Tag Archives: olive oil

Insalata di Polpo, Octopus salad

July 28, 2013

Carlo is always fishing, at this moment Octopus is abundant and he catches a lot. Antipasto served at the bar under the almond trees you will find this delicious octopus salad.

Insalata di Polpo
Serves 8 antipasto plates
Ingredients:
1 1/3 pds (600 grams) octopus (preferably fresh)
2 cloves of garlic
2 cups (473 ml) Extra Virgin Olive Oil
2 cups (473 ml) lemon juice
1 bunch flat-leaf parsley
1 fresh green chili pepper
1 pinch of sea salt
1 carrot (peeled)
2 celery stalks (peeled)
1 lemon (zest removed and juiced)

Marinade:
Place the Extra Virgin Olive Oil into a large bowl and add the following.
Minced and pasted garlic with sea salt, finely chop the green chili, lemon minced zest of lemon and salt.
Wash, peel, and cut the stalks of celery and carrots into uniform small pieces and add to oil mixture

I a large sauce pan filled 3/4 in volume with water. Cover with a lid and turn on high heat and bring to a boil.
Rinse the Octopus and if you want, clean out the head and eyes.
When the water is boiling, insert a fork in your head and dip the Octopus in and out of the water allowing the tentacles to curl upward. When you see this has occurred emerge the Octopus into the water and let simmer at medium heat for 25-30 minutes.
The Octopus texture is chewy, so if you boil it for a few minutes too long it wouldn’t make a difference.

Let octopus cool and cut into bite sized pieces.
Mix the Octopus into the bowl of marinade, taste and adjust if you need more salt.
Let the salad to stand and marinate for a few hours but if you don’t have this time, it will becomes delicious nonetheless.

Just before serving, chopped the parsley and mix it in.

Tomatoes everywhere!

July 22, 2013

2 Replies

This year we are really lucky with our crop of tomatoes! We planted them into the soil this spring in two week intervals where during this gap, in May we experienced the last thunderstorms and the wind damaged some of them. This event caused us to be afraid that we would be without tomatoes this summer so we planted more. Beginning one month ago, we have been harvesting full boxes every week, different kinds. This small cherry tomatoes are my favorite, kissed by the sun and sweet as strawberries. This time of year we have a lot off guests in the garden and the favorite selection for antipasto in The Almond Bar is our Bruschetta Pantesca. The mix of the sweet tomatoes with the salty Capers are just divine, when served with a glass of Prosecco you’ll make someone happy!

Bruschetta Pantesca
The recipe is for approximately 20 to 25 bite sized bruschetta (you might want to double the recipe for they disappear as fast as you make them!)

Initial preparations; preheat oven to 400F (200C), then place one, or two bottles of prosecco on ice!

Ingredients:
20-25 small slices of Italian white bread
1 clove garlic (peeled)
Extra Virgin Olive Oil
1 pound (400-500 g) cherry tomatoes
1 Tablespoon Capperi di Pantelleria, rinsed and soaked
3 Tablespoon Extra Virgin Olive Oil
5 filets of anchovies in oil (drained)
2-3 teaspoons of Origano di Pantelleria
pinch of sugar to taste
salt and pepper to taste

Sprinkle on top to finish:
1 teaspoon dried Origano di Pantelleria (dried oregano) which is harvested in June and use the teaspoon for the entire recipe not one Bruschetta

Method:
Rinse and divide the tomatoes, (core them if not using cherry tomatoes) and cut them into small dices.

Cut each anchovy in 5 parts mix together with tomatoes, oil, sugar, capers and basil .
Season with salt and pepper.Preheat the oven on 400 F (200 C) grades.

Slice bread into thin disks and brush a little olive oil on each bread slice place on a oven tray and toast until golden, about 5 min. When toasted remove from the oven and rub the toasted bread slices with the garlic clove just to provide the taste, then, set a side.

Just before serving, ad a spoon or two of the tomato mix on each bread slice, sprinkle with some oregano. Next arrange on a platter. Set glasses and napkins out on the serving table along with the prosecco in a ice bucket pop the cork and start making people happy!

