- Preheat oven to 400°F (200°C). Heat the Filippo Berio Olive Oil in an ovenproof, high-sided skillet set over medium heat; cook onion, garlic, cumin, salt, pepper and chili flakes.
- Cook, stirring occasionally, for 2 to 3 minutes or until vegetables start to soften.
- Stir in a jar of Filippo Berio Marinara sauce; bring to simmer.
- Cook, stirring occasionally, for 6 to 8 minutes or until thickened.
- Using a spoon, make 8 holes in the sauce; crack 1 egg into each hole.
- Baste each egg with a little of the sauce; transfer to oven.
- Bake for 10 minutes until eggs are soft-cooked or until desired finish.
- Garnish with basil and parsley.
- Serve with pita bread.
Tip: Sprinkle a bit of smoked paprika over the eggs to finish.
- Remove the stalks from the eggplants, slice them up into thin slices, and put to one side.
- Put 3 or 4 tablespoons of olive oil into a large pan on a medium heat.
- Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of color.
- Add Filippo Berio Roasted Garlic Tomato-Based Sauce to the onion, garlic and oregano.
- Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes.
- Meanwhile, grill the eggplant on both sides until lightly charred – you may have to do them in batches, as they probably won’t all fit into your griddle pan in one go.
- As each batch is finished, remove them to a tray and continue grilling the rest until they’re all nicely done.
- When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and a tiny swig of wine vinegar, and add the basil.
- Put a small layer of tomato sauce into your dish, then a thin scattering of Parmesan cheese, followed by a single layer of eggplant. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
- Toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan.
- Add all of the mozzarella cheese and place the dish in the oven.
- Bake at 375°F (190°C) for half an hour until golden, crisp and bubbly.
Tip: Drizzle hot chili oil over the top to give it a kick.
- Heat oven to 400°F (200C).
- Empty 9 ounces (250g) of gnocchi into a heatproof bowl.
- Stir in a jar of Filippo Berio Tomato Basil sauce.
- Cut half a block of mozzarella (about 4oz. or 125g) into small chunks and dot these over the dish, spacing them evenly.
- Bake for 18-20 minutes, until the gnocchi are cooked through and beginning to brown.
Tip: Serve immediately and decorate with basil leaves for garnish
Recipe provided by Chef Lynn Clark
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- Preheat oven to 225°F.
- Spread tomatoes in an 8-cup baking dish in a single layer. Pour oil over tomatoes. Top with rosemary sprigs, thyme sprigs and garlic cloves. Season with salt and pepper.
- Bake, uncovered, for about 3 hours or until tomatoes swell and skins are wrinkled. Let cool completely.
Tip: Make ahead and refrigerate for up to 5 days in an airtight container, or freeze for up to 1 month (defrost in the fridge before using).
Serving Ideas:
– Set sieve in a bowl. Strain cooked tomato confit, reserving oil and juices; brush oil and juices over both sides of 1/4-inch thick baguette slices. Bake in 350°F oven, turning halfway through, for 3 to 5 minutes or until toasted. Spread 1 tbsp tomato confit over each slice of baguette. Divide 3/4 cup feta cheese evenly over tomatoes. Garnish with 1 tbsp chopped fresh parsley.
– Spoon tomato confit over grilled salmon fillets or chicken.
- Brush 1 tbsp oil over slow cooker base. Line bottom of slow cooker with parchment paper.
- In a large bowl, whisk together eggs, cream, garlic, oregano and red pepper flakes. Season with salt and pepper. Set aside.
- Layer half of the arugula, peppers, red onion and goat cheese in the slow cooker. Repeat layers. Drizzle remaining oil over top. Pour egg mixture over vegetables and cheese.
- Cook, covered, on Low for about 2 1/2 hours or until egg is firm but still slightly jiggly in center. Let stand for 5 minutes. Garnish with pine nuts (if using).
Tip: Substitute baby spinach for arugula if desired.
- In a food processor or blender, combine garbanzo beans, 1/2 cup sunflower seeds, 3 tbsp olive oil, lemon juice, tahini, garlic, salt and cumin. Pulse for about 1 minute or just until blended. Add water, 1/4 cup at a time, until mixture is creamy, thick and smooth.
- Transfer dip to shallow serving bowl; drizzle with remaining olive oil. Garnish with remaining sunflower seeds, and sprinkle of za’atar (if using).
- Serve dip with crudités and pita wedges.
Tip: Alternatively, garnish dip with a dollop of Filippo Berio Sun-Dried Tomato Pesto.
- Heat 2 tbsp oil in a saucepan set over medium heat; cook onion, garlic and ginger for 5 to 8 minutes or until softened. Stir in curry powder, 2 tsp garam masala, salt and pepper; cook for about 1 minute or until fragrant.
- Stir in water, tomato paste, balsamic glaze and brown sugar; bring to boil. Stir in lentils; return to boil. Reduce heat to medium-low; cook for 20 to 25 minutes or until lentils are tender and sauce is thickened.
- Remove from heat; stir in yogurt. Return to stovetop; heat over low heat for 1 to 2 minutes or until warmed through. Stir in cilantro and remaining garam masala. Stir in remaining olive oil.
Tip: Serve with warm naan bread or spoon over basmati rice.
- Stir together vinegar, soy sauce, olive oil, brown sugar, smoked paprika, mustard powder, chili powder, garlic powder, onion powder and pepper in 13- x 9-inch baking dish. Toss with mushroom slices until well coated. Cover and refrigerate for at least 8 hours or overnight.
- Preheat oven to 250°F. Arrange sliced mushrooms in single layer, without overlapping, on 2 parchment paper–lined baking sheets, each fitted with wire rack.
- Bake, rotating pans halfway through, for 1 1/2 to 2 hours or until mushrooms are dried and shrunken, and edges are crisp with a chewy texture. Let cool completely. Can be refrigerated in airtight container for up to 5 days.
Tip: Alternatively, use a dehydrator according to manufacturer’s instructions.
