Category: Recipes

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Handmade Fresh Pappardelle with Wild Mushroom and Balsamic Cream Sauce

Pappardelle Pasta
2 cups all purpose flour
3 large eggs
a pinch of salt

Using a food processor, combine the flour and salt.  Add the eggs and process in pulses until the flour is completely moistened.  Remove the dough and knead for about five minutes, adding only a small amount of flour if necessary, until the dough is smooth and elastic.  Place the dough in a bowl covered with plastic wrap and allow to relax for an hour.  Roll out with a pasta machine to setting 7, or use a rolling pin to roll it as thinly as possible.  Cut the pasta sheets in to long pappardelle noodles and hang on a rack or dust lightly with flour until ready to use.

Makes about one pound of fresh pasta    

Wild Mushroom & Balsamic Cream Sauce
1 cup dried mushrooms such as shitake, porcini, and morel
1 cup heavy cream
3 tablespoons premium Extra Virgin Olive Oil (EVOO)
1/3 cup dry Marsala wine
1/2 cup reserved mushroom stock (soaking liquid)
2 tablespoons Traditional Style Balsamic Condimento
1 large shallot, sliced thin
1 medium red onion, sliced thin
1 – 2″ sprig of fresh thyme, leaves only
salt and fresh ground pepper to taste
Grated Pecorino Romano cheese

Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large saute pan, over medium heat.  Add the EVOO, onion and shallot and a small sprinkle of kosher salt.  Saute slowly until the onions are caramelized, being careful not to burn them.  This should take approximately 5 minutes until they are golden brown.  

Drain the mushrooms well reserving the soaking liquid.  Chop lightly if the pieces are large.  Add the mushrooms and thyme leaves to the saute pan. Saute for another minute and then add the Marsala wine, scraping up any browned bits. 

Bring a large pot of generously salted water to a boil.

Reduce the wine by half, and add the mushroom stock. Continue cooking over medium heat until liquid is again reduced by half.  Add in the balsamic, and then the heavy cream stirring well to combine.  Allow to simmer for an additional minute or two, to allow the sauce to thicken.  Season well with salt and a generous amount of fresh ground pepper. 

Boil the fresh pappardelle in the boiling water for a minute.

Add the cooked, drained pappardelle to the saute pan.  Toss it with the sauce and allow it to simmer in the sauce for an additional minute.  

Serve with grated fresh Pecorino Romano cheese.

Serves 4-6  

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Grilled thin Crust Pizza with Fresh Fava Bean Pesto & Arugula Salad with Gremolata Vinaigrette

Fresh Fava Bean & Goat Cheese Pesto
· 3 pounds fresh Fava bean pods
2 large garlic clove, crushed
1/2 teaspoon fine sea salt
1 tablespoon fresh squeezed lemon juice
1/2 cup  Favolosa Extra Virgin Olive Oil
1/3 cup fresh goat cheese
1/4 cup really good quality Pecorino Romano

Have a medium bowl of ice water prepared.  Bring a medium pot of lightly salted water to boil.  Shell the fava beans and add to the salted water.  Blanch the fava beans for 2 minutes and then add to the bowl of ice water.  Allow to cool.  Slip the peel off each bean and place in to a food processor with all the other ingredients.  Pulse until pureed and creamy.  Adjust seasoning to taste and reserve.  This pesto sauce can also be used over pasta, on bruschetta, or as a dip for veggies.  


Thin Crust  Favolosa Extra Virgin Olive Oil Pizza Dough
4 1/2 cups All Purpose Flour
2 cups warm 110 degree spring or filtered water
1/3 cup  Favolosa Extra Virgin Olive Oil
1 tablespoon fine sea salt
1 tablespoon raw sugar
2 1/2 teaspoons active dry yeast
If using a bread machine follow the instructions for adding ingredients to the machine.  If mixing in a mixer or by hand, combine the sugar and water and yeast in a large bowl or mixer bowl.  Allow to sit for five minutes.    
Add the olive oil and salt.  Begin mixing in the flour.  It will be fairly wet but avoid the temptation to add more flour.  Knead for approximately 3 minutes until the dough is relatively smooth and cohesive.  Allow to rise for 1 hour covered in a warm place.  Divide and shape or roll the dough in to two large thin crust pizzas or three medium thin crust pizzas.   (makes enough dough for 2 large or three medium thin crust pizzas)

Simple Arugula Salad with Gremolata Vinaigrette
5 cups baby arugula, washed and dried
2 tablespoons fresh squeezed lemon juice
1/3 cup Gremolata Olive Oil
1/2 teaspoon fine sea salt
Fresh cracked pepper to taste
Just before the pizza is ready to be taken off the grill, combine the lemon juice with the sea salt.  Whisk in the gremolata olive oil and season with pepper.  Adjust seasoning and gently toss the arugula with the vinaigrette.

