Summer Pasta Salad
Ingredients
- 1 pound Alessi Orecchiette
- 3 tablespoons Alessi Extra Virgin Olive Oil, divided
- 1 tablespoon Alessi Garlic Puree
- 1 tablespoon Alessi Anchovy Paste
- 1/2 pound broccoli florets
- 1/2 pound grape tomatoes, halved
- Alessi Sea Salt and Ground Black Pepper, to taste
- 1/4 cup Alessi Pine Nuts or sliced almonds
- 1/2 cup Pecorino Romano Cheese, grated
Directions
Cook the orecchiette according to package directions. Drain, toss with 1 tbsp. olive oil and keep warm.
In a sauté pan, saute garlic puree and anchovy paste in the remaining olive oil over medium heat for about 2 minutes. Add the broccoli and tomatoes and cook for another 5 minutes. Season with salt and pepper, to taste.
Add the broccoli and tomato mixture into the orecchiette and mix well. Garnish with the pine nuts and grated cheese.
Baked Garlic and Sea Salt Fries
Ingredients
- 1 1/2 pound russet potatoes
- 1 1/2 tablespoon Vigo Pure Olive Oil
- 2 teaspoons Alessi Roasted Garlic Puree
- Alessi Sea Salt and Ground Black Pepper, to taste
- 1 tablespoon parsley, finely chopped
Directions
Preheat oven to 450°F.
Line a baking sheet with aluminum foil. Cut potatoes lengthwise into ½” thick strips. In a small bowl combine olive oil and garlic puree. In a large bowl, toss potatoes with olive oil and garlic mixture; season with salt and pepper. Arrange potatoes in a single layer on baking sheet.
Bake potatoes until golden brown and tender, turning occasionally; about 30-45 minutes. Turn oven to broil and cook an additional 5-7 minutes until potatoes are crispy.
Let potatoes cool slightly, then season with parsley and add salt and pepper if desired.
Fried Bananas with Chocolate Balsamic Drizzle
Ingredients
- 4 bananas
- 1 tablespoon lemon juice
- 1 cup flour
- 2 eggs, beaten
- 1 cup Vigo Panko Bread Crumbs
- Vegetable Oil, for frying
- 2 tablespoons powdered sugar
- Alessi Balsamic Reduction, to taste
Directions
Slice bananas at an angle into ¾” thick slices. Lightly toss slices in the lemon juice to keep bananas from browning.
Place flour, eggs, and Panko bread crumbs in 3 separate shallow dishes. Dredge banana slices in flour, then egg, then in Panko breadcrumbs.
Heat vegetable oil in frying pan over medium high heat. Fry bananas on all sides until golden brown. Drain banana slices on paper towels.
When bananas have cooled, use a small sifter to sprinkle powdered sugar on top. Drizzle chocolate balsamic reduction over slices. Serve immediately.
Summer Gnocchi
Ingredients
- 1 zucchini
- 2 summer squashes
- 1 tablespoon Alessi Extra Virgin Olive Oil
- Alessi Sea Salt and Ground Black Pepper, to taste
- 1 pint grape tomatoes, halved
- 1 pound Alessi Gnocchi
- 1/4 cup chopped fresh basil leaf
- 1 tablespoon butter
- Juice from one lemon
- Grated Parmesan cheese for garnish
Directions
Cut the zucchini and squash into bite sized cubes. In a large pan, heat the olive oil over medium heat. Add the zucchini and squash and season with salt and pepper to taste.
Cook the vegetables until tender and crisp on the outside, about 5 minutes. Add the tomatoes and cook until juicy, about 3 minutes.
Cook the gnocchi according to package directions. Drain gnocchi, add to the pan with vegetables and mix well. Remove the pan from heat and stir in the basil, butter and lemon juice. Top with grated Parmesan.
Balsamic Glazed Walnut Salad
Ingredients
- 2 tablespoons butter
- 1 cup walnuts, roughly chopped
- 3 tablespoons Alessi Extra Virgin Olive Oil
- 1 teaspoon Alessi Garlic Puree
- Alessi Sea Salt and Ground Black Pepper, to taste
- 1 tablespoon lemon juice
- 2 tablespoons Alessi Balsamic Vinegar
Directions
Melt butter in a skillet over medium heat. Add walnuts, 2 tablespoons of olive oil, and garlic. Season with salt and pepper. Reduce heat to medium low and cook for 7-8 minutes stirring often. Add remaining olive oil and remove from heat. Stir in lemon juice and vinegar and mix well.
Let walnuts cool completely before topping your favorite salad greens.