundried tomatoes without oil, put in plastic bag. It will keep up to 6 months.

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Baccala Al Forno Napolitano

Dried Canadian Jumbo Boneless Baccala (approx. 2 1/2 lbs.) Serves 6 - 8

To Cure
Place Baccala in large bowl, Pour cold water to cover by 2 inches, Put in refrigerator. Change water twice a day for 3 days.

After third day, Rinse off fish and place in roasting pan Heat oven 450 degrees Sauté onion, garlic, peppers until lightly carmelized Add white wine, chickenbroth, tomatoes, pitted Mediterranean olives Potatoes, oregano, black pepper, bay leaf Simmer 10 min. Pour over fish and roast in oven approximately 40 minutes.

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Risotta al Parmigiano Reggiano

Ingredients:

8 Tbs (4 oz.) unsalted butter.
1 Tbs extra virgin olive oil
1 small onion sliced
3 cups arborio rice
8 cups low fat chicken broth
1/2 cup white wine
1 tsp sea salt
1 cup fresh grated parmigiano reggiano

Directions:
Melt butter and olive oil over medium heat When hot, add onion and sauté for 2 minutes until translucent Add rice and sauté for 2 minutes Heat chicken till warm Add 1/2 cup white wine Add 1/2 cup of chickenbroth at a time to rice. When absorbed continue adding rest of chicken broth 1/2 cup at a time Total cooking time 20 minutes Add Parmigiano Reggiano Serve immediately

Variations
Add fresh white truffle (5 minutes prior to serving) Add 2 Tbs. of truffle oil (5 minutes prior to serving) Reconstitute 1/4 pd of dried porcini with 4 cups of warm water. Mix with 4 cups of warm beef broth to be used as stock. Add porcini pieces 5 minutes prior to serving.

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Spaghetti Puttanesca

Ingredients:
1/4 cup Edda Olive Oil
4 Cloves *criushed garlic* not sliced (to enhance flavor)
1 small onion
1 pinch sea salt
2 - 28 oz. D.O.P. Francesco tomatoes (crushed by hand) 1 cup pitted Meditteranean
Olives (only from Teitel Brothers) 2 tablespoons dried capers
6 anchovies in oil
6 Fresh Basil Leaves
2 tablespoons fresh parsley
1 pound spaghetti

Directions:
Saute oil, garlic, onion, salt 2-3 minutes. Add tomatoes, olives, capers and anchovies. Cook approximately 20 minutes. Lower to simmer. Add basil and parsley and cook for 10 more minutes.

Cook pasta according to package. Drain pasta. Pour the spaghetti into sauce pan. Toss, mix and serve immediately. Add grated fresh parmigiano reggiano to taste.

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Sauce Bolognese
Serves 12-15 people

Ingredients:
1/2 cup Olive Oil (Francesconi or Edda)
3 cups onions (1/4 inch diced)
2 cups carrots (1/4 inch diced)
2 cups celery (1/4 inch diced)

Directions:
1) Sauté all ingredients until lightly golden.
2) In a separate sauce pot:
1/2 cup Olive Oil (Francesconi or Edda)
1 lb. ground veal 3 bay leaves
1 lb. ground beef 1/2 teaspoon fennel seed
1 lb. ground pork 1/2 teaspoon of ground nutmeg
3) Sauté all ingredients until liquid has evaporated.
4) Deglaze with 1 cup of red wine.
5) Save rest of bottle for drinking with meal.
6) Add vegetables from pan #1 to sauce pot with cooked ground meats.
7) Crush 2 #10 Francesconi tomatoes by hand and add to sauce pot.
8) Rinse can 1/8 full of water and add to sauce.
9) Rip sprigs of fresh basil, 1 1/2 tablespoons of salt, 1/3 tablespoon of black pepper, 1/2 teaspoon nutmeg, 1/2 teaspoon fennel seed, and 1 tablespoon of Belmont beef base (if available).
10) If you prefer a thicker Bolognese sauce, add 1 small jar of imported Italian paste.
11) Simmer sauce on low flame for about 1 1/2 hours. The top of the can may be used on top of the flame to prevent sauce from burning.
12) Adjust salt to palate after sauce is ready.

Bon Appeti
Chef Michael Teitel