extravirginoliveoil

Fig, gorgonzola, walnut and watercress salad

Figs (Main)

150 g Gorgonzola (Main)

Walnut halves

Watercress, (or a large punnet of picked leaves)

tsp Vincotto, (available from delis and some supermarkets)

Tbsp Extra virgin olive oil

Lemon, (juice)

& pepper

Halve or quarter the figs, depending on size. Cut off the stems.

Arrange the watercress on a large platter and scatter over the walnuts. If not using fresh, lightly toast walnuts for 10 minutes in a medium-hot oven - 180C.

Arrange the figs and the cheese, then drizzle over the vincotto, olive oil, lemon juice and seasoning. Toss very gently with your hands and serve.

Emma Galloway's Smoky Carrot & Black Bean Tacos with Corn & Jalapeno Salsa

1kg carrots, chopped into bite-sized chunks

black beans

olive oil

oregano

tsp smoked paprika

1½ tsp ground cumin

coriander, including stems & roots

salt & black pepper,

gluten-free corn tortillas

iceberg lettuce

Tbsp extra virgin olive oil

corn cobs, kernels

red onion, finely diced

jalapenos

juice of 1 lime lemon

large, ripe avocados

Combine chopped carrots, drained black beans, olive oil, oregano and spices in a large bowl. Roughly chop the coriander leaves and some of the tender stems and set aside in a medium bowl to use in the salsa. Finely chop remaining coriander stems and roots and add to the carrots. Season well with salt and pepper. Transfer to an oven tray and roast, stirring occasionally, for 25–30 minutes or until carrots are tender and golden.

To make the salsa, heat olive oil in a large frying pan over medium-high heat. Add corn kernels and cook, stirring often, for 6–8 minutes or until charred in places. Remove from the heat and cool slightly before adding to the bowl of coriander. Stir through red onion, jalapenos and lime/lemon juice. Season to taste with salt and pepper.

To make the guacamole, mash avocados in a small bowl, add lime/lemon juice to taste, then season to taste with salt and pepper.

To serve, heat a corn tortilla in a hot dry pan or over a gas flame, then transfer to a clean tea towel to keep warm while you heat the rest. Spread a little mashed avocado down the centre of each tortilla, add a little shredded lettuce, a handful of roasted carrots and black beans, then top generously with salsa and serve immediately.

Panfried lamb shortloin with greens and greek lemon sauce

Lamb

Tbsp oregano

½ tsp Cracked black pepper

Garlic cloves, squashed

500 ml Chicken stock

Lemon juice, fresh

broccoli

g Snow peas, stalk ends cut off (Main)

Spinach leaves (Main)

Lemon, zest only

servings Steamed rice

Put the lamb into a large bowl and add the oregano, pepper, garlic and oil. Mix well and leave to marinate for 1 hour.

Bring the stock to a very gentle simmer in a saucepan.

Put the egg yolks and lemon juice into a roomy heatproof bowl and beat well. Reserve.

Remove the garlic from the lamb and season the lamb with salt. Heat a frying pan over moderate heat and panfry the lamb for about 4 minutes on each side for medium (pink and juicy on the inside but cooked). Remove from the heat, place on a plate, loosely cover with foil and allow to rest while you cook the vegetables and make the sauce.

Bring a large saucepan of salted water to the boil and add the broccoli. Bring back to the boil and boil 3 minutes then add the snowpeas and spinach and boil a further 2 minutes. Drain well.

Bring the stock to a rolling boil then remove from the heat. Whisking continually, add the stock slowly to the egg yolk and juice mix. Pour back into the saucepan and place directly over moderate heat and stir until the sauce thickens slightly. Do not boil or it will curdle. Taste and season with salt.

Slice the lamb on the diagonal across the grain of the meat. Serve the lamb on the vegetables with the sauce over it and sprinkled with the zest and the rice on the side.

This recipe for Cacio e Pepe Gnocchi is a quick and delicious recipe we developed specifically for our gnocchi. Colavita Gnocchi are fresh and vacuum packed—no one will know you didn’t make them by hand! The tarragon adds a bright flavor to this traditional dish. Dinner will be on the table in under 30 minutes!

