Parmesan Truffle Risotto

Liza MacLeod

Ingredients:

Directions:

  1. Place the broth in a medium saucepan and heat to a simmer; reduce heat and keep warm. 
  2. Mince the shallot.
  3. In a large skillet, pot or Dutch oven, heat the butter over medium high heat. Add the shallot, reduce heat to medium, and cook until the shallots are translucent, stirring often, about 3 minutes. 
  4. Add the rice and stir to combine; cook for 2 minutes. Increase heat to medium-high and add the white wine. Cook, stirring, until liquid is almost evaporated. 
  5. Add 1/2 cup warmed broth to skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat, gradually adding broth 1/2 cup at a time and stirring, until rice is tender but still al dente and sauce is creamy (you may not need all the broth). This process takes about 20 to 25 minutes. 
  6. Stir in Parmesan cheese. Continue to stir until combined. Remove from heat and stir in salt and truffle oil.
  7. Garnish with additional Parmesan cheese, parsley and fresh ground pepper. Enjoy!

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Savory Ricotta Scones

Liza MacLeod

This delicious recipe is from our favorite cookbook: The Olive Oil & Vinegar Lover's Cookbook on page 29.  

Ingredients:

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup Robust Extra Virgin Olive Oil
  • 1 cup diced bell pepper, variety of colors
  • 1 Tbsp finely chopped green onions
  • 3/4 cup ricotta cheese
  • 1/2 cup cream

Directions:

  1. In a mixing bowl, place the flour, baking powder, and salt. Using a butter knife, swirl the flour to mix everything together. Pour in the olive oil. Use two butter knives or a pastry blender to mix it in until the mixture resembles coarse oatmeal. 
  2. Add the bell pepper and green onions, mixing gently to combine, then add the ricotta and cream. 
  3. Mix gently to form a gooey mixture. It's supposed to be wet, so don't panic. On a well-floured counter, turn the batter onto the flour, turning once to coat. Knead gently and form into a disk, about 1 inch thick. It will firm up slightly as it absorbs the flour from the counter while you knead it, but should still be nice and soft. 
  4. Preheat the oven to 450 F. Line a baking tray with parchment paper. 
  5. Choose a glass or cookie cutter in the size you would like the scones to be and get cutting. 
  6. Place the dough rounds on the prepared baking tray and bake for 10 minutes for 1-to-2 inch scones, 13 minutes for 3-inch scones.
  7. Remove from the oven and let stand for 1 minute before transferring to a wire rack to cool completely before serving. Enjoy!

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Roasted Chickpeas

Liza MacLeod

Ingredients:

Directions:

  1. Preheat the oven to 425 F. Line a rimmed baking tray with parchment paper. 
  2. Place the chickpeas on the parchment paper, drizzle them with the olive oil, and roll them around to coat well. Sprinkle with the ground cumin and salt.
  3. Bake for 25-30 minutes, or until golden brown and crisp. Remove from the oven and let sit for 1-2 minutes. Gently pick up with corners of the parchment paper, let all the chickpeas roll into the center, then pick up the sides gently and pour them into a serving bowl.
  4. These are best eaten warm the night you make them, but they can be stored for a couple of days in an airtight container in the fridge. Enjoy!

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Broccoli and Balsamic

Tracey Wilkinson

Totally yum...I love Broccoli stalks!  My Father-in-law loved them too and we enjoyed them every Sunday.

Ingredients:

  • 2 large broccoli stalks
  • 1 tablespoon Bella Cucina Basil Pesto
  • 1 Garlic clove
  •  1 tablespoon Extra Virgin Olive Oil (any variety)
  • Lemon
  • 1/4 to 1/2 cup Traditional Balsamic Vinegar
  • Himalayan Salt (pinch)
  • Pepper (to taste)

Directions:

BALSAMIC REDUCTION

  • Add 1/4 to 1/2 cup of balsamic vinegar and oil to a medium heat sauce pan and reduce it until it thickens (2-3 minutes).
  • It should be similar to the consistency of honey

 BROCCOLI STALKS

  • Trim your stalks into thin rectangles.
  • Blanch them for 60 seconds in boiling water, salted, then strain and put them into an ice bath to stop the cooking. When they’re completely cooled, dry each piece with a paper towel.
  • Arrange your broccoli stalks on the plate, then spoon pesto over the top, and dot your plate with a bit more pesto. Garnish the broccoli stalks with a bit of basil, and finish by drizzling you’re balsamic reduction
  • Enjoy!

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