Tuscanini Foods

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Some of the products may include:
Truffle Salt • Extra Virgin Black Truffle Oil • Minced Black Truffle • Truffle Parchment Crackers • Spelt Truffle Costini Crackers • Balsamic Vinegar of Modena • Calabrian Chili Peppers in Oil • Extra Virgin olive oil • Garlic & Spice Grinder • Green Cerignola Olives • Gluten Free Gnocchi • Pitted Kalamata Olives • Roasted Chestnuts with Salt & Pepper • Solid Light tuna in olive oil with Calabrian • Truffle Ketchup • White wine vinegar • Sundried tomatoes • Whole cherry tomatoes

This giveaway is not sponsored, endorsed or administered or associated with instagram. Open to US residents only. Void where prohibited. Giveaway ends February 27, 2024 at midnight.

Truffle Parmesan Gorgeousness by 🤍

RECIPE
1 tablespoon Tuscanini Olive Oil
2 cloves garlic, finely chopped
1/4 yellow onion, finely chopped
2 (13.4-ounce) containers Tuscanini Cannellini Beans
2 cups vegetable broth
1 parmesan rind
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 teaspoon kosher salt, to taste
1/2 cup freshly grated parmesan cheese
1 tablespoon Tuscanini Minced Truffle
parsley, to serve
grilled bread, to serve

1. Heat oil in a tall-sided saucepan over medium heat. Add the garlic and onion, cooking for two to three minutes, or until they begin to soften.

2. Add the beans, broth, parmesan rind, lemon zest and juice.

3. Cover, and let simmer for 15 to 20 minutes. Season with salt, to taste.

4. Remove from heat, add parmesan cheese, and Tuscanini Minced Truffle.

5. Top with parsley and serve with grilled bread.

Postcard from Portofino 📸

Rainbow Macro Bowl with Honey Mustard Tahini Dressing by the fabulous 💛

Rainbow Macro Bowl

1 cup prepared tricolor quinoa
1/2 cup Tuscanini Chickpeas
6 half-moon slices of rainbow radish
1/2 cup sautéed kale
1/3 cup cubed Beets
2 large portobello mushrooms, sliced
1/2 cup roasted butternut squash or sweet potatoes
h**p seeds
Tuscanini Olive Oil, for drizzling
salt
pepper
garlic powder
paprika

Honey Mustard Tahini Dressing
1/3 cup extra virgin olive oil (I prefer the cold-pressed olive oil from Tuscanini)
2 tablespoons Dijon mustard
1 tablespoon stone ground mustard
3 tablespoons honey
2 tablespoons Mighty Sesame Tahini
2 tablespoons lemon juice
2 tablespoons apple cider vinegar

1.
Whisk all dressing ingredients together to combine.
2.
Assemble the bowl ingredients together. Drizzle dressing over.

Win a box filled with the latest Tuscanini goodies (value $150) delivered to your door! It takes less than 10 seconds to enter.

1. Follow  and 
2. Like this post
3. Tag a friend who would love this.

Additional tags count as additional entries.

Some of the products may include:
Truffle Salt • Extra Virgin Black Truffle Oil • Minced Black Truffle • Truffle Parchment Crackers • Spelt Truffle Costini Crackers • Balsamic Vinegar of Modena • Calabrian Chili Peppers in Oil • Extra Virgin olive oil • Garlic & Spice Grinder • Green Cerignola Olives • Gluten Free Gnocchi • Pitted Kalamata Olives • Roasted Chestnuts with Salt & Pepper • Solid Light tuna in olive oil with Calabrian • Truffle Ketchup • White wine vinegar • Sundried tomatoes • Whole cherry tomatoes

This giveaway is not sponsored, endorsed or administered or associated with instagram. Open to US residents only. Void where prohibited. Giveaway ends February 1, 2024 at midnight.