Pair Recipe with Cacio e Pepe Gnocchi with: 
<a href="https://colavitarecipes.com/recipe/balsamic-marinated-chicken/">Balsamic Marinated Chicken</a>

Similar Colavita Recipes:
<a href="https://colavitarecipes.com/recipe/cacio-e-pepe-soup/">Cacio e Pepe Soup<a /> 
<a href="https://colavitarecipes.com/recipe/cauliflower-gnocchi/">Cauliflower Gnocchi<a />

Cacio e Pepe Gnocchi

Colavita Gnocchi

tbsp grated parmesan cheese

tbsp Colavita Extra Virgin Olive Oil

tarragon

½ tsp black pepper

salt

Reader recipe: Family sized slow cooked brisket stew

Brisket,

Onions, quartered (you want these big and chunky)

Carrots, chopped in big chunks

tins Canned tomatoes

Tbsp Smoked paprika

Tbsp Wine vinegar, Red wine

You can chop, mix and stir all the ingredients into your slow cooker the night before or in the morning (if you're a morning person), just turn it on to low as you walk out the door on your way to work.

Serve with mash potato, rice or bagette for a super easy and tasty family meal.

Nici Wickes: Ricotta gnocchi

ricotta

plain flour, plus extra as needed

grated parmesan (⅓ cup)

parsley and basil, chopped

tsp sea salt

garlic,

cherry tomatoes (fresh

chilli flakes

Mix the gnocchi ingredients together in a big bowl to form a soft, just-sticky dough. Don't overmix. Turn out onto a well-floured surface. Handle the dough gently, like a hot potato, and use plenty of flour.

Divide dough into two portions, then roll each into a 3cm-thick log. With a floured knife, cut into 2cm lengths, dusting with flour as you go. Set aside while you cook the tomatoes for the topping.

Heat oil in a large pan and add garlic. Cook for 30seconds then add tomatoes and chilli flakes and cook until tomatoes soften and become juicy. Turn off heat.

Cook gnocchi in a large pot of well-salted boiling water. Do this in batches, cooking for 4–5 minutes only (they will sink then rise to the surface). Remove the gnocchi with a slotted spoon and transfer directly to the pan with the tomatoes.

Toss gnocchi with tomatoes and serve with grated parmesan, a squeeze of lemon juice and basil leaves.

Barbuto kale salad

Anchovies, canned fillets (Main)

Garlic cloves, crushed

Egg yolk

Dijon mustard

Lemon juice

Tbsp Rice vinegar

Extra virgin olive oil

Pecorino, shaved

Garlic clove, crushed

Salt

Panko breadcrumbs, breadcrumbs (Main)

To make crispy garlic crumbs, mix oil with garlic and salt and season to taste with pepper. Toss through breadcrumbs to coat. Spread out in a shallow oven dish and bake at 180C until golden (about 8 minutes for panko or 20 minutes for fresh breadcrumbs).

While crumbs are cooking, wash the kale, shake off water and remove stems. Shred finely and place in a salad bowl. On a chopping board make a paste with the anchovies and garlic. Place in a small mixing bowl with the egg yolk, mustard, lemon juice, rice vinegar and oil and whisk to combine to a creamy sauce.

Pour dressing over the kale, add cheese and toss to coat. Transfer to a serving bowl, top with crispy garlic crumbs and serve.

Zaatar and feta pinwheels

Butter

Za'atar,

g Feta, Crumbled (Main)

Egg, Lightly beaten

Tbsp Parmesan cheese, Grated

½ tsp Sumac powder, Optional

In a bowl mix the za'atar and the olive oil and keep aside.

Take each sheet of puff pastry (lightly thawed till it is pliable). Place on work bench and apply about 1-1/2 to 2 tbsp of the za'atar mixture. Spread / brush evenly in a thin layer. Leave 1 cm of one end of the pastry uncovered.

Sprinkle ½ a portion of the crumbled feta cheese on top of the za'atar. Brush the uncovered portion of the pastry with a little water. Roll the pastry to form a log.

