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INGREDIENTS 2 x 100g beef eye-fillet steaks, trimmed 2 tablespoons Dijon mustard 2 bunches asparagus, woody ends trimmed 2 tablespoons Due Vittorie balsamic vinegar 1/3 cup (80ml) Azzuro Blend extra virgin olive oil 1 garlic clove, crushed 2 cups mixed baby herbs 1/4 cup (40g) pine nuts, toasted 1/4 cup (20g) grated parmesan, plus shaved parmesan to serve METHOD Slice the steaks as thinly as possible, then place the slices between 2 sheets of baking paper and gently flatten with a rolling pin until 1mm thick. Lay out each slice on a work surface and brush with a thin layer...

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Today I will share with you a dessert recipe of crostini. I wouldn’t say that it’s an excellent alternative to a good cake or a cupcake, but such a snack can easily solace a glass of Moscatel or some other sweet wine. Yes, and with a cup of freshly brewed coffee these crostini are just perfect. Recipe by Mike Yarmish from Foodiearium (adapted by Azzuro) Ingredients 1-2 tbsp Azzuro Blend olive oil 1-2 small peaches 1 tbsp honey 5-8 tbsp Argento balsamic vinegar 6 tbsp feta 2 tbsp ricotta half a cup arugala 1-2 tbsp fresh basil Instructions Rub the slices of baguette, as usual, with some olive...

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When seared on the outside and left rare in the middle ahi tuna has a delicious meaty flavor and rich, buttery texture that will make even the most hardcore steak lover smile. This recipe is not only easy to make but takes just a few minutes to cook. It's a wonderful dish to serve guests who might be apprehensive about fish since it has very little fishy flavor if prepared correctly. A word about preparation: Seared ahi tuna is best cooked rare to achieve this signature meaty flavor and buttery texture. When it's overcooked and becomes too dry, that's when it...

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Ingredients: 10  scallops 3 slices bacon 10 ounces baby spinach 4 ounces mushrooms  butter Sea salt and freshly ground pepper  ~3/4 cup  apple cider ~2 tablespoons balsamic vinegar ~1 tablespoon honey Method Place scallops on paper towels and blot dry.  Lightly season with salt and pepper on both sides.  Set aside (keep on towels so they will stay dry, or they will not sear properly.) In a large saute pan, cook bacon until crisp.  Remove bacon, chop into bits (when it cools off) and set aside. Pour off all but about 2 tablespoons of bacon fat from the pan and reheat...

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This is a chicken recipe that can be done in the oven or on a grill. It has a very salty/vinegary taste and a crispy outside. To do on a grill, follow same recipe but you may use a folded foil 'pan' instead of a baking dish. Ingredients 2 cups Due Vittorie Apple Cider Vinegar 1 cup Azzuro Blend extra virgin olive oil 1 egg lightly beaten 3 tsp rock salt 1 tsp Herbes Chicken Rub from Raptor Rubs 8 boneless chicken thighs, skin on Method Prep time :  15 m  Cook time: 45 m  Ready In: 2 h   In a large...

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