Recipes

Sotto Voce Friends & Family Recipes

Sotto Voce’s Classic Recipes

Porcini Potatoes
Ingredients:

1/2 cup Olio ai Funghi
2 lbs. potatoes, cubed
2 Tbsp. milk
2 Tbsp. parmesan cheese

Directions:

Boil potatoes for 12-15 minutes. Drain well & mash, gradually adding oil & milk until soft. Stir in parmesan cheese.

Tomato Bruschetta
Ingredients:

1/3 cup Santo
4 diced roma tomatoes
1 Tbsp. oregano
1 Tbsp. basil
3 Tbsp. minced garlic
salt & pepper to taste

Directions:

Mix all ingredients. Serve on toasted peasant bread, garnish with goat cheese.

 

Ricotta Pesto
Ingredients:

1/4 cup Olio Basilico
8 oz. ricotta cheese
1 cup sweet basil leaves
1/2 cup parmesan cheese
1/3 cup chopped scallions
1/3 cup pine nuts
3 gloves of garlic

Directions:

Combine all ingredients in blender & liquefy. Enjoy on toasted bread or add to warm pasta.
 

Steak Marinade
Ingredients:

1/2 cup Aceto Tre Colori
1/4 cup soy sauce
1/4 cup chopped onion
2 cloves crushed garlic
1 Tbsp. chopped fresh basil

Directions:

Mix all ingredients and pour over meat. Marinate in refrigerator for 4 hours.

 

Cranberry Vinaigrette
Ingredients:

5 Tbsp. Aceto Liqurese
1/2 cup Olio Santo
2 Tbsp. minced shallots
1 tsp. dijon mustard
1 tsp. honey
salt & pepper to taste

Directions:

Combine all ingredients in container & cover. Refrigerate. Use on salads or vegetables.
 

Herbal Pasta Sauce
Ingredients:

2 Tbsp. chopped basil
1 cup sour cream
1/4 cup parmesan cheese

Directions:

Combine ingredients and toss with warm pasta such as fettuccine or linguine.
 

Spicy Seafood Marinade
Ingredients:

1 cup Olio Santo
2/3 cup Aceto Piccante
1 Medium onion, finely chopped
juice of one lemon

Directions:

Mix ingredients & combine with cold seafood. Refrigerate for 4 hours. Grill or sauté using remaining mixture.
 

Marinate di Cucumber
Ingredients:

2-3 cucumbers, peeled & sliced
1 red onion, thinly sliced
1/2 cup Olio Santo
1/4 cup Aceto Toscano
salt & pepper to taste
1 Tbsp. chopped fresh basil
pinch of oregano

Directions:

Place cucumbers and onion in a bowl. Add remaining ingredients. Refrigerate for 2 hours.

 

Barbecued Fish
Ingredients:

2 lbs. fish fillets
3 Tbsp. Olio Santo
1 cup Aceto al Limone

Directions:

Place fish on aluminum foil. Top with oil and vinegar and fold the foil into packets. Barbeque on the grill.
 

Stuffed Melenzana
(eggplant)
Ingredients:

1 medium eggplant
2 cloves garlic, cut in half
Fontina cheese, diced
Italian bread crumbs
Olio Santo
1/3 cup chopped prosciutto
1 tsp. chopped basil
salt & pepper to taste
Marinara (or Spaghetti) sauce

Directions:

Peel eggplant and cut 5 slits, leaving about an inch from each end intact. Sprinkle salt, pepper & basil on the eggplant. stuff each slit with garlic, cheese, and prosciutto. Using Olio Santo, sauté eggplant on all sides until brown. Place eggplant in casserole dish. Pour in the marinara sauce, covering the eggplant. Cook at 400 for 35 minutes.

Cooking with Olio Santo Spiced Olive Oil
Toss with warm pasta. Sprinkle with fresh grated parmesan cheese.
Use to sauté vegetables for stir-fry dishes.
Vinaigrette dressing-3 parts Olio Santo, 1 part herbal vinegar
Use to top off your favorite homemade pizzas.
Pour into saucer with parmesan cheese. Dip bread in mixture.

Cooking with Herbal Vinegars
Aceto Con Peperoni - Sauté fresh vegetables, marinate steak and chicken
Aceto al Limone - Baste chicken and fish, salads.
Aceto Piccante - Pasta Salad, green salad, bloody marys
Aceto Tre Colori - Hamburgers, spicy salads, stir fry, marinade
Aceto Toscano - Pork and Lamb marinade, tomato and cucumber salad
Aceto Liqurese - Spinach Salad, fruit marinade