Beef Fillets with Balsamic Sauce Recipe
Ingredients:

 

-1/2 cup 25 year Aged Balsamic Vinegar
-1 tablespoon Agota Extra Virgin Olive Oil
-3 fresh thyme sprigs
-2 garlic cloves, crushed
-1 medium shallot, sliced
-1 fresh rosemary sprig
-1 1/2 cups fat-free, lower-sodium beef broth
-4 (4-ounce) beef tenderloin steaks
-3/8 teaspoon kosher salt, divided
-1/4 teaspoon freshly ground black pepper
-2 teaspoons Dijon mustard
2 tablespoons cold butter, cut into pieces
 
Preparation:

1. To prepare steaks, heat a medium saucepan over medium-high heat. Add 25 year old aged Balsamic and the next 4 ingredients (through rosemary) to pan, and bring to a boil. Cook until liquid almost evaporates (about 4 minutes). Add broth; bring to a boil. Cook until reduced to about 1/2 cup (about 10 minutes). Remove from heat; strain mixture through a sieve over a bowl. Discard solids.
4. Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Sprinkle both sides of steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add steaks to pan; sauté for 3 minutes on each side. Let steaks stand 5 minutes.
5. Heat pan to high heat. Add reduced broth mixture to pan; stir in mustard and remaining 1/8 teaspoon salt. Remove from heat. Add butter to pan, 1 piece at a time, stirring with a whisk until each addition is incorporated. Place 1 steak on each of 4 plates; drizzle each serving with about 1 tablespoon sauce. Sprinkle each steak with 1/2 teaspoon thyme leaves, if desired. Divide the vegetable fries evenly among servings.

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Balsamic Roast Pork Tenderloin Recipe

Ingredients:

4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package

4 tablespoons 25 year Aged Balsamic Vinegar

4 tablespoons Agota Extra Virgin Olive Oil

8 cloves garlic, cracked

Steak seasoning blend or coarse salt and black pepper

4 sprigs fresh rosemary leaves stripped and finely chopped

4 sprigs fresh thyme, leaves stripped and finely chopped

 

Directions:

  1. Preheat oven to 500 degrees F.

  2. Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.

  3. Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.

  4. Let meat rest, transfer to a carving board, slice and serve.

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Grilled-Salmon-Marinated-in-Traditional-Barrel-Aged-Balsamic-Vinegar-and-Tuscan-Seasoning-

Balsamic Marinated Salmon

Grilled Salmon Marinated in Traditional Barrel Aged Balsamic Vinegar and Tuscan Seasoning Recipe
 
Ingredients:

-4 – 4 -6 oz. salmon fillets
-2 teaspoons of Tuscan Seasoning
-2 tablespoons of 25 year Aged Balsamic Vinegar
-2 tablespoons of Agota Extra Virgin Olive Oil

TECHNIQUE:

In a large Ziploc bag mix together seasoning, aged balsamic vinegar and oil.  Add fillets, close and massage marinade to evenly coat fillets.  Place the fillets flesh side down in the refrigerator to marinade for at least 4 – 6 hours.

Preheat a grill or grill pan to medium high heat.  Place flesh side down and grill each side of fillets for about 3 – 5 minutes.  Cooking times will vary depending on the thickness of the filet and the type of grill you are using.  Remove from grill and serve with extra balsamic vinegar for drizzling if desired.

Basil, Tomato, Balsamic, and Fresh Mozzarella Sandwich Recipe

 

Ingredients:

-1 (1 pound) loaf Italian bread
-1/4 cup Agota Dipping bOil
1/4 cup 25 year Aged Balsamic Vinegar
6 fresh basil leaves, chopped
-2 tomatoes, sliced
-4 oz fresh mozzarella cheese

Directions
Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches. In a small dish, stir together the Balsamic Vinegar, Agota dipping oil and  drizzle on bread.

