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
Serves: 8
Prep Time: 10 minutes
Cook Time: 8 minutes
Ingredients:
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
How to make Gorgonzola Radicchio Penne:
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.
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, Cherry Tomato and Mozzarella Balls Caprese Salad. It's so delicious!
You can find more delicious recipes on the Bertolli web site.
Gorgonzola Radicchio Penne
Ingredients
- 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
Instructions
- 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.
Notes
Serve, if desired, with crusty Italian bread.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 161Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 68mgCarbohydrates: 19gFiber: 1gSugar: 1gProtein: 5g
Nutrition is calculated automatically and may not be accurate.
Roxann says
I would make pizza!
Mya Murphy says
Pasta with sauteed vegetables!!
socratesjr says
I like to use Olive oil in brownies…it keeps them more moist, longer.
Becky says
I would make a nice caprese salad..
vivian says
roasted veggies ty.
gail pisani says
Im Italian and have a love for olive oil Haha One of my favorite recipes to make is sauteing artichoke hearts,red cherry tomatoes,with olive oil ,fresh basil and garlic. Throw over some angel hair with parmesean cheese. ssoooo yummy 🙂 Thanks for the give away. Have a great day !i
amy deeter says
i would make some stir fry
Jill Myrick says
I would make a olive oil and red wine dressing to go with a baby soinach and cranberry, pecan salad.
jweezie43[at]gmail[dot]com
Sarah Hall says
Probably a pasta salad.
Kat Emerick says
I would make my shrimp spagetti
KELLY MCGREW says
probably a salad dressing.
thanks!
Vikki Billings says
I would make some chicken and shrimp stir fry
Susan Climan says
I would make Caprese Salad
Heather says
Breaded chicken breasts
Donna L says
I would make Greek salad.
Sheree says
I would make chicken fried chicken
Marcy Strahan says
I would butterfly some jumbo shrimp & stuff with a mix of cream chees & Peppers. The I would wrap each one back together with a slice of bacon & then cook in pan with Bertolli olive oil! I would serve it with some garlic bread also drizzled with olive oil instead of butter!
Heather Croxton says
I would probably try your caprese salad recipe or maybe one of my easy/favorite dinners, which I slice up a pork tenderloin, coat with a mixture of italian bread crumbs and parmesan cheese and fry in olive oil.
Michelle S says
Pasta, with sliced grape tomatoes & garlic. I love it.