Swooning over this beautiful tablescape by 💕

Motzei Shabbos Eats 🤎

Peanut Butter-Toffee Popcorn

2-3 tablespoons oil
1 cup popcorn kernels
1/2 tablespoon Salt

Topping
1/4 cup (1/2 stick) margarine
1/2 cup dark brown sugar
1/2 cup Peanut Butter
1 10-ounce (280-grams) bag good quality
chocolate chips
nut crunch, optional

Pan-fried halloumi, soft, savory vegetables, and a tangy maple vinaigrette complement the crunchy spinach and radicchio in this delicious one-bowl meal.

Infused with a deep, full-bodied olive oil, it has all the flavors and textures you’re looking for in your next weekday crunch. Get the full recipe on

New year's magic over the Manarola 💫

SAVORY HEAVEN! Try to hold yourself back from eating this topping by the spoonful – that way there’s some left to put over chummus.
Recipe & Photo:

Sundried Tomato Chickpea Topped Chummus

1/2 jar Tuscanini Sun Dried Tomatoes, diced
1 can Glicks Chick Peas, drained and rinsed
1 and 1/2 tablespoons dried parsley
2 teaspoons minced garlic
1/4 teaspoon salt
crack of black pepper
Hummus, store bought or homemade

1. Mix together the diced sun-dried tomatoes, chickpeas, parsley, garlic, salt, and pepper. Add in the oil from the jar as well.

2. The longer it sits, the more flavor it’ll get.

3. Spread hummus onto a plate or in a bowl. Leave a well in the middle and fill it with the tomato-chickpea mixture.

4. Serve with fresh or toasted pitas.

Sun-dried tomatoes meets rich cheese meets fluffy challah ❤️ This grilled cheese is what dreams are made of!

Sun-Dried Tomato Jam

1 cup Tuscanini Sun Dried Tomatoes, drained and roughly chopped, oil reserved
1 tablespoon oil from the sun-dried tomatoes
1 shallot, finely chopped
3 cloves garlic, finely chopped or 3 cubes Gefen Frozen Garlic
1/3 cup Tuscanini Apple Cider Vinegar
4 tablespoons honey
1/2 cup water
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon whole yellow mustard seeds

For Each Sandwich
1 tablespoon butter, unsalted
2 slices challah
2 to 3 slices of medium cheddar cheese
2 tablespoons Sun-Dried Tomato Jam

Jam:

1. Add the oil to a small saucepan over medium heat. Once heated, add the shallots, cooking for two to three minutes, or until the shallots begin to soften.
2. Add the garlic, and chopped sundried tomatoes, cooking until fragrant.
3. Add the apple cider vinegar, honey, water, thyme, salt, and mustard seeds. Bring to a boil, cover, and reduce to a simmer for 25 minutes.
4. Remove the lid, and simmer for an additional 20 minutes, or until the liquid is reduced and it becomes a jammy consistency. Remove from heat, and let cool to room temperature.

Assemble Sandwiches:

1. Heat a skillet over medium-low heat.
2. Spread half a tablespoon of butter on each slice of challah. Place one piece of challah, buttered side down, in the skillet.
3. Spread the sun-dried tomato jam on one slice of toast, and layer with cheese. Top with the second slice, buttered side out.
4. Cook until the cheese begins to melt, and the challah turns golden brown, flipping once. I like to use a spatula to press the sandwich down slightly.
5. Once melted, remove from the skillet and slice.

It's our favorite seasons and we are getting started with these irresistible Deep Fried Ice Cream balls by ✨

Ingredients
1 quart Tuscanini Gelato vanilla or chocolate Ice Cream
2 cups Glicks Flour
2 cups water
2 cups Gefen Cornflake Crumbs
vegetable oil, for frying

1.
Scoop large balls of ice cream onto a baking sheet lined with Gefen Parchment Paper, then freeze until firm, at least an hour.

2.
When firm, stir together the flour and water to make a thick batter. Place the cornflake crumbs in another bowl. Working quickly, dunk each ice cream ball in the batter, making sure to coat thoroughly, then immediately coat with cornflake crumbs. Return to the freezer until firm again, at least an hour. (This step can be done well in advance. Once firm, store the coated ice cream balls in a ziptop freezer bag until ready to fry.)

