Sundried Tomato & Artichoke Frittata

Ingredients:

10 eggs
1 Tbsp Bonsecco olive oil
1 onion, diced
3 cloves garlic, minced
1 jar of sunpomo halfdried tomatoes, drained, patted dry and chopped
1 jar artichoke hearts drained, patted dry and chopped
1 Tbsp multi-culti grinder herbs
Salt and pepper, to taste
1/2 cup crumbled feta cheese

1 small tomato, thinly sliced

Preparation:

Preheat the broiler.  In a large bowl, whisk the eggs together and set aside.  In an oven safe skillet sauté the onion and garlic in the olive oil until tender. Add the sun dried tomatoes and artichokes, stir well and continue to cook for 2 – 3 minutes.  Add the multi-culti, salt and pepper.  Pour the egg mixture over the tomato artichoke mixture.  As they begin to set push the cooked parts toward the center of the pan with a spatula and slightly tip the pan so the runny parts fill around the edges.  Cook until the eggs are set, but still wet on top.  Top with the feta and 3 or 4 slices of tomato and place under the broiler for 2 minutes until the frittata has set and the cheese is slightly melted.  Remove from the broiler and loosen the frittata with a thin spatula.  Carefully slide onto a platter and cut into wedges.  Serves 6

Easy Eggs Benedict

Ingredients:

4 english muffin, toasted
8 poached eggs
8 pieces of Canadian Bacon or ham
1 jar O&V Hollandaise sauce, heated

1 pinch of Piment D'Espelette or Smoked Paprika
1 bunch of asparagus, steamed

Preparation:

Place the toasted English muffin on plates, place 1 piece of prepared Canadian bacon on each muffin, add the poached egg on top and finish with heated Hollandaise sauce.  Serve with steamed asparagus for a traditional touch.  Serves 4

Heart Pancakes

Ingredients:

fruit salad:
1/2 lb strawberries, halved
2 oranges, cut into wedges
1/4 of a watermelon
1 cup raspberries
2 tbsp orange olive oil
2 tbsp strawberry vinegar
orange blossom honey, to taste

pancakes:
3/4 cup of milk
2 tbsp strawberry vinegar 
1 cup flour
2 tbsp sugar
1 tbsp baking powder
1/2 teaspoon salt
1 egg
2 tbsp butter, melted
bonsecco olive oil 

1 cup cream stiffly beaten with 2 tbsp orange olive oil 

additional: Heart shaped cutters  

Preparation:

Make watermelon hearts using the heart shaped cutters. Cut the rest of the watermelon into cubes. Mix all the fruit in a bowl and mix with a vinaigrette made from strawberry vinegar, orange olive oil and orange blossom honey. Place the watermelon hearts on top.

Pancakes: 

Mix the milk and strawberry vinegar and set aside. Put the flour, sugar, baking powder and salt in a mixing bowl. Beat the egg and melted butter into the milk-vinegar mixture. Pour the wet ingredients into the mixing bowl and whisk until smooth.

Heat a frying pan with a little olive oil. Place the heart shape in the pan and pour the batter into it. Turn the pancakes when bubbles appear on top and cook the other side until brown. Serve the heart pancakes with the fruit salad, honey and whipped cream.

Serves 4

Frittata Arrabbiata

Ingredients:

1/2 lb spaghetti della Mamma (or regular spaghetti)
1/2 cup salsa della Mamma Arrabbiata 
3 oz. prosciutto
half jar pomodoro della Mamma (sundried tomato)
half jar olive miste condite alla Toscana (mixed olives)
1 shallot, diced
4 eggs
1/2 cup crème fraîche or heavy cream (at least 30% fat)
1/2 cup grated pecorino or parmesan cheese
olive oil Bonsecco
pepper
arugula  

Preparation:

Preheat the oven to 350 º F. Cook the spaghetti according to package directions. Tear the prosciutto into strips and sauté until crispy in a few tablespoons of Bonsecco olive oil and the shallot. Add the salsa della Mamma arrabbiata, the pomodoro and olives. Turn off the heat and toss the spaghetti in the mixture. *

Break four eggs into a bowl and whisk them along with the grated cheese and sour cream / heavy cream. Mix egg-cheese mixture with the pasta and place in an oiled spring form pan. Put a few olives for garnish and pomodoro on top. Bake for 25 to 30 minutes. Let rest for five minutes before serving. Serve on a platter and garnish with arugula.

