Recipes

Caramelized Veggie Croquettes

Ingredients:

For the Croquettes

For the Gremolata Hollandaise Sauce

Directions:

For the Hollandaise Sauce: 

Heat the butter and Tuscan Herb Infused Olive Oil in a small sauce pan.

In the bowl of a food processor or the jar of a blender, add the Sicilian Lemon White Balsamic Vinegar, lemon juice, salt, pepper, and egg yolks.

Process briefly to blend everything. With the motor running, slowly drizzle in warmed olive oil and butter.   

For the Veggie Croquettes: 

In a saute pan set over medium-high heat, add 2 TBSP of Spanish Melgarejo Picual 2020 Ultra-Premium EVOO.  

Add the shallots, broccoli, and cauliflower and saute until golden brown, and slightly caramelized (about 20 minutes. Add the garlic at the last minute.  

Add the coarsely mashed potatoes to a large bowl with the chèvre, pepper and salt.  

Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies intact as much as possible.

Add the beaten egg onto a wide flat container or bowl, and add the Panko bread crumbs to another bowl.

Season the egg with a little salt.

Once the potato mixture has cooled enough to handle, form six patties, about 4" wide and 1" thick.  

Dip each patty in to the seasoned egg, and then into the Panko bread crumbs, making sure to gently press the crumbs onto the patty.  

Set the patties onto a lined baking sheet and set aside.  

Heat 1/2 cup of Spanish Melgarejo Picual 2020 Ultra-Premium EVOO in a wide heavy saute pan over medium-high heat until it reaches 325 on a deep-fry thermometer.  

Pan fry the patties until golden brown on both sides - set aside on a lined baking sheet.  

To Assemble:

Arrange the mixed baby greens on the plate. Top with the warm veggie patty. Set a poached egg atop the veggie patty, and ladle the Hollandaise over the top. 

Serves 6

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Chicken Polpettine in Spicy-Garlic Tomato Sugo over Smoky Cannellini Beans with Escarole

Ingredients:

For the Smoky Cannellini Beans with Escarole

For the Chicken Polpettine

For the Sugo

*can also use INFUSED Madagascar Black Peppercorn Olive Oil, or any other INFUSED Oil of your choice.

Directions:

For the Smokey Cannellini Beans with Escarole

In a heavy 8+ quart stock pot over medium heat, saute the onions in the INFUSED Garlic Olive Oil until translucent.  

Add the garlic and paprika (if using), saute for another minute.  

Add the stock, turkey wings (if using), beans, and bay leaf.  

Simmer for about 1 1/2 hours or until the beans are tender, add the escarole during the last 10 minutes of cooking.

For the Chicken Polpettine

Soak the bread in the milk.

In a large mixing bowl combine the ground poultry, onion, garlic, cumin, parsley, salt and pepper.

Squeeze the soaked bread of excess milk, and add to the bowl.  

Mix the contents thoroughly and portion out 1" diameter meatballs. Try using a small cookie dough scoop for this.

Heat a large skillet over medium-high heat.  

Brown the meatballs in batches until golden, and set aside.

For the Sugo

Drain all but a small amount of the oil from the skillet used to brown the meatballs.  

Place over medium heat and add fresh INFUSED Garlic Olive Oil.  

Add the garlic and chili flakes.  

Saute for a minute, being careful not to burn the garlic.  

Add the white wine and scrape up any browned bits adhering to the bottom of the pan from the meatballs.  

Reduce the liquid by half and then add the tomatoes, oregano, salt, pepper and reserved meat balls.

Simmer for approximately 20 minutes. Taste and adjust seasoning. Ladle the beans on to a plate and top with a scoop of meatballs and sauce.

Makes 6 Servings. 

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Chipotle Maple Ribeye

Directions:

Combine the salt, INFUSED Maple Balsamic Vinegar, garlic, and pepper. Slowly whisk in the the INFUSED Chipotle Olive Oil.    

Place the steaks in a Ziploc bag or in a single layer in a non-reactive pan or container. Pour the marinade over and massage it into the steaks. Allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours.

Prepare a medium charcoal or gas grill, and cook to desired doneness. 

Allow to rest for 10 minutes before serving.

Serves 8.

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Conchigliette with Pork and Wild Mushroom Sugo with Black Truffle

Ingredients:

*or Chilean Favolosa Ultra-Premium Extra Virgin Olive Oil or other peppery Extra Virgin Olive Oil. 

Directions:

In a large, heavy-bottomed pot, heat the Italian Biancollila Ultra-Premium Extra Virgin Olive Oil over medium-high heat. Add the pork and brown well, breaking the meat up into the smallest pieces possible - about 5 minutes.

Remove the meat to a bowl and reserve.

To the same pot, add the mushrooms and saute until caramelized, about 5 minutes, scraping up any bits of browned meat, and stirring occasionally.

Add the shallots, carrot, and celery and saute for another 2 minutes. Add the garlic and saute for 1 minute. 

Deglaze the pan and reduce by half. 

Add the tomatoes and thyme and reduce the heat to low and cover. Cook at barley a simmer, covered, over low heat for 1 hour, stirring occasionally. Add a few tablespoons of stock or water to the sauce if it loses too much moisture. Taste the sauce and adjust the seasoning with salt and pepper.

Add the just-drained, al dente pasta to the pot with the sauce and continue to cook the pasta along with a TBSP or so of the pasta water. Cook for 1 minute, stirring to coat the pasta. 

Portion the pasta into servings and top each with fresh-grated Pecorino cheese and a few drops of the White Truffle Gourmet Oil. Serve immediately.

Serves 6. 

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