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Pasolivo Kitchen Cuisine with Noelle Scotti

Price : $77.85

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On Friday, September 25th we'll have a Quick and Easy Cuisine edition of Pasolivo Kitchen Cuisine featuring recipes created by our very own Noelle Scotti. We'll learn how to make Pasolivo Ramen Bowls, Tuscan Style Mac & Cheese, and Bundt Cake.
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    • On Friday, September 25th we'll have a Quick and Easy Cuisine edition of Pasolivo Kitchen Cuisine featuring recipes created by our very own Noelle Scotti. We'll learn how to make Pasolivo Ramen Bowls, Tuscan Style Mac & Cheese, and Bundt Cake. The featured bundle is for making Pasolivo Ramen Bowls and includes Pasolivo Classic Olive Oil, Sriracha Salt, and Original Nut Crumbs. Enjoy!
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    • On Friday, September 25th we'll have a Quick and Easy Cuisine edition of Pasolivo Kitchen Cuisine featuring recipes created by our very own Noelle Scotti. We'll learn how to make Pasolivo Ramen Bowls, Tuscan Style Mac & Cheese, and Bundt Cake. The featured bundle is for making Pasolivo Ramen Bowls and includes Pasolivo Classic Olive Oil, Sriracha Salt, and Original Nut Crumbs. Enjoy!
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INGREDIENTS:
Ramen:
•1 packet instant ramen
•4 Tbsp Classic Olive Oil, plus more for serving
•4 green onions, diagonally sliced, reserve half for garnish.
•1 leek, thinly sliced rounds (only the white portion)
•2/3 cup shiitake mushrooms, thinly sliced
•1 tsp Sriracha Sea Salt, plus more for serving
•2 1/2 cup water
•2 Tbsp white miso paste
•1 1/2 Tbsp chicken bouillon paste
•1/2 cup snap peas, trimmed
•Half a 16 oz package of firm tofu, ¼” thick slices
•2 soft-boiled eggs, halved
•2 tbsp Original Nut Crumbs

Tuscan-Style Mac & Cheese
Ingredients:
•1 box mix of white cheddar mac n cheese shells
•6 Tbsp Tuscan Olive Oil, divided in half, plus extra for serving
•4 Italian-style chicken sausage links, cut into 1/4” rounds
•2/3 cup button or cremini mushrooms, thinly sliced
•1 medium zucchini, quartered, ¼" slices
•¼ tsp Truffle Sea Salt
•1 tsp tomato paste
•1 1/4 cup frozen chopped spinach
•1/4 cup quartered marinated artichoke hearts in oil
•3 Tbsp grated parmesan or romano, plus extra for serving
•2 Tbsp Pasolivo Artichoke Lemon tapenade

Bundt Cake:
For the cake:
•4 large eggs
•1/2 cup Pasolivo Lemon Olive Oil
•1 box mix yellow cake
•1/4 cup milk
•2 Tbsp Sparkling Citrus Vinegar
•1/2 tsp lemon extract
•2/3 cup full fat vanilla yogurt
•1 packet lemon pudding mix
•Zest of one lemon

For the glaze:
•4 oz cream cheese (half a package)
•1 Tbsp lemon juice
•1 Tbsp Sparkling Citrus Vinegar
•Dash of salt
•1 1/2 cup powdered sugar

For Garnish:
•Powdered sugar for dusting
•3 halved lemon slices
•Zest of one lemon



DIRECTIONS:
Ramen:
Cook the ramen according to package directions, but make sure to discard the flavor packet. Drain and set aside once cooked. Meanwhile, heat 2 tbsp of Classic Olive Oil in a large saucepan. Add in the leeks and green onions, saute over medium heat until softened, about 2 minutes.
In a small separate bowl, whisk together the water, miso paste and chicken bouillon. Once dissolved, add to the saucepan along with the mushrooms and snap peas. Let simmer for 5 minutes until mushrooms are soft. Remove the mushrooms and snap peas from the broth and set aside until ready to serve.
Meanwhile, sprinkle Sriracha Sea Salt on both sides of the tofu slices. In a non-stick skillet over medium heat, add in 2 tbsp of Classic Olive Oil. Once shimmering, add in the tofu. Fry on both sides until golden brown, about 4 minutes. Set aside.
To serve, add a portion of the ramen to a bowl and pour the broth over the top. Arrange the tofu, mushrooms, soft-boiled eggs, and snap peas in the bowl however you like. Sprinkle remaining green onion, Sriracha Salt, and Original Nut Crumbs over the bowls for garnish, along with an extra drizzle of the Classic Olive Oil. Enjoy!

Tuscan-Style Mac & Cheese:
Begin a pot of water on the stove for the pasta shells. Add in the pasta when boiling, and cook until al dente. Reserve ¼ C pasta water before draining. Meanwhile, in a medium pan, add 2 tbsp Tuscan Olive Oil and fry the sausage on medium high heat, about 1-2 minutes on each side or until browned. Remove from the pan and set aside. Next, add in the mushrooms, zucchini, Truffle Sea Salt, tomato paste and an additional tbsp of the Tuscan Olive Oil. Stir until tomato paste is evenly distributed, and fry until the vegetables are golden. Reduce heat to medium and add in the spinach. Sauté for 3 minutes, adding a tablespoon of water or two if the water from the spinach evaporates too quickly. Set aside.
Once the shells are drained, add the shells back into the pot, along with the reserved pasta water, another ¼ C of filtered water, half of the white cheddar packet, remaining 3 tbsp of Tuscan Olive Oil, and the grated parmesan. Stir vigorously, until creamy and smooth, about 2 minutes. Add in the Artichoke Lemon Tapenade, sausage, and vegetables. Serve with extra parmesan, and a drizzle of Tuscan Olive Oil.

Bundt Cake:
For the cake:
Preheat the oven to 350 and place the rack in the middle. In a large mixing bowl, whisk together all the wet ingredients. Next, add in the cake mix and pudding packet, whisk until combined. Pour the batter into a greased and floured 10” bundt pan, and bake for 40-45 minutes, until it’s firm to the touch and springs back.
For the glaze:
Microwave the cream cheese for about 15 seconds, until extremely soft. In a large bowl, add in the cream cheese, Lemon Olive Oil, Sparkling Citrus Vinegar, lemon juice, and salt. Whisk until smooth. Then slowly add in the powdered sugar, until desired consistency and sweetness is achieved. Once the cake is cooled, dust it lightly with powdered sugar through a sieve. Use a spoon to drizzle the glaze over the top, making sure the whole top is covered, cascading down the sides. Top with the lemon slices and some extra zest. Enjoy!


 

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