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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Italian Recipes'

Lobster Linguine With Olive Oil

Tuesday, January 21st, 2014

A tasty Italian treat, lobster linguine is a special occasion luxury that comes from the Italian coast. This version is made with live lobsters. Olive oil goes very good with pasta as well as many other foods. Since olive oil is used so frequently in cooking, an olive oil cruet would be essential. Oil and vinegar cruets are an elegant decanter that can hold both olive oil as well as balsamic vinegar separately. This is done because the grape cruet has a separate glass compartment inside of the glass housing. It is in the shape of a grape to add decor and elegance to any kitchen or dining table.

  • One pound linguine pasta
  • Two large live lobsters
  • Three tablespoons extra virgin olive oil
  • One half cup parsley
  • One pound ripe plum tomatoes
  • Two garlic cloves
  • Pepper and salt to taste

Fill a very large pot full with water and sprinkle in the salt. Bring to an aggressive full boil. Leave all the lobsters banded and turn upside down, holding each lobster by the body behind the head. Carefully drop each lobster in the boiling pot head first, one right after the other. Set the kitchen timer for no more than ten minutes. Remove the lobsters after ten minutes and place both on a plate and let cool.

Dice the garlic cloves, shred the parsley, and prepare the tomatoes by peeling and seeding them. Slice up the tomatoes and then drizzle olive oil in a saucepan.  Turn to medium heat, and put in the garlic and cook for one minute. Then put in the tomatoes and parsley. Reduce to low heat and let simmer for ten minutes. 

Cut the lobster claw bands and crack open the shell and remove the meat. Slice the meat up into small chunks and then combine into the saucepan. Cook for three minutes.

In a large pot of lightly salted boiling water, pour the linguine in and cook for five minutes. Drain and pour into a bowl. Pour the lobster and the sauce over the pasta. Mix well and salt and pepper to taste.

Olive Oil With Italian Pasta

Wednesday, January 15th, 2014

Chitarra Italian Pasta Recipe

For quick and easy use during preparation, your gourmet extra virgin olive oil can be conveniently stored and poured from an olive oil cruet such as the one above.

  • One half cup Masserie extra virgin olive oil
  • One pound package of Italian Rustichella d’Abruzzo Chitarra noodles
  • One clove of garlic
  • Basil leaves
  • Two tomatoes
  • One small onion
  • One rib of celery
  • Italian parsley
  • Salt to taste

Dice the garlic clove, the onion, celery, and tomatoes. Slice the basil and parsley. Fill a large pot with water and bring to a rolling boil before adding the pasta noodles and the salt. Let the pasta cook for 15 minutes. Meanwhile, the sauce can be made. Pour the olive oil in a saucepan over low heat and blend in the onions with the tomatoes, parsley, basil, celery, and garlic. Let simmer for 6 minutes then remove and cover until the pasta is finished. Then, drain the water from the pasta and mix the pasta sauce with the noodles. Can make five servings.

Modena Balsamic Vinaigrette Cipolline Marinade

Monday, January 06th, 2014

Aceto Balsamico Marinated Cipolline Recipe

  • Four cups Modena Balsamic Vinegar
  • Four cups white wine vinegar
  • Three and one half tablespoons brown sugar
  • Three and one half tablespoons granulated sugar
  • Sprinkle of Sea salt
  • Two pound one and one half inch diameter cipolline onions

Cut and peel open the onions, then get out a large pot, fill it with water, and bring it to a rolling boil. Pour in the sea salt, granulated sugar, onions, and the wine vinegar. Let sit at a boil for 3 minutes.

In a medium saucepan blend in the balsamic vinegar together with the brown sugar. Using medium heat, let the sugar dissolve without boiling.

Remove the onions and divide them up into five separate pint glass jars. Pour the heated balsamic vinegar over the onions as dressing, inside the jars. Seal the jars and keep in the refrigerator for one month. The balsamic vinegar preserves the onions for a later date and it then can be had for a unique, gourmet appetizer.

