Fresh-Pressed Olive Oil Club
Italian Harvest Page 4

Filetto di Pesce in Crosta di Patate

Posted on by The Olive Oil Hunter

Potato-crusted fish is a specialty in the Puglia region, where it’s made with locally caught sea bream. Red snapper makes a wonderful alternative.

Ingredients

  • 12 ounces Yukon gold potatoes, preferably on the narrow side
  • 3 tablespoons extra virgin olive oil, divided use, plus more for the fish
  • 3 garlic cloves, peeled and minced
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped rosemary needles
  • Coarse sea salt
  • Freshly ground black pepper
  • Two 8-ounce red snapper fillets

Directions

Step 1

Preheat the oven to 400°F. Use a mandoline or a 2-mm food processor blade to thinly and evenly slice the potatoes (if you only have a 4-mm blade, add up to 10 more minutes to the roasting time below). Place the potatoes in a large bowl and toss with 2 tablespoons olive oil, the garlic, parsley, rosemary, and 1/2 teaspoon each salt and pepper.

Step 2

Line a rimmed sheet pan with parchment paper and add 1 tablespoon olive oil, spreading it
out with a pastry brush or clean fingers. Place the fillets skin side down on the parchment
and sprinkle them with a pinch of salt and pepper. Shingle the potato slices over the fillets to cover them in a fish-scale pattern (arrange any leftover potato slices around the fish) and drizzle liberally with more oil.

Step 3

Roast for 30 minutes, or until the potatoes are cooked through, brown, and crispy. Use a large spatula to help plate the fish. 

Serves 2

Vanilla and Olive Oil Custard Cream

Posted on by The Olive Oil Hunter

Delicious spooned over the Flourless Pistachio Cake, this custard also makes a luscious pudding you can enjoy on its own.

Ingredients

  • 3 tablespoons cornstarch
  • 1/2 cup granulated sugar
  • Pinch of fine sea salt
  • 4 egg yolks
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons pure vanilla extract or paste

Directions

Step 1

In a heat-safe bowl, whisk together the cornstarch, sugar, and salt. Add the yolks and whisk until the mixture is light yellow.

Step 2

Place the milk and the heavy cream in a saucepan and scald them—you should see a light skin start to form, but don’t let the mixture come to a fast boil. Vigorously whisk 1/4 cup of the liquid into the egg mixture, and then slowly whisk in the rest.

Step 3

Transfer the mixture back to the saucepan and bring to a medium boil over medium heat, whisking constantly. Let it boil for 2 minutes as you continue to whisk; it should become quite
thick. Remove from the heat. Whisk in the olive oil and vanilla, and transfer to a glass
serving bowl. Let it cool slightly, then press a round of parchment paper over the
surface to prevent a skin from forming. Serve warm or chilled.

Serves 4 as a pudding, 10 as a sauce for the pistachio cake

Chicken with Pistachio Pesto

Posted on by The Olive Oil Hunter

As my team knows, I love pistachio anything. And this version of pesto has earned a place in my repertoire. While my wife Meghan and I enjoy it on skin-on chicken thighs or breasts, it can be used on boneless skinless chicken pieces (or whole birds) as well. Leftovers are amazing on bruschetta, on sandwiches, or stirred into pasta.

Ingredients

For the pesto:

  • 1/4 cup salted pistachios, shelled
  • 1 cup fresh basil leaves, washed and spun dry
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1 clove garlic, peeled and coarsely chopped
  • 1 tablespoon fresh lemon juice, or more to taste
  • Pinch of crushed red pepper flakes (optional)
  • 1/4 cup extra virgin olive oil

For the chicken:

  • 6 bone-in, skin-on chicken thighs or breasts
  • Extra virgin olive oil
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper

Directions

Step 1

Heat the oven to 325°F. Make the pistachio pesto: Place the pistachios in a single layer on a rimmed sheet pan and bake for 5 minutes to lightly toast them. Let cool completely.

Step 2

In the bowl of a small food processor or a blender jar, combine the toasted pistachios, basil, cheese, garlic, and lemon juice. Pulse until roughly chopped. Add the red pepper flakes, if using. With the machine running, slowly add the olive oil until the mixture is emulsified, but still retains some texture. Taste, adding more lemon juice, if desired. (If not using immediately, cover and refrigerate for up to 3 days, but the color and flavors will be brightest if freshly made.)

Step 3

Increase the oven heat to 380°F if roasting the chicken immediately. Line a rimmed sheet pan with parchment paper or foil and top with a wire rack. Gently lift the skin on the chicken thighs or breasts and push about a spoonful of the pistachio pesto under the skin. Massage with your fingertips to distribute the pesto evenly. Brush the skin on each chicken piece with olive oil, then season with salt and pepper. Arrange skin side up on the wire rack over the baking sheet.

Step 4

Roast the chicken for 25 to 30 minutes or until the chicken is cooked through and the skin is nicely browned. The internal temperature when read on a meat thermometer should be 165°F. As a final step, for even crispier skin, set the oven to broil and broil for 2 to 3 minutes. Let rest for 5 minutes before serving.

Serves 4 to 6

Roasted Monkfish with Burst Cherry Tomatoes and Olives

Posted on by The Olive Oil Hunter

Monkfish, sometimes called “poor man’s lobster,” is deliciously meaty. If you can’t find it, substitute grouper, swordfish, halibut, or tuna. Greens sautéed with garlic or a green salad would make a nice accompaniment.

Ingredients

  • Extra virgin olive oil
  • 1 1/2 pounds monkfish fillets
  • 1 cup cherry tomatoes
  • 1/2 cup brined Castelvetrano olives, pitted
  • 1 lemon, cut into 6 wedges
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • 4 sprigs fresh thyme
  • Chopped fresh flat-leaf parsley, for garnish

Directions

Step 1

Drizzle a bit of olive oil in the bottom of a shallow
baking dish large enough to hold the fish. Arrange the fish in the dish, then surround it with the tomatoes and olives. Drizzle additional olive oil over all, then squeeze the lemon wedges over the fish to release their juice. (Put the rinds into the baking dish, too.) Season the fish with salt and pepper, then top with the thyme sprigs. Cover and refrigerate for 30 minutes. (Don’t marinate longer, or the lemon juice will begin to “cook” the fish.)

Step 2

Heat the oven to 425°F. Uncover the fish and place in the oven. Roast the fish until it is cooked through and the tomatoes have begun to break down, about 20 minutes, depending on the thickness of the fish. Transfer the monkfish, tomatoes, and olives to a platter. Discard the lemon rinds and thyme sprigs (the stems are too tough to eat). Stir the juices and pour over the fish. Serve immediately.

Serves 4