Nearly all of us have eaten refried pinto beans. But refried cannellini beans are a revelation! And they look beautiful topped with a verdant pool of fresh-pressed olive oil.
- 1/4 cup extra virgin olive oil, plus more for drizzling
- A large Spanish onion, peeled and diced
- 4 garlic cloves, peeled and minced
- Pinch of saffron (about 10 threads)
- 3 cups cooked cannellini beans, preferably homemade
- 3 cups vegetable or chicken stock, preferably homemade
- Coarse salt (kosher or sea) and freshly ground black pepper
- Leaves from 4 sprigs fresh oregano
In a saucepan or small pot, heat the oil over medium-high heat. When hot, sauté the onion and garlic for 3 to 5 minutes, or until translucent.
Take the pan from the heat and add the saffron. Let it infuse the oil mixture for about 5 minutes.
Add the beans and return the pan to the heat. Add the broth and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the broth has reduced by half.
Off the heat, mash the beans with a wooden spoon or potato masher until nearly smooth. This can be rustic and lumpy or very smooth, depending on how you like it. To make it smooth, use a food processor. Season with salt and pepper and drizzle with extra virgin olive oil.
Serves 6 — Recipe from Cooking Like a Master Chef by Graham Elliot (Atria Books, 2015)
Albondigas (Spanish meatballs) are a popular offering in tapas bars. They differ from Italian meatballs in their seasonings and smaller size—about an inch in diameter. Serve on toothpicks.
For the meatballs:
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 1/2 pound ground pork
- 1/3 cup chopped onions
- 5 cloves garlic, peeled and minced
- 1/4 cup grated Manchego cheese
- 2 large eggs, beaten
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon pimentón (smoked Spanish paprika)
- 1/2 teaspoon coarse salt (kosher or sea), or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- Crumbled pork rinds (chicharrones), as needed
- Grated Manchego and chopped cilantro, for serving
For the tomato sauce:
- 2 tablespoons extra virgin olive oil
- 1/4 cup chopped shallots
- 2 cloves garlic, peeled and minced
- 1/2 teaspoon hot red pepper flakes
- 15 ounces tomato purée
- 3 ounces Spanish sherry
- 1/2 teaspoon pimentón
Preheat the oven to 350°F.
Combine the ground beef, ground pork, onion, minced garlic, the eggs, cilantro, pimentón, Manchego cheese, and salt and pepper in a mixing bowl. Mix thoroughly, adding pork rind crumbs to firm up meatballs. (Start with 1/2 cup.)
Form into 24 small meatballs. Bake for 15 minutes, turning once. Set aside.
Make the sauce: In a large saucepan, heat the olive oil over medium heat; add the shallot and cook for 2 minutes. Add two garlic cloves and the red pepper flakes and cook for 1 minute. Add the sherry, tomato purée, and salt and pepper and bring to a simmer.
Return the cooked meatballs to the pan, baste with the sauce, and simmer for 15 minutes. Top with more cilantro and shaved Manchego, drizzle with extra virgin olive oil, and serve on a small plate.
Serves 4 to 6 as a tapa — Recipe from tasty-lowcarb.com
Though known colloquially as “Santa Barbara spot prawns,” these sweet, buttery-tasting Pacific-based crustaceans are harvested from San Diego to Alaska. If they’re not available at your local market, buy the best shrimp you can find, preferably wild-caught.
- 8 jumbo or extra-large head-on, shell-on shrimp, preferably Santa Barbara spot prawns or tiger shrimp
- 5 tablespoons extra virgin olive oil, plus more as needed
- 4 garlic cloves, peeled and very thinly sliced
- Coarse salt (kosher or sea)
- 3 dried guindilla or other small red chiles
- 1 to 2 teaspoons dry Spanish sherry
- 1/2 lemon
- 3 tablespoons fresh flat-leaf parsley leaves, finely chopped
Prepare the shrimp by snipping off the legs with kitchen shears. Then carefully push the shells off the bodies. Separate the shrimp heads from the tails by using a sharp knife to cut off the heads with one-third-inch of the tails attached to keep the juices inside the heads.
Generously coat the bottom of a medium cazuela, terracotta pot, or Dutch oven with the olive oil. Add the garlic, sprinkle lightly with salt and set over medium-low heat. Bring to a sizzle, stirring occasionally, until the garlic chips start to dance and turn golden brown around the edges, about two minutes. Don’t let them burn. Transfer the garlic to a paper-towel-lined plate and reserve.
Add the chiles to the hot oil and cook, turning, until a shade darker, about 30 seconds. Transfer to the plate with the garlic.
Add the shrimp heads, sprinkle lightly with salt and cook, turning occasionally, for 30 seconds. Add the shrimp tails, sprinkle lightly with salt and cook, turning, for 15 seconds. Return the garlic and chiles to the pot and shake and swirl the pot so the garlic coats everything. Add the sherry and let the alcohol burn off, about one minute. Zest half of the lemon half directly into the pot, then stir in half of the parsley. When the shrimp become opaque and their juices emulsify with the oil into a sauce, remove from the heat. Sprinkle with the remaining parsley, squeeze in a few drops of lemon juice, and serve immediately.
Serves 2 and can be multiplied as desired — Recipe adapted from the Los Angeles Times, September 19, 2019
Colorful peppers and onions combine to create an appealing sheet pan breakfast that cooks in about 20 minutes. We like to finish our eggs with a generous drizzle of extra virgin olive oil.
- 1 orange bell pepper, cored, seeded, and thinly sliced
- 1 red bell pepper, cored, seeded, and thinly sliced
- 1 green bell pepper (or another orange or red bell pepper), cored, seeded, and thinly sliced
- 1 medium red onion, peeled, halved through the stem, then thinly sliced into half moons
- Coarse salt (kosher or sea) and freshly ground black pepper
- 2 teaspoons za’atar, divided use
- 1 teaspoon ground cumin
- 1 teaspoon ground Aleppo pepper or other pure chile powder
- Extra virgin olive oil
- 6 large eggs, preferably organic
- 1/3 cup loosely packed chopped fresh flat-leaf parsley
- 1 large Roma tomato, cored and diced
- 1/3 cup crumbled feta or ricotta salata (optional)
Preheat the oven to 400°F.
Place the sliced bell peppers (all colors) in a large mixing bowl. Add the red onions. Season with kosher salt and pepper, 1 teaspoon za’atar, the cumin, and the Aleppo pepper. Drizzle with extra virgin olive oil. Toss to coat.
Transfer the pepper and onion medley to a large rimmed sheet pan. Spread in one layer. Bake for 10 to 15 minutes.
Briefly remove the pan from the oven. Carefully make 6 evenly spaced depressions among the roasted veggies. Carefully crack an egg into each depression, keeping the yolk intact (it helps to crack the egg in a small dish first).
Return the sheet pan to the oven and bake until the egg whites set. Bake until the yolks are done to your liking, 5 to 8 minutes. Remove the pan from the oven. Season the eggs to your liking. Sprinkle the remaining teaspoon of za’atar all over. Add the parsley, diced tomatoes, and a sprinkle of feta. Drizzle with extra virgin olive oil and serve immediately.
Serves 6 — Recipe adapted from themediterraneandish.com