Grilled Radicchio & Romaine with Shaved Pecorino Romano

Ingredients

• 1/3 cup Delizia Nocellara extra-virgin olive oil
• 1/4 cup Delizia Oregano White Balsamic Condimento
• 6 garlic cloves, chopped
• 1/2 teaspoon dried crushed red pepper
• 4 large heads of radicchio, each quartered through core end
• 1 cup Pecorino Romano cheese shavings

  Preparation

Whisk olive oil, vinegar, garlic, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes.

Prepare grill (medium heat). Drain marinade into small bowl. Place radicchio and romaine on grill; sprinkle with sea salt and fresh cracked pepper. Grill until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.

Fresh Snapper En Papillote with Olio Nuevo Hoji Blanca Extra Virgin Olive Oil

Don't like frying fish because of the lingering odor it can leave?  Looking for a fast, fresh, delicious way to work more seafood in to your diet?  Hate endless clean-up after a meal?  Want to serve an upscale recipe that looks like you toiled endlessly to produce it?

If you answered yes to any of the questions above, Then I've got the recipe for you!  Pictured to the left are fantastically fresh snapper fillets, simply dressed in a little fresh squeezed lemon juice, white wine, lemon slices, sliced spring onions, sea salt, fresh cracked pepper AND... the star of the show, a sprightly, fruity Olio Fresco Ultra Hoji Blanca Extra Virgin Olive Oil.

The snapper and ingredients are tightly wrapped in a tidy little parchment packet that bakes in the oven for a mere 15 minutes.  The fish gently steams as it cooks and the ingredients meld together to form a self basting liquid that bathes the fish in flavor. 

Ingredients
1 pound (about 4 - 4oz.) fresh fish fillets such as red snapper, hake, flounder or sole
4 tablespoons Ultra Olio Nuevo Hoji Blanca Extra-Virgin Olive Oil
1/4 cup white wine
2 spring onions, thinly sliced
4 tsp. fresh squeezed lemon juice
1 thin lemon slice for each fillet
Sea salt and freshly ground black pepper to taste

Special equipment needed:  Parchment paper

Directions
Preheat the oven to 350.

Arrange each fish fillet in a large square of parchment paper.  Season the fish with salt and pepper, to taste. Top each fillet with one lemon slice, one tablespoon white wine, one teaspoon lemon juice, two teaspoons sliced spring onion, and one tablespoon of extra virgin olive oil. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape.  Press as you crimp and fold to seal the packets well, or steam might escape.

Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12-15 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind. Serve along side brown rice, pasta, quinoa, or with a fresh salad for an ultra healthy, delicious meal. 

Serves 4

Rosemary-Shallot Focaccia with Cerasuola Extra Virgin Olive Oil

 

Ingredients

• 1 1/2 cups warm water
• 3 tablespoons Delizia's Cerasuola Extra Virgin Olive Oil (plus additional 1/4 cup for drizzling)
• 1 1/4 teaspoons salt
• 3 1/2 cups unbleached all purpose flour
• 1 tablespoon instant yeast
• 1/4 cup thinly sliced shallots
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon coarse sea salt for sprinkling on top(optional)

• 12 ounces warm water
• 1 1/4 ounces olive oil (plus additional for drizzling)
• 1 1/4 teaspoons salt
• 14 3/4 ounces King Arthur Unbleached All-Purpose Flour
• 1 tablespoon instant yeast
• 4 teaspoons Pizza Dough Flavor, optional
• 1 ounce Vermont cheese powder, optional
• Pizza Seasoning, optional

  

 Directions

1) Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.

2) Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.

3) Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.

4) While the dough is rising, preheat the oven to 375°F.

5) Gently poke the dough all over with your index finger. 6) Distribute sliced shallots and chopped rosemary evenly over the surface of the dough.

6) Drizzle dough with 1/4 cup Cerasuola extra virgin olive oil and sprinkle with sea salt, if desired.

7) Bake the bread till it's golden brown, 35 to 40 minutes.

8) Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

Cranberry, Coconut, Cashew Granola with Persian Lime Extra Virgin Olive Oil And Coconut White Balsamic Condimento Reduction

Try saying that fast three times!  Here is a lovely recipe that uses no refined sugar but takes full advantage of whole grain, extra virgin olive oil, nuts and fruit.  What's more, is that it this healthy recipe tastes phenomenal! 

Ingredients
4 cups old fashioned oats
1 cup dried cranberries
1 cup cashews
1 unsweetened flaked coconut
1/2 cup Delizia Persian Lime Olive Oil
1/3 cup honey or Delizia Coconut White Balsamic Condimento, gently reduced by half and cooled.

Directions
Preheat the oven to 250 degrees.  In a small bowl whisk together the olive oil and balsamic reduction or honey until thoroughly combined.  In a large bowl, mix all of the dry ingredients except the cranberries.  Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture.  Spread the granola out on to a baking sheet covered in parchment and bake for approximately 1 hour until golden brown and fragrant.  Cool completely and then mix in the dried cranberries.  Store in a sealed container for up to one month.

Makes approximately 8 cups of granola