These 2 Recipes Honour Italy's Finest Produce

Tomato Balsamic Vinaigrette

This Tomato Balsamic Vinaigrette is incredibly versatile. Bursting with flavour and pleasant acidity, this dressing is great drizzled over just about anything, from leafy greens to cold pasta salads.

Whisk together the following ingredients:

• 1 tbsp. Cirio tomato puree
• 1 tbsp. balsamic vinegar
• 1 tbsp. rice vinegar
• 6 tbsp. olive oil
• ½ tsp. Dijon mustard
• 1 tsp. finely chopped oregano
• 1 tsp. finely chopped basil
• Salt & pepper to taste

Italian Lemon Curd

When used in desserts, lemons, which are grown all year long with the peak harvest in winter, offer a powerful punch with little bitterness.

Ingredients:

• 160g of Mazzoni Sicilian Lemon Puree
• 3 large eggs
• ½ cup of granulated sugar
• 1 tbsp. of flour
• 3 tbsp. + 2 tsp. of butter (50g)

Method:

1. Heat the Mazzoni Sicilian Lemon Puree in a saucepan on medium heat.
2. Whisk all the eggs and sugar together in a separate bowl
3. Add the eggs and sugar in the sauce pan and stir constantly. Add-in the flour and stir again until the mixture thickens, about four to five minutes.
4. Turn off of the heat, remove the saucepan from the heat.
5. Add in the butter and stir until smooth, then pour into jars.