by David Calafiore | Mar 6, 2021
1 pound ground pork, beef or even turkey, but preferably freshly-ground pork 2 cups finely diced wild mushrooms 1/2 cup grated Pecorino cheese 2 large shallots, sliced 3 cloves garlic, chopped 2 medium carrots finely diced 1 stalk celery, finely diced 2 cups good...
by David Calafiore | Mar 6, 2021
2 – filet mignons, 10-12oz each 1 tablespoon of any of our FRESH EVOO’s 1 ½ teaspoons of Seasonello Herbal Salt 1 teaspoon of coarsely cracked black peppercorn. 1 tablespoon of Butter Infused Olive Oil 6 ounces of mushroom (Shiitake or Cremini or Oyster) 1...
by David Calafiore | Mar 2, 2021
¼ cup of pitted Deliza Gordal Olives, chopped 1 red onion, finely chopped. 4 oz of chopped sundried tomatoes (about half a jar) 3 oz of Spinach ¼ cup Feta cheese Salt Black pepper 3 tablespoons of Spicy Calabrian Pesto Infused Olive Oil 4 – 6oz fillets of skinless...
by David Calafiore | Feb 11, 2021
Tablespoons of Italian Nocellara EVOO (or our Medium Choices) 3 Tablespoons of Spicy Calabrian Pesto Infused Olive Oil 2 acorn squash – cut in halves and seeds removed. 1 small diced onion. 12 oz of Italian sausage 3 chopped celery stalks ½ cup of feta cheese ¼ cup...
by David Calafiore | Jan 21, 2021
Fresh Arugula Pasta Dough: 1/2 cup fresh baby arugula 1 tablespoon lemon juice 1-1/2 cup fine semolina flour 3/4 cup all-purpose flour 2 large eggs 3/4 teaspoon salt 1 tablespoon Garlic Infused Olive Oil Combine the arugula and tablespoon of lemon juice in a blender...
