Filippo Berio - Appetizers & Snacks Archives

Olive Oil Bomboloni

Cook potatoes in pot of boiling salted water for 15 to 20 minutes or until tender. Pass through ricer while still warm; set aside. In small bowl, combine milk, sugar and yeast. Let stand for 5 to 10 minutes or until foamy.
In large bowl, whisk together flour and salt. Using wooden spoon, stir in potatoes, yeast mixture, egg, egg yolks and extra virgin olive oil until dough starts to form (or mix in stand mixer with dough hook attachment).
Transfer to lightly floured work surface. Knead until dough is smooth and elastic, adding up to 2 tbsp more flour if necessary. Place in greased bowl, cover and let stand for 1 1/2 to 2 hours or until dough is doubled in volume.
On lightly floured work surface, roll out dough until 1/2-inch thick. Using 3-inch round cookie cutter, cut out 16 donuts, rerolling scraps as needed. Transfer to lightly floured parchment paper–lined baking sheets, spacing at least 2 inches apart. Cover and let stand for 45 to 60 minutes or until donuts have doubled in volume.
Pour enough extra light olive oil into straight-sided saucepan to come 3 inches up side; heat over medium heat until deep-fry thermometer registers 375˚F. Gently drop in donuts; deep-fry for 3 to 4 minutes or until golden brown, turning halfway through cooking time. Drain on paper towel. Let cool completely.
Fill piping bag with chocolate hazelnut spread fitted with plain tip. Pierce hole in top center of the cooled donuts; fill with chocolate hazelnut spread. Dust with icing sugar.

Tip: Alternatively, fill donuts with jam or jelly instead of chocolate hazelnut spread if desired.

Bellini Peach Popsicles

In blender, purée peaches, grape juice, soda water, honey and lemon juice until smooth. Slowly pour in olive oil until blended.
Pour into 10 ice pop molds. Freeze for 4 to 6 hours or until firm.

Tip: Blend in 2 tbsp thinly sliced fresh mint or basil along with other ingredients.

Baked Olive Oil Chocolate Donuts with Hidden Veggies

Donuts: Preheat oven to 375°F. Grease or spray 12-mold donut pan. In large bowl, whisk together all-purpose and rye flours, sugar, cocoa, baking powder, baking soda and salt. In blender, purée spinach and milk until smooth. Add egg, oil and vanilla; pulse until blended, then whisk into flour mixture just until incorporated. Fold in beets and zucchini.
Pour batter into piping bag; pipe 2 tbsp batter into each donut mold. Bake for 12 to 15 minutes or until tester inserted into center of donut comes out clean. Transfer to rack; let cool in pan for 10 minutes. Reinforce donut holes with handle of wooden spoon if needed. Transfer donuts directly to rack; let cool completely.
Icing: Meanwhile, sift together icing sugar and cocoa powder. In food processor, purée avocado, lemon juice, olive oil, vanilla and salt until very smooth. Transfer to large bowl; stir in icing sugar mixture until smooth. Dip donuts in icing.

Tip: If you don’t have a donut pan, bake batter in mini muffin tins.

Tomato Crostini

Tofu Ricotta: In a food processor, pulse tofu, lemon juice, olive oil, nutritional yeast and salt until blended and smooth with a ricotta-like texture.
Crostini: Preheat oven to 375°F. On a baking sheet, toss together cherry tomatoes, olive oil, thyme, garlic, salt and pepper. Roast for 25 to 30 minutes or until tomatoes burst and become juicy.
Toast slices of bread. Spread tofu ricotta over toast; top with tomatoes. Garnish with parsley. Serve immediately.

Tip: Substitute baguette for sourdough bread if desired. Cut into 1/4-inch thick slices diagonally. Place onto parchment paper-lined baking sheet; toast in 350F oven, turning once, for 5 to 7 minutes or until golden brown.

Carrot Cake with Mascarpone Frosting

Cake:

Preheat oven to 350°F. Grease metal 13- x 9-inch cake pan with 1/2 tsp oil and dust with flour. Set aside.
In small bowl, stir carrots with buttermilk; set aside. In separate bowl, whisk together flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, allspice and cloves. Using electric mixer on high speed, beat together eggs, granulated sugar, brown sugar and vanilla for 3 to 5 minutes or until pale and thickened.
Reduce speed to medium-low; slowly pour in remaining oil in steady stream. Alternately add flour mixture in 3 additions and carrot mixture in 2 additions, starting and ending with flour mixture, until smooth. Fold in walnuts, and raisins (if using). Scrape into prepared pan and smooth top.
Bake for 45 to 50 minutes or until tester inserted in center of cake comes out clean. Let cool in pan for 10 minutes; turn out onto rack. Let cool completely.

Frosting:

In large bowl, stir together mascarpone, icing sugar, vanilla, orange zest and salt until smooth and well combined. Using electric mixer on high speed, beat cream until stiff peaks form when beaters are lifted. Fold gently into mascarpone mixture; spread over cake. Serve immediately or cover tightly and refrigerate for up to 3 days.

