From Libellula's Kitchen

Camillo Franchi Scarselli
Blistered Tomatoes with Ricotta & Herbs

Blistered Tomatoes with Ricotta & Herbs

The marrying of just-picked tomatoes, creamy ricotta, and peppery olive oil in this recipe carries with it all the harmonies of a warm summer evening. Pair with a loaf of sourdough or a bowl of crackers! –  Julia & Camillo  

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Julia Franchi Scarselli
Avocado with lemon and olive oil

Avocado with lemon and olive oil

Because this recipe is so simple, using excellent ingredients is important! Ingredients 2 Avocados 2 tablespoons Libellula extra virgin olive oil 2 tablespoons freshly squeezed lemon juice (about 1 lemon) Sea salt and freshly ground pepper Halve avocados lengthwise. Twist halves to separate them and remove pits. Run a large spoon between the flesh and skin, scooping out the flesh in one piece; discard skins. Slice into wedges, and place avocados on a serving platter. Drizzle with olive oil and lemon juice. Season with salt and pepper. 

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Julia Franchi Scarselli
Homemade apple pie

Homemade apple pie

There is no butter at all in this delicious pie bursting with apples! Ingredients Crust: 2 1/2 cups all purpose flour 2 Tablespoons sugar 1/2 teaspoon salt 1/2 cup low fat milk  1/2 cup Libellula Extra Virgin olive oil Filling: 3/4 cup sugar 3 Tablespoons Minute tapioca (or all-purpose flour) 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 3 pounds apples, chopped into 1-inch pieces (9-10 cups) – I use Granny Smith [a Tablespoon of milk + a Tablespoon of sugar for topping] Crust: Preheat oven to 400° F. Combine flour, sugar, and salt in a bowl. Stir in milk & Libellula Evoo...

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Julia Franchi Scarselli
Pomegranate & walnut salad with EVOO

Pomegranate & walnut salad with EVOO

Ingredients Any mixed greens just no iceberg (I like to mix gem lettuce, rucola and mache) Walnuts (toasted if you like and have space on the stove top or oven to do so) Pomegranate seeds removed from the fruit 1/2 cup of Extra Virgin Olive Oil (I recommend Hojiblanca for its low bitterness and peppery aftertaste) 2 tablespoons of balsamic vinegar (I used Modena but pomegranate balsamic or other flavor would be great) A scant tablespoon of apple cider vinegar Salt and pepper to taste (about 1/2 teaspoon of each)   Put the greens in cold water so that they...

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