Recipes

Articles tagged as robust (view all)

Mashed Golden Cauliflower with South African Coratina & Roasted Garlic

29 August, 2013

 



















Ingredients
4 cups fresh cauliflower in small pieces - florets only
3 cups lightly salted water or chicken stock
1/3 cup creme fraiche (see our recipe to make homemade!)
1/4 cup + 2 tablespoons fresh, peppery, green UP extra virgin olive oil (such as our South African Coratina)
1/3 cup + 2 tablespoons cup Pecorino Romano, grated
3 large cloves whole garlic (optionally roasted)
2 tablespoons fresh chives, finely minced or snipped
2 teaspoons sea salt fresh ground pepper to taste

Instructions

Place the florets and water or chicken stock to a simmer in a medium pot.  If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, simmer for 6 minutes, and drain thoroughly.  Place the still hot, drained florets in a large bowl with the creme fraiche, olive oil, roasted garlic, Pecorino, salt, and pepper. With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency.  To finish, drizzle with additional grated Pecorino, a drizzle of olive oil, and chives. Serves 4-6  

Carmelized Wild Mushroom Ragu over Pecorino Polenta with Truffled Marscapone

18 February, 2013

 

Polenta
4 cups vegetable or chicken stock, preferably homemade
1 cup dried polenta
1/3 cup freshly grated Pecorino Romano
2 tablespoons Olive del Mondo California Mission Extra Virgin Olive Oil
Salt & freshly ground pepper to taste

Bring the stock to a simmer in a heavy 6+ quart pot.  Slowly whisk in the polenta.  Cook on low stirring frequently for approximately 25-30 minutes.  Remove from heat an stir in the cheese and olive oil.  Adjust the seasoning with salt and pepper if desired.

Wild Mushroom Ragu
3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc. wiped clean, tough stems removed
2 tablespoons Olive del Mondo Organic California Mission Extra Virgin Olive Oil
1 medium shallot, minced
2 cloves garlic, minced
1 cup dry white wine
1 cup vegetable or chicken stock, preferably homemade
2 tablespoons minced flat leaf parsley
1/3 cup freshly grated Pecorino Romano
Sea salt & freshly ground pepper to taste.

While the polenta is cooking, heat the extra virgin over medium-high in a large 12" saute pan. Add clean, dry mushrooms to the pan.  Cook until the mushrooms caramelize and become crusty golden-brown.  Add the shallot, and saute for two minutes, add the garlic and saute for a minute.  Add the wine and cook scraping up the browned bits from the bottom of the pan and reduced by half.  Add the stock and cook until reduced by half.  Taste and adjust with salt and fresh pepper if desired.

Truffled Mascarpone
1/2 cup mascarpone
1 teaspoon Olive del Mondo White Truffle Oil

Stir the truffle oil in to the mascarpone. Serve the wild mushroom ragu over the hot polenta.  Add a dollop of the truffled mascarpone, a sprinkle of pecorino cheese, and a pinch of minced parsley. Serves 4-6.

Slow Roasted Golden Beet & Tangerine Salad over Baby Arugula with Blue Cheese & Apricot Vinaigrette

18 February, 2013

 

 

Ingredients
4 cups baby arugula
3 medium sized golden beets

2  medium Satsuma Tangerines, 1 peeled and divided in to segments, the other juiced
1 Tablespoon Apricot White Balsamic or Premium White Balsamic

1/4 cup + 1 tablespoon Medium Intensity EVOO (with a medium peppery finish!)
1/3 cup good quality, crumbled blue cheese

Sea salt to taste
Fresh ground pepper to taste

1/2 cup Garlic Croutons (see our recipe) - or store bought croutons

Directions
Preheat the oven to 350.  Scrub the beets removing any debris, roots and green parts.  Place the beets on a piece of aluminum foil large enough to fully enclose the beets in to a package.  Drizzle the beets with a tablespoon of EVOO, a sprinkle of sea salt, and 1 tablespoon of water.  Seal the package by crimping the foil and roast the beets for 1 hour or until tender when pierced with a knife.  Allow to cool and then peel.  Cut the beets in to six wedges and set aside.

Just before serving, whisk the tangerine juice with the Apricot or Premium White Balsamic and a pinch of salt.   Slowly drizzle in the remaining EVOO while whisking constantly to make vinaigrette.  In a large bowl, gently toss the arugula with 1/2 of the vinaigrette and then arrange on a plate or platter.  Arrange the tangerine segments, golden beet wedges, and blue cheese over the arugula.  Drizzle the rest of the dressing over the top, then add the croutons, and finish with fresh ground pepper if desired.  Serve immediately.

Makes 4 generous salad portions.

Slow Cooker White Beans with Rosemary

22 July, 2012

 

Pasta Fagioli With Olio Nuovo - Hold The Pasta
1 pound Great White Northern Beans, rinsed and picked over
1 medium celery rib, coarsely chopped
2 large shallots, diced 
1 large carrot, peeled and coarsely chopped
1/4 pound smoked bacon diced 
2 large cloves of garlic, coarsely chopped
5 quarts chicken broth or stock, vegetable stock, or cold water
1 - 2" sprig fresh rosemary
1 dried bay leaf


Directions
Kosher salt and fresh ground pepper to taste (at least 1 tablespoon recommended if not using stock)
1/2 cup Robust EVOO.


Combine all the ingredients except for the olive oil in a large slow cooker.  Set the cooker to high for 6 hours.  Once the beans are tender, taste and adjust seasoning. Drain the beans with a slotted spoon and serve slathered in EVOO with crusty bread.