Watch our video! It’s all about food pairing with our EVOO and Balsamics.
These are some of our favorite recipes featuring Testa’s Pantry Products. All are pretty easy to prepare for unexpected guests or for after a long day at work.
If you have a favorite recipe, please send it along. We love to share!
Here’s the latest:
One of Peter’s Favorites – and so simple!
Sheet-Pan Shrimp with Tomato and Feta
This recipe, adapted from a Mark Bittman recipe from 2013, is a perfect weeknight recipe. It only takes 15 minutes prep time and 5 minutes cooking time. This will serve 2-3 depending upon appetites. Serve with a salad. Quick and easy is what we like.
• 1 garlic clove
• 1 teaspoon salt
• 1 tablespoon chopped fresh oregano
• 1 tablespoon lemon juice
• 2 tablespoons Testa’s Pantry Nocellara Extra Virgin Olive Oil
• Black pepper
• 1 pound peeled extra large shrimp
• Chopped tomatoes, for serving
• Crumbled feta, for serving
1. Turn on the broiler, and position the oven rack close to the heat.
2. Mash garlic clove with salt until it forms a paste. Add chopped oregano, lemon juice, olive oil and lots of black pepper. Toss over peeled shrimp.
3. Spread shrimp out on a pan and broil, 3 minutes first side then flip and broil 1 minute. Scatter chopped tomatoes with shrimp and broil additional minute. Scatter feta over all, leaving pan in oven for one minute with broiler off and door closed.
Olive Oil Cake
- Heat the oven to 375 degrees. Grease a 9-inch round cake pan using the Arbequina extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
- In a large bowl, whisk together the flour, salt, baking powder and baking soda.
- In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
- Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate, remove the parchment, and then flip it back over onto the rack to cool completely. Sprinkle with powdered sugar or serve simply with whipped cream, berries or ice cream. Store leftovers (if any!) in an airtight container at room temperature for up to one week.
- 3 ¼ cups/415 grams all-purpose flour
- 1 tablespoon kosher salt
- ½ teaspoon active dry yeast
- 1 ¾ cups/420 milliliters warm water
- 4 tablespoons Nocellara extra-virgin olive oil, plus more for greasing
- 1 ½ teaspoons coarse sea salt
- Whole or chopped fresh rosemary leaves, dried oregano, fennel seeds, herbes de Provence or other dried herbs, for garnish (optional)
- In a large bowl, whisk together the flour, kosher salt and yeast. Add the warm water to the flour mixture and stir until all the flour is incorporated and a sticky dough forms. (Expect a very wet dough; no kneading required.) Pour 2 tablespoons Nocellara into a medium bowl. Transfer the dough to the bowl, turn to coat, and cover tightly with a lid or plastic wrap. Place in the refrigerator to rest for at least 24 hours or for up to 2 days.
- When you’re ready to bake, brush the inside of a 9-by-13-inch baking sheet with more Nocellara EVOO. Remove the dough from the refrigerator and transfer to the prepared pan. Using your hands, spread the dough out as much as possible, adding EVOO to the dough if needed to keep it from sticking. (Don’t worry if the dough doesn’t yet cover the full pan; it will once it relaxes and rises.) Place the dough in a warm place and let rise until about doubled in bulk. The rising time will vary considerably depending on the season. (In the summer, it may take only 20 minutes for the dough to warm up and rise; in the winter, it can take 1 hour or more.) When the dough is ready, it should be room temperature, spread out on the sheet and fluffy.
- Heat the oven to 450 degrees. Using your palms, pat down the focaccia to an even thickness of about 1 inch, then, using your fingertips, dimple the entire dough. Drizzle it with the remaining 2 tablespoons Nocellara EVOO. Sprinkle the entire surface of the focaccia evenly with the sea salt and herbs, if using.
- Bake, rotating once front to back, until the top is uniformly golden brown, 20 to 25 minutes. Transfer the focaccia on the baking sheet to a wire rack to cool, then slide out of the pan. Enjoy it hot. (Focaccia deteriorates in quality after the first day. If there is some left over, wrap it tightly in plastic and store at room temperature for another day. Day-old focaccia is delicious in soup.)
Let’s Keep It Simple!
