Category: Recipes

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Tacchino Toscano (Tuscan Style Turkey)

Ingredients:·         

½ cup Oli + Ve extra virgin olive oil of your choice
·         4-5 pounds dark and light turkey meat, cut into 1 by 3 inch chunks
·         ½ cup pancetta, minced (sub prosciutto)
·         1 cup crumbled Italian sausage, half sweet, half hot
·         3 cups diced onions
·         2 cups diced carrots
·         3 cups diced celery
·         ¼ cup minced garlic
·         Big pinch crushed red pepper
·         1 ½ T finely chopped fresh rosemary
·         1 ½  T finely chopped fresh sage
·         3 T finely chopped Italian parsley
·         Salt
·         Freshly ground black pepper
·         1 Cup dry red wine or white wine
·         8 cups canned whole tomatoes, with their juice, crushed
·         1 pound penne or rigatoni pasta
·         1 cup grated parmesan cheese
Preparation:
Prep time: 60 minutes
Coat the bottom of a large skillet with the extra virgin olive oil and heat over medium heat. Add the turkey meat, pancetta and sausage and cook until the meat begins to brown. Add the onions, carrots, celery, garlic, rosemary, sage and 1 ½ teaspoons of the parsley. Season with salt and pepper to taste and cook for 10 to 15 minutes. Add the wine and simmer until reduced by half. Add the tomatoes to the pan with enough water to cover all the ingredients. Bring to a simmer and cook the sauce for 1 ½ hours, adding more water if needed.
Bring a large pot of well-salted water to a boil. Add the pasta and cook until very al dente, do not overcook! Drain, reserving 2 cups of the cooking water. Add the pasta to the sauce with ½ cup of the cooking water. Simmer 2 to 3 minutes for the pasta to absorb some of the sauce. If the mixture seems dry, add a little more pasta cooking water. Adjust the seasonings. Toss and serve sprinkled with the grated parmesan and the remaining parsley.
Courtesy of Stonesthrow Winery – check them out at www.stonesthrowwinery.com!

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Sugo di Carne

Ingredients:

·         ½ lb. ground sirloin

·         12oz. can Italian plum tomatoes

·         1 onion

·         1 carrot

·         1 stalk of celery

·         ¾ cup red wine

·         Oli + Ve Extra Virgin Olive Oil (EVOO)

·         Salt

·         1 lb. Pappardelle pasta (sold at Oli + Ve)

Directions:

(1)    Finely chop carrot, onion, celery. Place in a pot and sauté in Oli + Ve EVOO until it almost starts to burn (this sweetens the carrots and onions and gives the sauce a true homemade flavor). Take your time on this step, please.

(2)    Add the sirloin and raise the heat stirring until browned.

(3)    Splash with wine and let the wine evaporate.

(4)    Salt to taste.

(5)    Add the tomatoes, break them up, lower the heat and cook for 40 minutes, stirring occasionally. (If sauce seems too thick, add some of your pasta water.)

(6)    Cook pasta keeping it al dente.

(7)    Serve with grated parmesan. 

Courtesy of Stones Throw Winery

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Spring Rolls

Ingredients:

  •  Red Peppers (thinly sliced/julienned)
  •  Carrots (peeled and julienned)
  •  cucumber (thinly sliced/julienned)
  •  avocado (sliced)
  •  purple cabbage (chopped)
  •  cilantro (chopped)
  •  spinach leaves (washed)
  •  shrimp ( peel, devein, toss with EVOO, salt and pepper –roast until done)
  •  sesame seeds (to garnish)
  •  package of spring roll wrappers

Preparation:

  •  Make sure all the ingredients are prepared/chopped/cooked before you assemble
  •  Prepare the rice paper wrappers according to directions (you want the wrapper to be soft, yet still slightly firm and pliable.)
  •  Fill the rolls by placing a few sticks of carrot, cucumber, red pepper, and a sprinkle of purple cabbage on top of the bottom 1/3 of the rice paper.  Then, a slice or two of avocado and a bit of cilantro.  Lay spinach leaves on top and finish with slices of shrimp on top. 
  •  Don’t overstuff roll
  •  Roll everything up tightly by gently pulling up the bottom of the roll and roll over the filling.  Use your hands to tuck the filling in as you roll — like you are rolling a burrito (you can fold in the sides of the rice paper if you wish.
  •  Place on a serving plate and cut in half, sprinkle with sesame seeds and serve with peanut sauce or drizzle  with  Oli+Ve Traditional balsamic, or both! 

Peanut Sauce  (adapted from naturalmond.com)

  •  1/2 cup NaturAlmond almond butter (or Georgia Grinder’s peanut butter)
  •  1/2 cup low-sodium chicken broth
  •  3T low-sodium soy sauce (Den Chan Shoyu)
  •  2 1/2T minced fresh ginger
  •  1T freshly squeezed lime juice
  •  1T minced garlic
  •  1/2 t red pepper chili flakes (more or less based on desired heat)
  •  1 shallot, peeled
  •  1 1/2T rice wine vinegar (or try Oli+Ve honey ginger balsamic)

Place all ingredients in a high powered blender and blend until smooth and creamy (keeps 3-4 days in the refrigerator)

Spring roll recipe shared by Kathy White

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Spicy Shrimp & Tomato

Ingredients:

  • 1 lb. uncooked 16-20 count Shrimp (cooked shrimp works fine, just cut cooking time by one minute)
  • 1 lb. Linguine Pasta
  • 5 tsp. Oli + Ve Extra Virgin Olive Oil (plain, Persian Lime or Eureka Lemon – your choice)
  • 1/3 cup White Wine
  • 4 cloves garlic – minced fine
  • 1/2 Vidalia onion – diced
  • 1 – 16 oz. can tomatoes – retain 1/3 of juice
  • 1/4 cup Italian Parsley
  • 6 Basil leaves
  • 1/2 Lemon – juiced
  • 1/4 tsp. Red pepper flakes (+/-)
  • Salt and Pepper
  • 1/4 cup Heavy Cream – to add as needed

Preparation:

Prep time: 30 minutes

Boil salted water for pasta, cook until al dente. Heat olive oil in a skillet over medium heat. Add garlic and onion. Stir until onion is translucent. Stir in tomatoes and cook for 3 minutes. Add wine, lemon juice and shrimp. Cook until shrimp is pink. Add pepper flakes, season with salt and pepper. Slowly add cream to thicken or reserved tomato juice to thin. Serve shrimp and sauce over prepared pasta. Dress with parsley and basil leaves.

Courtesy of Stonesthrow Winery – check them out at www.stonesthrowwinery.com!

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Spanish Tortilla

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.