Gisele’s Ratatouille

Ingredients 3 Onions3 Eggplant3 Courgettes (zucchini)3 Cloves GarlicTomato Sauce*Olive OilSaltPepper Directions Peel onions, eggplant, courgettes and garlic. Cube the eggplant and courgettes. Large dice the onion and finely chop the garlic. Separately sauté’ each of…Continue Reading

Savory Cherry Tomato Clafoutis

Ingredients 3 eggs1/3 cup whole milk1/3 cup cream1/2 cup flour1/2 teaspoon salt1/4 teaspoon freshly ground black pepper12-14 cherry tomatoes2 ounces goat cheese1/4 cup Parmesan cheese, grated Directions Preheat oven to 350, liberally butter a ceramic or glass baking dish (preferably round).In a large…Continue Reading

Roman Suppli – Rice Croquettes

Ingredients 1 recipe Roman Risotto, chilled for 8 hours or overnight. 1 cup all-purpose flour 2 eggs beaten with 1/3 cup milk 2 cups breadcrumbs seasoned with 2 tablespoons Salt and pepper 6 ounces fontina or fresh…Continue Reading

Poggi Bonsi Bagna Cauda

Ingredients  3/4 cup olive oil 6 tablespoons (3/4 stick) unsalted butter, room temperature 12 anchovy fillets 6 large garlic cloves, chopped Assorted fresh vegetables cut into bite-size pieces 1-pound loaf crusty Italian or French bread,…Continue Reading

Crostini

Ingredients 1 rustic French Baguette1/4 cup Poggi Bonsi Extra-Virgin Olive Oil by TrampettiSea salt Directions Preheat oven to 350 degrees F.Slice the baguette at a slight diagonal into 1/4″ slices. Brush both sides with a little…Continue Reading

Olive Puff Pastry Bites

Ingredients: 1 sheet puff pastry, thawed 1/2 cup Parmesan cheese, grated 2 tablespoons fine lemon zest 1/4 teaspoon white pepper 1 jar Casina Rossa Snacking Olives with Lemon Directions: Lay out puff pastry sheet and…Continue Reading

Grilled Flatbreads

Ingredients: 4 Greek flatbread rounds 1/4 cup Ariadne Pure Extra Virgin Olive Oil Sea Salt Directions: Toast the flatbreads (both sides) on an outdoor grill, raclette grill, or in a large frying pan. Cut each…Continue Reading