Chocolate Toasted Almond Shortbread With Ultra Premium Picual Extra Virgin Olive Oil

Ingredients
2 cups all-purpose flour
1/4 cup almond flour, ground from toasted, blanched almonds3/4 cup powdered sugar + 2 Tbs.
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/4 cup super fresh, Ultra Premium, Fruity extra-virgin olive oil such as Picual
1/4 cup granulated sugar
1 teaspoon vanilla extract

DirectionsWhisk salt, flour, finely ground toasted almonds, cocoa, and powdered sugar in a medium bowl until  thoroughly combined.

Using an electric mixer, beat butter in a large bowl until creamy. With mixer running, slowly pour in olive oil; mix well, then gradually add granulated sugar and vanilla extract. 

Slowly stir in flour mixture until just blended. Form dough into a large ball, flatten in to a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.

Remove the dough and allow to sit at room temperature for 20 minutes.

Preheat the oven to 375.  

Press the dough in to an ungreased 11" fluted tart pan with removable bottom.  Bake for 15-17 minutes until slightly firm to the touch.  As soon as the pan is removed, take a very sharp knife and carefully cut the shortbread in to wedges, making sure to slice completely though the dough.  Allow to cool completely and remove from tart pan.

Dust with additional powdered sugar.   

Olio Nuovo Hoji Blanca Olive Oil Ice Cream with Salted Marcona Almond Birttle

Ingredients For Olive Ice Cream 

3 cups Half & Half

1/2 cup delicate, fresh, and extraordinarily fruity extra virgin olive oil such as Hoji Blanca from Boundary Bend in Australia or Ultra Premium Fruity Koroneiki from Chile, or Melgarejo Hoji Blanca from Spain

3 large egg yolks

1 1/2 cups granulated sugar

1/2 teaspoon sea salt

1/2 teaspoon vanilla extract

Directions

In a heavy sauce pan set over medium heat, bring the half & half and salt up to 180 degrees.  Meanwhile, beat the egg yolks with the sugar until pale yellow and fluffy.  Remove the sauce pan from the heat.  Whisking constantly, add 1/2 cup of the hot half and half to the egg yolks, then add the egg yolk mixture back in the sauce pan whisking constantly.  

Place the sauce pan back on medium heat and whisk constantly until the mixture thickens considerably, for about 3 minutes, until it reaches the consistency of thick buttermilk.  Strain the mixture in to a bowl set in an ice bath.  Stir every now and then until cooled to room temperature.  Whisk in the olive oil and vanilla. Refrigerate the custard until very cold, preferably overnight.

Process the custard referring to your ice cream machine's instructions.  If adding the almond brittle to the ice cream, add 1/2 cup of coarsely chopped brittle to ice cream during the last few minutes of churing.            

Ingredients for Salted Almond Brittle - Optional to add in to ice cream

3 cups sugar

1/2 cup corn syrup

1/2 cup water

2 tablespoons Roasted California Almond Oil

2 tablespoons unsalted butter

2 1/2 cups unsalted chopped almonds (I used Marcona Almonds, but any will do)

2 teaspoons sea salt

1 teaspoon vanilla extract 

2 teaspoons baking soda

Directions

Grease two large baking sheets. Place the sugar and water in a heavy 5+ quart stock pot fitted with a candy or deep fry thermometer.  Stir the sugar, water and salt to evenly distribute.  Over low heat, stir to dissolve the sugar in the water until no granules remain.  Turn up the heat to medium-high and bring the syrup to a boil.  Add the butter and almond oil and almonds.  Continue cooking stirring constantly until the thermometer reaches 300 degrees.  Immediately remove from heat and stir in the baking soda and vanilla extract vigorously.

Pour the hot brittle on to the prepared baking sheets, dividing equally.  With a greased spatula or two greased spoons, carefully stretch the hot brittle as thin as possible.  Allow to cool completely and break in to pieces.  

Makes about 1 3/4 pounds of brittle.     

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

Coconut Buns - Improved & Updated!

Handmade Pappardelle with Creamy Wild Mushroom & Balsamic Sauce

Pappardelle Pasta
2 cups all purpose flour
3 large eggs
a pinch of salt

Using a food processor, combine the flour and salt.  Add the eggs and process in pulses until the flour is completely moistened.  Remove the dough and knead for about five minutes, adding only a small amount of flour if necessary, until the dough is smooth and elastic.  Place the dough in a bowl covered with plastic wrap and allow to relax for an hour.  Roll out with a pasta machine to setting 7, or use a rolling pin to roll it as thinly as possible.  Cut the pasta sheets in to long pappardelle noodles and hang on a rack or dust lightly with flour until ready to use.

Makes about one pound of fresh pasta    

Wild Mushroom & Balsamic Cream Sauce
1 cup dried mushrooms such as shitake, porcini, and morel
1 cup heavy cream
3 tablespoons Ultra Premium, Olio Nuovo Coratina from Chile
1/3 cup dry Marsala wine
1/2 cup reserved mushroom stock (soaking liquid)
2 tablespoons Traditional Style Balsamic Condimento 
1 large shallot, sliced thin
1 medium red onion, sliced thin
1 - 2" sprig of fresh thyme, leaves only
kosher salt and fresh ground pepper to taste
Grated Pecorino Romano cheese

Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large saute pan, over medium heat.  Add the Coratina, onion and shallot and a small sprinkle of kosher salt.  Saute slowly until the onions are caramelized, being careful not to burn them.  This should take approximately 5 minutes until they are golden brown.

Drain the mushrooms well reserving the soaking liquid.  Chop lightly if the pieces are large.  Add the mushrooms and thyme leaves to the saute pan.  Saute for another minute and then add the Marsala wine, scraping up any browned bits.

Bring a large pot of generously salted water to a boil.

Reduce the wine by half, and add the mushroom stock. Continue cooking over medium heat until liquid is again reduced by half.  Add in the balsamic, and then the heavy cream stirring well to combine.  Allow to simmer for an additional minute or two, to allow the sauce to thicken.  Season well with kosher salt and a generous amount of fresh ground pepper.

Boil the fresh pappardelle in the boiling water for a minute.

Add the cooked, drained pappardelle to the saute pan.  Toss it with the sauce and allow it to simmer in the sauce for an additional minute.

Serve with grated fresh Pecorino Romano cheese.

Serves 4-6  

Local Almonds Slow Roasted in Ultra Fresh, High Polyphenol Nocellara Del Belice Olive Oil With Fresh Rosemary

Ingredients
1 pound fresh, whole almonds (about 3 1/2 cups)
1/4 cup + 1 tablespoons of Nocellara Del Belice
2 teaspoons fine to medium sea salt - or to taste
1/4 cup + 1 tablespoon fresh rosemary leaves as an optional garnish

Directions
Preheat the oven to 300.

Line a rimmed baking sheet with parchment paper.

In a medium bowl toss the almonds with the Nocellara and 1/4 cup fresh rosemary leaves.

Distribute the almonds in a single layer on the prepared baking sheet and slow roast for 40 minutes, until the almonds smell toasty and the rosemary leaves are fragrant and crisp. Remove from the oven and allow to cool for about 5 minutes. While still warm, toss with sea salt and garnish with remaining tablespoon of fresh rosemary leaves and 1 tablespoon of Nocellara.

Allow to cool fully and serve