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Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 20

Ribolitta

Posted on by The Olive Oil Hunter

In the spirit of cucina povera (poverty cuisine), Italian mothers and grandmothers have repurposed for generations a thick vegetable stew (every family has their own recipe) by submerging bread and cheese in it and reheating.

Ingredients

  • 5 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 small onion, peeled and chopped
  • 1 carrot, trimmed, peeled, and chopped
  • 1 celery stalk, chopped
  • 1 tablespoon minced peeled garlic
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 2 cups cooked or canned cannellini beans
  • One 15-ounce can whole
    peeled tomatoes, crushed with a spoon or your fingers
  • 4 cups vegetable or other stock, such as chicken or beef
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • 3/4 pound chopped kale or escarole
  • 4 large, thick slices country-style bread, toasted
  • 1 small red onion, peeled and thinly sliced
  • 1/2 cup freshly grated Parmesan

Directions

Step 1

Put 2 tablespoons of the oil in a large oven-proof pot over medium heat. When it’s hot, add the onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until the vegetables are soft, 5 to 10 minutes.

Step 2

Heat the oven to 450°F. Drain the beans; if they’re canned, rinse them under cold running water, then drain again. Add them to the pot along with the tomatoes and their juices, as well as the stock, rosemary, and thyme. Bring to a boil, then reduce the heat so the soup bubbles steadily; cover and cook, stirring once or twice, until the flavors meld, 20 to 30 minutes.

Step 3

Fish out and discard the rosemary and thyme stems and stir in the kale. Taste and adjust the seasoning. Lay the bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter the red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.

Step 4

Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve with extra virgin olive oil for drizzling.

Serves 4 — Recipe adapted from cooking.nytimes.com

Kale Salad with Grana Padano

Posted on by The Olive Oil Hunter

Tuscan kale is sold under several names and might be labeled dinosaur kale, black kale, cavolo nero, or lacinato kale. Grana Padano is an aged cow’s milk cheese from Emilia-Romagna. If you can’t find it, substitute Parmigiano-Reggiano.

Ingredients

  • 1/2 pound Tuscan kale
  • 1/2 cup shaved Grana Padano
  • 1/4 cup shelled green pistachios
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar or balsamic vinegar
  • 1 small clove garlic, peeled and minced
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon coarse salt (kosher or sea), or more to taste
  • 1/4 teaspoon freshly ground black pepper, or more to taste

Directions

Step 1

Remove the tough ribs from the kale and slice the kale leaves into 1-inch ribbons; place in a large salad bowl. Add the Grana Padano and nuts. Whisk together the lemon juice, vinegar, garlic, olive oil, and salt and pepper. Pour over the salad and toss.

Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Greek Fava

Posted on by The Olive Oil Hunter

Greek fava is a wonderful twist on hummus, the better-known legume-based dip. Fava has a silky creaminess for a great mouthfeel. It’s often topped with caramelized onions and capers and served with toasted pita wedges, but I love using cucumber spears and sliced veggies for dipping.

Ingredients

  • 1 cup dry yellow split peas
  • 3 cups chicken or vegetable stock, homemade or low-sodium canned
  • 2 small onions, diced
  • 2 cloves garlic, coarsely chopped
  • 1 bay leaf 
  • 6 tablespoons extra virgin olive oil, plus more if desired
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh oregano or flat-leaf parsley, finely chopped
  • Coarse salt
  • Freshly ground pepper
  • Paprika (smoked if possible)
  • Optional: capers, caramelized onions and lemon wedges

Directions

Step 1

Rinse the split peas in cold water to remove any grit and drain. Transfer to a large saucepan and pour in enough stock to cover by at least an inch—start with 2.5 cups. Add half the diced onion, the garlic and the bay leaf. Bring to a boil over medium-high heat and skim off any foam that accumulates on top. Reduce the heat and simmer, covered, until the peas reach a thick, porridge-like consistency, 30 to 60 minutes. Stir occasionally and add the final half-cup of broth if all the liquid is absorbed before the peas are tender—don’t let them dry out or scorch on the bottom of the pan. 

Step 2

When the peas are done, allow them to cool. Discard the bay leaf. Transfer the peas to a food processor using a slotted spoon and reserving any remaining cooking liquid in case needed. Add 5 tablespoons of the olive oil and the lemon juice and process until smooth. The consistency should be like mashed potatoes. If the mixture is too dry, add any stock that remained in the pan or a couple of tablespoons of water. Add the oregano or parsley and pulse until well distributed. Season to taste with salt and pepper. 

Step 3

Mound the fava in a serving bowl and top with a sprinkle of paprika and the remaining diced onion and tablespoon of olive oil or more to taste. If making ahead, refrigerate and then let it come to room temperature before digging in. Garnish with capers, caramelized onions and lemon wedges as desired.

Quick Kitchen Hack: Once a week I like to make a batch of caramelized onions. Not only are they great on the fava, but they’re also delicious as a condiment or flavor booster on everything from eggs and burgers to steamed vegetables and even toast. Slice three or four large onions and sauté in 4 tablespoons of extra virgin olive oil. Cook them low and slow—it could take up to an hour—until completely soft and brown, a sign that their natural sugar has been released. Finish with a splash of your favorite balsamic vinegar, pack into a glass jar, and refrigerate.

Yields 6 appetizer servings.