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: 6 pounds Yukon Gold potatoes, unpeeled 1 stick (8oz.) unsalted butter 2 medium cloves garlic 1 cup half and half 1 tablespoon Bella Nonnas Italian White Truffle Oil 1 cup grated Asiago Cheese Sea salt & fresh cracked black pepper to taste Optional: Finely minced, fresh chopped flat leaf parsley for garnish Cooking Instructions: Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork. Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering....
Ingredients: 1 cup dried mushrooms such as shitake, porcini, and morel 1 cup heavy cream 3 tablespoons Bella Nonnas Ultra Premium Extra Virgin Olive Oil 1/3 cup dry Marsala wine 1/2 cup reserved mushroom stock (soaking liquid) 2 tablespoons Bella Nonnas 18 Yr Old Traditional Balsamic Vinegar 1 large shallot, sliced thin 1 medium red onion, sliced thin 1 - 2" sprig of fresh thyme, leaves only kosher salt and fresh ground pepper to taste Grated Pecorino Romano cheese Cooking Instructions: Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large saute pan, over medium heat. Add the EVOO, onion and shallot and a small sprinkle of kosher...