 
Grilled Thin Crust Pizza With Fava Bean Pesto & Arugula Salad With Gremolata Vinaigrette
Prepared pizza dough above
Fava Bean Pesto
1 pound fresh buffalo mozzarella fresca, thinly sliced
Simple Arugula Salad with Gremolata Vinaigrette
Add approximately 1/3 cup of pesto to each medium pizza or 1/2 cup to each large pizza.  Add a layer of mozzarella, season with a little sea salt and fresh cracked pepper.  Grill or bake at a minimum of 500 degrees, preferably on a preheated pizza stone, or on a large, inverted, preheated cast iron skillet.  Depending on how hot you can get your oven or grill, the cooking time will be anywhere between 5-10 minutes.  You are looking for golden brown crust and bubbling cheese.   
Remove from the oven and top with the prepared Simple Arugula Salad and serve immediately.
Courtesy of Rachel Bradley

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Grilled Lamb Chops with Fig and Olive Tapenade

Ingredients:

Lamb:

  • 4-6 Lamb Chops, double bone
  • Oli + Ve Extra Virgin Olive Oil
  • 1T Rosemary, freshly chopped
  • 2 Garlic cloves made into a paste
  • ½ Lemon, squeezed (used for serving)

Fig and Olive Tapenade:

  • 1T Fig (well, well chopped) or, better yet, fig spread
  • 4T Olives, Kalamata recommended, chopped
  • 1T Shallot, finely diced
  • 2T Oli+Ve Extra Virgin Olive Oil
  • 1t Garlic, fresh, made into a paste with 1 tablespoon olive oil

Directions:

Lamb:  Marinate lamb in oil, rosemary and garlic for at least 4 hours. Season with salt and pepper before cooking. Place on hot grill and cook until desired doneness.

Fig and Olive Tapenade:  Mix fig, olives, shallot, olive oil and garlic for tapenade. Season to taste with salt and pepper.

Apply tapenade over chops after cooking. Squeeze lemon over chops and serve.

Serves 4-6*Compliments of Stonesthrow Winery. Check them out at www.stonestrowwinery.com!

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Grilled Grapefruit Glazed Salmon

Ingredients:

  • 1 cup Oli + Ve Grapefruit White Balsamic Vinegar
  • 2T brown sugar
  • 4 (6 ounce) salmon fillets
  • 1/2t salt
  • 1/2t pepper 
  • 2 grapefruits, sliced 1/2” thick (8 slices needed)

Directions:
Combine first 2 ingredients in medium saucepan. Bring to low boil while stirring (to keep from burning) until the mixture is reduced by half, approximately 15 minutes. Hold warm. For each fillet do the following:Season each side of salmon fillet with 1/16 teaspoon salt and 1/16 teaspoon pepper. Grill salmon, presentation side down, until just done in center, about 5 minutes per side, depending on thickness of fillet. Brush salmon with 1 tablespoon grapefruit glaze during grilling and just before removing from grill. Place 2 grapefruit slices on serving plate and top with cooked salmon fillet. Drizzle 1 tablespoon glaze on top of salmon. Serve fillets with a baked potato and vegetables. Serve immediately.

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Grilled Balsamic Pork Tenderloin

Ingredients:
Pork tenderloins (1 to 1 1/2 lbs. each
1T Thyme leaves – fresh
3/4 cup  Oli + Ve Traditional Vinegar (could also use our Vermont Maple or Espresso Balsamics)
1/4 cup Oli + Ve Extra Virgin Olive Oil (try our seasonal Rosemary Olive Oil) 4 Large sprigs fresh rosemary, bruised
1t Fresh coarse ground black pepper
1 Pinch of chili powder (optional)
Instructions:Cut each tenderloin into 1″ thick round pieces and place in zip-lock bag. Pour seasoning mixture (all ingredients above except pork tenderloins) over pork, seal the bag and refrigerate for 2 to 6 hours.Place rounds on grill or baking rack over the grill and cook. Brush with reserved marinade throughout. Cook until your sample piece is pink in the middle, turning only once during cooking. Remove from grill and allow meat to finish cooking on a baking rack for 1 minute. Serve with arugula salad dressed with one of your favorite Oli + Ve Vinaigrettes.Serves 4*Compliments of Stonesthrow Winery. Check them out at www.stonesthrowwinery.com!