Recipes

Tapenade

Servings: 4 Author: Jim Kirkley Ingredients: 30 olives – pitted and chopped 4 anchovy fillets – chopped 1 tablespoon, capers – crushed 2 tablespoons, il Fustino EVOO 2 cloves, garlic – finely chop...

Tetrazzini

Servings: 8 Author: Laura S. Kirkley This is a great way to use leftover chicken or turkey. Ingredients: 1 pound, pasta – cooked and drained 2 tablespoons, il Fustino EVOO 1 medium, yellow onion –...

Thai Coconut Mushroom Soup

Servings: 4 Ingredients: 1 can, Chicken broth 1 can, Coconut milk 1 can, Straw mushrooms – Sliced 1 bunch, Oyster mushrooms – Sliced 4 tablespoons, Cilantro – Coarsely chopped 1 teaspoon, Galanga ...

Poached Eggs

Servings: 10 Author: The American Culinary Federation Ingredients: 128 fluid ounces, Water 1 fluid ounce, Distilled white vinegar 1 tablespoon, Salt 20 each, Eggs Directions: Combine the water, ...

Tilapia Poached in Olive Oil with Thyme and Garlic

Servings: 4Author: Chef James R. Kirkley, IV This restaurant-style dish delivers super-moist, delicately cooked fish. Ingredients: 4 Tilapia filets – about 1/4 pound each 2 cups, il Fustino Arbeq...

Tomato and Nectarine Ceviche

Servings: 6 Author: Leslie (The Accidental Chef) Thomas A wonderful light side dish for summertime. Ingredients: 2 large nectarines – thinly sliced or one-inch cubes 1/2 cup, fresh lime juice 1 cu...

Polenta Pizza

Servings: 6 Polenta and broccoli rabe pair well in many Italian dishes. Here we give the pairing a new twist as a pizza. Gluten-free. Ingredients: 2 cups, Instant Polenta 1 tablespoon, Instant Po...

Dill Sauce for Salmon

Ingredients: 1/3 cup, creme fraiche 1/4 cup, il Fustino Lemon Olive Oil 1 tablespoon onion, finely chopped 1 teaspoon prepared horseradish 1 tablespoon dill weed 1/4 teaspoon garlic salt pepper, t...

Eggs Florentine with Cremini Mushroom & Leek

Ingredients: 3 tablespoons, il Fustino Arbequina Extra Virgin Olive Oil 1 large, leek, white & light green parts only – cut into 1/2 inch pieces 1 tablespoon, unsalted butter 1 pound, cremini ...

Farfalle with Brie and Fresh Basil

Servings: 4 Ingredients: 1 lb, farfalle pasta, cooked 1 lb, brie 2 cups, cherry tomatoes 1/2 cup, fresh basil, shredded 1/2 cup, il Fustino Garlic Olive Oil 1 dash,red pepper flakes salt and peppe...

Fettuccine bell Nonno (Grandfather's Fettuccine)

Ingredients: 10 oz, egg pasta, fettuccine 4 tbsp, salted butter 1 oz, il Fustino White Truffle Oil Directions: Add pasta to boiling salted water. Cook for 3 minutes, drain. Mix with butter and dr...

Olive Oil Almond Cake with Lemon Glaze

Servings: 6 Author: Paulette Lamber Serve with sliced strawberries drizzled with il Fustino Aged Balsamic Vinegar. Ingredients: FOR THE CAKE: 1 cup, all-purpose flour 1/2 cup, almond flour 1 1/2 ...