Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 6

Baked Acorn Squash with Asiago Flan and Fried Sage Leaves

Posted on by The Olive Oil Hunter

Squash stuffed with a cheesy flan is a beautiful cool weather dish, whether served as a side or as a meatless entrée. Feel free to use other varieties of squash, though baking times will vary according to their size.

Ingredients

For the squash:

  • 2 acorn squash
  • Extra virgin olive oil Coarse salt (kosher or sea)
  • Freshly ground black pepper

For the flan:

  • 2 large eggs
  • 1 1/4 cups heavy cream
  • 1/4 cup extra virgin olive oil
  • 4 ounces Asiago or Pecorino Romano, freshly and finely grated
  • Pinch cayenne pepper
  • Pinch freshly grated nutmeg

For the garnish:

  • Extra virgin olive oil
  • 12 fresh sage leaves

Directions

Step 1

Heat the oven to 400°F.

Step 2

Using a sharp knife, remove the squash stems and cut each squash in half lengthwise. If the halves don’t sit flat, cut a small slice off the bottom (rounded side) of each to stabilize them. Scrape out the seeds and stringy bits. Generously brush the cut sides and cavities with olive oil and season with salt and pepper. Arrange on a rimmed sheet pan, cut sides down, and roast until almost tender, 30 to 40 minutes.

Step 3

Prepare the flan: Whisk the eggs until the yolks and whites are well mixed. Whisk in the cream, then the olive oil, cheese, cayenne, and nutmeg. Season with salt and pepper.

Step 4

Turn the squash halves over so the cavities face up. Divide the flan mixture among the cavities. Return to the oven and bake until the center of the flan is set and the squash is tender, 20 to 25 minutes more.

Step 5

In the meantime, heat a frying pan to medium-high. Coat the bottom with olive oil. Fry the sage leaves in a single layer, then drain on paper towels. Sprinkle with salt, and use the leaves to garnish the acorn squash flans.

Serves 4 to 6

Fennel au Gratin

Posted on by The Olive Oil Hunter

A member of the carrot family (though its bulbs grow above ground), anise-y tasting fennel is a popular ingredient in southern Italy. This easy gratin is a good accompaniment to roast meat or chicken.

Ingredients

  • 3 large fennel bulbs
  • 4 tablespoons extra virgin olive oil, divided use, plus extra for oiling a casserole dish
  • 2 shallots, peeled and thinly sliced
  • 3 cloves garlic, peeled and minced
  • 1/2 cup chicken broth or vegetable broth
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • 1 1/4 cups heavy cream
  • 1 cup grated Grana Padano, Asiago, or Parmigiano-Reggiano, divided use
  • 1/2 cup panko or Italian-style dried bread crumbs

Directions

Step 1

Trim the tops off the fennel bulbs and remove any blemished outer leaves. Place the fennel tops in a tall glass of water (like a cut flower) and reserve. Trim the bottoms off the fennel bulbs, then slice each of the bulbs into eight wedges.

Step 2

Oil a baking dish or casserole with olive oil and set aside.

Step 3

Heat a large sauté pan over medium heat. Add 3 tablespoons of olive oil, then the fennel. Sauté the fennel until it’s just beginning to color, stirring as needed, then add the shallots, garlic, and broth. Season with salt and pepper. Continue to cook the fennel until it’s tender-crisp and the broth has evaporated, about 20 minutes. Add the cream and half the cheese; stir to combine. Combine the remaining tablespoon of olive oil with the panko.

Step 4

Heat the oven to 375°F. Tip the fennel mixture into the prepared baking dish. Top with the remaining cheese and the panko. Bake for 35 minutes, or until the top of the dish is lightly browned and the cream has thickened. In the meantime, chop some of the feathery green fennel fronds and sprinkle on the top of the dish before serving. (Reserve the remaining fennel fronds for another use.)

