Fresh-Pressed Olive Oil Club
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Potato Frittata

Posted on by The Olive Oil Hunter

Elegant enough for a brunch party, this egg-and-potato dish is also easy enough for a casual weekend breakfast. The potatoes can be steamed a day or two in advance.

Ingredients

  • 1 pound red potatoes
  • 8 eggs
  • 2 ounces freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons milk
  • 2 teaspoons freshly ground black pepper
  • Coarse sea salt
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 large leek, twiced rinsed, trimmed of the tough, dark green ends, and sliced into 1/4-inch discs
  • 2 tablespoons Condimento Bianco Senape, plus more for drizzling

Directions

Step 1

Cut the potatoes into 1/4-inch slices. Steam them on a steamer rack over simmering water until tender, about 25 minutes. 

Step 2

In a bowl, whisk the eggs until no whites show, then whisk in the cheese, milk, black pepper, and 1 teaspoon salt until well combined. 

Step 3

Heat a 14-inch skillet over medium heat. When hot, add the olive oil and the leeks. Sprinkle with a big pinch of salt and sauté until the leeks soften and turn light brown, about 10 minutes. Layer on the potato slices, overlapping them a bit. Pour on the egg mixture. Cover the pan and cook without disturbing over medium heat until the eggs firm up, about 8 minutes. Drizzle on the vinegar, cover the pan again, and remove from heat. Let stand for 10 minutes before slicing into wedges. Drizzle each portion with more olive oil and vinegar.

Yields 4 servings

Spinach-and-Cheese-Stuffed Shells

Posted on by The Olive Oil Hunter

This dish doesn’t just taste great; its pretty presentation will wow family and guests alike. You can make my fresh tomato sauce up to three days in advance, or use 3 cups of your favorite high-quality store-bought sauce for faster prep.

Ingredients

For the tomato sauce:

  • 3 tablespoons extra virgin olive oil
  • 4 large garlic cloves, minced
  • 1 cup grated yellow or Vidalia onions
  • One 6-ounce can tomato paste
  • 1/2 cup red wine
  • One 28-ounce can whole tomatoes, preferably San Marzano
  • 1/2 teaspoon dried oregano
  • Pinch of sea salt, more to taste

For the shells:

  • 1 pound jumbo pasta shells
  • 2 teaspoons sea salt
  • 1 pound mozzarella
  • 1 pound ricotta cheese
  • 2 cups freshly grated Parmigiano-Reggiano cheese, divided use
  • 1 cup cooked spinach, well chopped
  • 2 tablespoons extra virgin olive oil, plus more for baking 
  • 1 egg, beaten
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper

Directions

Step 1

Make the sauce: Heat a large saucepan. When hot, add the olive oil, garlic, and onions, and sauté until soft but not browned. Push the vegetables to the outside of the pan and add the tomato paste in the center. Sauté the paste until it browns, to release its flavors. Deglaze the pan with the red wine, then add the tomatoes, oregano, and salt. Use a potato masher to gently crush the tomatoes. Simmer for 20 minutes (or more) while you prepare the shells. 

Step 2

Make the stuffed shells: Bring a large pot of water to a rapid boil and add the shells and the salt. Cook according to package directions for al dente (don’t overcook, as the shells will soften more in the oven). 

Step 3

While the shells are boiling, line a rimmed sheet pan with parchment paper and set aside. Preheat your oven to 375°F. Cut the mozzarella into small cubes. Place the cubes in a large bowl along with the ricotta, 1 cup grated Parmigiano-Reggiano, spinach, olive oil, egg, oregano, nutmeg, and black pepper; mix thoroughly. 

Step 4

Drain the shells, place them on the prepared sheet pan, and use a small spoon to stuff them with the spinach-cheese mixture. Lightly coat a large round or rectangular baking dish with olive oil and add three-quarters of the sauce; use an offset spatula to spread it out evenly. 

Step 5

Place the filled shells in the baking dish in a festive pattern, brush the tops of the shells lightly with olive oil, and cover with the rest of the Parmigiano-Reggiano. Bake for 30 minutes or until the cheese topping is thoroughly melted and slightly browned. Serve with the rest of the tomato sauce on the side.

Yields 4 to 6 servings

Chocolate Hazelnut Cookies

Posted on by The Olive Oil Hunter

These cookies take inspiration from buttery shortbread. They come together in minutes, taste sublime, and pack in a good amount of fiber thanks to the whole wheat pastry flour, the hazelnuts, and even the chocolate! 

Ingredients

  • 3/4 cup pastry flour
  • 3/4 cup whole wheat pastry flour
  • 1/2 cup confectioner’s sugar
  • 1/4 teaspoon sea salt
  • 1/2 cup extra virgin olive oil
  • 2 ounces bittersweet chocolate, coarsely chopped
  • 2 ounces roasted and skinned hazelnuts, coarsely chopped

Directions

Step 1

Preheat your oven to 350°F. In a large bowl, whisk together the flours, sugar, and salt. Add the olive oil, chocolate, and hazelnuts, and mix with your hands to form a dough.

Step 2

Transfer the dough to a piece of parchment paper about 13 inches by 18 inches and pat it down to flatten it a bit. Top with another piece of parchment and roll out the dough to roughly a 10-inch square. Pop it in the fridge for about 20 minutes to firm up slightly. 

Step 3

Discard the top piece of parchment and use a serrated knife to cut the dough into 20 cookies. Carefully separate the cookies (use a small offset spatula if needed), putting about an inch of space between them.

Step 4

Slide the parchment with the cookies onto a large cookie sheet. Bake for 25 minutes, rotating the cookie sheet halfway through. Let the cookies cool to room temperature before eating.

Yields 20 cookies

Seared Scallops with Farro

Posted on by The Olive Oil Hunter

This dish comes together in short order yet makes for an elegant presentation. The technique also lends itself to shrimp (if you make that swap, use one pound of peeled shrimp).

Ingredients

  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound dry sea scallops
  • 3 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 cup white wine or clam juice
  • 2 tablespoons butter
  • 2 cups cooked farro
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

Step 1

Mix the onion powder, garlic powder, paprika, salt, and pepper in a pie plate. Heat a large skillet. While the pan is heating, pat the scallops with a paper towel and dredge in the spice mixture. When the pan is ready, add the olive oil and the scallops. Sear the scallops until browned and crispy on the edges, about two minutes on each side, then transfer them to a dish. 

Step 2

Add the minced garlic to the pan and sauté until soft, about 3 minutes. Deglaze the pan with the wine or clam juice and add the butter, swirling it until it melts into the pan juices. Add the cooked farro and toss to coat. Sprinkle with the parsley. Mound equal amounts of the farro on 4 plates and add equal amounts of scallops. 

Yields 4 servings