Peppermint Latte

Keep the holiday spirit alive the rest of the winter with this peppermint latte. It’s a perfect treat to keep you warm on cold mornings or to have after dinner as a dessert. The recipe was modified from Angie McGowan’s recipe on Babble.

Ingredients:

• 2 shots Pellini Top espresso
• 1 cup milk
• A few drops of peppermint extract
• Whipped cream for garnish
• 1 candy cane

Directions:

1. Brew espresso.
2. Steam milk or heat it on the stovetop or in the microwave.
3. Pour espresso and milk into a coffee mug.
4. Add peppermint extract.
5. Top with whipped cream and either the whole candy cane or crushed pieces of it.

Holiday Sangria

I made this sangria for our Thanksgiving, and it was a great addition to our meal. It would be perfect for Christmas or New Year celebrations!

Ingredients:

• 1 bottle of Italian vino Italo Cescon Pinot Nero
• 3 small Fuji apples
• 1 Bartlett pear
• 4 cinnamon sticks
• 1 quart of apple cider

Directions:

Mix all ingredients together. Refrigerate for 12 hours before serving. Be sure to let it refrigerate this long. I only let mine refrigerate for 5 hours, and the flavors hadn’t fully come out yet. By the end of the day, I could taste the fruit and cinnamon more.

Prawns with Arugula and Parmesan

This Italian recipe comes straight from Migliarese, the producer of our jams, marmalade and olive oils! It’s a quick and light recipe dish that could be served as an entree or an appetizer.

Ingredients:

• 10 fresh prawns with shell
• 1.7 oz of arugula
• Flakes of Parmigiana Reggiano
• 2 T of Migliarese Organic Lemon Olive Oil
• 1 tsp balsamic vinegar
• Pinch of salt and pepper

Directions:

1. In a pan with lightly salted water, boil the prawns for 7 to 8 minutes. Drain excess water and allow to cool.
2. Mix the Migliarese Organic Lemon Olive Oil, pepper and salt.
3. Shell the shrimp and marinate in the olive oil for about 10 minutes.
4. Put the arugula on a large plate and flavor it with the balsamic vinegar. Pour over the shrimp and add Parmesan cheese.
5. Allow to sit for a few minutes and serve cold.

Natura Amica Butterfly Pasta with Alfredo Sauce

In our house, nothing beats homemade alfredo sauce! And a wonderful and oh-so-pretty addition to alfredo sauce is our new Natura Amica Farafalle pasta! The two combine beautifully to create an elegant meal. Serve with your favorite wine. We recommend pairing it with Italo Cescon Chardonnay if you prefer white wine or Veglio Sinfonia if you like reds.

Ingredients:

• 1 lb. Natura Amica Farafalle Butterfly Fantasia Pasta
• 4 T butter
• 1 cup heavy cream, divided
• Pinch of nutmeg
• Salt and pepper
• 1/2 cup Pecorino Romano cheese, grated, plus more for serving
• Fresh parsley, finely chopped, for serving

Directions:

1. Bring a large pot of water to a boil.
2. In a sauce pan over medium-high, add the butter and 2/3 cup of heavy cream. Cook until butter has melted and incorporated into the cream. Remove from heat and stir in the nutmeg and salt and pepper to taste.
3. Meanwhile, cook the pasta for 10 to 13 minutes, depending on your preferred taste.
4. Drain the pasta, but do not rinse. Pour the pasta back into the pot and add the cream sauce. Gently stir well to coat the pasta. Add the remaining 1/3 cup of heavy cream and 1/2 cup of grated cheese. Stir well and serve with additional grated cheese and a sprinkle of fresh parsley on top.

Eggplant Bake with Sweet and Sour Onions

This savory dish is packed full of flavor. Enjoy it as a main dish or serve it on top of your favorite pasta with toasted bread and your favorite glass of wine. We’ve paired it with Massucco Roero wine. The slight sweetness of the Roero is a perfect complement to the sweet and sour onions.

