Recipes

Sotto Voce Friends & Family Recipes

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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)

Directions:

• 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