Olive Oil and Food Pairing Guide - Mushrooms by Colavita

BUTTER TO OLIVE OIL CONVERSION CHART.........................................................1 COLAVITA OLIVE OIL & FOOD PAIRING CHART....................................................3 HEALTH BENEFITS OF OLIVE OIL...............................................................................5 FIELD GUIDE TO MUSHROOMS .......................................................................................7 ................................................................................11 FEATURED CHEESES BY BEL GIOIOSO ROAST & PURÉE......................................................................................................................15 Autumn Mushroom Soup ..................................................................................................19 Porcini Paté.........................................................................................................................21 Beef Tenderloin with Whiskey Mushroom Sauce ............................................................23 ..................................................................................................................................................29 GRILL Portobello Burgers with Quick Pickled Radishes.............................................................31 Pretzel Buns........................................................................................................................33 FRY...................................................................................................................................................39 Truffle Chips........................................................................................................................41 MARINATE..................................................................................................................................45 Marinated Mushrooms .......................................................................................................47 DRESS............................................................................................................................................51 Autumn Salad with Shiitake Dressing ............................................................................53 BAKE ..............................................................................................................................................55 Mixed Mushroom Pizza....................................................................................................57 ..............................................................................................................................................61 SAUTÉ Savory Waffles with Mushroom Sauce & Poached Eggs................................................63 Shiitake Pappardelle ...........................................................................................................67 WHOLE WHEAT PIZZA DOUGH.....................................................................................69 SIMPLE ROASTED GARLIC ...............................................................................................72

O L I V E O I L G U I D E from

EXTRA VIRGIN OLIVE OIL is the best choice when it comes to adding flavor to just about any type of food. But did you know that leading health experts and top medical journals tell us that Extra Virgin Olive Oil (or EVOO) can also help improve your health? Here’s a list of benefits to having Extra Virgin Olive Oil in your daily diet. Reduces Cholesterol Levels: If olive oil is high in fat, why is it considered healthy? Olive oil contains more Monounsaturated (MUFAS) “good” fats per serving than any other cooking oil, which helps to lower “bad” LDL cholesterol and increase “good” HDL cholesterol. Has No Trans Fats: EVOO does not contain the harmful trans fats found in many processed foods. Trans fats raise LDL cholesterol levels and don’t provide a boost to good HDL cholesterol, so steer clear! Healthier than Butter: A tablespoon of olive oil contains just 1.8 grams of saturated fat compared to 7.2 grams in a tablespoon of butter. Helps Lower Heart Disease Risk: EVOO, from the first pressing of the olives, contains the highest levels of antioxidants (known as polyphenols), which help increase good HDL cholesterol in the blood. Ordinary olive and vegetable oils don’t provide the same benefits because the polyphenols are removed in the refining process. Helps Prevent Breast Cancer: Research has shown that consumption of olive oil, the richest dietary source of oleic acid, helps suppress the action of a cancer-promoting gene found in about a third of breast cancer patients.

Reduces Alzheimer’s Disease Risk by 40%: A four-year study of over 2,000 men and women found that those whose eating habits most closely followed the Mediterranean pattern – high in fruits, vegetables, beans, and unsaturated fats from olive oil and fish – were least likely to develop the disease. Keeps Diabetes Under Control: For people with diabetes, extra virgin olive oil is an excellent source of fat because it reduces bad LDL cholesterol, raises good HDL cholesterol, and adds only a small amount of saturated fat. In addition, regular consumption of olive oil can reduce the chances of developing insulin resistance—a risk factor for diabetes, heart disease and strokes. Relieves Pain and Inflammation: EVOO contains a compound that mimics the pain-relieving action of ibuprofen. Regular consumption of extra virgin olive oil may therefore help decrease the risk of stroke, heart disease, certain forms of cancer, and some dementias. Eases Common Intestinal Problems: A tablespoon of olive oil consumed on an empty stomach acts as a soothing, nutritious laxative. It can help relieve upset stomachs and heartburn as well. Olive oil also helps defend against ulcers by protecting the stomach and intestinal linings from gastric acid. Enhances Skin, Hair, and Nails: Repair split ends and add luster to your hair by massaging a few tablespoons of EVOO into the hair and scalp. Cover with a plastic shower cap and leave on for anywhere from 30 minutes to overnight, then shampoo as usual. Gently rub a small amount of EVOO into skin whenever you need softening and moisturizing; apply extra oil to rough or cracked areas and stretch marks. See our recipes on page 51. *Source: Monell Chemical Senses Center, September 2005.

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O L I V E O I L G U I D E from

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CAN T HARE L LU S CIB ARI U S

AG AR ICUS B I SP ORUS

BOLETUS EDULIS

PLEUROTUS OSTREATUS

Chanterelles are also known

Buttons are the most common mushroom and can be eaten raw or cooked.

Porcini is the Italian word for “piglets”. They grow in the forests of Italy and Europe, liking the shade of pine trees. Porcinis are difficult to cultivate, so they’re most often found dried in other locations.

