Recipes with olive oil, extra-virgin
1,186 recipes
Warm Tomato Vinaigrette
Warm tomato vinaigrette with passata, herbed white wine vinegar, olive oil, and fresh parsley. A 4-ingredient sauce for grilled fish, chicken, pasta, or salads.
Lamb Ravioli with Yogurt, Garlic & Mint of Turkey
Lamb Ravioli with Yogurt, Garlic & Mint of Turkey recipe
Mexican Potato Omelet
Simple and tasty omelet, nice breakfast selection.
Saltimbocca Al Parmigiano-Reggiano (Veal with Parm-Reggiano)
Saltimbocca al Parmigiano-Reggiano: thin Italian veal cutlets sauteed and topped with prosciutto, sage, and butter, then served over parboiled lettuce with flaked Parmigiano-Reggiano and a white wine pan sauce. A Roman classic with a cheesy twist.
Rice, Parmesan & Dried Tomato Pancakes
Savory rice pancakes with Parmesan, dried tomatoes, and rosemary, pan-fried until golden and crispy. Made from Italian medium-grain rice cooked risotto-style in broth.
Summer Fresh Tomato Spaghetti
Summer tomato spaghetti with vine-ripened tomatoes, fresh basil, garlic, and Parmigiano-Reggiano. A barely-cooked sauce that lets peak-season tomatoes do the talking.
Garlic Shrimp Salad
This is a very light salad. One serving provides you with 60% of the Daily Value (DV) for vitamin C, 56% DV for protein, 53% DV for vitamin K and 44% DV for folate. Good for health!
Lamb Pasta
Oven-braised lamb stew with flageolet beans, elbow macaroni, fresh oregano, and Roma tomatoes. Browned lamb simmers in stock for 1 1/2 hours, then the pasta cooks right in the pot.
Lamb Pasta
Oven-braised lamb stew with flageolet beans, elbow macaroni, fresh oregano, and Roma tomatoes. Browned lamb simmers in stock for 1 1/2 hours, then the pasta cooks right in the pot.
Lamb Pasta
Oven-braised lamb stew with flageolet beans, elbow macaroni, fresh oregano, and Roma tomatoes. Browned lamb simmers in stock for 1 1/2 hours, then the pasta cooks right in the pot.
Artichoke & Leek Pizza
Artichoke and leek pizza: fresh baby artichokes braised with pancetta, onions, and sweet leeks, piled onto thin-crust pizza with mozzarella and Parmigiano-Reggiano. A restaurant-worthy springtime slice that looks and tastes like Rome.
Spaghetti Aglio E Olio (Spaghetti with Garlic)
Spaghetti aglio e olio with sliced garlic sautéed in extra-virgin olive oil, hot pimento, and fresh parsley. The classic Italian pantry pasta that proves less is more.
White Bean-and-Asparagus Salad
This is a vegetarian recipe, there are different kinds of vegetables, very healthy and tasty too.
Chilled Broccoli Soup with Porcini
Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.
Grilled Asparagus with Roasted Garlic Toast & Balsamic Vinaigrette
Though it need a little long time to cook, good to try and all the time is worthy.
Diet Shrimp Bisque
Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.
Warm tomato vinaigrette with passata, herbed white wine vinegar, olive oil, and fresh parsley. A 4-ingredient sauce for grilled fish, chicken, pasta, or salads.
Lamb Ravioli with Yogurt, Garlic & Mint of Turkey recipe
Simple and tasty omelet, nice breakfast selection.
Saltimbocca al Parmigiano-Reggiano: thin Italian veal cutlets sauteed and topped with prosciutto, sage, and butter, then served over parboiled lettuce with flaked Parmigiano-Reggiano and a white wine pan sauce. A Roman classic with a cheesy twist.
Savory rice pancakes with Parmesan, dried tomatoes, and rosemary, pan-fried until golden and crispy. Made from Italian medium-grain rice cooked risotto-style in broth.
Summer tomato spaghetti with vine-ripened tomatoes, fresh basil, garlic, and Parmigiano-Reggiano. A barely-cooked sauce that lets peak-season tomatoes do the talking.
This is a very light salad. One serving provides you with 60% of the Daily Value (DV) for vitamin C, 56% DV for protein, 53% DV for vitamin K and 44% DV for folate. Good for health!
Oven-braised lamb stew with flageolet beans, elbow macaroni, fresh oregano, and Roma tomatoes. Browned lamb simmers in stock for 1 1/2 hours, then the pasta cooks right in the pot.
Oven-braised lamb stew with flageolet beans, elbow macaroni, fresh oregano, and Roma tomatoes. Browned lamb simmers in stock for 1 1/2 hours, then the pasta cooks right in the pot.
Oven-braised lamb stew with flageolet beans, elbow macaroni, fresh oregano, and Roma tomatoes. Browned lamb simmers in stock for 1 1/2 hours, then the pasta cooks right in the pot.
Artichoke and leek pizza: fresh baby artichokes braised with pancetta, onions, and sweet leeks, piled onto thin-crust pizza with mozzarella and Parmigiano-Reggiano. A restaurant-worthy springtime slice that looks and tastes like Rome.
Spaghetti aglio e olio with sliced garlic sautéed in extra-virgin olive oil, hot pimento, and fresh parsley. The classic Italian pantry pasta that proves less is more.
This is a vegetarian recipe, there are different kinds of vegetables, very healthy and tasty too.
Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.
Though it need a little long time to cook, good to try and all the time is worthy.
Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.
