Watch our ABC7 Cooking Segment….“March is a Great Month for Olives”

https://abc-7.com/news/local/2022/03/10/cooking-with-cal-delicious-dishes-featuring-olives/


Appetizer Serves 2 Green Olive and Mascarpone Spread Ingredients: 2 Cups Sicilian Green Olives, Cracked and Pitted 8 Oz. Mascarpone Cheese Room Temperature 2 Oz. Fresh Mint 1/2 Oz Heavy Cream 2 Oz. Sopra Fina Ricotta 1 Oz. Fresh Grated Parmigiano Cheese Italian Flat Leaf Parsley, Chopped Himalayan Salt and Fresh Ground Pepper Extra Virgin Olive Oil First Cold Press Olive Oil 4 2” Crostini cut on a Bias, Brushed with Olive Oil and Charred Method: Hand Crack Olives, Remove Pitt and Chop Chop Mint and Parsley, place in a large bowl with Olives Combine Cream, Ricotta, Parmigiano and a splash of Olive Oil Salt and Pepper to taste Mix well until silky smooth Spread Mascarpone on Crostini and Plate Drizzle with Olive Oil and Garnish with Italian Flat Leaf Parsley Entree Serves 2 Portobello Mushrooms, Heirloom Tomato and Fresh Basil sautéed with Garlic and Oil Ingredients: 1 Large Portobello Mushroom Cap, Sliced 1 Cup Colorful Baby Heirloom Tomato’s, Whole 2 Oz. Fresh Basil, Chopped 1/2 Oz. Fresh Garlic, Chopped 1/2 Oz. UnSalted Butter Italian Flat Leaf Parsley, Chopped Himalayan Salt and Fresh Ground Pepper Extra Virgin Olive Oil First Cold Press Olive Oil 8 Oz. Fresh Pappardelle Pasta Method: Bring 2 Quarts of water to a boil Coat the bottom of a medium sauté pan with Olive Oil and place on high heat Sauté Garlic until golden brown, add Mushrooms cook for 3 minutes Add Tomato’s and cook for 3 minutes Salt and Pepper to taste Drop your Fresh Pappardelle and cook for 90 seconds and Drain Add Basil, Butter and Drained Pasta and combine well Plate and garnish with Italian Flat Leaf Parsley



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