by David Calafiore | Sep 10, 2020
Ingredients: Bakery Baguette cut into 8, 1inch thick slices. 2 large heirloom tomatoes cut in half and diced 1/3 cup Super Fresh Aus Hojiblanca or Chilean Favolosa EVOO 1 tbsp Aged Traditional Balsamic Vinegar Or Elderberrry Balsamic Vinegar 1/3 cup fresh basil thinly...
by David Calafiore | Sep 9, 2020
For the Roasted Butternut Squash 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick 2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Hojiblanca 2 tablespoons of Ripe Peach White Balsamic...
by David Calafiore | Aug 12, 2020
Flat Bread Dough 2 1/2 cups of AP unbleached flour 1 cup warm water 2 tablespoons Wild Mushroom & Sage Olive Oil 2 teaspoons active dry yeast 1 teaspoon salt 1 teaspoon granulated sugar Mushroom Topping 1 large shallot, thinly sliced 2 tablespoons Wild Mushroom...
by David Calafiore | Aug 12, 2020
Making Artichokes 2 cups unseasoned artichoke hearts – fresh (cooked) or canned in water ⅓ cup Tuscan Herb Infused Olive Oil 1 teaspoon Kosher salt ½ teaspoon fresh oregano ½ teaspoon red chile pepper flakes crushed 2 tablespoons freshly-squeezed lemon juice...
by David Calafiore | Jul 24, 2020
6 wood skewers soaked in cold water for 30 minutes 1/2 cup Delizia Barrel Aged Red Wine Vinegar or Blackberry-Ginger Dark Balsamic 1/2 cup reduced-sodium soy sauce 1/2 cup California Cuvee EVOO 2 ½ teaspoons dried parsley flakes 1 teaspoon dried basil 1 teaspoon dried...
