Archives: Recetas

Sage-infused butternut squash sausage pasta

INGREDIENTS:

  • 3 Tbsp. Carapelli Oro Verde EVOO
  • ¼ cup fresh sage
  • 4 cloves garlic, minced
  • 2 cups butternut squash, peeled and diced Salt
  • 1 medium yellow onion, diced
  • 1 lb. hot Italian sausage
  • 12 oz. farfalle
  • 1 cup pasta water, divided
  • ½ cup shredded parmesan
  • Shaved parmesan, to taste

DIRECTIONS:

STEP 1 In a large skillet heat EVOO. Add sage leaves and minced garlic. Saute over medium-low heat until garlic is golden and the aroma of sage is poignant. Remove garlic and sage with a slotted spoon. Set aside.

STEP 2 Cook the diced squash in the infused EVOO and add salt. Turn heat to medium high and cover the skillet. Stir occasionally, until squash is tender and golden. Set heat to low.

STEP 3 Meanwhile, add 1 Tbsp. of EVOO to a medium skillet. Add the onion and sausage and cook over high heat until lightly browned and cooked through. Combine sausage mixture and butternut squash in the large skillet.

STEP 4 In a large pot of boiling salted water, cook the pasta until al dente. Reserve 1 cup of cooking water and drain pasta.

STEP 5 Return the pasta to the pot and add half of the reserved cooking water, as well as the butternut squash and sausage mixture. Then add shredded parmesan cheese and the reserved sage and browned garlic. Stir to combine ingredients until the cheese is melted. Add more water to desired sauce thickness.

STEP 6 Transfer pasta to a serving bowl and serve hot, topped with freshly shaved parmesan, and salt and pepper to taste.

Zesty mediterranean salad

INGREDIENTS FOR CITRUS VINAIGRETTE:

  • Juice of 3 clementines
  • Juice of 1 lemon
  • Zested rind of 2 clementines
  • 1 tsp. honey
  • 6 Tbsp. Carapelli Unfiltered EVOO
  • Salt and pepper, to taste

DIRECTIONS:

STEP 1 Juice the clementines and the lemon.

STEP 2 Zest the clementines and combine the juice and zest in a medium sized bowl with the honey. Add Carapelli EVOO.

STEP 3 Whisk the mixture and season to taste with freshly ground salt and pepper.

INGREDIENTS FOR SALAD:

  • 2 medium clementines
  • ¼ cup pitted Kalamata olives, drained
  • 1 avocado, peeled and diced
  • ¼ cup fresh mint leaves, chopped
  • 1 cup (packed) spring greens
  • 1 Tbsp. Carapelli Unfiltered EVOO

DIRECTIONS:

STEP 1 Peel clementines, separate into segments, and place in medium bowl. Add mint, olives, and avocado. Combine ingredients in bowl with the citrus vinaigrette.

STEP 2 Gently toss spring greens with 1 Tbsp. EVOO in another medium bowl. Season to taste with salt and coarsely ground black pepper.

STEP 3 Arrange the clementine, olive, avocado and mint mixture atop the spring greens on a platter. Season to taste with salt and coarsely ground black pepper.

Hearty rigatoni with mozzarella

INGREDIENTS:

  • 2 tsp. Carapelli Organic EVOO
  • 1 head broccoli
  • ½ cup pasta water, divided
  • Kosher salt and ground black pepper
  • 8 oz. mezzi-rigatoni
  • ½ cup sun-dried tomatoes, sliced
  • 1 cup diced fresh mozzarella (6 oz.)
  • 2 Tbsp. chopped fresh parsley

DIRECTIONS:

STEP 1 Preheat oven to 425° F.

STEP 2 Chop broccoli florets, keeping the tender stems. Toss in EVOO and season with salt and pepper. Place on cookie sheet and roast until florets are crispy, about 15 minutes.

STEP 3 While the broccoli is roasting, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to package directions. Reserve ½ cup of the pasta water and then drain the pasta.

STEP 4 Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, and ¼ cup of the pasta water. Fold in the mozzarella, parsley, and remaining pasta water as desired. Season to taste with salt and pepper.

Frittata L’Autunno

INGREDIENTS:

  • Carapelli Organic EVOO
  • 2 tsp. salt
  • 2 cups arugula
  • 1 cup cremini mushrooms
  • 6 whole eggs
  • ½ cup pancetta
  • ⅓ cup whole milk
  • ¼ cup goat cheese crumbles

DIRECTIONS:

STEP 1 Preheat the oven to 350° F. Heat the EVOO in a medium oven-safe skillet over medium heat. Add the mushrooms, reduce the heat to low, and cook about 10 minutes. While the mushrooms cook, in a separate pan cook cubed pancetta on medium heat until brown. About 5 minutes. Remove extra fat from pan.

STEP 2 Add the arugula to the mushrooms and season to taste with salt. Cook until the arugula is wilted, 1 to 2 minutes. Raise the heat to medium high. Add pancetta.

STEP 3 In a medium bowl, whisk the eggs and milk to combine. Pour the mixture into the pan and let it cook for 2 to 3 minutes to set the base. Sprinkle the crumbled goat cheese on top of the egg mixture.

STEP 4 Transfer the pan to the oven and bake until the frittata is set, 15 to 20 minutes. Let cool for 5 minutes before serving. The frittata can be served warm, at room temperature, or chilled.