welcome
- items 0
- $ 0.00
shop on line
TOSCANO I.G.P. AND SOUP
Origin: Tuscany
Variety: Moraiolo, Leccino, Frantoio
Intensity: Medium-Strong
Flavor and Aroma: Herbal notes, artichoke, green pepper, olive pulp
Suggested Use: Red meat and game, bruschetta, ministrone and hearty soups, bitter greens salads.
Bottle of 17.60 fl oz.
Discover the flavors of Tuscany with a gift from Academia Barilla!
Our gift to you!
For every bottle of Academia Barilla Toscano I.G.P. extra virgin olive oil, receive a free box of Zuppa Toscana, a wonderful soup blend that's ready to enjoy in only 18 minutes!
Enjoy these two wonderful recipes featuring Academia Barilla Toscano I.G.P. extra virgin olive oil and Zuppa Toscana:
TUSCAN STYLE SOUP
A wonderful soup blend of precooked lentils, wheat and spelt with Italian soffritto and herbs that is ready in only 18 minutes!
Serves 3-4
Heat 2 tablespoons of Academia Barilla Toscano I.G.P. Extra Virgin Olive Oil in a large casserole pot. Add the precooked mixed legumes and whole grains, and the contents of bag #1, Italian Soffritto mix.
Cook for about 2 minutes, stirring often over medium heat. Be sure to coat the mixed legumes and whole grains in the Toscano I.G.P. Extra Virgin Olive Oil. Add the contents of bag #2, mixed herbs, and 5 cups of warm water. Cook uncovered over medium heat for about 18 minutes, stirring occasionally. Add salt to taste. Separate into bowls and top withAcademia Barilla Toscano I.G.P. Extra Virgin Olive Oil and fresh black pepper before serving.
Enjoy!
THE CHEF'S GRILLED VEGETABLE SALAD
Serves 3-4
Place the precooked mixed legumes and whole grains and 5 cups of water in a large casserole pot. Bring to a boil and cook over medium heat for 18 minutes. Meanwhile, wash and dry the eggplant, peppers and zucchini. Cut them lengthwise into long strips, about 1/4 inch wide. Grill the vegetables for 2-3 minutes on each side either on a grill or grill pan. Cut the mozzarella into small cubes. Dice the onion and quarter the cherry tomatoes. Once the grains are cooked al dente, drain. Mix all the ingredients together, add Academia Barilla Toscano I.G.P. Extra Virgin Olive Oil, salt and oregano to taste.
Enjoy!
Variety: Moraiolo, Leccino, Frantoio
Intensity: Medium-Strong
Flavor and Aroma: Herbal notes, artichoke, green pepper, olive pulp
Suggested Use: Red meat and game, bruschetta, ministrone and hearty soups, bitter greens salads.
Bottle of 17.60 fl oz.
Discover the flavors of Tuscany with a gift from Academia Barilla!
Our gift to you!
For every bottle of Academia Barilla Toscano I.G.P. extra virgin olive oil, receive a free box of Zuppa Toscana, a wonderful soup blend that's ready to enjoy in only 18 minutes!
Enjoy these two wonderful recipes featuring Academia Barilla Toscano I.G.P. extra virgin olive oil and Zuppa Toscana:
TUSCAN STYLE SOUP
A wonderful soup blend of precooked lentils, wheat and spelt with Italian soffritto and herbs that is ready in only 18 minutes!
Serves 3-4
Heat 2 tablespoons of Academia Barilla Toscano I.G.P. Extra Virgin Olive Oil in a large casserole pot. Add the precooked mixed legumes and whole grains, and the contents of bag #1, Italian Soffritto mix.
Cook for about 2 minutes, stirring often over medium heat. Be sure to coat the mixed legumes and whole grains in the Toscano I.G.P. Extra Virgin Olive Oil. Add the contents of bag #2, mixed herbs, and 5 cups of warm water. Cook uncovered over medium heat for about 18 minutes, stirring occasionally. Add salt to taste. Separate into bowls and top withAcademia Barilla Toscano I.G.P. Extra Virgin Olive Oil and fresh black pepper before serving.
Enjoy!
THE CHEF'S GRILLED VEGETABLE SALAD
Serves 3-4
Place the precooked mixed legumes and whole grains and 5 cups of water in a large casserole pot. Bring to a boil and cook over medium heat for 18 minutes. Meanwhile, wash and dry the eggplant, peppers and zucchini. Cut them lengthwise into long strips, about 1/4 inch wide. Grill the vegetables for 2-3 minutes on each side either on a grill or grill pan. Cut the mozzarella into small cubes. Dice the onion and quarter the cherry tomatoes. Once the grains are cooked al dente, drain. Mix all the ingredients together, add Academia Barilla Toscano I.G.P. Extra Virgin Olive Oil, salt and oregano to taste.
Enjoy!
