Group items matching

in title, tags, annotations or url

For the sea bass4 sea bass fillets 2 tbsp olive oil 25g/1oz butter4 tbsp white winesaltfreshly ground black pepperFor the sauce1 tbsp extra virgin olive oil 15g/½oz butter3 anchovy fillets2 shallots, finely chopped1 medium courgette, finely chopped 300ml½ pint vegetable stock200g/7oz rocket, roughly chopped, plus a few handfuls to serve

1 tbsp extra virgin olive oil 15g/½oz butter3 anchovy fillets2 shallots, finely chopped1 medium courgette, finely chopped 300ml½ pint vegetable stock200g/7oz rocket, roughly chopped, plus a few handfuls to serve

Method 1. First make the sauce. Heat the extra virgin olive oil and butter in a pan, add the anchovy fillets and cook, stirring over a gentle heat, until they have almost dissolved into the oil. 2. Add the shallots and courgette and cook until the shallots begin to soften, then add the stock, bring to the boil and simmer for one minute. 3. Stir the rocket, season with black pepper and simmer for a couple of minutes.4. Remove from the heat, allow to cool slightly, then mix in a blender until smooth. 5. Return to the pan and stir over a high heat with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy.

In a large pot brown onion and butter. Put floured ossobuchi, browning them on both sides and turning without pricking. Pour consommé, tomato, salt and cover. Cooking time at low fire: 1 hour 30 minutes. Five minutes before serving, make the “gremolada” obtained by mixing grated lemon skin, minced parsley, garlicon and anchovie. Ingredients for 4 people 4 pieces of shank of veal 4 cm high cutted in the low part, where the bone is little and stuffed of bone marrow only white flour; 50 gr of butter; minced onion; a ladle of consommé; 1 little minced tomato; grated lemon skin; a perfum of garlicon; 1 anchovie without fishbone; minced parsley; salt

Chewy, olive oil-enriched Italian focaccia is filling and delicious, either on its own, as an accompaniment to a meal, or with a green salad for a light lunch. The pizza-like flatbread tastes great plain, or with anything you want to add — herbs like rosemary, nuts, fruit or prosciutto, fennel and mozzarella. Start with our basic recipe for focaccia. Then go wild.

Easy Olive Oil Tart Crust - 250 grams (8.8 ounces*) light whole wheat flour (French T80), or a 50/50 mix of all-purpose and whole wheat - 1 teaspoon fine sea salt - 1 teaspoon dried herbs (I use rosemary or thyme) - 60 ml (1/4 cup) olive oil (or the oil of your choosing, provided it withstands cooking) - 120 ml (1/2 cup) cold water Makes enough to line a 28- to 30-cm (11- to 12-inch) tart pan. Grease the pan lightly if it doesn't have a nonstick coating. Combine the flour, salt, and herbs in a medium mixing bowl. Add the oil and mix it in with a fork. Add the water, mix with the fork until it is absorbed, then knead lightly (I do this with just one hand, in the bowl) until the dough comes together into a ball. Turn the dough out on a lightly floured work surface. Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan. Turn the dough by 45 degrees (a quarter of a circle) every time you roll the pin and back, adding a little more flour underneath and on the dough when it seems on the verge of becoming sticky. The trick is to do this in quick, assertive gestures (channel the spirit of Julia Child) to avoid overworking the dough. Transfer the dough carefully into the prepared pan and line it neatly. Trim the excess dough (re-roll it and cut into decorative shapes to top the tart), and place the pan in the fridge for 30 minutes to rest. You can then blind-bake the crust (prick with a fork first), or garnish it straight away, depending on the filling. Either way, it will take 20 to 25 minutes at 200°C (400°F) to bake thoroughly.

Radish Leaf Pesto - 2 large handfuls of good-looking radish leaves, stems removed - 30 grams (1 ounce) hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler - 30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts, which make the end result too bitter in my opinion) - 1 clove garlic, germ removed, cut in four - a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional) - 2 tablespoons olive oil, plus more to get the consistency you like - salt, pepper, ground chili pepper Put all the ingredients in a food processor or blender or mini-chopper, and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. (This can also be done with a mortar and pestle; it's great for your karma and your triceps.) Taste, adjust the seasoning, and pack into an airtight container (I use a recycled glass jar). Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.

Carottes et Betteraves Râpées - 450 grams (1 pound) carrots - 450 grams (1 pound) uncooked beetroots (get small, young ones, with smooth skin and firm flesh) - 2 cloves garlic, pressed or finely minced, or 1 teaspoon garlic paste - 1 tablespoon hazelnut oil (or walnut, or squash seed, or olive oil) - 1 tablespoon honey vinegar (or cider or balsamic vinegar) - 1 teaspoon strong Dijon mustard - Tabasco sauce or poblano pepper flakes, to taste - Smoked salt (or regular sea salt, or gomasio, or zaatar) - Freshly ground black pepper Optional add-ins: - Leafy fresh herbs (cilantro, chervil, flat-leaf parsley), chopped - Toasted nuts (almonds, pine nuts, cashews, peanuts) or seeds (sesame, sunflower seeds), or better yet, my new friend the dukkah - Shaved parmesan or cubed feta cheese or crumbled blue cheese - Mâche or baby spinach leaves - A grated apple or shallot - Any dried herb, spice, or spice mix you think might work (and you know there's only one way to find out) Serves 4 to 6. Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!) Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined. Add any desired add-ins and toss again. Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister. If you don't have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.

Peacamole - 300 grams (10 1/2 ounces, 2 cups plus 1 tablespoon) shelled green peas, frozen or fresh but not canned - 1 drop cilantro essential oil for cooking, or a small bunch fresh cilantro - 2 tablespoons whole almond butter (like peanut butter but made with unblanched almonds; look for it at natural foods stores) - 1 clove garlic, minced (optional) - 1 dash Tabasco sauce - Salt, black pepper Makes enough for an appetizer for 4.

Steam the peas for 14 minutes, or until tender, and let cool to just above room temperature. If you're using fresh cilantro, pluck the leaves and set aside. In the bowl of a food processor or blender, combine the peas, almond butter, cilantro (essential oil or fresh leaves), garlic if using, Tabasco sauce, a little salt and some pepper. Process until smooth. If the mixture is a bit too thick for the blade of the food processor to mix properly, add just a little bit of water, a teaspoon at a time, until soft enough to mix. Taste and adjust the seasoning. Spread on pieces of multigrain crispbread and serve. The peacamole can be made a day ahead and kept in the fridge in an airtight container; it will keep for 2 to 3 days. Recipe originally developed for ELLE à table, issue #63, March/April 2009.