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Italissima
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Italissima - taste the essence of Italy
Italissima - taste the essence of Italy

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Dip with Herbs and Feta - this easy dip is sure to wow any crowd.

Just 6 ingredients:
6 ounces feta
½ cup finely chopped fresh flat-leaf parsley
¼ cup finely chopped fresh mint
2 tablespoons finely chopped fresh dill, plus torn sprigs for serving
Kosher salt and freshly ground black pepper
Italissima Extra Virgin Olive oil

Here's How:
Blend feta and a splash of water in a food processor. Transfer to a medium bowl and mix in parsley, mint, and chopped dill; season with salt and pepper. Drizzle with oil and top with dill sprigs.
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Borlotti Beans With Garlic And Olive Oil - so simple, but so delicious!
Ingredients:
4 pounds fresh Bonta borlotti beans, shelled, or 2 lb. frozen or dried (soaked overnight if dried)
3 plum tomatoes, quartered
10 large unpeeled garlic cloves
8 large (or 16 small) fresh sage leaves
3/4 cup (or more) Italissima extra-virgin olive oil
Sea salt and freshly ground black pepper

Here's How:
Combine beans, tomatoes, garlic, sage, and 3/4 cup oil in a medium pot. Add cold water to cover by 1" (about 2 1/2 cups). Bring to a boil; reduce heat to medium-low and simmer, partially covered and adding water by 1/4-cupfuls as needed to keep beans submerged, until tender, 35–45 minutes for fresh or frozen and up to 1 1/2 hours for dried. Skim any foam from the surface. Season with salt, pepper, and more oil, if desired. DO AHEAD Beans can be made 1 day ahead. Let cool in cooking liquid; cover and chill. Return to room temperature before serving.
Serve beans warm or at room temperature.

#italianfood #foodie #specialtyfoods #sanmarzano #bosafoods #delicious #italianrecipes
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Broiled Halibut with Cherry Tomatoes - When cherry tomatoes are broiled in the oven, they burst and create their own fresh sauce for this simple halibut recipe.

What you'll need:
1 shallot, thinly sliced
2 garlic cloves, chopped
2 cups cherry tomatoes (about 12 ounces)
1/2 cup chopped green olives
1 tablespoon Italissima Extra Virgin olive oil
Kosher salt, freshly ground pepper
4 6-ounce fillets halibut (use fresh when you can get it)
1/4 cup (packed) chopped fresh basil

Here's How:
Place a rack in upper third of oven and preheat broiler. Combine shallot, garlic, tomatoes, olives, and oil in a medium bowl, season with salt and pepper, and toss well. Set aside.
Place fish in a 13x9-inch glass baking dish and season with salt and pepper. Scatter tomato mixture over fish and broil until fish is opaque throughout and tomatoes have started to burst, 10–13 minutes. Serve with basil scattered over top.
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Hey, let's make a sauce out of Brie! A creamy and versatile wonder.

What you'll need:
1 shallot, finely chopped
1 tbsp (14 g) butter
1/4 cup (60 ml) white wine
1/2 cup (125 ml) 15% or 35% heavy cream
1/4 cup (60 ml) chicken broth
1/4 lb (115 g) Italissima brie cheese, rind removed, diced
1 tbsp chopped tarragon (or chives)
Salt and pepper

Here's all there is to it:
In a saucepan, soften the shallot in the butter. Season with salt and pepper. Deglaze with the wine. Add the cream and the broth and bring to a boil.
Remove from the heat, add the cheese and whisk until melted. Return to the burner if necessary, but do not boil. Add the tarragon and adjust the seasoning.

#italianfood #foodie #specialtyfoods #sanmarzano #bosafoods #delicious #italianrecipes
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Try This: Roasted Pork Shoulder with Rigatoni and Onions recipe.

