by David Calafiore | Oct 15, 2020
4 cups crusty French bread, torn into 1” pieces 3 cups ripe tomatoes cut into 1” dice 8 oz. mozzarella fresca cut or torn into 1” pieces (optional) 1/3 cup Spicy Calabrian Pesto Olive Oil 3 Tablespoons Oregano White Balsamic, Traditional Balsamic, or your favorite...
by David Calafiore | Oct 15, 2020
12 fresh asparagus spears 4 Tbsp. Spicy Calabrian Pesto Olive Oil – divided 1/8 tsp. seasoned salt 1/8 tsp. pepper 1 French bread baguette cut into 12 1/2 inch slices 6 oz. Gouda cheese, cut into 12 slices Pepper flakes – optional Chopped parsley for garnish Cut the...
by David Calafiore | Sep 26, 2020
Ingredients: 1 – bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs. 1 cup Fresh Harvest Traditional 18 year old, Vermont Maple or Cinnamon-Pear Balsamic (Other options could be Mission Fig or Black Currant) 2 tablespoons Dijon or grainy mustard OR try...
by David Calafiore | Sep 24, 2020
1 1/2 pounds flat iron steak 1 teaspoon smoked paprika 3 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 3 1/2 tablespoons Baklouti Fused Olive Oil, divided 1 red bell pepper, cut into strips 1/2 yellow bell pepper, cut into strips 1/2...
by David Calafiore | Sep 23, 2020
5 cups all purpose, unbleached flour 2 cups lukewarm, water, filtered if possible 1 cup cooled, unseasoned, mashed russet potatoes 1/3 cup Tuscan Herb Infused Olive Oil 1/3 cup Oregano Fused Olive Oil – for drizzling 2 teaspoons fine sea salt 1 tablespoon granulated...
