recipes

Sicilian Fish

Sicilian Fish

1# any fleshy white fish, boned & filleted
15 sun dried-oil cured, pitted black olives, chopped
2 oz capers
3 oz EVOO
S&P to taste
3 oz chopped plum tomatoes (canned if fresh n/a)
1 oz fresh basil, torn not chopped
2 oz Chardonnay
2 garlic gloves, whole
1 lemon
1 oz bread crumbs
1 oz finely chopped parsley

Method, rub fish with EVOO, use the remaining EVOO to oil a baking dish. Top fish with tomatoes, basil, S&P, squeeze of lemon (place halved lemons in dish), garlic cloves in bottom of dish, add Chard, top fish with bread crumbs & parsley, and bake at 400 F for 20 minutes or until crumbs are brown and fish is opaque.
serves 2

 

JB's Root Vegetables

JB's Root Vegetables

In a large baking dish:
Coat the dish heavily with Extra Virgin Olive Oil

Dice the following in 1" cubes:
1/2 hd Cauliflower
1/2 butternut squash
1/2 red onion
1 carrot

toss with Extra Virgin Olive Oil, liberally

salt with Kosher salt and fresh ground pepper

Bake at high heat...450 F for 20-30 minutes...toss occasionally.

Serves 4

   

Robert "Bobby" Miranda's Pasta e Fagioli

Robert "Bobby" Miranda's Pasta e Fagioli

Our friend, former teammate at the University Of South Carolina and professional actor (Untouchables, Sister Act, Midnight Run, Hill Street Blues, et al), has a great recipe for Pasta e Fagioli.

In a heavy dutch oven, saute 2 garlic cloves in 4 tablespoons of our Certified California extra virgin olive oil. When the garlic becomes soft, remove it. Puree in a blender or food processor, 1 (one) can of drained Cannellini beans and add to pan with 1 (one) cup of water and a cup of chicken stock. Stir in 4 tablespoons of tomato paste. Add a cup and a half of uncooked ditalini pasta. Stir. Season with salt, red pepper flakes, fresh ground black pepper, and chopped fresh parsley. Turn up the heat until the pasta becomes al dente. Serve in a shallow bowl with crusty bread, grated parmigiano reggiano cheese, and drizzle with our olive oil.

Serve with a glass of Amarone, Brunello or Chianti Classico.

 

Crispy Olives Stuffed With Sausage

Crispy Olives Stuffed With Sausage

Ingredients

  • 1/4 pound (i Link) fresh Italian sausage
  • 1 teaspoon mined garlic
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 8 ounces large pitted green olives
  • 4 to 6 cups peanut oil, for deep frying
  • 1/2 cup all purpose flour
  • 2 large eggs
  • 1/2 cup fine bread crumbs
  • 2 teaspoons extra virgin olive oil
  • Salt and freshly ground pepper


Directions

Remove the sausage meat from the casing and place it in a medium bowl. Add the garlic, a pinch of salt, and red pepper flakes. Mix to evenly distribute the ingredients.
Drain the olives and rinse them under cold water/
Stuff each of the olives with 1/4 to 1/2 teaspoon of the sausage mixture.
Heat the oil in a deep fryer, or stock pot to 375 degrees F.
Spread the flour on a dinner plate.
Break the eggs into a shallow bowl and beat lightly.
Spread the breadcrumbs on another dinner plate and sprinkle them with salt and pepper. Moisten the olives with the olive oil, stirring to evenly distribute the oil and seasoning.
Roll the olives in the flour, coating them all over and shaking off the excess. Then dip the in egg, letting any excess drip back into the bowl. Finally, coat the olives all over with bread crumbs. As each olive is coated, place it on a tray. Cover the olives and refrigerate until you are ready to fry them.
Fry the olives until golden brown and the sausage in the middle is cooked through, about 3 minutes. The olives will bubble vigorously until the are nearly done, so watch for splatters. Drain on paper towels to absorb any excess oil.
Serve warm or at room temperature.

   

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