Fresh-Pressed Olive Oil Club
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Beef Stew à la Française

Posted on by The Olive Oil Hunter

The aromas wafting from this stew as it cooks are tantalizing! And the finished dish is worth the wait (it gets even better the next day). Enjoy it on its own, over broad noodles, or with a side of creamy mashed potatoes.

Ingredients

  • 1/4 cup whole wheat flour
  • 1 teaspoon sea salt, plus more as needed
  • 1 teaspoon freshly ground black pepper, plus more as needed
  • 4 tablespoons extra virgin olive oil, divided use
  • 4 garlic cloves, minced
  • 12 shallots, trimmed and peeled 
  • 12 ounces white mushrooms, trimmed as needed and sliced
  • 2 pounds stew beef, trimmed of external fat and cut into roughly 1-inch chunks 
  • 1/2 cup Armagnac, Cognac, or other brandy
  • 2 cups beef stock, more as needed
  • 1/2 cup dry red wine
  • 1/3 cup creamy Dijon mustard
  • 1/3 cup whole-grain Dijon mustard
  • 1 teaspoon herbes de Provence
  • 6 carrots, peeled and sliced into 2-inch lengths

Directions

Step 1

In a bowl large enough to hold the meat, whisk together the flour, salt, and pepper; set aside near your stovetop. Heat a large Dutch oven or stockpot over medium heat. When hot, add 2 tablespoons olive oil, the garlic, and shallots, and sauté until they soften. Add the mushrooms and continue cooking until they’ve browned. Use a slotted spoon to transfer the garlic, shallots, and mushrooms to a bowl. 

Step 2

Add the rest of the olive oil to the pot. Dredge the meat cubes in the flour mixture and add them to the pot (work in batches if needed to avoid crowding). Use tongs to turn them to get a nice sear on all sides. Deglaze the pot with the brandy, using a spatula to get up all the bits of fond on the bottom.

Step 3

Add back the vegetables and the rest of the ingredients, stirring to combine. Bring the liquid to a simmer, cover but leave the lid slightly ajar, and cook over low heat for 2 hours. Check periodically to see whether you need to add more stock to avoid scorching. When done, the meat should be so tender that it almost falls apart. Taste and add more salt and pepper if needed.

Yields 8 servings

Ricotta Breakfast Cups

Posted on by The Olive Oil Hunter

Giving ricotta a quick whirl in a food processor takes its creaminess to the next level. 

Ingredients

  • 1 cup whole-milk or part-skim ricotta
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 tablespoons sugar or sweetener equivalent
  • 1/2 teaspoon cinnamon
  • 2 ripe pears
  • Lemon wedge
  • 1/2 cup coarsely chopped walnuts
  • Honey to taste

Directions

Step 1

Place the ricotta, olive oil, sugar, and cinnamon in the bowl of your food processor and process until completely smooth and creamy—between 2 and 5 minutes, depending on your machine. 

Step 2

Halve the pears, scoop out the seeds, and slice them into half-moons; squeeze some lemon juice over the pears to preserve their color. 

Step 3

Place a large spoonful of the ricotta cream at the bottom of each of the two glasses or individual bowls. Add a layer of pears and a sprinkling of nuts. Continue layering—you should have enough for three layers each of ricotta, pears, and nuts. Drizzle the tops with honey and olive oil. 

Yields 2 servings

Fave e Cicoria

Posted on by The Olive Oil Hunter

A silken purée of fava beans served alongside braised wild chicory is another Pugliese classic, one we enjoyed at Ai 2 Ghiottoni in Bari with the folks from Fratelli Ruggiero. While it’s possible to find fava beans (dried or frozen) in the US, wild chicory is elusive—dandelion greens are a great stand-in and available at many greengrocers. Note: This recipe includes directions for soaking and peeling the skin from dried favas, but some purveyors sell them already peeled—you might see them labeled as broad beans. If you love chickpeas, they make a tasty substitute.

Ingredients

  • 12 ounces dried fava beans
  • 6 garlic cloves, divided use
  • 1 bay leaf
  • 1 pound chicory or dandelion greens
  • 2 teaspoons coarse sea salt, divided use
  • 6 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 1 teaspoon pepperoncini (crushed red pepper flakes), or to taste
  • 1 teaspoon freshly ground black pepper

Directions

Step 1

Soak the fava beans in a large bowl of cold water overnight. They will triple in size. Drain and rinse them, then peel off their skins with your fingernails (some beans will have a crack, which makes the job easier; for those that don’t, use the tip of a paring knife to make a slit to start you off).

Step 2

Place the peeled favas in a large pot with enough cold water to cover them by 2 inches. Smash 3 garlic cloves with the side of a heavy knife and add to the pot along with the bay leaf. Bring the water to a boil, then lower the heat and simmer until tender, about an hour.

Step 3

While the beans are cooking, make the greens. Trim the stems as needed, rinse the leaves, and boil them in a large pot of water with 1 teaspoon salt until tender, about 5 minutes. Drain.

Step 4

Mince the remaining 3 garlic cloves. Heat a frying pan. When hot, add 2 tablespoons olive oil, the pepperoncini, and smashed garlic, cook for 2 minutes, then add the greens and cook through; keep warm on the stove.

Step 5

When the beans are done, drain them well and transfer to a food processor or high-powered blender. Add in 4 tablespoons olive oil and 1 teaspoon each salt and black pepper and process until smooth and velvety. If the purée is too thin, transfer to a saucepan and place over medium heat to thicken.

Step 6

For each serving, plate a large spoonful of fava purée alongside some of the greens and drizzle both liberally with olive oil.

Serves 4

Chicken Cacciatore alla Romana

Posted on by The Olive Oil Hunter

This is the second family recipe Duccio shared with the Club. Considered a “white” cacciatore because it doesn’t have tomatoes, this one-pot prep was traditionally used for making rabbit. It is succulent and flavorful. Taggiasca olives are available in some gourmet food shops and online; you can also substitute your favorite fruity brined olives.

Ingredients

  • 4 tablespoons extra virgin olive oil
  • One 4-pound chicken, cut into 8 to 10 pieces
  • 6 garlic cloves, smashed
  • 12 ounces white wine, such as a dry pinot grigio (unoaked)
  • Freshly ground black pepper
  • 1 teaspoon fine sea salt
  • 1/4 cup water
  • 1/2 cup Taggiasca olives, drained
  • 4 large rosemary sprigs, or to taste
  • 1 tablespoon chopped fresh thyme
  • 4 sage leaves, chopped

Directions

Step 1

Heat a Dutch oven large enough to hold the chicken pieces. When quite hot, add the olive oil and chicken pieces, skin side down, and sear until well browned, about 8 minutes. Flip the pieces with tongs and sear for 3 minutes, adding the garlic after 1 minute. Add the wine and cook it down at a high boil for about 5 minutes. Add 10 grinds of a pepper mill and the salt. Lower heat to a simmer, cover the pan, and simmer for 20 minutes.

Step 2

With the lid off, add the water and olives; simmer for 2 minutes. Add the herbs and toss, cook for 2 minutes, then add vinegar and simmer until sauce thickens, about 5 more minutes.

Serves 4