Author: James R. Kirkley, III
Delicious and simple this soup can be made in minutes and can be a meal in itself.
2 cans, garbanzo beans
4 cups, chicken broth or vegetable broth
1 2″ sprig, fresh rosemary
1 clove, garlic – whole
1/2 teaspoon, red chili flakes
3 tablespoons, il Fustino Extra Virgin Olive Oil (Olio Nuovo or Organic Mission recommended)
salt and fresh ground pepper – to taste
il Fustino Organic Truffle Oil – to taste
- Heat olive oil in large high sided pot
- Add garlic clove, chili pepper and rosemary sprig, cook for a minute or two but do not brown garlic
- Add the cans of garbanzo beans with liquid and 3 cups of chicken stock, bring to a boil
- Reduce heat to medium and cook mixture for 20 – 25 minutes — there should be only a few bubbles. Add more stock if necessary.
- Remove one fourth of the garbanzo beans and set aside.Strip the remaining rosemary from the sprig.
- With a blending wand, puree the liquid and the remaining garbanzo beans in the pot. When done return the reserved garbanzo beans to the pot.
- Season to taste with salt and pepper and serve in bowls.
- Drizzle each serving with il Fustino White Truffle Oil or il Fustino Rosemary olive oil for an extra visual touch and the flavor
You may add bits of broken spaghetti or cubes of toasted day-old bread. The pasta should be added after the puree occurs. Cook the pasta in the pureed broth about 10 minutes.
Good fresh olive oil adds a special character to this simple dish. Use Olio Nuovo if you can get it.
Serve with roast meats, such as beef or pork. Goes especially well with a pot roast.
6 russet potatoes, unpeeled – washed and cut into 6 – 8 pieces each
12 carrots – peeled and cut into 1 inch pieces
6 small, onions – peeled and quartered
6 cloves, garlic – coarsely chopped
1 bunch, fresh thyme – whole
1/4 cup, good fresh olive oil (Olio Nuovo if possible)
freshly ground black pepper
- Heat oven to 400 degrees
- Prepare all vegetables and place in a large bowl
- Add olive oil and toss
- Grind in pepper and sprinkle with salt
- Taste a carrot piece for salt. Vegetables should be reasonably salty to the taste and quite peppery
- Add thyme and toss once more
- Place all in a large Teflon baking pan and spread evenly
- Place in oven uncovered and roast for 30 minutes
- Turn vegetables over, redistribute and continue roasting for 30 to 40 more minutes. Carrots and onions should be browned and caramelized. Potatoes should be fork-tender
- Serve immediately
Although you can use regular extra-virgin olive oil in this recipe, olio nuovo (new oil) works better. It’s pungent enough to stand up to the roasted garlic’s strong flavor
2 heads, garlic
2 teaspoons, extra-virgin olive oil – divided
Kosher salt and pepper
1 loaf ciabatta – sliced 1/4 in. thick (you will need 14 slices)
1/4 cup, olio nuovo
- Preheat oven to 400°. Cut tops off garlic heads (enough to expose cloves) and discard. Brush cut side of each garlic head with 1/2 tsp. extra-virgin olive oil, then sprinkle with salt and pepper.
- Place each garlic head on a sheet of foil; enclose in foil and twist tops closed. Bake 40 minutes. Remove foil packets, untwist tops, and drizzle each garlic head with another 1/2 tsp. extra-virgin olive oil. Return open garlic packets to oven and bake for 20 minutes.
- Remove garlic from oven and increase heat to 450°. Squeeze garlic cloves from garlic heads (or pop cloves out with a knife) into a small bowl. Mash garlic with a fork.
- Toast ciabatta on a grill pan at medium-high heat. Sprinkle with salt while toasting.
- Spread roasted garlic on toasts. Drizzle with olio nuovo and sprinkle with a bit more salt and pepper. Serve immediately.
