Recipies

Pomodoro Basilico

Summer Pasta

Abruzzi Chili

Fired Flank Steak

Ingredients:

Pino's Tuscan Herb Oil

4 bone-in chicken breasts

salt and pepper

Marinate chicken in 1/2 cup of Tuscan herb oil

and add salt and pepper to taste. Make sure to

shake bottle to disperse herbs, tomatoes and garlic when measuring oil. Let chicken marinate for one hour. Place chicken on medium high grill and cook until juices run clear, about 20 minutes.

Ingredients:

Pino's Abruzzi Chili Oil

1 flank steak

salt and pepper

Marinate flank steak in 5 tablespoons of oil, making sure to shake bottle to disperse chili and garlic. Add salt an pepper to taste and let marinate for at least 2 hours up to overnight in the refrigerator. Cook on hot grill for approximately

4-5 minutes on each side. Let rest for 5 minutes and cut thin slices on the bias.

Ingredients:

Pino's Garlic Gusto Oil

1 20oz can cannellini beans

1 small bunch asparagus cut in thirds

1 small zucchini sliced lengthwise

fresh parsley and basil chopped

grated Parmigiano or Romano cheese

salt and pepper

Rinse and drain beans in cold water. Shake bottle and toss vegetables in 2 tablespoons of oil. Cook on a hot grill for 5 minutes. Toss vegetables with beans, parsley, basil and 3 tablespoons of oil. Add salt and pepper to taste. Top with grated cheese.

Ingredients:

Pino's Pomodoro Basilico Oil

1 large tomato, diced

toasted pignoli (pine nuts)

1 lb penne pasta cooked al dente

fresh chopped basil

grated Parmigiano or Romano cheese

Toss first three ingredients together with hot pasta. Add salt and pepper to taste.

Top with basil and cheese to your liking.

Garlic Cannellini

Grilled Vegetables

Tuscan Herb

Grilled Chicken

Ingredients:

Pino's Rosamarino Rustico Oil

4 large russet potatoes,

peeled and cut

salt and pepper

Preheat oven to 400 degrees. In a large Ziploc bag, toss

potatoes in 6 tablespoons oil and sale and pepper to taste,

making sure to shake bottle to disperse rosemary and

tomatoes. Let marinate for 30 minutes at room temperature. Pour out entire contents of bag onto a large baking sheet in a single layer. Bake for 30 minutes or until potatoes turn golden brown.

Rosamarino Rustico

Roasted Potatoes

Limone di Napoli

Pound Cake

Ingredients:

Pino's Limone di Napoli oil

1 cup confectioners sugar

1/2 teaspoon fresh lemon juice

1/2 teaspoon water

1 store bought pound cake

fresh whipped cream

To make glaze combine sugar, lemon juice, water and 1 teaspoon oil and mix in a small bowl. Drizzle glaze over pound cake. Slice and top with generous dollop of whipped cream and serve.

Pino's

Insalata Caprese

Ingredients:

Pino's Cold Pressed oil

1 pound fresh mozzarella

4 large heirloom tomatoes

1/2 cup fresh basil, torn

Sea salt

Freshly cracked black pepper

Slice mozzarella and tomatoes 1/4 inch thick; arrange on serving platter. Sprinkle with fresh basil, salt, and pepper. Drizzle to taste Pino's Cold Pressed Olive Oil .

Food is a great way to bring your family and friends together. Recipes are roadmaps to guide you along the path to preparing delicious dishes. Pino's Press, Inc. oils are so versatile they can be used in virtually any savory

recipe and provide you a convenient shortcut for your meal preparation.

Pino's Garlic Gusto Oil

Pino's Tuscan Herb Oil

Pino's Pomodoro Basilico Oil

Pino's Rosamarino Rustico Oil

Pino's Abruzzi Chili Oil

Pino's Cold Pressed Olive Oil

Pino's Lemon Oil

Chef Dom's Marinara Sauce

Mariner means sailor, but it's the sailors' wives who would wait for their husbands to return home that gave this sauce its name.

It's fresh and delicious, but the best part is that it can easily be made while you're pasta water is boiling.

The traditional marinara sauce calls for oil, garlic, slices of peeled fresh tomatoes, and fresh basil, cooked for about

20 minutes. It's fabulous sprinkled with grated cheese. Mamma's Marinara Sauce takes a little longer to cook.

I guess Papa's ship was further out. And Mamma's nontraditional addition of sun-dried tomatoes really enhances the taste.

In a deep 10-inch frying pan, heat the olive oil and gently sauté the garlic. Add tomatoes, tomato paste and sun dried tomatoes.

Put on medium for 20 to 30 minutes, stirring occasionally. Tear basil leaves into small pieces and sprinkle on top after adding to pasta. Add pepper and grated cheese top taste.This sauce is faulous with fish, scallops, shrimp, or boiled chicken, etc. Alternative:

Add 1 medium onion finely chopped, and sauté the onion with garlic until limp.Note: If fresh tomatoes are used, put them in a pot of boiling water for about 10 seconds until the skin can be easily peeled off. Discard skin. Cut tomatoes into pieces and add to frying-pan mixture. Add tomato paste and sun-driedtomatoes. Makes about 2 quarts of sauce.

For more recipe ideas to use Pino's Artisan Oils, follow the link below to keep bringing flavor back to the table:

Buonanima, Dom DeLuise loved Pino's Press Oils, especailly

the Garlic Gusto that he liked to drizzle over his salad greens.

Rest in peace, Dom

Ingredients:

Pino's Sweet Tomato Oil

1 cup dried orecchiette pasta

2 cups Mediterranean-style mixed salad greens

2 tablespoons sun-dried in tomatoes in oil chopped

1 tablespoon goat cheese, crumbled

2 tablespoons grated Parmesan

2 tablespoons of Pino's Sweet Tomato Oil

Pinch freshly ground black pepper Pinch salt

In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, and a drizzle of Pino's Sweet Tomato Oil.

Fall Orecchiette

Goat Cheese

Pino's Sweet Tomato Oil

Pino's Pomodoro Basilico Oil

Pino's Quick & Easy

Pino's Pizza:

Stretch out fresh bread dough on prepared sheet pan and drizzle with your favorite Pino's oil, adding fresh vegetables, meats and cheese and bake until golden

Caprese Salad:

Top sliced fresh mozzarella cheese and thick sliced vine-ripe tomatoes with fresh basil, a hint of salt and pepper and Pino's for a fresh summer salad

Bruschetta:

Toss fresh chopped tomatoes, diced red onion, chopped fresh basil and parsley, a sprinkle of balsamic vinegar, any Pino's oil and pile atop toasted baguette slices and finish with grated Italian cheese.

Tangy Vinaigrette:

Whisk together any Pino's oil with fresh lemon juice and a dollop of Dijon mustard and toss with fresh greens or use as a marinade for chicken or seafood

ENTER

4 tablespoons of pino's garlic gusto oil

5 garlic cloves, minced

2 28-oz. cans ready-cut peeled tomatoes or

5 pounds fresh tomatoes, peeled and sliced

1 6-oz. can tomato paste

4 tablespoons sun-dried tomatoes, chopped

10 fresh basil leaves

salt & pepper

grated cheese

(315) 935~0110 -Syracuse, NY 13202 Contact Pino's: E-Mail Pino's Press, Inc.