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 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 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.
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.