Capperi di Pantelleria http://shop.underthealmondtree.com/
Origano di Pantelleria http://shop.underthealmondtree.com/
Dinnerplate from http://newkamman.com/

Artichokes with lemon and garlic

April 15, 2013

The season for artichokes is here!
I just love them. I cook them many different ways. This recipe is my best, and it’s very simple to make. There are several varieties of artichokes. If you can find baby artichokes, they don’t contain the choke and are more tender, so the preparation will be shorter. If you are using the larger varieties you will have to remove the beard, or the choke, the hairy internal area found just above the heart as well as all the tough outer leaves. Either way, all efforts related to artichoke preparations are always worth the effort. This dish is perfect as appetizer, antipasto or as an accompaniment to grilled fish or chicken.

Artichokes with lemon and garlic
Serves 4
Ingredients:
4 baby artichokes or 2 large artichokes
1 whole bulb of garlic
2 Tablespoons Kosher salt
1/4 cup (0.6 dl) lemon juice
1/4 cup ( 0.6 dl) olive oil

A few sprigs of fresh oregano,parsley or thyme

1 large pot 5 cup (1.18 liters) capacity or more with lid large enough to accommodate 3 cups (7 dl) water and 1 1/2 cup (3.5 dl) olive oil for cooking of the artichokes. Placed on a medium burner and bring to a boil.
Lemon wedges and fresh herbs for garnishing the platter.

Method:
Clove, peel and mince the garlic. Place the kosher salt on top of the garlic and using the side of your knife work the salt and garlic together into a paste. Remove the stems from the herbs and mince. In a bowl combine 1/4 cup (0.6 dl) of olive oil, all lemon juice with the herbs and garlic salt to make the artichoke rub.

Rinse and clean each artichoke. Remove any outer leaves which appear to be sad, dry or cracked particularly near the stem. Use a scissor to remove any tips of the out leaves that contain a thorn.

NOTE: Use only stainless steel knives or scissors when working with artichokes!
High carbon knives react chemically with artichokes, any artichoke surface they come into contact will turn black. If you are using baby artichokes cut the artichokes in half, should you be using the larger variety of artichokes, cut them in quarters. Remove the beard, the fuzzy hairs located just above the artichoke’s heart, this is easily down with a teaspoon. You need to work fast for artichokes oxidizes and change color. Lemon juice will help prevent this, so rub the whole artichokes thoroughly with the artichoke rub, and don’t forget to get in between the leaves.

Add artichokes into the pot that has water and olive oil boiling. Go ahead and toss any extra artichoke rub into the pot as well. Lower the heat to allow the artichokes to simmer. The liquid should just cover the artichokes, as a thumb rule, one part olive oil with 2 parts water. Let them simmer about 15-20 minutes, if you have the larger type of artichokes you probably will need more cooking time. To check if the artichoke is ready, pull a leaf close to the center, if the leaf come off easily, it’s done. If not, cook more and check every 5 min, if you have the really big artichokes the cooking will be about 40 min. When it’s ready, let cool slightly in the broth, eat them lukewarm or cooled.

To serve, choose a high lipped or edged platter. Arrange the artichokes in the center of the platter and drizzle some of that beautiful broth over the artichokes. Garnish with fresh herbs and lemon wedges. Serve with bread to soak up the good broth.

Black eyed pea cassoulet with salciccia and sage

March 14, 2013

5 Replies

These lovely local beans (yes, black eyed peas are actually a bean) was harvested last spring and dried. The farmer who grows the beans is called Centesimo. That is his nickname. All men have nicknames in Pantelleria. Centesimo’s means penny, or cent. His nickname makes reference to the fact that he is very thrifty and frugal. He harvests all his seeds from his own fruits and vegetables that he cultivates. Centesimo and his wife live and grow their produce in Scauri, a village in the south west part of Pantelleria. When my friend Ines and I visited them this summer we got a lot of lovely products. I still had these black eyed peas, and was happy to use them last night.

Yesterday we had rain and hailstorms all day. The three of us, Carlo (the boyfriend), Igor (the dog), and I were freezing. We spent all day inside, reading, watching a movie and just chilled out in front of the fire.For dinner I cooked this bean cassoulet with salsiccia and sage. It turned out to be a perfect meal for this cold day.

The black eyed peas need to soak for 6-8 hours before you start cooking.

