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Tuesday, October 6, 2015

Editor's Pick: Bertolli Riserva

Full of artisanal ingredients like extra-virgin olive oil, imported Parmigiano-Reggiano and more, the Bertolli Riserva Italian Sauces are inspired by Bertolli’s founder, Francesco Bertolli, and pretty much transport you back to Francesco’s home of the sunburnt rolling Tuscan hills and aromas of Italian cuisine sneaking from the kitchen windows. The Bertolli Riserva Sauce that caught my eye: Porcini Mushroom with White Truffle Oil.

The shade-grown porcini mushrooms are enhanced by the decadence of the white truffle oil to create a seriously indulgent and rich taste and aroma that quite literally spilled out of my kitchen. If I were Italian, and I’m not, I’d imagine the simmering sauce to be something of a staple in my Italian grandmother’s kitchen. It beckons to be dished out to friends and family at the dinner table, so that’s what I intended to do—fettuccine with spinach and turkey meatballs in a porcini mushroom sauce.

Because the sauce is practically fool proof—simply add to a sauce pan and simmer—I decided to go with another old stand by: turkey meatballs. Using a trusted ‘ol recipe from Bon Appetit that I’ve had a bit of previous experience with, I mixed my egg, onion, minced garlic, frozen chopped spinach that was thawed and squeezed to remove all moisture, some Parmigiano Reggiano cheese, about ½ cup of plain breadcrumbs, some parsley and finally, the ground turkey, in a bowl.  I formed the mixture into balls and placed them on a baking sheet to eventually broil until browned—about 15 minutes in the oven.

After they looked golden brown and delicious, I placed them into the simmering Porcini Mushroom Sauce compliments of Bertolli. In a separate boiling pan I cooked the fettuccine, added that to the sauce and meatballs and served delicately with extra Parmigiano Reggiano.