3.
When ready to fry, heat the oil in a saucepan or small pot to 375 degrees Fahrenheit. Gently lower the coated ice cream into the hot oil and fry until golden, about 20 to 30 seconds. Remove carefully with a slotted spoon and enjoy immediately.

Which one is your favorite?

The classic pasta salad, revisited.

Pasta salad is a classic, but in Marla’s version, there’s no mayo in sight. The pasta is tender and al dente, no sad soggy noodles here. Serve cold or at room temperature.

Salad
1 (16-ounce) package pasta shells (or tortellini)
1/4 cup thinly sliced red onion
1/2 cup diced Tuscanini kalamata olives
1 cup halved cherry tomatoes
1 and 1/2 cups fresh, checked baby spinach

Dressing
1/4 cup Tuscanini extra virgin olive oil
1/4 cup wine vinegar
1/4 cup fresh lemon juice
2 cloves garlic, minced
1 teaspoon honey
dash of salt
dash of pepper

1. Cook the pasta according to package directions.

2. Combine pasta with remaining salad ingredients.

3. Separately, whisk the dressing ingredients until well combined. Pour over salad and toss gently before serving.

Soul food ❤️ Mediterranean Olive Fish by Sina Mizrahi

Ingredients
-3 tablespoons olive oil
-6-8 cloves garlic, crushed
-1 bottle Tuscanini Diced Tomatoes
-1 cup Tuscanini Kalamata Olives, rinsed
-1 tablespoon paprika
-1 teaspoon hot paprika
-1 teaspoon sea salt
-4 halibut fillets
-1/4 cup cilantro leaves, cleaned
-microgreens, for garnish
-Tuscanini Parchment Crackers, for serving

Directions
1. Heat a wide skillet or braiser over medium heat; add olive oil.
2. Add garlic and saute for one to two minutes. Add diced tomatoes and stir to combine. Add olives and seasoning. Cover, reduce heat to medium-low, and cook for five minutes.
3. Add fish in a single layer and cook, covered, for another five to seven minutes (depending on thickness). Add cilantro and cool slightly.
4. To plate, place parchment crackers on a plate. Break fish into large chunks and spoon over crackers; top with microgreens. Serve warm.

all our heart ❤️

Basic Challah Recipe
2 ½ cups warm water
1 tablespoon active dry yeast
½ cup honey
4 tablespoons vegetable oil
3 eggs, divided
1 tablespoon Tuscanini salt
8 cups unbleached all-purpose flour
Gather all ingredients.

Directions
Pour warm water into a large bowl; sprinkle yeast over water. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Beat in honey, oil, 2 eggs, and salt. Add flour, 1 cup at a time, beating after each addition until dough has pulled together.

Turn it out onto a lightly floured surface and knead until smooth and elastic.
Place dough in a large, lightly-oiled bowl and turn to coat.

Cover with a towel and let rise in a warm place until doubled in volume, about 1 ½ hours.

Punch down dough and turn onto a lightly floured surface. Divide in half and knead each half for 5 minutes or so, adding flour as needed to keep it from getting sticky.

Divide each half into thirds and roll into a long snake about 1 ½ inches in diameter.
Pinch the ends of the three snakes together firmly and braid from middle. Either leave as a braid or form into a round braided loaf by bringing ends together, curving the braid into a circle, and pinching ends together.

Grease two baking trays and place the finished braid or round on each. Cover with a towel and let rise for about 1 hour.

Preheat the oven to 375 degrees F (190 degrees C).

Beat the remaining egg and brush a generous amount over each braid; sprinkle with poppy seeds.

Bake in preheated oven until golden brown, about 40 minutes. Cool on a wire rack for at least one hour before slicing.

Our heart is in the East 💔

Sipping Moscato under the twinkling stars, surrounded by the people you love ❤️ Name a more perfect moment.

