Recipe Ingredient: Vegetables

Pan-Roasted Chicken with Olive Oil Mashed Potatoes

Rustic Olive Oil Mashed Potatoes

  1. Cut potatoes into large dice cubes.
  2. Add potatoes to cold water and add 1 to 2 tablespoons of salt. Bring to a boil then reduce to a slow simmer. Cook potatoes until fork tender, about 10 to 15 minutes (the fork must go all the way through the potato with ease).
  3. Drain potato and set to evaporate extra water.
  4. Mash and fluff potatoes with a whisk until lumps are gone. (Important to drain all water off of cooked potatoes).
  5. Gradually add olive oil.
  6. The mashed potatoes should be light and fluffy.
  7. Season with salt and pepper and taste.
  8. Keep mash potatoes warm until ready to plate.

Pan-Roasted Chicken

  1. Pat chicken breast down with a clean paper towel to ensure the skin is dry.
  2. Season chicken breast lightly with salt and white pepper on both sides.
  3. Add olive oil to a pan, heat up and sear breasts, skin side down, until the skin is golden to caramel brown.
  4. Remove the breasts from the saute ́ pan and place skin side up in a metal oven-proof pan (such as a pie tin or a sizzler platter) and bake in a 350°F oven until done. This may be approximately 10-12 minutes. Use an instant read thermometer, to check doneness. (Temperature to 160°F and will finish to 165°F.)
  5. Serve evenly sliced chicken with sauce and potatoes.

Sauce Chasseur for Chicken

  1. Using the same pan in which the chicken was seared, add half the olive oil.
  2. Add shallots.
  3. Add sliced mushrooms and cook approximately 3 minutes while stirring.
  4. Add garlic and saute for one minute more. Do not overcook or brown garlic.
  5. Add the concasse tomato.
  6. Season with half teaspoon of salt and pepper.
  7. Add 8 oz chicken stock.
  8. Bring to a quick boil and simmer to reduce.
  9. Add the tarragon and parsley.
  10. Finish by adding the chilled cubed butter and stirring or shaking pan constantly (Monter au Beurre). Do not boil. Be careful not to break the sauce.
  11. Taste and adjust seasoning.
  12. Serve sauce with the sliced chicken breast.

Recipe provided by Culinary Careers Program (C•CAP) from The C•CAP College Scholarship Cooking Competition.

Caprese Cottage Cheese Bowl

  1. In a serving bowl, spread the cottage cheese evenly as the base.
  2. Top with cherry tomatoes, fresh mozzarella, and torn basil leaves.
  3. Drizzle with Filippo Berio Extra Virgin Olive Oil and balsamic glaze.
  4. Season with salt and freshly ground black pepper to taste.
  5. Sprinkle with toasted pine nuts for extra texture, if using.
  6. Serve immediately and enjoy as a fresh, protein-packed snack or meal!

Pesto Breakfast Casserole

  1. Preheat oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Layer ingredients: Spread the bread cubes evenly in the baking dish. Sprinkle spinach, tomatoes, cooked sausage or ham (if using), and mozzarella cheese over the bread.
  3. Mix the egg base: In a bowl, whisk together the eggs, milk, pesto, salt, and pepper. Ensure the pesto is well incorporated.
  4. Pour over layers: Pour the egg mixture evenly over the bread and toppings, pressing down slightly to ensure the bread absorbs the liquid.
  5. Top with Parmesan: Sprinkle grated Parmesan on top for an extra cheesy finish.
  6. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes or until the top is golden brown and the center is set.
  7. Serve: Let the casserole cool for 5-10 minutes before slicing. Serve warm with a drizzle of extra pesto or a sprinkle of fresh herbs, if desired.

Dense Bean Salad

  1. Combine ingredients
  2. Toss with vinaigrette
  3. Serve fresh and save leftovers for meal prep, packaged in Tupperware or deli containers

Swamp Soup

  1. Prepare the broth and spinach: Bring the chicken broth to a boil and fold in the spinach. Cook until the spinach wilts and shrinks. Using a slotted spoon, transfer the spinach out of the broth and into a blender. Let cool.
  2. Simmer the rice: Add the rice to the broth, bring it back to a boil, then reduce to a simmer. Let the rice simmer until the broth thickens and the rice starts to break apart (10–15 minutes).
  3. Blend the greens: Add garlic, ginger, scallion, jalapeño, parsley, and 2 tablespoons of olive oil to the blender with the spinach. Add 1/4 cup of water and 1 teaspoon salt, then blend until smooth (about 60 seconds). Add more water if needed for blending.
  4. Combine and adjust: Stir half of the spinach puree into the broth and taste before adding more. Adjust salt as needed. Fold in the pulled chicken and simmer briefly to combine flavors.
  5. Finish with olive oil: Drizzle the remaining 2 tablespoons of olive oil on top of the soup for a rich finish.
  6. Serve and garnish: Ladle soup into bowls and garnish with parsley or additional jalapeño slices as desired.