Oysters grow in

as “Egg Mushrooms” and “Golden Chanterelles”. These golden beauties can be found growing under trees and contain vitamins A, D, and some B-complex. They can be tiny or weigh up to 2 pounds and contain amino acids, potassium and calcium. It is a meaty mushroom that has a delicate, fruity taste — perfect for pastas and sauces.

They are rich in potassium, selenium, protein, and cancerpreventing antioxidants. Mostly small in size (like buttons!), but can be found in larger sizes. Buttons have a mild flavor when eaten raw, but become more developed when cooked. Feel free to add these flexible mushrooms to almost any recipe.

O L I V E O I L G U I D E from

They have a high protein and dietary fiber content, so are a great addition to vegetarian dishes. Porcinis retain their flavor (which is nutty, and rich with a meaty texture) well when dried and are reconstituted by soaking them in hot water for 10-20 minutes. You can even use the resulting porcini water in soups and stocks for flavor.

clusters on tree bark and are one of the few fungi that contain vitamin C. They are also a source of amino acids, B-vitamins, protein and essential fatty acids. Oysters have a velvety texture and a delicate and sweet flavor. For this reason, they compliment poultry and seafood well.

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Morels are hollow

Wood ears are used

Creminis are a variety of

Shiitakes are native to

throughout. You should never eat these raw, as they contain small amounts of hydrazine toxins that are removed through the cooking process.

in oriental medicine to prevent heart disease because they contain anticoagulant substances that act like blood thinners, creating effects similar to that of aspirin.

the world’s most common mushroom, the button, and have been growing wild since prehistoric times.

East Asia and widely known for being used in oriental medicine traditions. They are thought to support the immune system, have cardiovascular and anti-cancer benefits and also contain antioxidants.

Don’t let that dissuade you, as morels are a great source of vitamin D, iron, B-vitamins, and antioxidants.

Usually grows on rotting wood and has a rubbery and gelatinous texture, but not a strong flavor.

Morels have a deep earthy flavor and for this reason pair well with meats, or as a stand-alone in sauces.

Wood ears crisp when cooked and are a great addition to mixed mushroom recipes.

These mushrooms are generally small, but pack a number of health benefits including: immune system support, anti-inflammatory support, antioxidants, cardiovascular support, and anti-cancer agents. Creminis can be eaten raw or cooked, and should be firm, plump and brown in color.

The word Shiitake comes from Japanese origin. “Shii”-wood that shiitake mushrooms naturally grow on, and “Take”mushroom. Shiitakes have a rich, smoky flavor which adds depth and punch to dishes.

They are frequently found dried and can be rehydrated by soaking in hot water.

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O L I V E O I L G U I D E from

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* Denotes cheese supplied by Bel Gioioso in recipe.

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roast & purée ROASTING is a simple process of cooking in the oven and the foundation of many of the following recipes. It allows food (especially vegetables) to soften and release its natural sugars, juices...and all the good stuff. All that’s needed is a little time (and sometimes thyme). ONCE YOU’VE ROASTED the mushrooms, they can be smoothed into a purée and used in marinades, dressings and the following soup. SO FIRE UP THOSE OVENS roasting!

and let’s get

We recommend using our Fruttato Private Selection Olive Oil and Classic Extra Virgin Olive Oil for roasting recipes.

O L I V E O I L G U I D E from

IN ROAST G IS BES TW I TH

Fruttato Private Selection Olive Oil, Classic Extra Virgin Olive Oil

INGREDIENTS

Serves 4

1 pound assorted chopped mushrooms, such as shiitake, crimini, chanterelle, or oyster 4 large parsnips, quartered 1 Parmesan rind

PROCESS First roast the parsnips. Preheat the oven to 375°F. Lay the parsnip quarters on a parchment lined baking sheet, drizzle with olive oil and sprinkle with sea salt. Roast them for about 25 minutes or until they are soft and can be easily pierced with a knife. Remove from the oven and set aside.

4 cups Rachael Ray Low Sodium Chicken or Vegetable stock

Heat the Colavita Olive Oil in a large dutch oven or soup pot over medium-low heat.

1/4 cup heavy cream

Add the shallot and tarragon and sauté for about 3 minutes until the shallot is transparent.

1/2 cup marsala wine 1 large shallot, diced 3 tablespoons Colavita Classic or Fruttato Extra Virgin Olive Oil 1 tablespoon fresh tarragon, minced plus extra for garnish 1 teaspoon smoked paprika

Slice the mushrooms thinly and add them to the stock pot. Season with salt and pepper and sauté for another 3 minutes until the mushrooms begin to wilt. Season with paprika and nutmeg. Add the marsala wine and the parmesan rind. Simmer until almost all the liquid is absorbed. Add the stock and the roasted parsnips and allow the mixture to come to a simmer - about 5 minutes.

