Art & Wine Event

Come for a great cause, eat fantastic foods and try some different wines from our region! Mia Sorella will be participating too.  Details, see website at:
http://morerehab.org/

25,000 Customers!!

Congratulations to Karen Cook of Shingle Springs, our 25,000th Customer!! She was given a $25 gift certificate. Thank you Karen!!

New Balsamic Vinegars have arrived!

 

These two balsamics are made with our White Balsamic for a sweet, yet crisp flavor.  The Cara Cara Orange Vanilla will remind you of a Creamsicle.  It would be great over a salad or ice cream.  The Pomegranate Quince would also be fabulous on a salad or reduced down and drizzled over Lamb or Pork.

NEW!! Six-Pack Sampler Gift Set

Mix and match any 6 olive oils and balsamic vinegars! $30 each gift box, or you can buy them seperately too. They make great stocking stuffers, teacher gift, etc. Bottles are 4 inches tall.

20% Off Black Cherry Balsamic Vinegar!!

Black Cherry Balsamic Vinegar is now 20% Off until we run out!
Great for salads, reduce and use on pork, lamb or venison. Great over ice cream too and in martinis too!

Remember to Shop Small on November 24th!

Check back often for details on what Mia Sorella will be offering!

http://smallbusinesssaturday.bnservers.com/

Fall is in the air!

Porcini Pappardelle

1/4 cup Mia Sorella Wild Mushroom/Sage Olive Oil, divided

1 pound fresh porcini mushrooms, trimmed and sliced, divided

2 garlic cloves, peeled and lightly crushed, divided

2 tablespoons unsalted butter, optional

3 tablespoons Italian parsley, chopped

3/4 cup chicken stock

1 pound pappardelle

1/2 cup grated Parmigiano-Reggiano, divided

1  Bring 6 quarts of salted water to boil for the pasta.

2  Meanwhile, in a large skillet, heat 2 tablespoons olive oil. Add half the mushrooms and half the garlic; season to taste with salt and pepper, and saute until the mushrooms are lightly browned on both sides. Do not stir the porcini or they will break; rather, turn them gently with a spatula.

3  Transfer the cooked porcini to a plate, and repeat the process with the remaining oil, porcini and garlic.

4  Discard the excess oil and return all the porcini to the pan. Add the butter, if desired, and the parsley. Adjust the seasoning, add the stock, and simmer over medium heat about 1 minute.

5  Meanwhile, add the pappardelle to the boiling water and cook according to package directions. As soon as the pappardelle is done, drain well and add to the sauce over low heat. Add 1/4 cup of cheese and toss gently.

6  Serve immediately, with the remaining cheese at the table to be added according to taste.

Serves 4.

Adapted from the Sun Sentinel