This is more of a suggestion than a recipe; Pinzimonio is one of the best ways to assess and appreciate the virtues of the ultimate EVOO, the young and spicy Olio Nuovo. The dish is basically a array of raw vegetables — baby fennel, celery, red bell peppers, scallions, artichokes, fresh green beans, radishes, you are in control!
1 large, red, green or yellow bell pepper
4 large, scallions
6 small, purple artichokes
1 large bulb, fennel
1/2 cup, cauliflower – florets
4 celery stalks
4 large, carrots – peeled
4 small, endive
6 medium, radishes
1/4 pound, tiny French beans
1 cup, il Fustino Olio Nuovo
1/4 cup, Sea salt & freshly ground black pepper
1/4 cup, freshly grated Parmigiano-Reggiano
- Cut all vegetables into easy to handle shapes, think finger friendly. Blanch and refresh the green beans.
Author: Laura S. Kirkley
1 package, Pappardelle Nests
6 tablespoons, il Fustino,Olio Nuovo – divided
1 teaspoon, kosher salt
12 cloves, garlic – chopped
1/4 teaspoon, red pepper flakes
3 tablespoons, fresh Italian parsley – chopped
il Fustino, Olio Nuovo (for additional dressing)
Parmesan cheese (optional) – freshly grated
- Cook Pappardelle according to package directions
- While pasta is cooking, gently heat 3 tablespoons of Olio Nuovo and salt in a 10-inch skillet over low heat
- Add the garlic and cook until it becomes straw-colored, stirring the garlic often to prevent it from becoming over cooked
- Remove from heat
- Add the red pepper flakes and parsley
- Drain the pasta, reserving about 1/2 cup of the cooking water
- Add the garlic and olive oil mixture to the pasta as well as the remaining 3 tablespoons of Olio Nuovo
- Stir to combine, adding some of the reserved cooking water to help coat pasta with the sauce
- Add Truffle salt to taste
- Dress with additional Olio Nuovo
- Serve with freshly grated Parmesan cheese
The classic Italian dish “Pasta aglio e olio” is a pasta with a colorful history. “Its humble origins are in the shanty towns of Rome, but it is now a universal favorite, especially among Rome’s chic insomniacs,” writes Italian food expert Marcella Hazan.
Author: Chef James R. Kirkley, IV
What makes this appetizer so great is the complementary textures: creamy, salty burrata with curly kale that has been freshly sautéed in a little bit of olive oil, and the crunch of the toasted, garlic-rubbed bread.
1 baguette, rustic baguette – sliced diagonally to form long slices
1/4 cup, il Fustino Olio Nuovo
2 cloves, garlic – peeled and minced
1 bunch, curly kale – roughly chopped
1/2 teaspoon, salt
1/4 teaspoon, freshly ground black pepper
1/2 cup, water
1 clove, garlic – peeled
16 ounces, Burrata
- Set oven to broil.
- On a baking tray, line up baguette slices.
- Pour 1/4 cup of Olio Nuovo into a small bowl, using a pastry brush, brush onto the tops of the baguette slices.
- Broil until tops are slightly brown and crispy.
- While bread is toasting, heat 2 tablespoons of Olio Nuovo in saute’ pan over medium heat.
- Stir into oil 1 garlic clove, kale, salt, and pepper. Stir in water and cover, cook until kale is wilted and tender. Set aside.
- Using whole peeled garlic clove, rub tops of toasted bread slices
- Spread 1 to 2 tablespoons of Burrata on each slice of bread and top with spoonful or sauteed kale.
- Serve warm.
Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture.
15 1/2 ounce can 1, butter beans – drained
1/2 red onion – diced fine
1/2 cup, il Fustino Olio Nuovo olive oil or your favorite olive oil
salt and pepper – to taste
- Combine all ingredients and allow to set for one hour before serving.
The beans can be made from scratch, however, I find a can of high quality beans make this dish easy and delicious. I use Delallo Premium Quality Butter Beans. The beans have a great tooth-feel and are creamy. The amounts used in this recipe are based on a first course for four people, however, this recipe can be easily scaled up to larger portions.