1/8 teaspoon nutmeg Remove from the heat and allow to cool. sea salt freshly ground black pepper

In batches, purée the soup in a blender. Once the mixture is puréed, return it to the soup pot over low heat. Allow it to re-warm, then add the cream and mix thoroughly. Serve immediately garnished with fresh tarragon, a sprinkle of smoked paprika, extra mushrooms and an extra drizzle of Colavita Olive Oil.

INGREDIENTS

Makes 10-12 1½” diameter paté rounds

1 cup spiced pecans (recipe follows) 3 tablespoons Colavita Classic or Fruttato Extra Virgin Olive Oil 1 pound assorted mushrooms, such as cremini, shiitake, portobello,and white button, cleaned and chopped into small pieces 2 oz dried porcini mushrooms 1/4 cup marsala wine 1 pear, half of it diced 1 (8 ounce) package of very soft goat cheese 1 small shallot, chopped 1 1/2 tablespoons fresh thyme leaves, finely chopped, plus more for garnish 1 1/2 teaspoons salt, plus more to taste 1 teaspoon freshly ground black pepper, plus more to taste

PAT É

with spiced pecans

PROCESS FOR THE PATÉ: Place the dried porcini mushrooms in ¼ cup hot water and allow them to soak for about 10 minutes to rehydrate them. Drain them, reserving the mushroom water. Chop the porcini mushrooms into small pieces. Heat the Colavita Olive Oil in a medium skillet over medium-low heat. Add the shallot and thyme and sauté for 3 minutes until transparent. Add all the mushrooms (including the porcini) to the skillet. Season with salt and pepper and sauté another 3 minutes. Add 1/8 cup of the mushroom water and 1/8 cup of the marsala to the skillet and sauté until all the liquid has absorbed. Remove from the heat and allow to cool. Meanwhile, place the spiced pecans in the bowl of a food processor and pulse until finely chopped. Add the mushroom mixture and pulse until combined. The mixture should start to hold together slightly. Add about 2 oz of the goat cheese to the food processor and blend once more. Stir in the diced pears until incorporated into the mixture like chocolate chips into cookie dough. Line a muffin tin or ramekins with plastic wrap. Make sure you have enough plastic wrap to fold over the tops of the filled tins. Add a teaspoon-full of the mushroom mixture into the bottom of each cup. This is the first layer. Then, take a spoonful of the goat cheese and place that as your second layer. Fill the rest of the cup with mushroom mixture, and repeat this process for all the remaining cups. Wrap the plastic wrap over the top and place in the refrigerator for at least 4 hours, but these can be left overnight. If possible, place a weight on top of the cups to press the mixture into the molds. TO REMOVE: Invert the cups onto a plate. Slowly peel off the plastic wrap. Serve with toasted bread. FOR THE SPICED PECANS: Needed: 1 cup pecans, 2 tablespoons maple syrup, 1 tablespoon Colavita Olive Oil, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, pinch of black pepper. Process: In a small skillet over medium-low heat, warm the Colavita Olive Oil. Add the pecans, maple syrup and all the spices. Toss with a heat-resistant spatula to mix well, and continue to toast for about 5 minutes until browned and fragrant. Remove from the heat and allow to cool. The spiced pecans can be stored in the refrigerator in an air-tight containter for about 2 weeks.

INGREDIENTS beef tenderloin: the amount is up to you, but estimate about ½ lb (6-8 oz) per person Colavita Classic or Fruttato Extra Virgin Olive Oil 1 shallot, minced 2-3 cups sliced fresh mushrooms (shiitake, cremini, cremini) 3 tablespoons whiskey or bourbon 1/8 teaspoon ground nutmeg

PROCESS Rub the outside of the meat with some Colavita Olive Oil. Season with salt and pepper on all sides. Heat the oven to 425°F. You will need to cook the meat for about 10 minutes per pound for medium rare. So if your tenderloin weighs 4 lbs, you will cook for 40 minutes. If you’d like a more thoroughly cooked meat, cook about 15 minutes per pound. In a medium skillet, heat 1 Colavita Olive OIl over medium heat. Add the shallot and sauté until the shallot is soft, transluscent and just slightly golden. This will take about 3 minutes.

1/4 cup heavy cream (you can use as little as 1 tablespoon)

Turn your heat to medium-high and add the mushrooms all at once. Immediately start tossing so that the shallot/butter mixture is evenly distributed amongst the mushrooms.

1 tablespoon finely minced fresh rosemary and tarragon, plus extra for sprinkling

Sauté the mushrooms until they are browned and softened, about 3-5 minutes depending on the thickness and size of your mushrooms.

sea salt

Season with salt, pepper and nutmeg. Pour in the whiskey and let the mixture bubble a bit to burn off some of the alcohol.

freshly ground black pepper

Turn the heat down just a bit and add in the heavy cream. Let it bubble for another 30 seconds and then taste to adjust the salt. Stir in the freshly over the roasted steak.

