Recipe Course: 30 Mins or Less

Caprese Cottage Cheese Bowl

  1. In a serving bowl, spread the cottage cheese evenly as the base.
  2. Top with cherry tomatoes, fresh mozzarella, and torn basil leaves.
  3. Drizzle with Filippo Berio Extra Virgin Olive Oil and balsamic glaze.
  4. Season with salt and freshly ground black pepper to taste.
  5. Sprinkle with toasted pine nuts for extra texture, if using.
  6. Serve immediately and enjoy as a fresh, protein-packed snack or meal!

Italian Nachos

Cook the Prosciutto:

  • In a large skillet over medium-high heat, cook the whole prosciutto slices in batches, about 2 minutes per side, until they are browned and crispy.
  • Transfer to a paper towel-lined plate and break into bite-sized pieces once cooled.

 

Assemble the Dish:

  • On a serving platter, layer 1/4 of the potato chips with crispy prosciutto pieces and a sprinkle of freshly grated Parmesan cheese.
  • Repeat layering until all ingredients are used.

 

Garnish:

  • Drizzle the dish with Robusto Extra Virgin Olive Oil and balsamic glaze for a rich, tangy finish.
  • Top with lemon zest and freshly ground black pepper for an extra burst of flavor.
  • Serve immediately and enjoy!

Valentines Day Strawberries

  1. Prepare the strawberries:
    Wash the strawberries gently under cold water and pat them dry with a paper towel. It’s important that they’re completely dry before dipping, as any moisture can cause the chocolate to seize up.
  2. Melt the chocolate:
    Break the chocolate into small pieces or use chocolate chips. You can melt the chocolate in one of two ways:

    • Microwave method: Place the chocolate in a microwave-safe bowl and heat in 20-30 second intervals, stirring in between, until completely melted and smooth.
    • Double boiler method: Place the chocolate in a heatproof bowl over a pot of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally until fully melted.
    • Dip the strawberries:
      Hold each strawberry by the stem or leaves and dip it into the melted chocolate. Swirl it gently to coat the strawberry, leaving the top portion exposed. If desired, you can drizzle a small amount of chocolate over the top to give it a thicker coating.
    • Set the strawberries:
      Place the dipped strawberries on a parchment-lined baking sheet or tray. Let the chocolate harden at room temperature for about 30 minutes, or you can speed up the process by placing the tray in the fridge for about 15 minutes.
  3. Drizzle chocolate covered strawberries with Delicato Extra Virgin Olive Oil and Classic Balsamic Glaze

Dense Bean Salad

  1. Combine ingredients
  2. Toss with vinaigrette
  3. Serve fresh and save leftovers for meal prep, packaged in Tupperware or deli containers

Crispy Pumpkin Cutlets

  1. Slice the pumpkin into slices about 1/4 inch thick.
  2. Beat the eggs and dip the slices into the mixture.
  3. Coat the slices with a mixture of breadcrumbs, thyme, marjoram and finely chopped mint.
  4. Fry in hot Filippo Berio Extra Light Tasting Olive Oil and flip halfway through.
  5. Once golden, drain on kitchen paper and sprinkle lightly with salt.
  6. Garnish these crispy delights with a little mint and enjoy… you won’t be disappointed!

Linguine with Pesto, Green Beans and Potatoes

  • Cook pasta according to package directions; drain, reserving 1/3 cup cooking liquid.
  • Meanwhile, in large pot of boiling salted water, cook potatoes for 6 minutes. Stir in green beans; cook for 4 to 5 minutes or until potatoes and beans are tender. Drain well.
  • Toss together pesto, pasta and reserved cooking liquid. Add potatoes, green beans and half of the basil, tossing well. Sprinkle with Pecorino and remaining basil. Drizzle with olive oil.

 

 

Tip: Use French green beans if desired.

Serrano, Fig and Pesto Panini

  • Slice baguette in half lengthwise; spread pesto over cut sides. Layer arugula, figs, Serrano ham and cheese over bottom half; cap with top half of baguette. Cut crosswise into 4 portions.
  • Preheat panini press according to manufacturer’s instructions. Grill sandwiches for 4 to 5 minutes or until baguette is toasted and cheese melts.

 

Tip: Add a drizzle of honey to sandwich if desired.

Primavera Soup with Pesto

  • Heat oil in saucepan set over medium heat; cook onion, carrot, celery and garlic for 4 to 6 minutes or until slightly softened.
  • Stir in vegetable broth; bring to boil. Stir in asparagus, escarole, peas, 1/4 cup pesto, salt and pepper; return to boil.
  • Reduce heat to simmer; cook for 6 to 8 minutes or until vegetables are tender. Sprinkle with parsley. Spread remaining pesto over toast; serve with soup.

 

Tip: Substitute spinach or kale for escarole if desired.

Grilled Vegetable Pesto Carbonara

  • Cook pasta according to package directions; drain, reserving 1/3 cup cooking liquid. In large bowl, whisk together Parmesan, pesto, eggs and egg yolks; set aside.
  • Meanwhile, heat oil in large skillet set over medium heat; cook pancetta for 3 to 4 minutes or until golden brown and crispy around edges. Transfer to paper towel­–lined plate.
  • Whisk hot cooking liquid into egg mixture; add pasta and pancetta to bowl, tossing to coat well. Sprinkle with parsley.

 

Tip: Sprinkle with freshly cracked pepper and serve with additional Parmesan cheese if desired.

Fettuccine with Avocado Pesto Sauce

  • Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid.
  • Meanwhile, in blender, purée pesto, avocados, olive oil, lemon juice, salt and pepper until smooth.
  • Toss together pasta, reserved cooking liquid and avocado mixture until well coated. Add cherry tomatoes and chives; toss gently.

 

Tip: Garnish with lemon zest if desired.