Bertolli Olive Oil And Balsamic | Recipe For AWESOME!

2013 January 22

Bertolli’s Recipe For Valentine Happiness!

 

I tried out these recipes last week. And WOW. I really like Pork Tenderloin but I don’t think I’ve ever seen such a simple (and yummy) recipe before. And while I LOVE Lentils in soups I can tell you I never would have tried them as a side dish. Trust me people. TRY THIS. Your sweetheart will thank you!

 

STEP 1

Heat Bertolli’s Extra Light Tasting Olive Oil (this stuff is miracle juice, I swear!) in a skillet that is also oven proof. Sprinkle salt & pepper over the tenderloin. Sear it on all sides for a few minutes. Put the WHOLE thing… pan and all into the oven and let cook on 400 degrees about 30 minutes (till meat thermometer reads 160 degrees).

AND PLEASE do NOT do what I did. After the pan comes out of the oven, while finishing the rest of the meal, do NOT grab the handle of the skillet with your bare hands! It’s HOT! It just came out of the oven!! HOT! (I burned my dang hand! Will not do that again!) Cover the tenderloin with tin foil while finishing the rest of the meal.

STEP 2

While the tenderloin is doing its thing in the oven, parboil 10-15 small-ish red potatoes. About 5 minutes. Also bring 3 cups water to boil for the Lentils. Cook the lentils till tender about 25 minutes. Then drain. Set aside.

Set the potatoes aside and chop the veggies for the lentil dish.

STEP 3

Slice the potato ends off and cut in half. Hollow out the centers with a melon baller. (Eat the hollowed out parts with salt if you want… I did!) Cook the sausage and add ricotta and parmasian and spices.

Sprinkle the potatoes with olive oil and salt & pepper, then on a cookie pan spoon in the sausage filling. Once the tenderloin is out of the oven place the potatoes in 475 degree oven till crispy, about 10 minutes. DUDE these were SO yummy, probably more like an appetizer, but even the kids couldn’t get enough of these potato bites!!

STEP 4

Heat olive oil and sauté the veggies for the lentils. Then add the seasonings, cashews and balsamic (oh how I adore balsamic vinegar!). Add the cooked lentils and heat through. You’ll want to sit down and eat the lentil dish straight out of the pan. Go ahead, I’m not looking.

STEP 5

Plate up the dishes. Slice your tenderloin, and drizzle the plates with your new… amazing… (I died it was SO yummy!) Bertolli Balsamic Italian Glaze. If you don’t have this. GO GET SOME! Sweet and Balsamic-y and Wonderful! After drizzling add the tenderloin, lentils and potatoes to the plate…

 

Let your friend taste it first because you are so nice.

 WHITE

 

THEN enjoy it yourself!!

 WHITE

 

I dare you. Make this for Valentine’s Day!!

 

 

The Real Recipes from Chef Fabio Viviani…

PORK TENDERLOIN WITH BALSAMIC LENTILS

Serves 4 | Prep Time: 15 minutes | Cook Time: 1 hour 10 minutes

  • 1 cup dried lentils, rinsed
  • 2 cloves garlic
  • 1 tsp. finely chopped fresh rosemary leaves (optional)
  • 3 Tbsp. Bertolli® Extra Light Tasting Olive Oil, divided
  • 1 pork tenderloin (about 1 1/4 lb.)
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1 cup whole cashews, toasted
  • 1 tsp. Dijon mustard
  • 1 Tbsp. chopped fresh oregano leaves
  • Bertolli® Italian Glaze with Balsamic Vinegar of Modena
  • 3 Tbsp. Bertolli® Balsamic Vinegar of Modena
  • Bertolli® Extra Virgin Olive Oil

 

Preheat oven to 400°F. Bring 3 cups of water to a boil in 2 1/2 quart saucepan. Add lentils, garlic and rosemary. Reduce heat to low and simmer, stirring occasionally, until lentils are tender, about 25 minutes. Drain.

