Recipes Featuring Extra-Virgin Olive Oil
View all 1436Zucchini in Scapece
The method of “in scapece” is to fry vegetables (or proteins, especially fish and seafood) in oil, then add vinegar, herbs, and sometimes garlic. The warm, pan-fried food is then left to cool and marinate in a flavorful dressing. It’s not quite a pickle as it’s not as acidic, so it’s a versatile side dish or antipasti that goes with just about anything. Here, I lighten the dish and skip the frying- making this lighter, brighter, and easier than the original.
Italian
Penne Rigate with Sausage, Mushrooms, and Ricotta
This recipe will become a regular request from your family and guests. It is often known as boscaiola, or “of the forest,” because of the earthy mushrooms in the sauce. Definitely one of Tanya’s favorites, this dish spent many years on the menu of my restaurants. On cold winter nights in New York City, when Tanya and her teenage friends had no other place to go, I would serve them this pasta followed by hot chocolate in our private dining room. I loved seeing them so full, chatty, and happy. It is easy to assemble, flavorful, and filling.
Italian
Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce
This utterly faithful recipe perfectly recreates a New York City halal-cart classic: Chicken and Rice with White Sauce. The chicken is marinated with herbs, lemon, and spices; the rice golden; the sauce, as white and creamy as ever.
Middle Eastern
Pasta with Guanciale, Radicchio and Ricotta
This incredible pasta is packed with delicious ingredients, including guanciale (cured pork jowl), radicchio and sautéed red onions.
American
Winter Minestrone
As with my Summer Minestrone, think of this recipe as a template for any hearty winter vegetable soup. You can vary the dried beans and include other vegetables- such as leeks, potatoes, sweet potatoes, turnips or rutabaga, parsnips, or myriad winter greens, like escarole, spinach, and chard.
Italian
Pan-Seared Scallops with Caper-Raisin Sauce
Gordon Ramsay's classic pan-seared scallops with a sweet and savory caper-raisin sauce. The key is to get a perfect golden crust while keeping the scallops tender and barely cooked through. This elegant dish showcases proper technique and balanced flavors.
British