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Archives: Recetas

Zesty mediterranean salad

INGREDIENTS FOR CITRUS VINAIGRETTE:

  • Juice of 3 clementines
  • Juice of 1 lemon
  • Zested rind of 2 clementines
  • 1 tsp. honey
  • 6 Tbsp. Carapelli Unfiltered EVOO
  • Salt and pepper, to taste

DIRECTIONS:

STEP 1 Juice the clementines and the lemon.

STEP 2 Zest the clementines and combine the juice and zest in a medium sized bowl with the honey. Add Carapelli EVOO.

STEP 3 Whisk the mixture and season to taste with freshly ground salt and pepper.

INGREDIENTS FOR SALAD:

  • 2 medium clementines
  • ¼ cup pitted Kalamata olives, drained
  • 1 avocado, peeled and diced
  • ¼ cup fresh mint leaves, chopped
  • 1 cup (packed) spring greens
  • 1 Tbsp. Carapelli Unfiltered EVOO

DIRECTIONS:

STEP 1 Peel clementines, separate into segments, and place in medium bowl. Add mint, olives, and avocado. Combine ingredients in bowl with the citrus vinaigrette.

STEP 2 Gently toss spring greens with 1 Tbsp. EVOO in another medium bowl. Season to taste with salt and coarsely ground black pepper.

STEP 3 Arrange the clementine, olive, avocado and mint mixture atop the spring greens on a platter. Season to taste with salt and coarsely ground black pepper.

Hearty rigatoni with mozzarella

INGREDIENTS:

  • 2 tsp. Carapelli Organic EVOO
  • 1 head broccoli
  • ½ cup pasta water, divided
  • Kosher salt and ground black pepper
  • 8 oz. mezzi-rigatoni
  • ½ cup sun-dried tomatoes, sliced
  • 1 cup diced fresh mozzarella (6 oz.)
  • 2 Tbsp. chopped fresh parsley

DIRECTIONS:

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.

Crostata di uovo

INGREDIENTS:

  • Carapelli Organic EVOO
  • 3 Tbsp. heavy cream
  • 1 garlic clove, minced
  • 3 slices prosciutto
  • 2 eggs
  • 1 Tbsp. parsley, roughly chopped

DIRECTIONS:

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!

Frittata L’Autunno

INGREDIENTS:

  • Carapelli Organic EVOO
  • 2 tsp. salt
  • 2 cups arugula
  • 1 cup cremini mushrooms
  • 6 whole eggs
  • ½ cup pancetta
  • ⅓ cup whole milk
  • ¼ cup goat cheese crumbles

DIRECTIONS:

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.

Herbed salmon and fennel en papillote with olive oil drizzle

INGREDIENTS:

  • 2 fennel bulbs
  • 4 salmon fillets, 4–6 oz. each
  • 8 thyme sprigs + 1 tsp. fresh thyme leaves
  • 1 Tbsp.  orange zest
  • Kosher salt
  • Carapelli Oro Verde Extra Virgin Olive Oil

DIRECTIONS:

STEP 1 Preheat the oven to 425º F (218°C).

STEP 2 Remove the stalks and fronds from each fennel bulb, saving a few fronds. Slice the bulb into paper-thin rounds with a mandoline or knife. Discard the root end of the bulb.

STEP 3 Cut four 2-foot-long pieces of parchment paper. Place on a clean work surface and divide the sliced fennel between the parchment paper, making a small pile of fennel in the center of each piece.

STEP 4 Place one salmon fillet on top of each pile of fennel. Top each piece of salmon with two thyme sprigs and 1–2 fennel fronds. Sprinkle the orange zest over the salmon, dividing it evenly between the four fillets. Sprinkle each fillet lightly with kosher salt.

STEP 5 Fold the two long ends of parchment together so they meet above the salmon, then roll and pinch together to seal the edges. Do the same to the short edges of parchment paper to make a packet.