Season pork, if desired, with salt and black pepper. Heat 1 tablespoon Bertolli® Extra Light Tasting Olive Oil in 12-inch ovenproof skillet over medium-high heat and brown pork on all sides. Place pan in oven and roast pork until it reaches an internal temperature of 160°F, about 25 minutes.

Heat remaining 2 tablespoons olive oil in 12-inch, nonstick skillet over medium-high heat and cook carrot, celery, and onions, stirring occasionally, until vegetables are tender, about 10 minutes. Add cashews, Bertolli®Balsamic Vinegar of Modena, mustard and oregano and cook 2 minutes. Stir in cooked lentils and cook 1 minute or until lentils are heated through. Season with salt and black pepper.

Drizzle Bertolli® Italian Glaze with Balsamic Vinegar of Modena on serving plate. Top with pork and lentils. Drizzle with Bertolli® Extra Virgin Olive Oil. Garnish, if desired, with fresh rosemary.

Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California

 

ROASTED BABY POTATOES WITH FRESH SAUSAGE, HERBS AND RICOTTA

Serves 8 | Prep Time: 15 minutes | Cook Time: 15 minutes

  • 20 baby red potatoes
  • 1/3 cup Bertolli® Classico Olive Oil, divided
  • 8 ounces ground sausage
  • 1/3 cup chopped fresh rosemary
  • 1/3 cup chopped fresh sage
  • 1/4 cup chopped fresh parsley, plus more
    for garnish
  • Salt and freshly ground black pepper
  • 8 ounces ricotta cheese
  • 2 ounces Parmesan cheese, plus more for garnish
  • Bertolli® Extra Virgin Olive Oil

 

Preheat oven to 475°F. Boil potatoes 5 minutes until firm. Cut in half and trim bottom of each half so potatoes can stand. Carve a hole in potatoes with melon baller to hold filling.

In skillet, heat 2 tablespoons Bertolli® Classico Olive Oil. Crumble and cook sausage over medium heat until no longer pink. Meanwhile, toss potatoes with remaining Bertolli® Classico Olive Oil and herbs in bowl. Season with salt and freshly ground black pepper to taste. Place potatoes in baking dish.

Mix cooked sausage, ricotta and Parmesan. Season, if desired, with salt and freshly ground black pepper. Spoon filling into potatoes. Roast until crispy, approx. 10 to 15 minutes.

Plate potatoes. Top with chopped parsley and grated Parmesan. Drizzle with Bertolli® Extra Virgin Olive Oil, season with freshly ground black pepper and serve.

CHOCOLATE GLAZED BROWNIES
(I’m so making this tomorrow… I’ll let you know how it goes? Who Knew? Olive Oil in Brownies! What?)

Serves 12 | Cook Time: 25 minutes

  • 2/3 cup Bertolli® Extra Light Tasting Olive Oil
  • 1 cup sugar
  • 1/3 cup water
  • 4 cups semisweet chocolate morsels, divided
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs, beaten
  • 1 cup toasted, chopped pecans (optional)

Preheat oven to 350°F.

Combine Bertolli® Extra Light Tasting Olive Oil, sugar and water in a large saucepan. Cook over medium-high heat until sugar dissolves. Add 2 cups of the chocolate morsels and the vanilla extract; stir until smooth. Let cool 15 minutes. Add flour, baking soda and salt to cooled chocolate mixture. Stir in eggs and pecans, if desired. Spread brownie batter into a lightly oiled, floured 9×13-inch baking pan.

Bake at 350°F for 25 minutes or until toothpick inserted in center comes out clean.

Sprinkle remaining 2 cups chocolate morsels evenly over warm brownies. Let stand 5 minutes to soften and then spread over brownies. Cool brownies completely on wire rack.

DISCLAIMER: I received the four Bertolli products above at no cost to me. I made and loved the recipes above all on my own!

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