Tantillo Balsamic Bliss pairing

Bliss with cheese display

 

Tantillo Balsamic Bliss pairs fantastically with your favorite fruit or cheese- reward your tastebuds.

 

Zucchini Ribbon Salad

Ingredients:
2 Zucchinis
Salt and pepper
1-2 oz  Tantillo California Extra Virgin Olive Oil
Sea Salt and Pepper
4 oz baby arugula
1/4 cup toasted pine nuts
Shaved Parmesan as desired
Red pepper flakes to taste

Dressing:
1 pinch cumin
1 lemon, juiced
1 oz Tantillo California Extra Virgin Olive Oil

Directions:
Using a vegetable peeler, peel the zucchini into thin strips and brush with Tantillo California Extra Virgin Olive Oil, salt and pepper. Sauté on low- medium heat for a few minutes and set aside to cool.

In a bowl, whisk dressing ingredients together to a smooth consistency and toss with arugula, pine nuts, red pepper flakes and Parmesan. Plate the arugula salad, with zucchini ribbons on top and serve. Buon Appetito!

 

Light Tuna Salad

Ingredients:
6 oz tuna, in water
10 mixed olives, pitted and seasoned pinch of salt
2 tbsp scallions
1/2 cup parsley leaves
1 cup hummus
2 oz Tantillo Extra Virgin Olive Oil
Pepper to taste
10 grape tomatoes, halved
1 lemon, juiced.
Directions:
In a large bowl, mix tuna, olives, salt and scallions. Separately in a small bowl whisk together hummus and Tantillo Extra Virgin Olive Oil until it’s creamy. Add more olive oil if hummus is too thick. Mix in hummus with tuna and stir in tomatoes & pepper. Squeeze lemon in bowl, mix and serve tuna salad. Buon Appetito!

Spinach and Sun-Dried Tomato Pasta

1⁄2 lb. Mezze Rigatoni
6 oz. Baby Spinach
2 oz. Tantillo California Extra Virgin Olive Oil
1⁄2 c. Chopped Sun-Dried Tomatoes
6 Garlic Cloves (roasted)
Shredded Cheese
Salt & Pepper
Directions:
Cook pasta according to directions on package.
In a sauté pan, heat Tantillo California Extra Virgin Olive Oil and add spinach one handful at a time. Once spinach is added, spoon in about 2 tablespoons of pasta water and let spinach cook for 1 minute then add in tomatoes. Stir in pasta, and roasted garlic. Make sure entire mixture is coated on the pasta and serve with shredded cheese. Buon Appetito!

Watch Stephanie Tantillo and Tony Tantillo make this dish:

http://newyork.cbslocal.com/2014/03/10/stephanie-tonys-table-spinach-sun-dried-tomato-pasta/

Blood Orange Caprese

2 blood oranges, peeled and sliced
2 on-vine tomatoes, sliced
4 slices fresh mozzarella, sliced 1/2 inch thick
5 mint leaves, torn
Drizzle of Tantillo Bliss
Layer blood orange, tomato, and cheese in alternating order. Sprinkle mint on top, and drizzle Tantillo Bliss. Buon Appetito!  **Courtesy of Stephanie Tantillo and Tony Tantillo’s Table

Pasta with Ricotta Cheese

Ingredients:
½ cup pasta
1 cup Tantillo Tomato Basil Marinara Sauce
1 large red tomato- cut into chunks
1 cup whole milk ricotta
1 tablespoon parmesan cheese
Sea salt and pepper to taste.
Directions:
Cook the pasta according to directions on package. Warm the Tantillo Tomato Basil Marinara Sauce in a pan, and add in tomato chunks. In a large bowl mix ½ cup ricotta with a spoonful of pasta water. Fold the pasta in the bowl and mix together. Add some salt, pepper and Parmesan cheese if you desire. Buon Appetito! **Courtesy of Stephanie Tantillo and Tony Tantillo’s Table

Spinach Provolone Chicken

Ingredients:
3 oz. Tantillo Extra Virgin Olive Oil
2 Chicken Breasts
2 Garlic Cloves (crushed)
4 oz. Chicken Stock
4 Slices Provolone
2 c. Spinach (chopped)
Directions:
In a pan, bring 2 ounces of Tantillo Extra Virgin Olive Oil to a medium heat and toss it with spinach. Cook for 3 minutes before adding chicken stock, reduce to a simmer and add garlic. Meanwhile, season chicken with salt and pepper, and cook chicken in remaining Tantillo Extra Virgin Olive Oil on both sides until white in the middle and caramelized, lay sliced cheese on top and cover. When cheese melts, remove from heat and top with spinach. Buon Appetito! **Courtesy of Stephanie Tantillo and Tony Tantillo’s Table

Risotto with Squash and Almonds

Ingredients:
2 oz Tantillo Extra Virgin Olive Oil
½ white onion, diced
1 ¼ cup arborio rice
½ acorn squash, peeled, seeded, and chopped
½ cup chicken stock
4 cups chicken stock, heated
2 tbsp sliced almonds
2 tbsp grated cheese
Red pepper flakes to taste.
Directions:
In a medium sauce pan, heat up Tantillo Extra Virgin Olive Oil  and onion. Sauté until slightly translucent, add in the rice and cook all together, stirring constantly for about 1 minute. Then add squash and cook for an additional minute. Add in white wine, stir until evaporated.

Begin adding the heated stock, 1 cup at a time, adding the following once it has all been soaked into the rice. Once the rice is done and plump, remove from heat.

Stir in almonds, cheese, red pepper flakes. Buon Appetito!  **Courtesy of Stephanie & Tony Tantillo’s Table

Acqua Pazza “Crazy water”

Ingredients:
2 cups grape tomatoes, halved
2 oz Tantillo Extra Virgin Olive Oil
6 garlic cloves
Red pepper flakes to taste
1/2 cup artichoke hearts
1 tbsp capers
5-8 black cured olives
Sea Salt
4 cups water
Branzino filet
Flat leaf parsley leaves
Directions: 
In a large saucepan, add tomatoes, Tantillo Extra Virgin Olive Oil, garlic, parsley, red pepper flakes, artichoke heats, capers, black cured olives, salt and water. Bring water to a boil. Once the water is boiling, reduce to a simmer and allow to reduce for about 30-40 minutes. When water is reduced, add in Branzino filet-skin side up and let cook for 3 minutes and flip. Add parsley. Serve once fish is cooked all the way through. Buon Appetito!

Artichoke Bread Salad

Ingredients:
1/2 loaf day old bread, cubed
1/4 cup Tantillo California Extra Virgin Olive Oil
pinch of sea salt
1 tsp oregano
2 cups artichoke hearts
1 16 oz can chick peas, rinsed and drained
5 fresh mint leaves
8-10 olives, pitted and chopped
2 fresh tomatoes, sliced
2 tbsp Tantillo Balsamic Vinegar
Directions:
In a small saute pan, toss the Tantillo California Extra Virgin Olive Oil and bread with oregano, salt and pepper. Cook on medium heat until bread is slightly browned.
Combine bread cubes, artichoke hearts, chick peas, olives, mint and tomatoes. Drizzle with Tantillo Balsamic Vinegar, toss well and serve. Drizzle with additional Tantillo California Extra Virgin Olive Oil if needed. Buon Appetito!
**Courtesy of Stephanie Tantillo and Tony Tantillo’s Table