Where are my Italian food lovers at?! I’ve taken a simple meal we all know and love and elevated it with Con’Olio oils and vinegars.
Burrata with roasted tomatoes
4 oz burrata
handful of cherry tomatoes
2 tbsp Con’Olio single origin Cobrancosa olive oil
1 tsp Con’Olio fig balsamic vinegar
Put a stir fry pan on medium heat and roast tomatoes for 5 minutes or until blistered. Place in a bowl and allow to cool for 10 minutes. Place burrata in a separate bowl, add the tomatoes and drizzle with Cobrancosa olive oil and fig balsamic vinegar. Serve with french bread and enjoy!
Spaghetti with veal meatballs
12 oz ground veal
2 tbsp Con’Olio butternut squash seed oil
1 tbsp tomato paste
2 tbsp finely grated parmesan
3 garlic cloves, chopped
1 tbsp dried parsley
1 tsp dried basil
1 tsp smoked paprika
1 tsp chili powder
1 tsp red chili flakes
salt and pepper
1 egg
2 tbsp cassava flour
12 oz cooked spaghetti noodles
16 oz marinara
Con’Olio organic garlic olive oil, to taste
Preheat oven to 350. Mix the first 13 ingredients in a small bowl until incorporated. Form the mixture into small balls and place evenly apart on a baking sheet. Bake for 20 minutes. Add meatballs to cooked spaghetti noodles and marinara. Top with more grated parmesan, a little drizzle of Con’Olio organic garlic olive oil, and enjoy!
