Eggplant Parmesan alla Positano

PRINT Author: Leonardo Curti Eggplant Parmesan from the Positano region of Italy Work knife around edge of ramekin to loosen. Invert on plate. Surround with more tomato sauce. Top with spring of basil or parsley. Serves: 4 INGREDIENTS 2 Eggplant – sliced 1/4″ thick 2 cups, plum tomatoes – canned 1 cup, parmesan cheese –…

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Deviled Pork Loin

PRINT Serves: 8 INGREDIENTS 3/4 cup, Dijon mustard 1/4 cup, paprika 1/2 cup, Worcestershire sauce 1/4 cup, light brown sugar – firmly packed 1 1/8 cups, il Fustino extra virgin olive oil (preferably Tuscan Blend) 3 tablespoons, kosher salt 4 1/2 pounds, bone-in pork loin 2 1/2 pounds, Yukon Gold potato – peeled, cut into…

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Creme of Mushroom Soup

PRINT Author: Alice Waters The flavor of mushrooms is more pronounced if they have begun to color. Serves: 4 INGREDIENTS 1/2 pound, mature mushrooms with stems 2 tablespoons, unsalted butter 2 cups, chicken stock or broth 1/2 cup, tender celery – chopped 1/4 cup, onion – sliced 1/8 cup, parsley – shredded 1 cup, Bechamel…

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Cilantro Pesto

PRINT Serves: 6 INGREDIENTS 4 cloves, garlic – whole 6 ounces, il Fustino EVOO Arbequina 1/2 cup, pine nuts – toasted and cooled 1/4 cup, lemon juice – freshly squeezed 2 pinches, salt pepper to taste pinch, cayenne pepper 1 bunch, cilantro leaves – whole, stems removed 1/2 bunch, parsley – whole, stems removed 7/8…

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