STEP 6 Place the four packets on two large baking sheets. Roast for 12–15 minutes, then carefully transfer each packet to a serving plate. Carefully open each packet and drizzle Carapelli Oro Verde Extra Virgin Olive Oil on the cooked salmon and sprinkle with fresh thyme leaves. Serve immediately.

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.

Fresh cherry, hazelnut, apple, and goat cheese salad with olive oil vinaigrette de aceite de oliva

INGREDIENTES:

  • 1 small, firm apple, such as Honeycrisp
  • Freshly ground black pepper
  • 5-oz. bag baby spinach
  • ½ cup hazelnuts, coarsely chopped
  • ½ cup goat cheese, crumbled
  • 3 Tbsp. apple cider vinegar
  • 1 tsp. coarse ground mustard
  • 1½ cups fresh cherries (about ½ lb.)
  • Kosher salt
  • ½ cup Extra Virgin Olive Oil Carapelli Organic

DIRECTIONS:

STEP 1 Quarter and core the apple, but do not peel. Cut into paper-thin slices with a mandoline or knife.

STEP 2 Pit and halve the cherries.

STEP 3 Toss the apple slices and cherries with the spinach, hazelnuts, and goat cheese in a large serving bowl.

STEP 4 Whisk the vinegar and mustard together in a small bowl. Whisk in the Carapelli Organic Extra Virgin Olive Oil in a slow stream until it thickens into a vinaigrette. Taste and add salt and pepper as needed.

STEP 5 Toss the vinaigrette with the salad and serve immediately.

Zucchini carpaccio salad drizzed with olive oil and lemon

INGREDIENTS:

  • 3 small zucchini or 2 medium zucchini
  • 1 medium lemon
  • Extra Virgin Olive Oil Carapelli Unfiltered
  • ¼ cup pistachios, coarsely chopped
  • 1 Tbsp.  torn mint leaves
  • 1 small block Pecorino cheese

DIRECTIONS:

STEP 1 Cut the ends off each zucchini, then slice the zucchini into paper-thin ribbons with a mandoline or knife. Discard the seedy core.

STEP 2 Pile the zucchini ribbons onto a serving platter.

STEP 3 Zest the lemon and sprinkle over the zucchini, then lightly squeeze the lemon over the zucchini.

STEP 4 Drizzle the zucchini generously with Carapelli Unfiltered Extra Virgin Olive Oil.

STEP 5 Sprinkle the pistachios and mint over the zucchini.

STEP 6 Use a vegetable peeler to slice large curls of Pecorino over the zucchini.

STEP 7 Serve immediately.

Creamy potato leek soup with olive oil pistou

INGREDIENTS FOR THE SOUP:

  • 3 medium to large leeks
  • 2 Tbsp. Extra Virgin Olive OilCarapelli Unfiltered
  • 1 large garlic clove, coarsely chopped
  • 1/2 teaspoon kosher salt, plus more to taste
  • 2 pounds Yukon gold potatoes,peeled and diced into 2-inch cubes
  • 6 cups chicken or vegetable broth

 

INGREDIENTS FOR THE PISTOU:

  • 1 packed cup fresh basil
  • 1 packed cupflat leaf parsley
  • 1 medium to large garlic clove, roughly chopped
  • 3 Tbsp. pine nuts or ¼ cup walnuts
  • ½ tsp. kosher salt
  • ¼ cup Extra Virgin Olive Oil Carapelli Unfiltered

DIRECTIONS:

STEP 1 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 2 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 3 Add the potatoes and broth. Cover and increase the heat to medium. Bring the soup to a simmer, then uncover and continue to cook for 30 minutes more.

STEP 4 Puree the soup with an immersion blender until smooth, or carefully ladle into a standing blender to puree (in batches if necessary). Taste and add more salt if needed.

STEP 5 Make the pistou: Pulse the basil, parsley, garlic, pine nuts, salt, and olive oil in a food processor to make a chunky herb sauce. To serve, ladle the soup into bowls and spoon the pistou on top of each.