MANGIA BENE PASTA

HOME                       RECIPES              LINKS

RECIPES FEATURING OLIVE OIL

RECIPES

Bagna Cauda

Aglio e Olio

Sautéed Spinach with Beans

Goat Cheese Marinated in Spicy Olive Oil

Marinated Mushrooms

Salmoriglio - Olive Oil and Oregano Sauce

Olive Oil Puffs with Gorgonzola Filling

Bagna Cauda

8 TB. olive oil

5 TB. butter

1 (2 oz) 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 lb. 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 oz. fresh spinach, rinsed and patted dry

1/4 cup olive oil

2-3 garlic cloves, minced

1/2 tsp. red pepper flakes

Salt and pepper

1 (15 oz) 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 oz. log of goat cheese, cut into 1-inch thick rounds

6 large fresh basil leaves

6 large fresh sage leaves

Click here to learn more about Olive Oil

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 lb. fresh button mushrooms

1/2 cup chopped onion

1 garlic clove, minced

1/4 cup chopped fresh parsley

2 bay leaves

1/8 tsp. pepper

1/2 tsp. dried thyme

2 cups white wine

2 cups vinegar

1/2cup olive oil

2 TB. 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 TB. water

Salt and pepper

2 TB. chopped fresh oregano or 1 tsp. dried

6 TB. 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 tsp. salt

1 cup flour

4 large eggs

1 egg yolk beaten with 1 tsp. water for glaze

Filling

12 oz. 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.

HOME                           RECIPES                  LINKS