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Colorful, high quality vegetables preserved in oil and showcased in fine glass jars are as beautiful as they are delicious. Many Italian cordon bleu chefs display these essential elements in their kitchens, and use them as the secret, successful ingredient in antipastos, pasta salads, cold rice salads, pizza and sandwiches.
Tuscan and Greek olives, tiny artichoke hearts, porcini mushrooms, sund-dried tomatoes, grilled red and yellow peppers and eggplant in oil are carefully homemade |
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