Ingredients: 3 cups butternut squash peeled, seeded and diced into 1" pieces 1/3 cup Bella Nonnas Cranberry-Pear White Balsamic Vinegar 1 tablespoon Bella Nonnas Ultra Premium EVOO 3" sprig fresh rosemary, leaves stripped from stem and roughly chopped Sea salt & fresh cracked pepper to taste Cooking Instructions: Preheat the oven to 375. In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the rosemary and squash and toss to coat. In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper. Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and...
Ingredients: 1 large head cauliflower, cut in to florets 3 tablespoons unsalted butter 2 teaspoons Bella Nonnas White Truffle Oil 3 tablespoons all purpose flour 1 cup hot milk 1 cup hot half & half 1/2 teaspoon freshly ground black pepper 1 cup freshly grated Gruyere, divided 1/2 cup freshly grated Parmesan 1/4 cup fresh bread crumbs Kosher salt and fresh ground pepper to taste Cooking Instructions: Preheat the oven to 375 degrees F. Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. In a heavy sauce pan over medium heat melt the 2 tablespoons of butter. Gradually whisk the flour in to the melted butter until no dry spots remain. Pour the...
Ingredients:
7-9 firm, whole heads of garlic, with the stem end sliced off. (Do not slice the root end or the bulb may fall apart)
1/3 cup Bella Nonnas Robust Ultra Premium EVOO. For extra garlic flavor, use Bella Nonnas Garlic Infused Olive Oil.
Cooking Instructions:
Preheat the oven to 400.
In a pie tin, cake pan, or other shallow oven proof baking vessel, place the garlic heads cut side up.
Drizzle each head generously with approximately two teaspoons of EVOO.
Seal the pan tight with aluminum foil and bake for 35-40 minutes, until the garlic is fragrant, soft, and golden brown.
Cooking Time : 35-40 min Servings : 7-9
Roman Cauliflower with Caramelized Garlic, Red Pepper & Pecorino over Pasta Ingredients: 1 large head of Green Roman Cauliflower florets only (regular cauliflower can be substituted) 8 medium cloves of garlic (sliced thin) 1/2 cup Bella Nonnas Ultra Premium EVOO 1/2 teaspoon red pepper flakes (optional) 1/2 cup good quality fresh grated Pecorino cheese 1/2 cup heavy cream sea salt & fresh ground pepper to taste Cooking Instructions: If using, make the homemade pasta an hour in advance of proceeding with the rest of the recipe. If using dried pasta, boil the pasta in the water that was used to blanch the cauliflower. Bring a large pot of salted water to a boil. In a large saute pan, heat the EVOO...
Ingredients:
1/3 cup Bella Nonnas Ultra Premium EVOO
1/4 cup Bella Nonnas Tarragon White Balsamic Vinegar
6 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
4 large heads of radicchio, each quartered through core end
1 cup Pecorino Romano cheese shavings
Cooking Instructions:
Whisk olive oil, vinegar, garlic, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes.
Prepare grill (medium heat).
Drain marinade into small bowl.
Place radicchio and romaine on grill; sprinkle with sea salt and fresh cracked pepper. Grill until edges are crisp and slightly charred, turning occasionally, about 6 minutes.
Transfer to serving platter.
Drizzle with reserved marinade and sprinkle with cheese shavings.
Cooking Time : 6 min Servings : 6-8
