Bundt Cake

PRINT Author: Laura S. Kirkley Serves: 12 INGREDIENTS 1 package, Duncan Hines Moist Deluxe Cake Mix – 15.25 oz 1 package, Instant Chocolate Pudding Mix – 3.9 oz/110g 4 large, eggs 1 1/4 cups, orange juice or water 1/2 cup, il Fustino Orange EVOO or il Fustino Jalapeno EVOO powdered sugar METHOD Preheat oven to…

Read More

Bruschetta

PRINT Author: Jody Kirkley Grilled Italian Bread Serves: 2 INGREDIENTS 8 slices, Italian bread (a day or more old is better) – sliced 3/4″ thick 1 teaspoon, kosher salt 2 Roma tomatoes – seeded and finely chopped 2 tablespoons, il Fustino garlic olive oil METHOD You can prepare this over a grill, or under a…

Read More

Broccoli Rabe with Sausage over Polenta

PRINT Author: Chef James R. Kirkley, IV Spicy Italian sausage and broccoli rabe simmer in a flavorful tomato sauce. Served over a mound of creamy polenta, they make a ravishing, rustic Italian meal for a cold winter’s night. Serves: 4 INGREDIENTS 1 pound, broccoli rabe – head and ends removed 1/4 cup, il Fustino Sicilian…

Read More

Bolognese Sauce

PRINT Author: Jody Kirkley This is a family favorite and an easy-to-do one-pot sauce. Alway serve with a high-quality parmesan cheese, freshly grated of course. Serves: 4 INGREDIENTS 1 pound, Bel Campo sausage 1/2 cup, milk 1/4 cup, il Fustino tuscan Blend EVOO 1 medium, onion – diced fine 4 carrots – peeled and diced…

Read More

Basil Pesto

PRINT Serves: 4 INGREDIENTS 2 cups, packed, fresh basil leaves – stems removed 4 cloves, garlic – peeled 1/2 cup, pine nuts – toasted 2/3 cup, il Fustino Arbequina EVOO – divided salt and freshly ground pepper, to taste 1/2 cup, Pecorino cheese – freshly ground METHOD Toast pine nuts in frying pan until golden…

Read More