White Beans with Rosemary & Olio Nuovo Favolosa Extra Virgin Olive Oil

Hi Folks! 
As I type this, it's a balmy 58 degrees here in sunny California, in the middle of July.  Not sure what's going on with is odd weather pattern, but it inspired me to make one of my favorite go to dishes when the sky is clouded over and there's a chill in the air. 

The beans above are exceedingly delicious, simple, and comforting.  They remind me of bygone days spent in my Italian grandmother's kitchen, and the sense of comfort I had when she would set a brimming bowl of  pasta fagioli, in front of me. Eating her simple, nutritious, and downright scrumptious food always brought a smile to my face.  I hope this recipe does the same for you.

 Rachel's Pasta Fagioli With Olio Nuovo - Hold The Pasta
1 pound Great White Northern Beans, rinsed and picked over
1 medium celery rib, coarsely chopped
2 large shallots, diced 
1 large carrot, peeled and coarsely chopped
1/4 pound Pancetta, smoked bacon, or salt pork diced (optional)
2 large cloves of garlic, coarsely chopped
4 quarts chicken broth/stock, vegetable stock, or cold water
1 - 2" sprig fresh rosemary
1 dried bay leaf

Directions
Kosher salt and fresh ground pepper to taste (at least 1 tablespoon recommended if not using stock)
1/2 cup Robust Olio Nuovo such as FS17, Favalosa, Coratina/Frantoio, or Empeltre

Combine all the ingredients except for the olive oil in a large slow cooker.  Set the cooker to high for 6 hours.  Once the beans are tender, taste and adjust seasoning.  Drain the beans with a slotted spoon and serve drizzled with an herbaceous, robust, olio nuovo extra virgin olive oil and crusty bread.

Giant Chewy Olio Nuovo FS17 (Favolosa) Olive Oil Bread Sticks with Garlic & Pecorino

Ingredients
4 cups bread flour
1/12 cups warm water
1/4 cup + 2 tablespoons FS17
1 tablespoon kosher salt
1 tablespoon graulated sugar
2 1/4 teaspoons or 1 packet of active dry yeast
1 teaspoon granulated garlic
1/2 cup grated Pecorino Romano

Directions
Follow the instructions for your bread maker or combine the yeast with the water and tablespoon of sugar and allow let sit for five minutes.  Combine the water with flour, salt and 1/4 cup FS17.  Knead for five minutes until the dough is smooth and elastic.  Allow to rise for one 1 1/2 hours or until doubled in bulk.

Preheat the oven to 375.

Divide the dough in half, and those pieces in half again, and then in half again.  Roll out each piece in to a long rope.  Place the dough ropes on a baking sheet covered in parchment and allow to rise again for about 40 minutes to one hour.

Brush the bread sticks with the remaining FS17, sprinkle with granulated garlic, and Pecorino cheese.  Bake for 35 minutes or until light golden brown.  Upon removing the bread sticks. brush each one more time with FS17 and serve warm.

Wild Smoked Sockeye Salmon Crostini With Avocado and Olio Nuovo UItra Premium Favolosa Olive Oil

Wild Smoked Salmon & Avocado Crostini with Olio Nuovo Favolosa

Ingredients
1 fresh, sweet baguette, sliced in to 1/2" slices on the diagonal
12 oz. thinly sliced wild smoked salmon
3 ripe avocados, sliced thin
1 small red onion, sliced very thin
1 large garlic cloves cut in half
2 tablespoons fresh squeezed lemon juice
1/3 cup +2 tablespoons Olio Nuovo Favolosa Extra Virgin Olive Oil
pinch of sea salt
fresh ground pepper
1/4 cup flat leaf parsley, coarsely chopped

Directions
Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl.  Add the thinly sliced onions and toss to coat and set aside.   

Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat.  With a pastry brush, lightly brush  both sides of each slice of bread with the Favolosa. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).

While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice.  Allow the bread to cool completely, then begin layering by adding a slice of avocado.  Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper.  Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.

Serve immediately

Makes about 30 appetizers

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