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Agnolotti Uovo con Tartufi

Agnolotti uovo con tartufi is just a fancy way of saying, “egg ravioli” with truffle. But beyond it’s alluring name, which rolls off the tongue, this pasta dish is absolutely delicious and it’s simplicity highlights our amazing truffle oil.

For The Pasta
2 Cups Flour
3 large, fresh eggs

For the Filling
12 large, fresh egg yolks

For the Sauce
1 stick (80z.) good quality salted butter
1/4 cup thinly sliced shallots
1 tablespoon White Truffle Oil
Sardegna Flaked Sea Salt
Fresh cracked white pepper to taste

Roll the pasta sheets up to the 7th setting on your pasta machine or as thin as possible by hand with a rolling pin. Place a large pot of heavily salted water on to boil. Carefully place whole egg yolks in the center of the sheet, allowing for at least 1″ of space around each. Wet the edges around each egg yolk with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper. Once all the raviolis are assembled, in a large sauté pan sauté the thinly sliced shallots in butter over medium heat. Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides. Remove the thoroughly drained raviolis to a large serving bowl. Allow the butter in the sauté pan to bubble until just barely golden. The shallots should be translucent and just beginning to caramelize. Remove the pan from the heat and add the truffle oil. Mix to combine. Pour the sauce over the warm raviolis and add fresh cracked pepper and sea salt to taste. Serve immediately.

Serves 4


Balsamic Reduction

1 cup of desired flavor of Balsamic Vinegar

Directions
In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%. You should have 1/2 cup. Allow to cool to room temperature which will thicken it further. Serve warm with everything!

Banana Bread

Preheat the oven to 350. Thoroughly grease a standard loaf pan with one teaspoon of Natural Butter Flavored Extra Virgin Olive Oil.

In a large bowl whisk together thoroughly:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon (optional)
In a separate bowl blend together
6 tablespoons Natural Butter Flavored extra virgin olive oil
2/3 cup sugar
2 large eggs, lightly beaten

Fold in until combined:
1 cup mashed very ripe bananas (about 2)
1/2 cup toasted chopped walnuts or pecans (optional)

Combine the wet ingredients in the bowl with the dry ingredients until just incorporated – do not over mix. Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before un-molding to cool completely on the rack.


Beignets with Balsamic Reduction

• 1/2 cup boiling water
• 2 tbsp. unsalted butter
• 1/4 cup sugar
• 1/2 tsp. salt
• 1/3 whole milk
• 1/2 pkg. yeast
• 1/4 cup warm water
• 2 eggs, beaten
• 3 3/4 cups sifted flour
• Powdered sugar, for dusting

Directions

Pour boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve yeast in warm water. Add to milk mixture with the beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Cover with waxed paper and a cloth; chill until ready to use. Roll dough to 1/4 inch thickness. Do not let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat at 360 degrees. Brown; turn and brown on other side. Drain; sprinkle with powdered sugar. Makes around two dozen.

For The Aged Blackberry-Ginger Balsamic Reduction

1 cup Blackberry-Ginger Balsamic Vinegar

Directions

In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%. You should have 1/2 cup. Allow to cool to room temperature which will thicken it further. Serve with warm beignets.


Cranberry-Orange Olive Oil Cake

Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C).
Coat a 12-cup bundt or tube pan with 1 tbsp whole blood orange extra virgin olive oil and set aside.

• 1 1/2 cups + 1 tbsp fresh squeezed orange juice (about 4-5 large navel oranges)
• 1 tbsp. finely grated orange zest
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 3/4 teaspoons kosher salt
• 5 large eggs
• 3 cups granulated sugar
• 1 1/2 cups + 1 tbsp whole fruit blood orange Extra Virgin Olive Oil
• 1/2 cup dried cranberries
• 1 cup confectioners sugar

Directions
Finely grate the zest of 2 oranges, then squeeze 4 of them. You should have 1 1/2 cups and 1 reserved tablespoon of orange juice of juice; if not, squeeze the 5th orange. Set aside.Whisk together the flour, baking powder, and salt in a large bowl and set aside.In the bowl of a stand mixer, fitted with a paddle attachment, or with a hand held mixer in a large bowl, beat eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and blood orange extra virgin olive oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice, zest and dried cranberries and whirl for a few seconds to bring the batter together.Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hrs. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes and then turn the cake out on to a rack over a sheet pan.Mix together 1 tbsp reserved orange juice with confectioners sugar to form a glaze. Pour slowly and evenly over the warm cake.Serve at room temperature.

Dark Chocolate Balsamic Tiramisu

• 6 egg yolks
• 4 tablespoons sugar
• 1 pound mascarpone (at room temperature)
• 1 3/4 cups cooled, espresso
• 3 tablespoons Dark Chocolate Balsamic Vinegar
• 24 ladyfingers
• 1/3 cup bittersweet chocolate shavings (Varlhona is a favorite!)

Directions
Using a stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tbsp of espresso and one tbsp of balsamic vinegar and mix until thoroughly combined.In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic Vinegar. Briefly dip each ladyfinger into espresso mixture. Allowing the ladyfingers soak too long will cause them to fall apart.Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.Cover with plastic wrap and refrigerate for at least 2 hours or up to six. Before serving, sprinkle the top with chocolate shavings.

Dark Chocolate & Vanilla Balsamic Truffles

• 1 pound quality dark chocolate, chopped (Cocoa 56%+)
• 8 oz. heavy whipping cream
• 2 tbs. Vanilla Bean Balsamic
• 1/3 cup good quality cocoa powder
• 1/4 teaspoon salt

Directions
Place chopped chocolate in a wide, heatproof bowl; (I place mine in my stand-mixer bowl. This way I can melt the chocolate and then whip it, using only one bowl.)

In a heavy bottom pan, bring the heavy cream and salt to a boil. Turn down the heat and let the cream simmer for a full minute. Stir often, making sure the cream does not burn.

Immediately take the cream from the heat and pour evenly over the chopped chocolate. Resist the temptation to stir. Allow to sit for 2-4 minutes in order to melt the chocolate.

When the chocolate has melted, stir the ingredients together with a heatproof rubber spatula. Use the spatula to stir any larger pieces of chocolate into the warm cream to dissolve them. You should end up with a smooth, glossy mixture referred to as ganache.

Add the Vanilla Balsamic Vinegar to the chocolate ganache and mix thoroughly. The ganache will thicken as it cools and when it reached room temperature, can be piped. To make traditional truffles, pipe small portions (approximately 2 tsp.) of ganache onto parchment paper or another non-stick surface. These portions will continue to cool and solidify and can then be rolled into small balls. Dredge the balls in the cocoa powder. If used while warm, the ganache can be poured over cakes or used to dip fruit.

Goat Cheese Raviolis with Caramelized Shallots & Mushroom-Sage Cream Sauce

For the Dough

2 cups all purpose flour
3 large, fresh eggs

For the Filling

8 oz. fresh goat cheese
1 large egg
1 teaspoon salt
fresh ground pepper Sauce
1/3 cup thinly sliced shallots
1/3 cup heavy whipping cream
1/3 cup white wine
2 tablespoons of Mushroom-Sage Extra Virgin Olive Oil
2 tablespoons chopped Italian parsley Sea salt and fresh cracked pepper to tasteDirections Whisk together the ingredients for the filling and set aside.

Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin.
Bring a large pot of heavily salted water to boil.
Carefully place a heaping teaspoon of filling in rows down the center of the bottom pasta sheet, allowing for at least 1 inch of space around each mound of filling. Wet the edges around the filling with water and lay a second sheet on top. Thoroughly seal the edges of each ravioli and cut into individual raviolis.
Place finished raviolis on a dry, clean towel or parchment paper.Once all the raviolis are assembled, in a large pan, sauté the thinly sliced shallots in mushroom sage extra virgin olive oil, over medium heat, until the shallots become golden in color.Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides. Remove thoroughly drained ravioli, placing in a large serving bowl.When the shallots are golden and caramelized, add the white wine and reduce by half. Add the cream and simmer for an additional minute whisking to combine.Season the sauce with salt and fresh ground pepper. Pour the warm cream sauce over the raviolis and toss. Serve immediately.


The Best Granola

Preheat oven to 250 degrees.

4 cups rolled “old fashioned oats” not instant
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup dark brown sugar
1/2 cup maple syrup
1/2 cup Whole Fruit Blood Orange Extra Virgin Olive Oil
3/4 teaspoon sea salt

Directions
In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. Whisk to combine the blood orange olive oil and maple syrup. Pour evenly over the oat mixture and toss to thoroughly distribute. Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. Granola will be done when it’s golden brown and well toasted. Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distributed.


