Merguez Sausages in Tomato and Harissa Sauce
29Oct
29Oct
Couscous “Panzanella”
Couscous “Panzanella”
3 large heirloom tomatoes (diced)1/2 english cucumber (diced)1 red onion (finely diced)3 tablespoons Secolari Lemon Olive Oil ((add an extra tablespoon if desired))Secolari Roasted Garlic Sea Salt ((or Secolari Fleur de Sel Sea Salt))freshly ground black pepper2 cups cooked couscous1 lemon (for zesting and juicing)20 fresh basil leaves (chiffonade) Place the tomatoes, cucumber, onion and oil in a large bowl. Season with salt and pepper. Add the couscous and mix gently. Cover and refrigerate about 2 hours. Right...
29Oct
Asparagus alla Parmigiana con Prosciutto
Asparagus alla Parmigiana con Prosciutto
12 asparagus spears (remove dry end stems)6 slices paper thin prosciutto (cut in half lengthwise)2 tablespoons Secolari Lemon Olive Oil ((add an extra tablespoon if desired))Secolari Black Truffle Sea Saltfreshly ground black peppergrated parmesan cheeseShredded gruyere or Fontina cheeseSecolari Balsamic6 eggs (separated) Blanch the asparagus in hot salted water for about 2-3 minutes. Strain well. Wrap each spear in one piece of prosciutto toward the middle of the spear. In a large skillet,...
29Oct
Sardinian Pasta with Spicy Sausage and Ricotta
Sardinian Pasta with Spicy Sausage and Ricotta
1 pound pasta1/2 pound spicy sausage (casings removed and crumbled)3/4 pound whole-milk ricotta1 cup grated pecorino2 tablespoons Secolari Roasted Garlic Olive Oil ((add an extra tablespoon if desired))2 tablespoons Secolari Roasted Garlic Sea Saltfreshly ground black pepper Bring water to a boil. Add pasta and salt. Cook until al dente; drain, reserve 1 cup pasta water. Meanwhile, in a bowl, beat the ricotta, pecorino and pepper until smooth. Cook...
29Oct
Pomodorini al Parmigiano