68 THE QUEENS COURIER • FALL FOOD • NOVEMBER 1, 2018 FOR BREAKING NEWS VISIT WWW.QNS.COM
fall food
Italian-Inspired Dishes
Delightful dining that honors heritage
Italy is one of the world’s great food
nations, and many dishes have Italian
roots. In honor of Italian heritage, light
up the dinner table and impress your
friends and family with sophisticated, traditional
Italian recipes.
Creating a true taste of Italy means
including an abundance of smooth,
high-quality extra-virgin olive oil, like
Carapelli Olive Oil. Tracing its roots to
the heart of Tuscany in 1893, the line of
olive oils is designed to lift cooks out of
the everyday cooking experience with
high-quality olives nurtured by nature,
selected at the optimal harvest time and
handled delicately.
Th e ease and simplicity of shared dishes
like Marinated Roasted Portobello
Mushrooms with Olive Oil Agrodolce -
a traditional Italian sweet and sour sauce
- focuses on quality ingredients inspiring
quality memories. Th e artistry behind
the olive oil shines in Creamy Potato
Leek Soup with Olive Oil Pistou and
Sicilian Lamb Meatballs with Whipped
Feta-Olive Oil Spread, each recipe celebrating
the embodiment of Italian cuisine.
Celebrate the best of Italy in your own
kitchen by incorporating Italian artisan
inspired dishes ideal for memorable
moments with loved ones. Find more
Italian fl avors and recipes at carapelliusa.
com.
Sicilian Lamb Meatballs with
Whipped Feta-Olive Oil Sauce
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4
• Sicilian Lamb Meatballs:
• 1 pound ground lamb
• 1 tablespoon Carapelli Unfi ltered Extra
Virgin Olive Oil
• 1/3 cup panko breadcrumbs
• 3 tablespoons pine nuts
• 2 tablespoons golden raisins
• 1 large egg, lightly beaten
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
Feta-Olive Oil Sauce:
1/2 pound feta cheese, crumbled
2 tablespoons Carapelli Unfi ltered
Extra Virgin Olive Oil
2 tablespoons plain Greek yogurt
To make Lamb Meatballs: Heat oven
to 375 F. Line large rimmed baking sheet
with parchment paper.
In large bowl, mix lamb, olive oil, panko
bread crumbs, pine nuts, raisins, egg, salt
and pepper. Use hands to mix all ingredients
together.
Roll mixture into approximately 36
meatballs about 1 inch in diameter and
place on baking sheet.
Bake 15 minutes until sizzling and golden
brown.
To make Feta-Olive Oil Spread: In food
processor, blend feta cheese, olive oil and
yogurt 30-45 seconds until creamy.
Serve Lamb Meatballs with Feta-Olive
Oil Sauce for dipping or scooping.
Marinated Roasted
Portobello Mushrooms
with Olive Oil Agrodolce
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4
Roasted Mushrooms:
• 2 pounds Portobello mushrooms
• 1/2 cup Carapelli Organic Extra Virgin
Olive Oil
• 2 teaspoons fresh sage, minced
• 2 teaspoons fresh rosemary, minced
• kosher salt, to taste
• freshly ground black pepper, to taste
Agrodolce:
• 1/2 cup red wine vinegar
• 2 tablespoons honey
• Carapelli Organic Extra Virgin Olive
Oil
To make Roasted Mushrooms: Clean
and destem mushrooms, cutting large
mushroom caps in half.
In large bowl, toss mushrooms with
olive oil, fresh sage and fresh rosemary.
Let mushrooms marinate 1 hour, tossing
occasionally to absorb oil.
Heat oven to 400 F. Line two large baking
sheets with parchment paper.
Spread marinated mushrooms on baking
sheets, making sure mushrooms are
in single layer and not crowded. Sprinkle
lightly with salt and pepper.
Roast 30 minutes until mushrooms are
crisped and golden brown at edges.
To make Agrodulce: In small saucepan
over medium-low heat, bring vinegar and
honey to simmer, stirring occasionally
until honey dissolves.
Continue simmering 15-20 minutes
until vinegar is reduced by half and is
thick and syrupy.
To serve, place roasted mushrooms
on platter and drizzle generously with
Agrodolce and olive oil. Serve with choice
of side.
Rustic Tuscan Potato Leek
Soup with Olive Oil Pesto
Prep time: 15 minutes
Cook time: 50 minutes
Servings: 6
Potato Leek Soup:
• 3 medium-large leeks
• 2 tablespoons Carapelli Unfi ltered Extra
Virgin Olive Oil
• 1 large garlic clove, coarsely chopped
• 1/2 teaspoon kosher salt, plus additional,
to taste (optional)
• 2 pounds Yukon gold potatoes, peeled
and diced into 2-inch cubes
• 6 cups chicken or vegetable broth
Pesto:
• 1 packed cup fresh basil
• 1 packed cup fl at-leaf parsley
• 1 medium-large garlic clove, roughly
chopped
• 3 tablespoons pine nuts or 1/4 cup walnuts
• 1/2 teaspoon kosher salt
• 1/4 cup Carapelli Unfi ltered Extra
Virgin Olive Oil
To make Potato Leek Soup: Trim bulb
ends and tough, dark green stems off
leeks. Slice tender white and light green
stems in half lengthwise then soak in
cold water 10-15 minutes to remove dirt.
Drain leeks, rinse well and slice into thick
half-moons.
In large Dutch oven or stockpot over
medium-low heat, heat olive oil. Add
leeks, garlic and salt. Cook, stirring occasionally,
until leeks are soft , about 10
minutes.
Add potatoes and broth. Cover and
increase heat to medium. Bring soup to
simmer then uncover and continue cooking
30 minutes.
Using immersion blender, puree soup
until smooth, or carefully ladle into standing
blender to puree in batches. Taste and
add more salt, if desired.
To make Pesto: In food processor, pulse
basil, parsley, garlic, pine nuts, salt and
olive oil to make chunky herb sauce.
To serve, ladle soup into bowls and
spoon Pesto on top of each serving.
Courtesy Family Features