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O L I V E O I L G U I D E from

grill THE SMELL of a grill can easily bring back nostalgia for warmer months. If youâ&#x20AC;&#x2122;re lucky enough to own one, that is. If not, a grill pan or frying pan can recreate that characteristic backyard grilling flair. WE

RECOMMEND

our

Classic

Extra

Virgin,

Mediterranean or Greek Olive Oils for grilling. The Classic Extra Virgin and Mediterranean have a milder flavor while the Greek is stronger and enhances the spice flavors in this recipe. Either way, you can have a healthy meal tailored to your taste!

O L I V E O I L G U I D E from

GRILLING IS BES TW I TH

Extra Virgin Mediterranean Olive Oil, Classic Extra Virgin Olive Oil, Extra Virgin Greek Olive Oil

INGREDIENTS

Serves 4

FOR THE BURGERS: 4 portobello mushrooms, caps only, wiped with a damp paper towel to remove any dirt Â˝ lb of Fontina cheese* Colavita Classic, Mediterranean or Greek Extra Virgin Olive Oil sea salt GARNISHES: Quick Pickled Radishes (recipe follows) 2 large tomatoes, sliced horizontally dark, leafy lettuce 4 Pretzel Rolls (recipe on page 35) FOR THE RADISHES: 2/3 cup Colavita White Balsamic Vinegar 1/4 cup sugar 2 teaspoons sea salt About 6 ounces radishes, ends trimmed and thinly sliced

BURGERS PROCESS Heat your grill (or grill pan) to medium high. If using a grill pan, drizzle it with 2 tablespoons Colavita Olive Oil. Rub both sides of the portobello caps with Colavita Olive Oil. Place the caps on the grill and cook for about 2 minutes per side, until the mushrooms start to wilt slightly. Meanwhile, slice the pretzel rolls in half and drizzle each half with a little Colavita Olive Oil. Sprinkle with sea salt. Toast them in the oven or toaster to crisp them up a bit. Remove the portobellos from the grill and place directly on the bottom half of the roll. Apply cheese to top of mushroom, and cap with the top half of the roll. This will allow the cheese to melt while you prepare your other toppings. Allow to rest for 2 minutes.

Remove the top of the roll, sneak in the tomatoes, lettuce and Quick Pickled Radishes. Serve immediately with truffle chips (see recipe on page 41).

QUICK PICKLED

FOR THE RADISHES In a medium bowl, stir together Colavita White Balsamic Vinegar, sugar, and 2 teaspoons sea salt. Add the radishes, and stir to combine. Let stand 30 minutes before serving.

35 1

362

PROCESS In the bowl of a food processor or a large bowl (use your hands!), stir together the yeast, oil, milk and water. Add the salt and two cups of the flour (1 each of whole wheat and white). Mix well. Add the rest of the flour gradually until a soft dough is formed. You may not need to use all the flour indicated. You want the dough to hold together and not be too sticky. If it is still sticking to the sides of the bowl, add more flour until a smooth round of dough forms. Transfer the dough to a lightly greased bowl, cover it with greased plastic wrap and let it rise until doubled in size (1-2 hours). Portion the dough into 8 pieces and roll each piece into a ball roughly the side of a burger bun (but a bit smaller, as the dough will rise).

INGREDIENTS

Yields 8 rolls

1 package instant yeast 2 tablespoons Colavita Extra Virgin Olive Oil 1 cup warm milk (about 100-110° F) 3/4 cup warm water (about 100-110° F) 1 teaspoon salt 3 1/2 - 5 cups flour (half whole wheat and half unbleached all-purpose flour sea salt for sprinkling egg white for brushing

Lay the rolls on a piece of parchment paper lightly greased with Colavita Olive Oil. Make sure to leave space between the rolls so that they don’t stick together. Let them rest for 15-20 minutes. While the dough rests, bring the water, sugar and baking soda to a boil in a large saucepan. After the dough has rested, carefully remove one roll at a time from the parchment. Pinch just the very bottom of the roll to form a little pucker at the base. Place 2 dough balls in the boiling water and boil for 30 seconds to 1 minute on each side. With a slotted spoon, remove the dough from the boiling water and let the excess water drip off into the pan. Place the boiled dough balls onto lined baking sheets (lined with lightly oiled parchment). Preheat the oven to 425°F. Using a very sharp knife, slice 2-3 cuts into the top of each unbaked roll. Paint the tops of the rolls with egg white wash and lightly sprinkle each with sea salt.

FOR THE WATER BATH: 3 quarts water

Bake for 20-22 minutes until the rolls are deep golden brown. Serve immediately with portobello burgers on page 33.

1 tablespoon sugar

You can store these pretzel rolls in an airtight container for about a day or two. Warming them in a 200°F oven for 10 minutes helps restore their fresh taste.

