Frittata di Cardarella	Cardarella Mushroom Frittata 4 eggs ¼ cup milk ½ cup fresh mozzarella, chopped ½ cup grated parmesean cheese sea salt and black pepper to taste Masseria Frangiosa Cardarella Mushrooms (1/2 cup chopped) Masseria Frangiosa Extra Virgin Olive Oil ~~~~~~~~~~ Lightly whisk eggs with milk. Gently mix in cheeses and mushrooms. Heat frying pan and lightly coat with olive oil. Pour mixture into pan and cook until bottom is golden brown. Flip and cook for another few minutes until bottom is golden brown.
Crostini 1 small loaf country bread, sliced fresh mozzarella, chopped fresh basil or arrugula minced garlic (optional) sea salt and black pepper to taste Masseria Frangiosa Cardarella Mushrooms Masseria Frangiosa Sun-dried Tomatoes Masseria Frangiosa Extra Virgin Olive Oil ~~~~~~~~~ Lightly toast bread. Add topping and place under broiler for 2 minutes. When done, drizzle with olive oil and add salt and pepper to taste. If preferred, crostini can also be served without heating under broiler.	Crostini
Insalata di Estate	Summer Salad 4 vine ripened tomatoes 1 large cucumber, sliced 1 small onion, diced 1 medium green pepper, sliced Fresh basil and arrugula Thinly sliced proscuitto Fresh mozzarella, sliced sea salt and black pepper to taste Masseria Frangiosa Organic Extra Virgin Olive Oil ~~~~~~~~~ Mix all ingredients together and season to taste with sea salt, black pepper and extra virgin olive oil.
Pasta di Campania 1 lb. Pasta 1 clove garlic, minced fresh basil & parsley Masseria Frangiosa Extra Virgin Olive Oil, Cardarella Mushrooms, Sun-dried tomatoes ~~~~~~~~~ Boil pasta in salted water. While pasta is cooking, heat 2 Tbsp. olive oil with minced garlic in saute pan. Add 1/2 cup of mushrooms and sun-dried tomatoes and saute for 2 minutes. Pour over well-drained pasta, top with fresh basil and parsley - may be served warm or cold.	Pasta di Campania
Buon Appetito!	Cardarella Veal 8-10 veal cutlets 2 eggs Flour & bread crumbs to coat (approx. 1 cup each) 1 cup Marsala Cooking Wine Fresh Parsley Masseria Frangiosa Organic Extra Virgin Olive Oil Masseria Frangiosa Organic Cardarella Mushrooms ~~~~~~~~ Remove mushrooms from oil and chop. Place oil from mushrooms in large frying pan to use to sauté veal (if necessary, use additional extra virgin olive oil). Lightly beat eggs in medium bowl. Dip veal cutlets first in flour, then egg then bread crumbs. Place on plate. Over medium heat, cook veal until golden, turning once. Add Marsala wine and mushrooms and reduce heat to low. Cook 15 minutes longer. Garnish with parsley.