DOCSLIB.ORG

Pestos and Bruschetta Toppings We Use Only Quality Ingredients That Are Sauces for All of Your Favorite and New Fresh, All Natural and Organic

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Pestos and Bruschetta Toppings We Use Only Quality Ingredients That Are Sauces for All of Your Favorite and New Fresh, All Natural and Organic Indeed, pasta never had it so good, but... Sauces’n Love Fresh Sauces go... BEYOND PASTA onvenient meal solutions for many Email us today: savory recipes. Ready in 10 minutes! [email protected] CUse Sauces’n Love & Scarpetta fresh sauces, pestos and bruschetta toppings We use only quality ingredients that are sauces for all of your favorite and new fresh, all natural and organic. Our tomatoes recipes – over fish, poultry or meat – as a are from the farm; never from a can. We condiment, sauté sauce, quick & easy meal prepare our sauces in a traditional way or easy appetizers for entertaining. by hand prepping, chopping, picking and visually inspecting every ingredient so that Many of our recipes are the creations of they taste like they were just made fresh. our extended family; our customers! We We then sauté the ingredients and layer the welcome your creative input. flavors to give that true homemade taste. No sugar or preservatives added ever. Be my guest and enjoy the passion. From my table to yours. With love. WWW.SAUCESNLOVE.COM Sauces’n Love PESTO An authentic Genovese Pesto. This sauce dates back centuries in Italian cuisine andevokespassionwitheverybite.Great for foodserviceuses too:antipastibars, prepared foods or sandwiches. Ingredients: Fresh organic basil, extra virgin olive oil, Parmigiano Reggiano, Pecorino Romano, garlic, pinenuts, salt & pepper For more information visit us on the web at: WWW.SAUCESNLOVE.COM Authentic & delicious - you won’t fi nd a pesto made with more love. This Genovese recipe dates back centuries in Italian cuisine and evokes passion with every bite. Great for parties, antipasti, cheese plates or tartine. Pesto makes any dish savory: panini or sandwiches, dips, BBQ or mix into rice or vegetables for a change from Pasta. KIDS LOVE IT! Use it as your base for homemade salad dressing, to top a Caprese or shrimp salad or zest up any soup. If cooking meat, while resting, add a tablespoon and let the fl avors marinade the dish and melt in your mouth. Insalata Caprese with Sauces’n Love Pesto Ingredients: Preparation: • One Jar Sauces’n Love Pesto 1. On a large platter arrange tomato and mozzarella slices, alternating and overlapping them. • 2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick 2. Spoon Sauces’n Love Mint Pesto over the tomatoes and mozzarella. • 1 pound fresh mozzarella, sliced1/4 inch thick 3. Sprinkle salad with oregano. • 1/4 teaspoon dried oregano, crumbled, 4. Drizzle with oil. if using arugula instead of basil 5. Season salad with salt and pepper. • 3 to 4 tablespoons extra-virgin olive oil • fi ne sea salt to taste • freshly ground black pepper to taste WWW.SAUCESNLOVE.COM Send us your recipe to feature online Revive the table as a center of pleasure. Some of our best recipes come from the creative input of our customers. We’d love to hear from you and how you use sauces for pasta and beyond. We’ll publish your recipe on our website for others to indulge and enjoy. [email protected] PESTO An authentic Genovese Pesto. This sauce dates back centuries in Italian cuisine andevokespassionwitheverybite.Great for foodserviceuses too:antipastibars, prepared foods or sandwiches. Ingredients: Fresh organic basil, extra virgin olive oil, Parmigiano Reggiano, Pecorino Romano, garlic, pinenuts, salt & pepper For more information visit us on the web at: WWW.SAUCESNLOVE.COM Grilled Tomatoes with Sauces’n Love Pesto and Asiago Cheese Ingredients: Preparation: • Tomatoes – 3 large 1. Wash and cut the tomatoes in slices 1/2 of an inch thick. • Asiago Cheese – 1 medium piece 2. Spread Sauces’n Love Pesto on top of each slice • Sauces’n Love Pesto – 4.5oz (1 container) so that it covers the whole surface. • Fresh Basil – a few leaves 3. Slice the Asiago cheese, cut to the size of the • Salt & Pepper – to taste tomato and put a couple of pieces on top of it. 4. Grill the tomatoes until the cheese starts melting. 