HouseParty: Bertolli® Al Fresco Taste of Tuscany Party with Creamy Basil Alfredo #BertolliAlFrescoTasteOfTuscany

DSC_1386

As Summer approaches, I tend to get as busy as I do when it’s holiday time (November and December). It’s that six month mark I call, when changes start taking place, projects get started and making dinner needs simplification. The barbecues start getting prepped early in Spring here in Southern California because we have pleasant weather most time of the year. This means I so welcome kitchen help. I still want a meal that is healthy and leaves my family and friends full and happy.

In comes Bertolli, changing things up by adding more to their sauce line. Forget about the red and think about white base sauces that come with new flavors to welcome the new season. A white sauce is not something we enjoy (at least here) as I we usually make red based sauces. I am always looking for a way to use my overabundance of tomatoes, so that means I am always making tomato-y sauces! They are great but it can easily create a rut. I have come up with Greek style, South American to Italian “red sauces” that I think my family is on to me! When Bertolli came up with the Al Fresco Taste of Tuscany Party and I saw Basil…..well, say no more.

DSC_1415

Retail Price Point: $1.99 for a 15 ounce jar at Target. They are currently on sale at Target from the regular $2.25 price point. You can also find Bertolli and other selections at Von’s, Stater Bros., Albertson’s and other major stores.

Ingredients: Water, Cream, Butter (Cream, Salt), Soybean Oil, basil, Modified Corn Starch, Parmesan Cheese (Cultured Part-Skim Milk, Salt, Enzymes), Enzyme Modified Egg Yolk, Sherry Wine, Salt, Whey, Natural Flavors, Yeast Extract, Disodium Phosphate, Xanthan Gum, Garlic Powder.

DSC_1387

Verdict:
I like easy but I ask a lot from it. I also want a meal that is well liked and not filled with the bad ingredients. In other words, I don’t want my family picking up that I am using a jarred sauce. There is nothing wrong with sauces out of a jar and you can find brands that keep the sauce honest. In this home, jarred sauces are called “cheater sauces”. Okay, the family is a little spoiled but I prefer they welcome the better foods and if the sauce makes the cut, it also gets welcomed in the pantry. Bertolli’s Creamy Basil Alfredo is very simple to prepare. You just pour, reheat and serve. You can easily make it part of your meal or the meal itself by making it a main dish. For this occasion, I wanted to get maximum benefit out of the jar and the one jar needed to yield enough servings, so everyone could try it. I open the jar and the smell is pleasant and inviting. You have a nice milk and cream base that is followed up with the aroma of herbs, basil of course being the predominant one. Being that my basil plant was attacked by squirrels last year, my 5 year old plant never returned. I also welcomed the basil plant seeds that Houseparty and Bertolli included. I use to fear frost or excessive heat damaging my basil plant, never thinking a Squirrel with gourmet tastes would go nutty for an herb! With the amount of basil packed into this creamy Alfredo jar, my passion for basil and craving will definitely be satisfied. I opted for ricotta and spinach filled raviolis and made this my starter dish. I tend to now fry my raviolis in butter and olive oil.  This method not only gives the pasta a firmer texture but also that golden buttery taste that everyone seems to love. I warmed the sauce and other than adding some parm and a fresh slice of a baby heirloom tomato, the Bertolli Creamy Alfredo sauce was doing all the talking here.

DSC_1456

And, the talking it did. I never have enjoyed a jarred cream based sauce. They always broke when heated and/or had an off taste. This one does not! The Creamy Basil Alfredo from Bertolli stayed whole when heated and did not have an odd after taste. You just taste cream, butter, some cheesy notes and the basil. That is all. The sauce does not overwhelm what you are eating. The tomato gave the ravioli that fresh kick but because it’s mild in flavor, it played well with the sauce. The acidic properties played like a balsamic would, but mild enough to not just kill the entire plating. The spinach in the ricotta filling was made for a basil pairing, so Bertolli made a simple dish that much better. Some guests added a crack of pepper to top, so you can really make the Creamy Basil Alfredo sauce from Bertolli make any dish work and to your liking. No one even asked if the sauce was jarred any I was asked how I made it because so many tend to rush the process and end up with a broken sauce. I told them I would print out the recipe because it’s on-line. I shared a coupon after for my guests to use but I was not letting the cat out of the bag on this one from the start!  I also love that everyone was gifted a Basil plant to grow at home, just watch out for those squirrels who think basil flavored acorns are the it dish this season!

This slideshow requires JavaScript.

