recipes

Meal Ideas 31 May 2018

Authentic Italian Cuisine

Savory dishes featuring pesto

(Family Features) One of the best times of each day is gathering with family members to enjoy home-cooked meals. Using fresh and versatile ingredients, adults can be at ease that everyone is eating right with a nutritious dinner and kids are eating something delicious and relaxing each evening.

Pesto can be used as an ingredient in many recipes and brings a punch of flavor to each dish on the table. For example, it can be served mixed in potatoes, as a spread on sandwiches, dolloped on soups or dips and as a sauce on pasta.

With authentic Italian taste capturing the recipes of the region, Filippo Berio Pestos are made to suit any taste. The versatile flavors include Classic Basil, Sun Dried Tomato, Tomato & Ricotta and Hot Chili and Olive. Each variety is vegetarian, gluten-free and GMO-free, making it the perfect addition to any dinner.

Pesto can be served hot or cold, so it is easy to cook with or add to dishes featuring fresh vegetables, like this recipe for Chicken Caprese Stuffed Spaghetti Squash. Add Savory Zucchini and Fontina Muffins to the meal for a fun twist on muffins.

For a more traditional meal the whole family can enjoy, try this Tomato and Tortellini Soup made with Tomato & Ricotta Pesto. This pesto is based on an age-old Sicilian recipe, combining the sweetness of tomatoes with the smoothness of ricotta cheese and the rich taste of Filippo Berio Extra Virgin Olive Oil.

For more flavorful recipes and ways to cook with pesto, visit FilippoBerio.com.
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Savory Zucchini and Fontina Muffins

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 12

  • 2          cups all-purpose flour
  • 1          tablespoon baking powder
  • 1/2       teaspoon salt
  • 1/4       teaspoon freshly ground pepper
  • 1/2       cup Filippo Berio Sun Dried Tomato Pesto, divided
  • 1/3       cup Filippo Berio Extra Virgin Olive Oil
  • 3/4       cup milk
  • 1/4       cup granulated sugar
  • 1          egg
  • 1          cup shredded zucchini
  • 2          green onions, finely chopped
  • 12        cubes (1/2 inch each) fontina cheese
  1. Heat oven to 400° F. Line 12-cup muffin pan with large paper liners.
  2.  
  3. In large bowl, whisk flour, baking powder, salt and pepper. In separate bowl, whisk 1/4 cup pesto, olive oil, milk, sugar and egg; stir into flour mixture until moistened. Fold in zucchini and green onions.
  4. Divide half the batter evenly among muffin cups; place cube of fontina on top of batter. Top each with 1 teaspoon remaining pesto; top with remaining batter.
  5. Bake 15-20 minutes, or until golden brown and top of muffin springs back when pressed lightly. Let cool slightly; serve warm.

Tip: To make extra savory, add 1/2 cup cooked and crumbled bacon.

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Chicken Caprese Stuffed Spaghetti Squash

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Serves: 4

  • 2          small spaghetti squash
  • 2          tablespoons Filippo Berio Robusto Extra Virgin Olive Oil, divided
  • 3/4       teaspoons salt, divided
  • 3/4       teaspoon pepper, divided
  • 12        ounces boneless, skinless chicken breast, cut into 1/2-inch cubes
  • 1          small onion, finely chopped
  • 1/3       cup Filippo Berio Classic Pesto
  • 1 1/2    cups halved cherry tomatoes
  • 8          ounces fresh mozzarella cheese, sliced
  • 2          tablespoons chopped fresh basil
  1. Heat oven to 400° F. Halve spaghetti squash lengthwise and scrape out seeds; drizzle cut sides with 1 tablespoon olive oil and season with 1/4 teaspoon each salt and pepper. Bake, cut sides down, on parchment paper-lined baking sheet 45-50 minutes, or until tender. Let cool slightly. Using fork, scrape strands of squash into bowl; reserve squash shells.
  2. In skillet, heat remaining oil over medium-high heat; cook chicken, onion and remaining salt and pepper about 5 minutes, or until chicken is browned. Stir in pesto; bring to simmer. Cook about 5 minutes, or until chicken is cooked through. Stir in cherry tomatoes; cook about 1 minute, or until slightly softened.
  3. Toss spaghetti squash with chicken mixture; divide among reserved squash shells. Top with mozzarella cheese; broil 1-2 minutes, or until cheese melts. Sprinkle with chopped basil.

Tip: For a more savory dish, add chopped black olives or jarred artichokes, if desired.
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Tomato and Tortellini Soup

Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Serves: 4-6

  • 2          tablespoons Filippo Berio Olive Oil
  • 1          onion, finely chopped
  • 2          cloves garlic, minced
  • 1          carrot, diced
  • 1          stalk celery, diced
  • 1/2       cup Filippo Berio Tomato & Ricotta Pesto
  • 1          teaspoon dried basil
  • 1          teaspoon oregano
  • pinch of chili pepper flakes
  • 1          can (28 ounces) whole Italian-style tomatoes
  • 4          cups reduced sodium chicken broth
  • 3/4       teaspoon salt
  • 1/2       teaspoon pepper
  • 1          package (12 ounces) fresh cheese tortellini
  • 2          tablespoons chopped fresh parsley
  • grated Parmesan cheese, for serving
  1. In large saucepan over medium heat, heat oil; cook onion, garlic, carrot and celery about 5 minutes, or until softened. Add pesto, basil, oregano and chili flakes; cook 1 minute. Add tomatoes, chicken broth, salt and pepper; bring to boil. Reduce heat and simmer about 20 minutes, or until slightly thickened.
  2. In blender or using immersion blender, puree tomato mixture; return to pan and bring to simmer. Add tortellini; cook 8-10 minutes, or until tender. Sprinkle with parsley and Parmesan.