Repeat with the 2nd sheet of puff pastry.

Wrap the za'atar rolls in cling wrap or the plastic that separates each sheet of pastry and keep in the freezer for about 15-20 minutes. This allows the pastry to firm up and makes it easier to cut.

Preheat your oven to 200 deg C. fan (Refer to package instructions for temperature and cooking time).

Remove the rolls from the fridge and cut in ½ "rings. (I get 18 pinwheels per sheet).

Place the pinwheels on your baking trays lined with baking paper. Lightly brush egg over the pinwheels.

Mix the sumac and grated parmesan together. Sprinkle a wee bit over each pinwheel. Put the trays in the oven to bake (should take around 15-20 minutes).

Remove from oven and cool on a cake rack. Store in an airtight container once cool.

Beef cheek crockpot ragu with pappardelle

Onion,

Carrot,

Celery,

Tbsp Thyme leaves, fresh

Garlic cloves, finely sliced

kg Beef cheek (Main)

Red wine

Beef stock

½ tsp Green peppercorns, optional

tsp Cornflour

500 g Dried pappardelle (Main)

Parmesan cheese,

Prepare your crockpot (slow cooker) or preheat oven to 140C and get a large casserole dish.

Heat the 2 Tbsp olive oil in a fry pan; add the onion, carrot, celery and thyme, cook for 10 mins or till the mixture is soft but not coloured, add the garlic and cook for another couple of minutes. Pour mixture into the crockpot.

Keep the same pan on the heat, add 1 Tbsp olive oil and sear the beef cheeks on all sides to brown. Place the beef cheeks into the crockpot.

Pour the red wine into the frypan to deglaze then add the beef stock. Bring to the boil then pour over the beef checks. Season with salt and pepper (and/or ½ tsp green peppercorns if using).

Cook the beef cheeks in the crockpot for 6 hours (or for 4 hours in a conventional oven).

When the beef cheeks are cooked, remove them from the crockpot and set aside.

Pour the cooking liquid into a saucepan, skim fat from the top and bring to the boil.

Mix the cornflour with 2 Tbsp of water and stir through the cooking liquid to thicken the sauce.

Shred the beef cheeks and return tothe sauce, mixing to combine. Seasonto taste.

Cook the pappardelle following the packet instructions in a large saucepan of well-salted boiling water till just cooked — al dente. Drain and drizzle over a little extra virgin olive oil.

Reheat the beef cheek ragu, portion the pappardelle into four pasta bowls, then top with the ragu, sprinkle over a little chopped parsley and parmesan shards if desired.

Slow roasted greek lamb

kgs Lamb shoulder (Main)

Garlic cloves

Lemons

Chicken stock

Dry white wine

Red onions

Agria potatoes

Kalamata olives, pitted

Make the herb past to rub on the lamb. Place the garlic, ½ cup oregano leaves, the zest of one lemon and a pinch of salt in a pestle and mortar and grind (or blend in a food processor). Place into a bowl and add lemon juice (from the grated lemon), a drizzle of olive oil and combine. Cut the remaiing two lemons into quarters, these will be placed in the roasting dish.

Place the lamb in a roasting dish. Season with salt and pepper, a drizzle of olive oil and rub in the herb paste. Place the olives, remaining oregano leaves and lemon quarters around the lamb and pour in the wine and stock. Cook for 1 hour.

Cut the red onions and potatoes into quarters.

After the lamb has cooked for one hour uncover and baste the lamb with the pan juices. Add the potatoes and onions. Place the foil back and cook for another hour at a reduced temperature of 150 degrees. After an hour remove the foil and cook for another 30 minutes.

The total cooking time is 2.5 hours. (you can cook for another 30 minutes if you prefer). After it has finished cooking remove the lamb from the oven and let it rest for approx. 15 minutes. Serve with the potatoes, onions and olives.

Leek and potato soup

g Butter

Potatoes,

Onion, diced

cloves

Bay leaves

tsp Thyme leaves

Crusty bread

drizzle Extra virgin olive oil

Heat a heavy-based saucepan and melt the butter. Add the vegetables, including the garlic, and stir over a gentle heat for 10 minutes or until the vegetables are soft.