Grilled Vegetable Sauce Spaghetti alla Norma

  1. Cut the eggplant into bite size cubes.
  2. Coat it with olive oil, salt and pepper.
  3. Pan fry or roast in an oven (425f / 220c for 30 minutes) until its charred outside and tender inside.
  4. Cook the pasta in salted water according to the package instruction.
  5. In a large pan, fry some garlic with Filippo Berio Olive Oil, heat gently so you don’t burn the garlic.
  6. Pour in the Filippo Berio Grilled Vegetable sauce and heat through.
  7. Add the roasted eggplant, and tear in some fresh basil leaves.
  8. Stir in the cooked pasta, add some pasta water if the sauce is a little dry.
  9. Mix well and serve with grated Parmesan cheese on top.

 

Recipe provided by Chef Stacie Ma

Penne Arrabbiata with Prawns

  1. Add salt to a pot of boiling water.
  2. Add penne pasta and cook according to the package instructions.
  3. Fry garlic and fresh chili with a generous amount of Filippo Berio Olive Oil in a large saucepan.
  4. Add prawns and cook until pink.
  5. Pour in a jar of the Filippo Berio Arrabbiata sauce and warm through.
  6. Stir the pasta into the sauce (add some pasta water if it is a little dry).
  7. Sprinkle finely chopped parsley on top.
  8. Serve with grated Parmesan cheese.

 

Recipe provided by Chef Stacie Ma

Marinara Sauce Shakshouka

  1. Preheat oven to 400°F (200°C). Heat the Filippo Berio Olive Oil in an ovenproof, high-sided skillet set over medium heat; cook onion, garlic, cumin, salt, pepper and chili flakes.
  2. Cook, stirring occasionally, for 2 to 3 minutes or until vegetables start to soften.
  3. Stir in a jar of Filippo Berio Marinara sauce; bring to simmer.
  4. Cook, stirring occasionally, for 6 to 8 minutes or until thickened.
  5. Using a spoon, make 8 holes in the sauce; crack 1 egg into each hole.
  6. Baste each egg with a little of the sauce; transfer to oven.
  7. Bake for 10 minutes until eggs are soft-cooked or until desired finish.
  8. Garnish with basil and parsley.
  9. Serve with pita bread.

 

Tip: Sprinkle a bit of smoked paprika over the eggs to finish.

Eggplant Parmigiana

  1. Remove the stalks from the eggplants, slice them up into thin slices, and put to one side.
  2. Put 3 or 4 tablespoons of olive oil into a large pan on a medium heat.
  3. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of color.
  4. Add Filippo Berio Roasted Garlic Tomato-Based Sauce to the onion, garlic and oregano.
  5. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes.
  6. Meanwhile, grill the eggplant on both sides until lightly charred – you may have to do them in batches, as they probably won’t all fit into your griddle pan in one go.
  7. As each batch is finished, remove them to a tray and continue grilling the rest until they’re all nicely done.
  8. When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and a tiny swig of wine vinegar, and add the basil.
  9. Put a small layer of tomato sauce into your dish, then a thin scattering of Parmesan cheese, followed by a single layer of eggplant. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
  10. Toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan.
  11. Add all of the mozzarella cheese and place the dish in the oven.
  12. Bake at 375°F (190°C) for half an hour until golden, crisp and bubbly.

 

Tip: Drizzle hot chili oil over the top to give it a kick.

Gnocchi and Basil Pasta

  1. Heat oven to 400°F (200C).
  2. Empty 9 ounces (250g) of gnocchi into a heatproof bowl.
  3. Stir in a jar of Filippo Berio Tomato Basil sauce.
  4. Cut half a block of mozzarella (about 4oz. or 125g) into small chunks and dot these over the dish, spacing them evenly.
  5. Bake for 18-20 minutes, until the gnocchi are cooked through and beginning to brown.

 

Tip: Serve immediately and decorate with basil leaves for garnish

 

Recipe provided by Chef Lynn Clark