SEASONAL H EAR T-HE ALTH Y RE CIPE S f r om our own
I TALIAN TABLE
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CA RROT HA ZEL N U T
P E S T O PI Z ZA 1
I NG R E DI E N T S 4 balls of Fresh pizza dough 8 oz carrots (about 3 medium carrots) peeled and coarsely chopped 1/2 cup toasted whole hazelnuts*, plus an extra 1/4 tablespoon, coarsely chopped, for topping 1 tablespoon chopped fresh ginger 1/2 teaspoon sea salt 1/2 cup extra-virgin olive oil, plus more for drizzling 8 oz fresh ricotta cheese 1/2 cup chopped fresh parsley a Sprinkle of Aleppo pepper flakes for each pizza Prep Time: 15 minutes | Cook Time: 8-10 minutes Yields: 4 8-10” personal sized pizzas or 1 large family style pizza. * If you can’t find toasted hazelnuts, simply spread raw hazelnuts on a cookie sheet and toast them in the oven at 350°F for 10 to 15 minutes, until golden. Place a kitchen towel and rub to remove loose skins (don’t worry if you can’t remove all the skins). Cool completely.
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INS T RUC T IONS Bring a medium saucepan to a boil. Place the coarsely chopped carrots in the boiling water for just about 3 minutes, to soften them. Drain the carrots and cool. In the bowl of a food processor, combine the carrots, ½ cup whole toasted hazelnuts, the fresh ginger, ½ tsp sea salt and the ¼ cup Colavita Olive Oil. Pulse to combine and then process until mostly smooth, but some small chunks remain. Scrape down the sides of the processor bowl between mixing if needed. Adjust seasoning. Remove the pesto from the processor bowl, and store in an airtight container for up to 3 days. Taste for salt, adding more if needed. If using a pizza stone, heat your oven to 500°F and allow the stone to heat in the oven for 30 minutes before baking on it. * Stretch out your dough on a pizza peel dusted with flour to about 8-10” in diameter. Using a spoon or small spatula, spread the carrot pesto over the top of the pizza dough. Then apply the ricotta cheese in symmetrical dollops over the pesto. Sprinkle a pinch of Aleppo pepper over the top and drizzle with about a teaspoon of Colavita Olive Oil. Slide your pizza into the oven and onto the peel and bake for 8-10 minutes, until the cheese is bubbling and the crust is golden brown. Remove from the oven and garnish with the chopped fresh parsley and the extra chopped hazelnuts. Serve immediately! NOTE: If you’re not using a pizza stone, you can stretch your dough onto a baking sheet without pre-heating the sheet.
ROAS T E D VEGETABLES
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I NG R E DI EN T S 2 lbs of mixed winter vegetables including: Red or golden beets or both Butternut, acorn or delicata squash Parsnips Carrots Small potatoes – try red or purple varieties 3 tbsp Colavita Extra Virgin Olive Oil 1 tbsp Colavita Balsamic Vinegar 1 tbsp each chopped fresh rosemary, thyme and sage ½ tsp sea salt freshly ground black pepper Optional: for a spicy kick add a sprinkle of Aleppo pepper
Prep Time: 25 minutes | Cook Time: 25 minutes Serves: 4-6 as a side dish
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INS T RUC T IONS
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Preheat the oven to 425°F. Line a rimmed, metal baking sheet with parchment paper. Rinse all the vegetables. For beets, remove the tops and stems. You can reserve the beet greens for salad. Peel the outer skin from the beets before chopping into ¼” thick slices. For carrots and parsnips, remove the tops and stems. Slice thick carrots lengthwise into ¼” sticks. If you are using the smaller, thinner carrots, it’s beautiful to keep them whole. For butternut, acorn and delicata squash, there’s no need to peel off the skins. Roasting will soften the skin and make it delicious. Instead, remove the tops and stems. For butternut squash, it’s helpful to cut in half before slicing lengthwise. For delicata squash, you can slice lengthwise. Cut the squash in half and scoop out the seeds with a spoon. Then slice them into ¼” slices. For the potatoes, cut them into 1/4” chunks. Place the veggies on the prepared baking sheet. Drizzle them with the Colavita Olive Oil and sprinkle the seasonings and herbs on top. Using your hands, massage the oil, herbs and seasonings around all the vegetables, making sure they are all coated. Roast the veggies in the oven until they are lightly browned and just tender, 25-30 minutes. You can flip the vegetables half-way through the roasting process with a metal spatula or tongs to brown them evenly on both sides. Remove from the oven and drizzle with Colavita Balsamic Vinegar. Give them a toss, and place them in a serving dish or bowl. NOTE: Cutting the vegetables the same width will ensure an even roasting for all vegetables. We like to achieve a ¼” thickness. Use a very sharp knife, as squash has thick skin and can be difficult to cut.
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R I B OL L I TA S OU P 7
I NG R E DI E N T S 1/4 cup Colavita Extra Virgin Olive Oil, plus more for drizzling 1 small onion, chopped 2 cloves garlic, thinly sliced 1 pinch red pepper flakes 1 carrot, peeled and cut into 1/4 inch pieces 1 celery stalk, cut into 1/4 inch pieces 1 sprig thyme 1 sprig rosemary 2 red potatoes, cut into 1/2 inch cubes 1 13.76-ounce carton Cirio Crushed Tomatoes 1 15-ounce can cannellini beans, rinsed 4 cups vegetable stock or water 1 pound cavalo nero or other kale, chopped into 1/2 inch pieces 4 thick slices of country bread, toasted 1/2 cup grated Parmesan cheese
Prep Time: 20 minutes | Cook Time: 30 minutes Serves: 6
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INS T RUC T IONS
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In a large pot heat the olive oil over medium heat and cook onions and garlic until soft, about 4 minutes.