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Italian Steak with Balsamic Sauce Recipe

Ingredients:

– 1 teaspoon cracked black pepper
– 2 teaspoons Italian Rub
– 1 teaspoon garlic powder
– 1/4 teaspoon salt
– 2 boneless beef top loin steaks, cut 3/4 inch thick
– 1 tablespoon Agota Extra Virgin Olive Oil
– 1/2 cup reduced-sodium beef broth
-2 tablespoon 25 year Aged Balsamic Vinegar
-1 tablespoon butter
 
Directions:

In a small bowl combine cracked pepper, Italian rub, garlic powder, and salt. Sprinkle evenly over both sides of each steak; rub in with your fingers.
In a heavy large skillet heat oil over medium-low to medium heat. Add steaks; cook until desired doneness, turning once halfway through cooking time. Allow 10 to 13 minutes for medium-rare doneness (145 degrees F) to medium doneness (160 degrees F). Remove steaks from skillet, reserving drippings in the skillet. Keep steaks warm.
For sauce, carefully add beef broth and balsamic vinegar to the skillet; stir to scrape up any crusty brown bits from bottom of skillet. Bring to boiling. Boil gently, uncovered, about 4 minutes or until sauce is reduced by half. Remove from heat; stir in butter.
Divide sauce among 4 dinner plates. Cut each steak in half. Place a piece of meat on top of sauce on each plate; sprinkle with parsley.

Makes 4 servings.

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Sautéed  Brussels Sprouts and Pecans with Balsamic Recipes

Slicing the Brussels sprouts horizontally makes for quick cooking

Ingredients:

-5 tablespoon 25 year Aged Balsamic Vinegar
-2 teaspoons butter
-1 cup chopped onion
-4 garlic cloves, thinly sliced
-8 cups halved and thinly sliced Brussels sprouts (about 1 1/2 pounds)
-1/2 cup fat-free, less-sodium chicken broth
-1/2 teaspoon salt
– 8 teaspoons coarsely chopped pecans

Preparation:

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes or until lightly browned. Stir in Brussels sprouts; sauté 2 minutes. Add broth, aged  balsamic; cook 5 minutes or until liquid almost evaporates, stirring frequently. Stir in salt. Sprinkle with pecans.

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Balsamic Vinaigrette Roasted Chicken Recipe

 

Ingredients:

1/2 cup Agota Balsamiko Vinaigrette

2 tablespoon Dijon Mustard

2 tablespoons fresh lemon juice

2 garlic cloves, chopped

Salt and freshly ground black pepper

1 (4-pound) whole chicken, cut into pieces

1/2 cup low-salt chicken broth

Directions:

  1. Whisk the vinegar, mustard, lemon juice, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

  2. Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken.

 

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Bell Pepper Salad with Fig Balsamic Recipe

makes 8 servings

Time 20 minutes

Ingredients:

– 1/2 pint cherry tomatoes, halved
-1 red bell pepper, diced
-1 orange bell pepper, diced
-1 yellow bell pepper, diced
– 1/2 cup crumbled feta cheese with herbs
-1 teaspoon fresh basil
– salt to taste
-pepper to taste
– 1 avocado, diced
– 3/4 cup cashews
-1 tablespoon Agota Extra Virgin Olive Oil
-2 tablespoon Aged Fig Balsamic Vinegar

Directions:

Mix tomatoes, red bell pepper, orange bell pepper, yellow bell pepper, and feta cheese with herbs in a bowl. Add basil, and salt and pepper to vegetable-grape mixture; toss to coat. Add avocado and cashews to vegetable mixture just before serving. Drizzle olive oil and fig balsamic vinegar over salad; toss to coat.

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Egg Bruschetta with Fig Balsamic and Arugula Recipe

 

Yield: Serves 4
Total: 16 Minutes

Ingredients:

-3 tablespoons finely chopped shallots
-2 1/2 tablespoons Agota Extra Virgin Olive Oil
-3 tablespoons Aged Fig Balsamic Vinegar, divided
– salt to taste
-freshly ground black pepper to taste
-4 ounces French bread baguette, cut into 8 slices
-Cooking spray
-2 tablespoons white wine vinegar
-4 large eggs
-1 (5-ounce) package arugula

Preparation:

1. Combine shallots, olive oil, fig balsamic, salt and pepper, stirring with a whisk. Heat a grill pan over medium-high heat. Lightly coat both sides of each bread slice with cooking spray. Add bread to grill pan; cook 3 minutes on each side or until toasted.
2. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat to medium; add white  vinegar to pan. Break eggs into custard cups. When water cools to a simmer, gently pour eggs into pan; cook 3 minutes or until desired degree of doness. Carefully remove eggs from pan using a slotted spoon.
3. Place 2 toast slices on each of 4 plates. Add arugula to oil mixture; toss. Arrange about 1 cup arugula mixture on each serving;  Top each serving with 1 egg. Serve immediately.

