BALSAMIC THYME MUSHROOM RAVIOLI

IF YOU HAVE THE INCLINATION AND SOME TIME ON YOUR HANDS, YOU CAN MAKE YOUR RAVIOLI. A GOOD STORE-BOUGHT BRAND IS FINE AND WELL WORTH PATRONIZING AN ITALIAN SPECIALTY STORE IN YOUR AREA.

INGREDIENTS:

1 tablespoon butter

1 tablespoon Badia a Coltibuono

Extra Virgin Olive Oil.

1 large shallot, finely diced

3 garlic cloves, minced

2 tablespoons chopped fresh thyme leaves

1 pound mixed mushrooms, thinly sliced

3 tablespoons Cavalli “Riserva

Nando” Balsamico

1 tablespoon freshly squeezed lemon juice

¼ cup of the pasta water

1 pound cheese ravioli

Sea salt & fresh cracked black pepper

Flat-leaf parsley, chopped garnishing

Grate Parmigiano for serving

METHOD:

Bring a large stockpot of water to a rapid boil. Salt it. Cook the ravioli according to package directions (or 1 ½ – 2 minutes if homemade), until al dente. Drain and reserve ¼ cup of the pasta water. Heat a heavy-bottomed saucepan over medium heat and melt the olive oil and butter together. Add the garlic and cook for 30 seconds, keeping watch that it doesn’t burn. Add the shallot and cook for 2 minutes, stirring often. Add the mushrooms and thyme—season with a pinch of salt and pepper. Cook, stirring every few minutes, until browned (6 – 8 minutes).

Add the balsamic vinegar, lemon juice, and reserved cooking liquid, and bring to a simmer. Let the sauce simmer for 2 minutes, then toss through the ravioli.

Grilled Pork Tenderloin With Balsamico Glaze

THESE PORK TENDERLOINS ARE GLAZED WITH A REDUCTION OF ACETAIA CAVALLI CONDIMENTO BALSAMICO CLASSICO. SERVE WITH SAFFRON RICE.

INGREDIENTS:

2 1 lb pork tenderloins

2 tablespoons A L’Olivier Mère

Goutte Extra Virgin Olive Oil

2 tablespoons Esprit du Sel Fennel,

Garlic & Parsley Grey Sea Salt

Blend with Organic Herbs

1/2 cup Cavalli Condimento

Balsamico

1 Navel Orange

METHOD:

Trim any fat and silver skin from the tenderloins. Set the tenderloins on a baking sheet. Drizzle 1 tablespoon of the olive oil over each. Rub each with 1 tablespoon of the sea salt/ herb blend. Cover with plastic wrap and set aside at room temperature while you prepare the fire.

Bring the Balsamico to a boil in a small saucepan. Lower the heat to a slow simmer. Reduce by 1/2. Grill the tenderloin, turning frequently to develop a nicely seared exterior and an internal temperature of 140°F. Remove to a carving board and rest for 5-10 minutes.

Slice the navel orange and fan out on a serving dish. Slice and transfer pork to the serving dish and pour the balsamic glaze over in a steady stream from one end of the tenderloin to the other.