Roasted Heirloom Vegetable Ricotta Carrot Roulade with Black Olive Herbal Drizzle

August 10th, 2011 § 0 comments § permalink

Makes 20-30 Roulades


3 medium heirloom summer squashes, chopped large
1 cup heirloom cherry tomatoes, halved
2 medium red heirloom carrots, chopped large
3 cloves garlic, peeled
1 medium red onion, peeled and quartered
6 cremini mushrooms, halved
Olive oil
Salt & pepper
4 large heirloom carrots
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons fresh basil, chopped fine
1 tablespoon fresh marjoram, chopped fine
1 cup fresh ricotta

Olive drizzle

½ cup oil cured black olives, pitted and chopped fine
¼ cup olive oil
1 tablespoon fresh marjoram, chopped superfine
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon salt


Preheat oven to 425 ° F. Place the squash, tomatoes, red carrots, mushrooms, onion and garlic on a large baking sheet and season with salt and pepper. Drizzle olive oil over the top and bake until well roasted and semi charred or about 10 minutes. Take out and allow to cool completely. In the meantime prepare the carrot ribbons. Using a vegetable peeler shave carrots longwise into long ribbons (equally a mandolin can be used but is more difficult.) Bring a pot of salted water to a boil and blanch the carrot ribbons for about a minute or until soft but not too soft. Place immediately in an ice bath. Drain. Chop the roasted vegetables super fine and place in a large mixing bowl. Mix in the fresh herbs, lemon juice and zest and ricotta. Refrigerate until cool again. Roll the carrot ribbons in a circle about a half inch in diameter and plac eon a lines baking sheet. Place the ricotta in a piping bag with no tip (allowing for a wide hole) and pipe the ricotta vegetable mixture into the center. Place in the refrigerator until cold. Mix the olive drizzle by whisking together all ingredients and letting stand for five minutes. Drizzle the olive mixture atop the roulades before serving.

Lemon-Mint Striped Bass Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6


2 pounds striped bass fillets, cut into thin slivers or strips
2 teaspoons salt
Juice of 2 lemons
1 tablespoon lemon zest
1 tablespoon orange zest
¼ cup fresh orange juice
¼ cup extra virgin olive oil, citrus flavor preferred
1 medium red onion, halved and sliced thin
1 cup black cured olives, pitted and halved
1 cup fresh mint, chopped
Black pepper


In a baking dish lay out cut fish and season with salt. In a separate bowl whisk together the citrus juice, zest, and oil. Pour over fish and add the red onions and mint and stir, let stand for 25 minutes in the refrigerator. Take out and let stand at room temperature for 5-10 minutes and season with black pepper.

Spanish Seville Squid Cocktail

July 29th, 2011 § 0 comments § permalink

Serves 6


2 pounds cleaned squid, sliced in rings
2 cloves garlic, chopped
1 tablespoon lemon zest
Olive oil
½ medium Spanish onion, sliced thin
½ cup red bell peppers, slices thin
½ cup orange bell peppers sliced thin
1 cup cherry tomatoes, halved (gold ones especially nice)
1 cup Spanish black olives, pitted and halved
Juice of 2 lemons
1 tablespoon shallot, chopped fine
¼ cup sherry vinegar
¼ cup olive oil
3 tablespoons fresh parsley, chopped
1 teaspoon smoked paprika
2 teaspoons salt
1 teaspoon black pepper


In a large sauté pan heat oil and add garlic and lemon zest. Lightly sauté the squid until just tender, a sort of par cook (approx 3 minutes). Take off heat and place in large bowl. To the squid add the peppers, tomatoes and olives. In another mixing bowl whisk together the lemon juice, shallots, vinegar, oil and herbs, season with salt and pepper and pour over squid mixture. Let stand for about 15 minutes before serving.

