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Dificultad: Hard

Ricotta Vegetable Tart with Carapelli Organic Extra Olive

Ingredients for the olive oil dough:

  • 1 1/2 cups + 2 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1 sprig fresh rosemary, finely chopped
  • 2 tablespoons milk or cold water
  • 1/2 cup Carapelli Organic Extra Virgin olive oil

 

Ingredients for the filling:

  • 1 tablespoon olive oil
  • 1 small leek ,thinly sliced
  • 3 cloves garlic ,minced
  • 2 cups whole milk ricotta
  • 1/3 cup whole milk
  • 2 eggs ,whisked
  • 1/2 cup grated Parmesan
  • Sea salt and pepper, to taste

 

Ingredients for toping:

  • Roasted vegetables
  • Carapelli Organic Extra Virgin Olive Oil
  • Additional Parmesan
  • Chopped fresh rosemary Rosemary

 

DIRECTIONS FOR THE DOUGH:

STEP 1 In a large bowl, whisk together the flour, salt, pepper, and herbs. Whisk the milk (or cold water, if using instead) with the olive oil and pour in the center of your dry ingredients. Using a fork, mix the flour into the olive oil mixture until wet. Knead the dough in the bowl until it just comes together.
STEP 2 Spray your tart pan with baking spray (either a 35cm or a 20/25cm circle pan). Press the dough into your tart pan, covering all of it and ensuring there’s no patches or gaps. Piece and pinch the dough to cover the sides.
STEP 3 Blind bake the tart at 200ºC for 15-20 minutes until just golden. Prepare the filling.

 

DIRECTIONS FOR THE FILLING:

STEP 1 Heat the olive oil in a saute pan and cook the leek and garlic until translucent. Let cool.
STEP 2 In a large bowl, whisk the ricotta with the eggs. Whisk in the milk, Parmesan, and rosemary. Season the mixture with salt and pepper. Fold in the leek/garlic mixture.
STEP 3 Turn the oven down to 175ºC. Pour the filling into the baked tart shell and bake for 20-25 minutes, until the crust is deep golden brown and the filling is set in the center. The filling should be slightly firm when touched and should not jiggle.
STEP 4 Let the tart cool until warm and top with the warm roasted vegetables. Enjoy!

 

Seared scallops in olive oil with braised leeks

INGREDIENTS:

  • 16 sea scallops
  • 2 medium ears of fresh corn
  • 3 medium leeks
  • freshly ground black pepper
  • ¼ tsp.  kosher salt
  • 2 Tbsp.  dry white wine
  • 4 Tbsp. + 1 Tbsp. + 4 tsp. of Carapelli Organic Extra Virgin Olive Oil, divided
  • Flaky sea salt, such as Maldon

DIRECTIONS:

STEP 1 Remove the tough side muscle from each scallop and pat the scallops dry with a paper towel. Set aside on a paper towel-lined plate.

STEP 2 With a small, sharp knife, slice the kernels off the ears of corn into a bowl. Set aside.

STEP 3 Trim the bulb ends and tough dark green stems off the leeks. Slice the tender white and light green stems in half lengthwise, then soak in cold water for 10–15 minutes to remove dirt. Drain the leeks, rinse well, and slice into thick half-moons.

STEP 4 Pour 4 Tbsp. of Carapelli Organic Extra Virgin Olive Oil into a large saucepan over medium-low heat. Stir in the leeks and kosher salt. Cover and cook, stirring occasionally, for about 10 minutes until the leeks are very soft. Uncover and stir in the wine. Cook for 5 minutes more. Transfer the leeks to a bowl and wipe out the pan.

STEP 5 Add 1 Tbsp. of olive oil into the pan, then add the corn. Season with a pinch each of salt and pepper. Cook, stirring occasionally, for 3–4 minutes until the corn is warmed through. Transfer the corn to a separate bowl and wipe out the pan one more time.

STEP 6 Increase the heat to medium-high and add 2 tsp. of olive oil. Heat the olive oil until shimmering, then add half the scallops. Sprinkle the scallops with salt and pepper. Cook for about 2 minutes per side, until the scallops are golden brown. Transfer to a plate and repeat with the remaining olive oil and scallops.

STEP 7 To serve, divide the leeks and corn evenly between four plates, and top each with four scallops. Drizzle with olive oil and sprinkle with flaky sea salt.

 

Grilled steak with olive oil charred scallions

INGREDIENTS:

  • 900 g of steak
  • Kosher salt
  • Ground black pepper
  • 2 bunches scallions
  • 1 Tbsp. + 1 tsp. Extra Virgin Olive Oil (divided) Carapelli Organic
  • Flaky sea salt, such as Maldon

DIRECTIONS:

STEP 1 Generously sprinkle the steaks with kosher salt and black pepper and set aside.

STEP 2 Rinse the scallions and pat dry. Trim off any wilted ends and thin onion skin.

STEP 3 Preheat grill for medium-high direct heat. Pour 1 Tbsp. of Carapelli Organic Extra Virgin Olive Oil on a thick, folded piece of paper towel and carefully wipe the hot grill grates, holding the paper towel with tongs for safety.

STEP 4 Place the steaks on the grill and cook for about 5 minutes per side, flipping once or twice.

STEP 5 Let the steaks rest while the scallions cook. Toss the scallions with the remaining 1 tsp. of olive oil and sprinkle with salt and pepper. Place in a perforated grill pan or crosswise on the grill grates and cook just until charred in spots, about 3–4 minutes.

STEP 6 To serve, slice the steaks against the grain into 1-inch thick pieces. Arrange on a platter with the scallions. Drizzle with olive oil and sprinkle with flaky sea salt.

Alternatively, preheat a grill pan or large cast iron skillet over high heat for at least 5 minutes. Prep with olive oil and cook the steak and scallions as directed above.