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Baked Spaghetti Squash with Parmigiano-Reggiano and Extra Virgin Olive Oil Recipe

Ingredients:

-1 large spaghetti squash (about 5 pounds)
-4 tablespoons Agota Extra Virgin Olive Oil
-2 medium garlic cloves, finely chopped
-1 medium shallot, finely chopped
-3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving

Directions:

Heat the oven to 400°F and arrange a rack in the middle. Cut squash in half lengthwise and scrape out seeds. Brush flesh with 2 tablespoons of the oil and season generously with salt and freshly ground black pepper. Place squash, cut sides up, on a baking sheet and roast until fork tender, about 50 minutes.
Remove squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape flesh with a fork to make long squash strands; set aside.
Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add garlic and shallot, season with salt and freshly ground black pepper, and cook until softened and lightly brown, about 3 minutes.
Add reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from heat and add cheese a handful at a time while tossing squash to evenly coat. Serve with freshly ground black pepper and extra cheese.

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Caprese Balsamic Recipe

Ingredients:

-4 ripe tomatoes, cut into wedges
-1/3 cup 25 year Aged Balsamic Vinegar
-14 ounces fresh mozzarella cheese, diced
-1 red onion, sliced
-1/3 cup Agota Extra Virgin Olive Oil
-1/4 cup chopped fresh basil
-salt and pepper to taste

Directions:

In a large bowl, combine the tomatoes, cheese, onion, oil, aged balsamic vinegar, basil, and salt and pepper to taste. Toss and chill for 1 hour. Serve on large platter.

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Herb Roasted Pork Loin with Agota Dipping Oil  Recipe
Ingredients:

 6 medium potatoes, peeled and quartered
8 tablespoons Agota Dipping Oil(split)
1 1/2 teaspoons chopped fresh chives
1 (4 pound) boneless pork loin roast
1 teaspoon dried thyme
1 teaspoon onion powder
salt and pepper to taste

 Directions:
Preheat oven to 350 degrees F (175 degrees C). In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with 1/2 the Agota Dipping Oil , chives, salt, and pepper. Rub the pork loin roast with other 1/2  Dipping Oil and onion powder. Sprinkle with salt and pepper. Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing

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Farmers Market Pasta Primavera Made with Extra Virgin Olive Oil Recipe

Ingredients:

-1 lbs Angel Hair Pasta
-1/2 cup Agota Extra Virgin Olive Oil, divided
-4 cloves garlic, diced
-1/2 onion, diced
-2 small zucchini, chopped
-2 small yellow squash, chopped
-6 roma (plum) tomatoes, chopped
-1 green bell pepper, chopped
-20 leaves fresh basil
-1/2 teaspoon red pepper flakes
-1/2 cup grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Place pasta in pot and cook 6 to 8 minutes, until al dente; drain. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes. Mix pasta and cheese into skillet. Continue cooking 5 minutes, or until heated through.

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Greek Lemon Oregano Roasted Potatoes with Extra Virgin Olive Oil  Recipe

Adding liquid to the beginning of the roasting process results in the best of all potato possibilities: As the potato wedges cook, they soak up the lemon juice, olive oil, and water, making them soft and fluffy on the inside. And once the liquid has evaporated, they start to roast, giving them a brown, crispy crust on the outside.

INGREDIENTS:
-4 large russet potatoes, cut lengthwise into sixths
-1/4 cup freshly squeezed lemon juice
-1/4 cup Agota Extra Virgin Olive Oil
-1/4 cup water
-4 teaspoons dried oregano
-4 teaspoons kosher salt
-2 teaspoons lightly packed lemon zest
1/4 teaspoon freshly ground black pepper

INSTRUCTIONS:

Heat the oven to 450°F and arrange a rack in the middle. Place potatoes in a single layer on a baking sheet. Add all remaining ingredients and toss to coat potatoes.
Bake until potatoes are well browned and crispy on all sides, turning halfway through, about 1 hour and 15 minutes.

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Grilled Asparagus with Dijon Mustard, Balsamic Vinegar and Capers Vinaigrette Recipe

Ingredients:

-1 1/2 pounds asparagus spears, trimmed
-1 tablespoon 25 year Aged Balsamic Vinegar
-3 tablespoons Agota Extra Virgin Olive Oil, divided
-1/2 teaspoon kosher salt, divided
1/2 teaspoon Dijon mustard
-1/4 teaspoon freshly ground black pepper
-1 garlic clove, minced
-2 teaspoons capers, coarsely chopped

Preparation:

1. Preheat grill to medium-high heat.
2. Place asparagus in a shallow dish. Add 1 tablespoon oil and 1/4 teaspoon salt, tossing well to coat. Place asparagus on grill rack.; grill 4 minutes or until crisp-tender, turning after 2 minutes.
3. Combine remaining 1/4 teaspoon salt, Balsamic Vinegar, and next ingredients (through garlic); stir with a whisk. Slowly pour remaining 2 tablespoons oil into vinegar mixture, stirring constantly with a whisk. Stir in capers. Arrange asparagus on a serving platter; drizzle with vinaigrette.

