Caprese Salad
Ingredients:
1 tablespoon Sogno Toscano basil olive oil.
1 teaspoon Sogno Toscano garlic olive oil.
1⁄2 teaspoon Sogno Toscano lemon olive oil.
1 teaspoon Sogno Toscano balsamic glaze.
2 Tomatoes (preferably Roma).
1⁄2 pound Mozzarella cheese – sliced 1/4 inch thick.
Pinch of Salt.
Directions:
Slice tomatoes 1/4 inch thick.
Slice mozzarella cheese 1/4 inch thick. Alternate and layer tomatoes and mozzarella on the plate.
Mix and drizzle olive oil mixture over tomatoes and mozzarella.
Decorate with basil leaves (optional).
Add random spots of balsamic glaze.
Dipping Idea
Ingredients:
1 cup sogno toscano olive oil
1/4 tsp oregano
1/4 tsp rosemary
7/8 fresh basil leaves -chopped
2 cloves garlic - minced
salt and pepper to taste
Add On Options:
1/4 tsp red pepper flakes
1/2 cup sogno toscano 10yr aged balsamic vinegar
2 tbsp fresh parmesan cheese
Spicy Shrimp
Ingredients:
1 tsp. garlic oil
1 tsp. black truffle oil
1/4 tsp. spicy pepper oil (optional)
1/4 cup. Diced onion.
1/4 cup. Zucchini 1/4 round sliced.
1/4 cup. Diced red peppers
1/4 cup. Diced tomatoes
15 - medium shrimp peeled and deveined.
1/4 cup. Marinara sauce.
Angel Hair Pasta - ( 8 ounces uncooked. Note 1-1/2 diameter is equal to 4 cups of cooked pasta).
Pinch of salt.
Grated Parmesan cheese to taste.
Grilled Salmon Fillet
Ingredients
1 tablespoon Sogno Toscano garlic olive oil.
1 tablespoon Sogno Toscano basil olive oil.
1 tablespoon Sogno Toscano fennel olive oil.
1⁄4 teaspoon Sogno Toscano spicy pepper olive oil.
1 teaspoon Sogno Toscano balsamic glaze.
1 teaspoon Sogno Toscano extra-virgin olive oil.
1 pound Wild caught fresh salmon.
2 cups Fresh spinach.
1⁄4 cup Medium onion sliced in 1/4 inch rings.
Directions:
Place the Salmon on an aluminum foil covered pan and brush half of oil mixture on the Salmon.
Brush balsamic glaze and place 6 inches under boiler to cook 10 to 12 min.
Prepare and plate fresh spinach with extra-virgin olive oil.
Lightly sauté (3 min.) onion rings in remaining olive oil mixture.
Remove skin in place salmon on a bed of spinach.
Cover with onions and lightly sprinkle balsamic glaze to finish.
