The sweetness of butternut squash makes the leap to savory when paired with fresh-pressed olive oil, sage, and kale. Of course, butternut squash can be notoriously difficult to peel and cube. We’ve found it’s easier if you slice the top and bottom off with a sharp knife, then microwave the squash for 3 to 4 minutes. Let cool before peeling and dicing. Save this recipe for a day when you have plenty of time and are looking forward to spending it the kitchen. Though we tried to simplify it, the dish dirties a fair number of pots and pans.
Serves 4 — Recipe adapted from food52.com
Sicilian-style meatballs can be distinguished from others by the unexpected but delightful addition of currants and pine nuts. While many traditional cooks fry their meatballs on the stovetop before simmering them in tomato sauce, we prefer to bake ours on a wire rack positioned over a rimmed sheet pan. (The meatballs retain their shape and clean-up is easier.) Enjoy as is, or serve over pasta.
Serves 4 to 6 generously — Recipe adapted from Food and Wine, September 2007
Loaded with flavor, this fancy version of a pork roast looks stunning when served whole on a platter, or it can be sliced thinly for sandwiches. Olive oil keeps it moist as it roasts. (Be sure to buy the larger loin roast, not pork tenderloin.)
Serves 6 to 8 — Recipe adapted from barbecuebible.com
My colleague, master miller Duccio Morozzo della Rocca, and I created this dish during a visit to the Di Mercurio farm and mill. The tomato puree we used is called passata. Find it at larger supermarkets or online. Or use another premium tomato puree, such as one made from San Marzano tomatoes.
Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
The brilliant red color of blood oranges adds to the tasty appeal of this dish, rich in a variety of healthful fatty acids from both the fish and the olive oil.
Yields 8–10 servings.
If you’re not familiar with it, za’atar is a fragrant spice blend that originated in North Africa, but is very popular throughout the Mediterranean basin. You can buy it at larger supermarkets or online, or you can make your own. See recipe below. If desired, serve the egg with warmed pita bread.
Serves 1 — Recipe adapted from themediterraneandish.com
This recipe is inspired by the beef dish served at Ristorante Cavallino in Modena, Italy.
Yields 4 servings.
This Mediterranean-style dish is cooked on the stovetop in a single pan and creates a rich, tomato sauce.
Yields 6 servings.
Though deeply rooted in ancient Greece, this piquant dish is sensational when made with premium Australian olive oils and wines. If you can, buy sushi-grade tuna steaks.
Serves 4 — Recipe from The Barbecue! Bible by Steven Raichlen (Workman 2008)
This classic Spanish tapas offering is great for a delicious dinner that’s ready in about 5 minutes!
Yields 4 appetizer or 2 main dish servings.
These cigar-shaped filled pastries are a Turkish specialty, traditionally made with sheets of a thin dough called yufka. I find that phyllo, which is very similar to yufka, makes the perfect wrapper—it crisps up nicely and really lets the lamb filling be the star. For appetizer portions, cut the boreks into bite-sized pieces just before serving.
Yields 4 main-dish or 8 appetizer servings.
These cigar-shaped filled pastries are a Turkish specialty, traditionally made with sheets of a thin dough called yufka. I find that phyllo, which is very similar to yufka, makes the perfect wrapper—it crisps up nicely and really lets the lamb filling be the star. For appetizer portions, cut the boreks into bite-sized pieces just before serving.
Yields 4 main-dish or 8 appetizer servings.