5. Top each grilled tomato with a basil leaf as decoration. WWW.SAUCESNLOVE.COM Send us your recipe to feature online Revive the table as a center of pleasure. Some of our best recipes come from the creative input of our customers. We’d love to hear from you and how you use sauces for pasta and beyond. We’ll publish your recipe on our website for others to indulge and enjoy. [email protected] PESTO An authentic Genovese Pesto. This sauce dates back centuries in Italian cuisine andevokespassionwitheverybite.Great for foodserviceuses too:antipastibars, prepared foods or sandwiches. Ingredients: Fresh organic basil, extra virgin olive oil, Parmigiano Reggiano, Pecorino Romano, garlic, pinenuts, salt & pepper For more information visit us on the web at: WWW.SAUCESNLOVE.COM Stacked Old World Sandwiches with Sauces’n Love Pesto Ingredients: Preparation: • 1 Jar Sauces’n Love Pesto 1. Pre-heat the oven to 350 degrees. 2. Slice the eggplant and mozzarella into 8 thin • 1 Large Eggplant slices (keep them as even as possible). • 1/4 cup e.v. Olive Oil 3. Spread out eggplant on a cookie sheet and • 1 lb Fresh Mozzarella drizzle with olive oil. 4. Bake in preheated oven for 10-15 minutes or • 2 large Italian Sandwich Rolls until tops start to brown slightly. • 1 6 oz jar Kalamata olives 5. Let the eggplant cool to room temperature (about 20 min). • 8 slices of hot soppresseta 6. Generously spread Sauces’n Love Pesto on both sides of the rolls. 7. Layer eggplant, mozzarella, hot soppresseta, and olives on the bottom slice of the roll, alternating, ending up in 4 layers on each sandwich. 8. Top the layers with the top side of the roll. 9. Wrap the sandwiches tightly with plastic wrap (the goal is to press the sandwich down and let the fl avors combine and seal. A cooks suggestion: place the wrapped sandwiches in a shallow roasting dish and place a book or heavy skillet on top of the sandwiches). 10. Cool for at least 4 hours, sandwiches can be left for up to 24 hours. 11. Serve at room temperature. WWW.SAUCESNLOVE.COM Send us your recipe to feature online Revive the table as a center of pleasure. Some of our best recipes come from the creative input of our customers. We’d love to hear from you and how you use sauces for pasta and beyond. We’ll publish your recipe on our website for others to indulge and enjoy. [email protected] PESTO An authentic Genovese Pesto. This sauce dates back centuries in Italian cuisine andevokespassionwitheverybite.Great for foodserviceuses too:antipastibars, prepared foods or sandwiches. Ingredients: Fresh organic basil, extra virgin olive oil, Parmigiano Reggiano, Pecorino Romano, garlic, pinenuts, salt & pepper For more information visit us on the web at: WWW.SAUCESNLOVE.COM Passion’n Love *Grilled Flat bread Pizza Ingredients: Preparation: • One jar of Sauces’n Love Pesto 1. Fire up the grill. • One fl at bread (you can fi nd fl at bread 2. Add the pesto to your fl at bread (if you’ve in the frozen aisle of most natural purchased a frozen fl at bread let it thaw fi rst, supermarkets, fresh fl at bread is usually about 15 min). Distribute the Pesto generously on found at your local bakery or farmer’s the bread. market) 3. Add escarole and raisins. Put as much or as little • One large bunch or two small bunches of as you like. The escarole will add a slight and escarole delicious bitter fl avor while the raisins will even out your taste buds on a sweet note. • About 1/2 cup of raisins (for a twist, look for raisins in the specialty section of your 4. Place your fl at bread pizza on a hot grill for about local market. They may have interesting 5 minutes or until the bread is brown and crispy. varieties like Malbec or Cabernet) *If you do not have a grill, this recipe is still amazing right out of the oven. Pre-heat your oven to 425 degrees, and bake for about 10 minutes WWW.SAUCESNLOVE.COM Send us your recipe to feature online Revive the table as a center of pleasure. Some of our best recipes come from the creative input of our customers. We’d love to hear from you and how you use sauces for pasta and beyond. We’ll publish your recipe on our website for others to indulge and enjoy. [email protected] PESTO An authentic Genovese Pesto. This sauce dates back centuries in Italian cuisine andevokespassionwitheverybite.Great for foodserviceuses too:antipastibars, prepared foods or sandwiches. Ingredients: Fresh organic basil, extra virgin olive oil, Parmigiano Reggiano, Pecorino Romano, garlic, pinenuts, salt & pepper For more information visit us on the web at: WWW.SAUCESNLOVE.COM Ciabatta Pizza with Ricotta, Proscuitto, Sauces’n Love Basil Pesto and Pears Ingredients: Preparation: • 2 jars Sauces’n Love Pesto 1. Preheat oven to 450°F. • 1 loaf ciabatta bread (about 1 1/3 2. Place bread halves, cut side up, on baking sheet. pounds), halved horizontally Spread pesto over bread, about 1/2 cup per side. • 6 ounces thinly sliced prosciutto, cut 3. Top with prosciutto, then pears and Ricotta. crosswise into strips Sprinkle with pepper. • 2 pears, halved, cored, thinly sliced • 2/3 cup ricotta cheese WWW.SAUCESNLOVE.COM Send us your recipe to feature online Revive the table as a center of pleasure. Some of our best recipes come from the creative input of our customers. We’d love to hear from you and how you use sauces for pasta and beyond. We’ll publish your recipe on our website for others to indulge and enjoy.
Load more

Recommended publications
  • Scents and Flavours
    Typical products Boccadasse - Genoa Agenzia Regionale per la Promozione Turistica “in Liguria” [email protected] www.turismoinliguria.it Seaside emotions Art Settings www.turismoinliguria.it History Trail Scents and flavours Sports itineraries A sea of gardens From the Woods, the Garden, and the Sea - a Taste of Ligurian Gastronomy - Shades of Flavours from Green to Blue. Publishing Info Publishing Project and All Rights reserved to Agenzia Regionale per la Promozione Turistica “in Liguria”. Images: Archive Agenzia “in Liguria”, and “Regione Liguria” from “Prodotti di Liguria Atlante Regionale dei prodotti tradizionali” - except for page 3-14-15-16-17-18-19-20-21-22 Slow Food Copyright. Graphic Project by: Adam Integrated Communications - Turin - Printed in 2008 - Liability Notice: notwithstanding the careful control checks Agenzia “in Liguria” is Farinata not liable for the reported content and information. www.turismoinliguria.it Scents and Tastes. In all Italian regions traditional recipes originate from the produce of the land. In Liguria the best ingredients are closely linked to sunny crops and terraces plummeting into the sea, to mountains, sandy and rocky beaches, valleys, and country plains. In this varied land fine cuisine flavours are enriched by genuine and simple products, this is why the Ligurian tradition for gourmet food and wine is an enchanting surprise to discover along the journey. Cicciarelli of Noli www.turismoinliguria.it Gallinella 3 Extra Virgin Olive Oil. This magic fluid, with a unique consistency, is the olive groves nectar and the ingredient for Mediterranean potions. The Extra Virgin Olive Oil of the Italian Riviera now has a millenary tradition.
