For the Chinese BBQ Pork
1 pound boneless pork ribs, trimmed of excess fat
1 Tbs. soy sauce
1 Tbs.Olive del Mondo's Roasted Sesame Oil
1 Tbs. Olive del Mondo's Honey Ginger White Balsamic
2 Tbs. oyster sauce
2 Tbs. catchup
2 Tbs. dark brown sugar

Mix all the ingredient together well in a plastic zip-lock bag and marinate the pork for a minimum of 4 hours or overnight.  Preheat the oven to 375 and roast the pork on a baking rack for 2 hours, basting twice with the reserved marinade in the bag.  Proceed to making the dough once the pork is in the oven.  After two hours, remove from the oven and allow to cool.  Cut in to small 1/4 inch pieces and set aside.  

For The Dough
1 cup warm milk
1/4 cup warm water
2 large eggs, (one reserved for egg-washing the dough)
3 tbs. Olive del Mondo's evoo (single varietal)
2 Tbs. granulated sugar
1/2 tsp. salt
3 3/4 cups all purpose flour
2 1/4 tsp. dry instant yeast

If using a bread machine to make the dough, follow the manufacturers directions.  If making the dough in a mixer or by hand, mix all the wet ingredients together in a large bowl.  Add the sugar and salt and whisk to combine.  Combine the flour and yeast and mix in to the wet ingredients.  Knead for up to three minutes and then allow to double in volume for up to two hours, covered in a warm place.  After making the filling below, preheat the oven to 350 and divide the dough in two equal pieces and roll in in to 10 inch long ropes.  Cut each rope in to 8 pieces.  Shape the pieces in to balls and then roll out in to round pancake shapes.  Place two tablespoons of the filling in to the center of each dough circle.  shape the dough around the filling pinching the edges to seal.  Place seal side down on to a parchment lined baking sheet.  Brush with a beaten egg and bake for 25 minutes.       

For The Filling
1 Tbs. Olive del Mondo's evoo (single varietal)
1 tsp. Olive del Mondo's Dark Roasted Sesame Oil
1 Tbs. fresh grated ginger
1 Tbs. crushed garlic
1/2 medium onion diced fine 
1/2 cup water
1 Tbs. oyster sauce
1 Tbs. soy sauce
1 Tbs. plum sauce
1 tbs. Olive del Mondo's Honey Ginger White Balsamic
2 tsp. corn starch

Mix together all the sauces, water and cornstarch together in a small bowl.  In a wok or saute pan over medium flame, heat the vegetable oil.  Add the diced onions and saute until tender and translucent but not browned.  Add the garlic and ginger and cook for another minute.  Add the diced pork and the sauce mixture.  Cook until thickened and heated through.

Makes 16 pork buns.

Ingredients

Fresh Arugula Pasta Dough
1/2 cup fresh baby arugula
1 tablespoon lemon juice
1-1/2 cup fine semolina flour
3/4 cup all-purpose flour
2 large eggs
3/4 teaspoon salt
1 tablespoon garlic olive oil

Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste.

Place all the dry ingredients in to the bowl of a food processor and pulse to combine.  Mix 1/4 cup of the arugula paste with the eggs and olive oil.  Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry.  Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour.

This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.

Bring a large pot of heavily salted water to a boil.

Creamy Garlic Mushroom Sauce

1 cup thinly sliced fresh shiitake and or baby portabella mushrooms
1 medium shallot, minced
2 cloves garlic, minced
2 tablespoons garlic olive oil
1/2 cup white wine
1 cup heavy cream
1/2 cup Tellagio and or Fontina Cheese
Salt & pepper to taste

Heat the garlic oil in a large saute pan set over medium heat. Add minced shallots, and thinly sliced mushrooms and saute until just barely golden. Add the garlic and saute for an additional minute. Pour in the white wine and reduce by half. Add the heavy cream and stir to combine. Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined, then taste and season with salt and pepper to taste.Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan.  Simmer for a minute and then serve with additional cheese over the top, if desired.

Ingredients
¼ Cup Olive del Mondo Tuscan Herb Olive Oil, plus a little more for drizzling
6 eggs
One Handful of Cherry Tomatoes
¼ Tsp Ground Sea Salt
½ Tsp Ground Pepper
2 Medium Chorizo Sausages
6 baby potatoes

Boil potatoes in a pot until tender.