Add the red pepper flakes, carrots, and celery and continue to cook for about 5 minutes.
Add in the thyme, rosemary, potatoes, crushed tomatoes, cannellini beans, and vegetable stock and bring to a boil.
Stir in the kale and lower to a simmer for about 20 minutes, stirring occasionally. Season with salt and pepper to taste.
Place a piece of the toasted bread at the bottom of a shallow bowl and ladle the soup over each.
Sprinkle with the Parmesan cheese, a drizzle of olive oil and serve hot.
PARSNIP & PORCINI
R I S O T T O 10
I NG R E DI EN T S 6 cups low sodium vegetable broth 1 cup reserved mushroom broth – see below 1 ounce dried porcini mushrooms* 3 tablespoons Colavita Olive Oil 1 large shallot, diced 5 medium parsnips peeled, trimmed, cut into 1/2 inch pieces 2 teaspoons chopped fresh sage, plus 8-10 whole sage leaves for frying (optional) 1 1/2 cups (10 ounces) Colavita arborio rice 1/2 cup dry white wine 3/4 cup freshly grated Pecorino cheese Colavita Balsamic Glace for drizzling (optional)
Prep Time: 10 minutes | Cook Time: 1 hour Serves: 6 *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
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INS T RUC T IONS
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Bring 1 cup of water to a simmer in a small saucepan. Add the dried porcini mushrooms. Cover, remove from heat and let stand until mushrooms soften, about 10 minutes. Drain the mushrooms, reserving the mushroom water, and chop them coarsely. Bring the 6 cups of broth to a simmer in medium saucepan over high heat. Reduce heat to low; cover and keep warm. Heat the Colavita olive oil in heavy large saucepan over medium heat. Add the parsnips and sautĂŠ until just soft, about 8-10 minutes. Remove them into a bowl. In the same pan, add a little more oil and cook the shallots and cook until translucent, stirring often, about 10 minutes. Add rice and stir 2 minutes, coating it with the oil and toasting the rice, it will begin to smell nutty. Add the wine and cook until almost evaporated. Add the reserved porcini water and the chopped sage and enough warm broth to cover the rice; simmer until almost all broth is absorbed, stirring occasionally, about 6 minutes. Add more broth, 1 cup at a time allowing each broth addition to be absorbed before adding next and stirring frequently, about 20 minutes total. When the rice is just cooked, stir in the parsnips and porcini mushrooms. Remove from heat; stir in Pecorino cheese and sprinkle with freshly ground black pepper. Portion risotto among 6 shallow bowls. Drizzle with balsamic vinegar if desired, top with fried sage and serve. Serve with extra grated Pecorino. To Fry Sage: Heat 2 tablespoons of Colavita Olive Oil in a small frying pan over mediumhigh heat. Allow the oil to get very hot. Place the sage leaves, one at a time into the hot oil. The will begin to fry immediately, turning a dark green color and getting crispy. Using metal tongs, flip them over and fry on the opposite side. Then remove them from the pan. The whole process should take only a few seconds per side. Remove the leaves with metal tongs and place on paper towels to cool and drain.
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POACHED PEARS
W I T H C H O C O L AT E S AU C E 13
ING RE DIE N T S Pears 5 cups water 2 cups sugar 1 vanilla bean, split and seeds scraped 1 cinnamon stick 4 firm Anjou or Bosc pears, peeled and cored, leaving stem intact * *tip – core the pears from the bottom using a small melon baller Chocolate Sauce 1 3.5-ounce Perugina Luisa Dark Chocolate Bar, finely chopped 3/4 cup heavy cream 2 tablespoons Colavita Extra Virgin Olive Oil 1 teaspoon ginger juice* *For the ginger juice grate a 2� piece of ginger and strain out the solids. Garnish 1/2 cup unsalted roasted and shelled pistachios, chopped Prep Time: 10 minutes | Cook Time: 35 minutes Serves: 4
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INS T RUC T IONS
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In a large sauce pan heat the water and sugar until the sugar is melted. Add in the vanilla bean and cinnamon stick. Bring the liquid to a boil and slide in the pears then lower to a simmer. Simmer gently for about 20-30 minutes, depending on the pears, until the pears are they are tender and still have a little resistance when pierced with a sharp knife. Turn the pears in the simmering liquid every few minutes. Remove the vanilla bean and cinnamon stick and gently remove the pears and liquid into a bowl and hold set aside to cool. Place the chopped chocolate in a medium bowl. In a small sauce pan bring the cream just to a boil then pour it over the chopped chocolate. Let it sit for about 3 minutes to melt the chocolate and add in the olive oil and ginger juice. Gently stir the chocolate mixture from the center until completely combined. Keep warm until ready to use. To serve: Place a whole pear in a shallow bowl and spoon a couple tablespoons of the poaching liquid around it. Spoon the chocolate sauce over the pear and sprinkle with the chopped pistachios.
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COLAVITA is committed to bringing you recipes that feature our favorite heart-healthy ingredient— olive oil, of course! THIS mini book is just a taste (pun intended!) of Colavita's extensive recipe collection. You can find tips, tricks, recipes, and videos for all your Italian cooking inspiration in our library at colavita.com. TO GET your oven mitts on some Colavita products, head over to Colavita's online store at store.colavita. com and stock up on all the essentials.
Text © 2016 by Colavita USA Photographs and art © 2016 by Elana Iaciofano All rights reserved. 1 Runyons Lane Edison, NJ 08817 tel: 732-404-8300 e-mail: usa@colavita.com web: colavita.com Cover design: Elana Iaciofano Interior design & Layout: Elana Iaciofano Food & prop stylist: Elana Iaciofano and Marite Acoste
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