Serves 4

Truffle Asparagus

Ingredients:

1 jar of Hollandaise sauce
1/2 to 2 tbsp white or black truffle oil
3/4 lb green asparagus
1 lb white asparagus, peeled
1 lb carrots, peeled
12 quail eggs or 6 regular eggs
chives
Chardonnay wine vinegar

Preparation:

For both green and white asparagus remove 1 inch of the bottom. Cook the white asparagus ± 20 minutes in water with a pinch of salt. Boil the carrots for 10 minutes in water with a dash of Chardonnay wine vinegar. Drizzle the green asparagus with olive oil, salt and pepper and grill for 5 minutes. Boil the eggs in 3 minutes

Meanwhile, heat the jar hollandaise sauce (without lid) au bain marie or in a double boiler until hot, don't let the sauce boil. Stir in a dash of truffle oil and garnish with chives. Serve the vegetables with the hard-boiled eggs and sauce on a serving platter.

Serves 4

Tip: For a delicious main course serve with baked potatoes and ham rolls.

Insalata Primavera

Ingredients

2 pieces of fresh mozzarella
1 lemon
1 tbsp lemon olive oil
1 zucchini, diced
1 spring onion, sliced
1 tbsp Spanish olive oil
1/2 lb peas (fresh or frozen)
1 tart apple, diced
arugula
4 tbsp apple balsamic vinaigrette
1 jar Artichokes alla contandina, halved

Preparation:

Tear or cut the mozzarella into pieces and marinate for at least 30 minutes (up to 8 hours) in the juice of a lemon, lemon zest and 1 tbsp lemon olive oil. Heat a pan with a drizzle of olive oil and sauté the zucchini and spring onions briefly (± 2 min) . Sprinkle the apple with some lemon juice immediately, to prevent discoloration. Mix the artichoke hearts with the other vegetables and cheese in a large bowl and drizzle with Apple balsamic vinaigrette. Serve the salad with tasty cheese croutons.

Croutons

Bake sticks or cubes of stale bread.  Brown on both sides in a pan with a generous splash of olive oil. At the last minute add Dipper Formaggio to taste, let cool on a plate.

Serves 4

Tip: Add cooked pasta to the salad to make a complete meal of it.

Pomegranate Salad

Ingredients:

1 fennel
1 bunch radishes  ½ lb. chicken breast
1 bunch of spring onions
1 red onion
2 cloves of garlic
2 tbsp pomegranate vinegar
rosemary olive oil 
Pomegranate splash
1 tbsp Grigliata mix 
1 lb of spinach
Seeds of 1 pomegranate 

Preparation:

Preheat the oven to 350 º F. Clean the radishes, cut them in half and set the greens aside.  Marinate the radishes for at least 15 minutes in the pomegranate vinegar. Crush two cloves of garlic, cut the chicken, fennel (set greens aside), spring onion and red onion into pieces and arrange on a baking tray. Add the marinated radishes. Sprinkle the vegetables and chicken with rosemary olive oil and Grigliata herbs, toss until evenly coated. Bake in the oven for about 25 minutes.
Finish the salad by mixing the spinach and pomegranate seeds with the grilled ingredients. Season to taste with Pomegranate splash dressing. Garnish the salad with radish and fennel greens.

Serves 4

Variation:

Follow recipe above, but replace the radish by cherry tomatoes. Omit the vinegar and pomegranate pomegranate seeds. Replace the Pomegranate Splash for Tomato splash.

Salad Liegeoise

Ingredients:

1 ½ lb small potatoes
1 lb green beans
1 red onion
4 eggs
½ lb bacon
8 oz vegetable broth
2 tbsp Chardonnay wine vinegar
1 tbsp plain mustard
potato starch
pink pepper mix
Bonsecco olive oil
Chives

Preparation:

Wash the potatoes, shell beans and cut the onion into half rings. Boil the potatoes for about 12 minutes and the beans, about 7 minutes, with a pinch of salt until tender. Boil the eggs for about 5 minutes. Meanwhile, fry the bacon until crisp and add the onion. Mix the potatoes and beans with the bacon and onion mixture in a large bowl.

Add a dash of olive oil to the still hot pan, deglaze with chardonnay wine vinegar, and then add the mustard and broth. Boil the dressing to reduce a little and then thicken with potato starch. Mix 1 tbsp potato starch with a little water and add to the boiling sauce. Mix the vegetables with the sauce and sprinkle to taste with crushed pink pepper mix. Garnish with boiled eggs and chives. Serve warm. 

Serves 4