Just cover with water, add the bay leaves and thyme then simmer until the potato is soft. Remove the bay leaves.

Season and puree until smooth. Fry the reserved leeks in extra virgin olive oil and top each serving, drizzling with the oil. Serve warm in warmed soup bowls with bread.

Roasted eye fillet

whole Eye fillet of beef, approx 1.5kg (Main)

Black pepper

herbs,

If eye fillet has not been trimmed, remove long strip of silverside. Rub eye fillet with olive oil and season generously on all sides with salt and pepper. Allow eye fillet to reach room temperature.

Heat a large frying pan or grill over a high heat. When hot add eye fillet and sear until golden on all sides. Transfer seared eye fillet to a baking tray and place in preheated oven for: rare – 25 minutes or an internal temperature of 55°C - medium rare – 30 minutes or an internal temperature of 60°C - medium –an internal temperature of 68°C - well done an internal temperature of 75°C or above. Note cooking times will vary depending on the size of your piece of meat.

I suggest checking internal temperature of meat 20 minutes into cooking time and every 6–8 minutes after that. When cooked to your liking, remove eye fillet from oven, loosely cover with foil and allow to rest for 15–20 minutes. Once rested, carve meat in slices, drizzle with pumpkin pesto and garnish with fresh herbs.

Chickpea eggplant salad

Eggplants, large, halved lengthways then cut crossways into thick slices (Main)

tsp Ground cumin

0 Freshly ground black pepper,

Red peppers, large, thinly sliced

Garlic, crushed

Lemon, finely zested

Rocket leaves, or baby spinach

parsley

Pomegranate seeds, to serve, (optional)

Garlic

Coconut yoghurt (Main)

Tbsp Tahini

Preheat oven to 220°C fanbake and line 2 oven trays with baking paper for easy clean-up.

Place eggplant on a tray, sprinkle with cumin, salt, and pepper, drizzle with 2 tbsp oil, and toss to coat. Spread out in a single layer. Arrange pepper slices on the other tray and sprinkle with 2 tbsp oil, salt, and pepper. Roast until peppers are tender and starting to char and eggplant is golden and tender (about 20 minutes for peppers and 30 minutes for eggplant). Set aside to cool, covering eggplant with a clean tea towel so it steams and softens further as it cools.

While veges are cooking, cook chickpeas, 2 tbsp oil, garlic, and lemon zest over a medium heat for 5 minutes. Remove from heat, season, and add lemon juice.

To make Vegan Yoghurt Dressing, crush garlic to a paste with salt then stir into yoghurt with tahini and lemon juice. If desired, add a little water to thin.

Arrange salad leaves on a platter. Add the roasted veges, the chickpeas and their juices, and the parsley. Drizzle with Vegan Yoghurt Dressing and serve the rest in a jug on the side. Sprinkle salad with pomegranate seeds, if desired, and serve.

Top 13 extravirginoliveoil recipes from across the web

The most viewed extravirginoliveoil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fig, gorgonzola, walnut and watercr...

Emma Galloway's Smoky Carrot & Blac...

Panfried lamb shortloin with greens...

Cacio e Pepe Gnocchi

Reader recipe: Family sized slow co...

Nici Wickes: Ricotta gnocchi

Barbuto kale salad

Zaatar and feta pinwheels

Beef cheek crockpot ragu with pappa...

Slow roasted greek lamb

Leek and potato soup

Roasted eye fillet

Chickpea eggplant salad

Top 13 extravirginoliveoil recipes from across the web

The most viewed extravirginoliveoil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fig, gorgonzola, walnut and watercr...

Emma Galloway's Smoky Carrot & Blac...

Panfried lamb shortloin with greens...

Cacio e Pepe Gnocchi

Reader recipe: Family sized slow co...

Nici Wickes: Ricotta gnocchi

Barbuto kale salad

Zaatar and feta pinwheels

Beef cheek crockpot ragu with pappa...

Slow roasted greek lamb

Leek and potato soup

Roasted eye fillet

Chickpea eggplant salad

The most viewed extravirginoliveoil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine