OLIVE BISCUITS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 12 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 475 degrees F. Position an oven rack so it is in the top third of the oven.
- Add the flour, baking powder and salt to a medium bowl and whisk to combine. Stir in the olives. Using your fingers or a fork, cut the mascarpone into the flour mixture until it resembles small pebbles in the flour. Add the buttermilk and gently mix until a rough dough is formed. (Do not overmix.) Pour the mixture onto a lightly floured surface and gently gather into a 1-inch-thick square. Using a 2-inch round biscuit cutter, cut as many rounds as your square will allow. Gather the scraps once, reform and cut a few more. (You will have about 12 biscuits.) Place on a small rimmed baking sheet so that the biscuits touch each other. Bake in the top third of the oven until light golden brown and cooked through, 15 to 20 minutes. Serve with orange marmalade and softened salted butter on the side, if using.
SPAGHETTI WITH OLIVES AND TOMATO SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 2h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
- In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
- Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
FABULOUS OLIVE SALSA BY JAMES
Our friends James and Jayden had us over for some backyard entertainment and served this delicious dish up. We managed to talk them into handing over the recipe. Mess with the mix and quantity of olives to suit your taste.
Provided by Brent Rice
Categories Appetizers and Snacks Vegetable Olives
Time 15m
Yield 25
Number Of Ingredients 9
Steps:
- Drain green and black olives and green chiles in a colander. Chop white onion in a food processor, pulsing several times. Add green and black olives, green chiles, tomatoes, olive oil, red wine vinegar, garlic, and hot sauce to the processor. Pulse several more times to mix; process until chunky, 20 to 30 seconds.
Nutrition Facts : Calories 38.4 calories, Carbohydrate 2 g, Fat 3.5 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 317.3 mg, Sugar 0.7 g
SALSA DI NOCI
A local chef in Cinque Terre prepared this dish for us using the herbs we'd picked only moments before. 15 years after trying the dish for the first time, we still make it at home often.
Provided by Marketchef
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
- Combine garlic and 1 pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
- Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese, whisk until combined. Season with black pepper and sea salt to taste.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
- Toss walnut sauce with pasta. Garnish with fresh chives.
Nutrition Facts : Calories 1065.9 calories, Carbohydrate 90.4 g, Cholesterol 61.1 mg, Fat 71.7 g, Fiber 6.8 g, Protein 22.3 g, SaturatedFat 17.1 g, Sodium 189.7 mg, Sugar 5.1 g
SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)
This is a basic recipe for authentic Italian tomato sauce flavored with extra-virgin olive oil, garlic and basil. Toss with your favorite pasta or use for pizza, gnocchi and more.
Provided by SilviaG
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.
Nutrition Facts : Calories 152 calories, Carbohydrate 20.8 g, Fat 7.4 g, Fiber 4.8 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 303.6 mg, Sugar 2.4 g
OLIVE SAUCE
Steps:
- Heat olive oil gently. Over very low heat, cook garlic and anchovies until it becomes paste like. Stir in olives and broth and bring to a simmer. Stir in cooked pasta and as you are stirring, toss with parsley and walnuts.
OLIVE SAUCE - SALSA DI OLIVA
It is written that the olive is a gift from the gods. Certainly no food is more revered than the oil extracted from this ancient fruit that is known today for its health benefits as well as its culinary fame. In this no-cook olive sauce two types of olives, Kalamata and Cerignola, are blended together to make a piquant sauce that is sensational not only on pasta like Pici but on fish, bruschetta, and pizza and mixed into bread dough. The intensity of the flavors allows one to use the sauce sparingly (1/2 cup will sauce about 1/2 pound of pasta) and it will keep for a couple of weeks in the refrigerator if the top is covered with a thin layer of olive oil. If you do not have an olive pitter to remove the pits, use a wide-bottomed jar to smash each olive; this easily removes the pit. Note: If you prefer a hot-tasting olive sauce, add 1 teaspoon dried red pepper flakes to the sauce. This recipe is from Mangia Pasta by Mary Ann Esposito. ---------- For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place the olives and garlic in the bowl of a food processor, and pulse for 10 seconds.
- Add the parsley and thyme, and pulse again for 10 seconds.
- With the motor running, add the olive oil through the feed tube in a slow stream. The sauce should look finely minced and have some texture to it.
- Transfer the sauce to a bowl, and stir in the salt and black pepper.
- Store the sauce in a jar in the refrigerator. Bring the jar to room temperature when ready to use.
- After removing some of the sauce, pour a thin layer of olive oil over the top to prevent air from getting in and allowing bacteria to grow.
- Variation:
- Add julienned roasted sweet red and yellow peppers after mixing the pasta with the sauce and a few coarsely chopped black oil-cured olives for color and contrast.
TUNA WITH OLIVE SAUCE
I am always looking for simple, tasty dishes to make for DH's lunch. I whipped this up & he loved it.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a frying pan. Saute the tuna & next four ingredients for 5 minutes.
- Mince the onion, parsley, & olives in a food processor then add to the tuna.
- Cook for additional 5 minutes then add the tomato sauce.
- Simmer on low heat for 7 minutes.
- Serve with thick bread.
Nutrition Facts : Calories 330.7, Fat 19.4, SaturatedFat 3.1, Cholesterol 43.7, Sodium 1481.1, Carbohydrate 13.4, Fiber 3.1, Sugar 6.2, Protein 26.8
SALSA DI PARMIGIANO
This stuff is addicting!! I serve salsa with broken pieces of bread or crackers. You may toss it with pasta or put on a salad, the possibilities are endless. I'm often asked to make it for parties because most people just adore this dip. -ADDED: I just recently discovered that this is Michael Chiarello's recipe & here all this time I thought my mother in law was a genius for coming up with this wonderful recipe.
Provided by Jessica
Categories Sauces
Time 45m
Yield 2-3 cups
Number Of Ingredients 8
Steps:
- Place all ingredients except olive oil into the bowl of a food processor.
- Pulse for 10 seconds while adding olive oil.
- Scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules.
- Transfer mixture into a sealed container and refrigerate for up to one week.
- *** Bring to room temperature before serving.
GRILLED SIRLOIN STEAK WITH OLIVE SAUCE
A grilling recipe that can easily adapted for the stovetop or Foreman grill (still need to use a saucepan, though). This recipe was posted in the local newspaper. Cooking time is actually the minimum marinating time.
Provided by Mercy
Categories Lunch/Snacks
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place steak in a zip-top plastic bag or in a shallow casserole dish.
- Combine wine, 1 tablespoon of the olive oil and garlic; spoon over steak.
- Close bag, turning to coat steak or turn steak over in dish.
- Cover and refrigerate at least 2 hours or up to 24 hours.
- Prepare charcoal or gas grill.
- Drain steak, reserving marinade.
- Sprinkle dried thyme, salt and pepper over steak.
- Grill on a covered grill over medium-hot coals 6 minutes.
- Turn; continue grilling 5 minutes for medium-rare doneness.
- Transfer steak to carving board; tent with foil and let stand 5 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium heat.
- Add flour; cook 1 minute or until bubbly, stirring frequently.
- Add broth; simmer until sauce thickens, stirring occasionally.
- Add reserved marinade and olives; simmer 2 minutes.
- Season to taste with salt and pepper if desired.
- Carve steak into thin slices; arrange on serving plates.
- Spoon olive sauce over steak and top with thyme or parsley.
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