BEEF FILLET WITH BALSAMIC VINEGAR

(4 SERVINGS)

INGREDIENTS:

4 BEEF FILLETS, 1 ONION,1 LARGE CLOVE GARLIC,1/2 TABLESPOON VINEGAR WHITE TRUFFLE BALSAMIC VINEGAR,1 TABLESPOON HONEY, 3 TABLESPOONS BUTTER,1 TEASPOON GREEN PEPPERCORNS,1 PINCH OF SALT.

PREPARATION:

IN A NONSTICK FRYING PAN PUT THE FILLETS AND COOK 3 MINUTES ON EACH SIDE. ADD THE BUTTER AND COOK ANOTHER 2 MINUTES. REMOVE FROM THE PAN, PLACE ON A PLATE, KEEPING THE BUTTER. PUT THE PAN OVER LOW HEAT, ADD THE CHOPPED ONION AND GARLIC AND SAUTE UNTIL GOLDEN. ADD THE BALSAMIC VINEGAR AND STIR FOR 1 MINUTE. ADD THE HONEY, STIRRING CONSTANTLY. ADD 1 PINCH OF SALT AND PEPPER. LET THE SAUCE THICKENS OVER LOW HEAT.ADD THE FILLETS AND SERVE WHILE IT’S STILL WARM.

CHICKEN WITH SUNDRIED TOMATOES AND BALSAMIC VINEGAR

(4 SERVINGS).

INGREDIENTS:

3 CHICKEN BREAST FILLETS, CUT INTO THIN SLICES, 1/2 CUP. TEA SUNDRIED TOMATOES (PRESERVED IN JARS IN OIL, TO BE SOFT) DRAINED, 1 ONION CHOPPED. TABLESPOON OF MILD.MUSTARD
3 TSP. TABLESPOONS BALSAMIC VINEGAR OR OXYMELI (BASED SEASONINGS VINEGAR AND HONEY -AT THE SHELVES OF MAJOR SUPERMARKETS), 120 ML OLIVE OIL, SALT, AND FRESHLY GROUND PEPPER AND 600 GR. GREEN BEANS FROZEN

PREPARATION:

BOIL THE BEANS IN SALTED WATER FOR ABOUT 8-10 MINUTES.AT THIS POINT THE BEANS ARE AL DENTE,IF YOU WANT THEM SOFTER ,EXTEND THE COOKING TIME.DRAIN AND IMMERSE FOR 2 MINUTES IN A BOWL WITH ICE WATER IN ORDER TO KEEP THE BRIGHT GREEN COLOUR OF THE BEANS.DRAIN WELL. IN A DEEP SKILLET OR A MEDIUM POT, HEAT HALF THE OIL OVER MEDIUM HEAT AND SAUTE THE ONION. WHEN TRANSLUCENT AND SOFTEN, REMOVE WITH A SLOTTED SPOON FROM THE PAN, AND SET ASIDE. SAUTÉ THE CHICKEN FOR 10-12 MINUTES OVER MEDIUM HEAT UNTIL BROWNED ON ALL SIDES.
MEANWHILE, PURÉE IN A BLENDER THE SUN-DRIED TOMATOES, SAUTEED ONION, MUSTARD, VINEGAR AND THE REMAINING OLIVE OIL IN A SMOOTH CREAM. ADD THE CREAM TO THE PAN WITH THE CHICKEN AND MIX GENTLY.SEASON WITH SALT AND PEPPER.SERVE THE CHICKEN AND SPRINKLE SAUCE OVER THE BEANS.

HERBED VEGETABLE SOUP

THIS RECIPE IS A GREAT CANDIDATE FOR EXPERIMENTATION — TRY ADDING BEANS OR CHANGING THE VEGETABLES TO SUIT YOUR TASTE.

