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Bucatini and Cauliflower Casserole

Ingredients

  • 1 lb. bucatini pasta
  • 2-3 oz. prosciutto ham (unsliced)
  • 3 tbsp butter
  • 1/4 cup bechamel sauce
  • 1/4 cup grated parmesan cheese
  • 1 cauliflower
  • 2 fresh tomatoes (roma, preferably)
  • 1 onion
  • 1 cube meat bouillon
  • salt, pepper
     

Preparation

  • Dice the prosciutto and saute’ in the butter with the sliced onion.
  • Steam the cauliflower briefly in a separate pan. Cut off the cauliflower tips and add to the saute’d prosciutto with salt and pepper.
  • Continue cooking at a low flame, add the tomatoes cut into cubes, and add the bouillon broth.
  • Bring a pot of salt water to a boil and add the bucatini. Drain when done.
  • Place on a serving dish and add the cauliflower sauce. Add the bechamel sauce and sprinkle grated parmesan cheese before serving. Serves four.

Recipe Courtesy of Italian Harvest (suppliers of our wonderful pastas)

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Tomato Salsa

INGREDIENTS

  • 5 medium vine-ripened tomatoes
  • 1/2 t salt
  • 5 green onions, minced
  • 1 jalapeno pepper, seeded and minced
  • 2 t minced cilantro
  • 2 t your choice of Oli+Ve EVOO
  • 2 t Oli+Ve Traditional Style Balsamic Vinegar
  • Salt and freshly ground pepper to taste

DIRECTIONS

  • Core and dice tomatoes into a bowl
  • Add salt and let sit 1/2 hour, pour off juice
  • Add rest of ingredients.
  • Chill

Good with tacos, quesadillas, steak, fish, chicken and chips!

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Teriyaki Grill Marinade

INGREDIENTS

  • 1/2 cup Oli+Ve Traditional Style Balsamic Vinegar
  • 1/2 cup soy sauce
  • 1/2 cup Oli+Ve Garlic EVOO
  • 2 T freshly grated ginger

DIRECTIONS

Mix all ingredients well and place in a zip lock bag or plastic container with up to three pounds of your favorite type of beef, poultry or vegetable.  Refrigerate and marinate for 1-2 hours.  Grill and enjoy!

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Suzanne’s Easy Croutons

Ingredients
Oli + Ve Garlic Extra Virgin Olive Oil
Sea Salt
Oli + Ve Romano Cheese Topper
Bread (Baguette or Striatta type bread that is older is best)

Directions
Cut bread into cubes and put into large bowl. Drizzle Garlic EVOO on top, toss to mix. Sprinkle on sea salt and Romano Cheese topper to desired taste. Bake in 300 degree oven until desired crispness. Simple!!