Below is a listing of simple recipes ideal for those days when we all prefer no muss and no fuss. Most recipes contain no more than three ingredients. Happy prepping!!
Cucumber and Hummus
Slice seedless cucumber into 1/4 inch rounds; spread with plain hummus and place on serving dish; drizzle with Testa’s Pantry Arbequina EVOO.
Taleggio and Balsamic
Place a block of Taleggio onto a cheese board with a knife and toothpick; pair with a small bowl filled with 1/4 cup of Testa’s Pantry Balsamico di Modena I.G.P. Bronzo for dipping.
Place one cup of fresh arugula leaves on a serving plate; drain one burrata (about 1/2 pound) and place on top of arugula; halve about 12 grape tomatoes and place alongside burrata; drizzle with two tablespoons Testa’s Pantry Nocellara EVOO.
For each individual salad, place two cups of arugula on a plate/serving dish; sprinkle with one tablespoon of toasted pignoli (pine nuts); shave one tablespoon of Parmigiano Reggiano over salad; drizzle with one tablespoon of Testa’s Pantry Hojiblanca EVOO and serve with a wedge of fresh lemon.
Cut grape tomatoes in half from a one pint container; cube 1/2 pound fresh mozzarella into half-inch cubes; chiffonade six large basil leaves; toss together with 1/4 cup of Testa’s Pantry Balsamico di Modena I.G.P. Oro. Serves four as a side dish.
Place a can of chickpeas into a serving bowl; add 1/2 of diced roasted red pepper; sprinkle with one tablespoon of chopped fresh oregano; toss together with 1/4 cup of Testa’s Pantry Arbequina EVOO. If you wish, add about two ounces of broken feta cheese for a bit more punch. Serves four.
Cook one pound of tortellini in boiling, salted water until al dente (tender but firm and not mushy); toss 1/3 cup of Testa’s Pantry Nocellara EVOO; top with shaved Parmigiano Reggiano. Serves two as a main course or four as a side dish. If you wish, add two tablespoons of chopped fresh Italian parsley and a half pound of either grilled shrimp or sliced cooked Italian sausage.
Simple chicken breasts
Season one pound of thinly sliced chicken breast filets with salt and pepper; heat one tablespoon of Testa’s Pantry Organic Koroneiki EVOO to 350 degrees in a non-stick pan; cook filets in heated pan until they begin to brown, then turn over and cook the second side (about three-four minutes per side depending on thickness); place on serving dish with steamed green beans or a green salad, and finish with a second tablespoon of the Koroneiki. Serves four.
Toss one pound al dente-cooked mini penne with one diced red pepper, two stalks of celery cut into quarter-inch slices, and half of a sweet onion, diced, with a simple balsamic dressing*. Serves eight as a side dish.
Watermelon with a twist
Cut the fruit of half of a watermelon into bite-sized cubes and drain thoroughly; toss together with 1/4 cup of minced mint leaves and 1/4 cup of Testa’s Pantry Condimento Bianco Denso. Serves six.
*Simple Balsamic Dressing
Whisk together 1/4 cup of Balsamico di Modena I.G.P Bronzo with one teaspoon sea salt and 1/4 teaspoon fresh crushed black pepper. Slowly drizzle in 1/2 cup Nocellara EVOO (choose Hojiblanca EVOO for arugula salads, Arbequina EVOO for romaine or leaf lettuce salads, or Koroneiki for Kale and mixed green salads), while continuing to whisk until dressing is smooth and creamy. This simple dressing can be made more complex by adding a minced clove of garlic and a chiffonade of four large basil leaves, or 1/2 teaspoon of dried Italian seasoning.
Place one can drained well-cooked or canned chickpeas, (cooking liquid reserved if possible) into a food processor or blender with ½ cup tahini, ¼ cup Testa’s Pantry Arbequina extra virgin olive oil, 2 cloves peeled garlic, or to taste and juice of 1 lemon. Blend well then scrape down sides and add salt and freshly ground black pepper and 1 tablespoon ground cumin or paprika, to taste. Blend for another minute adding cooking liquid or water for consistency, then garnish with additional cumin or paprika and/or chopped fresh parsley.
Below are some more complex recipes that are still easy and simple enough to prep anytime of year!
