View All Recipes — Secondo - Main Course

Escarole & Bean Soup with Elbows

Escarole & Bean Soup with Elbows

Yield: Serves 6-8   Ingredients: 3 Tablespoons Botticelli Extra Virgin Olive Oil 2 Small Carrots cut into a 1/4 inch dice 1 Medium Onion cut into a 1/4 inch dice 1 Celery Stalk cut into a 1/4 inch dice 8 Cups Chicken Broth 1-19 oz Can Cannellini Beans, drained and rinsed 1 Cup Botticelli Canned Crushed Tomatoes 1 Head of Escarole, ends trimmed and cut into 1 inch strips Salt and Black Pepper as desired...

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4 Cheese Mac & Cheese

4 Cheese Mac & Cheese

Yield: Serves 4   Ingredients: For the Breadcrumb Topping: 2 Tablespoons Botticelli Extra Virgin Olive Oil 1/2 Cup Plain Breadcrumbs   For the Mac & Cheese: 1 Pound Botticelli Elbow Pasta 4 Tablespoons Unsalted Butter 5 Tablespoons All Purpose Flour Dash of Nutmeg 2 Cups Whole Milk 8 oz  Povolone Cheese, shredded 12 oz Fresh Mozzarella Cheese, cut into small cubes 1/2 Cup Grated Parmigiano Reggiano Cheese 1/2 Cup Grated Pecorino Romano Cheese 1 Teaspoon...

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Chicken Milanese

Chicken Milanese

Ingredients: For the chicken: 4 boneless, skinless Chicken Breasts (about 6 ounces each, lightly pounded) 2 large Eggs ⅔  cup All-Purpose Flour 1 cup plain dried Breadcrumbs 1 cup Botticelli Extra Virgin Olive Oil Kosher Salt and Black Pepper For the Salad 1 tablespoon Botticelli Extra Virgin Olive Oil 2 tablespoons Botticelli Balsamic Vinegar 3 cups Baby Arugula 6-10 Grape or Heirloom Tomatoes, halved ½  Red Onion, sliced thin 2 Botticelli Roasted Red Peppers, sliced...

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Vegetable Ciambotta

Vegetable Ciambotta

Ingredients1/4 Cup Botticelli Extra Virgin Olive oil1 Medium Onion cut into a 1/4 inch dice1 1/2 Cups Botticelli Crushed Tomatoes1 Cup Water or Chicken Broth1 Large Eggplant cut into 1/2 inch pieces8 oz Baby Red potatoes cut into 1/2 inch pieces1 Medium Zucchini cut into a 1/2 inch dice1 Orange Bell Pepper cut into a 1/2 inch diceSalt and Black Pepper as desired1/2 Cup Torn Basil Leaves, plus more for garnishMethod:Put a large saute pan...

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Cod with Olives and Tomatoes

Cod with Olives and Tomatoes

4 Cod Fillets, 1-1 1/4 Pounds3 Tablespoons Botticelli Extra Virgin Olive Oil2 Cloves Garlic, sliced1 Bunch Scallions, ends trimmed and cut into 2 inch pieces1/4 Teaspoon Red Pepper Flakes1 Cup Gaeta or Kalamata Olives2 Tablespoons Capers2 Tablespoons White Wine1-28 oz Can Botticelli Crushed TomatoesRinse the fish under cold running water and pat dry. Put a large saute pan with a lid over a medium flame and heat the oil. Add the garlic and the scallions...

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