Connect with Bertolli at:

 

I received the above product(s) free of charge from Bertolli and HouseParty.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

HouseParty: Bertolli® Imported Cask Aged Balsamic Vinegar Paired with Caramelized Onion #Review #BertolliSauceParty

DSC_0119

I usually make our sauces from scratch and especially when the heirloom tomatoes start hitting the markets, with the quality and season being at it’s peak. I enjoy incorporating everything from a bell pepper medley to a combination of different onions. I make several jars worth and then have the freedom to create different meals and additions like ground lamb to pork. Then time gets in the way and especially during the “bottom months” where holidays start coming and I’m trying to make every comfort food we have been waiting to enjoy and sometimes you get that simple request of spaghetti and meatballs. I open the fridge and then memory strikes…..I used our last jar I made last time and now have none! So, I always purchase emergency back-ups and this means a jar or two of previously made sauces. I already feel bad when I let time get the best of me, but I don’t want to add by feeling bad about what I am serving at dinner time. So, I pick wisely and have found a few brands that I can depend on.

DSC_0120

Bertolli makes everything from sauces, olive oils, vinegars to frozen meals. They are a company that has been around family tables for over 150 years. Their sauces range from organic, white bases to their newer variety called Riserva. The Riserva brand is a rename of the Imported line “Gold Label”, you previously saw with the colored “old-style” font. Even the flavors are identical, so thankfully Bertolli did not discontinue the “Gold Label” line. I was able to pick-up a glass jar of the bottles, with the older version label, at my local Von’s.

This slideshow requires JavaScript.

What I look for when purchasing a jarred sauce is simple ingredients like I would use when making it from scratch and also variety. I want something away from the norm, so I look for blends with wines or vegetables that we don’t commonly consume. I want also a sauce that does not need to be “fixed” to be enjoyed. I’m not going to dedicate 20 minutes to get a sauce to taste right when I could allot the same time to one made from scratch. So, the first thing I do is take a label apart when it comes to ingredients and thankfully the sauces by Bertolli contain what the label in the front states. The Balsamic vinegar is there as is the caramelized onions. Tomatoes in all forms from puree, diced and even in juice form are listed. To intensify the tangy notes, grape must was added and mostly you have real ingredients in this sauce. My only pause was to caramel coloring even though I know manufactures add it to enhance the look of the sauce since it may not look too pleasing in the jar without it, but I could have done with out it. I hope when Bertolli changed the label, they dropped the coloring off the list too.

This slideshow requires JavaScript.

Verdict:
The Balsamic Vinegar and Caramelized onions by Bertolli advertises a nice balance in flavor where the sweetness from the caramelized onions goes very well with the tang you get from the vinegar. No bitter notes or after taste, and the sauce has a rich texture and taste. Very enjoyable and not a jar that needs additions to correct it, but you can always add a protein from chicken and beef to enhance it. Upon opening the jar, I expected to smell a wine like scent  from the vinegar, as I do when I add Balsamic to my marinara sauces. I unfortunately did not. I taste the sauce and it’s ultra sweet, like way too much sugar. It’s not the sugars I’m use to even when I have used sweet onion varieties like Cipollini onions. Even Shallots when caramelized never give off this much sugar and then I notice actual sugar noted in the list of ingredients BEFORE garlic and spice. Okay, so I start thinking what can I make with this and it hit’s me……a dip. This way the sauce stays unaltered and I make Mozzarella sticks from scratch. Everyone can then enjoy the sauce as it is and I can curb the sweet factor by the spices I add to the breaded cheese. Simple to make and also quick, plus batches can be kept warm in the oven while I make more.  This is unfortunately not a sauce I would buy again.  I will try this version again under the Riserva label if the ingredients differ.  So, far the only change I can tell is that the new label does not state “Imported” on it.  Unfortunately, Bertolli does not list the ingredients of their sauces on the site, just the nutritional facts, so I wan unable to compare beforehand.  My Mozz sticks are always a hit but I did ask for feedback on the sauce and thankfully received some honest remarks.  It’s sweet was the chief complaint and maybe this was a batch where the sugar over-spilled, but I was left with dip and this is uncommon at my house where I witness guests usually use even bread to clean a plate.  I feel that without the overpowering sweetness, this sauce could actually be good and enjoyed.  The warming of the sauce intensifies the sugar and when tasted cold, the sugars mellow out a bit.  Maybe adding a little to a pasta salad would help.

DSC_0232

Connect with Bertolli at:

DSC_0122

I received the above product(s) free of charge from Bertolli and HouseParty.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

%d bloggers like this: