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Recipes with Our Olive Oils and Balsamics

Strawberry Balsamic Appetizer

For one dozen appetizers:
12 Triscuit Cracked Pepper & Olive Oil crackers
12 tsp. softened cream cheese
6 ripe, sweet strawberries, halved
Strawberry or traditional Balsamic Vinegar
(Note: If you can’t find the triscuits, you can mix a little olive oil and lots of cracked black pepper into the cream cheese and use a neutral flavored cracker.)
Wash the strawberries, remove the tops and cut them in half. You want to use the sweetest, ripe strawberries you can find for this. The contrast in flavors between the sweetness of the strawberries with the balsamic vinegar and black pepper is what makes this so interesting.
Place a teaspoon of cream cheese on each of the crackers. Top with a strawberry half.
Place the assembled appetizers on a serving dish and add a drop or two of balsamic vinegar to the top of each strawberry.

Sicilian Wedding Soup

1 lb ground beef or veal
1-cup bread crumb
½ -cup grated Romano Cheese
Dash onion powder
2 Eggs
Sea salt and fresh ground pepper, to taste
1-tbsp Nocellara del Belice or Ultra Arbosana Extra Virgin Olive Oil
1 whole chicken (or 2 large cans chicken broth= 4 quart)
2-diced carrots
2 stalks diced celery
1 # chopped escarole
½ # ditalini or any small pasta, cooked and drained
Mix meat, bread crumbs, cheese, onion powder eggs and salt and pepper together and roll into tiny meatballs
~Brown in olive oil. Drain onto paper towels and set aside
~In 4 Quarts water, stew a whole chicken until cooked (if you are really strapped for time, you can buy a pre-roasted chicken). Remove chicken and debone and shred and then return the meat to the pot
~Add carrots and celery
~Bring to a boil
~Add the meatballs and 1 lb. finely chopped escarole
~Reduce the heat and simmer 45 minutes.
~Add drained, cooked pasta to your simmering soup

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