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Summer Recipes Brought to You by Bertolli

by Pennie on August 10, 2013

Bertolli

Summer is a great time to try out new recipes – you hopefully have a little more time to spend in the kitchen and have more opportunities to host friends and family!  Celebrity Chef Fabio Viviani (Top Chef All Star and Fan Favorite) has created some great summer recipes for Bertolli Olive Oil that I wanted to share with you.

GorgonzolaPenne

Gorgonzola Radicchio Penne

Watch Chef Fabio prepare this recipe.

Serves: 8
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.

 

FlankSteakFlank Steak With Chickpea Arugula Salad

Watch Chef Fabio prepare this recipe:

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

  • 1 lb. flank steak
  • 1 tsp. Bertolli® Extra Light™ Tasting Olive Oil
  • 1 Tbsp. fresh lemon juice
  • Grated peel from 2 lemons
  • Grated peel from 1 orange
  • 2 Tbsp. Bertolli® Extra Virgin Olive Oil
  • 1 can (15 oz.) can chickpeas, rinsed and drained
  • ½ cup pitted kalamata olives, chopped
  • 2 green onions, sliced
  • ½ cup chopped pepperoncini
  • 4 cups arugula

Season steak with salt and ground black pepper. Heat Bertolli Extra Light Tasting Olive Oil in 12-inch nonstick skillet over medium-high heat and cook steak, turning once, 10 minutes or until desired doneness.

Whisk together lemon juice, lemon peel, orange peel, and Bertolli Extra Virgin Olive oil in medium bowl. Add chickpeas, olives, green onions and pepperoncini. Add Arugula; toss to coat.

Slice steak and serve salad on top.

 

Tuna

Spicy Mediterranean Linguine With Tuna

Watch Chef Fabio prepare this recipe.

Serves: 6
Prep Time: 10 minutes
Cook Time: 8 minutes

  • 2 Tbsp. Bertolli® Classico™ Olive Oil
  • 4 cloves garlic, sliced
  • 1 tsp. red pepper flakes
  • ½ cup pitted kalamata olives, chopped
  • 2 Tbsp. drained capers
  • 2 Tbsp. chopped pecans
  • 1 can (5 oz.) tuna packed in water, drained
  • 12 ounces linguine, cooked and drained
  • ¼ cup torn fresh basil leaves
  • 1 Tbsp. Bertolli® Extra Virgin Olive Oil

Heat Bertolli Classico Olive Oil in 12-inch nonstick skillet over medium heat and cook garlic and red pepper flakes 1 minute. Add olives, capers and pecans and cook 2 minutes. Stir in tuna. Add cooked linguine; toss to coat. Add basil and Bertolli Extra Virgin Olive Oil and cook until linguine is heated through, about 2 minutes. Season with salt and ground black pepper. Serve, if desired, with crusty Italian bread or side salad.

Find more great Bertolli recipes here!

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{ 4 comments… read them below or add one }

1 Sarah L August 10, 2013 at 8:51 pm

I like the Linguine With Tuna since it’s quick and has flavors I like. Thanks for the recipes.

2 Christy Anderson August 10, 2013 at 10:45 pm

These look great! Thanks for sharing the recipes!

3 Maralea August 11, 2013 at 9:28 am

These recipes look great!

4 Yona August 11, 2013 at 4:25 pm

Hmmm – I’d love to try a salad with chickpeas and steak – I’ve recently started incorporating steak into my diet.

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