Tip: Mascarpone is an Italian cream cheese that is much richer than traditional cream cheese; it’s less tart with a creamier texture. If desired, substitute brick-style cream cheese for the mascarpone and increase icing sugar to 1/2 cup.

Hearty White Wine Turkey Stew

Season turkey all over with salt and pepper. Heat half of the oil in large Dutch oven set over medium-high heat; brown turkey in batches, adding more oil as needed, until golden. Using slotted spoon, transfer to plate; set aside.
In same pan, cook onion, mushrooms, garlic, sage and rosemary for 7 to 10 minutes or until softened. Stir in 1 cup broth, and wine, scraping up any browned bits; bring to boil. Cook, stirring occasionally, for 12 to 15 minutes or until liquid evaporates. Sprinkle flour over vegetables and stir to combine; cook for 2 minutes. Gradually whisk in remaining broth.
Stir in sweet potatoes; bring to simmer. Return turkey and any accumulated juices to pan. Cook, stirring occasionally, for about 45 minutes or until turkey is very tender and sauce is thickened. Add peas; cook for 2 minutes. Stir in cream and vinegar. Remove from heat. Garnish with parsley.

Tip: Stew can be made up to 3 days ahead, cooled, covered and refrigerated, then warmed gently before serving.

Crunchy Parmesan Roasted Chickpeas

Enjoy roasted chickpeas as a wholesome snack, salad topping or pasta garnish.

Preheat oven to 400°F. Line baking sheet with parchment paper.
Lay chickpeas in single layer between layers of paper towel; let stand for 20 minutes or until very dry. In bowl, whisk together oil, paprika, salt and pepper; add chickpeas, tossing gently to coat.
Spread chickpeas on prepared pan; bake, stirring every 10 minutes, for 35 to 40 minutes or until golden brown and crisp. Let cool completely on pan.
In large bowl, toss chickpeas with Parmesan. Store in an airtight container at room temperature for up to 3 days.

Vanilla Bean Olive Oil Semifreddo

Line 8- x 5-inch loaf pan with enough parchment paper to overhang edges. Set aside.
Using electric mixer, whip cream to medium peaks; refrigerate. In separate bowl, using electric hand mixer, beat together sugar, egg yolks and vanilla bean seeds. Place bowl in hot water bath; beat until light and fluffy and temperature registers 165ºF on instant-read thermometer.
Remove bowl from hot water bath. Place bowl on stand mixer; using whisk attachment, beat until thickened and light in color. Whisk in olive oil until emulsified; gently fold in whipped cream. Spoon mixture into prepared pan. Freeze for at least 8 hours or overnight.

Italian Wedding Soup

Meatballs:

Preheat oven to 400°F. Line baking sheet with parchment paper. In large bowl, stir together breadcrumbs, Parmesan, parsley, egg, salt and pepper. Crumble in ground chicken and sausage; mix gently until combined.
Roll into 3/4-inch balls; arrange on prepared pan. Brush with olive oil; bake for 8 to 10 minutes or until lightly golden brown and almost cooked through. Let cool slightly.

Soup:

Meanwhile, heat olive oil in large saucepan or Dutch oven set over medium heat; cook onion, carrots and celery, stirring occasionally, for about 10 minutes or until softened. Add garlic, salt, pepper and hot pepper flakes; cook for 3 minutes.
Pour in broth and add bay leaf; bring to boil. Add meatballs and reduce heat to simmer; cook for about 30 minutes or until slightly reduced. Stir in pasta and Parmesan. Cook for about 10 minutes or until pasta is tender and soup is slightly thickened. Stir in spinach; cook for about 2 minutes or until wilted. Discard bay leaf.
Ladle into soup plates. Drizzle with olive oil and sprinkle with additional Parmesan before serving.

Tip: Add a piece of Parmesan rind to the broth to release its flavor during simmering. Discard before serving.

Olive Oil and Cornmeal Stone Fruit Cobbler

Preheat oven to 375°F. Grease 8-inch square baking dish with 1/2 tsp of the oil. In bowl, toss together fruit, sugar, cornstarch, orange zest, vanilla and cinnamon until evenly coated; spoon into baking dish in even layer.
In separate bowl, stir together flour, cornmeal, granulated sugar, baking powder, salt and baking soda. Drizzle remaining oil and milk over top; stir until mixture forms sticky dough. Drop spoonfuls over fruit. Sprinkle with coarse sugar.
Bake for 50 to 60 minutes or until fruit is bubbling, and topping is golden brown and no longer doughy when lifted in center of dish. Let stand for 1 hour. Serve with dollops of whipped cream.

Tips:

Substitute mixed berries, apples or pears for the stone fruit if desired.
Add 1 tbsp additional cornstarch if using frozen fruit.