Cauliflower & Broccoli Pasta

Adapted from Chez Panisse Vegetables

Ingredients:

• 1  Cauliflower (whole head, core removed, quartered and cut into small florets)
• 1  Broccoli bunch (remove bottom of stalks and then cut into small florets and similar sized chunks of soft stalk)
• 2 C       Onion (sliced 1/4 inch, lengthwise)
• 1/4 C  Garlic (chopped fine)
• 1 tsp   Rosemary (fresh, chopped fine)
• 1 TB    Lucini Extra-Virgin Olive Oil
• 1 TB    Lucini Fig Balsamic Vinegar
• 2 TB    Lucini Chili-Infused Extra Virgin Olive Oil
• 2 TB    Golden Raisins
• 1/2 C  Walnuts (toasted)
• 1/4 C  Parsley (chopped fine)
• 1 C       Lucini Organic Parmigiano Reggiano Cheese (grated)
• Salt (sea or kosher)

Preparation:

Boil a large pot of salted water.   Saute the cauliflower and broccoli in olive oil in a large saute pan.  When the cauliflower begins to soften, season with salt and pepper and add the onion.   Saute over medium high heat until the vegetables are brown and tender.   The cauliflower and broccoli should still be slightly crunchy and should not look steamed.  Add the garlic and rosemary and remove from the heat, tossing and stirring so the garlic doesn’t burn; if it starts to brown, add a splash of water.  Add the chili oil, vinegar and the pine nuts.  Taste and correct the seasoning for salt, chili oil and vinegar.  When the pasta is done, drain and add to the cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, then add the parsley and cheese, toss together and serve.

Linguini Aragosta Fra Diavolo (Spicy Lobster) – Feast of the Seven Fishes

Ingredients:

• The meat from 2 (approximately 2 pound) Lobsters
• 1/4 C  Lucini Extra Virgin Olive Oil
• 2 TB    Garlic (minced)
• 1/2 tsp Hot Pepper flakes
• 1/2 C  White Wine (dry)
• 2 C  Lucini Organic Plum Tomatoes
• 4      Anchovies  (chopped coarsely)
• 2 tsp Oregano (dried)
• 2 TB  Salt
• 1 LB   Linguini (or Fettucini, Spaghetti, etc.)
• 3 TB   Italian (flat-leaf) Parsley (chopped coarsely)
• Black Pepper (fresh, ground)

Preparation:

Place a large Dutch oven over medium heat, and when it is hot, add the olive oil.  Add the garlic and stir until golden, about 2 minutes.  Add the hot pepper and lobster meat and cook, stirring, for 5 minutes.

Add the wine and tomatoes to the pot and bring to a simmer.  Add the anchovies and oregano and stir well.  Transfer the pot to the oven and cook until the sauce has thickened, 6 to 7 minutes.  Remove from the oven.

While the sauce is cooking, fill a 10-quart stockpot to half with water and bring to a boil over high heat.  Add the salt.  Add the pasta, stir, and cook until al dente.

Drain the pasta, reserving 1/2 cup of the pasta cooking water, and add the pasta to the pot of sauce.

Add the lobster meat and parsley to the sauce and simmer for 2 minutes. If the pasta looks dry, add the reserved cooking water 1 tablespoon at a time, tossing to combine between additions.  Season with salt, pepper and hot pepper flakes (or Lucini Chili-Infused Extra Virgin Olive Oil).

Cacciucco Livornese – Fish Stew (Feast of the Seven Fishes)

The idea here is to use 2 pounds total of a variety of fish, so if you cannot find (or don’t like) one of the fishes below, just replace it with something that works for you.  When preparing a variety of dishes, a great time/effort/stress saver, is to include a stew.

Ingredients:

• 1             Onion (medium, peeled, chopped coarsely, about 3/4 C)
• 3 TB      Garlic (peeled, chopped coarsely)
• 1/4 C    Parsley (remove most of the stems)
• 3 TB      Basil leaves
• 1/2 C    Lucini Extra Virgin Olive Oil
• 1/2 C    dry white wine
• 2 C         Lucini Organic Tuscan Plum Tomatoes (chopped coarsely)
• 2 C         Stock (fish or seafood stock would be optimal, but vegetable and poultry will work as well)
• 2 TB      Lucini Pinot Noir Vinegar
• 1/2 tsp Salt (sea)
• 1/2 LB  Squid (cleaned very well, cut into 1-inch rings, octopus or even shucked clams can substitute)
• 1/2 LB  Swordfish (skin removed, cut into 1-inch cubes)
• 1/2 LB  Shrimp  (shelled – I use U/20)
• 1/4 LB  Scallops
• 1/4 L B Sole (or another firm white fish, cut into 1-inch pieces)
• 2 TB  Lucini Lemon-Infused Extra Virgin Olive Oil
• 2 TB  Lucini Chili-Infused Extra Virgin Olive Oil
• 8        slices of Bread (1-inch tick, toasted)

Preparation:

Mince the onion, garlic, parsley and basil together.  Heat the oil in a heavy-duty pot and stir in the minced vegetable mixture.  Cook over low heat until the ingredients soften (about 5 minutes).  Raise the heat to high, pour in the wine and cook until reduced by half.  Lower heat and stir in the tomatoes, stock and salt.  When bubbles just begin to appear on the sides of the pot, add the fish and then cook just until the fish turns opaque or whitish looking and flakes easily with a fork, and the shrimp have turned pink.  Meanwhile, toast several slices of bread and rub them with a garlic-infused oil.