Cavatelli with Seared Squid, Oven-Roasted Tomatoes, Baby Arugula and Black Olives

July 4th, 2011 § 0 comments § permalink


4-6 servings


For the Cavatelli

1 pound all-purpose flour, or Italian OO flour
1 pound whole-milk ricotta, drained/hung in cheesecloth overnight
4 ounces semolina
3 ounces Parmigiano Reggiano cheese, freshly grated
Water, just enough to make a firm dough

For the Sauce

10½ ounces baby arugula, long stem ends removed
8 ripe plum tomatoes, peeled and seeded
Zest of 1 lemon and 1 orange, peeled into strips (no pith)
1 clove garlic, crushed
1 spring fresh thyme
Salt and freshly ground black pepper
1 cup extra virgin olive oil
3½ ounces black olives, pitted and sliced

For the Calamari

1 pound calamari, fresh or frozen, tubes and tentacles cleaned and separated
2 cloves of garlic, sliced thin
Pinch pepperoncino
Zest of 1 lemon, freshly grated
1 tablespoon Italian flat leaf parsley, freshly chopped


For the cavatelli

Combine the flours in a large bowl. Add ricotta and the parmesan and mix by hand to combine.
Add the water a little at a time, just enough to form a stiff dough. Turn the dough out onto a lightly floured work table and knead by hand until smooth and elastic. Be careful not to add too much water, but the dough should not be tacky or sticky.Wrap the dough in plastic wrap for up to a few hours.

To shape the cavatelli: cut the dough into pieces, and then roll one piece into a rope about ½ inch in diameter. Keep the remaining pieces covered in plastic wrap until needed. Using a small knife or a bowl/bench scraper, cut the dough rope into pieces about ½ inch long.

Press the pieces with your index finger against the blade of a butter knife with a rounded tip, flattering each piece of dough until fairly thin. Pull the knife toward you, dragging the dough across the work surface so that it curls itself around the tip of the knife to form a shell shape. Place on a floured sheet tray until ready to use.

For the calamari

Cut the calamari into tubes about ½ inch thick.

In a medium sauté pan over a low flame, heat a few tablespoons of extra virgin olive oil with the sliced garlic. Add a pinch of pepperoncino. When the garlic has softened and given off all of its aroma, turn off the heat and set aside.

Heat a large cast iron skillet or grill pan over high heat. Sear the calamari tubes and tentacles in just a little oil nicely colored on both sides. Remove to the smaller pan with the garlic. Toss with the freshly grated lemon zest and parsley. Adjust seasoning.

For the Sauce

Cut the peeled and seeded tomatoes into petals. Toss them in a bowl with salt and pepper, crushed garlic, strips of lemon and orange zest and fresh thyme sprigs. Lay them in a single layer on a baking sheet. Roast them in a 325°F oven until they are soft, shrunken and slightly golden.
Clean the arugula well.

Boil the cavatelli in abundant salted water until just al dente.

In a large sauté pan over medium low flame, heat a few tablespoons of the olive oil with the roasted tomatoes and olives. Strain the pasta and toss into the sauce, adding the arugula and toss together until it is just wilted. Add a few drops of pasta water and olive oil to the pan to achieve a creamy consistency. Adjust the seasoning. Spoon into warm bowls and top with the seared calamari dividing the rings and tentacles evenly among the bowls.

Spicy Italian Sausage and Olive Linguini

April 23rd, 2011 § 0 comments § permalink

Serves 6


Olive oil
4 cloves garlic, chopped fine
1 tablespoon fennel seeds
1 teaspoon red chili flakes
3-4 links of spicy Italian sausage (taken out of casings) (recipe follows)
1½ cups parsley, chopped fine
1 cup black olives, sliced
1 (12 ounce) can plain tomato sauce
1¼ cup heavy whipping cream
1 pound linguini noodles, cooked


In a large sauté pan, over medium heat, add oil. Cook garlic, 1 to 2 minutes or until fragrant. Add the fennel seeds and red chili flakes and cook a minute or two. Add the sausage and cook until browned. Add the parsley and olives and cook another minute or two. Increase the heat to medium high and add the tomato sauce and cook until all excess liquid is dissolved. Turn off the turn burner and add heavy cream and combine well. Toss together with cooked linguini and serve.

