Now that we are near the end of summer we are at the point where our gardens, farmers markets and local groceries are full of the best produce. Celebrity Chef Fabio Viviani (Top Chef All Star and Fan Favorite) has created some great summer recipes for Bertolli Olive Oil that let you take advantage of all this summer veggie bounty. I’m even going to throw in one of my own recipes for good measure! Let’s start with the professional. You can even watch Chef Fabio prepare the recipe himself!
Gorgonzola Radicchio Penne
Prep Time: 10 minutes
Cook Time: 8 minutes
1 Tbsp. Bertolli® Classico™ Olive Oil
3 cups chopped radicchio
4 cloves garlic, chopped
1 lb. penne, cooked and drained (reserve ½ cup pasta water)
2 Tbsp. Bertolli® Extra Virgin Olive Oil
2 tsp. Bertolli® Balsamic Vinegar of Modena
1/3 cup crumbled Gorgonzola cheese
Heat Bertolli Classico Olive Oil in 12-inch nonstick skillet over medium heat and cook garlic 1 minute. Add radicchio and cook 2 minutes. Stir in cooked penne, reserved pasta water, Bertolli Extra Virgin Olive Oil, and Bertolli Balsamic Vinegar and cook until pasta is heated through. Stir in Gorgonzola cheese and cook until melted. Season with salt and ground black pepper. Serve, if desired, with crusty Italian bread.
You can find more delicious recipes on the Bertolli web site.
Bertolli sent me all three of their varieties to try: Bertolli® Extra Virgin Olive Oil, Bertolli® Classico Olive Oil and Bertolli® Extra Light Tasting Olive Oil. To put them to the test, I made one of my favorite recipes, which you can see below. The Bertolli Extra Virgin Olive Oil gave it a delicious flavor and blended so well with the creamy cheese, fresh basil and tomatoes.
1 pound mozzarella balls
2 cups cherry tomatoes
1/4 cup Bertolli Extra Virgin Olive Oil
2 Tbsp balsamic vinegar
1/2 clove garlic, finely minced
3 Tbsp fresh basil, chopped
salt and pepper
In a small bowl combine oil, vinegar, and garlic stir well. Place the mozzarella balls in a large bowl. Cut the tomatoes in half and add to the mozzarella. Pour dressing over top. Stir in basil. Sprinkle with salt and pepper. Stir well. Serve immediately, or refrigerate to let flavors meld. If refrigerated, bring salad back to room temperature before serving.
Reader Giveaway: One lucky Thrifty Jinxy reader will win all three types of Bertolli Olive Oil: Bertolli® Extra Virgin Olive Oil, Bertolli® Classico Olive Oil and Bertolli® Extra Light Tasting Olive Oil. To enter, just complete the entry form below by 11:59pm ET on 10/3/13. Good luck!