Submerge thinly sliced shallots in lemon juice, with another pinch of salt and pepper. Let them marinate here as they will be used as a garnish for the frittata when served. Beat together eggs, salt, pepper, Tuscan Herb Olive Oil and set aside.

Chop the chorizo and potatoes into bite-zed chunks, and cook on medium heat in an ovenproof pan. Let these cook for a few minutes, then cut tomatoes in half and add to pan. Once they start to golden, add egg mixture and transfer to oven and cook for an additional 10 minutes or until middle is cooked through. Take care not to overcook.

Slice into wedges and serve with shallots on top. You can also garnish with chopped parsley, which is always a nice addition to frittatas of any kind.

Bring the stock to a simmer in a heavy 6+ quart pot.  Slowly whisk in the polenta.  Cook on low stirring frequently for approximately 25-30 minutes.  Remove from heat an stir in the cheese and olive oil.  Adjust the seasoning with salt and pepper if desired.

Ingredients
4 cups baby arugula
3 medium sized golden beets
2  medium Satsuma Tangerines, 1 peeled and divided in to segments, the other juiced
1 Tablespoon Apricot White Balsamic or Premium White Balsamic
1/4 cup + 1 tablespoon Medium Intensity EVOO (with a medium peppery finish!)
1/3 cup good quality, crumbled blue cheese
Sea salt to taste
Fresh ground pepper to taste
1/2 cup Garlic Croutons (see our recipe) - or store bought croutons

Directions
Preheat the oven to 350.  Scrub the beets removing any debris, roots and green parts.  Place the beets on a piece of aluminum foil large enough to fully enclose the beets in to a package.  Drizzle the beets with a tablespoon of EVOO, a sprinkle of sea salt, and 1 tablespoon of water.  Seal the package by crimping the foil and roast the beets for 1 hour or until tender when pierced with a knife.  Allow to cool and then peel.  Cut the beets in to six wedges and set aside.

Just before serving, whisk the tangerine juice with the Apricot or Premium White Balsamic and a pinch of salt.   Slowly drizzle in the remaining EVOO while whisking constantly to make vinaigrette.  In a large bowl, gently toss the arugula with 1/2 of the vinaigrette and then arrange on a plate or platter.  Arrange the tangerine segments, golden beet wedges, and blue cheese over the arugula.  Drizzle the rest of the dressing over the top, then add the croutons, and finish with fresh ground pepper if desired.  Serve immediately.

Makes 4 generous salad portions.

Ingredients
4 medium sweet potatoes, peeled and each cut
lengthwise into 8 wedges
1/3 cup Cinnamon-Pear Balsamic 

2 tablespoons Organic Butter Extra Virgin Olive Oil 
3/4 teaspoon kosher salt or sea salt

Directions
Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.

Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil.  In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.  

Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding.  Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized. 

For The Pasta Dough
2 cups all purpose flour
3 large fresh eggs


Filling
8 oz. fresh goat cheese
1 large egg
1 teaspoon salt
Fresh ground pepper                                                                                


Sauce
1/3 cup thinly sliced shallots
1/3 cup heavy whipping cream
1/3 cup white wine
2 tablespoons of Delizia Mushroom-Sage Extra Virgin Olive Oil
2 tablespoons chopped Italian parsley
Sea salt and fresh cracked pepper to taste

Directions
Whisk together the ingredients for the filling and set aside.  Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin. Bring a a large pot of heavily salted water to boil. Carefully place a heaping teaspoon of filling in rows down the center of the bottom pasta sheet, allowing for at least 1" of space around each mound of filling. Wet the edges around the filling with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper. Once all the raviolis are assembled, in a large saute pan saute the thinly sliced shallots in mushroom sage extra virgin olive oil over medium heat. Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides. Remove the thoroughly drained raviolis to a large serving bowl. Allow the shallots to become golden. When the shallots become golden and caramelized add the white wine and reduce by half.  Add the cream and simmer for an additional minute whisking to combine. Season the sauce with salt and fresh ground pepper.  Pour the warm cream sauce over the the raviolis and toss. Serve immediately.

Serves 4

 Ingredients
3/4 cup Herbs de Provence Olive Oil
Freshly squeezed juice from 1 medium lemon
2 cloves garlic, minced
1 tsp salt
1 tsp  freshly crushed peppercorns