Fresh-Pressed Olive Oil Club
Pressing Report Page 6

Pallotte Cacio e Pepe

Posted on by The Olive Oil Hunter

Similar to arancini (rice balls) but even simpler to make, pallotte cacio e uova—cheese-and-egg balls—are a classic poor man’s dish from the Abruzzo region that was traditionally made from leftovers. The balls are usually deep-fried, but I prefer to sauté them for a lighter taste. Often served as a first course, they also make a great finger food: reduce the diameter of the balls to about 1 inch and serve on a platter with a bowl of the sauce for dipping. I’ve included a quick tomato sauce recipe, but you can use 3 cups of your favorite jarred sauce.

Ingredients

For the balls:

  • 4 ounces day-old bread
  • 1/3 cup milk
  • 2 garlic cloves
  • 2 large eggs, lightly beaten
  • 4 ounces each freshly grated Parmigiano- Reggiano and Pecorino Romano, more for serving
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons white or golden whole wheat flour

For the sauce:

  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, finely diced
  • 2 tablespoons tomato paste
  • One 28-ounce can crushed tomatoes
  • 2 sprigs fresh basil
  • 1 teaspoon fine sea salt
  • 1 teaspoon sugar
  • 1/2 teaspoon freshly ground black pepper

For serving:

  • 4 ounces Parmigiano-Reggiano, freshly grated

Directions

Step 1

Remove any hard crusts from the bread and tear the soft insides into small pieces. Place them in a wide-bottomed bowl and pour on the milk; let sit for 10 minutes, until the milk is fully absorbed. Squeeze with your hands to distribute any remaining milk

Step 2

Grate the garlic with a Microplane grater right into the bowl with the bread, or finely chop by hand and then add. Add the eggs, cheeses, parsley, salt, and pepper and use your hands to thoroughly mix all the ingredients together. Cover and refrigerate for 30 minutes to firm up the mixture.

Step 3

While the mixture is chilling, make the sauce. Heat a large frying pan. When hot, add the olive oil and onions. Sauté for 5 minutes until softened, then move them to the side. Add the tomato paste and sauté until fragrant, about 3 minutes. Mix the onions into the paste, then add the crushed tomatoes. Fill the empty can by a third with water, slosh it around to get any remaining juices, and add to the pan with the salt, sugar, and pepper. Stir and bring to a simmer; cook for 20 minutes while you make the balls.

Step 4

Place the flour in a small bowl. Use a 1 1/2–inch ice cream scoop to make 12 balls. Dust your hands with flour (the balls will be sticky), then lightly roll each ball in the flour, placing them on a clean plate.

Step 5

Heat an 8- or 10-inch fry pan. When hot, add the olive oil and the balls without crowding them
(cook in two batches if necessary). Use a spoon to gently turn the balls until browned on all sides, then use a slotted spoon to transfer them to the sauce. Continue to simmer for 5 more minutes. Serve with the grated cheese.

Serves 4

Apple Spice Muffins

Posted on by The Olive Oil Hunter

These muffins are extremely moist and high in fiber as well as being gluten-free. Whole flaxseeds are easy to grind into a meal in a coffee bean or spice grinder. Do this right before you use them. Always store whole or ground flaxseed in the fridge or freezer to preserve the nutrients.

Ingredients

  • 1 1/2 cups ground golden flaxseed
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon fine sea salt
  • 1 large apple such as Honeycrisp or Fuji,
  • unpeeled
  • 4 extra-large eggs
  • 2/3 cup brown sugar or sugar substitute
  • equivalent
  • 2 ounces walnuts, coarsely chopped
  • 1/2 cup unsweetened coconut flakes
  • 1/3 cup extra virgin olive oil
  • 1/3 cup water
  • 2 teaspoon vanilla

Directions

Step 1

Preheat the oven to 350°F. Lightly oil a 12-cup muffin tip or fill with paper liners; set aside.

Step 2

In a large bowl, whisk together the flaxseed, baking powder, spices, and salt.

Step 3

Use a box grater or the grating disc of a food processor to grate the apple.

Step 4

In another large bowl, beat the eggs with the sugar until light in color, then add the grated apple and the rest of the ingredients. Fold in the dry ingredients. Use an ice cream scoop to fill the muffin cups about 2/3 full. Bake until the tip of a sharp knife comes out clean, about 25 minutes, rotating the pan halfway through.

Makes 12 muffins

Annie’s Baked Pears with Ice Cream and EVOO

Posted on by The Olive Oil Hunter

Annie also shared her recipe for slow-baked pears. “The long cooking time is essential—they’re just not the same if you try to hurry the dish along,” she explained. Serve them with the best-quality store-bought ice cream or make your own. Note: The pears can also be baked with the skins on for a more rustic look.

Ingredients

  • 2 large ripe green pears
  • 1/2 cup water, more if needed
  • 1 vanilla bean, split, or 1/2 teaspoon vanilla extract
  • 4 teaspoons extra virgin olive oil, plus more for drizzling
  • 4 teaspoons unsalted butter
  • 1 1/2 teaspoons granulated sugar
  • Vanilla or vanilla olive oil ice cream
  • Slivered almonds (optional)

Directions

Step 1

Preheat the oven to 350°F. Peel, halve, and remove the core from the pears.

Step 2

Place the pears, cut side up, in a baking dish and pour the water around them. Add the vanilla pod or extract to the water. Place 1 teaspoon olive oil, topped with 1 teaspoon butter, in the cored center of each pear half. Sprinkle the sugar over the pears

Step 3

Cover the baking dish (use foil if it doesn’t have its own cover) and bake for 1 1/2 to 2 hours, checking periodically to make sure the water has not evaporated (add more water if necessary). At the end of the cooking time, the sugar and water should have just started to caramelize, and the tip of a sharp knife should easily pierce the fruit.

Step 4

Let cool slightly, then serve with vanilla ice cream, a drizzle of olive oil, some syrup from the baking dish, and a sprinkling of almonds, if desired.

Serves 4

Gai Lan (Chinese Broccoli)

Posted on by The Olive Oil Hunter

Chinese broccoli is a delicious change from American greens. Melissa Wong shared her simple recipe with me. If you can’t find it at your local ethnic markets, feel free to substitute broccoli rabe. Vegetarian versions of oyster sauce are available online or at larger markets.

Ingredients

  • 1 pound gai lan or baby gai lan
  • 4 cups homemade or low-sodium store-bought
  • chicken or vegetable broth, or salted water
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons minced fresh ginger (optional)
  • 2 teaspoons minced garlic
  • 2 tablespoons oyster sauce

Directions

Step 1

Soak the gai lan in cold water to dislodge any sand or grit; rinse well and drain. Trim about 1/2 inch off the stem ends. Peel any tough ends with a vegetable peeler or paring knife. (This will not be necessary if you are using baby gai lan.) Prepare an ice bath by adding ice cubes to a large bowl of cold water.

Step 2

Over medium-high heat, bring the broth to a boil in a deep saucepan or wok. Add the gai lan and blanch until it turns bright green, 3 to 4 minutes. Transfer the gai lan to the ice bath to stop the cooking. Reserve the cooking liquid in a separate bowl or container. Drain the gai lan and transfer it to a platter, plate, or shallow bowl.

Step 3

Add the olive oil to the still-hot pan (or reheat, if necessary) as well as the garlic and ginger, if using. Sauté over medium heat for 1 to 2 minutes. Whisk in 2 tablespoons of the reserved cooking liquid (save or freeze the remainder for another use) as well as the oyster sauce. Pour the sauce over the gai lan. Serve at room temperature.

Serves 4