Kristin’s Pear and Arugula Salad
Courtesy of Kristin V., Manager of Mother Earth’s Storehouse, Kingston, NY
The ingredient amounts listed will make two dinner salads or four side salads
6-7 oz. of Arugula
1 large pear
1 small red onion
4 oz goat cheese
1 Tablespoon orange zest
1 Tablespoon Testa’s Pantry Balsamico di Modena IGP Oro
1.5 Tablespoons Testa’s Pantry Balsamico di Modena IGP Bronzo
4 Tablespoons Testa’s Pantry Hojiblanca EVOO, divided
Salt and Pepper to taste
Thinly slice red onion and caramelize in sauté pan with 1 Tablespoon Testa’s Pantry Hojiblanca EVOO. When translucent and tender, drizzle with 1 Tablespoon Testa’s Pantry Balsamico di Modena IGP Oro and toss until coated. Set aside.
Place arugula in large bowl and top with orange zest and thinly sliced pear that has been seeded and cored. When ready to serve, toss salad with remaining 3 Tablespoons Testa’s Pantry Hojiblanca EVOO, the 1.5 Tablespoons Testa’s Pantry Balsamico di Modena IGP Bronzo, and salt and pepper to taste. Toss in the caramelized onions, top with crumbled goat cheese and enjoy!
Adapted from Mark Bittman and Sam Sifton of the New York Times.
YIELD 8 servings TIME 2 hours
One of our favorites, this moist and fragrant cake calls for our Testa’s Pantry Arbequina Extra Virgin Olive Oil because of its fruity essence, but you can obtain similar results with Testa’s Pantry Organic Koroneiki Extra Virgin Olive Oil. The cake is excellent on its own, but its also great with poached pears or grilled figs.
1 small to medium orange
6 ounces (2/3 cup) almond flour
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 ½ cups sugar
⅔ cup Testa’s Pantry Arbequina EVOO
Confectioners’ sugar for dusting
Place the orange and lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, reduce the heat and simmer for 30 minutes. Drain and cool.
Set oven to 350 degrees, and grease a 9-inch springform pan.
When citrus is cool, cut the lemon in half, and discard pulp and seeds. Cut the orange in half, discarding just seeds. Put fruit in a food processor and process almost to a paste.
In a small bowl, whisk the all-purpose flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almond flour and Testa’s Pantry Arbequina EVOO, and beat on low speed until incorporated. Pour the batter into the pan, and bake for 45 minutes. Let cool for 10 minutes, unmold and dust with confectioners’ sugar.
Lemony White Bean Salad
For The Salad:
5 packed cups (5 ounces) arugula
1 (15-ounce) can cannellini or great Northern beans, rinsed and drained
1/2 small red onion, thinly sliced
3 tablespoons capers, rinsed and drained
For The Dressing:
1 tablespoon fresh lemon juice (about 1 lemon)
2 tablespoons of Testa’s Pantry Condimento Bianco
1 tablespoon of Testa’s Pantry Condimento Bianco Denso
1 teaspoon lemon zest
3 tablespoons Testa’s Pantry Hojiblanca Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper
Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers.
Dressing: In a small bowl, whisk together the lemon juice, Condimento Bianco, Condimento Bianco Denso and lemon zest. Slowly whisk in the oil until smooth and combined. Season with salt and pepper, to taste.
Pour the dressing over the salad and toss well to coat. Serve.
Peach, Corn and Burrata Bruschetta
2 ears corn, kernels cut off
2 small peaches, sliced into thin wedges
1 Fresno or serrano chile, thinly sliced
1/3 cup chopped fresh basil
2 teaspoons Testa’s Pantry Condimento Bianco
1 tablespoon Testa’s Pantry Nocellara Extra-Virgin Olive Oil, plus more for drizzling
1/2 teaspoon kosher salt
Eight 1/2-inch-thick slices ciabatta bread
1/4 cup Testa’s Pantry Nocellara Extra-Virgin Olive Oil
8 ounces burrata cheese, drained and patted dry
1/2 teaspoon flaky sea salt
In a medium bowl, combine the corn, peaches, chile, basil, Condimento Bianco, Nocellara Extra-Virgin Olive Oil and kosher salt. Mix well with a spoon. Let marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
Meanwhile, heat a grill or grill pan over medium-high heat. Brush the ciabatta slices with the Nocellara Extra-Virgin Olive Oil and grill until golden brown, about 1 minute per side.
