Old World Favorites Gift Set Recipes
We Sicilians take our ingredients and flavors seriously. Basil, Tuscan herbs, garlic, traditional balsamic…these flavors and more are what make our dishes family favorites. You can find these gift sets in our stores or buy it online: www.sigonas.com
60ml bottles included in this gift set:
- Wild rosemary olive oil
- Traditional 12-Year aged balsamic
- Tuscan herb oil
- Strawberry balsamic
- Black Mission fig balsamic
- Garlic olive oil
Check out these recipes!
Wild Rosemary Oil & Herb Roasted Baby Heirloom Tomatoes
Roasting tomatoes bring out their natural sweetness, and roasting them with an herbaceous infused olive oil gives them an intense flavor unmatched by only adding herbs to the roasting process. These burst tomatoes are simply fantastic on fish, gyros or simply served with ricotta and flatbread or crackers. Serves about 4 to 6.
Ingredients
Ingredients:
- 1 pint locally grown organic, baby heirloom tomatoes
- 2 Tbsp Sigona’s wild rosemary olive oil plus more for drizzling
- 2 cloves garlic minced
- 3 Tbsp chopped fresh basil divided
- Salt and pepper to taste
Serving options:
- Pan-seared fish
- Ricotta and seasoned crackers or flatbread
- Mediterranean gyros with tzatziki
Instructions
- Preheat oven to 400°F.
- Place tomatoes in a 9×13 glass roasting dish. Drizzle with olive oil, add the garlic, half the basil, salt and pepper. Gently mix ingredients together in the dish by simply swishing the dish from side to side, moving the ingredients around until well coated.
- Roast for 15 to 20 minutes or until the tomatoes have wrinkled and the skin has popped. Remove from oven and transfer to a serving dish, juices and all. Top with remaining basil and, if desired, more olive oil. Serve warm.
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Sicilian-Style Local Strawberries in a Balsamic Reduction over Vanilla Bean Gelato
A good balsamic is already sweet due to the aging process, and our infused balsamics, such as the espresso, vanilla or strawberry balsamic, are the perfect combination of sweet & tangy. Serves 2.
Ingredients
Ingredients:
- 1 cup strawberries stem removed, sliced
- 1 1/2 Tbsp. Sigona’s 12-year aged condimento tradizionale balsamic
- A generous scoop of vanilla bean gelato
- Get fancy! Add a small sprig of mint or basil as garnish
Instructions
- Place the berries and balsamic into a saucepan and warm over medium heat. Bring it to a slow simmer; let reduce for only about a minute. The balsamic will continue to reduce from residual heat, so don’t let it get too thick over direct heat.
- Scoop gelato into two bowls and evenly pour the reduction directly over the top of each serving. Garnish with a mint sprig and serve.
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Fresh Strawberry, Kale and Orzo Salad with a Strawberry Balsamic Vinaigrette
This hearty salad serves nicely as a side or as a main dish, and is just lovely with any fresh berry. If you go with blueberries, try our blueberry balsamic in the vinaigrette. Instead of orzo, you can use farro, an ancient grain, if you’d like. Enjoy! Serves 3 to 4.
Ingredients
For the Salad:
- 3/4 cup uncooked orzo
- 1 cup chopped fresh strawberries
- 1/4 cup chopped walnuts or pecans look for some of our glazed varieties at Sigona’s
- 1/3 cup cubed or crumbled Feta or goat cheese
- 2 cups shredded kale
- 2 Tbsp minced basil optional
For the Vinaigrette:
- 1 garlic clove minced
- 1 Tbsp minced shallot
- 2 tsp honey such as orange or eucalyptus from Honey Hole Honey, Co. (available at Sigona’s)
- 2 tsp fresh lemon zest
- 1 Tbsp fresh lemon juice
- 2 Tbsp Sigona’s strawberry balsamic
- 1/4 cup Sigona’s Fresh Press extra virgin olive oil Mix it up! Try Sigona’s basil olive oil for more flavor!
- Salt and pepper to taste
Instructions
- Cook the orzo just to al dente, according to package directions. Fluff and allow to cool in the fridge for about 20 minutes, stirring once.
- Meanwhile, in a small bowl, whisk together the garlic, shallot, honey, lemon zest, lemon juice and the balsamic. While whisking briskly, drizzle in the olive oil and mix well to emulsify the mixture. Season with salt and pepper. Set aside.
- In a large bowl, gently mix together the cooked and cooled orzo, the strawberries, nuts, cheese, shredded kale and basil, if using. Drizzle the vinaigrette over the top and toss to incorporate. Season with salt and pepper.
- Serve chilled or at room temperature.
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Onion & Fig Balsamic Marmalade
Think caramelized onions meets our fan-favorite Black Mission fig balsamic. This condiment is perfect on a grilled pork chop, served as part of a charcuterie with a white cheddar or even layered on a sandwich or a turkey burger. Adapted from The Big Book of Backyard Cooking. Makes about ¾ cup.
Ingredients
Ingredients:
- 1 large yellow onion quartered and sliced
- 1 ½ Tbsp butter preferably unsalted
- 1 Tbsp sugar
- 1/2 cup Sigona’s fig balsamic
- 1/4 cup dry red wine such as Pinot Noir
- 1 Tbsp Sigona’s fig jam or 2 dried figs, diced
- About 1/4 tsp each salt and coarsely ground black pepper
Instructions
- Melt butter in a medium, heavy-bottomed saucepan. Add the onion and cook, stirring, for about 5 minutes. Add the sugar and stir to incorporate. Cook, stirring, until onion is very soft and browned, about 10 minutes.
- Add the fig balsamic, wine and jam, stir to incorporate. Reduce heat to medium-low/low and simmer, stirring occasionally, the mixture until most of the liquids have evaporated and mixture is glistening and syrupy, about 8 to 10 minutes. Season with salt and pepper then remove from heat.
- Chef’s note: Can be prepared up to 3 days ahead. Store covered and chilled. Bring to room temperature before serving.
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Romano Beans with Burrata, Roasted Eggplant, Fresh Basil and Sigona’s Garlic Oil
The flavors of the roasted eggplant with the crunch of the peppers and bright Romanos, combined with the briny burst of the capers, all paired with the creamy burrata — a semi-soft Italian cheese made from fresh mozzarella and cream — is almost too amazing to detail. Note that if you're using a ball of burrata that's 4 oz. or less, you may want to pick up two so you have at least 8 oz. This is fantastic when paired with toasted naan bread or as a side to roasted meat. Adapted from The New York Times. Serves 4 to 6.
Ingredients
Ingredients:
- One large eggplant about 1 ¼pounds, diced into 1-inch pieces
- Kosher salt to taste, plus more for cooking beans
- 2/3 cup Sigona’s garlic olive oil more as needed for drizzling
- About 3/4 cup cherry tomatoes halved
- 3/4 cup sweet mini peppers about 5 or 6 peppers, halved, seeded and chopped
- 1 pound Romano beans sliced on the bias into 1- to 2-inch pieces; ends discarded
- 1 Tbsp capers drained
- 1/4 cup torn fresh basil
- 2 tsp red wine vinegar
- Sea salt to taste
- Black pepper to taste
- Two 3.5 oz ea. or one (8 oz ea.) ball of burrata cheese
- Warmed or toasted naan bread for serving
Instructions
- Preheat oven to 450°F.
- Place the diced eggplant in a colander and set in the sink. Sprinkle with about 1/2 teaspoon salt and let stand for 20 minutes, tossing occasionally.
- Dump eggplant out onto a clean kitchen towel. Pat the pieces dry; if quite damp, wrap the eggplant in the towel and squeeze out as much liquid as possible.
- On a rimmed baking sheet, two if necessary, toss eggplant with 1/3 cup garlic olive oil and spread out in a single layer so no pieces are touching. Place in the oven to roast, flipping twice, until pieces are golden brown and skin has crisped slightly, about 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil; add the Romano beans and cook for 3 to 6 minutes until just tender. Drain well and immediately pop into an ice bath. Once cooled to the touch, slice the beans at an angle into 1-inch pieces and place in a large bowl with the tomatoes, peppers and 3 tablespoons garlic olive oil.
- Add roasted eggplant and 2 more tablespoons garlic oil to the bowl; stir to combine. Add the capers, basil and vinegar. Season with salt and pepper, to taste.
- When ready to serve, set the ball of burrata in the center of a large serving dish. Scoop the salad into a ring around the cheese and drizzle the whole dish with a little more garlic olive oil. Slice open the burrata and serve the dish with warm or toasted naan bread. Spread some of the burrata on the naan and top with the vegetables. Pair with a pinot noir, Syrah or Chianti.
Notes
Sigona’s garlic infused olive oil is available in both our markets or online at www.sigonas.com
Click here for more recipes featuring Sigona’s garlic infused olive oil.
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Panko & Parmesan Crusted Cauliflower Steaks with a Tuscan Herb Ragout
Crispy, toasted cauliflower steaks topped with tomato & bean ragout made with our Tuscan Herb olive oil is sure to be a new favorite. It’s a great meal to serve on meatless Monday, and it’s easy to make for those who prefer vegetarian dishes or need something gluten-free (just use gluten-free panko). Serves 2.