What you'll need:
1 boneless pork shoulder, about 4 lb (1.8 kg), tied
1/4 cup (60 ml) Italissima Extra Virgin olive oil
4 cups (1 litre) chicken broth
6 onions, coarsely chopped
6 cloves garlic, coarsely chopped
1 bottle (12 oz/341 ml) pale ale
1 lb (454 g) rigatoni
3/4 lb (340 g) trimmed green beans, cut into 2-inch (5 cm) pieces and blanched
1/2 cup (35 g) grated Italissima Parmigiano-Reggiano cheese
1/2 cup (25 g) flat-leaf parsley, chopped
Salt and pepper

Here's How:

With the rack in the middle position, preheat the oven to 325°F (165°C).
In a skillet, brown the meat in 1 tbsp (15 ml) of the oil. Season with salt and pepper. Degrease the skillet, then deglaze with 1/2 cup (125 ml) of the broth. Remove from the heat and set aside.
In a large ovenproof pan or Dutch oven over medium heat, soften the onions and garlic in the remaining oil (3 tbsp/45 ml) for about 10 minutes. Continue cooking over high heat for a few minutes, stirring frequently until well caramelized. Deglaze with the beer. Return the meat to the pan and add the remaining broth (3 1/2 cups/875 ml). Season with salt and pepper. Bring to a boil.
Cover and bake for about 4 hours or until the meat is fork-tender. Turn the meat once or twice during cooking. Carefully remove the meat from the sauce and keep warm. Remove the string.
Meanwhile, in a large pot of salted boiling water, cook the pasta until it is done but slightly firmer than al dente. Drain.
Add the pasta and green beans to the sauce and continue cooking until the pasta is al dente and has soaked up some of the sauce and the beans are warmed through. Add the Parmesan and parsley. Mix thoroughly. Season with salt and pepper. Serve the meat in the centre of the pan.
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The Simplest and Best Artichoke Frittata recipe! Try this anytime...

Ingredients
3 whole Dal Sole artichokes under oil drained and thinly sliced
2 tablespoons Dal Sole olive oil 27 1/2 grams
pinch or 2 of salt
1/2 teaspoon oregano 1/2 gram
6 eggs well beaten
Order Ingredients
Instructions
In an 8 1/2 inch (22 centimeter) frying pan (the best non stick you have add 2 tablespoons olive oil, the sliced artichokes, salt and oregano, stirring occasionally, heat over medium heat 1-2 minutes, just to warm them up. Add beaten eggs and with a wooden spoon mix eggs with artichokes to combine. Continue cooking on low for approximately 8-10 minutes until cooked on the bottom, the top will still be a little eggy and uncooked (move the frying pan back and forth to make sure the egg doesn't stick, or cheat like I did and with a plastic spatula carefully lift frittata on all sides and underneath to unstick). Using a large dish place it over the frying pan and flip the frittata onto the dish.
Drizzle a little olive oil onto the frying pan and flip the frittata back into the frying pan, cook for approximately another 8-10 minutes. Serve immediately. Enjoy!
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RT Buonissimo Harborne: Want to learn more about #Italian culture? Take a look at these interesting facts!
buff.ly/2cQTDcX

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Now this is worth trying, and saving! Garlic Balsamic Brown Sugar Steaks

Serves: 2
Ingredients:
2 Tbl. butter
1 Tbl. canola oil
2 cloves garlic, finely minced
⅔ cup dark brown sugar, packed
⅓ cup Italissima balsamic vinegar
2 Tbl. worcestershire sauce
1 tsp. coarse ground black pepper
½ tsp. kosher salt
½ tsp. sriracha sauce
⅛ tsp. cajun seasoning
⅛ tsp. cayenne
2 thick­cut New York Strip steaks, (beef tenderloins or other tender cuts would work well, too)

Instructions:
In small sauté pan, melt butter and oil over medium heat. Add garlic and sauté 1 minute.
Remove pan from heat, add rest of ingredients and stir until brown sugar has melted. Let cool completely.
Pour into a ziplock baggie. Close baggie and chill. Add steaks and squish around so that the marinade sauce is coating both well on both sides. Seal baggie closed well, removing air in bag, and pop into the fridge to marinate for at least 2 hours or overnight making sure steaks are not stacked. Turn bag now and then to evenly marinate steaks.
For rare to medium-rare steaks, heat grill or Grill Pan to HIGH, place steaks onto HOT, oiled grates, and cook each side 4 - 6 minutes depending on thickness of steaks.
Let rest at least 5 minutes before cutting to let the juices settle.
Really nice served with a simple baked potato, grilled asparagus, and a tossed garden salad with one of my homemade salad dressings! Enjoy!
Notes
*If you want, you can bring the leftover marinade to a simmer, and thicken until a rich syrupy sauce for dipping, and serve with the steaks on the side or drizzle over the top. REALLY good!!
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Capellini with Garlic, Lemon and Parmesan recipe that never disappoints! #bosafoods

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Zucchini with Grana Padano - a match made in foodie heaven! #bosafoods #granapadano
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