1/4 cup baking soda

fry WHAT’S A BURGER without a few fries...truffle fries, that is! OUR GRILLED PORTOBELLO BURGER is such a healthy choice that you can afford to indulge in just a few of these fried spuds…okay…maybe just a few more… COLAVITA’S Pure Olive Oil is perfect for frying. It’s light, mild and balanced, so it won’t overwhelm the other flavors in your recipe.

O L I V E O I L G U I D E from

FRYING IS BEST WI TH

Pure Olive Oil 40

INGREDIENTS Serves 4 as a side dish 4 russet potatoes 3 cloves finely minced garlic finely chopped fresh parsley (as much as you’d like) 1 tablespoon truffle oil Optional: sprinkle of truffle salt (if you don’t have any, sea salt will do). 2 tablespoons grated American Grana Cheese * Colavita Pure Olive Oil Colavita Trufle Oil EQUIPMENT: mandoline slicer & oil thermometer

PROCESS Slice the potatoes on the mandoline slicer to a thickness of about 1/8”. We used our waffle cut setting. When using this setting, rotate the potato as you move it up and down the mandoline to achieve the “waffle” pattern. Soak the sliced potatoes in cold water for 1 hour. Rinse and drain well after they have been soaked for the hour. To ensure they are well drained, pat the potatoes dry with a paper towel. In a small bowl, combine the garlic, parsley and truffle oil. Pour the Colavita Pure Oil into a deep skillet. You want enough oil to have a depth of about 2 inches. Heat the oil to 325°F. Have a rack lined with paper towels ready on your counter to hold the fried potatoes. Fry the potatoes in batches, for about 45 seconds on each side until cooked and golden, but not browned. Use metal tongs to flip them over in the hot oil. Remove and place them on the paper towels to drain. At this point, they will be a little bit soggy. Fry them for a second time, in small batches for the same amount of time on each side. This time the fries will start to crisp and brown. Don’t let them burn, but allow the edges to turn a nice caramel color. Remove from the oil and drain. Sprinkle with truffle or sea salt while the fries are hot.

Before serving, toss with the garlic and parsley mixture, and sprinkle a little grated American Grana on top. Serve with Portobello Burgers and some ketchup!

marinate MARINATING allows vegetables, fruits and meats to soak up the flavor of the olive oil and any added herbs and spices. With mushrooms, we like to add some Colavita Champagne Vinegar for a little punch. THE SPANISH Olive Oil is a bold and aromatic choice, while the Australian is more delicate. The Mediterranean offers a full-bodied and nutty option. All three are well-balanced, making a stable base for marinating.

PRODUCT HIGHLIGHT Our Champagne Vinegar is featured in the following marinated mushroom recipe. We chose this vinegar because the sweetness of the champagne wine balances the earthy flavor of the mushrooms.

O L I V E O I L G U I D E from

RINATING IS BE MA ST W I TH

Extra Virgin Spanish Olive Oil, Extra Virgin Mediterranean Olive Oil, Extra Virgin Australian Olive Oil

INGREDIENTS Serves 4 as a side dish

2 tablespoons Colavita Champagne or White Wine Vinegar 1/4 cup red beets cut into matchsticks 1/2 teaspoon minced fresh thyme 1/8 teaspoon freshly ground black pepper 1/4 cup Colavita Classic, Spanish or Australian Extra Virgin Olive Oil + 2 tablespoon, divided Âź teaspoon hot pepper flakes 3/4 pound crimini or button mushrooms 1/4 pound shiitake mushrooms 1 cup small cauliflower florets 1/4 teaspoon sea salt 1 small shallot, minced

PROCESS In a medium bowl combine cauliflower, vinegar, thyme, pepper (both black and hot pepper), and 1/4 cup Colavita Olive Oil. Whisk to combine and set aside. Wipe the mushrooms clean with a damp paper towel. Remove the stems and then cut into quarters so the pieces are about 1/2-inch in size. Heat 2 tablespoons Colavita Olive Oil in a skillet over low heat and add the diced shallot. Cook until transparent - about 3 minutes. Then add the beet matchsticks and cook until softened, about 10 minutes. Then add the mushrooms and salt, stirring frequently, until the mushrooms have given up their water. The mushrooms will turn pink from the beets. Continue to cook for a few more minutes, until mushrooms and beets are quite soft. Transfer the mushroom and beet mixture to the vinegar and cauliflower bowl. Stir to combine well. Allow to cool to room temperature, then cover and refrigerate. Itâ&#x20AC;&#x2122;s best if you can allow them to marinate overnight, but a few hours will do if youâ&#x20AC;&#x2122;re in a hurry. Stir well and drain before serving.

dress HOW DO YOU DRESS UP dressings? We like to think outside the vinegar. And since we’re focusing on mushrooms, we are using some shiitake purée as the main ingredient. Drizzled over fall vegetables like beets and squash and sweetened with spiced walnuts, it’s as impressive to look at as it is to eat! FOR DRESSINGS, we prefer the Mediterranean and our Classic Extra Virgin Olive Oils. Both are well balanced and offer subtle peppery notes that enhance salads and raw vegetables.