Ingredients
- Olive oil cooking spray try putting Sigona’s Fresh Press Extra Virgin Olive Oil in an oil sprayer
- 1 large head of cauliflower about 2 lbs
- 2 Tbsp arrowroot powder or cornstarch
- 1 large egg beaten
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs preferably whole-wheat (you can also use gluten-free)
- 1/4 cup freshly grated Parmigiano Reggiano
- 2 1/2 Tbsp Sigona’s Tuscan Herb olive oil divided
- Half a pint of cherry tomatoes
- 1/2 cup dry white wine
- 1 cup canned no-salt-added white beans, rinsed
- 1 to 2 large cloves garlic chopped
- 1/4 tsp crushed red pepper flakes
- Fresh chopped herbs for sprinkling, such as parsley, oregano or thyme
Instructions
- Preheat oven to 400°F. Generously coat a baking sheet with cooking spray. Set aside.
- Prepare the cauliflower steaks: Remove any leaves from cauliflower, but leave the core and stems intact. With the heads stem-side up, use a large chef’s knife to cut each through the stem to create two equal halves. Cut a 1-inch-thick slice from each half, using the part with the stem. You’ll have extra cauliflower left over; use as cauliflower rice or crudités.
- Line up three shallow dishes. Put cornstarch in dish one, the beaten egg in dish 2 and the panko, parmesan, salt and pepper in the third.
- Dredge each side and the edges of each cauliflower steak in the cornstarch, shaking off any excess, then dip them in the egg and let any excess drip off. Lastly, press each side and the edges into the panko mixture. Place on the prepared pan and generously spray both sides of the cauliflower with cooking spray.
- Bake, flipping the cauliflower and rotating the pan from front to back halfway through, until the cauliflower is tender and the coating is toasted and crispy, 45 to 55 minutes. Allow cauliflower to rest on the baking sheet while ragout is prepared.
- Heat 1 1/2 Tbsp oil in a medium skillet over medium-high heat. Add tomatoes and cook, shaking the skillet occasionally, until they just start to burst, about 3 minutes. Add wine and cook until reduced by half, about 2 minutes. Stir in beans, garlic, crushed red pepper and season with salt; cook another 2 minutes then remove from heat.
- To serve: Place one cauliflower steak on a serving dish. Spoon the bean ragout over the top and sprinkle with fresh herbs. Finish by drizzling each dish with about a half tablespoon of the Tuscan Herb oil.
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ARCHIVED RECIPE: Our basil oil used to be part of this lineup but has been retired. Should you have a box from years past or are looking for that recipe, we’ve archived it here:
Parmesan & Panko Roasted Asparagus Fries with Basil Aioli
Everyone! Get excited about local asparagus being in season! Our basil oil is a top seller, and pairs incredibly well with vegetables, both fresh or roasted. You’ll absolutely love this aioli, and you can use what’s left over as a sandwich or burger spread, or use it on seafood, such as salmon or shrimp. The asparagus can easily be made gluten-free by carefully selecting your panko. Makes about 2/3 cup aioli.
For the asparagus:
- 2 egg whites
- 1 cup panko-style breadcrumbs (look for gluten-free if you desire)
- 1/2 cup grated parmesan
- Salt and pepper, to taste
- 1 bunch asparagus, ends trimmed
For the aioli:
- 1 egg
- 1 Tbsp lemon juice
- 2 to 3 cloves garlic
- 1/2 tsp Dijon
- 1/4 cup Sigona’s Fresh Press Extra Virgin Olive Oil, such as Spanish Arbosana
- 1/4 cup Sigona’s Basil Oil
- About 2 Tbsp fresh basil, more or less to taste
Salt and pepper, to taste
For the aioli: Add the egg, lemon juice, garlic and Dijon to the bowl of a food processor or the pitcher of a blender. Run for about 30 seconds to combine the ingredients.
With the blade running, slowly (very, very slowly), drizzle in the olive oil so the mixture emulsifies and becomes thick and creamy. Season with salt and pepper. Add the basil leaves a couple at a time; taste and adjust seasoning or add more basil as needed. Transfer mixture to a small bowl and refrigerate until ready for use.
For the asparagus: Preheat the oven to 425°F. and line a baking sheet with parchment paper.
Whisk together the egg whites and pour them onto a shallow plate. On a second plate, stir together the panko, parmesan, salt and pepper.
Working with one or two spears at a time, roll the spears around in the egg whites then transfer to the panko mixture, coating and patting to ensure the mixture sticks. Transfer the coated spears to the prepared baking sheet.
Roast for 12 to 15 minutes or until the panko has a lovely toasted, golden color. Transfer to a platter and serve immediately with the aioli.
