Category Archives: Recipes

Main Course - Dinner

Slow Cooker Pork Meatballs with Spaghetti

These slow cooker pork meatballs are an easy way to prepare dinner.

My Aunt Camille, “Millie” to the family made these amazing meatballs. They are just huge, the size of softballs! We hope you enjoy them as much as we all do.

2 Large Eggs
1 Teaspoon Red Pepper Flakes
1 Teaspoon Garlic Powder
1 Pound Ground Pork.
1 Cup Bread Crumbs ( Italian Style )
1 Qt. Tomato Sauce
6 Basil Leaves ( Torn Small )
1/4 Cup Red Onion ( Diced )
2 Tablespoons Rosemary/ Basil Olive Oil

In a large bowl whisk together eggs, pepper flakes, garlic powder.
Add pork and breadcrumbs to mixture and mix together until thoroughly combined.
Form the mixture into four evenly sized meatballs.
Add the tomato sauce, basil, onions and olive oil to a “Crock Pot” and place meatballs on top.
Cook on high heat for 4-5 hours or low heat for 6-7 hours.
Stir occasionally and turn meatballs over to cook evenly.
Add salt and pepper to taste

Serve sauce over spaghetti and add one meatball on top.

Sweets

Strawberry Italian Tiramisu

This twist on a traditional Tiramisu uses strawberries and cream.  A refreshing Summer dessert.

Prep Time 30 minutes

Chilling Time4 hours

Total Time30 minutes

Servings8 servings

Ingredients

Strawberry Juice– 2 cups chopped strawberries (332 grams)

1 teaspoon lemon juice

1 tablespoon sugar

1/2 cup cold water (118 grams)

CREAM MIXTURE

1 pasteurized egg*

1 cup mascarpone (225 grams)

1 cup whole cream

1 1/2 tablespoons powdered sugar (sifted)

30 Italian Lady finger cookies (approximately)

1 cup sliced strawberries

*The egg can be left out if you wish.

Instructions

To make the strawberry juice: Clean and chop the strawberries into small pieces sprinkle with sugar, place strawberries, lemon juice and water in a blender, blend until smooth, pour into a bowl and set aside.

To make the cream mixture: In a medium bowl beat the egg (if using) for approximately 30 seconds then add the sugar, mascarpone and cream, beat on medium until thickened. (approximately 5-10 minutes, you don’t want it to be too thick or too thin, nice and creamy ).

Putting it all together: Lady Finger Cookies (approximately 30 or more if needed) 1 baking dish (I used  10 x 7 inch / 26 x 17 cm).

In a small bowl add half the strawberry juice to start,(you may have left over strawberry juice, which is great over ice cream or even add a little more sugar and it makes a great drink) dip the lady finger cookies in the juice (turning to coat all the cookie with juice, but don’t leave them submerged in the juice) then arrange cookies on bottom of baking dish and cover with half the cream mixture, cover with the sliced strawberries, repeat cookies for another layer and cover with remaining cream mixture and strawberries on top.

Refrigerate for at least 4-5 hours or even overnight.

Top with shavings of white or dark chocolate and fresh strawberries

 

Sweets

Italian Lemon Olive Oil Cake

This Italian Lemon olive oil cake makes a perfect end to a family meal. Using our Cassata Sonoma lemon olive oil will enhance the flavor.

Italian Lemon Olive Oil Cake

Prep Time 15 mins

Cook Time 24 mins

Total Time 39 mins

A light and fluffy lemon cake made with olive oil and topped with lemon vanilla cream cheese frosting.

Course: Dessert

Cuisine: Italian

Servings: 16

Thanks to—Author: Melissa Stadler, Modern Honey

Ingredients

Italian Lemon Olive Oil Cake:

1 cup Cassata Sonoma Extra Virgin Lemon Olive Oil or natural Olive Oil

3 Eggs

1 1/3 cup Whole Milk

1 Tablespoon Fresh Lemon Juice

2 Tablespoons Fresh Lemon Zest

2 Cups Sugar

2 Cups Flour

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Salt

Filling:

1 cup Lemon Curd

Lemon Vanilla Cream Cheese Frosting:

1/2 cup Butter softened

1 – 8 ounce package Cream Cheese softened

4 cups Powdered Sugar may need 1/4 cup more depending on consistency

1 Tablespoon Fresh Lemon Juice

1/2 teaspoon Lemon Zest plus more for garnish

1 teaspoon Pure Vanilla or Vanilla Beans optional

Garnish:

Lemon Zest

Blackberries

Mint

Instructions

Preheat oven to 325 degrees.

In a large mixing bowl, add oil, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold. Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Cool.

To make frosting:

In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, vanilla and lemon zest and cream together. Chill.

To assemble cake:

Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with lemon zest and fresh blackberries.

Optional: Spread lemon curd on first cake layer and then top with frosting.

Let chill for 20-30 minutes to let the frosting set up.

Sweets

Erice Almond Cookies

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  • 3/4 cup olive oil ( Lemon Infused, optional )
  • 1 large egg
  • 1 1/2 teaspoon almond extract
  • 1 cup sugar
  • 1/2 cup finely ground almonds ( blanched )
  • 2 cups unbleached flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

In a large bowl, using a hand wisk, blend together the oil and sugar. Add the egg and the extract and beat until smooth and creamy. In a separate bowl, stir together the ground almonds, flour, baking soda and baking powder. Add the flour mixture to the sugar and oil mixture and blend thoroughly. Take very small handfuls of dough and squeeze firmly in your fist. Roll into 2 ” balls and place on a cookie sheet 3″ apart. Flatten the balls to 1/2 ” thick wafers. Bake in preheated 350 degree oven for 12 minutes. Let cool before taking cookies from cookie sheet.

