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Lemon Cod with Pasta

4 Cod Fillets
2 Preserved Lemons, flesh discarded, rind minced
1 Tbsp Big Horn Milanese Gremolata Olive Oil
2 Tbsp Big Horn Tuscan Herb Olive Oil
1 Tbsp Oregano
28 oz Crushed Tomatoes
1 lb Cavatappi (corkscrew) Pasta

Lay Cod in a baking dish & coat with Milanese Gremolata. Sprinkle with minced Lemons & bake 30 min at 350 degrees Fahrenheit or until flesh is tender and cooked through. Meanwhile, combine Tuscan Herb, Oregano, and Tomatoes in a pan and simmer on stove 15 min.  Add Salt & Pepper to taste. During Cod’s last 10 min, boil Pasta according to  instructions, then drain and stir into sauce. When Cod is finished baking, serve over pasta & enjoy!

1/4 cup Milanese Gremolata olive oil
1/4 cup Oregano balsamic vinegar
1 lemon, juiced
1/2 tsp. sea salt
1/4 tsp. black pepper
2 lbs boneless leg of lamb, trimmed
and cut into 1″ cubes
2 medium green peppers, cut into 1″ cubes
1 large onion cut into 1″ pieces

Combine marinade ingredients and mix well. Add lamb cubes and marinade 8 hrs. Thread lamb cubes, onion and peppers onto treated wooden skewer. Broil 4 minutes on each side.