Filtering by Tag: Galega

Summer Herb Pesto

6 cups basil leaves, packed

2 cups mixed herb leaves (parsley, oregano, tarragon)

3/4 cup pine nuts, walnuts, or pecans, toasted

4-6 cloves garlic

1/2 cup parmesan, grated

1/4 cup pecorino romano, grated

sea salt, to taste

freshly ground black pepper, to taste

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

Combine the herbs, nuts, garlic and cheeses with a pinch of salt and pepper in a food processor or blender and process until pureed. With the machine running, slowly pour in the olive oil until desired consistency is reached.  Taste and add more olive oil or seasoning if needed.

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.