Fresh-Pressed Olive Oil Club
Explore Recipes Entrees Page 52

Annie’s Weeknight Spaghetti with Garlic and Parsley

Posted on by The Olive Oil Hunter

Olive oil producer Annie Paterson, the talent behind Nullamunjie, shared with us a simple recipe for spaghetti that is popular with her family and patrons of The Pressing Shed Cafe, the restaurant she built on her farm in Tongio, Victoria.

Ingredients

  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, peeled and finely chopped
  • 1/2 cup loosely packed chopped parsley
  • 1/2 to 1 teaspoon hot red pepper flakes
  • 1 pound spaghetti
  • Salt and freshly ground black pepper
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup lightly toasted sourdough bread crumbs or chopped toasted hazelnuts (optional)

Directions

Step 1

Gently warm the olive oil in a small saucepan over low heat. Stir in the garlic, parsley, and hot red pepper flakes. Remove from the heat and let the oil sit while you cook the spaghetti.

Step 2

Bring a large pot of salted water to a boil over medium-high heat. Add the spaghetti. Cook the pasta according to the package directions, then drain, reserving a cup of the cooking water. Return the pasta to the pot.

Step 3

Pour the infused oil over the spaghetti and add salt and pepper to taste. Toss to coat the strands with the oil and seasonings. Add a spoonful or two of the reserved pasta cooking water if the pasta seems dry. Tip into a large shallow bowl (preferably warmed with hot water). Top with the cheese and bread crumbs, if using.

Serves 4 — Recipe courtesy of Annie Paterson

Grilled Tuna with Castelvetrano Olive Relish

Posted on by The Olive Oil Hunter

Feel free to substitute any meaty fish steaks or fillets for the tuna, such as swordfish, red snapper, branzino, salmon, or Chilean sea bass. If you have any leftover relish, serve it with bread or potatoes.

Ingredients

  • 4 tuna or swordfish steaks, each about 6 ounces
  • Extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 fennel bulb, trimmed, sliced into 1/4-inch wedges
  • 2 leeks, cleaned and cut into 1/2-inch rounds
  • 2 lemons, sliced into thin rounds, plus wedges for serving

For the relish:

  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup pitted, roughly chopped Castelvetrano olives
  • 1 large shallot, peeled and diced
  • 1/4 cup diced red bell pepper
  • 3 tablespoons white wine vinegar
  • 1/4 cup plus 2 tablespoons extra virgin olive oil

Directions

Step 1

Preheat the oven to 475°F and set a rack on the top third of the oven and another on the bottom. Once hot, add a rimmed sheet pan to the oven to preheat.

Step 2

Rub the fish steaks with olive oil all over and season generously with salt and pepper. Toss the fennel, leeks, and lemons with a glug of olive oil and a pinch of salt.

Step 3

Carefully remove the preheated sheet pan from the oven and place the fish steaks in the center of the sheet pan (they will sizzle), then scatter the fennel mixture around the fish and place the sheet pan on the bottom rack. Cook for about 10 to 15 minutes.

Step 4

While the steaks cook, combine the relish ingredients in a small bowl and set aside.

Step 5

Turn the oven to broil and put the fish on the top rack under the broiler. Some of the outer edges of the leeks, fennel, and lemons should get a little char. This should take about 5 minutes.

Step 6

Serve with the olive relish and extra lemon wedges.

Serves 2 — Recipe adapted from goop.com

Hangar Steak with Olive Oil and Herbs

Posted on by The Olive Oil Hunter

Hanger steak—sometimes called bavette—is beefy-tasting and relatively economical. If you can’t find it at your butcher counter (we all have to be flexible these days), substitute flat iron steak. Allow 2 hours for the steak to marinate.

Ingredients

  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons maple syrup
  • One 1-pound hanger steak, trimmed and divided in two
  • Salt and freshly ground black pepper
  • 10 ounces small potatoes, quartered
  • 6 tablespoons extra virgin olive oil
  • 6 ounces greens, preferably baby spinach or stemmed chard
  • 1/2 cup coarsely chopped fresh herbs
  • 1 teaspoon grated lemon zest

Directions

Step 1

Combine the Worcestershire sauce, soy sauce, fish sauce, and maple syrup. Coat the steak with the
mixture. Season with salt and pepper. Let marinate 2 hours at room temperature.

Step 1

About an hour before serving, heat the oven to 375°F. Coat the potatoes with 2 tablespoons of olive oil, salt and pepper, and roast until crisp, turning once or twice. Keep warm. Heat the grill. Or a grill pan. Grill the steaks until medium-rare. Set aside. Briefly sauté the greens in a tablespoon of oil. Drain well. Place on dinner plates. Slice the steaks crosswise on a sharp diagonal and arrange on the greens. Top with the potatoes.

Step 2

Warm the remaining olive oil in a small skillet, add the herbs and lemon zest, and cook about 30 seconds, or until herbs are fragrant. Pour herbs and oil over potatoes and steaks. Serve.

Serves 2 — Recipe adapted from nytimes.com

Cauliflower Steaks with Spiced Corn

Posted on by The Olive Oil Hunter

Put these on the menu for “Meatless Monday.” Use the remainder of the cauliflower for another meal.

Ingredients

  • 2 large heads of cauliflower, stems lightly trimmed
  • 2 ears of sweet corn, husked
  • 1/4 cup extra virgin olive oil, plus extra for drizzling
  • 1 fresh red chile, seeded and minced
  • 4 scallions, white and green parts sliced
  • 1 tablespoon drained capers
  • Salt and freshly ground black pepper

Directions

Step 1

Preheat the oven to 375°F. Cut three 3/4-inch-thick center slices from each head of cauliflower to form “steaks.” Reserve the remaining cauliflower for another use.

Step 2

In a saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain and cool, then cut the kernels from the cobs.

Step 3

In a medium skillet, heat 2 tablespoons of the olive oil. Add the chile and cook over moderately high heat for 30 seconds. Add the scallions and cook until softened, about 1 minute. Stir in the corn and capers and season with salt and black pepper.

Step 4

In a large, nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add 3 cauliflower steaks and season with salt. Cook over moderate heat until lightly browned, about 3 minutes per side; transfer to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of oil and 3 cauliflower steaks.

Step 5

Press the corn-scallion mixture into the spaces between the cauliflower florets. Bake the cauliflower steaks for 25 minutes, or until tender and richly browned. Drizzle with additional olive oil before
serving.

Serves 6 — Recipe from Food and Wine, November 2010