Filtering by Tag: Ascolano

Chimichurri Sauce

Chimichurri sauce is great for marinating and basting grilled meats, as a topping for churrasco and chicken, and as a dressing for salads. 

1/2 cup OLIVE & VINE extra virgin olive oil, of your choice

2 tablespoons OLIVE & VINE Red Wine Vinegar

1/2 cup finely chopped parsley

3-4 cloves garlic, finely chopped or minced

2 small red chilies, finely chopped (about 1 tablespoon)

1 tablespoon finely chopped fresh oregano or 3/4 teaspoon dried oregano

1 tablespoon coarse salt, such as OLIVE & VINE Himalayan sea salt

1/2 teaspoon freshly ground black pepper

Mix all ingredients together in a bowl. Allow to sit for at least 30 minutes to release all of the flavors before using. Can be made 24 hours in advance and refrigerated.

Adapted from Cafe Delites.

Truffled Wild Mushroom Risotto

For the porcini/shitake mushroom stock:

5 cups water 

2 cups of a mixture of dried Porcini and Shitake mushrooms, coarsely chopped

Bring the water to a simmer and add the mushrooms. Allow to steep for 30 minutes, then strain. 

For the risotto:

5 cups mushroom stock

3 tablespoons OLIVE & VINE extra virgin olive oil

1 pound mixed wild mushrooms, thinly sliced

sea salt and freshly ground pepper, to taste

2 shallots, finely chopped

1 1/2 cups Arborio or Carnaroli rice
1/2 cup white wine

1 teaspoon OIVE & VINE White Truffle infused olive oil

1/2 cup freshly grated Pecorino cheese
2 tablespoons flat-leaf parsley, chopped

In a medium saucepan, bring the stock to a simmer and keep warm. 

In a large saucepan, heat the olive oil and add the mushrooms. Season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the shallots and saute for another few minutes until the mushrooms are nicely caramelized and the shallots are cooked through and translucent.

Add the rice and cook, stirring until well coated with olive oil and beginning to toast. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook, stirring constantly until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly until it is nearly absorbed between additions. The risotto is done when it is opaque and the sauce that has formed from the rice is creamy. This should take about 20 minutes total. Add the truffle oil, cheese and parsley at the very end, and adjust the seasoning if desired. 
Serve immediately.

Roasted Potato Salad

3 pounds red potato, unpeeled, cut into bite-sized pieces

1/4 cup OLIVE & VINE extra virgin olive oil of your choice 

1 tablespoon dried basil

1 tablespoon dried oregano

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon dried thyme

1 1/2 teaspoons salt

2/3 cup mayonnaise

1/3 cup fresh cilantro, chopped

1/3 cup purple onion, chopped fine


Preheat the oven to 375º. In a large bowl, toss the potatoes in the oil until coated well. Mix together the spices (next 6 ingredients) in a separate bowl. Add the spices to the potatoes, about ¼ of the mixture at a time, until coated liberally. You don't have to use all the spice mixture but make sure the potatoes are fully coated. 

Roast on a baking pan for 30 minutes, then flip and roast the other side another 15-20 minutes, or until golden brown and crispy. 

Remove from the oven and place in a large bowl. Let cool for about 3-5 minutes or until they're no longer hot but still very warm. Meanwhile, mix together the mayo, cilantro and red onions. Add this mixture to the potatoes and stir to coat thoroughly.

Best served warm or at room temperature.

Serves 5-6.


Basic Aioli (Fresh Garlic Mayonnaise)

2 egg yokes

2 teaspoons garlic, crushed 

1-½ teaspoons salt

1 tablespoon fresh lemon juice

1 cup OLIVE & VINE extra virgin olive oil (or an infused olive oil such as Rich Roasted Garlic, Smoky Chipotle Pepper, Persian Lime, Lemon or Tuscan Bouquet.) 


Pulse the first four ingredients in the food processor or blender until well mixed. SLOWLY, drop by drop, begin adding the olive oil while blender is running. Once the mixture begins to thicken, pour olive oil slowly in a steady stream. Continue until all oil is used and the mixture is thick and properly emulsified.