Grilled Radicchio & Hearts of Romaine with Shaved Pecorino
• 1/3 cup Tuscan Herb extra-virgin olive oil
• 1/4 cup Grapefruit White balsamic vinegar
• 6 garlic cloves, chopped
• 1/2 teaspoon dried crushed red pepper
• 4 large heads of radicchio, each cored & quartered
• 4 hearts of romaine
• 1/4 cup shaved pecorino

Directions
Whisk oil, vinegar, garlic, and crushed red pepper in large bowl. Add radicchio and romaine and toss to coat.
Marinate 20 minutes.
Prepare barbecue (medium heat).
Drain marinade into small bowl.
Place radicchio and romaine on grill; sprinkle with kosher salt and fresh cracked pepper.
Grill radicchio and romaine 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.

Serves 4-6 as a side


Wine & Vanilla Balsamic Poached Asian Pears

• 1 1/2 cups Malbec or red wine
• 1 1/2 pounds small Asian pears, Bosc pears, persimmons or apples, peeled, cored and quartered
• 1 cup water
• 1/2 cup sugar
• 1 cinnamon stick
• 1 whole star anise
• 1 cup Vanilla Bean Balsamic Vinegar
• 2″ strip of orange zestPeel, stem and quarter the fruit.

Directions
Add all ingredients to a heavy, large pot. Simmer over low heat until the fruit is tender and the wine mixture has reduced by half. Serve the fruit and its’ syrup over ice cream, puddings, pancakes, oatmeal, yogurt or enjoy them by themselves.

This makes a great personalized gift to jar and give away.

Pumpkin Cupcakes

Preheat the oven to 350 degrees.

2 2/3 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/4 teaspoon fresh grated nutmeg
1 tsp. salt
1 15 oz. can solid pack pumpkin (1 3/4 cups)
1 cup granulated sugar
1 cup dark brown sugar
1 cup sweet Arbequina Extra Virgin Olive Oil
4 large eggs

Directions
Line three standard muffin tins or one giant muffin tin with cupcake papers. Sift together the flour, baking soda, cinnamon, nutmeg and salt. In a separate large bowl, combine the pumpkin, sugars and extra virgin olive oil. Add the eggs one at a time, beating after each addition.

Add the flour in three additions to the wet ingredients and mix until just combined and no flour can be seen. Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean.

Makes 36 standard cupcakes or 12 giant cupcakes.


Cinnamon-Vanilla Buttercream Frosting

1 cup granulated sugar
4 large egg whites
1 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 tsp. salt
3 sticks unsalted butter cut in to 1/2 inch cubes and brought to (room temperature!)

Put the sugar, egg whites and salt in to a metal mixing bowl. Place the bowl over a saucepan of simmering water and stir constantly with a whisk until the mixture feels very warm to the touch (about 3-4 minutes) remove the bowl from the heat. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it reaches room temperature (about 5 minutes). Add the butter cubes one at a time to beating after each addition until smooth. Once all the butter in incorporated, add the cinnamon and vanilla beating until fully incorporated. Allow the cupcakes to cool before frosting.


Red Wine and Vanilla Balsamic Poached Pears with Honey Cinnamon Mascarpone

For the Pears
4 medium, firm pears such as Bosc or D’Anjou peeled, cored and halved
A bottle of fruity red wine such as Malbec or Pinot
1 cup Vanilla Bean Balsamic Vinegar
2 star anise
1 cinnamon stick
1 cup granulated sugar

For the Mascarpone
1 8oz. container mascarpone
2 tablespoons heavy cream
3 tablespoons honey
1 teaspoon ground cinnamon

Directions
In a medium, heavy saucepan mix the red wine, balsamic, sugar, cinnamon stick and star anise. Bring to a simmer and reduce by 1/3 (about 15 minutes). Place the pear halves in to the hot poaching liquid and simmer for 25 minutes or until the pear halves are vivid red and tender when pierced with a knife tip. Chill the pears in the poaching liquid. Meanwhile, make the honey-mascarpone.Using a stand mixer or in a medium mixing bowl, whip the mascarpone, honey and cinnamon together until light and airy. Serve the chilled pears with a dollop of mascarpone.

Especially beautiful on your tabletop during the holiday season.

