Recipes Featuring Olive Oil
Bagna Cauda
8 tablespoons olive oil
5 tablespoons butter
1 (2 ounce) can anchovy fillets, drained and chopped
8-10 garlic cloves, minced
Raw vegetables for dipping (carrots, celery, zucchini, cauliflower, etc)
In a saucepan, combine the oil, butter, anchovies, and garlic.
Simmer over low heat 15-20 minutes or until the anchovies have melted into the oil.
Eat hot as a dip with raw vegetables.
Aglio e Olio  (Serves 1)
1/4 pound linguine
1/4 cup olive oil
2 cloves garlic, minced
Pinch of red pepper flakes (optional)
Salt and pepper
Cook the pasta in a pot of salted water.
Meanwhile, combine the oil and garlic (and red pepper) in a small saucepan over low heat.
Cook the garlic until it is golden.  It can burn quickly so keep an eye on it.
When the pasta is cooked, drain it and transfer to a bowl.
Add the hot oil and toss well.  Season to taste with salt and pepper.
Sautéed Spinach with Beans  (Serves 2)
10 ouncesfresh spinach, rinsed and patted dry
1/4 cup olive oil
2-3 garlic cloves, minced
1/2 teaspoon red pepper flakes
Salt and pepper
1 (15 ounce) can cannellini beans, drained and rinsed
In a large sauté pan over medium heat, combine the oil and garlic.
Sauté until the garlic begins to turn golden.
Begin to add the spinach, putting in as much as the pan can accommodate.
Toss it well with the oil.
As the spinach in the pan wilts, continue to add the remainder of the spinach.
Add the red pepper flakes, salt and pepper.
When all of the spinach in the pan is wilted (this should only take 2-3 minutes), add the beans.
Gently stir the beans into the spinach and cook 1-2 minutes more, just to heat the beans.
Serve immediately.
Goat Cheese Marinated in Spicy Olive Oil  (8-12 servings)
12 ounce log of goat cheese, cut into 1-inch thick rounds
6 large fresh basil leaves
6 large fresh sage leaves
2 small dried red chile peppers
12 black peppercorns
1-1/2 cups olive oil
Place the cheese rounds in a glass bowl in layers with the basil, sage, peppers, and peppercorns.
Add enough oil  to completely cover the cheese mixture.  Cover and refrigerate 24 hours,
To serve, remove the cheese, allowing the excess oil to remain in the bowl.
Serve with bread and olives as an antipasto.
Cheese can be stored in the refrigerator for 2-3 weeks.
Marinated Mushrooms  (Serves 6)
1 pound fresh button mushrooms
1/2 cup chopped onion
1 garlic clove, minced
1/4 cup chopped fresh parsley
2 bay leaves
1/8 teaspoon pepper
1/2 teaspoon dried thyme
2 cups white wine
2 cups vinegar
1/2 cup olive oil
2 tablespoons lemon juice
Combine all of the ingredients in a large saucepan and bring to a boil.
Reduce heat, and simmer, covered 10-12 minutes, or until mushrooms are tender.
Remove from heat and allow to cool.
Refrigerate, covered, at least 4 hours before serving.
Salmoriglio
Olive Oil and Oregano Sauce
Use this sauce to baste fish or meat before or during grilling.
1/2 cup olive oil
Juice of 1 lemon
2 tablespoons water
Salt and pepper
2 tablespoons chopped fresh oregano or 1 teaspoon dried
6 tablespoons chopped fresh parsley
2 garlic loves, minced
Pour the olive oil into a small saucepan over medium-low heat.
Allow to heat for 1-2 minutes, then add the remaining ingredients.
Whisk for 2-3 minutes until the flavors are blended.
Remove from heat and keep warm.
Baste fish or meat with sauce before or during grilling.
Olive Oil Puffs with Gorgonzola Filling  (Makes about 2 dozen)
Olive Oil Puffs
1 cup water
1/2 cup olive oil
1/2 teaspoon salt
1 cup flour
4 large eggs
1 egg yolk beaten with 1 teaspoon water for glaze
Filling
12 ounces Gorgonzola, or any blue cheese
2/3 cup finely chopped walnuts
1/4 cup heavy cream
Black pepper to taste
Preheat oven to 400 degrees F.  Grease 2 baking sheets.
To make the olive oil puffs, combine water, oil, and salt in a saucepan over medium heat.
Bring the mixture to a boil and remove from the heat.
Immediately add the flour and stir until the mixture forms a smooth ball.
Return the saucepan to low heat and stir rapidly for about 1 minute.
Remove from the heat and beat in the eggs, one at a time, beating well after each addition.
Continue beating until the dough seems to be breaking in strands.
Drop dough by rounded tablespoons onto baking sheets.
Lightly brush the top of each puff with some of the egg glaze.
Bake about 25 minutes or until the puffs are golden brown.
Remove from oven and transfer puffs to a rack to cool.
To make filling, combine the cheese with the nuts, cream, and pepper.  Mash well.
With a sharp knife, cut the puffs in half horizontally, and drop a small amount of the filling in each.
Puffs can be served at room temperature or reheated in a 350 degree F oven for 5 minutes.
Serve as an appetizer with an aperitif.
Mangia Bene Pasta
Chi mangia bene, vive bene
Who eats well, lives well
Custom Search
Recipes
Bagna Cauda
Aglio e Olio
Sauteed Spinach with Beans
Goat Cheese Marinated in Spicy Olive Oil
Marinated Mushrooms
Salmoriglio - Olive Oil and Oregano Sauce
Olive Oil Puffs with Gorgonzola Filling
PRIVACY POLICY          CONTACT US