2 – 28 oz. cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
3 tablespoons Tuscan Herb Olive Oil
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
1 teaspoon dried oregano
1/2 cup grated Romano Cheese
1 cup heavy cream
sea salt and fresh ground pepper to taste
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.
Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.
Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.
Here’s a recipe that embodies spring. It’s Easy, light, healthy, and delicious. In this application we are using the Honey Ginger White Balsamic Condimento in combination with our Japanese Roasted Sesame Seed Oil for a magnificent flavor explosion.
Vietnamese Fresh Shrimp Spring Roll
1 package clear edible rice paper sheets
1/2 lb U20 shrimp (cooked, peeled, deveined, halved)
1 bunch fresh cilantro leaves, washed and dried
1 bunch or bag of fresh baby spinach leaves (washed and dried)
1cucumber peeled and cut into very,very thin strips
1 carrot peeled and then shaved in to long, thin strips
2 green onions, thinly sliced
1 package vermicelli rice noodles
4 tablespoons good quality soy sauce
4 tablespoons + 1 teaspoon Honey Ginger White Balsamic Condimento2 teaspoons Japanese Roasted Sesame Seed Oil
Hoisin Sauce to taste
chopped roasted peanuts
or spicy Vietnamese fish sauce
In a small bowl, toss the shaved carrot and thinly sliced cucumber with two tablespoons of Honey Ginger White Balsamic Condimento and set aside.
Heat 3 quarts of water to a gentle simmer. Remove the pot from heat and immediately stir in two tablespoons of soy sauce, and two tablespoons
of Honey Ginger White Balsamic Condimento. Add the vermicelli rice noodles to the seasoned water and allow to sit for 10 minutes until tender. Drain well and toss with an additional 1/2 teaspoon of sesame oil blended with 1/2 teaspoon soy sauce, and 1 teaspoon Honey Ginger White Balsamic Condimento and set aside
On one edge, lay a small handful of noodles, two shrimp halves, some cilantro, a few baby spinach leaves, some cucumber strips, a few pieces of shaved carrot, and a sprinkle of green onions, being careful to not over stuff the roll. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.
Combine a few spoonfulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).
Fresh Arugula Pasta Dough
1/2 cup fresh baby arugula
1 tablespoon lemon juice
1-1/2 cup fine semolina flour
3/4 cup all-purpose flour
2 large eggs
3/4 teaspoon salt
1 tablespoon garlic olive oil
Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste.
Place all the dry ingredients in to the bowl of a food processor and pulse to combine. Mix 1/4 cup of the arugula paste with the eggs and olive oil. Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry. Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour.
This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.
Bring a large pot of heavily salted water to a boil.
Creamy Garlic Mushroom Sauce
1 cup thinly sliced fresh shiitake and or baby portabella mushrooms
1 medium shallot, minced
2 cloves garlic, minced
2 tablespoons garlic olive oil
1/2 cup white wine
1 cup heavy cream
1/2 cup Tellagio and or Fontina Cheese
Salt & pepper to taste
Heat the garlic oil in a large saute pan set over medium heat. Add minced shallots, and thinly sliced mushrooms and saute until just barely golden. Add the garlic and saute for an additional minute. Pour in the white wine and reduce by half. Add the heavy cream and stir to combine. Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined, then taste and season with salt and pepper to taste.
Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan. Simmer for a minute and then serve with additional cheese over the top, if desired.
1 – bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.
1 cup Delizia Traditional Style Aged Maple Balsamic Condimento, or Delizia’s Traditional Style Aged Cinnamon-Pear Balsamic Condimento
2 tablespoons Dijon or grainy mustard
Preheat the oven to 325.
Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake for 1 hour.
Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 25-30 minutes to complete. When the balsamic condimento has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.
After baking for an hour, remove the ham from the oven and increase the oven temperature to 350. Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning. Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.