Pressing Report Archives - Page 39 of 70

Italian Lamb Skewers (Arrosticini)

Posted on December 1, 2019December 2, 2022 by The Olive Oil Hunter

A specialty of Abruzzo, these delectable skewers of lamb are deceptively simple. They were a favorite of 19th- century shepherds moving their herds from spring/summer pastures to fall/winter ones. To be strictly authentic, you’d substitute mutton for lamb. (We prefer lamb.)

Ingredients

2 pounds boneless leg of lamb
Extra virgin olive oil
2 to 3 sprigs fresh rosemary, one of them finely minced
Coarse salt (kosher or sea)

Directions

Step 1

Prepare the meat by removing any excess fat. Then cut it into cubes about 3/4-inch thick.

Step 2

Impale the cubes of meat on 8-inch bamboo skewers (the cubes are traditionally tightly packed on the skewers). Brush the arrosticini on all sides with a sprig of rosemary dipped in olive oil.

Step 3

Heat a large lightly oiled cast iron skillet or grill pan on the stovetop. (Alternatively, you can cook the arrosticini outdoors on a medium-hot grill or hibachi.) Cook the skewers for 30 seconds to
1 minute on each side, or until the meat is nicely seared. Season with salt and rosemary before serving.

Serves 6 as an appetizer or 4 as a main course — Recipe adapted from nonnabox.com

Chickpeas with Walnuts and Pomegranate Seeds

Posted on December 1, 2019December 19, 2019 by The Olive Oil Hunter

This combination of ingredients, served to us at the Di Mercurio family’s farm, was a revelation. And stunningly good when liberally dressed with the Hermes oil. Fresh pomegranate seeds, called arils, are sometimes sold in small vacuum-sealed cups if you can’t find whole pomegranates.

Ingredients

2 cups cooked garbanzo beans, drained and rinsed, if canned
1/2 cup English walnuts, lightly toasted and coarsely chopped
4 tablespoons extra virgin olive oil, or more as needed
Coarse salt (kosher or sea) and freshly ground black pepper, to taste
1/4 cup fresh pomegranate arils

Directions

Up to an hour before serving, combine the garbanzo beans, walnuts, olive oil, and salt and pepper. Stir well, adding more olive oil if desired. Gently fold in the pomegranate arils. Serve at room temperature.

Serves 4 to 6 as a side dish — Recipe courtesy of the Fresh-Pressed Olive Oil Club

White Bean Bruschetta

Posted on December 1, 2019December 19, 2019 by The Olive Oil Hunter

Never before have I been so aware of the many varieties of beans and other legumes grown in the Mediterranean and the resourceful ways they are utilized by the region’s talented cooks. The white bean bruschetta Meghan and I ate in Florence (splashed with just-pressed EVOO) was delicious beyond description.

Ingredients

2 cups cooked white beans (like cannellini or great northern), drained and rinsed
3 small Roma tomatoes, seeded and diced
1/4 cup Kalamata olives, diced
6 tablespoons olive oil, divided use, plus more for drizzling
1/4 cup basil, julienned
2 large garlic cloves, minced
Kosher salt
Freshly ground black pepper
1 baguette, cut diagonally into 1/3-inch slices

Directions

Step 1

Preheat the broiler. In a small bowl, mix the beans, tomatoes, olives, 4 tablespoons of olive oil, the basil, garlic, and salt and pepper to taste.

Step 2

Place the bread on a baking sheet. Brush with the remaining olive oil. Broil a few inches from the heat for about 1 minute per side, or until golden. (Alternatively, you can grill the bread on an outdoor grill.)

Step 3

Drizzle olive oil on each slice of bread and top with the bean mixture. Drizzle more olive oil on top, if desired.

Serves 4 — Recipe adapted from seriouseats.com

Greek Eggplant Spread (Melitzanosalata)

Posted on December 1, 2019December 19, 2019 by The Olive Oil Hunter

This popular Greek meze relies on simple ingredients, meaning they must be of the highest quality (like your fresh-pressed olive oil). If desired, the eggplant can be grilled indirectly on a charcoal or gas grill.

Ingredients

3 large purple eggplants
1 clove garlic, peeled and minced
1/2 cup diced red onion
3 tablespoons extra virgin olive oil, plus more for drizzling
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
Coarse salt (kosher or sea), to taste
Chopped fresh parsley, for garnish

Directions

Step 1

Preheat the oven to 400°F.

Step 2

Using a fork, pierce the eggplants all over and place them on a clean rimmed sheet pan. Transfer to the oven and bake until the eggplants are completely soft and the skins have browned, about 45 minutes. Meanwhile, in a medium bowl, add the garlic, onion, olive oil, lemon juice, and vinegar. Stir to combine.

Step 3

Transfer the eggplants to a clean cutting board. Using a spoon, scoop out the flesh and discard the skin. Chop the eggplant flesh and transfer to the bowl with the olive oil mixture. Stir to combine. Season with salt. Drizzle with additional olive oil and sprinkle with parsley.

Serves 4 — Recipe adapted from saveur.com