Oven Roasted Tomatoes in UP Extra Virgin Olive Oil 2 tbs. 300+ Poly UP Extra Virgin Olive Oil 2 cloves garlic, crushed A sprig of fresh marjoram or oregano (optional)Sea salt  Fresh ground pepper1 pound meaty, tomatoes containing less water, such
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Fresh Arugula Pasta Dough 1/2 cup fresh baby arugula 1 tablespoon lemon juice 1-1/2 cup fine semolina flour 3/4 cup all-purpose flour 2 large eggs 3/4 teaspoon salt 1 tablespoon garlic olive oilCombine the arugula and tablespoon of lemon juice
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Potatoes 5-6 medium russet potatoes peeled and cut in 1/2-inch pieces Super fresh, Ultra Premium, low FFA, high phenol, high oleic extra virgin olive oil (I used Melgarejo Estate Picual) for frying Sea salt to taste Directions Cover the potatoes
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Almond-Lemon Agrumato Cake 1 1/4 cups all purpose flour + more for flouring pan 1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor 1/2 cup fresh Lemon Agrumato Olive Oil + more for greasing pan
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Here we have a pork chop, also known as schnitzel in German cuisine, pounded to 1/4-inch thick, breaded, and then pan fried in UP Extra Virgin Olive Oil until golden brown and delightfully crisp. Anywhere oil is used, Ultra Premium
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Chocolate Cake 1/2 cup cocoa powder   1 tsp. vanilla extract 1 1/2 cups all-purpose flour 1 cup granulated sugar1/4 tsp. salt 1 tsp. baking soda 1 Tbs. tangerine dark balsamic2 large eggs beaten with enough cold water to equal one cup  1/2 cup Blood
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Crispy-crunchy on the outside, with soft billowy spicy Baklouti Agrumato spiked potato on the inside, concealing a gooey melted cheese center. Oh yeah baby. Ingredients 3 pounds russet potatoes, peeled and cut in to 2″ chunks 2 tablespoons Baklouti Chili Pepper Agrumato
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This recipe came to me after I had already made a lovely pot of smoky Cannellini beans.  The beans alone could have served as a hearty if not somewhat boring meal, (or pasta e fagioli).  However, I am no longer allowed to make pasta e
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This is actually a mash-up of Chicken Saltimbocca and Chicken Piccata. 4 – boneless skinless, preferably free-range chicken breasts, butterflied and pounded to 1/4″ thick 4 pieces of thinly sliced provolone cheese 2 medium shallots, thinly sliced 3 garlic cloves
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Polenta 4 cups vegetable or chicken stock, preferably homemade 1 cup dried polenta 1/3 cup freshly grated Pecorino Romano 2 tablespoons Ultra Premium California Mission Extra Virgin Olive Oil Salt & freshly ground pepper to taste Bring the stock to a simmer
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