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Duccio’s Pastina Soup AKA Italian Penicillin

Posted on by The Olive Oil Hunter

While we waited for the magic window for harvesting, My Merry Band of Tasters and I rented a house in Toscana where we could create recipes for this Pressing Report. Duccio shared two of his favorites, including this comforting broth enriched with cheese and olive oil.

Ingredients

  • 2 medium carrots, trimmed, peeled, and cut into large chunks
  • 1 large celery stalk, trimmed and cut into chunks
  • 1 medium onion, peeled and quartered
  • 1 medium tomato, quartered
  • 4 fresh flat-leaf parsley springs
  • 2 quarts water
  • 1 tablespoon coarse sea salt, plus more to taste
  • 20 black peppercorns
  • 8 ounces pastina, stars, orzo, or other tiny pasta
  • Freshly ground black pepper, to taste
  • 2 ounces Parmigiano-Reggiano, grated, plus more to taste
  • Extra virgin olive oil for drizzling

Directions

Step 1

Place the carrots, celery, onions, tomato, and parsley in a stockpot with the water, salt, and peppercorns. Cover with a lid and bring to a boil. With the lid ajar, continue to cook at a low boil for 45 minutes.

Step 2

Strain the broth to remove the vegetables, parsley, and peppercorns. Return the broth to the pot and bring it back to a boil. Add the pastina and cook until tender, about 5 minutes, stirring often; don’t overcook the pasta. Taste and season with more salt and pepper as desired.

Step 3

To serve, ladle into four bowls and top with equal amounts of cheese, stirring it into the broth. Drizzle liberally with olive oil.

Serves 4

Cold Avocado and Cucumber Soup

Posted on by The Olive Oil Hunter

There’s nothing more refreshing than a chilled soup for lunch or dinner during the dog days of summer, especially when there’s no cooking needed. I like to add a different kind of heat with a fresh hot pepper, but you can omit it if you aren’t a fan!

Ingredients

  • 2 pounds cucumbers, about 2-3 large ones
  • 1 small jalapeño, halved and seeded, optional
  • 2 ripe Hass avocados
  • 2 cups plain nonfat Greek yogurt or skyr
  • 3 large scallions, trimmed
  • 3 garlic cloves, peeled 
  • 1 cup packed of fresh parsley, dill, and chives 
  • 1/4 cup extra virgin olive oil, plus more for drizzling 
  • 1/2 cup water, more as needed
  • 1 tablespoon sherry or red wine, more to taste
  • Coarse sea salt, to taste
  • Freshly ground black pepper, to taste
  • Optional garnishes: thin slices of avocado, a dollop of yogurt or skyr, more fresh herbs

Directions

Halve the cucumbers lengthwise and use a large spoon to scoop out and discard most of the seeds; leave on the peel. Cut the cucumbers into chunks for easier puréeing. If using the pepper, halve it, scoop out the seeds and veins, and discard them along with the stem. Scoop all the flesh out of the avocados.

Step 2

Working in batches as needed, add the cucumbers, avocados, pepper if using, yogurt, scallions, garlic, herbs, olive oil, water, and vinegar to your food processor bowl or blender and process until puréed—the mixture should be fairly thick. If it’s too thick, add more water, 2 tablespoons at a time, until it’s pourable. Taste and season with salt and pepper as desired. Chill in the fridge for about an hour.

Step 3

To serve, ladle portions into soup bowls or glasses, garnish as desired, and drizzle with more olive oil.

Yields 8 servings

Sweet Corn Gazpacho with Avocado Crema

Posted on by The Olive Oil Hunter

This unusual twist on gazpacho takes advantage of tender sweet corn at its peak. As you’ll see from the recipe, we’re emphasizing corn’s gorgeous yellow color. When buying, look for ears with fresh stems (like cut flowers)—not brown or dessicated. Like flowers, you can recut the ends and store the ears upright in sugared water in a cool place for a day or two. Aji amarillo is a spicy yellow chile grown in South America. You can often buy it in paste form online or in the international aisle of larger supermarkets.

Ingredients

For the gazpacho:

  • 4 ears fresh sweet corn, husked, silk removed
  • 2 ripe yellow heirloom tomatoes, stemmed and coarsely chopped
  • 2 cloves garlic, peeled and coarsely chopped
  • 1 large yellow bell pepper, cored, seeded, and coarsely chopped
  • One 6-inch cucumber, peeled, seeded, and coarsely chopped
  • 2 teaspoons aji amarillo paste, or more to taste (optional; for heat)
  • Coarse salt (kosher or sea), to taste
  • 1/2 teaspoon ground turmeric (optional; for color)
  • 1 to 2 tablespoons sherry vinegar
  • 1/3 cup extra virgin olive oil

For the avocado crema and for serving::

  • 2 small ripe avocados, peeled and pitted
  • 1/4 cup Mexican crema or sour cream
  • 1 clove garlic, peeled and coarsely chopped
  • Juice of one lime, or more to taste
  • 1/2 teaspoon coarse salt, or more to taste
  • Yellow cherry tomatoes, halved
  • Extra virgin olive oil
  • Fresh cilantro leaves or minced fresh chives

Directions

Step 1

Make the gazpacho: If the corn is exquisitely fresh and tender, you can cut it off the cob (be sure to reserve the juices and 1/2 cup of kernels for serving) and add it directly to the food processor or blender without cooking it. Otherwise, you may want to blanch it in actively simmering water for a couple of minutes. To the corn, add the tomatoes, garlic, bell pepper, cucumber, and aji amarillo, if using. Process until smooth. If the machine needs liquid to get going, add a bit of vegetable broth or ice water. Add a teaspoon of salt, the turmeric, if using, and the vinegar. Slowly add the olive oil while the machine is running. Taste, adding more aji amarillo or salt, if desired. Cover and refrigerate the gazpacho.

Step 2

Make the avocado crema shortly before serving: In the bowl of a small food processor, combine the avocados, crema, garlic, lime juice, and salt. Process until smooth. Cover and refrigerate.

Step 3

Serve the gazpacho in your favorite glass or bowl; top with a smear of the avocado crema; a few cherry tomato halves and corn kernels; a drizzle of olive oil; and garnish with cilantro.

Serves 4 to 6

Creamy Crab & Corn Chowder

Posted on by The Olive Oil Hunter

Shelled crabmeat is readily available at many markets, and this recipe is delicious whether you use claw meat or the more expensive lump crabmeat. Grating the onion on a box grater will separate out most of its liquid, making for a faster sauté.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/2 cup grated yellow onion
  • 2 tablespoons sherry vinegar
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup half-and-half
  • 8 ounces cooked crabmeat
  • 1 cup corn kernels, fresh, canned, or frozen
  • 1/4 teaspoon dried thyme
  • 1 teaspoon sea salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste

Directions

Heat a medium saucepan. When hot, add the olive oil and onions. Sauté over medium heat, stirring constantly, until the onions are soft and any liquid has evaporated, about 5 minutes. Add the sherry vinegar to the pan. When it starts to boil, sprinkle on the flour and whisk vigorously until you get a thick paste, about 3 minutes, allowing the flour to cook. Add the milk, 1/2 cup at a time, and continue to whisk vigorously, letting the mixture thicken before adding the next 1/2 cup. Add the half-and-half in the same way. Lower the heat to a simmer and fold in the crabmeat, corn kernels, thyme, salt, and pepper. Heat through, about 3 minutes. Adjust the seasonings to taste and serve.

Yields 4-6 servings