Ingredients:

• 2 medium-sized eggplants, roasted and chopped into bite-sized pieces (see below)
• 1 pound lean ground beef
• 2 cloves garlic, chopped
• 1 jar Migliarese Sweet and Sour Onion Fillets
• 1 jar Migliarese Tomato Puree
• 1/2 cup of grated cheese such as Pecorino Romano or Parmesan
• 1/2 cup seasoned bread crumbs
• Migliarese Extra Virgin Olive Oil, for serving
• 1 lb. Astorino Strozzapreti (optional recipe – see below)

Directions:

For the Eggplant:

1. Preheat oven to 400 degrees.
2. Slice each eggplant in half, lengthwise. Score the flesh of the eggplant diagonally, taking care not to pierce the flesh. Place each eggplant slice flesh side down in a baking dish and roast for 30 to 35 minutes.
3. Reduce heat to 300 degrees in preparation for baking the main dish.

For the Main Dish:

1. Brown the ground beef in a large pan.
2. When the meat is almost completely cooked, add the chopped garlic and the Migliarese Sweet and Sour Onion Fillets. Mix well.
3. Reduce heat to medium-low and gently add the Migliarese Tomato Puree. Allow to simmer for 20 minutes. If the mixture is too thick, add a little bit of water to thin it out to your preferred consistency.
4. Meanwhile, scoop out the flesh of the eggplant, taking care not to destroy the eggplant skins. Roughly chop the skin into bite-size pieces. Add the eggplant to the meat and sauce mixture and mix well.
5. Place the eggplant skins back in the baking dish. Scoop the eggplant and meat mixture into each skin. Sprinkle the tops with grated cheese and bread crumbs.
6. Bake in the oven until bubbly, approximately 15 minutes. Serve with a drizzle of olive oil and more grated cheese, if desired.

Optional Recipe:

1. While roasting the eggplant, bring a pot of water to a boil. Add the Astorino Strozzapreti pasta and cook according to package instructions.
2. Once the eggplant and beef are combined (step 4 above), add it to the pasta and serve with grated cheese. The mixture makes for a filling pasta sauce.

Grilled Pork Tenderloin with Olive Pate

The air may be crisp, but we still have plenty of grilling time left this year! So why not enjoy the delicious flavors of grilled pork tenderloin and salty, fresh olives? This is a perfect dish to enjoy with a glass of Veglio Barbaresco or Barolo, a side salad and toasted garlic bread.

Ingredients:

• 1 pork tenderloin
• Spiced rub (1 T red pepper flakes, 1 tsp sea salt, 1 T parsley, 1 T oregano, 1 tsp garlic powder)
• 1 jar Migliarese Olive Pate
• Migliarese extra virgin olive oil

Directions:

1. Combine the spiced rub ingredients in a large baking dish.
2. Roll the pork tenderloin in the spiced rub and allow to sit for one hour.
3. Slice the pork tenderloin into approximately 2-inch thick slices.
4. Heat the grill to high heat.
5. Combine the olive pate with 2 to 3 T of Migliarese extra virgin olive oil, enough to give the pate a smoother, thinner consistency.
6. Lightly drizzle each pork slice with olive oil.
7. Place the tenderloin slices on the grill and cook for 3 minutes on the first side. Flip and grill an additional 2 minutes on the other side.
8. Remove from the grill and immediately serve with a spoonful of olive pate on top.

Spaghetti Aglio, Olio e Peperoncino

This simple pasta recipe only takes 15 minutes to prepare and combines spaghetti with garlic and a kick of chili pepper to spice up your dinner.

Ingredients:

• 7 oz. spaghetti
• 2 large or 3 small garlic cloves, minced
• 1/2 tsp of chili pepper flakes or one fresh chili pepper, sliced
• 4 T Migliarese Chili Pepper Olive Oil
• 3/4 tsp salt

Directions:

1. Fill a pot with water, add salt and bring to a boil. Cook pasta according to the instructions on the package.
2. Pour Migliarese Chili Pepper Olive Oil into a saucepan and heat on medium high.
3. Add garlic and chili pepper flakes and brown for a few minutes.
4. Turn off the heat and allow the garlic and chili pepper flakes to infuse in the hot oil.
5. Strain pasta and put in a large serving dish.
6. Add the oil with spices to the pasta and mix to combine.

Eggplant Sauce with a Kick and Pasta

It only takes 25 minutes from start to finish to create this flavorful dish! Serve with a side salad and a dry, spicy red wine. We recommend Terre di Poggi Pinot Noir.