Black eyed pea cassoulet with salciccia and sage
Serves 4-6
To soak the black eyed peas:
2 cups (4.8 dl) of black eyed peas
6 cups (14.4 dl) of cold water
Put the black eyed peas in a bowl or a container.
Pour over the water and cover with a lid or a dinner plate.
Let soak for 6-8 hours in the fridge.
The cassoulet:
1 medium sized yellow onion
3 cloves of garlic
2 Tablespoons olive oil
1 bay leaf
2 dried chili peppers crushed or 1 teaspoon dried chili flakes
2 medium sized carrots
1 stalk of celery
2 teaspoon salt
3 cups (7.2 dl) of white wine
2 cups (4.2 dl) of water
4 cups (9.6 dl) of soaked black eyed peas ( they will double in size after soaking)
17 oz (480 grams) salsiccia
1/2 cup (1.2 dl) of cooking cream
12 cherry tomatoes
18 black olives
2 Tablespoons tomato paste
1 Tablespoon Dijon mustard
12 large sage leaves

Method:
Wash, peel and both the onion and garlic finely, saute in olive oil until golden and soft, add the bay leaf and chili flakes.
Wash, peel and cut the carrots and celery stalk in medium sized chunks and add to the onions with the black eyed peas, 2 cups wine, 2 cups water and 1.5 teaspoon salt.
Cover with a lid and cook on medium to low temperature for about 45 minutes then add the last cup of wine, continue cooking.

Add tomato paste, cream, sugar, Dijon mustard, cherry tomatoes and olives.
Sauté the salsiccia lightly in a skillet on the side then add to the bean stew.
Cook for another 20 minutes. Try the beans, they should be soft but not mushy,
you want them to have some texture. Crush the sage leaves and stir. Taste the stew before serving to see if more salt is needed. Serve with bread and red wine.

Dinner plate http://indiska.com/se

Carlo’s slow braised pork over rigatoni

January 23, 2013

This pasta with its slow cooked pork is one of Carlo’s standard recipes. With the rich saltiness, smooth pork with a twang of spicy, it’s hearty comfort food and perfect for these cold winter days. Making the sauce is easy-peasy, but need some time on the fire and if you happened to end up with leftovers – it tastes even better the following day.

Carlos slow cooked pork over rigatoni
Serves 4
Ingredients
3 cloves garlic
1 onion
1 tablespoon olive oil
2.2 lbs (1 kg) pork meat with bone (use pork loin or ribs)
1 teaspoon salt (sprinkled over cut pork prior to cooking)
1 tablespoon dried oregano
1 teaspoon dried chili flakes
1 bay leaf
2 cloves
1 cinnamon stick
4 carrots
1/2 cup (1.2 dl) red wine
3 cup strained tomatoes
2 tablespoons sugar
1 cup water
1 lbs (450 grams) Rigatoni pasta
4 oz (120 grams) Parmesan grated to taste

Method
Peel and finely chop onion and garlic. In a large pan over medium heat add olive oil when hot add onions and garlic cook until soft and golden. Cut the meat in medium-sized chunks, and let sear in the pan with the spices. Peel and cut medium-sized pieces of carrots. Add them to the pan along with the red wine, strained tomatoes and sugar. Simmer with the lid at medium heat for half an hour. Add water and turn down the heat. Let the sauce braise (slow-cook) for 60 minutes on low heat. Add more water if needed. Cook the rigatoni pasta according to instructions on the package. Mix the sauce and pasta together and serve immediately with fresh grated Parmesan cheese.

Dinner plate from Anthroplogie

Spaghetti alla Puttanesca

December 4, 2012

Spaghetti alla puttanesca is a flavorful, spicy and delicious pasta. The original recipe is with anchovies, tomatoes, olives, garlic and capers. This pasta has become a recurring classic dish in my kitchen. You could easily exclude the tuna and replace it with a couple of more anchovies as the original recipe. Just make sure you taste as the sauce cooks so it doesn’t get too salty.