Grilled Wild Salmon and Asparagus in Wild Fernleaf Dill Olive Oil – Lemon Cream Sauce over Dill Infused Papardelle 

1 pound fresh wild salmon fillet(s)
1 bunch of thin, tender asparagus, woody stems discarded,
1 pound dried pappardelle pasta cooked al dente (or see my recipe for fresh dill pappardelle below)
1 thinly sliced shallot
1 clove minced garlic
1/2 cup crisp, dry white wine
2 cups heavy cream
5 tablespoons Wild Frenleaf Dill Olive Oil
3 tablespoons fresh squeezed lemon juice
1 tablespoon fresh dill and/or flat leaf parsley to garnish
salt and fresh ground pepper to taste

Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice. Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior. After grilling, cut the asparagus in to 2″ pieces and break the salmon in to large meaty chunks and set aside.

Bring a large pot of salted water to boil. Cook the dried pasta based on the package directions. If using the fresh pasta recipe below, cook for two minutes and drain well.

In a saute pan, heat two tablespoon dill olive oil over medium heat. Add the sliced shallots and cook until tender. Add the garlic and saute for another minute being careful not to burn the garlic. Add the wine and lemon juice. Continue cooking until the liquid is reduced by half. Add the cream and the remaining dill olive oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.

To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.

Fresh Dill Infused Pappardelle Pasta
2 cups all purpose flour
1 cup semolina flour
4 large eggs, whisked
2 tablespoons Wild Fernleaf Dill Olive Oil
1 tablespoon finely minced fresh dill (optional)

In a large bowl or the bowl of a food processor, mix together the flour. Make a well in the center of the flour if not using a food processor, and add the eggs, olive oil, and dill if using. Begin incorporating the flour into the eggs a little at a time, mixing until a very loose messy dough forms. If using a food processor, blend until a shaggy dough forms, and either case finish by kneading the dough by hand until a smooth dough forms. Wrap the dough and allow to rest at room temperature for 1 hour. Roll it out with a pasta machine, or by rolling pin, and then cut in to desired shapes.

 

Asiago and White Truffle Mashed Potatoes

Ingredients

6 pounds Yukon Gold potatoes, unpeeled

1 stick (8oz.) unsalted butter

2 medium cloves garlic

1 cup half & half

1 tablespoon Boston Olive Oil Company White Truffle Oil

1 cup grated Asiago Cheese

Sea salt & fresh cracked black pepper to taste

Optional:  Finely minced, fresh chopped flat leaf parsley for garnish

Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork.  Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream-butter mixture, grated Asiago and truffle oil.  Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Tuscan White Bean Spread

1 pound of dried, rinsed Great Northern White beans

2″ sprig of fresh rosemary

4 cups low chicken or vegetable stock and water to cover beans

1 medium onion, diced

2 whole garlic cloves, smashed

1 large carrot, peeled and diced

1 large celery rib, diced

2 oz can of diced tomatoes in juice

2 teaspoons sea salt

Pepper to taste

For Finishing

¼ cup + 2 Tbs. Of Boston Olive Oil Company Ultra Premium EVOO (choose the  intensity you like… mild, medium or robust, we like it with the Hojiblanca!

Directions

In a 6 quart or larger stock pot, add all of the ingredients except the olive oil.  Bring to a simmer over medium-low heat, partially covered for approximately 4 hours or until the beans are tender and fully  cooked through.  Add more water as necessary.   Allow the beans to cool completely.  In the bowl of a food processor, ladle two cups of cooked beans along with liquid they were cooked in. Add ¼ cup extra virgin olive oil and process until smooth or desired consistency is reached.  Serve at room temperature drizzled with two tablespoons of Fresh Ultra Premium Extra Virgin Olive Oil.  The spread can be served with crudités, crackers, pita, or crusty bread.       Makes approximately 2 ½ cups white bean spread

Natural Butter Extra Virgin Olive Oil Hollandaise Sauce

1 tbsp fresh lemon juice

1 tsp ground white pepper

3 egg yolks

1 cup of Boston Olive Oil Company Natural Butter Extra Virgin Olive Oil, warmed

1 tsp fine sea salt

cayenne pepper (optional)

Instructions

Whisk together the egg yolks, lemon juice and 1 tbsp of warm water. Add the mixture to the jar of a blender.  With the machine continuously running, slowly pour in olive oil, a little at a time. If the mixture thickens too quickly, add a little more warm water. Continue blending adding remaining olive oil in a thin stream until the mixture emulsifies (thickens). Season with salt and pepper to taste. Serve immediately.

 Makes 1 1/2 cups.

 

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