    [Show full text]
  • Menu to Help You Taste a MENU Bit of Every Region for the Most Complete Experience
    O DEL VIL BAT LAG SA G WELCOME TO IO IL THE ITALIAN COUNTRYSIDE! . .. .. Our chefs are showcasing the regional nuances of the countryside. We’ve made note of these dishes on the menu to help you taste a MENU bit of every region for the most complete experience. BY GIACOMO LEOPARDI LIGURIA . The Ligurian landscape promises to entice you with its iconic terraced fields, La donzelletta vien dalla campagna, where fresh herbs and vegetables grow. This fresh and colorful produce, such as An Ordering Guide fragrant basil, and garlic, and pine nuts, make up the ingredients of the traditional Pesto alla Genovese. In sul calar del sole, Col suo fascio dell’erba; e reca in mano HOW TO DINE LIKE AN ITALIAN TOSCANA . Un mazzolin di rose e di viole, IN THE COUNTRYSIDE Known for its rolling hills and lines of cypresses, the Tuscan countryside is renowned for its bounty of products that are made to be enjoyed together. Think: Onde, siccome suole, 5 fresh fava beans pair perfectly with salty Pecorino Toscano, while rabbit, steak, and wild boar are the kings of every meal. Ornare ella si appresta Dimani, al dì di festa, il petto e il crine. 1. FILL THE TABLE! The dining table in the countryside LAZIO . Siede con le vicine is always lush with food plated From the ancient Via Appia roadway family-style and meant for sharing. 2. OPEN A BOTTLE OF VINO through historic villages, the Roman Su la scala a filar la vecchierella, We recommend two to three plates The meal is not complete without countryside is characterized by per person.
    [Show full text]
  • Outstanding Italian American Cuisine” Since 1981 Primi Piatti Zuppe & Insalata (Appetizers) (Soup & Salad) Shrimp Cocktail French Onion Gratinee
    “Outstanding Italian American Cuisine” Since 1981 Primi Piatti Zuppe & Insalata (Appetizers) (Soup & Salad) Shrimp Cocktail French Onion Gratinee Casa Cocktail $7.99 (6 shrimp) or Soup of the Day Tony’s Cocktail $14.99 (12 shrimp) Cup $3.50 Bowl $5.50 Prosciutto and Mozzarella Arancinis Soup & Salad Baked risotto balls served over mixed greens Choose a bowl of french onion or the soup and topped with sweet basil vinaigrette $7.95 of the day and a house or caesar salad (comes with a refill of soup) $10.95 Italian Antipasto An assortment of olives, artichoke House Salad hearts, roasted red peppers, melon, Fresh mixed greens, tomatoes, onions, prosciutto, salami and cheese $11.95 carrots, cabbage, and croûtons Melon Prosciutto Small $4.95 Large $8.95 Fresh cantaloupe topped with • Caesar Salad prosciutto ham (seasonal) $8.99 Romaine, romano cheese, and croûtons Formaggio Bread tossed in house made caesar dressing Seven grain whole wheat bread topped with garlic, Small $5.95 Large $9.95 Italian spices and a blend of cheeses, baked Add to any Entrée $1.99 and served with genovese sauce $5.95 Caprese Salad Bruschetta Fresh mixed greens, sliced tomatoes, sliced A mixture of fresh tomatoes, basil, mozzarella, mozzarella, and balsamic reduction, served olive oil, garlic, served over house crostinis, baked with house made creamy balsamic vinaigrette and topped with balsamic reduction $6.99 and fresh basil $8.99 Add to any Entrée $3.95 Stuffed Mushrooms Italian Chop Salad Mushrooms stuffed with onions, carrots, Fresh mixed greens, artichokes, hard boiled garlic and bread crumbs. Topped with eggs, bacon, roasted red peppers, provolone cheese and baked.
