by David Calafiore | Dec 1, 2020
2 small zucchini cut into slices 2 small yellow squash cut into slices 12 oz small cherry tomatoes , sliced into halves 4 TBLS Garlic Infused olive oil ½ teaspoon of dried oregano ½ teaspoon of chopped fresh parsley Salt and freshly ground black pepper 1 cup (2.4 oz)...
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...
by David Calafiore | Sep 15, 2020
6 medium portobello mushroom caps 1 lb. bulk Italian sausage 1 medium onion, diced 4 cups fresh baby spinach leaves 1 cup panko bread crumbs (1/2 cup reserved for topping) 1 1/2 cups shredded mozzarella cheese 1/2 cup freshly grated Parmesan 1/4 cup garlic infused...
by David Calafiore | Sep 12, 2020
Ingredients 6 ounces fresh fettuccini 2 ounces butter Zest of 1/2 lemon 4 tablespoons ricotta cheese 2 tablespoon parsley, chopped Salt and pepper to taste 2 ounces truffle oil Directions In a large pot with salted boiling water, cook pasta until al dente, about 4 to...
by David Calafiore | Sep 12, 2020
Ingredients 1 Large Head Cauliflower, cut into florets 3 Tbsp Unsalted Butter 3 Tbsp All Purpose Flour 1 cup Hot Milk 1 cup Hot Half-and-Half 0.5 tsp Freshly Ground Black Pepper 1 cup Freshly Grated Gruyere, divided 0.5 cup Freshly Grated Parmesan 0.25 cup Fresh Bread...
