View All Recipes

Blood Orange Salad with Pistachios

Blood Orange Salad with Pistachios

Yield: Serves 4 Ingredients: 4 Blood Oranges 2-3 Tablespoons Botticelli Extra Virgin Olive Oil 1 Tablespoon Pistachio's, coarsely chopped Method: Using a sharp knife, peel the oranges removing as much of the bitter white pith as possible.  Slice the oranges crosswise into 1/4 inch thick slices and remove any seeds. Arrange on a platter and drizzle with the olive oil.  Sprinkle with the chopped pistachios and serve.   Courtesy of Cooking with Nonna

Read more →


Roasted Cauliflower with Pignoli and Pancetta

Roasted Cauliflower with Pignoli and Pancetta

Yield: Serves 4 Ingredients: 1 Pound Cauliflower Florets 2 Red Onions cut into thin half moon slices 6 Cloves Garlic, halved 4 oz Pancetta, cubed 1/4 Cup Pignoli Nuts 1/2 Cup Botticelli Extra Virgin Olive Oil Salt & Fresh Black Pepper as desired Method: Preheat the oven to 425 degrees. Line a 13x18 inch Baking Sheet with aluminum foil. Set aside. In a large mixing bowl combine the cauliflower, onions, garlic, pancetta, pignoli and olive...

Read more →


Capellini with Peas and Prosciutto in Pink Sauce

Capellini with Peas and Prosciutto in Pink Sauce

Yield: Serves 4-6 Ingredients: 1-28 oz Can Botticelli Peeled Tomatoes 3 Tablespoons Botticelli Extra Virgin Olive Oil 2 Shallots, cut into a 1/4 inch dice 4 oz Prosciutto, cubed 2 Cups Frozen Peas, thawed 1 Cup Heavy Cream Salt & Fresh Black Pepper as desired 1 Pound Botticelli Cappellini Method: Add the canned tomatoes to a blender and puree until smooth.  Set aside. Put a large saute pan over a medium flame and heat the...

Read more →


Veal with Peppers & Mushrooms

Veal with Peppers & Mushrooms

Yield: Serves 4 Ingredients: 1 Pound Veal Cutlets, Thinly sliced Salt and Black Pepper Flour for dredging 3 Tablespoons Botticelli Extra Virgin Olive Oil, divided 1 Medium Onion cut into a 1/4 inch dice 2 Cloves Garlic, sliced 8 oz Baby Portobella Mushrooms 1-12 oz Jar Botticelli Fire Roasted Peppers, drained 3/4 Cup Dry White Wine  1 Cup Chicken Broth 2 Tablespoons Butter   Method: Place the cutlets between two pieces of plastic wrap and...

Read more →


Stove Top Eggplant Parmigiana

Stove Top Eggplant Parmigiana

Yield: Serves 6-7 Ingredients: 2 Eggplant, cut into 1/4 inch thick round slices, you will need 21 slices total Botticelli Olive Oil for frying 1 Jar Botticelli Marinara Sauce 1 Cup Grated Parmigiano Reggiano Cheese, plus extra for sprinkling 8 oz Fresh Mozzarella, shredded 1/2 Cup Fresh Basil Leaves Method: Put a large saute pan over a medium-high flame and heat the olive oil. Fry the egglplant slices in batches until slightly browned, about 2-3...

Read more →