Ingredients: 8 ounces tagliatelle or other long ribbon pasta 3 garlic cloves, peeled and minced 3 tablespoons brined capers 1/2 cup mild giardiniera, chopped 1 cup low sodium beef stock 1 teaspoon dried oregano 1 teaspoon red pepper flakes (optional but encouraged) 1/4 cup Caper brine 1/3 cup optional Parmesan Cheese Preparation: In a large
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We adore chimichurri sauce. From grilled meat (it’s best friends with skirt steak), to roasted veggies and everywhere in between, its the LBD of sauces. Ingredients: 1 cup packed Italian parsley 1/3 cup scallion 2 cloves garlic, chopped 1/2 cup olive oil 1/3 cup Red
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Ingredients: 1 Onion 2 Roma Tomatoes 4 cloves of garlic, chopped 2 cans of Racconto Tomato Puree 4 TBSP of Cream Cheese 2 cups vegetable stock Racconto Extra Virgin Oil Preparation: Cut and place tomatoes and garlic on a baking sheet with a drizzle of olive oil
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Ingredients: 8 oz Racconto Datali pasta ½ cup turkey pepperoni 6 cups lettuce (iceberg and spinach work great) 1 cup cherry tomato 1 cup roasted red pepper 1 cucumber 1 cup olives (green or black) 1 avocado 2 lemons** 2 tablespoons Dijon mustard** ¼
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