Tomato Basil Mozzarella Salad

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This really does not need a recipe.

Serves: 4

INGREDIENTS

4 medium, tomatoes – ripe
1/2 pound, mozzarella cheese – preferably fresh buffalo
8 leaves, basil – chiffonade
il Fustino Basil Olive Oil
kosher salt
freshly ground pepper

METHOD

  1. Quarter tomatoes and remove seeds.
  2. Break up mozzarella cheese into bite-sized chunks
  3. Roll up basil into small cigar-shapped roll and slice thinly.
  4. Combine all in a large bowl. Drizzle with Basil Olive oil and sprinkle with kosher salt and fresh ground black pepper. Toss and serve immediately.

Creamy Zucchini Basil Soup

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Author: Leslie (The Accidental Chef) Thomas

Serve with croutons made with il Fustino Misson Olive Oil and il Fustino Spicy Italian Herbs.

Serves: 6

INGREDIENTS

3 tablespoons, raw cashews – soaked in water at outset
2 pounds, green zucchini – chopped
1 large, Vidalia onion – chopped small
4 cloves, garlic – minced
3 cups, low sodium vegetable broth
1/4 teaspoon, freshly ground pepper
1/2 teaspoon, salt (if broth low salt)
1/3 cup, fresh basil leaves, packed down, plus extra
2 tablespoons, nutritional yeast (for cheesy flavor)
2 tablespoons, il Fustino Basil Olive Oil
1 14-ounce can, Cannellini beans – rinsed & drained
drizzles of, il Fustino Aged Balsamic

METHOD

  1. Soak cashews in water when starting recipe.
  2. Cook onion in a large saucepan for 5-10 minutes, until softened. Add garlic & cook for another minute.
  3. Stir in the chopped zucchini, & cook over medium heat, stirring occasionally, for 5 minutes.
  4. Add the broth, pepper, & salt; simmer until zucchini is tender, about 15 minutes
  5. Pour into a blender (in 2 batches, don’t fill more than halfway). Then add the rinsed/drained cashews, basil leaves, basil oil, nutritional yeast & blend until smooth. Taste for salt.
  6. Return blended soup to the pot on low heat, add beans; pour into bowls when beans are warmed
  7. Drizzle Aged Balsamic over the top of each bowl & decorate with a few extra basil leaves.

Genovese Le Trofie

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Author: Laura S. Kirkley

Serves: 4

INGREDIENTS

1 pound, Trofie
2 medium, Russet or Yukon Gold potatoes – peeled and cut into 3/4 inch strips
2 cups, fresh green beans – cut into 1 1/2 inch pieces
1 1/2 gallons, boiling water
1 tablespoon, coarse sea salt
il Fustino Basil Extra Virgin Olive Oil
Parmigiano cheese
fresh ground black pepper
1/3 cup, fresh basil – chopped
1/2 cup, pine nuts – toasted

METHOD

  1. Add pasta and green beans to boiling salted water (salted water should taste like sea water) boil for 10 minutes
  2. Add potatoes and return to a boil, continue to cook for 5 minutes or until Trofie is al dente
  3. Drain
  4. Dress with il Fustino Basil EVOO, shaved cheese, fresh grid of black pepper, basil, and pine nuts

Trofie is Ligurian pasta made with flour and water, no eggs. It is rolled by hand into little squiggly shapes and served with basil olive oil or basil pesto. Trofie is almost impossible to buy outside of Liguria, and you will most likely never find it available in restaurants. Since the making of Trofie is extremely labor intensive, dough is cut into little pieces and each small piece is rolled between palms of hands, so plan to serve this dish the Ligurian way – in small portions as a first course.