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Secolari Wild Porcini Sea Salt

Balsamic Marinaded Portabella Mushrooms

Portobello mushrooms are the large mature form of baby cremini mushrooms. They can grow up to six inches in diameter. They are low in calorie and have a rich array of antioxidant properties and nutrients. They can be cooked in a variety of ways and served as a side dish or as an alternative to meat as a main course. Enjoy this balsamic marinade to cook the Portabella mushrooms, and if you have extra, use it to dip warm...

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Grilled Fish Spiedini (Skewers)

Fish Spiedini (skewers in Italian) is a versatile dish prepared in a short time, perfect for a summer outdoor party. There are several kinds of spiedini that can satisfy all types of palates such as fish, vegetables, meats, poultry, cheese, and even fruit. Grilled Fish Spiedini can be served as a delicious appetizer or a main course. It is grilled with small pieces of fish and wild-caught shrimp. A drizzle of viscous balsamic vinegar will complete this dish. Chef...

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Pistachio and Herb Stuffed Shrimp

A fragrant dish, prepared in a short time that brings to the table the scent and taste of the sea, perfume from fresh herbs from the garden, and the tartness of lime. It is perfect as a finger food or a main course. The pistachio gives this shrimp recipe an incredibly special crunchiness. Tasty and aromatic, this Pistachio and Herb Shrimp dish is a delicacy that will enhances any daily or special menu. Chef Alba

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Chianti Drunken Spaghetti

Chianti Drunken Spaghetti is one of the many traditional recipes of the Cucina Povera in Italy. The uniqueness of this dish is the addition of red wine twice to the spaghetti. Not only is the wine added in the sauce, wine is also added to the pasta boiling water. Taste can vary depending on the type of red wine used. I use a full-bodied Chianti or San Giovese wine. Use a wine which has a full taste and a...

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Seared Scallops with Fresh Herb Dressing

Scallops are one of the most delicious foods offered by the sea. The easiest and best technique to cook them is to sear them using very little oil or butter. This dish is romantic, quick-cooking, sweet, tender, mild, and delectable. Perfect to include for a Christmas menu as a starter or one of the courses for the Feast of 7 fishes. Chef Alba

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