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A Simple Tomato Recipe

Buffalo Mozzarella, Cherry Tomatoes and Traditional Balsamic

 

Ingredients:

-2 tbsp Agota 25 year balsamic vinegar
-8 oz package buffalo mozzarella, packed in brine
-5 tbsp Agota extra virgin olive oil

2 cloves garlic chopped fine
-Dash of salt and pepper
-Fresh basil leaves chopped
-4 oz container grape or small cherry tomatoes

Method:

Make dressing by blending, Balsamic Vinegar, oil, garlic, salt, pepper, fresh basil leafs. Add drained mozzarella balls and tomatoes.Drizzle over Buffalo cheese and cherry tomatoes.

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Warm Caprese

Fresh Baked Bread Caprese Recipe

Number of serving: 8 servings
Preparation time: 20 minutes
Cook time: 20 minutes
Ready in: 40 minutes
Difficulty: Very Easy

Ingredients:

-1 container (8 ounce) fresh mozzarella cheese (24 cherry-size balls)
-1 can (11 ounce) Pillsbury refrigerated original bread sticks (12 bread sticks)
-3 tablespoon Agota Dipping Oil
-2 tablespoons Agota Aged Balsamic Vinegar
-2 tablespoons grated Parmesan cheese (Instead of cheese,
-24 toothpicks
-24 grape tomatoes
-24 fresh basil leaves

Preparation:

1. Heat oven to 375 degrees. Spray 24 mini muffin cups with cooking spray. Drain cheese balls; pat dry with paper towels.

2. On work surface, unroll dough; separate into 12 bread sticks. Cut each bread stick in half crosswise; press each half into 3×2-inch rectangle.

3. Spread rounded 1/4 teaspoon  Dipping Oil lengthwise down center of each dough rectangle; top with 1 cheese ball. Carefully stretch dough around cheese; pinch edges to seal completely. Place seam sides down in muffin cups. Brush with Agota Dipping Oil; sprinkle with Parmesan cheese.

4. Bake 14 to 20 minutes or until deep golden brown. Cool 5 minutes. Remove from pan. On each toothpick, thread 1 tomato and 1 basil leaf, drizzle with balsamic, insert into 1 cheese ball. Serve warm.

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Grilled Tomato & Balsamic

Grilled Tomato with Monterey Jack Cheese and Drizzled with Balsamic

 

Ingredients:

-3 large tomatoes or a variety of smaller tomatoes (about 1-1/2 lb. total)
-4 ounces Monterey Jack cheese, shredded (1-1/2 cups)
-1 small green, yellow sweet pepper, finely chopped (about 1/2 cup)
– 1/4  cup toasted sliced almonds
-2  teaspoons of  Agota Aged Balsamic Vinegar

Directions: Slice tomatoes 1/4 inch lay flat.Combine cheese, peppers ,and almonds and top the tomatoes with this mixture

To prepare on a grill, arrange ingredients as above in a shallow disposable foil pan. On a grill with a cover arrange medium-hot coals. Place the pan with the tomatoes in the center of the grill rack. Grill, covered, for 12 to 15 minutes or until cheese is bubbly. Drizzle with Agota Aged Balsamic Vinegar and serve.

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Homemade Marinated Mushrooms

Marinated Mushrooms with Extra Virgin Olive Oil Appetizer Recipe

INGREDIENTS:

-2 cups Agota Extra Virgin Olive Oil
-6 garlic cloves, peeled and smashed
-1 pound small white button mushrooms, cleaned and stems trimmed
-1/3 cup freshly squeezed lemon juice (from 2 medium lemons)
-6 tablespoons finely chopped Italian parsley
-2 tablespoons finely chopped tarragon
-2 teaspoons kosher salt
-1 teaspoon freshly ground black pepper

INSTRUCTIONS:

Heat olive oil and garlic in a large frying pan over medium heat until warmed and fragrant, about 4 minutes. Remove the pan from heat, add mushrooms, stir to coat, and let cool to room temperature.
Add remaining ingredients and stir to coat. Transfer mushrooms to an airtight container and place in the refrigerator to marinate for at least 24 hours and up to 1 week

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