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Archive for May 2011

Amoretti Pasta Salad by Chef Sadhna Sheli, "The Masala Girl"

Amoretti Pasta Salad by Chef Sadhna Sheli, "The Masala Girl"

Amoretti Organic Kalamata Infused Extra Virgin Olive Oil & Amoretti Kalamata Pomegrante Vinagrette

Amoretti Organic Kalamata Infused Extra Virgin Olive Oil & Amoretti Kalamata Pomegrante Vinagrette


Ingredients:
16 oz Whole wheat rotini pasta
2 tablespoons
Amoretti Organic Extra Virgin Kalamata Infused Olive Oil

1 cup Basil, chopped
½ cup Italian flat leaf parsley, chopped
½ cup Amoretti Pomegranate Vinaigrette
1 cup pitted Kalamata olives
¼ cup Sun dried julienne cut tomatoes, drained
1 heaping cup Cherry tomatoes, halved
2 6.5 oz jars Marinated artichoke hearts, drained
1 Red bell pepper, cut into small pieces
1 8oz container Ciliegine or Bocconcini mozzarella, drained
Salt and Pepper

Chef Sadhna Sheli, "The Masala Girl"

Chef Sadhna Sheli, "The Masala Girl"

Directions:
Bring large pot of water to boil. Add 2 tablespoons salt, a splash of
Amoretti Olive Oil
, and pasta.
Cook pasta according to package directions, until just tender.
Drain, and run pasta under cold water until cooled. Add pasta to a large bowl. Add remaining ingredients, and salt and pepper to taste, toss and enjoy!

Sadhna, The Masala Girl is a pastry chef having graduated with honors from Le Cordon Bleu. She loves baking and cooking fabulously flavorful vegetarian food. A forty-two year old wife and mom to two kids and two dogs, living in the suburbs of Los Angeles. She’s a vegetarian (married to a carnivore), a go green advocate, an avid reader, struggling gardener, beauty product junkie, Bollywood nut, workout fanatic, and a neophyte meditator.

Categories : Entrées, Recipes

Amoretti Organic Kalamata Infused Extra Virgin Olive Oil

Amoretti Organic Kalamata Infused Extra Virgin Olive Oil

See Master Baker Jonathan Dendauw of The French Pastry School make the classic French recipe, Fougasse Bread with Organic Extra Virgin Olive Oil infused with the natural flavor and aroma of Kalamata Olives and King Arthur Flour, as demonstrated on CLTV. Fougasse bread can be enjoyed with a Wolfberger Crémant d’Alsace.

The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for pastry and baking.

The French Pastry School instructs over one thousand students and pastry professionals each year and offers three main programs: LArt de la Pâtisserie, a full-time 24-week pastry and baking certificate program; LArt du Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week certificate program; and Continuing Education courses, 3- to 5-day long classes year-round for professionals as well as food enthusiasts.

The French Pastry School offers you the rare opportunity to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Your skills will be finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients.

Categories : Oil & Vinegar, Topics, Videos