Ingredients:

• 1 lb pound of Astorino Strozzapreti
• 1/4 cup Migliarese Extra Virgin Olive Oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup portobello mushrooms, chopped
• 1 T Migliarese Chili Pepper Cream
• 1 jar Migliarese Eggplant Fillets, chopped
• Dried or fresh oregano
• 5 cups fresh spinach
• 1 cup cherry tomatoes, quartered
• 1/2 cup Migliarese Tomato Pulp
• Grated Pecorino Romano cheese

Directions:

1. Bring a large pot of water to a boil.
2. In a large pan, heat the olive oil. Add onion and saute until golden. Add the garlic and cook until fragrant.
3. Reduce heat to medium. Stir in the mushrooms and cook for five minutes. Gently incorporate the chili pepper cream. A little goes a long way, and one tablespoon will give just the right amount of kick.
4. Reduce heat to low. Add the chopped eggplant fillets and simmer for about five minutes. Place the fresh spinach on top of the sauce and allow the leaves the wilt, stirring occasionally. Stir in the tomato pulp and mix well. Add cherry tomatoes and shake the pan to mix.
5. Meanwhile, cook the pasta to your desired taste, approximately 10 to 13 minutes.
6. Drain the pasta but do not rinse. Pour the pasta back into the pot and add a little bit of olive oil. Add the sauce to the pasta and stir well to combine. So much of the flavor comes from the vegetables and chili pepper cream that you probably won’t need to add salt and pepper, but adjust to your liking.
7. Serve with grated Pecorino Romano cheese on top to complement the hot chili pepper flavor.

Mediterranean Rosemary Pasta Salad

Food52.com created the Mediterranean Rosemary Pasta Salad using Migliarese’s rosemary-infused extra virgin olive oil. We are so excited to share it with you (with a few modifications) because it is the perfect side dish for your next picnic. In fact, it is so refreshing that you can celebrate the feeling of summer all year long! Pair it with Tonnino Mediterraneo for a true taste of the Mediterranean!

Ingredients:

• 8 ounces Astorino Cavatelli
• 1/2 lemon – juice and zest
• 3 T Migliarese rosemary extra virgin olive oil
• 1 (13 oz) can artichoke hearts packed in water
• 8 ounces fresh part skim mozzarella cheese, chopped
• 1/4 cup bottled roasted red bell pepper, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup frozen peas
• 1/2 cup diced tomatoes

Directions:

1. Cook pasta according to package instructions.
2. While pasta cooks, combine zest and juice of lemon and rosemary olive oil in a large bowl. Stir well with a whisk. Add artichoke hearts, cheese, bell pepper and parsley. Toss to combine.
3. Place peas in a colander. When pasta is cooked, drain pasta over peas. Shake well to drain, but do not run under cold water. Add pasta and peas to artichoke mixture. Toss well until thoroughly combined. Serve warm or at room temperature.

Pasta Carbonara is a favorite in our family. The creamy texture, along with the savory taste of pancetta, create a dish to please everyone! We love this dish served with a chilled glass of Terre di Poggi Pecorino. The fresh, crisp flavors of the wine create a delightful balance to the hearty flavors of the pasta.

Ingredients:

• 1 lb of spaghetti
• 8 oz. pancetta (or bacon) sliced into cubes
• 2 cloves garlic
• 4 egg yolks
• 4 T butter, melted
• 1/2 cup grated Pecorino Romano cheese, plus more for serving
• Fresh parsley, chopped
• Salt and papper

Directions:

1. Bring a pot of water to a boil. Cook the pasta to desired taste.

2. Heat a pan over medium-high heat. Add the cubed pancetta, cooking and stirring until browned. Add the garlic and stire for an additional 30 seconds or until fragrant. Set aside.

3. Melt the butter, then stir in the grated cheese. Add the egg yolks and mix well. If the mixture is dry, add a little bit of the pasta water to create a smooth and creamy consistency.

4. Drain the pasta and return it to the pot. Add the egg mixture. Stir well to combine.

5. Add the pancetta and mix well. Season with salt and pepper as desired.

6. Serve with a sprinkle of fresh parsley, extra grated cheese, and of course, a chilled glass of Terre di Poggi Pecorino.