Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 42

Fava Bean Salad with Tomatoes and Jamón

Posted on by The Olive Oil Hunter

The Iberian Peninsula treasures legumes of all varieties; they appear in some of Spain and Portugal’s most popular dishes. Here, fava beans join red onion, garlic, and tomatoes in a colorful salad often served as a tapa. If you can’t find fresh fava beans—which are admittedly a bit of a chore to shuck and peel—substitute edamame. All pair exquisitely well with fresh EVOO. For wine, I recommend a crisp Spanish white.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 small onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 2 cups of shucked and peeled fresh fava beans
  • 2 tablespoons fresh lemon juice
  • 1 medium heirloom tomato, diced
  • 1/2 teaspoon pimentón (smoked Spanish paprika) or regular paprika
  • 3 thin pieces of jamón serrano or prosciutto, torn into bite-size pieces
  • Coarse salt (kosher or sea) and freshly ground black pepper, to taste

Directions

Step 1

Heat the olive oil in a large sauté pan over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the garlic and sauté for 1 to 2 minutes more, stirring frequently. Add the peeled fava beans, lemon juice, tomato, and smoked paprika. Cook, stirring occasionally, until the tomatoes have broken down and the fava beans are tender.

Step 2

Push the beans to one side of the pan to expose the bottom of the pan. Add the pieces of jamón to the bottom of the pan and fry for 1 minute, just long enough to crisp up. Mix the jamón into the beans and season to taste with salt and pepper.

Serves 4 as a tapa — Recipe adapted from katieatthekitchendoor.com

Mushrooms in Garlic Sauce

Posted on by The Olive Oil Hunter

Madrid native and private cooking class instructor Arantxa Lamas, a graduate of Le Cordon Bleu, graciously shared with me her recipe for this much-loved dish. If you are interested in taking a class from Chef Lamas, you can contact her through her website, www.arantxalamas.com.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 pound fresh mushrooms, trimmed, cleaned, and sliced
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons chopped flat-leaf parsley
  • Pinch or two of cayenne pepper
  • Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Heat a skillet over medium-high heat and add the olive oil. When it’s hot, add the mushrooms and sauté, stirring occasionally, until they begin to brown. Lower the heat to medium and add the garlic and half the parsley. Continue to cook until the mushrooms are tender and have released their liquid and the garlic has softened. Season with cayenne and salt and pepper. Sprinkle with the remaining parsley before serving.

Serves 2 — Recipe courtesy of chef Arantxa Lamas

Slow-Roasted Zucchini Spears

Posted on by The Olive Oil Hunter

Olive oil’s affinity for roasted vegetables is well known. Here, it coats zucchini, a somewhat watery vegetable that benefits from a long roast. Serve it with chicken pork, beef, or tofu.

Ingredients

  • 4 medium zucchini, quartered lengthwise
  • 2 cloves garlic, peeled and chopped
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons chopped fresh thyme
  • Coarse salt (kosher or sea) and freshly ground black pepper, to taste
  • 1/3 cup panko or other dry breadcrumbs
  • 2 mild red chile peppers, such as Fresno, cored, seeded, and thinly sliced
  • 2 tablespoons torn fresh mint
  • 2 tablespoons finely grated Parmigiano-Reggiano
  • Zest of 1/2 lemon

Directions

Step 1

Preheat the oven to 250°F. Line a rimmed sheet pan with parchment. In a bowl, toss the zucchini, garlic, 2 tablespoons of the olive oil, thyme, salt, and pepper. Place the zucchini on the sheet pan, cut sides up.

Step 2

Roast the zucchini for 90 minutes, or until the spears are tender and beginning to shrivel. Increase the oven temperature to 350°F. Continue roasting for 10 minutes. Transfer the zucchini to a serving plate or platter. Replace the parchment on the sheet pan.

Step 3

In a small bowl, combine the panko with the remaining 2 tablespoons of olive oil. Spread the panko on the sheet pan and toast for 3 to 5 minutes, or until golden brown. Sprinkle the zucchini with the panko, chiles, mint, Parmigiano-Reggiano, lemon zest, and a little more salt and pepper.

Serves 4 to 6 — Recipe adapted from bostonglobe.com

Greek Okra Stewed with Tomatoes and Olive Oil (Bamies Ladera)

Posted on by The Olive Oil Hunter

In Greece, stewed okra is colloquially called bamies (pronounced bum-yes) and is a staple in many homes, restaurants, and even the cafeterias attached to gas stations.

Ingredients

  • 1 1/2 pounds okra, stems trimmed
  • 1/2 cup white or red wine vinegar
  • Coarse salt (kosher or sea)
  • 2 teaspoons coarse salt (kosher or sea)
  • 1/3 cup extra virgin olive oil
  • 1 medium onion, peeled and diced
  • 2 cloves garlic, minced
  • One 15 ounce can good-quality crushed tomatoes, undrained
  • 1/4 cup chopped fresh at-leaf parsley
  • 1/2 cup water, plus more as needed
  • Freshly ground black pepper, to taste

Directions

Step 1

Add 2 cups of water to a mixing bowl and add the vinegar and 2 teaspoons of salt. Add the okra pods and enough additional water to cover them. Soak for at least an hour before cooking.

Step 2

Drain the soaking liquid off the okra but do not rinse the pods. Dry the okra well on paper towels.

Step 3

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook until fragrant. 1 to 2 minutes.

Step 4

Add the okra, tomatoes, parsley, and water. Cover and simmer over medium-low heat until tender, 40 to 60 minutes, depending on the size of the okra pods. Stir occasionally. Monitor the liquid level in the pot and add a bit of water if needed.

Step 5

Season with salt and freshly ground black pepper to taste and serve.

Serves 4 to 6 — Recipe adapted from thespruceeats.com