Roast Potato Wedges

Ingredients:

• 2 LB        Potatoes (I prefer Russet, cut into 1/2″ -wide wedges)
• 2 TB        Lucini Extra Virgin Olive Oil
• 1/2 tsp  Salt (sea or kosher)
• 1/4 tsp  Black Pepper (fres,h ground)
• 1/2 tsp  Smoked Paprika
• 1/4 tsp  Turmeric
• 2 TB        Lucini Garlic-Infused Extra Virgin Olive Oil
• 2 TB        Flour (sifted)
• 1 C           Milk
• 1 C         Lucini Organic Stravecchio Parmigiano Reggiano
• 3 TB        Scallion
• 1/4 tsp  Hot Sauce or dry Cayenne Pepper (optional)

Preparation:

Preheat your oven to 425F. Toss potatoes in a bowl with the oil, salt, pepper, paprika and turmeric. Place the potato wedges evenly on a lined baking pan (i use a Silpat) and bake for 25 minutes, then turn the potatoes and bake for 15-20 more minutes — until the potatoes are just browned.

For the sauce, heat the oil in medium saucepan. Add the flour and stir over medium heat for 30 seconds.  Add the milk gradually and stir until thickened. Reduce the heat to low; stir in cheese, green onions and hot sauce or cayenne pepper (if using)/  Serve the potato wedges with the warm cheese sauce.

Fried Ravioli

Ingredients:

• 1 LB  Ravioli (i prefer to make my own cheese ravioli, but use your favorite)
  
• 2       Eggs (whisked well)
• 2 TB  Lucini Extra-Virgin Olive Oil
  
• Salt
  
• Black Pepper (fresh, ground)
• 2 C    Bread crumbs
• 1 jar   Lucini 100% Natural Tomato Sauce
  

Preparation:

Heat oil 300F in a fryer or deep-sided pot. Beat the eggs with the olive oil; season with salt and pepper.  Dip each ravioli into the egg mixture and then coat with bread crumbs.  Fry 5 to 7 ravioli at a time, leaving plenty of room for the ravioli in the pot.  Drain the ravioli on paper towels. Serve with the tomato sauce (heated if you like).

Wild Mushroom Quesadillas

Ingredients:

• 12       Tortillas (6-inch) flour
• 1/4 C  Lucini Extra Virgin Olive Oil
• 1/4 C  Red Onion  (diced small)
• 2 TB    Garlic (diced small)
• 1 1/2 LB  Wild Mushrooms, such as cremini, shiitake, and portobello, chopped
• Salt (kosher is preferable)
• Black Pepper (fresh, ground)
• 1 1/2 C  Cheddar Cheese (I prefer sharp, but use your favorite, including Jack or Colby)
• 1/4 c Lucini Organic Stravecchio Parmigiano-Reggiano (cotilla or mexican farmer’s cheese is a substitution)
• 2 TB  Lucini Chili-Infused Extra Virgin Olive Oil

Preparation:

Preheat your oven to 425°F.

Heat 2 tablespoons of the olive oil in a large pan over medium-high heat.  Add the onion and cook until light brown, about 3-4 minutes.  Add the garlic and cook for 30 seconds more.  Add the mushrooms, season with salt and pepper, and cook until golden brown and all of their liquid has evaporated, 8-10 minutes.

Divide the cheese mixture and mushrooms evenly among eight tortillas and season each with salt and pepper.  Stack the tortillas to make four double-layer tortillas and cover each with one of the remaining tortillas.  Brush the top of each quesadilla with the remaining 2 tablespoons oil and sprinkle with the parmesan cheese.

Transfer to a baking sheet and bake until lightly golden brown and the cheese has melted, about 8-11 minutes, .

Top each quesadilla with the chili oil, cut into quarters and serve.

“Healthy” Chicken Wings

Buffalo wings are never going to be a healthy proposition, but this preparation replaces the butter and veg oil with extra-virgin olive oil, limiting the amount of bad fats and aactually adding tocopherols and other anti-oxidants to the equation.

