STEP 1 Slice rustic boule into ½ inch thick slices. Toast until golden.
STEP 2 Drizzle with Carapelli Organic EVOO.
STEP 3 Spread with a generous amount of ricotta.
STEP 4 Add strawberries, then top with the desired amount of toasted almonds and shaved dark chocolate.
STEP 1 Dice feta into 1 inch/2 cm cubes.
STEP 2 Place feta into a large jar. Add herbs, lemon zest and garlic.
STEP 3 Top with the Carapelli Organic Extra Virgin Olive Oil.
STEP 4 Place in refrigerator overnight.
STEP 5 Bring it to room temperature 45 minutes before serving.
STEP 6 Preheat oven to 350F/180C.
STEP 7 Place tomatoes in an oven proof tray, drizzle with olive oil and add thyme sprigs and salt and pepper.
STEP 8 Roast in the oven for 1 hour until the tomatoes are burst.
STEP 9 If there are some tomatoes that haven’t burst, prick them with a knife to let the air out.
STEP 10 In the last 5 minutes of cooking the tomatoes, add the bread to the oven to crisp up.
STEP 11 To assemble, add a spoonful of tomato onto the crostini, and top with feta and a drizzle of the herbed olive oil from the jar.
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.
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!
STEP 1 Place the chicken either in a dish that can accommodate all the pieces or in a ziplock bag.
STEP 2 In a bowl, combine all the spice mixture ingredients and mix well.
STEP 3 Rub the chicken with the spices all over.
STEP 4 In a separate bowl, combine olive oil with lemon juice.
STEP 5 Pour the marinade over the chicken and distribute evenly to make sure that all the pieces are well covered with the spices and the marinade.
STEP 6 Marinate the chicken in a refrigerator for at least 20 minutes, or up to 8 hours.
STEP 7 Preheat your oven to 350F.
STEP 8 Preheat an oven-proof skillet and once hot, add 2 tablespoons of olive oil.
STEP 9 Add the chicken, skin side down, and do not move it for 7-8 minutes (until nicely seared and browned).
STEP 10 Flip the chicken and cook for another 5 minutes.
STEP 11 Transfer the skillet into a hot oven and cook the chicken for 20-25 minutes, until the internal temperature shows 165F.
STEP 12 Carefully remove the skillet from the oven (using oven-proof gloves).
STEP 13 Place the chicken on a serving plate and spoon over the finishing sauce on all the chicken pieces.
STEP 14 Garnish with freshly chopped parsley and serve with your favorite.
STEP 1 Prepare your green beans by removing the ends and washing.
STEP 2 In a large pot, add your green beans and fill with water. Set burner to high and let beans boil for about 20-25 minutes until tender.
STEP 3 Meanwhile, in a bowl, smash your garlic using a pestle or garlic press. Squeeze your lemon and set aside.
STEP 4 Once green beans are tender. Drain and add to bowl with garlic. Begin smashing the beans into the garlic, add in your lemon and olive oil while warm.
STEP 5 Combine breaking the beans apart to allow all the flavor to come through. Season with salt and any additional lemon (to taste).
STEP 6 Serve warm or cold with pita bread. Enjoy!
STEP 1 Preheat oven to 425° F.
STEP 2 Chop broccoli florets, keeping the tender stems. Toss in EVOO and season with salt and pepper. Place on cookie sheet and roast until florets are crispy, about 15 minutes.
STEP 3 While the broccoli is roasting, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to package directions. Reserve ½ cup of the pasta water and then drain the pasta.
STEP 4 Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, and ¼ cup of the pasta water. Fold in the mozzarella, parsley, and remaining pasta water as desired. Season to taste with salt and pepper.
STEP 1 Preheat oven to 425° F.
STEP 2 Lightly flour room-temperature pizza dough. Stretch the dough and roll it out until it’s about ¼ inch in thickness. Drizzle and spread EVOO onto stretched dough.
STEP 3 Sprinkle the dough with minced garlic. Drizzle the cream onto the center of the dough and spread to the edges of the dough.
STEP 4 Place prosciutto on crust in the shape of a frame for the eggs. Bake for about 10 minutes until the crostata begins to brown.
STEP 5 Remove crostata from oven, crack eggs on top, and bake again for about 7 to 10 minutes, or until yolks are set at the desired amount of runniness.
STEP 6 Remove crostata from oven and sprinkle parsley on top. Serve warm. Enjoy!
STEP 1 Preheat the oven to 350° F. Heat the EVOO in a medium oven-safe skillet over medium heat. Add the mushrooms, reduce the heat to low, and cook about 10 minutes. While the mushrooms cook, in a separate pan cook cubed pancetta on medium heat until brown. About 5 minutes. Remove extra fat from pan.
STEP 2 Add the arugula to the mushrooms and season to taste with salt. Cook until the arugula is wilted, 1 to 2 minutes. Raise the heat to medium high. Add pancetta.
STEP 3 In a medium bowl, whisk the eggs and milk to combine. Pour the mixture into the pan and let it cook for 2 to 3 minutes to set the base. Sprinkle the crumbled goat cheese on top of the egg mixture.
STEP 4 Transfer the pan to the oven and bake until the frittata is set, 15 to 20 minutes. Let cool for 5 minutes before serving. The frittata can be served warm, at room temperature, or chilled.
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.
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.
