by David Calafiore | Jul 18, 2020
1 cup of Melgarejo Hoji or Cobra EVOO ½ cup Herbes de Provence Infused Olive Oil 2 pounds large Yukon Gold potatoes, cut into ¼-inch pieces 1 onion, chopped 2½ teaspoons kosher salt 8 large eggs, beaten Parsley for garnish Heat both oils in a large ovenproof skillet...
by David Calafiore | Jun 28, 2020
8 oz. good quality whole milk ricotta / or your choice of cheese A large ripe peach, sliced 1/4 cup fresh torn basil leaves 2 tablespoons Peach White Balsamic 2 tablespoons Oro Bailen Picual(or any varietal, maybe try basil infused olive oil?!) salt & pepper to...
by David Calafiore | Jun 17, 2020
1 cup of Melgarejo Hojiblanca EVOO)(any of our selection from varietals ½ cup Herbes de Provence Infused Olive Oil 2 pounds large Yukon Gold potatoes, cut into ¼-inch pieces 1 onion, chopped 2½ teaspoons kosher salt 8 large eggs, beaten Parsley for garnish Heat both...
by David Calafiore | May 7, 2020
Ingredients: Zest and juice of 1 medium lemon 1 tablespoon Dijon mustard 1 teaspoon red wine vinegar or Sicilian Lemon Balsamic 1 teaspoon honey 1/3 cup Dill infused extra-virgin olive oil 3 tablespoons chopped fresh dill Kosher salt 3 pounds carrots with greens...
by David Calafiore | May 1, 2020
2 large green tomatoes 1/3 cup of all-purpose flour ½ teaspoon Kosher salt 2 eggs 1 tablespoon – whole milk 1 ½ cups of panko ½ cup of Tuscan Herb Infused Olive Oil 2 tablespoons of Baklouti Fused Olive Oil Slice the green tomatoes ½ inches thick. Whisk flour and salt...