Oil and Balsamic Vinegar Avacado Pasta

Friday, January 03rd, 2014

Fettuccine with California Avocado
For a pasta dish that is simple to make, try a mixture of freshly diced avocado, green peppers, sun-dried tomatoes, green onion, and fresh basil top cooked fettuccine noodles. Ciabatta Bread goes great with the pasta


  • 2 tbsp. olive oil
  • 1 cup green peppers, diced
  • 1/4 cup Modena Balsamic Vinegar
  • 1 Tbsp lemon juice
  • 1/2 tsp minced garlic
  • 1/2 cup fresh basil, chopped
  • 1-1/4 cups sun-dried tomatoes
  • 1/2 cup green onion, chopped
  • 1 diced ripe California Avocado
  • 1 pound dried fettuccine noodles, cooked



1. Combine the olive oil, peppers, vinegar, garlic, lemon juice, basil, green onions, sundried tomatoes and half of the ripe avocado in a large bowl. Toss ingredients together well so they are evenly coated with the oil and vinegar; set aside.

2. Cook pasta according to package directions. Drain and pour into salad bowl with the other ingredients while the pasta is still hot.

3. Toss together and serve immediately, using the remaining ripe avocado as a garnish on top of the pasta.


Servings: 6
Prep Time: 10 Minutes
Cook Time: 15 To 20 Minutes

Italian Pasta Chitarra ai Profumi

Tuesday, October 21st, 2008

Chitarra ai Profumi Italian Pasta

This Italian pasta sauce is typical of the simple home made pasta dishes served throughout Italy.

1 package of chitarra pasta, (1 lb.)
(Note: chitarra pasta is a flat pasta, typically made with eggs, and has a shape somewhat similar to fettuccine)
½ cup Italian extra virgin olive oil
1 small stalk of celery, chopped fine
2 red ripe tomatoes peeled, seeded, and diced
1 handful of Italian parsley, chopped
A small handful of basil, chopped
1 clove of garlic, peeled and minced
1 small sweet onion, diced


Bring a large pot of water to a rolling boil and add 1 heaping tablespoon of sea salt. After water has came to a boil, carefully add the pasta and cook until al dente.

While you are waiting for water to boil, you can prepare the sauce. Mix together the celery, tomatoes, parsley, basil, garlic, and onion. Heat the olive oil over a low heat and add the vegetable mixture. Simmer gently for about 5 minutes, the cover and let rest. Drain the pasta as soon as it is done and toss with the heated sauce. Serve immediately. Will make 4-6 servings.

You can serve this pasta dish along with a bread dipping appetizer of olive oil and balsamic vinegar, with herbs and spices.

Italian pasta recipe, authentic Italian pasta sauce, chitarra pasta sauce


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Pasta with tomatoes and basil

Monday, October 20th, 2008

A Healthy and Refreshing Pasta with Tomato and Basil

Pasta with a tomato basil sauce is one of the healthiest and most refreshing meals one can prepare. What’s more, it’s quick and easy to prepare. This pasta recipe yields about four servings and you will need the following ingredients:

12 ounces pasta, cooked according to package directions
1 tablespoon olive oil
1 clove garlic, finely chopped or about ½ teaspoon garlic powder, if fresh garlic is unavailable
5 tomatoes, coarsely chopped
About 2 tablespoons basil, finely chopped, or 2 teaspoons dried basil
Grated Parmesan cheese (optional)

Cook the pasta according to its package directions. Heat a large skillet and once hot, add the olive oil. One the oil is hot enough, sauté the garlic for a few minutes, being careful not to brown it. Then, add the tomatoes and basil over medium heat and cook until the mixture has warmed through.

Place your cooked pasta in a large bowl or on individual plates. Top each serving with the tomato sauce and garnish with grated Parmesan cheese if desired.

pasta, tomatoes and basil


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Panzanella Italian Bread

Friday, October 17th, 2008

Panzanella: A Fabulous Italian Bread Dish

Tomatoes are one of the most versatile and flexible vegetables, and what you can do with them is only limited by your imagination. Below, you will find a recipe, which is one creative way of showing this delicious vegetable’s versatility.

