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Asparagus Frittata with Piquillo Pepper Sauce

Posted on by The Olive Oil Hunter

Frittatas are infinitely customizable—you can add to them nearly any cooked meat or vegetable you would like—and don’t require any scary maneuvers (like flipping the entire dish multiple times as it cooks, as you do with a tortilla Espagnole). Feel free to substitute a couple of roasted, peeled, and seeded red peppers for the piquillos if you don’t have the latter on hand.

Ingredients

For the frittata:

  • 8 to 10 stalks fresh asparagus, medium width 2 tablespoons extra virgin olive oil
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1 cup coarsely grated Manchego or Parmigiano-Reggiano, divided use
  • 8 large eggs
  • 1/2 cup heavy cream, half and half, or whole milk

For the piquillo pepper sauce:

  • One 6.5 ounce jar piquillo peppers, seeded and drained
  • 2 cloves garlic, peeled and coarsely chopped 2 tablespoons extra virgin olive oil
  • 2 tablespoons mayonnaise
  • 1 tablespoon best-quality sherry or red wine vinegar, or more to taste
  • 1 teaspoon pimentón
  • Coarse salt (kosher or sea), to taste

Directions

Step 1

Trim the tough, fibrous ends off the asparagus, then slice into 1-inch lengths. Warm a 10-inch oven-proof nonstick or well-seasoned cast iron skillet over medium- high heat. Add the olive oil and asparagus; season with salt and pepper. Sauté the asparagus for 5 to 6 minutes, stirring often. Set aside and allow the pan and asparagus to cool. Distribute the asparagus evenly in the pan, then sprinkle with half the cheese; reserve the remaining cheese. In the meantime, heat the oven to 350°F.

Step 2

Break the eggs into a medium mixing bowl. Add the cream. Whisk just until the egg yolks, whites, and cream are combined. (Do not overbeat, or the frittata will be dense.) Carefully pour the egg mixture over the asparagus and cheese. Transfer the pan to the middle rack of the oven and bake until the frittata is just set, 20 to 25 minutes. Sprinkle the remaining cheese on top of the frittata in the last 5 minutes of baking. Let the frittata cool slightly before cutting into wedges.

Step 3

While the frittata bakes, make the piquillo pepper sauce: Combine all the ingredients in a blender or small food processor. Process until the sauce is smooth. Taste, adding more vinegar or salt as needed. Drizzle over the plated frittata wedges or serve the sauce on the side. Refrigerate, covered, for up to 3 days if not using immediately.

Serves 6

Skillet Shrimp with Leeks and Beans

Posted on by The Olive Oil Hunter

This dish uses two of the more delicate members of the allium family—leeks and chives—to add oniony taste without overpowering the shrimp. If you want more zest, be generous with the red pepper flakes.

Ingredients

  • 1-1/2 pounds shrimp (18-20 count), peeled 
  • 1 teaspoon sweet paprika
  • 1-1/2 teaspoons coarse sea salt, divided
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons extra virgin olive oil, divided use
  • 2 large leeks, trimmed, cut into 1/4-inch-thick discs, and rinsed if sandy
  • 1/2 cup white wine or shrimp stock
  • 2 cups cooked cannellini beans (if canned, rinsed and drained)
  • Juice and zest of a medium lemon
  • Optional: crushed red pepper flakes, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh minced chives

Directions

Step 1

Toss the shrimp with the paprika, 1 teaspoon salt, and black pepper; set aside.

Step 2

Heat a large cast-iron skillet or frying pan. When hot, add 3 tablespoons olive oil and the leeks; sprinkle them with the remaining 1/2 teaspoon of salt to sweat them. Cook over low heat until they soften. Once tender, push them to the sides, add the last tablespoon of oil to the center of the pan, then add shrimp in one layer to sear. When the undersides turn opaque, after 2-3 minutes, use tongs to flip them and cook 2 more minutes.

Step 3

Deglaze the pan with the wine or stock. Add the beans, lemon juice and zest, and red pepper flakes, if using; stir well. Add the butter and stir it into the sauce as it melts. Top with the chives and serve.