Ingredients:

• 2 LB  Chicken Wings (organic, free-range are highly recommended)
• 2 TB  Lucini Extra-Virgin Olive Oil (plus additional oil for frying the wings)
• 2 TB  Lucini Chili-Infused Extra Virgin Olive Oil
• 2-3 TB  Hot Sauce (Frank’s is traditional, but use your favorite)
• 1/2 tsp Black Pepper
• 1/4 tsp Smoked Paprika
• 1/4 tsp Turmeric

Preparation:

Mix the oils, hot sauce and spices until you have a consistent emulsification.

Heat enough olive oil to come halfway up the sides of a large saucepan or deep fryer and heat to 350 F.  Add the chicken wings in batches (never crowd anything you are frying) and fry, turning, until the wings are golden brown and float in the oil, 7-9 minutes.  Drain well on paper towels.  Add the wings to a bowl, toss with the sauce and allow to sit for a few (3-4) minutes.  Serve with Lucini Delicate Cucumber & Shallot Dressing or your favorite buffalo wing dip.

Lemon-Maple Walnuts

Ingredients:

• 1 C     Walnuts
• 3 TB  Maple syrup
• 1 TB  Lucini Lemon-Infused Extra Virgin Olive Oil
• 1/8 tsp  salt
  

Preparation:

Cook the olive oil in a pan over medium heat. Add the walnuts, maple syrup and salt.  Stirring the walnuts frequently until syrup is caramelized and the walnuts smell toasted – about 4-5 minutes.  Cool to room temperature and serve.

Sicilian Shrimp (Gamberoni Siciliana) – Feast of the Seven Fishes

This dish is often served as of the attractions in the Feast of the Seven Fishes.

Ingredients:

• 1 LB    Shrimp (peeled, de-veined, large shrimp – 20count – are best)
• 1/4 C  Lucini Extra Virgin Olive Oil
• 1           Red Onion (medium, diced)
• 1           Bell Pepper (medium, diced)
• 1/2 jar  Lucini Organic Diced Tomatoes (12-14 ounces)
• 1 TB     Pine Nuts
• 1 TB     Raisins (golden are preferrable)
• 1 TB     Capers (rinsed well)
• 1/2 C   White Wine (your favorite Sicilian white or Pinot Grigio)
• 1 tsp    Orange Juice (fresh)
• 1/4 tsp Cumin (fresh, ground)
• 2            Bay Leaves
• 1/2 tsp Red Pepper (dried)
• Salt
• Black Pepper (freshly ground)

Preparation:

Heat the olive oil over medium-high heat until almost smoking.  Add the onion and bell pepper and cook until softened.  Add the tomatoes, pine nuts, raisins, capers, wine, juice, cumin, bay leaf and red pepper and bring to a boil.  Turn down to simmer and add the shrimp.  Cover and cook the shrimp for 5-7 minutes until cooked through.  Remove from the heat and season with orange juice, salt and pepper to taste.

Adapted from Anna Tosca Lanza

Broccoli Rabe – Broccoli Rapa Strascinati

This Broccoli Rabe preparation is a traditional Italian Christmas side dish.  It is quick & easy to prepare, tasty and colorful.

Ingredients:

• 1 LB    Broccoli Rabe (wash well, trim roots and coarsely chopped)
• 1/4 C  Lucini Extra Virgin Olive Oil
• 1          Garlic clove (chopped fine)
• 1/4 tsp  Salt
• 1 TB   Lemon Juice (fresh – orange juice can substitute)
• 2 TB   Lucini Chili-Infuse Extra Virgin Olive Oil
• 2         Anchovies  (rinsed well, dried and chopped fine)

Preparation:

Blanch the rabe in lightly salted boiling water for five minutes.  Drain well and squeeze lightly to dry.   Sauté the garlic in the oil for 1 minute then add the rabe and salt to cook, stirring often, for about 10 minutes.  Season with the lemon juice, chili-infused oil and anchovies (if you are using them) for the final 2 minutes.  Add lemon juice, chili-infused oil, salt and pepper to taste before serving.

