Ingredients:
1 lb of fresh green beans (remove stems and cut in half)
2 1/2 to 3 oz of citrus olive oil (Bella Nonnas Blood Orange, Lemon or Persian Lime)
Salt to taste
Grated citrus peel for garnish
Cooking Instructions:
Steam beans in about 1 in. of water for 3-5 minutes. (should be tender but not mushy)
Heat up citrus olive oil on medium heat for about 2 minutes.
Toss in green beans until they are hot and fully coated.
Sprinkle salt over the top for taste, add garnish and serve.
Cooking Time : 3-5 min Servings : 3-5
Ingredients: 2 pounds baby Yukon Gold potatoes 1 tablespoon + 1 teaspoon sea salt fresh cracked pepper to taste 1/3 cup Bella Nonnas Garlic Infused Olive Oil Cooking Instructions: Preheat the oven to 400. Cover the potatoes with water and add one tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife. Drain the potatoes thoroughly. Rub a sheet pan liberally with garlic olive oil. Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of heavy glass that has been greased with garlic olive oil. Sprinkle the smashed...
Ingredients: 2 - 28 oz. cans tomato puree 1/2 cup white wine 2 cups chicken or vegetable stock 2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped 3 tablespoons Bella Nonnas Tuscan Herb Olive Oil 1 medium yellow onion, finely diced 4 large cloves garlic, minced 1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish 1 teaspoon dried oregano 1/2 cup grated Romano Cheese 1 cup heavy cream sea salt and fresh ground pepper to taste Cooking Instructions: Over medium-high heat, in a medium heavy stock pot (5+ quart), heat one tablespoon of Bella Nonnas Tuscan Herb Olive Oil. Add the onion and saute until...
Ingredients: 5 cups vegetable or chicken stock (reserve 1 cup) 1 cup dried polenta 1/3 cup freshly grated Pecorino Romano 2 tablespoons Bella Nonnas Ultra Premium EVOO Salt & freshly ground pepper to taste 3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc. wiped clean, tough stems removed 1 medium shallot, minced 2 cloves garlic, minced 1 cup dry white wine (I use extra dry Prosecco) 2 tablespoons minced flat leaf parsley 1/3 cup freshly grated Pecorino Romano Sea salt & freshly ground pepper to taste 1/2 cup mascarpone 1 teaspoon Bella Nonnas White Truffle Oil Cooking Instructions: Bring 4 cups of stock to a simmer in a heavy 6+ quart pot. Slowly whisk in the polenta. Cook on low...
Ingredients: 3 garlic cloves, peeled and smashed 1 small onion, peeled and roughly chopped 1 carrot, peeled and chopped 1 celery stalk, chopped 4 ounces pancetta or ham, chopped 1/2 cup of Bella Nonnas Ultra Premium EVOO 15 ounce can whole peeled tomatoes 3 - 15 ounce cans cannellini or great northern beans, drained and rinsed 2 cups chicken broth 1 sprig fresh rosemary 1 bunch kale, roughly chopped 1/2 cup toasted bread crumbs Grated parmesan Cooking Instructions:In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes. Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an...