Stir in the chili and lemon oils and correct the salt, pepper and vinegar, if necessary.  Once the fish is done, line the bottoms of your bowls with the toasted bread, ladle the cacciucco over them, 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

Fig Marmalade (Marmellata di Fichi)

Ingredients:

• 1 LB       fresh Figs (chopped coarsely)
• 1/4 LB  Sugar
• 2 TB       Lucini Lemon-Infused Extra Virgin Olive Oil
• 3 TB       Lucini Fig-Infused Balsamic Vinegar
  

Preparation:

Wash the figs well then chop them and combine with the sugar in a bowl.  Cover them and let them rest overnight.  The next morning transfer them to a pot and cook over medium heat them over a moderate flame, stirring often until they come to a boil.  Reduce the heat and simmer, skimming away the foam occasionally, until thick (a drop of liquid on an inclined plate doesn’t run).  Add the olive oil and vinegar and simmer for 5 more minutes.  Transfer the marmalade to sterile jars, seal them, sterilize them, and when they have cooled transfer them to your pantry.

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.

Parmesan Encrusted Chicken Breasts Puttanesca

Ingredients:

• 4         Chicken Breasts (boneless, skinless)
• 2 TB   Lucini Extra Vrigin Olive Oil
• 4         Garlic cloves (sliced thin)
• 2 C     Parmesan (shredded)
• 1 tsp  Black Pepper (fresh, ground)
• 1 tsp  Smoked Paprika
• 1 C     Lucini Sicilian Eggplant & Olive Sauce

Preparation:

Heat a large nonstick skillet over medium high heat.  Mix the shredded cheese, paprika and black pepper.  Coat the breasts with the cheese mixture, pressing the cheese in to adhere.   Add 2 tablespoons of olive oil to the skillet.  Set breasts into the skillet and cook for minutes per side, until cheese forms an even, golden casing around the tender chicken breasts.  Top the breasts with the tomato sauce for the final minute.

Grilled Sausage & Peppers

Ingredients:

• 1 LB  Sausage links (sweet Italian, pierced with a fork)
• 3 TB  Lucini Extra Virgin Olive Oil
• 3        Bell Peppers (cut into 1-inch dice)
• 1        Onion (small, thinly sliced)
• 1        Scotch Bonnet chili pepper (optional, seeded, thinly sliced)
• Salt
• 1/2 C Red wine (Dry)
• 1/2 C Lucini Organic Parmigiano Reggiano (grated)

Preparation:

Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until just charred and cooked through, about 15 minutes.

Set a large cast-iron skillet on the grill and add 3 tablespoons of olive oil.  Add the peppers, onion, chili pepper and cook, stirring occasionally, until the vegetables are softened, about 15 minutes.  Season with salt.  Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes.  Remove from the grill and sprinkle half of the cheese over the sausage and peppers.  Serve with great bread, passing the remaining parmigiano at the table.

Ravioli with Fig Balsamic Reduction, Pumpkin Seeds and Brown Butter

Ingredients:

• 16-24 oz  Ravioli (homemade or purchased, best with cheese or vegetarian ravioli)
• 6 TB          Butter (unsalted, high quality)
• 3 TB          Lucini Fig Infused Balsamic Vinegar
• 1/2 tsp    Salt
• 1/4 tsp    Black Pepper (fresh, ground)
• 1/3 C        Pumpkin Seeds (roasted – pine nuts, walnuts and even pecans work well)
• 1/4 C        Lucini Parmigiano Reggiano (fresh, grated)

Preparation:

Bring a large pot of salted water to a boil over high heat.  Add the ravioli and cook 4 to 5 minutes, until tender but still firm, stirring occasionally.  Drain ravioli onto a large serving platter.

Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat and allow to cool for about 1 minute.  Stir in the salt and pepper.

Reduce the fig balsamic in a skillet over medium heat.  Do not let the balsamic bubble wildly, as it will reduce too quickly and lose its liquidity.  Remove when it thickens by half.

Transfer the ravioli to the pan saucepan with the brown butter, sprinkle with the pumpkin seeds and Parmesan and toss.  Add to serving bowls, then finish with the reduced fig balsamic.

Roasted Broccoli

Broccoli has more vitamin C than an orange and as much calcium as a glass of milk.  Just one medium spear has three times more fiber than a slice of wheat bran bread.  And broccoli is one of the richest sources of vitamin A in the produce section.  Broccoli is also rich in isothiocyanates — chemicals shown to stimulate the body’s production of its own cancer-fighting substances – “phase two enzymes.”

This simple recipe will have even broccoli-haters reaching for a second helping – it is so much tastier than boiled broccoli!

Ingredients:

• 1 head Broccoli
• 1 TB  Lucini Extra Virgin Olive Oil
• 1 TB  Lucini Garlic Infused Olive Oil (the Chili works equally well)
• 2 TB  Lucini Organic Parmigiano Reggiano (grated coarsely)
• Salt
• Black Pepper (fresh, ground)

Preparation:

Preheat oven to 450°F.  Using a peeler, remove the tough outer layer of the broccoli stalks.  Cut the broccoli lengthwise keeping the stalk and broccoli florets intact.  Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes.  Remove the broccoli from the oven, turn pieces over and then drizzle the garlic infused oil and parmesan over the broccoli. Roast until the broccoli begins to brown and the parmesan melts, about 6 minutes longer.  Season to taste with salt and pepper.  Serve immediately.