Category: Main Course

INGREDIENTS

• 3 lbs. of waxy potatoes sliced 1/8” thick, such as Yukon or Red Bliss
• 9 large eggs, beaten
• 1 large sweet onion sliced thin, such as Vidalia
• 1 t. fresh thyme leaves
• Sea salt & freshly cracked pepper to taste
• Oli+Ve Ultra Picual EVOO

DIRECTIONS

• Heat 4 T of olive oil over med-high heat in a 12”cast iron skillet.  Add the sliced onions and sauté until light brown in color.  Add the thyme and sauté for another minute. 
• With a slotted spoon remove the onions and thyme and mix them in to the beaten eggs.  Season the egg-onion mixture with sea salt and pepper. 
• Heat the oven to 375.  With the oil remaining in the skillet, lightly season the potato slices with a sprinkle of sea salt and pepper and layer the slices in concentric circles at the bottom of the skillet.  Continue layering until all potatoes are used. 
• Brown the bottom layer of potatoes over med-high heat for 2 minutes being careful not to burn the potatoes.  Pour in the egg-onion mixture over the potatoes and cover the skillet with a lid. 
• Place the covered skillet into the preheated oven for 10-15 minutes until the egg layer on top is golden brown and the potatoes are tender.  Invert the tortilla onto a platter and serve warm or allow to cool to room temp.  Serve with aioli.

AIOLI

• 2 large egg yolks
• 1 cup fruity EVOO such as  Ultra Picual
• 2 garlic cloves, crushed
• 2 T fresh squeezed lemon juice
• 1 t. sea salt
• Add the egg yolks and sea salt to the bowl of a food processor or into a blender. 

While processing, slowly drizzle in the olive oil. Stop the machine and scrape down the sides if necessary.  Once all the oil has been added, pour in the lemon juice and process until combined.  Check for seasoning.

Ingredients (Pork With Tomato & Fennel Sugo)

• 5-7 pound bone in pork shoulder
• Kosher salt
• fresh ground pepper
• 2 – 28 oz. cans diced tomatoes in juice
• 2 cups white wine
• 8 whole garlic cloves
• 1 large fennel bulb, thinly sliced
• 3″ sprig fresh rosemary, leaves stripped
• 3 tablespoons Spanish Hojiblanca Olive Oil

Directions:

• Preheat the oven to 450.  
• Rub the entire pork shoulder with a tablespoon of Hojiblanca olive oil, season the entire surface area liberally with salt and fresh ground pepper and place in the roasting pan, fat side up. 
• Arrange the vegetables around the roast in the pan, drizzle and toss with another tablespoon of olive oil, and season with salt and pepper.
• Roast the shoulder and vegetables uncovered at 450 for 20 minutes until the vegetables begin to take color and the pork roast is browned.  
• Reduce the oven to 350.  
• In a large bowl, mix together the tomatoes, wine, a tablespoon of Hojiblanca, and the rosemary leaves. 
• Adjust the seasoning with salt and pepper.  
• Pour evenly over the roast and vegetables in the pan.  With heavy duty foil, tightly seal the roasting pan and roast at 350 for five hours. 
• Meanwhile, make the polenta.     

Ingredients (Cobrancosa Fried Romano Polenta)

• 4 cups chicken broth
• 2 cups polenta
• 2 shallots, finely minced
• 2 cloves of garlic, finely minced 
• 1/2 cup grated Pecorino Romano
• fresh ground pepper
• Kosher salt
• Cobrancosa Olive Oil – 2 tablespoons plus enough to fill a frying pan 2″

Directions

• In a 3+ quart sauce pan heat one tablespoon of Cobrancosa. 
• Saute the onion until translucent, about three minutes. 
• Add the garlic and saute for another minute.  Add the broth and bring to a simmer. 
• While stirring constantly, add the polenta in a steady stream.  Continue stirring constantly for 20-25 minutes until the polenta is thick.  
• Add the cheese, remaining tablespoon of Corbancosa, and season with additional salt and pepper to taste. 
• Immediately pour the polenta in to a 9″x13″ baking dish and allow to cool.  Refrigerate covered in plastic wrap.  
• Cut the polenta in to sqaures or rectangles approximately 3″ x 3″ in size. 
• Heat 2″ of Cobrancosa to 350 on a deep fry thermometer in a heavy, deep sided frying pan. 
• Fry the polenta slices a few at a time, approximately 3-5 minutes per side until golden brown.  
• Serve the pork in large shreds with the sauce from the pan over the hot, crispy polenta.

Ingredients:

• 2 (16oz.total) boneless, skinless chicken breasts
• salt and freshly ground pepper to taste
• 4 tsp. basil pesto (see recipe below)
• 1 medium tomato, sliced thinly
• 8 thin slices of fresh mozzarella cheese (this recipe used Trader Joe’s Part Skim)
• 2 tsp. freshly grated parmesan cheese
   

Directions:

• wash chicken and dry with a paper towel.
• Slice chicken breasts horizontally to create 4 thinner cutlets
• Season lightly with salt and pepper
• preheat oven to 400 degrees and grease an 8X8 baking dish with a little olive oil
• place the chicken in the baking dish and spread 1 tsp. pesto over each piece of chicken
• bake for 15-20 minutes or until chicken is no longer pink in the center. 
• Remove from oven and top with tomatoe, mozzarella and parmesan cheese. 
• Bake an additional 3-5 minutes or until cheese is melted

Ingredients (Pesto):

• 1 cup fresh basil, washed and dried
• 1 clove garlic, minced
• 1/4 c. freshly grated parmesan
• salt and pepper to taste
• 2.5 Tbsp. Tuscan Herb infused olive oil

Directions:

• in a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth
• slowly add the olive oil while pulsing
• store in a sealed container and refrigerate until ready to use or you can freeze this in ziplock bags to use at a later date

Recipe submitted by Caitlin Davidson (adapted from www.skinnytaste.com)