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Shrimp Marsala

Posted on by The Olive Oil Hunter

Marsala is a wine made near the town of the same name in Sicily using local white grapes for a sweet flavor profile. Shrimp are a great alternative to the classic chicken preparation.

Ingredients

  • 1 1/2 pounds peeled raw shrimp, rinsed and patted dry
  • 1/4 cup all-purpose flour, more if needed
  • 4 tablespoons extra virgin olive oil, divided use
  • 12 ounces cremini mushrooms, cleaned, trimmed, and thickly sliced
  • 2 tablespoons coarsely chopped peeled garlic (5 to 6 cloves)
  • 1/2 cup Marsala wine
  • 1/4 cup dry white wine
  • 1 tablespoon butter
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

Lightly dredge the shrimp in flour. Heat a large skillet over medium-high heat. When hot, add 2 tablespoons olive oil and then the shrimp in one layer; cook 2 minutes on each side, just until pink. Transfer to a bowl. Reheat the pan; when hot, add the rest of the olive oil and the mushrooms. Sauté for 2 minutes over high heat to sear, then lower the heat, add the garlic, and cook for another 3 minutes. Increase the heat, then add the Marsala and white wine to deglaze the pan, stirring until the liquid reduces by half, about 3 to 5 minutes. Return the shrimp to the pan and stir in the butter and parsley. Reduce for 2 more minutes, then serve.

Serves 4

Pasta with Breadcrumbs (Pasta con Mollica di Pane)

Posted on by The Olive Oil Hunter

Also known as pasta ca’ muddica in Sicily, this southern Italian dish is rustic food at its best. My version enhances it with walnuts and diced tomatoes. Though the breadcrumbs stood in for cheese when the latter wasn’t affordable, feel free to serve with freshly grated Parmigiano-Reggiano or Pecorino Romano.

Ingredients

  • 1 pound linguine
  • 2 teaspoons coarse salt (kosher or sea)
  • 5 tablespoons extra virgin olive oil, divided use
  • 8 garlic cloves, peeled and finely chopped 
  • 2 cups fresh breadcrumbs, preferably made from day-old Italian bread
  • 2 ounces walnuts, coarsely chopped (optional)
  • One 2-ounce can anchovy fillets, drained
  • 1/2 teaspoon crushed red pepper flakes, or to taste
  • 1 cup diced canned tomatoes or 8 ounces fresh cherry tomatoes, halved
  • 2 tablespoons freshly chopped flat-leaf parsley
  • Fine sea salt and freshly ground black pepper, to taste

Directions

Step 1

Bring a large pot of water to a boil and add the pasta and salt; set a timer for al dente, about 9 minutes. While the pasta is cooking, heat a large frying pan over medium-high heat. When hot, add 3 tablespoons olive oil and the garlic and sauté until tender. Add the breadcrumbs and walnuts, if using, and cook until lightly toasted, about 2 minutes. Transfer to a bowl.

Step 2

In the same hot pan, add the rest of the olive oil and the anchovies, stirring constantly until the anchovies dissolve into the oil. Add the pepper flakes. Whisk in one cup of the water from the pasta pot. When the pasta is ready, transfer it to the frying pan with tongs or a Chinese strainer and swirl in the sauce to coat. Add the tomatoes and parsley. If it’s too dry, add more pasta water, 1/2 cup at a time. Fold in half the breadcrumb mixture. Remove the pan from the heat and taste, adding salt and pepper as desired. Plate and top each serving with more breadcrumbs and a drizzle of olive oil.

Serves 4

Brussels Sprouts Crostini with Pancetta and Balsamic

Posted on by The Olive Oil Hunter

Although they’re named after a Belgian city, this popular member of the brassica family is thought to have been first cultivated in Rome. To shave the sprouts safely, I recommend using the thin
slicing disk on your food processor—not a mandoline or knife.

Ingredients

  • 12 slices of day-old Italian bread or a French baguette (sliced on a diagonal)
  • 3 tablespoons extra virgin olive oil, plus more for making the crostini and drizzling
  • 2 ounces pancetta or bacon, finely diced
  • 1 pound small brussels sprouts, trimmed and thinly shaved
  • 2 cloves garlic, peeled and minced
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • 1/2 cup Parmigiano-Reggiano, freshly and finely grated
  • 3 tablespoons balsamic vinegar di Modena

Directions

Step 1

Brush one side of each slice of bread with olive oil. Heat a large skillet on the stovetop over medium heat. Working in two batches, if necessary, arrange the bread slices (oiled side down) in the pan and lightly brown, turning once—about 5 minutes total. Transfer in a single layer to a rimmed sheet pan (again, oiled side up) and set aside. Do not wash the skillet.

Step 2

Reheat the skillet and fry the pancetta or bacon until crisp, 3 to 5 minutes. Transfer with a slotted spoon to paper towels to drain. Wipe out the pan, then reheat it. When the pan is hot, add the 3 tablespoons of olive oil, then the shaved brussels sprouts and the garlic. Season with salt and pepper. Sauté the sprouts until tender but still bright green, 6 to 8 minutes. Return the pancetta to the pan and toss.

Step 3

To build the crostini, sprinkle some cheese on each toast. (Work on the sheet pan to keep your work station clean.) Top with a couple of spoonfuls of the hot brussels sprouts mixture. Drizzle with the balsamic and, if desired, more olive oil. Serve warm.

Serves 4 to 6 as an appetizer

Bloody Mary

Posted on by The Olive Oil Hunter

Nothing sets the tone for a festive day—or a leisurely one—better than a well-made Bloody Mary. It starts with a homemade mix with just the right amounts of spice and acid—so much zestier than commercial mixes. And the bright and bountiful skewers will really impress your guests.

Ingredients

For the mix:

  • One 46-ounce can or jar tomato juice, preferably the Sacramento brand
  • 1/2 cup fresh lemon juice (3 or 4 lemons)
  • 1/3 cup Worcestershire sauce
  • 1/4 cup prepared horseradish, or more to taste
  • 2 tablespoons soy sauce
  • 1 tablespoon your favorite hot sauce, or more to taste
  • 1 teaspoon black pepper, or more to taste
  • 1 teaspoon celery salt
  • 1 teaspoon garlic salt

To serve:

  • Eight 6-inch bamboo skewers with your choice of cubes of salami or cheese, pepperoncini, olives, pickled cherry peppers, pickled cauliflower, and cherry tomatoes
  • 8 teaspoons extra virgin olive oil, divided
    use, plus more to rim the glasses
  • Coarse salt (kosher or sea)
  • 2 cups vodka, divided use (optional)
  • 1 large lemon, cut into 8 wedges
  • 8 leafy celery stalks, preferably from the heart

Directions

Step 1

Place all the ingredients for the mix in a large pitcher and stir to combine. Taste, adjusting the seasonings as necessary. Cover and chill.

Step 2

Thread your choice of garnishes on bamboo skewers and cover with plastic wrap until serving.
(Or allow your guests to assemble their own from a platter of choices.)

Step 3

Pour a couple of tablespoons of olive oil and coarse salt in two separate shallow bowls. Rim tall glasses with olive oil and salt. Just before serving, fill the glasses with ice.

Step 4

Stir the Bloody Mary mix well before using. For each cocktail, combine 3/4 cup of the mix, 1 teaspoon olive oil, and 1/4 cup vodka, if using, in a cocktail shaker. Make sure the lid is on tight. Shake vigorously for several seconds, then pour into the ice-filled glass. Garnish with a lemon wedge, a celery stalk, and a prepared skewer.

Serves 8