    [Show full text]
  • Authentic Home Style Italian-American Cuisine
    Pizza Mia Authentic Home Style Italian-American Cuisine “Good Food - Good Friends - Good Times” Appetizers & Sides Fresh Cut Salads Our Famous Bread Sticks 6.99 Garden Sm. 4.49 Lg. 9.99 with meat sauce Lettuce, tomatoes, cucumbers, cheese & croutons Cheesy Bread 10.49 Chef Salad Sm. 6.99 Lg. 13.49 Pepperoni Bread 11.49 Lettuce, cucumbers, tomato, red onion, eggs, mozzarella cheese, Pepperoni Pinwheels 11.49 ham and grilled chicken with our homemade ranch Twice Baked Potato 3.99 Antipasto Sm. 6.99 Lg. 12.99 Loaded with Bacon & Sour Cream 4.99 Lettuce, tomatoes, olives, peppers, cheese, pepperoni, ham & salami Loaded Potato Alfredo 8.99 Caesar Sm. 4.59 Lg. 9.99 with Chicken, Broccoli, Cheese & Alfredo Sauce Romaine lettuce, croutons, Parmesan cheese & Caesar dressing Beer Battered Onion Rings Grilled Chicken Caesar Salad Sm. 6.49 Lg. 11.99 served with special sauce 6.99 Blackened Salmon Caesar Salad Lg. 15.99 French Fries 3.49 Side of Coleslaw 2.99 Greek Salad Sm. 6.99 Lg. 12.99 Lettuce, tomatoes, olives, cucumbers, beets, feta cheese, Crunchy Coconut Shrimp 9.99 chickpeas, onions & peppers 6 pc. served with sweet orange dipping sauce Traditional Wings Crispy Chicken Salad Sm. 6.99 Lg. 13.49 8 pc. 10.49 16 pc. 18.99 Lettuce, tomato, bacon, red onions, cucumbers, avocado Boneless Wings and cheese with our homemade ranch 10 pc. 10.49 20 pc. 18.99 Michigan Salad Sm. 6.00 Lg. 12.99 Chicken Tenders 4 pc. 10.49 Mixed greens, dried cherries, candied pecans, red onions and Gorgonzola cheese with our homemade balsamic vinaigrette Calamari 9.99 served with marinara sauce Fruity Grilled Chicken Salad Sm.
    [Show full text]
  • Outdoor Corona Dinner Week 1
    APPETIZERS KIDS HOUSE SPECIALTIES House Salad $8 Paccheri della Casa $18/$21 romaine, iceberg, radicchio, tomato, honey red wine vinaigrette, Chicken Fingers & Fries $7 braised chicken, sauteed spinach, artichoke, lump crab, pink brandy ketchup gorgonzola, almonds cream sauce, homemade wide tube shaped pasta Shrimp & Crab Ravioli $20 Caesar Salad $8 Roasted Salmon $9 homemade shrimp & crab stu ffed pasta, pesto pink cream sauce romaine, grana padana, croutons, homemade dressing, fresh lemon parmesan crisp Braised Veal Ragout $17/$20 Cheese Ravioli $7 tender veal, root vegetables, red sauce, home made papardelle pasta butter or marinara sauce Beets & Burrata $13 Stued Pork Chop $25 golden beets, burrata, white wine vinaigrette, crispy pancetta Paccheri or Linguine $7 12 oz. chop, spinach-mushroom mozzarella stuffing, potato siciliana, red wine demi glaze Polenta del Granaio $11 butter or marinara sauce crispy herbed polenta, mushrooms, gorgonzola cream sauce Veal Parmigiana $23 veal cutlet, marinara, mozzarella, linguine Paccheri Bolognese $9 ground beef, parmesan, tomato cream sauce, wide tube shaped pasta Pulpo alla Griglia $14 Chicken Parmigiana $19 octopus, arugula, lemon-chili oil chicken cutlet, marinara, mozzarella, linguine Veal Saltimbocca $22 Arancini Piselli $10 veal, prosciutto, mozzarella, marsala demi glaze sauce arborio rice, sweet peas, mozzarella, fried crispy, marinara sauce Salmon Positano $24 Mussels Fradiavolo $10 cherry tomato, lump crab, linguine, white wine pomodoro sauce P.E.I mussels, hot pepper, tomato, white wine
    [Show full text]
  • Vegan Roasted Tomato-Cauliflower Soup Ricotta Crostini, Pesto, Truffle
    Starters Vegan Roasted Tomato-Cauliflower Soup $11 Ricotta Crostini, Pesto, Truffle Honey $10 Cauliflower Fritters, Roasted Beet Aioli $12 Fried Calamari, Ginger Remoulade $14 Truffle Mac & Cheese, Seasoned Breadcrumbs $10 Warm Portobello, Goat Cheese, Basil Pesto, Fig Glaze $12 P.E.I. Mussels + Fries, (Tomato-Basil, Spicy Prosciutto, or Garlic-White Wine) $18 Grass-Fed Beef Sliders, Caramelized Onions, $15 Piave Vecchio, Chipotle Mayonnaise Beef-Pork-Veal Meatballs, Fresh Ricotta, Tomato $14 Chicken Parmigiano Sliders, Mozzarella, Basil Pesto $14 Vegetarian Sliders, Chickpea, Quinoa, Corn, Red Pepper, $14 Mushroom, Avocado Mousse, Lemon Oil Cole Slaw Crispy Shrimp Dumplings, Cream Cheese, Scallion, Soy-Ginger $14 Tuna Tartare, Wonton Crisp, Avocado Mousse, Spicy Soy $18 Salmon Poké