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Barbecued Lamb Skewers (Arrosticini)

Posted on by The Olive Oil Hunter

This finger food is very popular in Abruzzo. It is traditionally grilled over a fornacella, a shallow trough of charcoal just wide enough to cook 4 inches of skewered meat. (We use a hibachi or grill pan.) The garlic is my addition.

Ingredients

  • 1 or 2 cloves of garlic, peeled
  • 1 branch of fresh rosemary
  • 6 tablespoons extra virgin olive oil
  • Coarse salt (kosher or sea) and freshly ground pepper, to taste
  • 1 1/2 pounds lamb shoulder, cut into 1/2-inch cubes
  • Hot red pepper flakes (optional)

Directions

Step 1

Soak 16 bamboo skewers (8 inches long, including the handle) in water to cover for 30 minutes. Bruise the garlic and rosemary branch with the flat of a knife on a cutting board and place in a small bowl with the olive oil and a few grinds of black pepper. Set the oil aside while you prepare the lamb.

Step 2

Tightly thread cubes of lamb onto the skewers to make uniform-looking kebabs, each bearing 4 inches of meat cubes. (Leave only 1 inch of the tip of the skewer exposed.) Using the rosemary branch, brush the lamb with some of the olive oil to coat lightly.

Step 3

Sear the lamb skewers over a medium-hot grill (alternatively, use a grill pan). Cook about 2 minutes, or until the lamb is browned and a little crusty. Turn and cook for 1 to 2 minutes more. Remove from the heat and place on a serving plate.

Step 4

Brush the lamb skewers with more of the olive oil, then season with salt and red pepper flakes, if using. Serve hot with a glass of red wine, such as Montepulciano d’Abruzzo, and country-style bread drizzled with olive oil.

Serves 4 to 6 as an appetizer — Recipe adapted from food52.com and italymagazine.com

Winter Panzanella Salad

Posted on by The Olive Oil Hunter

Bold textures and avors distinguish this salad from its warm-weather version.

Ingredients

  • 6 ounces country-style bread, torn into bite-size pieces
  • 1 tablespoon nely grated lemon zest
  • 1/2 cup extra virgin olive oil, divided use
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1 small shallot, finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 head radicchio, torn into bite-size pieces
  • 1 fennel bulb, trimmed and thinly sliced
  • 1 cup fresh at-leaf parsley leaves with tender stems
  • 1/2 cup green olives, pitted, halved
  • 3 ounces Parmigiano-Reggiano, thinly shaved
  • 3 ounces hard salami, thinly sliced

Directions

Step 1

Preheat the oven to 400°F. Toss the bread with lemon zest and 1/4 cup of olive oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8 to 10 minutes. Let cool.

Step 2

Whisk the shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in the remaining 1/4 cup of olive oil.

Step 3

Add the radicchio, fennel, parsley, olives, cheese, salami, and bread to the dressing; toss to combine.

Serves 4 — Recipe adapted from Bon Appetit, April 2014

Roasted Cauliflower Salad

Posted on by The Olive Oil Hunter

Cauliflower is the “little black dress” of the Southern Italian table; it can be dressed up or down and is compatible with an array of ingredients. For eye-popping color, add strips of roasted and peeled red pepper.

Ingredients

  • 1 large head of cauliflower, trimmed
  • 2 cloves garlic, minced
  • 4 tablespoons extra virgin olive oil, divided use, plus more for serving
  • Coarse salt (kosher or sea) and freshly ground
  • black pepper, to taste
  • 1/4 cup chopped fresh at-leaf parsley
  • 16 pitted green olives, such as Cerignola, chopped
  • 3 tablespoons brined capers, drained
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon red pepper flakes, or more to taste

Directions

Step 1

Preheat the oven to 400°F. Slice the cauliower into quarters, then slice each quarter into 6 or 8 pieces. Transfer to a large mixing bowl. Add the garlic and 2 tablespoons of the olive oil. Season lightly with salt and pepper and toss to coat.

Step 2

Tip the cauliower onto a large rimmed baking sheet. Arrange in a single layer, ensuring the at sides of the florets make contact with the pan. Roast for 15 minutes. Turn with a spatula and roast for 10 to 15 minutes more, or until the cauliower is lightly browned (caramelized) and tender. Let cool.

Step 3

Return the cauliower to the mixing bowl. Add the remaining 2 tablespoons of olive oil as well as the parsley, olives, capers, lemon juice, and red pepper akes. Toss gently. Taste for seasoning, adding more salt, pepper, and red pepper akes, if needed. Transfer to an attractive platter or serving bowl. Serve at room temperature with additional olive oil on the side.

Serves 6 — Recipe adapted from The Food of Southern Italy by Carlo Middione (William Morrow, 1987)

Escarole And Butter Lettuce Salad With Pomegranate Seeds And Hazelnuts

Posted on by The Olive Oil Hunter

Bitter escarole and tender butter lettuce are united by a bright-tasting citrus vinaigrette you’ll make again and again.

Ingredients

  • 1/4 cup Champagne vinegar or white wine vinegar
  • 1/4 cup fresh orange juice
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon fresh lime juice
  • 1 teaspoon finely grated lemon peel
  • 1 teaspoon finely grated lime peel
  • 1 teaspoon finely grated orange peel
  • 1 Granny Smith apple, quartered, cored, thinly sliced
  • 1 cup fresh pomegranate seeds
  • 2/3 cup hazelnuts, toasted, husked

Directions

Step 1

Combine the vinegar and next 6 ingredients in small bowl. Gradually whisk in the oil. Season the dressing to taste with salt and pepper.

Step 2

Mix the remaining ingredients in very large bowl. Toss with enough dressing to coat.

Serves 8 — Recipe adapted from Bon Appetit, December 2009