$ 4.50
Drizzling oils or vinegars without a pour spout is a messy business! This pour spout is weighted to open when you tilt the bottle and close when you stand the bottle upright again. Classic and stylish, it works like a charm to both control your pour and protect olive oils and balsamic vinegars from open air.
Ingredients:
| 9 | Lasagna Noodles |
| 1/4 Cup | INFUSED Spicy Calabrian Pesto Olive Oil |
| 1/4 Cup | INFUSED Oregano Olive Oil |
| 1 Medium | Onion, finely chopped |
| 1 Clove | Garlic, minced |
| ½ cup | All-Purpose Flour |
| 1 tsp | Salt |
| 2 Cups | Chicken Broth |
| 1 ½ Cups | Whole Milk |
| 4 Cups | Shredded Mozzarella Cheese |
| 1 Cup | Grated Parmesan Cheese |
| 1 tsp | Dried Basil |
| 1/2 tsp | Fresh-Ground Black Pepper |
| 2 Cups | Ricotta Cheese |
| 2 Cups | Chicken Meat, diced and cooked through |
| 2 pkgs | Frozen Chopped Spinach, thawed and drained |
| 1 TBSP | Fresh Parsley, minced |
| ¼ cup | Parmesan Cheese, grated |
Directions:
Preheat oven to 350°
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 7 to 8 minutes. Drain, and rinse with cold water.
In sauce pan, heat INFUSED Spicy Calabrian Pesto Olive Oil and INFUSED Oregano Olive Oil. Add and sautee the onion and garlic over medium heat until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly.
Mix in the broth and milk. Bring to boil, stirring constantly and cook for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil and ground black pepper, remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken.
Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake 35 to 40 minutes in the preheated oven.
$ 39.95
A very versatile product made with freeze-dried white truffles, just a dash of this powder imparts a distinct truffle flavor which will instantly elevate any dish. Sprinkle it on grilled meat and vegetables, fold it into mashed potatoes, or add to pasta, risotto, scrambled eggs, or even popcorn. Family owned and operated, TartufLanghe stewards over 60 acres of lush forest near Alba, where they harvest three kinds of truffles, including the prized white truffle native to the area. From their laboratory and factory they continuously experiment and innovate, expanding TartufLanghe’s products with more inventive creations, from infused pastas to truffle pearls, salts, honey, and even potato chips.
Net weight: 60g/2.1oz
$ 8.00 $ 11.95
Inspired by the aromatic plants of Mediterranean gastronomy, fragrant basil is harmoniously combined with the white aromatic vinegar to create a special product from Messino of Greece. Vinegar from white Greek wine varieties is flavored with fresh basil, which is preserved and extracted in a natural way. It is characterized by moderate acidity, intense herbal aroma, fresh taste and aftertaste of basil, which increases with aging. Aromatic Messino Basil Vinegar is a great alternative to plain vinegar or fresh herbs in your kitchen and table. COMBINE IT: Use the aromatic basil vinegar in your salads as it complements flavors and adds aroma to every combination.
250ml Bottle
6% acidity
Sold Out
Inspired by the Mediterranean cuisine and gastronomy, our White Wine Vinegar with Garlic is destined to be your new gourmet pantry favorite. A clove of fresh garlic floats in Messino Greek White Wine Vinegar. This unique vinegar is characterized by a strong full aroma with a mild burning taste and slight acidity. It is sure to give a different dimension to your cooking. COMBINE IT: Messino Garlic Vinegar was created to elevate legume dishes such as lentil soup, the famous bean salad or colorful nutritious legumes. Use Messino garlic vinegar to make various traditional salads or appetizers, such as tzatziki, garlic or eggplant salad. Garnish your pickle or lean fish for extra flavor and aroma. It is an integral ingredient for stew, or an interesting addition to homemade sauces of all kinds.
250ml bottle
Product of Greece
$ 8.00 $ 11.95
Inspired by the plants and smells of Mediterranean cuisine, this aromatic vinegar is crafted with the finest Greek white wine vinegar and dried mountain oregano. Elevate your dishes with this harmonious marriage of tangy white wine vinegar and the distinct woody flavor of dried oregano. Explore a world of taste possibilities
250ml bottle
6% acidity
Sold Out
These Citron Flavored Sea Salt flakes add a new dimension to your cooking. They don't dissolve as fast as ordinary table salt and will triggers pleasant fireworks of lemon flavor each time a flake hits your tongue. The color and scent of the flakes add an extra flourish to the dish or dinner table.