To serve, tear off small amounts of burrata and place on the toast. Sprinkle with the flaky sea salt. Spoon some of the salad on top. Drizzle with a touch more Nocellara Extra-Virgin Olive Oil if desired.
Grilled Eggplant Salad – Fresh as the harvest!
Courtesy of: MELISSA CLARK, NEW YORK TIMES
Time 25 minutes
Yield about 1 1/2 cups
This is a deeply flavored salad that can be prepared outdoors or indoors as appropriate. Grill a whole fat purple globe (or a traditional purple) eggplant until the skin blisters. Then scrape the soft insides into a bowl and season them with Testa’s Pantry 6 Star White Balsamic, garlic, Testa’s Pantry Hojiblanca Extra Virgin Olive Oil and fresh herbs. A few capers on top add a pleasing brininess. Serve it with pita bread, a good rosé and a hunk of feta, and want for nothing more.
1 large eggplant
1 plum tomato, diced
1 ½ teaspoons Testa’s Pantry Condimento Bianco
½ teaspoon kosher salt, more to taste
½ teaspoon chopped fresh oregano
2 garlic cloves, finely chopped
3 tablespoons Testa’s Pantry Hojiblanca Extra Virgin Olive Oil
3 tablespoons chopped parsley
Black pepper, to taste
Capers, for garnish, optional
Grilled pita bread, for serving
Heat grill, grill pan or broiler to medium high. Prick the eggplant all over with a fork, put in on the grill or under the broiler and close the cover/oven door; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.
New tasty creation – Chicken with potatoes and peas.
Saute 1/2 large chopped onion and one minced clove of garlic in 2 tablespoons Testa’s Pantry Organic Koroneiki EVOO, until onion is translucent. Add 1/2 lb cut up potatoes and cook until almost tender. Then add 1 lb cut up boneless chicken breast that has been seasoned with salt and pepper (you can substitute boneless chicken thighs, cubed tofu, cubed swordfish or peeled shrimp adjusting cooking time accordingly) and cook halfway on medium heat. Add 1/2 lb of halved mushrooms. When protein and mushrooms are fully cooked, add one lb steamed fresh peas. Heat through adding more evoo as necessary and enjoy. This takes about 1/2 hour to prepare and will serve four.
Shrimp Linguine with Herbs, Corn and Arugula
- Kosher salt
- 12 ounces linguine or spaghetti
- 1 pound large shrimp, peeled and deveined, tails removed, if you prefer
- Black pepper
- ½ cup Testa’s Pantry Nocellara Extra Virgin Olive Oil
- 2 cups fresh corn kernels (from 2 to 3 ears)
- 3 garlic cloves, thinly sliced
- ½ teaspoon red-pepper flakes
- 1 cup dry white wine
- 8 ounces baby arugula, spinach or other tender greens
- 2 cups loosely packed, roughly chopped tender herbs, such as basil and mint
- More Nocellara EVOO, for drizzling (optional)
- Bring a large pot of well-salted water to a boil. Add pasta and cook according to package instructions until it is just short of al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
- While the pasta cooks, season the shrimp well with salt and pepper. Pour half of the Nocellara in a deep 12-inch skillet over medium heat. Add the shrimp and sauté until just cooked through, 1 to 2 minutes per side. Remove and set aside.
- Add the corn to the pan and season with salt. Cook, stirring frequently, until browned in spots, 4 to 5 minutes. Add garlic and red-pepper flakes and cook, stirring frequently, 1 minute.
- Add the wine, bring to a simmer and cook until it is reduced by about half, 3 to 4 minutes. Add the cooked pasta to the skillet and toss to combine. Add the arugula by the handful, stirring well between each addition, until wilted, adding some of the reserved pasta water as needed. Add the remaining Nocellara EVOO and the shrimp to the pasta and toss until everything is coated with sauce. Add more pasta water as needed.
- Add half the herbs and toss to combine. Season to taste with salt and pepper. Transfer to a large bowl or serve directly from the skillet. Top with remaining herbs, drizzle with Nocellara, if desired, and serve immediately.