Melt-in-your-mouth, fall off the bone good. Simple technique and a few good ingredients are all you need to make a really special dish. Recipe by 🔥

RECIPE
Flanken roast, approximately 5-6 pounds
Kosher Salt
black pepper
garlic powder
ground coriander
Tuscanini Cold-Pressed Extra Virgin Olive Oil
10 cloves garlic
3 rosemary sprigs
1/2 cup Baron Herzog Old Vine Zinfandel

1. Rub the salt, pepper, garlic powder and coriander well on to the roast, smear the Tuscanini olive oil over the spices.

2. Add to pot/pan with garlic cloves, rosemary sprigs and the Baron Herzog wine.

3. Place in 250-255-degree oven for six hours (or more) covered. uncover for the last half hour.

all the hummus prettiness from The Chefs Wife ❤️

SAVE THIS! The perfect All-Purpose Balsamic Marinade and Dressing by 🤎

Use as a marinade for chicken or portobello mushrooms, as a salad dressing or drizzled over grilled veggies. Yields 16 ounces

Ingredients
1/2 cup Tuscanini Balsamic Vinegar
1/3 cup olive oil
1/4 cup mayonnaise
1/4 cup honey
1 tablespoon Dijon mustard
4 to 5 cloves garlic , minced
1/2 teaspoon salt
1/2 teaspoon cracked pepper

Combine all ingredients in a jar, close the lid firmly and shake to emulsify.

Truffle lovers only ❤️  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

perfection 💕

Pair your Tuscanini Moscato with pizza, cheese boards or these flaky chocolate cream cheese pinwheels by 🤎

that's amore ❤️
photo credit:

All I want this summer is you ❤️ Fresh & crunchy layered salad by MindBody 20 - get the full recipe!

This truffle risotto is the buttery, umami dish of our dreams ☁️✨ Thank you The Chefs Wife for this gem!

Truffle Risotto

-2 tablespoons olive oil, divided
-1 tablespoon unsalted butter
-5 to 6 shiitake mushrooms, sliced
-2 cloves garlic
-1 teaspoon Tuscanini Minced Truffle
-2 to 3 shallots, finely diced
-1 tablespoon Tuscanini Truffle Salt
-pepper
-1 cup arborio rice
-1/4 cup Baron Herzog Chenin Blanc or other dry white wine
-4 to 4 and 1/2 cups vegetable broth
-1/4 cup Parmesan cheese, and extra to serve
-2 tablespoons chopped parsley, to finish
-2 tablespoons truffle oil, to finish
-sprinkle Tuscanini Sliced Truffles, to finish

Directions
1. Add butter and one tablespoon of olive oil to a pot. Once the butter has melted, add shiitake mushrooms. Cook for about eight minutes over medium heat, until the mushrooms are tender and a little browned. Add garlic, and cook for another two minutes. Turn the heat off, sprinkle with truffle salt, and transfer to a bowl.
2. In that same pot, add the other tablespoon of olive oil.
3. Add shallots, lightly season with truffle salt and pepper, and sauté for a few minutes until they start to soften and turn translucent. Add one teaspoon of Tuscanini minced truffle. Sauté for a few minutes.
4. Add the arborio rice and a little more truffle salt and toast lightly for two to three minutes.
5. Then add the white wine and cook until the alcohol evaporates about two minutes.
6. Start adding the warm broth. Add one ladle at a time, stirring the rice with a wooden spoon in between each ladle. Go slow and keep it on a lower flame – it takes a little time for the rice to release its starches. Patience is key.
7. After about 15 to 20 minutes of ladling broth in and stirring continuously, you should have added about four cups of liquid to the pot, and your rice should be al dente. Add the mushrooms back into your risotto along with chopped parsley, and parmesan cheese. Drizzle over the truffle oil and give it a good stir.
8. To serve, ladle into a round shallow dish, and sprinkle with some fresh chopped chives, sliced truffle, and micro greens.

Authentic Italian Gnocchi, ready in minutes. Swipe to choose from our selection.

Unparalleled elegance, maximum flavor.
Rib Eye Steak with Onion Truffle Jam and Truffle Mashed Potatoes by The Chefs Wife ✨

Get the full recipe on Kosherdotcom

We are obsessed this snack board from ❤️ Would you make this at home?