Zuppa di Ceci

PRINT Author: James R. Kirkley, III Delicious and simple this soup can be made in minutes and can be a meal in itself. Serves: 4 INGREDIENTS 2 cans, garbanzo beans 4 cups, chicken broth or vegetable broth 1 2″ sprig, fresh rosemary 1 clove, garlic – whole 1/2 teaspoon, red chili flakes 3 tablespoons, il…

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Pappardelle Aglio e Olio Nuovo

PRINT Author: Laura S. Kirkley Serves: 4 INGREDIENTS 1 package, Pappardelle Nests 6 tablespoons, il Fustino,Olio Nuovo – divided 1 teaspoon, kosher salt 12 cloves, garlic – chopped 1/4 teaspoon, red pepper flakes 3 tablespoons, fresh Italian parsley – chopped il Fustino, Olio Nuovo (for additional dressing) Truffle salt Parmesan cheese (optional) – freshly grated…

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Kale, Burrata and Olio Nuovo Bruschetta

Author: Chef James R. Kirkley, IV What makes this appetizer so great is the complementary textures: creamy, salty burrata with curly kale that has been freshly sautéed in a little bit of olive oil, and the crunch of the toasted, garlic-rubbed bread. Serves: 4 INGREDIENTS 1 baguette, rustic baguette – sliced diagonally to form long…

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Butter Beans with Red Onion

PRINT Serves: 4 INGREDIENTS 15 1/2 ounce can 1, butter beans – drained 1/2 red onion – diced fine 1/2 cup, il Fustino Olio Nuovo olive oil or your favorite olive oil salt and pepper – to taste METHOD Combine all ingredients and allow to set for one hour before serving. The beans can be…

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