Ingredients: 1 lb. of spaghetti 1/4 cup chopped parsley 2/3 cup of Bella Nonnas Ultra Premium EVOO*. 3 or 4 spicy red chili peppers (depending on spice tolerance) 2 garlic cloves, minced *Kick it up a notch with Bella Nonnas Harissa Olive Oil or add a burst a flavor with our black and white truffle oilCooking Instructions: Boil the spaghetti in a pot with a dash of salt. While pasta is boiling, heat up EVOO in large pan, gradually add garlic and peppers, cook until the garlic is soft, almost undone but not brown. Once pasta is cooked to the desired consistency, remove from heat. Drain the water. Dump spaghetti in with the garlic and peppers, mix well over medium heat, add parsley,...
Ingredients:1 whole free range chicken split in half2 pounds small new potatoes1 pound of whole cremini mushrooms2 large carrots roughly chopped in to 1/2" pieces2 onions peeled and cut in to wedges about 1 inch at the thickest part10 cloves of garlic1 1/2 cup of white wine1/2 cup high-polyphenol extra virgin olive oil or Tuscan Herb Olive Oil4" sprig of fresh rosemarysea salt & fresh ground pepper to taste Products You Will Need:Tuscan Herb Olive Oil Cooking Instructions:Preheat the oven to 350. Thoroughly whisk the olive oil with the wine. In a 9" x 13" roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Sprinkle half the rosemary...
Ingredients:1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders.4 thick strips smoked bacon, diced1 large sweet onion sliced thin8 oz. assorted wild mushrooms, sliced (cremini mushrooms will work in a pinch)4" piece of fresh thyme, stem discarded1/4 cup Traditional Style Balsamic 2 tablespoons of fruity-floral Extra Virgin Olive Oil such as Hojiblanca, Picual, or Koroneiki or Wild Mushroom-Sage infused olive oil1/2 cup heavy creamsea salt & fresh ground pepper to taste1 pound pappardelle pasta or wide egg noodle pasta, cooked and drained Products You Will Need:Traditional Style (Aged up to 18 years) Cooking Instructions:In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp. Remove the bacon from the pan and reserve. Pour off all...
Ingredients:4 boneless skinless, preferably free-range chicken breasts, butterflied and pounded to 1/4 in thick4 pieces of thinly sliced provolone cheese2 medium shallots, thinly sliced3 garlic cloves minced1 tablespoon drained capers2 tablespoons chopped flat leaf parsley1/2 cup white wine1/2 cup chicken stock, preferably homemade1 teaspoon kosher saltfresh ground pepper to taste1 cup all purpose flour for dredging1/2 cup really robust Bella Nonnas Extra Virgin Olive Oil Use one of the following: Cooking Instructions:Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper on both sides. Lay each breast out flat and lay a piece of cheese on each breast. Roll as tightly as possible. Being careful not to unroll each breast, dredge in flour.Add the breasts...
