Recipes

A feast of one fish…

Ingredients: 6 oz fillet of Dover sole 1/4 cup of Tantillo Extra Virgin Olive Oil 1/3 cup grape tomatoes, halved 3 tsp thyme 1/4 cup zucchini, thinly sliced 2 lemon wedges  Salt and Pepper   Directions: Preheat oven to 350 degrees. Season Dover sole fillet with salt and pepper to taste. Lay the fish on […]

Tortellini with Kale

Ingredients: 1/2 lb Tortellini 1 cup Dinosaur Kale 2 Garlic Cloves (Minced) 4 Roma Tomatoes 2 oz Tantillo Extra Virgin Olive Oil 4 oz Chicken Stock   Preparation: In pot of boiling water, cook kale for 3 minutes. Remove and place in cold water and rinse. Set kale aside. Add tortellini to boiling water and […]

CHICKEN WITH LENTILS

Ingredients: 4 boneless/skinless chicken thighs 8 ounces cooked lentils 3 ounces white onion (diced) 4 ounces baby Yukon gold potatoes (sliced)  4 ounces chicken stock 3 ounces Tantillo extra virgin olive oil 2 ounces Italian parsley (chopped) Directions:Heat up Tantillo extra virgin olive oil in sauté pan. Add chicken, and brown on all sides. Remove […]

FETTUCCINE WITH CALICO SCALLOPS & ARUGULA

Serves 4. Ingredients:1/2 pound Calico Bay Scallops2 tablespoons Tantillo Extra Virgin Olive Oil1 1/2 cups roast garlic sauce1 pound fettuccine (fresh preferably)2 handfuls arugula2 heads roasted garlic1 quart water4 ounces butter4 ounces floursalt & pepper (to taste) Directions:Cook the fettuccine. Split the garlic in half and roast it, including the skin, until soft & tender […]

SHRIMP WITH SPAGHETTI

Ingredients: 1/2 lb. Thin Spaghetti 4 oz. Peeled, medium shrimp 3 oz. Tantillo Extra Virgin Olive Oil 3 oz. Thinly sliced red & green peppers 3 Cloves chopped garlic 1 oz. Chopped mint 2 oz. Italian parsley Tantillo Lemon Juice- to taste Directions: Cook spaghetti and set aside.  Season shrimp with red pepper flakes and black […]

ZUPPE DI PESCE AMALFITANO

Ingredients:1/4 cup Tantillo extra-virgin olive oil (plus a little extra for drizzling)5 cloves garlic1 fennel bulb, coarsely chopped1 small leek, washed well and coarsely chopped1 stalk celery, coarsely choppedSea saltFreshly ground black pepper4 fresh Roma or canned San Marzano tomatoes, halves 3 cups canned San Marzano tomatoes and their juice1 cup white wine1 cup Ricard […]

LINGUINE WITH SPICY CLAM SAUCE

Makes 4 to 6 Servings. Ingredients:1 package Linguine 1/2 cup Tantillo Extra Virgin Olive Oil4 cloves garlic, thinly sliced2 cans (6 1/2 oz.) minced clams, drained1/2 tablespoon fresh minced basil leaves or 1/2 teaspoon dried 1/2 tablespoon fresh minced oregano leaves or 1/2 teaspoon dried1/2 teaspoon salt1/2 teaspoon crushed red pepper flakes3 tablespoons fresh chopped parsley2 cups firmly […]

FUSILLI ARRABIATA

Ready in 45 Minutes. Serves 4. Ingredients:1/2 cup Tantillo Extra Virgin Olive Oil, divided6 cloves garlic, sliced1 teaspoon red pepper flakes1 (28 ounce) can diced tomatoes with garlic and olive oil1/2 cup Tantillo Sicilian Style Marinara1 bunch fresh basil, chopped12 ounces of Fusilli2 eggs2 cups bread crumbs1 teaspoon garlic powder1 teaspoon salt1 teaspoon pepper1 pound […]

ANELLETTI PASTA WITH MEAT SAUCE

Ingredients: 1/2 lb. ground beef1/2 lb. Anelletti pasta12 oz. can San Marzano tomatoes3 oz. frozen peas4 cloves garlic, chopped3 oz. Tantillo Extra Virgin Olive Oil1 tsp. tomato paste2 oz. Parmesan cheeseOregano to tasteRed pepper flakes to tasteSalt & pepper to taste Directions: In salted boiling water add pasta. Cook 6-8 minutes and then drain. In […]

ANGEL HAIR WITH CALIFORNIA PLUM TOMATO, BASIL AND GARLIC SAUCE

Ingredients:1 tablespoon plus 1 teaspoon sea salt1-1/2 tablespoons tomato paste2 tablespoons Tantillo extra virgin olive oilOne 28-ounce can whole plum tomatoes5 cloves garlic, sliced1/4cup chopped onions1/2 teaspoon red pepper flakes12 basil leaves, chopped1 pound angel hair pasta Instructions:1. In a medium stockpot, bring 4 to 6 quarts of water plus 1 tablespoon of the salt to […]