by bosafoods2016 | Sep 28, 2020
Roasted Vegetables and Parmigiano Reggiano Sauce Serves 4 Ingredients 4 small carrots 2 small white beets 1 fennel 2 white onions 200g pumpkin 2 small heads of late red chicory some radishes 100g pomegranate arils For the Parmigiano Reggiano sauce: 200 ml milk cream...
by bosafoods2016 | Sep 28, 2020
Corn and Carrot Velouté with Parmigiano Reggiano Crisps with Seeds Serves 4 Ingredients 300g carrots 120g corn flour 800ml vegetable stock 200g Parmigiano Reggiano, grated 1 tablespoon poppy seeds 30g butter 2 springs of rosemary salt and pepper Instructions 1. Peel...
by bosafoods2016 | Dec 2, 2019
Roast Carrots with Garlic and Parmesan Serves 4 Ingredients 2 pounds (1kg) carrots, washed and halved (or use baby size) 1/4 cup Italissima extra virgin olive oil 4 large cloves garlic, minced (or 1 tablespoon minced garlic) 1/4 cup grated Italissima Parmigiano...
by bosafoods2016 | Nov 14, 2016
Herbs and Feta Dip Serves 4 Ingredients 6 ounces feta ½ cup finely chopped fresh flat-leaf parsley ¼ cup finely chopped fresh mint 2 tablespoons finely chopped fresh dill, plus torn sprigs for serving Kosher salt and freshly ground black pepper Italissima Extra Virgin...
by bosafoods2016 | Nov 14, 2016
Crispy Cauliflower With Capers and Golden Raisins Serves 4 Ingredients 1 large head of cauliflower (2 pounds), cut into 2” florets 6 tablespoons olive oil, divided Kosher salt and freshly ground black pepper 3 garlic cloves, thinly sliced 2 tablespoons salt-packed...
