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Bell'Olio Nuovo (Beautiful New Oil) Now Available! GET IT HERE
Spaghetti with Olives and Pine Nuts|
This is by far one of the easiest dishes to prepare and you likely have all the ingredients already in your fridge. It will become one of your favorite quick meals.
Cook pasta in a large pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then drain. Add EVOO to a skillet and bring to med-high heat. Add all ingredients and sauté for 2 minutes. Add spaghetti to skillet and toss until combined well. (If pasta is dry, add some reserved cooking water.) Sprinkle with Parmesan cheese. Hint: if your olives still have a pit in them use the broad side of a knife to smash and pit an olive.
Red Leaf Lettuce with Warm Fig and Gorgonzola|
Using our herbaceous Bell’Olivo Nuovo (Beautiful New Oil) will bring out the flavor of this dressing. Our Fig Balsamic Reduction adds a touch of sweetness and compliments the gorgonzola.
In a skillet, add vinegar, evoo, lemon juice, and sesame seeds. Stir over medium heat until hot. In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with gorgonzola and serve.
Roasted Winter Vegetables drizzled with Garlic Parmesan Crema |
Roasting is an easy way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Drizzling the Crema over the vegetables adds a unique flavorful touch.
Preheat the oven to 425 degrees F. Cut the carrots, parsnips, sweet potato, and butternut squash into1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.