Yields 4 servings

Mini Pistachio Thumbprint Cookies

Posted on by The Olive Oil Hunter

With a minimal amount of sugar, these cookies pack all the heart-healthy benefits of nuts, a key food—along with extra virgin olive oil—of the Mediterranean diet. Though sweets are the smallest food group on the Mediterranean diet food pyramid, we know that an occasional treat can help us stay on track with this healthful way of eating. This recipe shows that you don’t have to make huge sacrifices to enjoy it.

Ingredients

  • 1 cup shelled pistachios
  • 1-1/2 cups almond flour
  • 1/2 cup granulated sugar
  • 2 large egg whites
  • 1/4 teaspoon sea salt
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract or paste
  • 1/4 cup raspberry or apricot all-fruit (no sugar added) preserves, such as Polaner or St. Dalfour

Directions

Step 1

Preheat your oven to 350°F. Line two rimmed sheet pans with parchment paper. Use a spice or coffee bean grinder to pulverize the pistachios (you may need to do this is batches). Transfer to a large bowl along with the almond flour and sugar, and mix thoroughly.

Step 2

In a stand mixer or large bowl with a hand mixer, beat the egg whites and salt at a low speed until frothy, then increase the speed and beat until you get soft peaks. Briefly whip in the olive oil and the extracts. Fold the whites into the nut mixture with a large spatula until fully combined. The dough will be very firm.

Step 3

Using a 1-inch ice cream scoop or melon baller, make dough balls and evenly space them on the parchment-lined pans. Use your thumb to make an indentation in the top of each cookie, flattening the centers and then filling each with a half-teaspoon or so of preserves.

Step 4

Bake just until set, about 15 minutes, rotating the pans halfway through. Wait 5 minutes before transferring the cookies to a rack to cool. When completely cooled, store in an airtight tin. 

Yields about 44 cookies

Spring Asparagus Tart

Posted on by The Olive Oil Hunter

This gorgeous dish comes together with only a few ingredients and very little active prep. It’s the perfect example of using olive oil as Mother Nature’s “sauce”—a drizzle right before serving turns EVOO into the star of this dish. Read the fine print on frozen puff pastry labels—many brands are loaded with artificial ingredients and no butter! I like the Bronx, New York-based Dufour Pastry Kitchen brand—the company is run by women and the results are delicious (they also make a vegan version). Any dough trimmings can be twisted into spirals, brushed with egg, sprinkled with grated cheese, and baked on a separate sheet of parchment for about 20 minutes.

Ingredients

  • 4-ounce package of frozen puff pastry
  • White whole wheat flour
  • 8 ounces Gruyère cheese, grated
  • 12 ounces asparagus, rinsed and trimmed to the same length
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 1 small egg
  • Optional garnishes: thin strips of prosciutto, Parmigiano-Reggiano shavings, balsamic vinegar

Directions

Step 1

Defrost the puff pastry according to package directions. Preheat your oven to 400°F. Place a piece of parchment paper about 24 inches in length on your countertop and sprinkle on a small amount of the flour, then flour your rolling pin. Unfold the thawed dough on the paper, gently roll out the creases, and then roll it to about 10 by 16 inches. Use a paring knife to trim any uneven edges and then to score a rectangular border just 1 inch in from the edges on all four sides—it will look like a picture frame (be sure not to cut all the way through the dough). Lightly prick the dough within the border in an even pattern with a fork. Slide the parchment paper with the dough onto a rimmed sheet pan, cutting off or folding under any excess paper. 

Step 2

Evenly sprinkle the grated cheese across the dough within the border. On a plate, toss the asparagus with a tablespoon of olive oil, then arrange the spears in one row over the Gruyère. In a small bowl, whisk the egg, and use a pastry brush to brush it on the dough border. 

Step 3

Bake the tart for about 30 to 35 minutes, until the border is golden brown and the cheese is bubbly. Let cool for 10 minutes before topping with prosciutto and/or cheese, if using. Serve warm or at room temperature with a drizzle of olive oil and, if desired, a splash of balsamic. 

Yields 8 servings