| Page 33 of 47 | Secolari Artisan Oils & Vinegars

13JanJanuary 13, 2016

Roasted Tomato & Goat Cheese Tart

Products from Secolari: Arbequina Organic Olive Oil Roasted Tomato & Goat Cheese Tart Filling8 roma tomatoes2 Tbsp. Secolari Arbequina Organic Olive Oil1 Tbsp. chopped garlic1 Tbsp. herbs de provence6 - 8 oz. goat cheese log (split four ways)Tart Dough1/2 lb. all purpose flour2 oz. margerine3 oz. butter1 egg yolk1 egg1 oz. milkpinch saltdrop vanilla extract AppetizerFrench

13JanJanuary 13, 2016

Tuna Menton

Products from Secolari: Basil Olive Oil Tuna Menton 2 lemons4 pieces of 4-6 oz. sushimi grade tuna2 tsp. cracked black pepper4 Tbsp. Secolari Basil Olive Oil1 bunch parsleyPappardelle's Pasta Main DishFrench

13JanJanuary 13, 2016

Blood Orange Salad

Products from Secolari: Blood Orange Olive Oil, Winter Ambrosia Vinegar Blood Orange Salad Blood Orange Salad4 blood oranges4 oz. per portion green bibb or other soft lettuces1 small red onion1 bulb fennel2 oz. marcona almondsDressing1 blood orange (for zest of)1 tsp. dijon1 egg yolk1/4 c. Secolari Winter Ambrosia Vinegar2/3 c. Secolari Blood Orange Olive Oil Side DishFrench

12JanJanuary 12, 2016

Roasted Butternut Squash with Balsamic Glaze

Products from Secolari: Pomegranate Balsamic, Wild Porcini Sea Salt, Blood Orange Olive Oil Roasted Butternut Squash with Balsamic Glaze 2 medium butternut squash (peeled, seeded and cut into 1/2 inch cubes)1 tablespoon Secolari Blood Orange Olive Oil1-2 tablespoons Secolari Pomegranate Balsamic1/2 teaspoon Secolari Wild Porcini Sea Salt12 sage leaves (cut into long thin strips)1/2 cup freshly grated parmigiano reggiano Bring 4 quarts of water to a boil. Add the cubed squash and cook for 5 minutes, or until just tender...

12JanJanuary 12, 2016

Spaghetti al Vino Rosso e Pancetta

Products from Secolari: Basil Olive Oil, Merlot Sea Salt Spaghetti al Vino Rosso e Pancetta 4 tablespoons Secolari Basil Olive Oil1 sweet onion (minced)3 ounces pancettaSecolari Merlot Sea Saltfreshly ground black pepper2 1/2 cups dry red wine (divided)1 pound spaghettigrated pecorino cheese In a large skillet, heat the olive oil. Add the onions and pancetta and cook until the onion starts to soften. Season with salt and pepper. Deglaze the pan with 1 cup of wine and cook until it reduces.In...

Secolari Family Recipes

Roasted Tomato & Goat Cheese Tart

Tuna Menton

Blood Orange Salad

Roasted Butternut Squash with Balsamic Glaze

Spaghetti al Vino Rosso e Pancetta

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