Serves 4 to 6 as a side dish

Pasta with Breadcrumbs (Pasta con Mollica di Pane)

Posted on by The Olive Oil Hunter

Also known as pasta ca’ muddica in Sicily, this southern Italian dish is rustic food at its best. My version enhances it with walnuts and diced tomatoes. Though the breadcrumbs stood in for cheese when the latter wasn’t affordable, feel free to serve with freshly grated Parmigiano-Reggiano or Pecorino Romano.

Ingredients

  • 1 pound linguine
  • 2 teaspoons coarse salt (kosher or sea)
  • 5 tablespoons extra virgin olive oil, divided use
  • 8 garlic cloves, peeled and finely chopped 
  • 2 cups fresh breadcrumbs, preferably made from day-old Italian bread
  • 2 ounces walnuts, coarsely chopped (optional)
  • One 2-ounce can anchovy fillets, drained
  • 1/2 teaspoon crushed red pepper flakes, or to taste
  • 1 cup diced canned tomatoes or 8 ounces fresh cherry tomatoes, halved
  • 2 tablespoons freshly chopped flat-leaf parsley
  • Fine sea salt and freshly ground black pepper, to taste

Directions

Step 1

Bring a large pot of water to a boil and add the pasta and salt; set a timer for al dente, about 9 minutes. While the pasta is cooking, heat a large frying pan over medium-high heat. When hot, add 3 tablespoons olive oil and the garlic and sauté until tender. Add the breadcrumbs and walnuts, if using, and cook until lightly toasted, about 2 minutes. Transfer to a bowl.

Step 2

In the same hot pan, add the rest of the olive oil and the anchovies, stirring constantly until the anchovies dissolve into the oil. Add the pepper flakes. Whisk in one cup of the water from the pasta pot. When the pasta is ready, transfer it to the frying pan with tongs or a Chinese strainer and swirl in the sauce to coat. Add the tomatoes and parsley. If it’s too dry, add more pasta water, 1/2 cup at a time. Fold in half the breadcrumb mixture. Remove the pan from the heat and taste, adding salt and pepper as desired. Plate and top each serving with more breadcrumbs and a drizzle of olive oil.

Serves 4

Brussels Sprouts Crostini with Pancetta and Balsamic

Posted on by The Olive Oil Hunter

Although they’re named after a Belgian city, this popular member of the brassica family is thought to have been first cultivated in Rome. To shave the sprouts safely, I recommend using the thin
slicing disk on your food processor—not a mandoline or knife.

Ingredients

  • 12 slices of day-old Italian bread or a French baguette (sliced on a diagonal)
  • 3 tablespoons extra virgin olive oil, plus more for making the crostini and drizzling
  • 2 ounces pancetta or bacon, finely diced
  • 1 pound small brussels sprouts, trimmed and thinly shaved
  • 2 cloves garlic, peeled and minced
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • 1/2 cup Parmigiano-Reggiano, freshly and finely grated
  • 3 tablespoons balsamic vinegar di Modena

Directions

Step 1

Brush one side of each slice of bread with olive oil. Heat a large skillet on the stovetop over medium heat. Working in two batches, if necessary, arrange the bread slices (oiled side down) in the pan and lightly brown, turning once—about 5 minutes total. Transfer in a single layer to a rimmed sheet pan (again, oiled side up) and set aside. Do not wash the skillet.

Step 2

Reheat the skillet and fry the pancetta or bacon until crisp, 3 to 5 minutes. Transfer with a slotted spoon to paper towels to drain. Wipe out the pan, then reheat it. When the pan is hot, add the 3 tablespoons of olive oil, then the shaved brussels sprouts and the garlic. Season with salt and pepper. Sauté the sprouts until tender but still bright green, 6 to 8 minutes. Return the pancetta to the pan and toss.

Step 3

To build the crostini, sprinkle some cheese on each toast. (Work on the sheet pan to keep your work station clean.) Top with a couple of spoonfuls of the hot brussels sprouts mixture. Drizzle with the balsamic and, if desired, more olive oil. Serve warm.

Serves 4 to 6 as an appetizer