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: 1 small butternut squash cut in half lengthwise 1 tablespoon Bella Nonnas Basil Olive Oil (Garlic or Rosemary Olive Oil work well, too) Salt and pepper to taste Chopped walnuts or pecans Cooking Instructions: Preheat the oven to 375. Drizzle the squash with the olive oil Salt and pepper to taste. On a parchment paper lined baking sheet, roast the butternut squash, cut side down, for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part. Plate right side up. Drizzle with more olive oil, if desired and add your favorite chopped nuts. TIP: This is also great with fresh rosemary sprinkled over it. Cooking Time : 35-40 min Servings :...