Spaghetti alla puttanesca
Serves 4

Ingredients
1 lbs ( 450 gram ) of spaghetti (cook al dente according to the instruction on the package)
1 fresh red chili finely chopped or 1 tsp dried chili flakes
4 cloves of garlic finely chopped
1/2 medium sized yellow onion finely chopped
3 Tablespoons olive oil
6 filets of anchovies roughly mashed in pieces using a fork
16 pitted and chopped black olives
3 Tablespoons of capers from Pantelleria! http://shop.underthealmondtree.com/
(make sure you drain the capers first in cold water before adding to the sauce)
12-15 cherry tomatoes
1 can chunky style tomatoes
1/4 cup (0.6 dl) white wine
7 oz ( 200 grams) of good canned tuna in olive oil
2 Tablespoons of grind lemon zest
4 Tablespoons of finely chopped flat leaf parsley

Method
Heat a large pan and add oil, garlic, chili, onion and the anchovies.  Sauté until it is soft and the ingredients have melted together. Add cherry tomatoes, white wine, canned tomatoes, capers and olives. Season with sugar, black pepper and salt as needed. Make sure you test the saltiness before you add any salt. Most likely, the anchovies and capers will provide all the salt you’ll need.

Cook the spaghetti according to the instructions on the package.
Let the sauce cook together for about 12-15 minutes, if it ends up a little dry add a little of your pasta water.  One minute before serving, stir in the tuna and lemon zest and taste the seasoning.  Mix the sauce with the spaghetti, sprinkle some parsley and serve right away.

Olive oil cake

November 25, 2012

Since I got paid for my time picking with some of this beautiful extra virgin, cold pressed and fruity oil, I made what I have been wanting to try to make for a long time: an olive oil cake.
The first recipe I used was a disaster. It tasted too eggy and the olive oil flavor didn’t come through. Only Igor the dog was happy to eat it.
The second recipe has good flavor, but it came out too flat. This version was definitely not something you want to see in a photo. The third time is often the charm. It came out perfectly. It was moist and well balanced between the fine flavor of the olive oil and the lemon.

Olive oil cake
8 -10 pieces
For the baking pan:
1 tablespoon of butter
1 tablespoon of flour

For the cake:
6 eggs
1 1/2 cup (3.5 dl) sugar
5 tablespoons lemon juice
1 cup (2,4 dl) extra virgin olive oil
1 1/2 cup (3.5 dl) flour
1 1/2 teaspoon baking powder
1 teaspoon sea salt (I prefer Maldon)
1 tablespoon of lemon zest
3 tablespoons of pine nuts

Topping
1/4 cup (4 tablespoons) lemon juice
1/4 cup (4 tablespoons) of water
1/2 cup (1.2 dl) sugar
1/4 cup (4 tablespoons) lemon zest
2 tablespoons pine nuts
2 large sprigs of fresh rosemary

Preheat the oven to 350F (175 C)
Butter and flour a 9 inch ( 24 cm) baking pan.
Beat the eggs and sugar until they are light and fluffy, pour in the lemon juice, olive oil and sprinkle the sea salt. Continue whisking for another minute.
In another bowl, mix flour, baking powder, lemon zest, pine nuts.
Mix the ingredients from both bowls and pour into the baking tin.
Bake in the oven for 40-45 min in 350F ( 175C).

Topping
Use a small saucepan, cook the lemon juice with water and sugar until sugar is melted and fluid is reduced to half. Dry roast the pine nuts in a clean frying pan.
Add the lemon zest and the rosemary to the lemon syrup and set it aside to cool down.

Before serving the cake drizzle the syrup and spread the toasted pine nuts on the top.

The rain brought back the arugula

November 13, 2012

This arugula in was planted just before the summer and came in beautifully by the beginning of June. But in August we were ready to give up on it. Although we had been watering and pampering the leaves continuously, it looked burnt, brown, dried and hopelessly dead. I was convinced that this was the end for this little salad. Then suddenly 3 weeks ago it started to rain in Pantelleria. Four days of rain and there is now new fresh strong arugula spreading. It’s the beginning of November, we now have more arugula than we can eat, and it looks and tastes better than ever. Usually I would just eat the arugula as a salad, mixed with tomatoes and some buffalo mozzarella seasoned with olive oil, basil and sea salt or just with other mixed greens and olive oil, but since we now have so much of it I decided to make a pesto. With this arugula I didn’t have to add any pepper because of its strong, naturally spiciness, but this you have to try for your own taste what suites you. This pesto is great as a bread spread or to make a pasta like this spaghetti below. Arugula pesto
Ingredients
5 oz (150 grams) arugula
2 cloves of garlic
3 tablespoon lemon juice
1 teaspoon lemon peel
1 tablespoon of sea salt ( I used Maldon sea salt)
1 cup of olive oil
1/4 cup (40 gram) of pine nuts
1/2 tablespoon caster sugar
5 oz (150 grams) of parmesan cheese
Optional (if it’s needed, a little black pepper)
Method
Rinse the arugula and mix with all the other ingredients using a hand mixer or a food processor.
Taste to see if you want to add more sea salt.
The flavor of arugula differs a lot so if you thinks it’s a little pale in taste, just add some fresh grounded black pepper.

