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Lingue di Gatto Cookies

Posted on by The Olive Oil Hunter

Because of their shape, these cookies are called lingue di gatto, or cat’s tongues. They’re ubiquitous in Italy, enjoyed as a treat with espresso or served as a garnish for gelato and custards (they double as a spoon!). Chilling the piped dough before baking will help the cookies keep their shape, but they do spread out a lot. If you’re a fan of sandwich cookies, spread a layer of melted chocolate on the flat side of a cookie and top with another; let the chocolate harden before serving.

Ingredients

  • 6 tablespoons unsalted butter, completely softened
  • 1 cup confectioners’ sugar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 2 extra-large egg whites
  • 3/4 cup unbleached all-purpose flour
  • 1/4 teaspoon fine sea salt

Directions

Step 1

Line two cookie sheets with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter and sugar until smooth. Beat in the olive oil and vanilla, then the egg whites, one at a time. Add the flour and salt and mix just until combined.

Step 3

Spoon the batter into a pastry bag fitted with a 1/2-inch round tip. Working with one cookie sheet at a time, pipe out rows of 3-inch lengths, leaving about 2 inches between each cookie. Place in the fridge for 15 to 20 minutes while you preheat the oven to 350˚F.

Step 4

Pipe out the rest of the batter on the second cookie sheet; place it in the fridge as you take out the first one.

Step 5

Bake the first batch of cookies until the edges turn golden, about 12 minutes, rotating the sheet halfway through. Repeat with the second sheet.

Step 6

Allow the cookies to cool for 10 minutes.

Makes about 30 cookies

Tuscan Braised Green Beans

Posted on by The Olive Oil Hunter

This is a zesty alternative to steamed green beans, with ingredients that reflect the colors of the Italian flag.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 pound fresh green beans, ends trimmed
  • 4 fresh plum tomatoes, diced, or one
  • 14-ounce can diced tomatoes
  • Coarse sea salt and freshly ground black pepper, to taste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon hot red pepper flakes (optional)
  • Juice of 1/2 lemon

Directions

Step 1

Warm a large, deep, lidded skillet over medium heat. When hot, add the olive oil, onions, and garlic. Sauté until softened, 4 to 5 minutes.

Step 2

Add the green beans and tomatoes. Season with salt and pepper to taste. Add the oregano and the hot red pepper flakes, if desired. Cover the skillet, reduce the heat to low, and cook for 30 to 40 minutes, stirring occasionally, or until the green beans are very tender. Taste, adding more salt and pepper if needed.

Step 3

Squeeze the lemon juice over the beans and stir before transferring to a serving dish.

Serves 4

Chocolate Cheesecake in the Basque Style

Posted on by The Olive Oil Hunter

Basque cheesecake is the ultimate in creaminess. Unlike traditional cheesecake that has a crust and is baked at a low temperature, this style is crustless (perfect if you’re gluten-free) and cooks at a higher temp. Adding two kinds of chocolate to the traditional ingredients makes it a chocolate lover’s dream. The parchment paper used to line the springform pan creates Basque cheesecake’s signature look when peeled away and makes for a great presentation at holiday celebrations.

Ingredients

  • 1/3 cup unprocessed cocoa
  • 1/3 cup cornstarch
  • 1/2 teaspoon instant espresso
  • 2 cups heavy cream at room temperature, divided use
  • 6 ounces dark chocolate (between 64% and 72% cacao)
  • 2 pounds best-quality cream cheese at room temperature
  • 1-1/3 cup sugar
  • 1 tablespoon vanilla
  • 1/4 teaspoon fine sea salt
  • 6 large eggs at room temperature
  • 1/3 cup extra virgin olive oil

Directions

Step 1

Preheat oven to 400°F. Line a 10-inch by 3-inch springform pan with a large piece of parchment paper, pleating it as needed to flatten it against the sides—don’t worry about making the pleats uniform. Add a second piece of parchment if needed for full coverage, placing it diagonally opposite the first one.

Step 2

Sift the cocoa and cornstarch into a small bowl to remove any lumps; set aside. 

Step 3

In a small cup, mix the instant espresso into 1 tablespoon of the heavy cream; set aside.

Step 4

Coarsely chop the chocolate and place 5 ounces in a microwave-safe bowl. Microwave at 50% power for 2 minutes, stir, and repeat until the chocolate is almost fully melted. Out of the microwave, add the remaining ounce of chocolate to the bowl, let sit for 2 minutes, and then stir until smooth; set aside. 

Step 5

In the bowl of a stand mixer fitted with the flat beater or in a very large bowl using a hand mixer, beat the cream cheese at medium-high speed for about 2 minutes, until smooth and creamy, stopping every minute or so to scrape down the sides of the bowl. Beat in the sugar, vanilla, instant espresso and cream mixture, and salt. Lower the speed and add the eggs, one at a time, followed by the cornstarch/cocoa, the melted chocolate, the rest of the heavy cream, and the olive oil. Make sure to scrape the bottom of the work bowl with a flexible spatula to incorporate any lumps. 

Step 6

Pour the batter into the pan and bake for about an hour, until the top turns deep brown (the center will still jiggle a bit). Place on a wire rack to cool completely before transferring to the fridge to chill from 4 hours to overnight.

Step 7

When ready to serve, release the sides of the pan and gently peel the parchment away from the sides. You can slice it from the parchment right from the pan bottom or use a cake lifter to transfer the cake to a platter. 

Yields 10 servings

Roasted Whole Carrots

Posted on by The Olive Oil Hunter

Carrots in various hues make a glorious presentation.

Ingredients

  • 12 carrots, scrubbed or peeled and trimmed as needed
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 teaspoons coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar of Modena, plus more for drizzling
  • Maldon sea salt flakes

Directions

Preheat the oven to 425°F. Line a rimmed sheet pan with heat-resistant parchment paper. Add the carrots in a row and toss well with the olive oil, then sprinkle on the salt and pepper. Roast for 30 minutes, rotating the pan after 15 minutes. Drizzle on the balsamic and roast for another 10 minutes or until the balsamic caramelizes. The tip of a knife should easily pierce the carrots; if needed, roast for another 5 minutes. Transfer to a large serving platter, drizzle with more olive oil and vinegar as desired, and sprinkle on a few Maldon flakes.

Serves 12