INGREDIENTS:

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL,2 MEDIUM ONIONS, PEELED AND CHOPPED (ABOUT 2 CUPS),3 CELERY RIBS, RINSED AND CHOPPED (ABOUT 1 CUP), 3 CARROTS, PEELED AND SLICED (ABOUT 1 CUP),2 TABLESPOONS PEELED AND SLICED GINGER, 3 LARGE GARLIC CLOVES, PEELED,6 CUPS WATER,1 28 OUNCE( 36 G)CAN DICED TOMATOES (INCLUDING JUICE),1 LARGE OR 2 MEDIUM ZUCCHINI, SLICED (ABOUT 2 CUPS),1 10 OUNCE(31G)CHOPPED SPINACH,1 LARGE POTATO, PEELED AND CHOPPED (ABOUT 1 CUP),1/4 CUP PEARL BARLEY, 2 TEASPOONS SALT, 1 TEASPOON DRIED BASIL,1 TEASPOON DRIED THYME,1 BAY LEAF, FRESHLY GROUND BLACK PEPPER TO TASTE.

PREPARATION:

HEAT THE OIL IN A LARGE STOCKPOT OR DUTCH OVEN OVER MEDIUM HEAT. ADD THE ONIONS, CELERY, CARROTS, GINGER, AND GARLIC. SAUTE UNTIL THE ONIONS BEGIN TO SOFTEN AND TURN TRANSLUCENT, ABOUT 5 MINUTES.ADD THE WATER, TOMATOES, ZUCCHINI, SPINACH, POTATO, AND BARLEY. RAISE THE HEAT TO HIGH, AND BRING TO A BOIL.ONCE THE SOUP BOILS,LOWER THE HEAT AND ADD SALT, BASIL, THYME, BAY LEAF, AND PEPPER. SIMMER THE SOUP, PARTIALLY COVERED, FOR 30 TO 40 MINUTES, UNTIL VEGETABLES AND BARLEY REACH DESIRED TENDERNESS. REMOVE THE GINGER, GARLIC CLOVES, AND BAY LEAF.SEASON WITH SALT AND PEPPER. LADLE THE SOUP INTO BOWLS, AND GARNISH WITH FRESH HERBS IF DESIRED.

CHICKEN WITH SAGE AND GARLIC

THIS CLASSIC CHICKEN RECIPE INCLUDES VEGETABLES FOR A MEAL IN ONE POT.

(5 TO 6 SERVINGS)

INGREDIENTS:

3 TABLESPOONS OLIVE OIL,1/2 TEASPOON DRIED ROSEMARY LEAVES, CRUMBLED1/2 TEASPOON DRIED THYME LEAVES,1/4 TEASPOON CRUMBLED DRIED SAGE LEAVES,2 TABLESPOONS FRESH LEMON JUICE,30 WHOLE CLOVES GARLIC,3 PEELED AND DICED CARROTS, CUT,6 POTATOES, 1/2 POUND ONIONS(185G), BLANCHED AND PEELED1 WHOLE LARGE FRYING CHICKEN,SALT AND FRESHLY GROUND BLACK PEPPER.

PREPARATION:

MIX IN A LARGE ZIP-TOP BAG OLIVE OIL, ROSEMARY, THYME, SAGE, AND LEMON JUICE. ADD GARLIC CLOVES, CARROTS, POTATOES, AND ONIONS. SEAL BAG AND TURN UNTIL ALL VEGETABLES ARE COATED. SCOOP OUT THE VEGETABLES (RESERVING THE MARINADE) AND PLACE THEM AROUND THE OUTER EDGE OF THE CLAY COOKER, LEAVING ROOM FOR THE CHICKEN IN THE CENTER.USE THE REMAINING MARINADE TO COAT THE CHICKEN, RUBBING IT INTO THE SKIN. PLACE THE CHICKEN IN THE CENTER OF THE CLAY COOKER, BREAST-SIDE UP. SPRINKLE CHICKEN AND VEGETABLES GENEROUSLY WITH SALT AND PEPPER. COVER.PLACE IN A COLD OVEN AND SET TEMPERATURE TO 475 DEGREES F. (250 DEGREES C.). BAKE UNTIL CHICKEN IS TENDER AND JUICES RUN CLEAR WHEN THIGH IS PIERCED, ABOUT 1HOUR AND 15 MINUTES.REMOVE COVER AND BAKE AN ADDITIONAL 5 TO 10 MINUTES UNTIL CHICKEN IS CRISP AND BROWN.CARVE CHICKEN AND DRIZZLE WITH POT GRAVY. SERVE WITH THE WHOLE GARLIC CLOVES, VEGETABLES, AND BREAD.

