by David Calafiore | Mar 21, 2020
7-9 firm, whole heads of garlic, with the stem end sliced off. (Do not slice the root end or the bulb may fall apart) 1/3 cup Fresh, Robust, High Poly, High Oleic, Low FFA extra virgin olive oil Cooking Instructions : Preheat the oven to 400. In a pie tin, cake pan,...
by David Calafiore | Mar 17, 2020
Ingredients 3 3/4 to 4 cups chicken stock 4 tablespoons Herbs de Provence Infused Olive Oil 3/4 cup finely chopped onion 1 cup Carnaroli rice 1/2 cup white wine 1/2 cup finely grated Parmigiano-Reggiano 1 1/2 tablespoons chopped fresh basil Salt and freshly ground...
by David Calafiore | Mar 17, 2020
1 Spaghetti squash – 3lbs 8 pork Scallopini or thin cut pork chops 2 tablespoon of Athinolia Extra Virgin Olive Oil 3 tablespoons of Butter Infused Extra Virgin Olive Oil Kosher Salt & pepper 1 tablespoon capers – drained ½ cup of dry white wine Fresh lemon juice...
by David Calafiore | Mar 17, 2020
Serving Size: 4-6 INGREDIENTS: 1 lb. Pappardelle’s Lemon Parsley Mafaldine(sold here) 1 cup high-quality ricotta* 2 tablespoons Extra Virgin Olive Oil 1 lemon, zested and juiced* 1 cup of basil leaves (washed, dried and torn into small pieces) Sea salt INSTRUCTIONS:...
by David Calafiore | Mar 17, 2020
Serving Size: 4-6 INGREDIENTS: 1 lb. Spinach Garlic Fettuccine( sold here) 1 head of garlic 3 tablespoons Extra Virgin Olive Oil 1 gallon water 1 tablespoon coarse salt 2 large, ripe avocados Salt & Pepper, to taste INSTRUCTIONS: Heat oven to 350° F. Cut the tips...