Click here to see a nice article on Erice almond pastries.

Side Dishes, Vegetables

Caramelized Onions

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Add these wonderful carmelized onions to all of your favorite dishes.

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 2 medium sweet onions, sliced thin
  • ¼ teaspoon salt
  • fresh ground pepper to taste

Heat butter and olive oil in a large skillet over low heat. Add onions and cook until they soften. Add salt and pepper. Increase heat to medium. Continue cooking, stirring periodically until the onions begin to brown.

Marinades

Basic Olive Oil Marinade

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This basic marinade uses our Cassata Sonoma olive oils. You can use our flavored oils and add herbs to change the taste or customize it for meat, fish or vegetable dishes.

  • 2/3 cup extra virgin olive oil (EVOO)
  • 3 tablespoons vinegar or lemon juice
  • 1 clove garlic, peeled and finely minced
  • Fresh ground pepper to taste.

Using Infused Olive Oil will significantly enhance flavor. Be creative. For more information, read our cooking techniques section.

Main Course - Dinner, Side Dishes

Meatballs with Red Sauce

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These meatballs are tasty and versatile. In red sauce, they can be eaten with spaghetti or they can be made into a hearty sandwich. Leftovers can be frozen and used for a quick dinner on a busy day.

Meatballs

  • 1 pound ground beef, low fat
  • 1 pound ground Italian sausage
  • 2 eggs
  • 1 medium onion
  • 1 Tablespoon EVOO
  • bread crumbs
  • salt and pepper
  • olive oil

Red Sauce

  • 1 small can tomato paste
  • 2 large cans tomato sauce
  • 2 cloves garlic, diced
  • 2 tablespoons fresh basil
  • 1 teaspoon dried oregano
  • salt and pepper to taste

(Note: for a chunkier sauce, substitute one large can of diced tomatoes for one can of tomato sauce)

Grate or finely chop onion into a large mixing bowl. Reserve half of the grated onion in a separate bowl for the sauce.
Add bread crumbs and one tablespoon of EVOO.
Add two eggs and mix until the eggs are scrambled and the mixture is consistent.
Add ground beef and ground sausage to the mixing bowl by breaking the meat into small pieces and gently mixing and tossing the pieces with the egg mixture. Combine the mixture thoroughly but avoid squeezing the meat together as much as possible to avoid over-working the meat.
In a large sauce pan or dutch oven, place three tablespoon of olive oil and heat over medium flame. Form meatballs into approximately 1 ½” balls without overworking the meat. Brown the outside of the meatballs by gently turning them every few minutes. I find it easiest to cook in batches.
When brown, remove with a slotted spoon to a bowl. Continue until all of the mixture has been used.
Once all the meatballs are cooked, add the remaining onions to the saucepan and cook until the onions soften.
Add one small can of tomato paste. Fill empty can with water, add to pan and blend ingredients.
Add two large cans of tomato sauce to pan and mix ingredients thoroughly.
Season sauce by adding garlic, basil and oregano.
Add meatballs and allow sauce to simmer for at least one hour.
Adjust final seasoning with salt and pepper.

Main Course - Dinner

Farfalle with Sausage in Vodka Sauce

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  • ¾ lb bulk Italian sausage
  • ½ lb farfalle
  • 1 tbs butter
  • 1 tbs olive oil
  • 4 crushed peppercorns
  • ¼ cup vodka
  • 1 cup whole tomatoes
  • 1/3 heavy cream
  • salt

Melt butter with olive oil in wide pan with peppercorn. Add sausage and cook, breaking up the meat, until slightly brown. Lightly purée whole tomatoes in a food processor. Add farfalle to boiling water and cook until al dente.. Add cooked pasta then the vodka, tomatoes and cream. Stir and add salt to taste. Cover and cook on high for one minute. Serve immediately.

Main Course - Dinner, Marinades

The Best Ever Steak Marinade

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Per each pound of grilling steak:

  • 1 T fresh thyme
  • ½ T black pepper, coarse ground
  • 1 clove fresh garlic, finely grated
  • 2 T wine vinegar, white
  • 4 T EVOO (preferably Rosemary-Basil)
  • 1½T butter, melted
  • ½ lemon
  • salt to taste

In a bowl or jar, mix thyme, pepper, garlic, vinegar and olive oil thoroughly.
Add mixture to thawed steaks with basting brush, covering all surfaces.
Wrap steaks tightly in plastic wrap.
Let steaks sit for 2 hours at room temperature or for 4 hours in refrigerator. Rub steaks through the plastic wrap every 30 minutes.
Grill steaks at 400˚F. For medium rare, 1 1/2”, room temperature steaks: grill 5 minutes on one side and 3 minutes on the other side. Only turn steaks once and do not puncture the surface of the meat.
After steaks have been turned, squeeze the lemon to cover the surface of the meat.
Once the steaks are removed from the grill, add butter with basting brush to surface.
Salt to taste.
Note: Always let steaks set for 5 minutes before serving.