Fresh-Pressed Olive Oil Club
Explore Recipes Page 96

Seafood Fra Diavolo

Posted on by The Olive Oil Hunter

This Italian classic often gets its heat from pepperoncino (red pepper) flakes, but I love the depth that comes from including fresh serrano pepper in the garlic and onion sauté. For another layer of flavor, I use a full can of tomato paste. So delicious, plus you can make it your own with any seafood you like—go simple with shrimp, lavish with lobster tail meat and scallops or easy with chunks of your favorite fish!. As a final step to this recipe, you might stir in a pound of shelled shrimp and cook until opaque. Serve it with or without pasta. It’s also delicious with any legume-based pasta—top with a good amount of grated Parmesan or Pecorino.

Ingredients

  • 3 tablespoons extra virgin olive oil, more as needed
  • 2 pounds assorted seafood, such as 8 ounces each peeled shrimp, scallops, calamari rings, and crabmeat
  • ½ cup finely chopped onion
  • 1 serrano pepper, seeded and chopped
  • 4 large garlic cloves, peeled and chopped
  • 1 6-ounce can tomato paste
  • ½ cup red wine
  • 1 28-ounce can crushed tomatoes
  • ½ teaspoon dried oregano
  • Pinch of salt

Directions

Step 1

Heat a large skillet—it’s ready when a few drops of water sizzle on the surface. Add the olive oil and then the seafood, gently searing it on all sides. With a slotted spoon, transfer the seafood to a bowl next to your cooktop. Add more oil to the pan if needed, then add the onions and sauté until soft and translucent, but not browned. 

Step 2

Add the pepper and garlic and cook until soft. Then add the tomato paste and cook it until fragrant and almost brown-burgundy in color, whisking it constantly as it caramelizes. Slowly whisk in the wine and then add the crushed tomatoes, oregano, and salt, and heat through.

Step 3

Return the seafood to the pan and cook for 3–4 minutes until cooked through. Serve over your choice of pasta.

Yields 4 servings

Tonnato

Posted on by The Olive Oil Hunter

This versatile Italian sauce is traditionally served over poached veal. But we love it on chicken, crudités, cooked vegetables (like green beans), and even as a sandwich spread. For mayo, try Japanese Kewpie, Duke’s, Hellmann’s, or Best Foods. You can customize the tonnato by adding a pinch of red pepper flakes, a splash of hot sauce, Calabrian chile paste, or even fresh chile peppers.

Ingredients

  • 7 ounces canned or jarred best-quality tuna packed in olive oil, drained
  • 2 to 4 anchovies packed in olive oil, drained
  • 2 tablespoons brined capers, drained
  • 3 tablespoons fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • 1/2 cup mayonnaise
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper

Directions

Combine all the ingredients in a blender jar. (Use just a pinch of salt to begin with as the capers are salty. You can always add more if needed.) Process until the mixture is smooth, like pourable cream. Transfer to an attractive bowl. Cover and refrigerate for up to 3 days if not serving immediately.

Serves 4 to 6 as a starter — Recipe adapted from nomnompaleo.com

Sheet Pan Chicken and Mushrooms

Posted on by The Olive Oil Hunter

Perfect for a weeknight, this easy meal (it can be served right from the sheet pan, which reduces clean-up time) is more impressive when made with different varieties of mushrooms. Feel free to substitute chicken breasts for the thighs if you or your family prefer white meat.

Ingredients

  • 1 large shallot, peeled and thinly sliced crosswise
  • 3 tablespoons sherry vinegar or balsamic vinegar
  • 3 tablespoons extra virgin olive oil, plus extra for the sheet pan
  • 1 tablespoon coconut aminos or soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon coarse salt (kosher or sea)
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 pound assorted mushrooms, washed, trimmed, and cut into uniform pieces
  • 1/4 cup minced fresh flat-leaf parsley and/or chives

Directions

Step 1

Heat the oven to 450°F (or 425°F if you have a convection oven) with the rack in the upper middle.

Step 2

Combine the shallots, vinegar, extra virgin olive oil, coconut aminos, fish sauce, and salt in a large bowl. Stir well, then add the chicken to the marinade. Lift the chicken from the marinade and shake any excess back into the bowl. Transfer the chicken and shallots to a rimmed baking sheet that’s been drizzled with olive oil. (Leave the marinade in the bowl.)

Step 3

Add the mushrooms to the marinade. Toss gently to coat, then transfer them to the rimmed sheet pan, dispersing them in a single layer among the chicken thighs and shallots. Discard the marinade.

Step 4

Place the sheet pan dinner in the oven and roast for 30 to 35 minutes, rotating the tray 180° at the halfway point. Continue to roast until the chicken is cooked through (a meat thermometer should read 165°F in the thickest part of the thigh) and the liquid from the mushrooms has mostly cooked off.

Step 5

Transfer to a platter, if desired, and sprinkle with fresh herbs. Serve immediately.

Serves 4 — Recipe adapted from nomnompaleo.com

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