Bowl, Fennel, Quinoa, Avocado, Spicy Lime Soy $16 Salads (add Chicken $8; Salmon $8; Shrimp $10) Mesclun, Strawberry, Orange, Feta, Almond, Citrus Vinaigrette $11 Romaine Heart, Roasted Corn, Roasted Pepper, Avocado, $13 Fried Shallots, Parmesan, Creamy Caesar Roasted Beet, Goat Cheese, Mixed Greens, $13 Candied Nuts, Sherry Vinaigrette Baby Arugula, Fennel, Apple, Almond, Blue Cheese, $13 Executive Chef- Apple-Ginger Vinaigrette Felipe Velazquez Harvest Bowl, Kale, Quinoa, Roasted Carrot, Cranberry, Pepita, $14 Chef de Cuisine- Feta Cheese, Blood Orange-Honey Vinaigrette Severino Puga Baby Spinach, Grilled Watermelon, Feta Cheese, $14 Crispy Root Vegetables, Mustard Vinaigrette Fish Fresh Popcorn Pan-Seared Branzino, Cauliflower Rice, Sautéed Spinach, $30
    [Show full text]
  • Haven't Had Spinach Pesto Before? It Gives an Extra Layer of Flavor to Classic 5 Basil Pesto, Not to Mention an Extra Boost of Vitamins
    30 Haven't had spinach pesto before? It gives an extra layer of flavor to classic 5 basil pesto, not to mention an extra boost of vitamins. It's the perfect sneaky 1 Whisk vegetable sauce for a pizza, and we're topping it with roasted sweet potato disks and mellow gouda cheese. It all comes together in a flash for a super delicious, super healthy meal. EQUIPMENT Want to get a jump on this meal? Cook everything in advance according to Baking Sheet instructions. When you’re ready to eat, just place the pizza in the oven. FROM YOUR PANTRY We love gouda. If you’re cooking with someone who doesn’t, though, mozzarella Olive Oil is a tasty topper, too. 4 MEEZ CONTAINERS Pizza Dough Sweet Potatoes Health snapshot per serving – 705 Calories, 33g Protein, 34g Fat, 68g carbs, 20 Gouda Freestyle Points. Spinach Pesto Cream Lightened up snapshot (½ cheese, ½ pesto cream) 530 Calories, 68g Carbs, 21g Fat, 21g Protein, 14 Freestyle Points Have questions? The dinner hotline is standing by from 5 to 8 pm at 773.916.6339. INGREDIENTS: Whole Wheat Pizza Dough, Sweet Potato, Gouda, Half and Half, Spinach, Basil, Lemon Juice, Garlic, Spices. 1. Getting Started Preheat your oven to 425 and take the pizza dough out of the fridge. 2. Roast the Potatoes Toss the Sweet Potatoes with 1 Tbsp of oil and spread in a single layer on a baking sheet. Roast 7 to 10 minutes and then move to one side of the baking sheet so you can build the pizza.
    [Show full text]
  • Extra Virgin Olive Oil of Superior Quality and Specialty Food from Liguria
    extra virgin olive oil of superior quality and specialty food from liguria Commercial office: Via de Togni 20, 20123 Milan – Italy Tel. +39-02-8645 3377 Fax +39-02-865 875 [email protected] www.rosmarinofarm.com The story behind “Costa dei Rosmarini” and the person making the product. Luisa Petrelli worked for Italian wine and food magazines and is a member of the Academy of Italian Cuisine. She likes cooking and is considered particularly good in the Mediterranean cuisine. In 1991 she bought in Liguria an old farm located in front of Portofino with an extraordinary view at the Tigullio Gulf. This small property is called “Rosmarino Farm” because is surrounded by secular plants of rosemary. It has an ancient stone-house and some 1,000 olive trees growing in stripes of land sustained by dry-stone walls built in centuries. The farm can only be reached by foots through a medieval road paved in stones. The farm house is a few hundred year old and has been restored maintaining the old characteristics (fire heating, fire cooking, stone walls, wood floors, old instruments, etc.). This country-house has been published as an example of the old life-style and decoration. Since the Luisa cuisine has been always based on extra virgin olive oil, in 1995 she decided to start a limited production of high quality extra virgin olive oil for top cuisine and gourmets. The first customer was Hotel Cipriani in Venice. Since then other prestigious names and famous cooks decided to buy her oil. Today, taking advantage of the local oil masters, “Costa dei Rosmarini” is produced in Imperia in small quantities at a time and its superior quality is constantly controlled by official tasters of ONAOO (the Italian Association of Olive Oil Tasters).
