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:
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
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 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...
