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.

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.

Ingredients

• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1 small yellow onion, peeled and chopped
• 1 celery stalk, finely sliced crosswise
• 1 large carrot, trimmed, peeled, and diced
• 2 cloves garlic, peeled and minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon coarse salt (kosher or sea)
• 2 cups canned chickpeas with liquid
• 1 cup diced canned tomatoes,
  preferably San Marzano
• 1 sprig fresh rosemary
• 4-inch Parmigiano-Reggiano rind, if available
• 6 to 8 cups chicken broth or vegetable broth, homemade or low-sodium canned
• 1 cup ditalini or another small tube-shaped pasta, uncooked
• Shavings of Parmigiano-Reggiano, for serving

Directions

Step 1

Heat a stock pot or Dutch oven over medium heat. When hot, add the olive oil and sauté the onion, celery, and carrot until soft but not browned, 10 to 12 minutes. Add the garlic and cook 2 minutes. Stir in the red and black peppers and salt. Add the chickpeas, tomatoes, rosemary, cheese rind, if using, and 6 cups of the broth. Bring to a low boil, add the pasta, and cook until tender, about 10 minutes, stirring frequently. If the pasta absorbs most of the liquid, add more broth as needed.

Step 2

Ladle into warmed soup bowls and use a vegetable peeler or cheese plane to top each bowl with shavings of cheese, then add a drizzle of olive oil.