BERTOLLI

MY FRESCO, MOLTO FRESCO DIPS

Nothing brings friends and family together more than the promise of a great meal, or gossip. So in the absence of great gossip, I make great dips. Perfecto for dipping BERTOLLI new savoury nibbles. But enough about me and my dips. Heard any great gossip lately?

- with amore, Alfredo

Traditional Italian tomato dip
Bean dip
Sun-dried tomato, cheese and pesto dip

TRADITIONAL ITALIAN TOMATO DIP

What you will need:
4 medium fresh tomatoes, coarsely chopped into 1/2 inch pieces
1/2 medium red onion, chopped finely
1 roasted garlic clove, chopped finely
2 tablespoons of quality balsamic vinegar
1/4 cup (60 ml / 2fl oz) BERTOLLI olive oil
1 tablespoon Italian seasoning

Mix all your ingredients together well by grinding them in your mortar and pestle, or using a blender if your arms grow a little tired. Once smooth, cover the paste and let it marinate overnight in your refrigerator. If you can, give it a little shake now and then, making sure it has a lid on first or is covered, of course. Then serve, delicious!

BEAN DIP

What you will need:
8 tsp grated Parmesan cheese
1/3 cup (38g) Mozzarella, partly skimmed, and shredded
1 tsp classic Italian vinaigrette salad dressing
150g cannelloni beans
4 tsp fresh parsley, finely minced
3/4 garlic clove, minced
3/8 medium onion, chopped
8 tsp roasted red pepper, chopped

Place your beans and garlic in a mortar and pestle if you have strong arms like me, and blend them until they are smooth. If you prefer, you can use a blender or food processor instead. Spread the smooth mixture onto the bottom of a 22cm or 9 inch oven-proof plate. Add your onion, roasted red pepper, parsley and Italian salad dressing; gently spooning this over the bean layer. Then top with Mozzarella and Parmesan cheeses. Bake at
180°C, 350F or Gas 4 for 10 to 15 minutes until heated through. Serve with pride.

SUN-DRIED TOMATO, CHEESE AND PESTO DIP

What you will need:
2 packs of cream cheese
15 sun-dried tomatoes packed in BERTOLLI oil, drained and chopped
1/4 cup (60 ml / 2 fl oz) fresh pesto sauce

Ah, this one can be made so presto presto, it’s perfecto for when your friends arrive without warning. (This usually means they heard good gossip in the village and had to tell it to you right away.) While you listen, just blend your cream cheese and 10 tomatoes together. Again, you can do this in your big mortar and pestle like mine, or if you prefer, a blender. Then add the rest of the tomatoes. Layer half of the smooth cheese and tomato mixture into a serving bowl, then layer a little pesto, then layer a little more cheese mixture, then more pesto, and so on. Garnish with fresh basil. The layers of colour will look so bellissima, nobody will guess you’ve been listening to your friends’ gossip, without concentrating on your dip very much at all.