Ingredients: 5-6 Large heads of garlic Racconto Extra-virgin olive oil Kosher salt Freshly ground black pepper Directions: Preheat oven to 400°. Slice off top of the head of garlic. Drizzle with oil and season with salt and pepper. Wrap in foil and place in a shallow

Ingredients: 4 cups stale bread, cut or torn into 1-inch cubes 2 cups cherry tomatoes, halved 1 roasted red bell pepper, sliced 1/2 medium sized red onion 1 orange bell pepper, diced 1 tablespoon mustard seeds 2 tablespoons capers, drained 1/3 cup Racconto red-wine vinegar

Ingredients: 1 lb. baby artichokes 2 tbsp. Racconto extra virgin olive oil Juice from one large lemon 2 tbsp. 3 cloves crushed garlic Salt and pepper Cooking Instructions: In a medium bowl combine extra virgin olive oil, lemon juice, garlic, and a pinch of salt. Trim your

Ingredients: 3 Large Tomatoes 2 Loafs of Italian Baguettes (sliced 1/2) 1/2 cup sliced Basil 12 slices of Mozzarella Racconto EVOO Racconto Balsamic Vinegar Salt and pepper Balsamic Reduction: Pour 1 cup of balsamic vinegar into a small saucepan, then turn the heat to medium. 

Salad Ingredients: 1 can Racconto Cannellini beans, rinsed and drained 1 can Racconto Kidney beans, rinsed and drained 1 can Racconto Black beans, rinsed and drained 1 can Racconto Garbanzo beans, rinsed and drained 1/2 red onion, finely chopped (about 1/2 cup) 2 celery

Ingredients: 12 large white button - cleaned, stems removed 3 Tbsp butter 5 clove garlic - minced 1 cup Racconto Italian Seasoning bread crumbs 5 Tbsp Parmesan cheese 1 Tbsp fresh chopped parsley or 1 teaspoon dried 1 cup finely shredded cheddar cheese - or your preferred choice salt/pepper to taste Directions: Preheat

Crispy on the outside, tender on the inside. These little fritters are easy to make and packed with flavor - perfect as an appetizer or side dish. Ingredients: 2 Zucchini's 1 cup Racconto Parmesan Cheese 1 egg 1/2 cup flour 2 tbs chives 1 tsp

Ingredients: 3 packs of cherry tomatoes 3/4 cup Racconto Extra Virgin Olive Oil 1 1/2 teaspoons kosher salt 1 teaspoon black pepper 5 garlic cloves, sliced 8 large thyme sprigs 2 tsp of sugar Dash of Italian Seasoning Directions: Preheat oven to 300°F. Spread tomatoes onto

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

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