In order to make Panzanella or Italian style bread appetizer, you will need the following ingredients:

6 cups day-old crusty peasant-style bread, cut or torn into bite size pieces
1/3 cup to ¼ cup olive oil
Sea salt and fresh ground pepper to taste
3 cloves garlic, minced
2 table spoons balsamic vinegar
4 medium tomatoes diced
¾ cup red onion, sliced
10 fresh basil leaves, shredded
½ cup pitted green olives, halved
1 cup mozzarella cheese (marinated, if desired), cut into bite size pieces

Before anything else, preheat your oven to 400 degrees. Toss the bread in 1/3 cup olive oil, sea salt, pepper, and garlic. When everything is fully coated, lay the bread on a baking sheet and toast in the preheated oven for about 15 to 20 minutes, or until the bread has turned into a golden brown color.

Remove the bread from the oven and cool slightly. In a separate bowl, whisk together ¼ cup olive oil and vinegar. Stir the toasted bread with the rest of the ingredients. Finally, add the vinaigrette. Let stand for about 20 minutes before serving, in order for the flavors to be fully absorbed and blended.

panzanella, Italian bread, bread appetizer


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Chicken with Mushrooms

Thursday, October 16th, 2008

Italian Chicken with Mushrooms

Pollo Con Funghi


1 broiler chicken (3-4 lbs.)
1 lb. fresh mushrooms
2 cloves garlic
1 large onion, sliced
6 tbs. olive oil
1 tbs. butter
½ cup sherry
Salt and Pepper to taste


Cut chicken into serving pieces; wash and dry thoroughly. Sprinkle lightly with salt and pepper to taste. Heat butter in skillet; add garlic and 4 tablespoons of oil. Brown chicken on both sides about 10 minutes. Lower flame; cover; continue cooking for 25 minutes.

Sauté sliced onion in 2 tablespoons of olive oil in separate saucepan for 5 minutes. Add cleaned, sliced mushrooms and 2 tablespoons of water. Simmer 15 minutes; add to chicken. Cover. Simmer chicken and mushrooms. 15 minutes longer. Pour in ½ cup sherry; boil up quickly for 1 minute. Serve very hot. Serves 4.

chicken with mushrooms, Italian food


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Pork Chops and Cabbage

Thursday, October 16th, 2008

Pork Chops and Cabbage Costatelle Di Maiale Con Cavolo


2 lbs. pork chops
2 chopped unions
1 clove garlic, chopped
1 can tomatoes
1 lb. shredded cabbage
4 tbs. olive oil
1 cup burgundy
Salt and pepper to taste


Saute onions in hot olive oil for about 3 minutes or until soft. Remove onions; add garlic and pork chops.Turn up flame. Brown chops quickly on both sides about 6 minutes. Transfer chops, garlic, and onions to a deep pot. Add cabbage, tomatoes, salt and pepper to taste; cover tightly; cook slowly for 30 minutes. Add burgundy; continue cooking about 10 minutes, very slowly, or until cabbage and chops are tender. Serve very hot. Serves 6.

pork chops and cabbage, pork chops stovetop


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Beefsteak Milanese

Thursday, October 16th, 2008

Beefsteak Milanese Bistecca Milanese


1 sirloin steak (about 3 lbs.)
1 clove garlic, peeled and grated
3 tbs. butter
2 tbs. Extra Virgin Olive Oil 
Salt and pepper to taste


Sprinkle steak with pepper. Heat skillet. Melt butter; add olive oil. Brown garlic about 1 minute; remove garlic from pan. Brown steak on each side about 5 minutes over high flame in rare steak is desired, or 7 to 10 minutes for medium rare. Remove from fire. Sprinkle with salt to taste; pour pan gravy over steak while sizzling hot. Serve immediately. Serves 4 to 6.

Beefsteak Milanese


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