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

Snickerdoodle Baby Cakes with Swiss Vanilla Bean Buttercream

 

 

 Snickerdoodle Babycakes

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for tins
• 3 cups cake flour (not self-rising), sifted, plus more for tins
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 1/2 cups milk, room temperature
• Recipe for Vanilla Bean Swiss Buttercream

Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with flour, tapping out excess. Sift together cake flour, baking powder, salt, and spices three times.

1. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with two additions of milk, and beating until combined after each.
2. Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
3. To finish, place cupcakes on a wire rack set over a baking sheet and allow to cool to room temperature before frosting with buttercream.

Makes 28

Swiss Meringue Vanilla Bean Buttercream

• 1 1/2 cups egg whites (about 12)
• 3 cups sugar
• 4 cups (8 sticks) unsalted butter, cut into small pieces and softened
• 1/4 cup pure vanilla extract
• 2 Vanilla Beans Scraped

Directions

1. Whisk together egg whites and sugar and vanilla beans in a heatproof mixer bowl. Set bowl over a pan of simmering water, whisking until sugar is dissolved and mixture is hot. Using an electric mixer fitted with the whisk attachment, beat mixture on high speed until stiff peaks form, and the bottom of the bowl comes to room temperature.
2. Remove whisk attachment and replace with paddle attachment. On low speed, add butter in small additions until incorporated. Increase speed to medium, and mix until fluffy. Reduce speed to low; add vanilla, mixing until combined. Scrape down sides of bowl, and continue mixing on medium speed until buttercream is smooth and creamy. Store in an airtight container at room temperature for up to 2 days or refrigerated for up to 10 days.

Makes 10 cups

Olive Oil & Spiced Butternut Squash Bundt Cake With Bourbon Vanilla Glaze

For the cake:

• 1 1/2cups white sugar
• 1 cup sweet, delicate extra virgin olive oil such as Delizia's manzanillo, sweet barnea or late arbequina
• 1 teaspoon bourbon vanilla extract
• 2 cups cooked, pureed butternut squash or canned pumpkin
• 4 eggs
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 3 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1 cup chopped walnuts (optional)

For the glaze:

• 2 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon bourbon 
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 cup bundt pan or12 x 18 inch pan. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside.
2. In a large bowl combine sugar and oil. Blend in vanilla and butternut squash or pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free. Allow the cake to cool for 15 minutes and then invert it on to a serving plate.  While the cake is still warm, drizzle the glaze over the cake evenly.  Serve at room temperature.   

Almost Flourless Tangerine Balsamic & Blood Orange Agrumato Dark Chocolate Brownie Recipe

• 1 stick (8 Tbs.) unsalted butter
• 4 Tbs. + 1 tsp. Delizia blood orange fused extra virgin olive oil
• 1 tablespoon fresh orange zest
• 6 oz. 60%+ dark chocolate, chopped 
• 1/2 cup cocoa powder 
• 2 cups granulated sugar
• 2 Tbs. Tangerine Balsamic Condimento
• 1/2 tsp. kosher salt
• 5 large eggs, whisked
• 1/4 cup all purpose flour

Preheat the oven to 325.  Using a teaspoon of the blood orange extra virgin olive oil, grease a 9 x 13" baking pan.  Line the pan with a strip of parchment, cut to overhang the long sides of the pan.

In a large bowl set over a double boiler, slowly melt the butter with the dark chocolate.  Stir constantly until completely melted.  Remove from the heat and stir in the blood orange fused extra virgin olive oil, eggs, tangerine balsamic, orange zest and sugar.  Mix until well combined.  Whisk together the flour and cocoa powder and add to the wet ingredients.  Fold until there are no visible dry spots.

Scrape the batter in to the prepared baking pan.  Bake on the center rack of the oven for approximately 30 minutes or until a tester inserted in the center comes out with very moist crumbs adhering.  Allow to cool in the pan for 15 minutes and then lift out using the parchment and cool completely before cutting.

Makes about 24 brownies

Walnut & Dark Chocolate Mini Cookie Pies

• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1 1/4 teaspoons baking powder
• 1 cup (2-sticks) unsalted butter, softened
• 1 1/2 cups packed light brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 3 cups dark chocolate chips
• 2 cups chopped walnuts, optional

Whipped cream:

• 2 pints (4-cups) heavy cream
• 1/4 cup confectioners' sugar
• 1/4 cup miniature semisweet chocolate chips

Directions

Preheat oven to 350 degrees F. Grease 12 miniature tart pans or 2 (9-inch) pie plates; set aside.
In a large bowl, sift together the flour, salt, baking soda, and baking powder. In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, 1 at a time, beating until incorporated. Beat in the vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in the 3 cups chocolate chips and, if desired, the walnuts. Divide the dough between the prepared pie plates and smooth the tops with a spatula

Bake about 15 minutes for mini-cookie pies or 30 minutes for 9" pies, or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack.

While the pies cool, whip the cream and confectioners' sugar until soft peaks form (tips curl). Fold in the chocolate chips. Refrigerate whipped cream until ready to use. Spread the whipped cream over the pies and serve.

Recipe Adapted from Nestle Tollhouse