TRY THESE RECIPES:
Pasta in fretta
("Pasta in a Hurry")
Lightly sauté pancetta, juicy fresh tomatoes and garlic
in a small amount of EVOO – just until the flavors are
Toss with hot pasta, sprinkle with fresh thyme or basil, and pour
more olive oil
over all-fresh from the bottle. Sprinkle
parmesiano reggiano on top.
Sauté some garlic and onion in a small amount of extra-virgin olive oil;
add 1-2 C. cannellini beans (fresh cooked or canned), 3T. good quality
balsamic vinegar, & 2T. chopped basil; puree in food processor;
1/4t. crushed red pepper, ½ t. salt and blend. Drizzle with additional
extra-virgin olive oil.
Serve as a dip with crusty bread or vegetables.
Soften a log of good quality goat cheese in a bowl.
Add some chopped
herbs such as rosemary, basil or thyme, a pinch of salt, & blend.
a good ¼ C. of extra-virgin olive oil over all.
good crusty bread or
dollop over roasted vegetables for a rich and
delicious side dish.
Drizzle Farmacia Oro, with its thick sweetness over ice cream,
peaches and pears. For an extraordinary yet simple
dessert or appetizer take six ripe figs, cut them in
half, and drizzle
just two drops of this balsamic vinegar on each half of the
Watch as smiles develop on the faces of your guests.
Another extraordinary appetizer: slice small chards of parmesiano
reggiano on a dish and serve over Belgium Endive and sliced
mushrooms drizzled with a few drops of Farmacia
Oro. It will
a taste your guests might never forget.
Pour 2 T. Farmacia Bordeaux over spring onions, with 2 T. olive
and roast slowly for 2 hours. Serve
as side dish or with
Drizzle Farmacia Bordeaux
Oro over grilled beef, pork or
lamb to make it's own sauce.
Appetizer with Pears
Clean, core and half fresh pears. Pour
1 T. Farmacia Bordeaux and
extra-virgin olive oil over,
salt and pepper. Roast in 300’
20 min. Slice and top mesculun greens with
pears, walnuts, and
gorgonzola cheese; dress
with oil 1 t. Bordeaux