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Sicilian-Style Meatballs

Posted on by The Olive Oil Hunter

Sicilian-style meatballs can be distinguished from others by the unexpected but delightful addition of currants and pine nuts. While many traditional cooks fry their meatballs on the stovetop before simmering them in tomato sauce, we prefer to bake ours on a wire rack positioned over a rimmed sheet pan. (The meatballs retain their shape and clean-up is easier.) Enjoy as is, or serve over pasta.

Ingredients

  • Two 28-ounce cans peeled Italian tomatoes
  • 1/4 cup extra virgin olive oil, plus extra for serving
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • 3 slices of white sandwich bread, crusts removed
  • 3 large eggs, beaten
  • 3 cloves garlic, peeled and minced
  • 1/4 cup chopped flat-leaf parsley
  • 1 teaspoon dried oregano or basil
  • 2 pounds ground beef chuck
  • 1/2 cup dried currants
  • 1/4 cup pine nuts
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 1/4 cup plain dry bread crumbs, or more as needed

Directions

Step 1

Pour the tomatoes into a large enameled cast-iron casserole and crush them. Add the 1/4 cup of olive oil and season with salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 30 minutes. Line a rimmed sheet pan with foil (for easier clean-up) and place an oiled cooling rack on top.

Step 2

Meanwhile, in a bowl, soak the bread in water until saturated. Squeeze out the water and transfer the bread to a large bowl. Mash the bread to a paste and stir in the eggs, garlic, parsley, marjoram, 1 tablespoon of salt, and 1/2 teaspoon of pepper. Mash until smooth. Add the ground beef, currants, pine nuts, and cheese and mix until combined. Add the bread crumbs,
1 tablespoon at a time, and knead gently until the mixture is firm enough to roll.

Step 3

Form the mixture into balls, tucking in the currants and pine nuts. It helps to wet your hands with cold water before forming the meatballs. Arrange on the wire cooling rack. Refrigerate the meatballs while you preheat the
oven to 375°F. (If desired, you can also freeze the meatballs on the
rack; transfer them to a sturdy resealable plastic bag when they are solid. Thaw before baking. The sauce can also be frozen.)

Step 4

When ready to cook, place the meatballs (still on the cooling rack/sheet pan set-up) in the preheated oven. Bake for 20 to 25 minutes. Add the meatballs
to the sauce and simmer over medium-low heat for 30 minutes. Serve in shallow bowls with additional Parmigiano-Reggiano and olive oil on the side.

Serves 4 to 6 generously — Recipe adapted from Food and Wine, September 2007

Ricotta “Spoonable”

Posted on by The Olive Oil Hunter

Creamy ricotta, purchased or homemade, is transformed into a savory dip with the addition of shallots and fresh lemon zest and juice. Serve it with raw vegetables or crackers.

Ingredients

  • 2 cups whole-milk ricotta, drained, if necessary
  • 1 large lemon, or more to taste
  • 3 tablespoons minced shallots
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
  • Pinch of freshly ground black pepper
  • 1/3 cup minced mixed fresh herbs, such as dill, parsley, tarragon, thyme, cilantro and/or basil

Directions

Step 1

Put the ricotta in a medium bowl. Finely grate the zest of the lemon over it, then halve and squeeze the lemon and blend in the juice. Stir in the shallots, olive oil, salt and a healthy pinch of pepper. Taste for salt and pepper, then stir in the herbs. Cover and chill for at least 1 hour; adjust for salt, pepper, and lemon juice before serving.

Step 2

A dollop of this on a cracker or sliced baguette makes a good appetizer; more of it on dark bread with roasted tomatoes, charred lemons, or sliced cucumbers makes a tartine; and a lot of it stirred into pasta makes a dinner.

Step 3

The spoonable is best the day it is made, but you can keep it for up to 2 days tightly covered in the refrigerator. Stir well before using.

Makes 2 cups — Recipe adapted from food52.com

Spicy Roasted Almonds

Posted on by The Olive Oil Hunter

Add some spice to the healthful nuts you’re snacking on. Roasted almonds also make a great addition to a charcuterie or cheese board. Feel free to substitute other nuts such as hazelnuts, cashews, walnut halves, or pistachios for the almonds. If you own a smoker, try smoke-roasting the nuts the next time you fire it up. 

Ingredients

  • 2 cups whole skinless almonds (about 7 ounces)
  • 1/4 cup extra virgin olive oil
  • Coarsely ground sea salt to taste
  • 1-1/4 teaspoons Spanish smoked paprika (pimentón de la Vera) or ground cumin 

Directions

Step 1

Preheat your oven to 325°F. Put the almonds on a rimmed baking sheet and drizzle with the olive oil. Stir with a wooden spoon until they are evenly coated, then spread them out in a single layer. Roast the almonds until they are a light golden brown, about 20 to 30 minutes, stirring every five minutes. Drain on paper towels.

Step 2

Transfer the almonds to a bowl, season with salt and paprika, and toss to coat. Serve warm or at room temperature. Store in an airtight container for up to 3 days. 

Yields 6-8 servings

Ottolenghi’s Burrata with Grilled Grapes and Basil

Posted on by The Olive Oil Hunter

Delight family or dinner guests with this decadent cream-filled cheese (a member of the pasta filata, or “pulled cheese,” family). Here, it’s partnered with sweet grilled grape skewers and exquisite best-quality olive oil. For the salt, I recommend Australia’s flaky, apricot-colored Murray River salt.

Ingredients

  • 12 ounces seedless red grapes, pulled off the vine
  • 2 tablespoons sherry vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 garlic clove, peeled and crushed, divided use
  • 1 1/2 teaspoons dark or light brown sugar
  • 1 1/2 teaspoons toasted fennel seeds, lightly crushed, divided use
  • Flaky sea salt, such as Murray River (see above) or Maldon
  • Coarsely ground black pepper
  • 3 balls of burrata or buffalo mozzarella
  • Small basil sprigs, for serving

Directions

Step 1

Put the grapes in a medium bowl with the vinegar, olive oil, garlic, sugar, 1 teaspoon of the fennel seeds, 1/4 teaspoon of flaked salt, and plenty of pepper. Mix well and marinate for at least 1 hour and up to 1 day. Thread 5 or 6 grapes onto each of 12 skewers. Reserve the marinade for serving.

Step 2

Place a grill pan over high heat and ventilate your kitchen well. Once hot, add the grape skewers in batches and grill for 2 to 3 minutes, turning after 1 1/2 minutes. Remove from the heat.

Step 3

To serve, tear the balls of burrata in half and place one-half on each plate. Lean 2 grape skewers against each piece of cheese and spoon 1 1/2 teaspoon of the marinade over the cheese. Or arrange the cheese and grape skewers on a platter. Sprinkle with the remaining 1/2 teaspoon of fennel seed. Garnish with basil before serving.

Serves 6 as a starter — Recipe adapted from food52.com