Spaghetti with arugula pesto
Serves 4
Ingredients
1 cup (2.4 dl) of arugula pesto
14 oz (400 grams) of spaghetti
Method
Boil pasta water with salt. Cook the spaghetti according to the time on the package.
In a large bowl on the side, put 1 cup or more of the arugula pesto.
When there is 1 minute left on the cooking time for the spaghetti, take 1/4 cup of the boiling pasta water and add with the pesto, stir the water in the pesto, this will heat up the temperature in the pesto sauce a little bit.
When the pasta is ready, mix it with the pesto and serve with some extra parmesan cheese.
Ceramic bowl and dinner plate from NEW KAM MAN

Caponata

November 8, 2012

Caponata is a traditional Sicilian course.
The recipes vary but should contain eggplant, celery and have a sweet and sourness. In some parts of Sicily seafood is included. The ingredients I used for this Caponata are all local products from the island of Pantelleria. Serve the Caponata as an antipasto with bread, or as a side course to go with fish or meat. The Caponata can be saved in the fridge for up to 7 days.

Caponata
Ingredients:
1/2 cup (1.2 dl) olive oil
3 aubergine, cut in large chunks
1 tablespoon of dried oregano
1 large red onion, peeled and chopped in bigger pieces
4 cloves of garlic, peeled and finely chopped
3 celery stalks, cut in pieces
8 large ripe tomatoes, cut in pieces and remove the seeds
2 tablespoons capers from Pantelleria (rinsed, soaked and drained)
1/2 cup (1.2 dl) of black olives (preferably sun or oven dried)
4 tablespoons of balsamic vinegar
4 tablespoons of sugar
1/2 cup (1.2 dl) of almonds (dry toasted and chopped in the pan)
5 tablespoons of tomato puree or concentrate
Sea salt and fresh black pepper
Optional:1 table spoon of fresh parsley to serve

Method
Use a large pan pour some olive oil, and place on the heat. Add the aubergine chunks and oregano, season with a little salt and toss around so the aubergine is evenly coated by the oil. Cook on a high heat until the aubergines are golden, then add the onion, garlic and celery stalks and continue cooking for another couple of minutes. Add a more oil to the pan when it’s getting dry. Throw in the drained capers, olives, balsamic vinegar and sugar. Add the tomatoes and simmer for about 20 minutes or until its tender. At last stir in the toasted almonds.Taste and season if you need with more salt, pepper, vinegar or sugar. Serve the Caponata room temperature sprinkled with almonds and parsley.

Dinner plate Anthropologie
Capperi di Pantelleria http://shop.underthealmondtree.com/product/capers
Origano di Pantelleria http://shop.underthealmondtree.com/product/origano-di-pantelleria

Pomegranates in the garden

October 26, 2012

Just outside the house that I use as my office space here in Pantelleria, there is a beautiful pomegranate tree, and at the moment it is full of lovely fruits that need to be picked before the birds eat them all. When I’m in NY or in Stockholm I buy pomegranates for their beauty and their powerful antioxidant qualities. Here, I just reach out and pick them by hand. The feeling is simply luxurious. Here is a simple and fast recipe for a pomegranate and quinoa salad with feta cheese and nuts.

Pomegranate quinoa salad
Serves 4

Ingredients
2 cups (4.8 dl) of quinoa
1 table spoon liquid ( or 1/2 cube) vegetable stock
7 oz ( 200 gram) feta cheese
1 cup ( 2.4 dl) of pomegranate seeds
4 oz (120 gram) of arugula
20 fresh mint leaves
1/2 cup (1.2 dl) mixed nuts
1 small red onion
salt, pepper and olive oil

Method
Rinse and boil the quinoa according to the instruction on the package, adding a spoonful of vegetable stock.
Set aside and allow to cool, sprinkle some olive oil and stir.
Chop the red onion into small pieces and chop the nuts into larger chunks.
Mix all ingredients and serve.

Under the Almond Tree

A Swede cooking in Pantelleria