$ 5.95
Delight in the earthy harmony of our Wild Mushroom & Sage Infused Olive Oil. Elevate your culinary creations with the robust, umami flavors that this unique combination brings. Whether used for sautéing, drizzling, or as a finishing touch, our gourmet mushroom & sage-infused olive oil adds depth and complexity to your dishes.
Recipes: Roasted Sweet Potatoes, Spinach and Wild Mushroom Crepes, Chicken Papardelle Pasta
Chef Recommended Pairings: Sicilian Lemon White Balsamic, Pomegranate White Balsamic, Grapefruit White Balsamic, Black Cherry Dark Balsamic
The very light around you is green, streaming through the treetops above as you walk across delicate moss, keeping your eyes peeled for useful herbs and plants. A chipmunk scampers across your path -- or was it a faerie? Magic seems tangible here, and it’s easy to understand why sage was once prescribed as a remedy: anything from this forest is sure to contain mystical properties. You spot a mushroom growing organically on a tree, and add it to your already-packed basket. Olive oil infused with the earthiness of sage and wild mushroom adds this forest’s magic to all dishes, including risottos, stuffings, poultry and pork.
For Polenta
| 4 cups | Vegetable or Chicken Stock |
| 1 cup | Polenta |
| 1/3 cup | Pecorino Romano, freshly grated |
| 2 TBSP | Heavy Cream |
| To Taste | Salt and Freshly Ground Pepper |
For Wild Mushroom Ragu
| 3 cups | Assorted Fresh Wild Mushrooms (Oyster, Shitake, Cremini) |
| 2 TBSP | INFUSED Wild Mushroom & Sage Olive Oil |
| 1 medium | Shallot, minced |
| 2 cloves | Garlic, minced |
| 1 cup | Dry White Wine |
| 1 cup | Vegetable or Chicken Stock |
| 2 TBSP | Flat Leaf Parsley, minced |
| 1/3 cup | Pecorino Romano, grated |
| To Taste | Sea Salt and Freshly Ground Pepper |
For Truffled Mascarpone
| 1/2 cup | Mascarpone |
| 1 tsp | INFUSED Black Truffle Gourmet Oil |
| (Stir the INFUSED Black Truffle Gourmet Oil into the Marscapone) |
Directions:
For Polenta
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 and stir in cheese and heavy cream. Adjust the seasoning with salt and pepper if desired.
For the Wild Mushroom Ragu
While the Polenta is cooking, heat the
INFUSED Wild Mushroom & Sage Olive Oil over medium-high in a large 12" saute pan. Add clean, dry mushrooms to the pan.
Cook until the mushrooms caramelize and become crusty golden-brown. Add the shallot, and saute for two minutes, add the garlic and saute for a minute.
Add the wine and cook, scraping up the browned bits from the bottom of the pan until reduced by half. Add the stock and cook until reduced by half again.
Taste and adjust with salt and fresh pepper if desired.
To Serve
Serve the Wild Mushroom Ragu over the hot Polenta. Add a dollop of the Truffled Mascarpone, a sprinkle of pecorino cheese, and a pinch of minced parsley.
Serves 4-6.
.5 oz Bourbon Infused Maple Syrup
.5 oz unsweetened cold brew coffee
2 oz Rye Whiskey
2 dashes Angustura Bitters
Premade Ice Balls
Garnish, Cinnamon Stick
$ 16.00
This beautiful Pour Spout is handcrafted from exotic woods, with a stainless steel weighted spout for easy pour control and a silicon ring for secure sealing. Each item is unique and comes in a beautiful black gift box.
Use on our 200ml, 375ml or 750ml bottles or on any standard pour bottle.
Ingredients:
| 1 sheet | Puff Pastry |
| 1 cup | Guyere Cheese |
| 1 cup | Fontina Cheese |
| 2 | Eggs |
| 2 tsp | Salt |
| 1 tsp | Nutmeg |
| 2 | Zucchini |
| 2 TBSP | INFUSED Traditional Dark Balsamic Condimento |
Directions:
Using a rolling pin, roll out puff pastry sheet to fit an 11x 17 baking sheet. Using the tongs of a fork, “dock” the pastry by poking holes every 2 inches. Bake at 400 degrees for 10 minutes until slightly browned.
Meanwhile, combine cheeses and eggs in a medium bowl.
Thinly slice the zucchini. A mandolin is helpful to make uniform thickness, but you can achieve the same results with careful knife work.
Remove pastry from oven and allow to cool a few minutes. Pour cheese and egg mixture over the top, spreading with a brush to within a ½ inch of all sides. Arrange zucchini over the top. Drizzle with INFUSED Traditional Dark Balsamic Condimento. Return to oven and bake 10 minutes or until golden on the edges. Cut into bite-sized squares with pizza cutter. Serve warm or at room temperature.
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