Fresh-Pressed Olive Oil Club
vegetarian

Tuscan Braised Green Beans

Posted on by The Olive Oil Hunter

This is a zesty alternative to steamed green beans, with ingredients that reflect the colors of the Italian flag.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 pound fresh green beans, ends trimmed
  • 4 fresh plum tomatoes, diced, or one
  • 14-ounce can diced tomatoes
  • Coarse sea salt and freshly ground black pepper, to taste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon hot red pepper flakes (optional)
  • Juice of 1/2 lemon

Directions

Step 1

Warm a large, deep, lidded skillet over medium heat. When hot, add the olive oil, onions, and garlic. Sauté until softened, 4 to 5 minutes.

Step 2

Add the green beans and tomatoes. Season with salt and pepper to taste. Add the oregano and the hot red pepper flakes, if desired. Cover the skillet, reduce the heat to low, and cook for 30 to 40 minutes, stirring occasionally, or until the green beans are very tender. Taste, adding more salt and pepper if needed.

Step 3

Squeeze the lemon juice over the beans and stir before transferring to a serving dish.

Serves 4

Roasted Whole Carrots

Posted on by The Olive Oil Hunter

Carrots in various hues make a glorious presentation.

Ingredients

  • 12 carrots, scrubbed or peeled and trimmed as needed
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 teaspoons coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar of Modena, plus more for drizzling
  • Maldon sea salt flakes

Directions

Preheat the oven to 425°F. Line a rimmed sheet pan with heat-resistant parchment paper. Add the carrots in a row and toss well with the olive oil, then sprinkle on the salt and pepper. Roast for 30 minutes, rotating the pan after 15 minutes. Drizzle on the balsamic and roast for another 10 minutes or until the balsamic caramelizes. The tip of a knife should easily pierce the carrots; if needed, roast for another 5 minutes. Transfer to a large serving platter, drizzle with more olive oil and vinegar as desired, and sprinkle on a few Maldon flakes.

Serves 12

Creamy Mushroom Ragoût

Posted on by The Olive Oil Hunter

This earthy medley is easy and very versatile. Serve it over pasta, polenta, or rice, or stir it into a flavorful risotto. Replace the cream with vegetable broth for a vegan version.

Ingredients

  • 1 cup dried porcini mushrooms
  • 2 cups boiling homemade or low-sodium store-bought chicken or vegetable broth
  • 3 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 pounds mixed mushrooms (cultivated and wild), cleaned, trimmed, and chopped, quartered, or sliced
  • Coarse sea salt and freshly ground black pepper
  • 2 sprigs fresh thyme
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup heavy cream

Directions

Step 1

Place the porcini mushrooms in a heatproof container (such as a Pyrex bowl) and let them steep in the broth for at least 30 minutes, or until softened. Drain in a disposable coffee filter (you may have to do this in batches), reserving the broth. Finely chop the soaked mushrooms.

Step 2

Heat a large deep saucepan or Dutch oven over medium-high heat. When hot, add the olive oil and onions; cook until soft, 6 to 8 minutes. Add the garlic and cook for 30 seconds. Add the fresh mushrooms and cook until they’ve browned and released their liquid, stirring occasionally. Stir in the reconstituted porcinis. Add the soaking liquid and thyme and simmer over medium heat until the mushrooms are very tender and the liquid has reduced by half. Remove the thyme, stir in the Worcestershire sauce and cream, and warm over medium heat for 5 minutes. Season with salt and pepper.

Serves 4

Farfalle with Creamy Tomato Ricotta Sauce

Posted on by The Olive Oil Hunter

While there’s a place for slowly simmered red sauce, I love how quickly this version comes together, enriched with extra virgin olive oil and ricotta cheese. 

Ingredients

  • Coarse sea salt
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/2 cup grated yellow onions 
  • 4 cups cherry tomatoes 
  • 3 garlic cloves, finely chopped
  • 2 fresh basil sprigs
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes, more to taste
  • 1 pound farfalle or another pasta of similar size
  • 1/2 cup ricotta cheese
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions

Step 1

Bring a large pot of water and a tablespoon of salt to a boil just before you start the sauce. 

Step 2

Heat a large skillet over medium-high heat. When hot, add the olive oil, onions, and a sprinkling of salt. Cook until the onions become translucent. Add the cherry tomatoes, garlic, basil, sugar, and crushed red pepper, and sauté until the tomatoes burst, stirring constantly. Put the pasta in the boiling water at this point and cook until al dente, according to package directions. 

Step 3

Continue cooking the tomatoes for a few more minutes, just until their liquid starts to reduce. Allow to cool slightly, then transfer to a high-speed blender and process to a smooth sauce, about 30 seconds (start at a low speed and increase gradually to avoid splatter). Pour the sauce back in the skillet and, over medium heat, stir in the ricotta. 

Step 4

Use a large Chinese strainer to transfer the pasta to the skillet and coat with the sauce. Ladle into deep bowls, sprinkle with the Parmigiano-Reggiano, and drizzle with olive oil.

Yields 4 to 6 servings