    [Show full text]
  • Aglio Olio Carbonara Bolognese Quattro Formaggi Jalapeno Pesto
    All prices are subject to service charge and GST APPETIZERS & SALAD PASTA Antipasto Platter 19.8 choice of one: Selection of cold cuts meats served with Spaghetti / Tagliatelle / Fettuccine extra virgin olive oil, baguette, and pickles Aglio Olio 12.8 Grilled Hokkaido Scallops 21.8 Virgin olive oil, garlic, and chilli padi Teppan grilled Hokkaido scallops, EVOO whipped avocados, and bacon dust Carbonara 16.8 Pecorino romano and smoked bacon Rumours Caesar Salad 12.8 Baby romaine, croutons, reggiano, Bolognese 16.8 and cherrywood smoked bacon Minced wagyu beef and tomato Greek Salad 12.8 Feta cheese, cucumber, tomatoes, PIZZA black olives, mixed salad, toast bread, and lemon vinaigrette Quattro Formaggi 23.8 Blue cheese, emmental, tomato sauce, Vietnamese Fried Spring Rolls (3 pcs) 10.8 mozzarella, and parmesan Spring rolls, prawn, pork, mushroom, carrot, and vermicelli noodle Jalapeno Pesto Chicken 25.8 Jalapeno, chicken, tomato sauce, pesto, mozzarella, dried tomatoes, and garlic SOUPS AND NOODLES Calzone 25.8 Creamy Mushroom Soup 15.8 Folded pizza, bolognese sauce, mozzarella, Button mushroom, butter, and onion and mushrooms Tom Yum Seafood Soup 15.8 Seafood Pizza 27.8 Prawns, clams, mussels and squid in Mixed seafood, tomato sauce, mozzarella, house-made tom yum broth and black olives Vietnamese Wagyu Beef Pho 17.8 Tom Yum Seafood Pizza 27.8 Sliced wagyu karubi, rice noodle, onion, Mixed seafood, house-made tom yum sauce, beansprouts, and fried spring roll emmental, lemongrass, and lime leaves Ham and Rocket 27.8 Smoked ham, mortadella
    [Show full text]
  • Pasta Alla Norma
    Pasta alla Norma Time: 30 min. Difficulty: Easy Ingredients (4 people) For this recipe we used: Organic chopped tomatoes 26.6oz 1 box Organic chopped tomatoes 26.6oz 1 box Basil, sliced or torn 1/4 cup (optional) Cloves garlic 3 chopped Eggplant 1 medium, cut into 1 inch cubes Feta 1/3 cup, crumbled* Olive oil 5 tablespoons Parmigiano reggiano (parmesan cheese) 1/4 cup, grated* Pasta, such as rigatoni 6 ounces Red pepper flakes 1 pinch Salt and pepper to taste 1 di 2 Preparation A quick and easy eggplant pasta topped with fresh basil and plenty of cheese! Yum! Pasta alla Norma is a Sicilian pasta dish with fried eggplant (aka aubergine) in a tomato sauce with basil and ricotta salata. The star of the show is of course the eggplant which is fried or sautéed in olive oil golden brown and tender. The tomato sauce is really easy to make starting out with a box of Pomì organic chopped tomatoes to which garlic and red pepper flakes are added. Everything is finished off with fresh basil and crumbled ricotta salata where ricotta salata is a pressed, salted, dried, and aged version of ricotta. It can sometimes be difficult to find ricotta salata and a good substitute is the combination of feta and parmesan, which taste amazing and are easier to find. This tasty eggplant pasta dish comes together in less than 30 minutes making it perfect for quick and easy meals! 1. Start cooking the pasta as directed. 2. Meanwhile, heat 4 tablespoons of oil in a heavy bottom skillet over medium heat, add the eggplant and cook until lightly golden brown on all sides and tender, about 2-3 minutes per side, before setting aside.