Eugene Sausage Pasta

November 19th, 2010 § 0 comments § permalink

Serves 8


Olive oil
6-8 cloves garlic, chopped fine
1 tablespoon dried fennel seeds
1-2 teaspoons dried red chili flakes
1 pound spicy Italian sausage
1 bunch fresh parsley, chopped fine (flat leaf)
2 teaspoons salt
1 small can tomato sauce, 6 ounces
1 cup black olives, pitted and sliced
1 cup heavy whipping cream
1 package (box) linguini, cooked, 16 ounces
Freshly grated parmesan
Black pepper


In sauté pan, place olive oil, garlic,  place on medium heat. Add fennel seeds and chili flakes and cook about 30 -45 seconds. (This process enhances the flavor of the oil and adds to the flavor of the cooked sausage and sauce.) Add the sausage, making sure to take it out of the casing and break it up in small pieces. Continue to cook until brown, making sure to break apart and larger piece of meat. Once the sausage is browned and crumbly, add the parsley and the salt, stirring and cooking a few more minutes. Add the black olives, mix well.  Toss in tomato sauce, mix together well and continue to cook until all liquid is absorbed. The tomato  sauce will become tomato paste like and should be  sticking tightly to the meat.  Once the sauce is totally absorbed into the meat about 5 minutes approximately of stirring while keeping the burner on medium heat, reduce the temp to low and pour in the heavy cream. Mix together until all the cream is mixed in, turn the burner off.   Toss  the sauce together with cooked linguini. Season with salt to taste.

Freshly grated parmesan cheese and black pepper are a MUST on top!

Ensalada de Atun & Anchoas (Tuna and Anchovy Salad)

November 3rd, 2010 § 0 comments § permalink

Recipe adapted from the Food of Spain cookbook by Vikki Harris

Serves 6


½ cup almonds
½ cup hazlenuts
¼ cup extra virgin olive oil (Spanish)
6 cloves garlic
3 slices white bread, crusts removed, cut into quarters
2 roasted red peppers, deseeded and destemmed
4 tablespoo ns sherry vinegar (Spanish)
Juice of 1 lemon
3 tablespoons fresh flat leaf parsley, chopped fine
4 cups baby lettuce
8 ounces canned or jarred Spanish tuna in oil or water, drained
8 anchovies
1 medium red onion, sliced thin in rounds
2 medium tomatoes, cut into wedges
½-1 cup black olives (about 15-20 olives)
Freshly cracked black pepper


Preheat oven to 350°F. On a baking sheet, place nuts and roast in oven for about 5-7 minutes or until golden color and fragrant. Cool and then remove skins from hazlenuts by rubbing together in a clean towel.
In a medium sauté pan heat 2 tablespoons olive oil and 2 cloves garlic and bread and fry the bread flipping over until crispy brown (1 minute on each side). Drain and set oil aside and place bread on paper towel to drain excess oil.
Place roasted red pepper, nuts, 2 tablespoons olive oil, 4 garlic cloves, sherry vinegar, lemon juice nd parsley into food processor until smooth, season with salt.
Arrange lettuce in a wide shallow dish, place tuna, red onions, bread slices, anchovies, tomatoes and olives across the top. Drizzle dressing over the top. Serve with cracked black pepper.

Herbed Tapenade

October 8th, 2010 § 0 comments § permalink

Serves 15


½ cup extra virgin olive oil
3 cloves garlic, chopped
½ medium yellow onion, chopped fine
1 red bell pepper, chopped fine
1 yellow pepper, chopped fine
1 orange pepper, chopped fine
1 cup black olives, chopped fine
1 cup walnuts, chopped fine
1 small jar capers
3 small anchovy fillets
1 cup fresh parsley, chopped fine
¼ cup fresh basil, chopped fine
¼ cup fresh marjoram, chopped fine
½ cup red wine vinegar
Salt and pepper


Mix in a food processor until blended well. Season with salt and pepper. Serve with bread.

Where Am I?

You are currently browsing entries tagged with black olives at Recipes.