GREEN SALAD WITH ASPARAGUS & TRUFFLE

(4 SERVINGS)

INGREDIENTS:

1 ICEBERG, 1 LOLO ROSSO , 1/2 KG GREEN BOILED ASPARAGUS, 100 ML EXTRA VIRGIN OLIVE OIL, 1 TBS OF TRUFFLE OIL, 1 TBS OF BALSAMIC VINEGAR, 1 TBS OF WHITE VINEGAR, 1 TBS OF HONEY, 2 TRIMMED TRUFFLES.

PREPARATION:

GENTLY MIX TOGETHER ALL THE INGREDIENTS FOR THE DRESSING IN A BOWL, USING A STIRRER, FOR 2 MIN. CUT THE SALAD IN LARGE PIECES AND PLACE IT ON A PLATE. ADD THE ASPARAGUS CUT IN TWO PIECES, THE TRUFFLE AND THE DRESSING.

ONION SOUP WITH THYME

THE VEGETABLE STOCK IN THIS RECIPE REALLY LETS THE FLAVOR OF THYME SHINE THROUGH.

(4 SERVINGS)

INGREDIENTS:

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL,1 TABLESPOON BUTTER,2 1/2 POUNDS ONIONS(930G)  (ABOUT 4 – 5 LARGE), PEELED, TRIMMED AND SLICED LENGTHWISE,4 LARGE GARLIC CLOVES, PEELED AND FINELY CHOPPED,6 CUPS VEGETABLE STOCK,1/2 TEASPOON THYME,1/2 TEASPOON BALSAMIC VINEGAR,FRESHLY GROUND BLACK PEPPER AND SEA SALT TO TASTE,4 THICK SLICES BREAD,2/3 CUP SHREDDED GRUYERE.

PREPARATION:

PLACE BUTTER AND OLIVE OIL IN A LARGE STOCK POT. WARM OVER MEDIUM HEAT, STIRRING UNTIL THE BUTTER MELTS.ADD THE ONIONS AND SAUTΈ UNTIL THEY ARE WELL COATED WITH THE BUTTER AND OIL MIXTURE. COOK FOR ABOUT 20 MINUTES, UNTIL THE ONIONS BECOME SOFT AND BROWN, STIRRING FREQUENTLY. (THE BROWNER THE ONIONS BECOME, THE MORE OFTEN YOU WILL NEED TO STIR THEM, IN ORDER TO PREVENT BURNING.)ADD THE GARLIC, AND SAUTE FOR 5 MORE MINUTES, UNTIL THE GARLIC BEGINS TO SOFTEN AND THE ONIONS ARE CARAMELIZED.ADD THE VEGETABLE STOCK, THYME, AND BALSAMIC VINEGAR. RAISE THE HEAT AND BRING THE SOUP TO A BOIL. LOWER THE HEAT, AND SIMMER THE SOUP, UNCOVERED, FOR 20 MINUTES. SEASON  WITH BLACK PEPPER AND SEA SALT, AND CONTINUE TO SIMMER FOR 5 MINUTES MORE. PREHEAT THE OVEN TO 450° F(230°C). PLACE BREAD ON A BAKING SHEET AND TOP WITH CHEESE. BAKE UNTIL THE BREAD IS TOASTY AND THE CHEESE IS MELTED AND BUBBLY. LADLE SOUP INTO BOWLS AND FLOAT A CHEESE TOAST ON EACH.

SPINACH SALAD WITH TRUFFLE HONEY

INGREDIENTS:

200G(6,43 OUNCE) BABY SPINACH, 1 SMALL RED ONION, THINLY SLICED, 1/3 CUP WALNUTS, TOASTED, 3 TBS EXTRA VIRGIN OLIVE OIL, 1 TBS TRUFFLE HONEY, 100 G(3,22 OUNCE) BLUE CHEESE CRUMBLED,CRANBERRIES, SALT AND
PEPPER.

PREPARATION
PLACE SPINACH, ONION, WALNUTS AND OIL IN A BOWL. SEASON WITH SALT AND PEPPER AND TOSS TOCOMBINE.TOP SALAD WITH CHEESE AND DRIZZLE WITH TRUFFLE HONEY.