    [Show full text]
  • Minestrone Prep Time: 15 Mins Cook Time 30 Mins Total Time: 45 Mins Serves: 4
    MINESTRONE PREP TIME: 15 MINS COOK TIME 30 MINS TOTAL TIME: 45 MINS SERVES: 4 INGREDIENTS DIRECTIONS 3 bacon rashers, rind removed, roughly 1.Prepare all the ingredients ready for cooking. chopped (optional) 2.Heat oil and butter in a large saucepan, over a 2 carrots, peeled, chopped medium heat. 2 celery sticks, chopped 3.When the butter is melted, place the bacon, 1 desiree potato, peeled, chopped 2 garlic cloves, crushed carrots, celery and potato stir to combine. 1 tablespoon olive oil. 4.Cook over medium heat, uncovered, stirring 60grams of unsalted butter. often, for 5 minutes. 1L (4 cups) Massel beef/chicken style 5.Add the garlic, stock/broth, tomatoes and red liquid stock/broth kidney beans to the pan, cover and bring to the 400g can chopped tomatoes 400g can red kidney beans, rinsed, boil. drained 6.Reduce heat to medium-low. Simmer, covered, 1/2 teaspoon dried thyme. stirring occasionally, for 30 minutes or until the 80g (1 cup) small shell pasta vegetables are tender. 1/3 cup chopped parsley 7.Increase heat to high. Add pasta and cook, parmesan cheese uncovered, stirring occasionally, following packet directions or until pasta is al dente. 8.Serve with a dollop of pesto, or sprinkle of EQUIPMENT parsley, or parmesan cheese, or chilli flakes Heavy Bottomed, Medium Saucepan knife cutting board Wooden Spoon Measuring cups and Spoons Want more recipes for your 8-14 year old? See www.kidslovetocook.com.au PESTO SAUCE PREP TIME: 15 MINS BAKE TIME: 5 MINS SERVES 4 Adult Supervision Required. INGREDIENTS DIRECTIONS ALLERGY ALERT - Pine nuts 1.
    [Show full text]
  • Storing Basil Basil Pesto
    adams fairacre farms DRYINGStoring Basil Using a dehydrator or oven for drying works best with this herb. Dehydrator: • JUNE 2013 • This will take 1-3 hours. Follow manufacturer’s Basil Fest directions. Once dried, remove the stems from the leaves. Oven: High temperatures will damage the herb’s essential oils. Preheat oven to the lowest possible setting, 140 degrees. Place basil on a cookie sheet, turn oven off and place sheet in oven. After one hour, turn oven back on for 10-15 minutes. Repeat every hour until basil is brittle. 4Basil cloves garlic, Pesto minced 2 cups fresh basil leaves, rinsed and thoroughly dried 1 ⁄3 cup extra virgin olive oil 1 ⁄2 tsp salt Place the garlic and basil in the bowl of a food processor. With the motor running, slowly drizzle in the oil through the feed tube and FROZEN PESTO BASE process until the basil is pureed. A great way to store your basil for year round use. Transfer the pesto to a bowl and stir in the salt and pepper. Refrigerate, covered, until Combine 2 cups loosely packed basil leaves 1 ready to use. This keeps in the refrigerator for with ⁄4 cup olive oil and a little salt and puree 2-3 days. in a food processor. Freeze the mixture in muffin tins or ice cube trays and then transfer PESTO VARIATIONS 1 1 them to an airtight container or freezer bag. Add ⁄4 cup toasted pine nuts, ground, and ⁄4 1 cup freshly grated parmesan cheese or try ⁄4 FREEZE LEAVES cup chopped walnuts, pecans or pistachio nuts.
    [Show full text]