Tip: Dried basil can be substituted for 1 tablespoon chopped fresh basil, if desired.

Source: Filippo Berio

Meal Ideas 26 June 2017

Simply Timeless Meals

(Family Features) Italian cuisine has influenced food culture around the world, and is often viewed as an art form that includes the freshest, most authentic ingredients, prepared with passion and served with love to family and friends. Mealtime is a celebration, captured by the classic Italian proverb, “You never grow old at the table.”

Americans have celebrated Italian food for decades. Classic Italian dishes have been joined by refreshing, modern twists on tradition that help keep the love affair alive and well with this simple, colorful, flavorful, healthy cuisine.

Born in Lucca, Italy, in 1867, Filippo Berio Olive Oil celebrates 150 years of culinary passion and artistry by combining traditional ingredients in contemporary, unexpected recipes that can help you savor the moment.

For more recipe creations, visit FilippoBerio.com/recipes.

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A Culinary Journey

As part of its 150th anniversary celebration this summer, a Filippo Berio Food Truck will make a culinary journey from coast to coast. Guests at the truck can sample delicious olive oils, and consumers nationwide are invited to enter a sweepstakes to win a week-long culinary experience at Toscana Saporita, a premier Italian cooking school in Tuscany, Italy.

For every sweepstakes entry, Filippo Berio will donate $1 to the Careers Through Culinary Arts Program (C-CAP), an organization supported by Filippo Berio since its foundation in 1990 that helps prepare disadvantaged youth for jobs in the restaurant and hospitality industry.

For additional details, including tour cities and dates, and how to enter the sweepstakes, visit FollowingFilippo.com.

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Chicken Cutlet Broccoli Rabe Sandwich

Recipe courtesy of Chef Mary Ann Esposito
Prep time: 17 minutes
Cook time: 13 minutes
Servings: 4

  • 4 tablespoons Filippo Berio Olive Oil, divided
  • 1 small onion, diced
  • 1 pound broccoli rabe, stems removed and leaves cut into 2-inch pieces
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon fine sea salt, divided
  • freshly ground black pepper, to taste
  • 6 oil-cured black olives, pitted and diced (optional)
  • 1/3 cup all-purpose flour
  • 4 chicken cutlets (about 1 pound total)
  • 1 egg, beaten
  • 1/2 cup bread crumbs, toasted
  • 8 slices bread, toasted
  • 4 slices provolone cheese (optional)
  1. In 10-inch saute pan, heat 2 tablespoons olive oil over medium heat; saute onion 3 minutes, or until translucent. Stir in broccoli rabe and red pepper flakes; cover and cook over medium heat 2-3 minutes, or until broccoli rabe is wilted. Sprinkle with 1/4 teaspoon salt and pepper, to taste; stir in olives, if desired. Transfer mixture to bowl; cover and keep warm.
  2. In small paper or plastic bag, combine flour and remaining salt. One at a time, add chicken cutlets; shake to coat each cutlet in flour then transfer to plate. Dip cutlets in egg then bread crumbs and return to plate. Set aside.
  3. In skillet over medium-high heat, heat remaining olive oil. Working in batches, brown chicken, cooking 2-3 minutes, or until golden on each side and no longer pink inside.

To serve: Top each bread slice with one chicken cutlet; spread with broccoli rabe mixture. Top with slices of provolone, if desired. Top with remaining bread.

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Cast-Iron Skillet Pizza

Recipe courtesy of Chef Mary Ann Esposito
Prep time: 10 minutes
Cook time: 20 minutes
Makes: Two 9-to-10-inch pizzas

  • 1 pound store-bought pizza dough, at room temperature
  • 1 ripe tomato, thinly sliced
  • 1/4 pound fresh mozzarella cheese, diced
  • coarse sea salt
  • 2 tablespoons Filippo Berio Extra Virgin Olive Oil
  • 1/2 cup shredded fresh basil
  1. Heat well-oiled cast-iron or nonstick 10- or 12-inch frying pan over medium heat 5 minutes.
  2. Divide dough in half; roll one half into round 1 inch smaller than diameter of pan. Cook dough in hot pan until dough begins to rise and bottom starts to brown. Using metal spatula, turn carefully. Layer half the tomato slices over dough; scatter half the mozzarella over top. Lower heat to medium-low; cook until mozzarella melts.
  3. Using metal spatula, transfer pizza to cutting board. Sprinkle with salt; drizzle with half the olive oil. Cut into wedges; sprinkle half the basil over top.
  4. Repeat with remaining ingredients.

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Caprese Zucchini Noodle Bowl

Prep time: 15 minutes
Total time: 25 minutes
Servings: 4

  • 4 medium zucchini, spiralized (instructions at right)
  • 1/4 cup Filippo Berio Delicato Extra Virgin Olive Oil
  • 2 tablespoons white balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 cups heirloom cherry tomatoes, halved
  • 1/4 cup packed chopped fresh basil
  • 1 ball (8 ounces) burrata cheese, torn
  1. Toss together zucchini, oil, vinegar, salt and pepper; let stand 10 minutes, or until zucchini starts to soften.
  2. Gently stir in tomatoes and basil. Divide salad among four bowls. Top with cheese.

How to Spiralize Zucchini

  • Use zucchini at least 2 inches in diameter for best results. Trim ends of zucchini.
  • Place spiralizer on smooth surface, such as a countertop, pushing down to adhere suction cups onto surface and secure machine for spiralizing.
  • Place desired blade into spiralizer. Turn zucchini into long strands, trimming with clean kitchen shears as needed.

Source: Filippo Berio

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