O L I V E O I L G U I D E from

SSING IS BES DRE TW ITH

Extra Virgin Mediterranean Olive Oil, Classic Extra Virgin Olive Oil

INGREDIENTS Serves 4

FOR THE SALAD: 6 oz arugula 2 large portobello mushrooms, grilled and sliced

FOR THE DRESSING: 1 cup shiitake mushrooms, stems removed and thinly sliced 3 cloves roasted garlic (see instructions on page 71)

1 small butternut squash, peeled and cubed (to yield about 2 cups of squash cubes)

½ cup Rachael Ray Vegetable Stock

2 cups roasted red beets (instructions below)

1 teaspoon minced fresh ginger

1/2 cup walnuts

¼ cup Colavita Classic or Mediterranean Extra Virgin Olive Oil for the dressing base, plus 1 tablespoon to sauté the mushrooms

1/2 cup Crumbly Gorgonzola Cheese* sea salt and black pepper to taste

3 tablespoons Colavita Champagne Vinegar Optional: 2 candy cane beets, shaved with a vegetable peeler

PROCESS

1 teaspoon honey sea salt

FOR THE SALAD: First roast the squash and beets. Heat your oven to 400°F. Remove the leafy stems from the beets, and slice them in half. Wrap each beet loosely in aluminum foil and place on a baking sheet lined with parchment paper. Place the butternut squash cubes on the same baking sheet. Drizzle them with a little Colavita Olive Oil. Bake the beets and squash in the oven until soft—about 40 minutes. Remove from the oven and allow to cool. Once they are cooled, peel the skins from the beets, and slice them into small wedges. Heat 1 tablespoon Colavita Olive Oil in a grill pan or skillet over medium heat. Grill the portobello mushrooms for about 5 minutes on each side, until they are wilted and browned. Remove from the pan and when cooled, slice into long strips. In a large salad bowl, combine the mushrooms, beets, squash, walnuts, arugula and gorgonzola cheese. Season with salt and pepper and mix to combine. Drizzle with shiitake dressing a little at a time and serve! FOR THE DRESSING: In a small saucepan over medium heat, heat the 1 tablespoon Colavita Olive Oil. Add the roasted garlic cloves and sauté 2 minutes. Add the mushrooms and salt and sauté another 3 minutes until the mushrooms start to wilt. Add the vegetable stock and ginger and simmer until almost all the liquid is evaporated - about 7 minutes. Allow the mixture to cool. In a food processor or blender, blend the mushroom mixture with the remaining ¼ cup Colavita Olive Oil, Colavita Champagne Vinegar and honey until creamy.

bake ISNâ&#x20AC;&#x2122;T BUTTER BETTER FOR BAKING? Au contraire, my friends. Olive oil offers a heart-healthier fat option for baking, and is vegan and vegetarian as well. How to substitute? Check out our handy Butter to Olive Oil Conversion Chart at the beginning of this book, and begin with these simple recipes on the following pages. SMOOTH AND BALANCED are key flavor traits for baking. You donâ&#x20AC;&#x2122;t want the flavor of the olive oil to overwhelm your baked goods. Colavita Pure Olive Oil has a soft buttery flavor that works perfectly for baking, while our Extra Virgin and Argentinian are slightly more bold, but still smooth. Try all three and see which you prefer!

O L I V E O I L G U I D E from

NG IS BES TW BAKI ITH

Pure Olive Oil, Classic Extra Virgin Olive Oil, Extra Virgin Argentinian Olive Oil

INGREDIENTS Makes 4 individual pizzas

1 recipe pizza dough (see recipe on page 69)

10-15 fresh sage leaves for frying

2 cups mixed mushrooms. We used chanterelle, portobello and crimini

1/2 lb Fontina Cheese* 1/4 lb pancetta, cubed

2 tablespoons Colavita Classic, Argentinian Extra Virgin or Pure Olive OIl 6 tablespoons Colavita Pure Olive Oil for frying sage leaves

1/4 cup marsala wine 2 tablespoons fresh thyme leaves sea salt & freshly ground black pepper

1 shallot, diced semolina flour (for dusting the pizza peel)

