Recipes

Sotto Voce Friends & Family Recipes

Sotto Voce Classic Recipes

Spicy Shrimp & Garlic Skewers/Sauté

Uncle Jim O., Tacoma, WA

Ingredients:

1 lb. thawed raw shrimp (20-30 count peeled & deveined)

1 tbsp. bottle minced garlic and 1 tsp. juice

3 tsp. Olio Buon Gustaio (more if needed)

Mix: Garlic & Olio Buon Gustaio

Add shrimp - cover & marinade 30min-1hr

Skewer Shrimp: cook on med hot grill 3-4 min. per side or until opaque

Sauté Shrimp: sauté shrimp over med hot pre-heated pan 3-4 min. or until opaque

Serves 4

Caprese Hors D'oeuvres

Grandma Alice ~ Richmond, WA

Ingredients:

Aceto Balsamico

Olio Pomodoro

Fresh Mozzarella cheese

Tomatoes

Fresh basil

Directions:

Slice tomatoes & mozzarella and alternate in a circle on serving tray

Sprinkle with Olio Pomodoro & Aceto Balsamico

Top with chopped basil

Salsa di Parmigiano

Mom A. ~ Centralia, WA

Ingredients:

8oz Parmesan cheese, crumbled

8oz Assagio cheese, crumbled

1 tbsp. chopped garlic

1 tsp. pepper

2 tbsp. chopped basil

2 tbsp. chopped scallions

1 tsp. pepper flakes

3/4 cup Olio Pomodoro

Directions

Place all ingredients into food processor & pulse for ten seconds

Transfer the salsa into sealed container & refrigerate for up to one week

Bring to room temp. for serving

Bruschetta Pomodoro

Terrilyn J ~ Centralia, WA

Ingredients:

2 cups minced plum tomatoes

1.5 tsp. capers

2 tbsp. chopped Kalamata Olives

1 tbsp. chopped red onion

1 tbsp. chopped fresh basil

1 tbsp. Olio Pomodoro

1/4 tsp. salt

1/4 tsp. Aceto Balsamico

1/8 tsp. pepper

10 slices 1/2in. thick, diagonally cut French baguette

Directions:

Toast both sides of baguettes (optional: rub one side with garlic)

Combine all ingredients except bread

Cover & let stand 30min. Drain mixture

Top each side with one tbsp. or more

Corn Cob Appetizer

Mom W. ~ Lakewood, WA

Ingredients:

4 ears sweet corn

6 tbsp. Olio ai Funghi

3 tbsp. fresh minced garlic

salt & pepper to taste

Directions:

Cut husked corn into one inch rings

Roll rings in oil mixture

Grill corn for two minutes each side

Serve immediately

Cold Pesto Salad

Barbara A. ~ Puyallup, WA

Ingredients:

1 lb. Orzo, cooked & drained

1 cup sweet red pepper, finely diced

1 cup green pepper, finely diced

1 cup celery, thinly sliced

2 bunches green onions, thinly sliced

7oz pesto sauce

juice of one large lemon

1 cup mayonnaise

1 cup Olio Dorato

Pine nuts, salt & pepper, white wine vinegar to taste

Cold Vegetable Rice Salad

Barbara A. ~ Puyallup, WA

Ingredients:

3 cups cooked white rice

1 cup Olio Basilico

1 sweet red pepper finely diced

1 yellow pepper finely diced

1 orange pepper finely diced

1 green pepper finely diced

8-10 radishes, sliced

6 green onions finely diced

salt & pepper, vinegar to taste

Directions:

Mix together, refrigerate to blend flavors

Serve well chilled

Note:

You can select vegetables and adjust amounts according to personal preference

Looks good in a serving dish or scooped onto butter lettuce leaves for individual servings

Strawberry Spinach Salad
Aunt Cathy, McMinnville, OR
Ingredients:

2 bunches baby spinach
1 pkg. almonds
2 pints Strawberries
Dressing for salad
1 cup Olio Santo
1/2 cup apple cider vinegar
1/2 tsp. worcestershire
Add 1 cup sugar
4 tbsp. sesame seeds
1/2 tbsp. paprika
mix together, shake and let chill for 45min.
prior to serving, remove from fridge & let stand at room temp.

Directions:

Mix spinach, strawberries & almonds together
Add dressing to salad just before serving

Lewtata
Don Lewison, Hunts Point, WA

Ingredients:

2 tbsp. Olio Basilico in frying pan on Med-high heat
crack in egg whites, lay onto egg spinach & basil 3:1
place a layer of sliced tomatoes
season with Italian herbs & sea salt
sprinkle with grated cheese of choice
Cover, When spinach wilts slightly, remove & serve in pizza style wedges.

Note:

Try with your own creative add-ins.

 

Santo Spaghetti
Dawn McHugh, Centralia, WA
Ingredients

1 3/4 lb. Roma Tomatoes cut lengthwise
4 cloves minced garlic
2/3 cup chopped fresh basil
1/2 cup Olio Santo
1/2 cup chopped fresh basil

Directions:

Cut tomatoes lengthwise, add salt and pepper,
Pack on minced garlic, 1/3 cup parsley, & 4 tbsp Olio Santo
Bake 60min at 425
Cool, scoop tomatoes out of skin, combine with:
1/4 cup parsley, 1/2 cup Olio Santo, 1/2 cup chopped fresh basil
Toss mixture with 1lb. spaghetti or penne already boiled in water with 1tbsp Olio Santo
Serves 6