From Paul’s table
Recipes worth staying for.
Recipes, pairings and stories from Paul’s kitchen, made for the good part of life.
01
Mortadella, Parmigiano & Pistachio Focaccia
Warm focaccia layered with mortadella, Parmigiano and pistachios, finished with Paul’s Rockin’ EVOO.
02
Sausage & Peppers with Tuscan Spice
Italian sausage, sweet peppers and onions brought together with Paul’s Nickel Bag Tuscan Spice.
03
Vanilla Panna Cotta with Bourbon Balsamic Strawberries
Silky vanilla panna cotta topped with strawberries and Paul’s Bourbon Balsamic.
04
Whipped Ricotta, Citrus & Pistachio Crostini
Bright citrus, creamy ricotta and pistachios finished with Paul’s Blood Orange Balsamic.
05
Tuscan-Spiced Sunday Gravy Meatballs
Tender meatballs simmered in tomato sauce with Paul’s Nickel Bag Tuscan Spice.
06
Black Garlic Balsamic Short Ribs with Polenta
Slow-braised beef short ribs, creamy polenta and a rich finish of Paul’s Black Garlic Balsamic.
07
Grilled Ribeye with Garlic Salt & Charred Onions
A generous grilled ribeye with sweet charred onions, seasoned simply with Paul’s Dime Bag Garlic Salt.
08
Tomato & Hot Pepper Bruschetta
Paul’s family-style tomato and hot pepper bruschetta, finished with Basil Balsamic and paired with Chianti.
09
Grilled Speck-Wrapped Asparagus
Smoky speck-wrapped asparagus finished with Paul’s Rockin’ EVOO and paired with Rockin’ Bianco.
010
Grilled Peach Crostini with Burrata
Sweet grilled peaches, cool burrata, mint and Paul’s Peach Balsamic on crisp baguette.
011
Pear Insalata
Paul’s pear, arugula and gorgonzola salad finished with Pear Balsamic and poured with Roero Arneis.