PROCESS Prepare the dough according to the recipe on page 69. Heat 2 tablespoons of Colavita Olive Oil in a medium-sized skillet over medium-low heat. Add the shallot and sauté until transparent, about 3 minutes. Add the pancetta cubes and cook until browned, about 7 minutes. Remove the pancetta from the skillet and set aside in a dish. In the same skillet over medium heat, add the mixed mushrooms, the fresh thyme, a pinch of sea salt and a grind of black pepper. Sauté until the mushrooms begin to wilt, about 3 minutes. Add the marsala wine and cook covered, until the liquid is evaporated, about 5-8 minutes. Heat your oven to 500°F. If using a pizza stone, make sure to allow the stone to heat in the oven for 30 minutes before using it. Roll out your pizza dough onto a pizza peel dusted with semolina flour. Drizzle some Colavita Olive Oil over the top of the dough. Thinly slice the fontina cheese and distribute it over the top of the dough. Next, scatter the mushroom mixture over the top of the cheese. Finally, sprinkle on the pancetta cubes. Slide the pizza onto the stone in oven and bake for 8-10 minutes, until the crust is golden. While your pizzas are baking, you can fry the sage leaves. Heat 6 tablespoons of Colavita Olive Oil in a small skillet over medium high-heat. Allow the oil to get very hot. A good way to test it is with a sage leaf: Place a tip of the leaf into the oil and see if it starts to sizzle and crisp. If it does, you’re ready! Place the leaves, a few at a time, into the hot oil and allow to fry for about 10 seconds on each side. They may even fry faster! Have some metal tongs on hand to flip them and remove them from the oil. Allow them to drain on paper towels. When your pizza is finished, garnish with fresh sage leaves and serve immediately!

L OV E P I Z Z A ?

CHECK OUT OUR TOP YOUR PIZZA COOKBOOK FOR MORE RECIPES!

sauté IN FRENCH sauté means to jump. It’s a very active cooking method involving a pan, high heat, and a little (you guessed it) olive oil. FOR SAUTÉEING, we suggest our “jumpier” oil, notably the Fruttato Private Selection and the Californian Olive Oils. Both have a fruity flavor (the Californian is milder and a touch saltier) that holds up well with high heat cooking and enhances the flavor of sautéed dishes that have a light, oil-based sauce.

O L I V E O I L G U I D E from

NG IS BES TW BAKI ITH

Extra Virgin Californian Olive Oil, Fruttato Private Selection Olive Oil

INGREDIENTS

Serves 8

FOR THE WAFFLES: 1 cup all-purpose flour 1 cup spelt flour 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 4 tablespoons Colavita Classic Exrtra Virgin or Pure Olive Oil 10-12 sage leaves, fried (see instructions on page 58) 4 large dried morel mushrooms, rehydrated 3 large eggs, whisked 1 cup milk ¼ cup heavy cream pinch of nutmeg FOR THE TOPPING: 2 tablespoons Colavita Californian or Fruttato Extra Virgin Olive Oil 1 shallot, diced 3 cups mixed mushrooms, morels, shiitakes, creminis or buttons 1/2 cup sweet sherry or marsala 2 tablespoons chopped thyme 3 oz spinach 1/2 cup heavy cream

PROCESS FOR THE WAFFLES: Place the dried morel mushrooms in a bowl of hot water and allow to soak for about 10 minutes. Remove from the water, drain, and chop them into small pieces. Lightly oil an 8-inch-square waffle iron and preheat it. In a medium bowl, whisk the flours with the sugar, nutmeg, baking powder, salt and pepper. Add the fried sage leaves, crumbling them into the flour. In another bowl, combine the Colavita Olive Oil, eggs, milk and chopped morel mushrooms. Gradually stir the wet ingredients into the flour mixture. Pour 1/3 of the batter into the waffle iron and bake until browned, about 8 minutes. Set the waffle aside and bake the remaining batter in 2 batches. FOR THE TOPPING: In a large skillet, heat 2 tablespoons of Colavita Olive Oil. Add the diced shallots and cook over medium heat, stirring frequently, about 3 minutes. Add the mushrooms, parsley and thyme and season with salt and pepper. Sauté for about 3 minutes until the mushrooms start to lose water. Add the marsala wine, cover and simmer over moderately high heat for 5 minutes. Uncover and add the spinach, sautéing just a few minutes until wilted. Then add the cream, stirring, until the sauce is thickened, about 10 minutes. Season with salt and pepper and keep warm. TO POACH EGGS: Bring a large pot of water to a boil and add the vinegar. Break 4 of the eggs into the water, 1 at a time. Simmer gently over moderate heat to cook, about 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined platter. Repeat with the remaining eggs. TO SERVE: Place one waffle on a plate and add a poached egg. Spoon the mushroom sauce over the top, season with salt and pepper, garnish with more fresh thyme and serve!

1 teaspoon Colavite White Wine Vinegar 8 large eggs - poached or soft boiled

salt and freshly ground pepper

The waffles can be refrigerated in a large resealable plastic bag for up to 1 day or frozen for up to 1 month. If frozen, defrost at room temperature and toast in the oven or toaster oven until golden.

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PROCESS Heat the Colavita Olive Oil in a large skillet, and bring a large stock pot of salted water to a boil. Add the pancetta to the skillet and sauté until lightly browned. Add shallot, garlic and red pepper flakes and cook until wilted, about 3 minutes.

INGREDIENTS

Pour in the wine and cook until all the the liquid evaporates.

