Slow-Roasted Zucchini Spears
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.
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Greek Okra Stewed with Tomatoes and Olive Oil (Bamies Ladera)
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.
Monkfish with Olive Oil and Tomatoes
Sometimes called “poor man’s lobster,” mild, sweet-tasting monkfish has a pleasantly rm texture. Fancy enough for a dinner party, it simply begs for a drizzle of exquisitely fresh EVOO. Serve with a mixed green salad lightly dressed with olive oil and lemon juice.
Shrimp with Pancetta and Rosemary (Gamberi al Rosmarino)
For snappier shrimp, brine in heavily salted water for 15 minutes before draining and sautéing. (If you brine, skip salting the shrimp before cooking.) Ingredients 8 ounces pancetta, finely chopped 1/4 cup extra virgin olive oil 4 cloves garlic, thinly sliced 16 medium shrimp, deveined Kosher salt and freshly ground black pepper 1/2 cup white […]