Caramelized Pears with Parmigiano

Ingredients:

• 2           Pears (ripe, peeled, cored,  Bosc or Anjou)
• 1/4 C  Sugar
• 2 TB    Lucini Extra Virgin Olive Oil
• 1/4 C  Lucini Cherry-Infused Balsamic Vinegar
• 1 tsp   Orange Zest (fresh, grated fine)
• 1/8 tsp  Salt
• 1/4 C  Lucini Organic Parmigiano Reggiano (cut into thin slices or 1/4 inch chunks)
• 1 TB     Mint (fresh leaves, chopped fine, optional)

Preparation:

Cut each pear into 8 equal pieces.  Toss the pears and sugar together gently in a bowl.

Pour the olive oil into a large sauté pan over medium heat.  Add the pears and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the sugar just begins to caramelize (turns to an amber color). Do not let the sugar turn brown.  Add the cherry balsamic, salt and orange zest.  Cook 2 to 3 minutes longer or until the sauce starts to reduce.

Transfer the pears to serving dishes and top with the sauce, parmigiano and chopped mint.

Grilled Leeks

Ingredients:

• 2 C       Leeks (chopped into 1-inch discs)
• 1/4 C  Lucini Extra Virgin Olive Oil
• 1 TB    Lucini Gran Riserva Balsamic
• 1 tsp   Smoked Paprika
• 1 tsp   Salt
• 1/2 tsp Black Pepper (fresh, ground)
• 1 TB    Lucini Basil-Infused Extra Virgin Olive Oil
• 1 TB    Lemon Juice (fresh, squeezed – orange juice will also work)

Preparation:

Cut off the bottom end and top, rough green stalks , then remove the external layer of skin from the leeks.  Cut into even 1-inch discs and then soak in a large bowl of cold water for 15 minutes to remove any sediment.  Rinse the leeks in strainer or colander, then place in another large bowl.  Add the olive oil, vinegar, paprika, salt and pepper and marinate for 10 minutes.  Heat your grill pan outside on a grill or on your stovetop until the pan is fully heated (10 minutes outside, 5 inside).  Add the leek discs to the pan, flat-side down.  Cook on medium-high for 6 minutes until the leeks are browned.  Turn and cook for five more minutes on the other flat side.  Remove the leeks and place back to the marinade bowl.  Add the basil-infused olive oil and lemon juice, toss, and serve.

Roasted Brussels Sprouts & Pancetta

If you prep everything before hand ( I do it the night before), you can complete this entire recipe while your turkey is resting.  That way, you can serve the dish hot and the smell of the sprouts wafts through the air  and mixes with that wonderful turkey aroma!  I also make the stuffing the day before and then cook in the oven with the Brussels Sprouts – just start the stuffing 10 minutes before the veggies.

Ingredients:

• 3 TB       Lucini Extra Virgin Olive Oil
• 1/4 LB  Pancetta, (1/2 inch slice, chopped small – bacon works as a substitute)
• 1              Onion (medium, thinly sliced)
• 1 LB       Brussels sprouts, trimmed and halved
• Salt
• Black Pepper (fresh, ground)
• 1 TB       Lucini Lemon-Infused Extra Virgin Olive Oil (1 tsp fresh lemon juice + 1 TB olive oil works in a pinch, but its not the same)
• 1 TB       Lucini Basil-Infused Extra Virgin Olive Oil
• 2 TB       Lucini Fig-Infused Balsamic Vinegar (1 TB chopped fig + 1 TB balsamic substitutes, if necessary)
• 1/4 C     Lucini Organic Parmigiano-Reggiano (grated large, optional)

Preparation:

Preheat oven to 400 degrees F.  Heat oil over medium heat in a skillet or oven-safe pan.  Add the pancetta and cook until golden brown and just crisp.  Remove the pancetta to a plate lined with paper towels and remove any access oil.  Add the onion to the pan and cook until soft.  Add the Brussels Sprouts and toss to combine, then season with salt and pepper and roast in the oven until the sprouts are cooked through and golden brown (about 15-20 minutes).  Remove the vegetables from the oven and stir in the infused oils and fig balsamic.  Top with the reserved pancetta and parmigiano-reggiano before serving.