Serves 4

1 package Colavita Pappardelle 3 tablespoons (plus extra if needed) Colavita Californian or Fruttato Extra Virgin Olive Oil 3 oz pancetta or prosciutto, diced pinch of red pepper 1 clove garlic, chopped 1 medium shallot, thinly sliced ¼ cup white wine 8 oz shiitake mushrooms, stems removed, wiped clean and sliced 1 cup fresh or frozen peas

Now add the mushrooms and continue to cook until the mushrooms are wilted and cooked, about 7 minutes. Add the peas, parsley and if using, the cream. Simmer gently for a few minutes allowing the flavors to incorporate, but do not allow the cream to boil. Add the pasta to the boiling water and cook according to the package instructions (about 8 minutes for al dente). Once pasta is done, before straining, remove and reserve 1 cup of the pasta water. Add the cooked pasta to the mushrooms, mixing all ingredients over low heat.

1 pint light cream (optional)

If the mixture seems dry, add some of the reserved pasta water but make sure you keep stirring until the water is well incorporated into the mixture.

½ cup grated Parmigiano or American Grana Cheese *

Add half of the Parmigiano to the skillet, mix and serve.

¼ cup chopped fresh parsley

salt and pepper to taste

Use the rest of the Parmigiano for garnish.

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WHOLE WHEAT

PIZZA DOUGH The prospect of making your own dough can be intimidating. In reality, it’s surprisingly

simple. Aside from the ingredients listed below, the only other requirement is time—to rise. Dough is slow food at its best—the yeast, flour and water do their own thing once you throw them together. So go rearrange your furniture and come back later. It’ll all work out.

I NGREDIE N T S

This recipe makes four 8-10” personal pizzas.

Store unused dough in a sealed container in the refrigerator for 2 days. For longer storage, freeze for up to a week. 1 envelope active dried yeast 1 ½ cups warm water (100° F) 2 cups Colavita Fine Italian Flour (or all-purpose or bread flour)

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2 cups whole wheat flour

If you don’t want whole wheat dough, just continue using the all-purpose flour. semolina flour or cornmeal for dusting

1 teaspoon salt

TIP! You can use a food processor or a stand mixer with a paddle attachment to mix your dough. But you can also do it by hand with a sturdy whisk.

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P ROC ESS IN A LARGE BOWL, dissolve the yeast in 1 cup of warm water. Stir in ½ cup of the all-purpose flour. Cover and let stand for 30 minutes. ADD the remaining ½ cup of warm water and salt. Slowly begin to mix in the remaining flours. When all of the flour is incorporated, knead the dough until it is smooth. It may take about 10 minutes. DUST the dough lightly with flour and place in a bowl. Cover with a cloth (not terry cloth) to rise for 1 hour. AFTER THE HOUR, the dough should have doubled in size. Punch down the dough and divide into 4-5 parts. Form each part into a smooth ball and let it rise, covered with a non-terry cloth towel or oiled plastic wrap, on a floured board for 30 minutes. T THIS POINT, you can stretch out the dough balls A into pizza rounds. Place the dough on a floured surface and press from the inside out in a circular motion. You can stretch the dough as thin as you like, but be careful not to break it. If you do break it, you can pinch it back together with your fingers. ALWAYS, ALWAYS pre-heat the oven to 500°F for 30 minutes with a pizza stone in the top third of the oven. The pizza stone needs to be hot in order for the heat to best transfer to the bottom of the dough, so don’t skip this heating process. You can use a baking sheet if you don’t have a pizza stone. No need to pre-heat the baking sheet. THE DOUGH should be topped while on a pizza peel that has been dusted with either cornmeal or semolina flour for easy peel-to-stone transfer.

Roasted garlic is not just for bread! It can be used as a base for a variety of recipes, and even in dressings, like our Shiitake Dressing on page 53. Hereâ&#x20AC;&#x2122;s how to roast a head of garlic:

INGREDIENTS 1 head of garlic 2-3 tablespoons Colavita Extra Virgin Olive Oil Sea salt - a pinch

PROCESS Heat up the oven to 350Â°F. Chop off the pointy part of a head of garlic. Place it in a piece of foil and drizzle with Colavita Olive Oil. Cover the garlic completely with the foil. Pop it in the oven and bake for about 25 minutes or until the garlic cloves are soft and easily pierced with a knife. Finally, squeeze out the garlic cloves from their papery skins and they are ready to use!

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F I RE UP T HOSE OV ENS

WI T H COL AVI TA’S NEW COOKBOOK... Featuring 2 gluten free dough recipes!

Learn how to make delicious and healthy pizzas featuring the season’s freshest ingredients in our latest cookbook Top Your Pizza. We also offer a few dough alternatives (like the sweet potato recipe featured on the opposite side) to give you some variety. Now, let’s fire up those ovens for fresh, seasonal pizza!

FIND MORE INNOVATIVE RECIPES USING OUR EXTRA VIRGIN OLIVE OIL on COLAVITA.COM

is committed to bringing you recipes that feature our favorite heart-healthy ingredient â&#x20AC;&#x201D; olive oil, of course! To learn more about Colavita, please go to: www.colavita.com And follow us on social media:

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