Roasted Garlic with Premium Extra Virgin Olive Oil

Arugula Pasta with Garlic Mushroom Sauce

Ingredients:

Fresh Arugula Pasta Dough

For Creamy Garlic Mushroom Sauce

Directions:

To make pasta:

Place all the dry ingredients for the pasta dough into the bowl of a food processor and pulse to combine.  

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

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

To cook pasta: 

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

In a separate bowl, heat the INFUSED Garlic Olive Oil in a large saute pan over medium heat. Add minced shallots and thinly sliced mushrooms. Saute until just barely golden. Add the garlic and saute for an additional minute.

Pour in the white wine. Reduce by half; about 5 minutes. Add the heavy cream and stir to combine. Simmer the sauce for another minute.

Add the cheese, and stir until the cheese is completely combined. 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 one minute. Serve with additional cheese over the top, if desired.

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Asiago & Black Truffle Mashed Potatoes

Ingredients: 

Directions:

Dice potatoes evenly. Place in a large saucepan. Add salt, and cover with hot water. Bring to a boil over high heat, then reduce heat to maintain a slow boil. Cook until potatoes are tender throughout when poked with a fork. 

Heat the half-and-half, butter, and garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Drain potatoes. Return to pot and continue cooking for 2 minutes. Remove from heat and place in large bowl. Mash by hand, adding the garlic-cream-butter mixture, grated Asiago, and INFUSED Black Truffle Oil.  Stir to combine.

Let stand for 5 minutes to allow the mixture to thicken, then serve hot. Garnish with finely chopped parsley if desired.

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Balsamic Mushroom Bread Pudding

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