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Roasted Monkfish with Burst Cherry Tomatoes and Olives

Posted on by The Olive Oil Hunter

Monkfish, sometimes called “poor man’s lobster,” is deliciously meaty. If you can’t find it, substitute grouper, swordfish, halibut, or tuna. Greens sautéed with garlic or a green salad would make a nice accompaniment.

Ingredients

  • Extra virgin olive oil
  • 1 1/2 pounds monkfish fillets
  • 1 cup cherry tomatoes
  • 1/2 cup brined Castelvetrano olives, pitted
  • 1 lemon, cut into 6 wedges
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • 4 sprigs fresh thyme
  • Chopped fresh flat-leaf parsley, for garnish

Directions

Step 1

Drizzle a bit of olive oil in the bottom of a shallow
baking dish large enough to hold the fish. Arrange the fish in the dish, then surround it with the tomatoes and olives. Drizzle additional olive oil over all, then squeeze the lemon wedges over the fish to release their juice. (Put the rinds into the baking dish, too.) Season the fish with salt and pepper, then top with the thyme sprigs. Cover and refrigerate for 30 minutes. (Don’t marinate longer, or the lemon juice will begin to “cook” the fish.)

Step 2

Heat the oven to 425°F. Uncover the fish and place in the oven. Roast the fish until it is cooked through and the tomatoes have begun to break down, about 20 minutes, depending on the thickness of the fish. Transfer the monkfish, tomatoes, and olives to a platter. Discard the lemon rinds and thyme sprigs (the stems are too tough to eat). Stir the juices and pour over the fish. Serve immediately.

Serves 4

Pasta e Ceci

Posted on by The Olive Oil Hunter

This popular Roman soup pairs small tube-shaped pasta and chickpeas. Using broth instead of water, along with a Parmigiano-Reggiano cheese rind, really amps up the flavor—save your leftover rinds in the freezer to drop in stews as well as soups. You can also adjust the ratio of chickpeas to pasta as you like.

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 small yellow onion, peeled and chopped
  • 1 celery stalk, finely sliced crosswise
  • 1 large carrot, trimmed, peeled, and diced
  • 2 cloves garlic, peeled and minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon coarse salt (kosher or sea)
  • 2 cups canned chickpeas with liquid
  • 1 cup diced canned tomatoes,
    preferably San Marzano
  • 1 sprig fresh rosemary
  • 4-inch Parmigiano-Reggiano rind, if available
  • 6 to 8 cups chicken broth or vegetable broth, homemade or low-sodium canned
  • 1 cup ditalini or another small tube-shaped pasta, uncooked
  • Shavings of Parmigiano-Reggiano, for serving

Directions

Step 1

Heat a stock pot or Dutch oven over medium heat. When hot, add the olive oil and sauté the onion, celery, and carrot until soft but not browned, 10 to 12 minutes. Add the garlic and cook 2 minutes. Stir in the red and black peppers and salt. Add the chickpeas, tomatoes, rosemary, cheese rind, if using, and 6 cups of the broth. Bring to a low boil, add the pasta, and cook until tender, about 10 minutes, stirring frequently. If the pasta absorbs most of the liquid, add more broth as needed.

Step 2

Ladle into warmed soup bowls and use a vegetable peeler or cheese plane to top each bowl with shavings of cheese, then add a drizzle of olive oil.

Serves 8

Baked Acorn Squash with Asiago Flan and Fried Sage Leaves

Posted on by The Olive Oil Hunter

Squash stuffed with a cheesy flan is a beautiful cool weather dish, whether served as a side or as a meatless entrée. Feel free to use other varieties of squash, though baking times will vary according to their size.

Ingredients

For the squash:

  • 2 acorn squash
  • Extra virgin olive oil Coarse salt (kosher or sea)
  • Freshly ground black pepper

For the flan:

  • 2 large eggs
  • 1 1/4 cups heavy cream
  • 1/4 cup extra virgin olive oil
  • 4 ounces Asiago or Pecorino Romano, freshly and finely grated
  • Pinch cayenne pepper
  • Pinch freshly grated nutmeg

For the garnish:

  • Extra virgin olive oil
  • 12 fresh sage leaves

Directions

Step 1

Heat the oven to 400°F.

Step 2

Using a sharp knife, remove the squash stems and cut each squash in half lengthwise. If the halves don’t sit flat, cut a small slice off the bottom (rounded side) of each to stabilize them. Scrape out the seeds and stringy bits. Generously brush the cut sides and cavities with olive oil and season with salt and pepper. Arrange on a rimmed sheet pan, cut sides down, and roast until almost tender, 30 to 40 minutes.

Step 3

Prepare the flan: Whisk the eggs until the yolks and whites are well mixed. Whisk in the cream, then the olive oil, cheese, cayenne, and nutmeg. Season with salt and pepper.

Step 4

Turn the squash halves over so the cavities face up. Divide the flan mixture among the cavities. Return to the oven and bake until the center of the flan is set and the squash is tender, 20 to 25 minutes more.

Step 5

In the meantime, heat a frying pan to medium-high. Coat the bottom with olive oil. Fry the sage leaves in a single layer, then drain on paper towels. Sprinkle with salt, and use the leaves to garnish the acorn squash flans.

Serves 4 to 6

Fennel au Gratin

Posted on by The Olive Oil Hunter

A member of the carrot family (though its bulbs grow above ground), anise-y tasting fennel is a popular ingredient in southern Italy. This easy gratin is a good accompaniment to roast meat or chicken.

Ingredients

  • 3 large fennel bulbs
  • 4 tablespoons extra virgin olive oil, divided use, plus extra for oiling a casserole dish
  • 2 shallots, peeled and thinly sliced
  • 3 cloves garlic, peeled and minced
  • 1/2 cup chicken broth or vegetable broth
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • 1 1/4 cups heavy cream
  • 1 cup grated Grana Padano, Asiago, or Parmigiano-Reggiano, divided use
  • 1/2 cup panko or Italian-style dried bread crumbs

Directions

Step 1

Trim the tops off the fennel bulbs and remove any blemished outer leaves. Place the fennel tops in a tall glass of water (like a cut flower) and reserve. Trim the bottoms off the fennel bulbs, then slice each of the bulbs into eight wedges.

Step 2

Oil a baking dish or casserole with olive oil and set aside.

Step 3

Heat a large sauté pan over medium heat. Add 3 tablespoons of olive oil, then the fennel. Sauté the fennel until it’s just beginning to color, stirring as needed, then add the shallots, garlic, and broth. Season with salt and pepper. Continue to cook the fennel until it’s tender-crisp and the broth has evaporated, about 20 minutes. Add the cream and half the cheese; stir to combine. Combine the remaining tablespoon of olive oil with the panko.

Step 4

Heat the oven to 375°F. Tip the fennel mixture into the prepared baking dish. Top with the remaining cheese and the panko. Bake for 35 minutes, or until the top of the dish is lightly browned and the cream has thickened. In the meantime, chop some of the feathery green fennel fronds and sprinkle on the top of the dish before serving. (Reserve the remaining fennel fronds for another use.)

Serves 4 to 6 as a side dish