by julia@orlandofoods.com | May 24, 2024
Note: This recipe uses a 9×5 loaf pan. If you are using a different pan, adjust the size of your dough sheets accordingly (i.e. for a 9×13 pyrex, make 5-9×13 lasagna sheets ). Prepare your Lemon Mint Pea Pesto and Besciamella. 2. Using our Pasta Dough...
by julia@orlandofoods.com | May 7, 2024
Note: This recipe makes 3 breads, and can be easily scaled up or down. Chop up all of the meats into smaller cubes, place in a stainless steel bowl, and set aside. 2. In a mixer with the dough hook attachment, add the Caputo “00” Americana Super and...
by julia@orlandofoods.com | Feb 26, 2024
Prepare Fresh Pasta with Semola. 2. In a food processor, add basil leaves and pine nuts and pulse until finely chopped. 3. Add the garlic, lemon juice, and your cheese of choice and pulse until combined. As you do this, scrape down the sides of the food processor. ...
by julia@orlandofoods.com | Feb 26, 2024
Cut the Semolina Bread on a diagonal, then toast to desired golden color. Arrange slices on a large platter and set aside. 2. Heat Olitalia Extra Virgin Olive Oil in a medium pan over medium-high heat. Add the cherry tomatoes and stir in the pan for 2-5 minutes until...
by julia@orlandofoods.com | Jan 25, 2024
1. Stretch the Aria Dough Ball to approximately 38″-40″ and place on a 40″ wooden pala. Pull the sides to match the width of the peel. 2. Drizzle Olitalia TuttOlio on top, then use a knife to poke holes in the dough from top to bottom (we do this to...
