Add Italian flair to your meals with these 8 steps and keep reading for a delicious recipe from Balducci’s chefs. Balducci’s, with two locations in Connecticut (Westport and Riverside), is the premiere destination for gourmet food, specializing in prepared foods, meats, cheeses, baked goods, custom catering & gift baskets.
1. Choose the right oils: Extra virgin olive oil makes the perfect base for Italian salad dressings, sauces and marinades. Remember to stick to lighter colored olive oils for roasting and pan frying.
2. Use aromatics wisely: Garlic, capers, onions and olives can be used to easily release extra flavor into oils.
3. Add a splash of balsamic: Adding a small amount of balsamic vinegar to your cooking instantly creates a more refined dish.
4. Spice up your dish: Fresh parsley, basil, rosemary and sage will add Italian flair to any dish. Use these herbs to bring out the natural flavors of each ingredient in your recipe.
5. Fruits & Veggies: Italian food incorporates plenty of fresh, seasonal produce. We recommend asparagus, grapes, lemons and oranges in the early spring, and eggplant, zucchini, tomatoes, and cherries during the summer months.
6. Enjoy pasta and risotto as the main dish: It’s common among Italians to enjoy pasta as the main dish. Toss with some of the above spices and sauces and enjoy on its own!
7. Add meat to your Italian dishes: Meat is more frequently used in Italian dishes than chicken. We recommend our Chef Prepared Marinara Meatballs or fresh Italian-style sausage, made in-store.
8. Properly pair your pasta and sauces: As a good rule of thumb, always pair light sauces and oil with long, thin noodles like angel hair; thicker sauces with wider, long noodles like fettuccine; and chunky sauces with meats and vegetables with short pasta like rotini or penne.
Seared Swordfish with Roasted Tomatoes and Olives
Indulge in delicious Italian cuisine with Balducci’s recipes for Seared Swordfish with Olives and Roasted Tomatoes.
- 4 -1” thick swordfish fillets, approximately 6 oz. each
- 1/4 cup plus 2 tablespoons Balducci’s Organic Olive Oil
- 8 oz. cherry tomatoes
- 6 oz. green and black olives, pitted
- 4 fresh garlic cloves, minced
- 1 small shallot, thinly sliced
- 1/2 cup fresh parsley, roughly chopped
- 1 tablespoon sugar
- 1/2 lemon, thinly sliced
- Salt and pepper, to taste
Preheat oven to 400°. In a large bowl, toss together the tomatoes, ¼ cup of olive oil, garlic, shallots and sugar.
Pour out onto a baking sheet, and roast for 20 minutes until the tomatoes have slightly browned and blistered.
Turn the oven off and add the olives, lemon slices, salt and pepper to the baking sheet with the cooked tomatoes. Toss to combine and place back in the still-warm oven while preparing the swordfish.
In a large sauté pan, heat the 2 tablespoons of olive oil, then sprinkle each side of the swordfish fillets with salt and pepper.
Sear one side of the fish until golden brown, about 4 minutes, then turn and cook for an additional 3-4 minutes until golden brown.
Plate each swordfish fillet and top with the roasted tomatoes and olive mixture.
Garnish with fresh parsley.