- 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.
Adapted from Chez Panisse Vegetables
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.
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).
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Tagged appetizer, easy, fried, fried ravioli, italian, pasta, quick, ravioli, snack, super bowl, vegetarian
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.
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Tagged cheese, easy, mexican food, Mexico, mushroom, parmigiano, quesadillas, quick, snack, spicy, stravecchio parmigiano reggiano, super bowl
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.
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.
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Tagged buffalo wings, chicken, chicken wings, easy, poultry, quick, recipe, snack, spicy, super bowl
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.
This dish is often served as of the attractions in the Feast of the Seven Fishes.
- 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)
- Black Pepper (freshly ground)
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
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Tagged Christmas, easy, feast of the seven fishes, holiday, italian cuisine, Italian tradition, la cucina italiana, quick, recipe, seafood, shrimp