- 1 C Feta Cheese
- .5 C Lucini Organic Stravecchio Pamigiano Reggiano (grated)
- 12 Kalamata olives (sliced, pitted)
- .5 C Onion (rinsed well in cold water)
- .25 C Lucini Extra Virgin olive Oil
- 1 Green Pepper (chopped small)
- .5 tsp Black Pepper (fresh, ground)
- .25 tsp Paprika (optional)
In electric mixer, beat the olive oil and cheese until they reach the consistency of whipped cream. Remove from mixer and add black pepper, paprika, olives, onion and green pepper. Taste for salt, paprika and pepper. Pack mixture solidly in small bowl or oiled mold. Refrigerate until firm. Serve sliced.
- 1 LB Asparagus (fresh)
- 2 Eggs
- .5 C Milk (whole or 2% – use high quality milk as it is a key ingredient)
- 2 TB Lucini Organic Stravvechio Parmigiano Reggiano
- 2 TB Lucini Extra Virgin Olive Oil (plus enough to oil your small pan)
- Salt (to taste)
- Nutmeg (just a pinch)
- Breadcrumbs to line the pan
Wash the asparagus spears and trim away the fibrous white section at the bottom with a peeler, then boil in lightly salted water for about 10 minutes, or until they soften but retain some crispness. Remove them to a plate, and, as soon as they’re cool enough to handle cut them into inch-long lengths, setting the tips aside.
Preheat your oven to 375. Liberally oil a small pan and then coat the insides with the breadcrumbs.
Beat the milk, eggs, nutmeg, oil and grated cheese in a bowl. Pour the mixture into the pan and add the asparagus stalks (they’ll float). Bake the mixture for about 10 minutes, then add the tips, sprinkling them over the top, and bake for another 20 minutes, or until it has firmed up throughout. Cool in the pan and then serve warm.
Posted in heathy diet, recipes, seasonal
Tagged appetizer, asparagus, Easter, flan, italian cooking, recipe, spring, Tortino, vegetables, vegetarian
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.
Posted in recipes
Tagged appetizer, easy, party, potato, potato wedges, recipe, roast potato, side dish, snack, super bowl, vegetarian
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).
Posted in recipes
Tagged appetizer, easy, fried, fried ravioli, italian, pasta, quick, ravioli, snack, super bowl, vegetarian
This is a fun halloween party recipe if you “dress up” your eggs. Roasted pepper mouths, chive mustaches and beards, and pine nut mouths are my favorite!
Using a fork, mash up the egg yolks and add mustard, mayonnaise, onion, chili oil, paprika, turmeric and salt and pepper to taste. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.
Posted in recipes, seasonal
Tagged appetizer, deviled eggs, easy, egg, Halloween, holiday, party, poultry, quick, recipe, snack, vegetarian
This is a simple recipe that takes great advantage of fresh eggplant. It has complex flavor and will be sure to wow any party or get together!
Heat the olive oil in a large saute pan (medium heat). Saute the onions, pine nuts, raisins and hot pepper for 4 to 5 minutes until the onions have softened, but have not turned dark gold. Add the eggplant and cinnamon and cook for 5 minutes. Add the tomato sauce and bring to a boil, then turn heat down to low and simmer until the tomatoes are broken down, about 6-8 minutes. Remove from the heat and add the chili infused oil and cherry balsamic. Taste the caponata and adjust flavor with salt, pepper, cherry vinegar and chili infused oil. Allow to cool to room temperature.
Posted in heathy diet, olive oil, recipes, seasonal
Tagged appetizer, caponata, cooking, dip, eggplant, farmers market, food, italian, recipe, sauce, sicilian, simple, summer, tomato
Fried green tomatoes are a great way to show off the deep flavor of Lucini olive oils. The last time I made them I was in North Carolina, so I added a tablespoon of Cheerwine to the milk and found that the tomatoes had an added sweetness that balanced well with the salted crust. I have seen many recipes recommend avoiding olive oil for frying, but it actually makes the best frying oil. When heated, olive oil is actually a very stable fat, working well at frying temperatures, in part due to the plentiful anti-oxidizing agents such as phenols and vitamin E. Its high smoking point (over 400º F) is safely above the ideal temperature for frying food (350º F).
- 2 C Lucini Extra Virgin Olive Oil
- 4 Green Tomatoes (sliced 3/8 to 1/2 inch thick)
- 1 C Milk
- 1 TB Cheerwine (LUC Cherry if you’re not in the Carolinas)
- 1 C Flour
- 1/2 tsp Salt
- 1/2 tsp Ground Pepper
- 1 C Corn meal
- 1 tsp Smoked Paprika
- 1/2 tsp Salt
- 1/2 tsp Ground Pepper
- 2 Eggs (beaten lightly)
In a small bowl, mix the milk and cherry vinegar. In another, combine the flour with 1/2 tsp salt and pepper. Mix the corn meal, paprika, 1/2 tsp salt and pepper in a third bowl, and the beat the eggs well in a fourth.
Heat the olive oil in a large skillet over medium heat. Dip each tomato slice in the milk to coat, then in the flour mixture. Dip the floured tomato slice into the egg, and then into the corn meal and make sure the slice is completely coated. Place the coated tomato slices in the hot oil, and fry until golden brown on each side, about 3 to 5 minutes per side.
Posted in olive oil, recipes, seasonal
Tagged appetizer, fried green tomato, recipe, regional, side dish, southern, southern cooking, tomato, vegan, vegetarian