Bertolli



**Disclosure: Our family was provided with a bottle of Bertolli to use and experience in our own recipes! No compensation was received.  Your opinion my vary.  

As we near into the holiday season, it's a great time to try out new recipes – you hopefully have a little more time to spend in the kitchen and have more opportunities to host friends and family! I love using olive oil, so much more than any other oil.  It adds that extra bit of flavor and is said to be more healthy for you.  It also is thinker, so I don't have to use as much because a little bit seems to go pretty far.  Celebrity Chef Fabio Viviani (Top Chef All Star and Fan Favorite) has created some great summer recipes for Bertolli Olive Oil that we want to share with you. Chef Fabio’s recipes are pasted below along with links to each recipe on the Bertolli website. Also, see below for links to YouTube videos that feature Chef Fabio preparing the recipe (he’s a hoot to watch!).  



Flank Steak With Chickpea Arugula Salad

Watch Chef Fabio prepare this recipe: http://youtu.be/zd8VlM7lllQ


Serve: 4

Prep Time: 15 minutes
Cook Time: 10 minutes

1 lb. flank steak
1 tsp. Bertolli® Extra Light™ Tasting Olive Oil
1 Tbsp. fresh lemon juice
Grated peel from 2 lemons
Grated peel from 1 orange
2 Tbsp. Bertolli® Extra Virgin Olive Oil
1 can (15 oz.) can chickpeas, rinsed and drained
½ cup pitted kalamata olives, chopped
2 green onions, sliced
½ cup chopped pepperoncini
4 cups arugula

Season steak with salt and ground black pepper. Heat Bertolli Extra Light Tasting Olive Oil in 12-inch nonstick skillet over medium-high heat and cook steak, turning once, 10 minutes or until desired doneness.

Whisk together lemon juice, lemon peel, orange peel, and Bertolli Extra Virgin Olive oil in medium bowl. Add chickpeas, olives, green onions and pepperoncini. Add Arugula; toss to coat.

Slice steak and serve salad on top.



Spicy Mediterranean Linguine With Tuna


Watch Chef Fabio prepare this recipe: http://youtu.be/QG9H3J5xSaI


Serves: 6


Prep Time: 10 minutes
Cook Time: 8 minutes

2 Tbsp. Bertolli® Classico™ Olive Oil
4 cloves garlic, sliced
1 tsp. red pepper flakes
½ cup pitted kalamata olives, chopped
2 Tbsp. drained capers
2 Tbsp. chopped pecans
1 can (5 oz.) tuna packed in water, drained
12 ounces linguine, cooked and drained
¼ cup torn fresh basil leaves
1 Tbsp. Bertolli® Extra Virgin Olive Oil

Heat Bertolli Classico Olive Oil in 12-inch nonstick skillet over medium heat and cook garlic and red pepper flakes 1 minute. Add olives, capers and pecans and cook 2 minutes. Stir in tuna. Add cooked linguine; toss to coat.  Add basil and Bertolli Extra Virgin Olive Oil and cook until linguine is heated through, about 2 minutes. Season with salt and ground black pepper.   Serve, if desired, with crusty Italian bread or side salad.

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