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Secolari Koroneiki Extra Virgin Olive Oil

Adana Beef Kebabs with Yogurt Sauce

Adana kebab is a long Turkish hand-minced meat kebab mounted on a wide iron skewer and grilled on an open burning charcoal fire. Adana skewers are named after Adana, of the largest city of Turkey where it is said to have originated, and traditionally made with minced lamb. If you are a meat lover, try this beef version of this tasty dish with all its richness. It is perfect served with delicious yogurt sauce which gives it the right...

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Smoked Paprika Beef Fillets-Saffron Aioli

Smoked paprika is a ground spice made from dried red peppers where the peppers have been dried over wood fires to give it a smoked flavor. In this recipe, paprika gives the beef fillets a slightly smoky aroma. The Saffron Aioli is a delicious garlic-based sauce, which makes a great pairing for this beef recipe. Chef Wecker

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Rigatoni with Feta and Sundried Tomatoes

This recipe is a fusion of Italian and Greek cuisines.  The Italian and Greek cuisines are recognized for their frugality, richness of flavors, and fragrant aromas. Both cuisines are famous for their custom of cooking with the freshest, locally grown ingredients, and high-quality olive oil. You may become so captivated by this pasta recipe that you will make it over and over again! Chef Alba

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Bruschetta with Ricotta-Lemon

The bruschetta originated in Tuscany. The term "bruscato" means, roasted, or charred, roasted in the oven or on the grill. The original bruschetta had only extra virgin olive oil, salt, and pepper, then it was rubbed with fresh garlic. Worldwide there are dozens of toppings that can be used on bruschetta.  This recipe is an original because of the simple use of good quality ricotta, zest of fresh lemon, and fresh basil. What could be better than this refreshing...

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Sausage with Broccoli Rabe (Rapini)

Broccoli rabe called Rapini in Italian is a type of turnip originating from the Mediterranean. It is a deep green vegetable that looks similar to broccolini although its florets are smaller. Rapini is usually served as a side-dish. This recipe is delicious as is with a slice of toasted bread. It also makes a great sandwich, or you can serve it over orecchiette pasta. Both much loved Italian dishes, and a divine combination! Chef Alba

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