Ingredients: 2 trimmed, thinly sliced fennel bulbs 2 tablespoons finely chopped flat leaf parsley 4 tablespoons Bella Nonnas Milanese Gremolata Olive Oil 2 tablespoons freshly squeezed lemon juice 1 teaspoon sea salt fresh ground pepper to taste 1/3 cup finely shaved Pecorino Romano 3 Cups mixed baby greens for presentation - optional Cooking Instructions: Place the shaved fennel in a resealable Ziplock bag or bowl large enough to hold it. Thoroughly whisk together the Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley. 'Pour over the fennel and toss to coat. Marinate in the refrigerator for two hours. In a bowl or large platter, arrange a bed of washed mixed baby greens. Arrange the fennel over the greens,...
Ingredients:
Raw Asparagus Ribbons
Thinly sliced Shallots
Equal part of Bella Nonnas Olive Oil and Balsamic Vinegar
Suggested Pairings:
Eureka Lemon Olive Oil and Tarragon White Balsamic Vinegar
Tuscan Herb Olive Oil and Sicilian Lemon White Balsamic Vinegar
Cooking Instructions:
Using a peeler, slice and arrange ribbons of raw asparagus and thinly sliced shallots on a plate.
In a small cup, combine equal parts of olive oil and balsamic vinegar.
Drizzle the vinaigrette over the asparagus.
Top it off with shavings of Grana Padano or if you can't find it, use a nice Parmigiano Reggiano
Servings : 4
Ingredients:
1 pound of ripe, preferably heirloom tomatoes, sliced thin
1/3 cup Bella Nonnas Ultra Premium EVOO or try our Bella Nonnas Basil Infused Olive Oil
1/4 cup Bella Nonnas Denissimo Private Reserve Balsamic
2 tablespoons whole or chiffonade cut basil
8 oz. homemade (see recipe below) or store bought mozzarella fresca, drained
sea salt and cracked pepper to taste
Cooking Instructions:
Arranged sliced tomatoes on a plate.
Sprinkle with salt and pepper.
Whisk balsamic and EVOO together.
Place a slice of mozzarella on each slice of tomato and sprinkle with basil.
Drizzle with the vinaigrette and serve.
Cooking Time : 0 min Servings : 2-3
Ingredients:15-oz can cannellini beans, rinsed and drained15-oz can kidney beans, rinsed and drained15-oz can garbanzo beans, rinsed and drained2 celery stalks, chopped fine1/2 red onion, chopped fine1 cup fresh, diced parsley1 Tbsp fresh finely chopped rosemary1/3 cup Bella Nonnas Neapolitan Herb Balsamic Vinegar1/3 cup granulated sugar1/4 cup Bella Nonnas Ultra Premium EVOO1 1/2 teaspoons salt1/4 teaspoon black pepper Cooking Instructions:
In a large bowl, mix the beans, celery, onion, parsley and rosemary.
In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper.
Add the dressing to the beans.
Toss to coat.
Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
Prep Time : 2-3 hours Servings : 4-6
Ingredients:
5 to 6 Cups of cubed or balls of watermelon
7 or 8 whole cucumber, sliced
4 or 5 tablespoons of Bella Nonnas Basil Olive Oil or EVOO
4 to 5 tablespoons of Bella Nonnas Apricot or Traditional Balsamic.
10 fresh mint or basil leaves
Cooking Instructions:
Gently mix all ingredients together
Sprinkle with pink Himalayan Sea Salt to taste
Garnish with leaves
Chef's Tip: Adding Feta or thinly sliced onions is a great twist
Cooking Time : 0 Servings : 4
