Peroni Battered Fried Squash Blossoms

Peroni Battered Fried Squash Blossoms

Oct 7, 2025

Frying Instructions Carefully dip the filled squash blossoms into the beer batter. Set aside. 2. Heat Frienn by Olitalia frying oil to 350–375°F (175–190°C) in a deep fryer or heavy pot. 3. Gently place the battered squash blossoms into the hot oil. 4. Fry until...
Fried Burrata & Arugula Salad

Fried Burrata & Arugula Salad

Jun 5, 2025

Defrost your Deliziosa Burrata overnight for 24 hours in the refrigerator. On the day of use, Chef Mimmo suggests leaving it out at room temperature for 1–2 hours. Remove it from the container, pour out the liquid, and pat it dry.  2. Preheat Olitalia Frienn in a...
Frienn French Fries

Frienn French Fries

Apr 9, 2025

Cut the potatoes into wedges or strips. Place them in a bowl of cold water for 30 minutes to remove any surface starch (this helps the fries cook more evenly and prevents them from burning too quickly).  2. After 30 minutes, drain the potatoes and transfer them to a...
Stuffed Eggplant Meatballs

Stuffed Eggplant Meatballs

Mar 5, 2025

Remove Torre Lupara Smoked Buffalo Mozzarella from its packaging, drain the water, and place in an airtight container to strain overnight. 2. Prepare Ciao Marinara Sauce and set aside. 3. Preheat your oven to 350°F. 4. Using a sharp knife, poke slits into the sides of...
Caputo Dumpling Dough

Caputo Dumpling Dough

Sep 17, 2024

In a large mixing bowl, combine Caputo “00” Pasta Fresca Flour and water. Stir with a spatula until the dough comes together and there are no visible pockets of flour or water. 2. Transfer the dough to a lightly floured surface and knead for 10-15 minutes,...
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