Category: Entrees (Page 2 of 5)

INGREDIENTS (4 servings)

2 zucchini / 2 slices of toast bread / 1 garlic clove / 5 sun-dried tomatoes / sliced parmesan cheese / thyme / marjoram / extravirgin olive oil / salt and pepper

Heat the oil in a pan with garlic, add the sliced zucchini and let them brown slowly. Cut four of the five sun-dried tomatoes and add them to the zucchini, season with thyme, marjoram, salt and pepper. In the meantime blend the toast bread in the mixer with the remaining sun-dried tomato and a bit of its oil; in a second pan toast this crumble. When the zucchini are ready, turn the heat off and add the crumble, mix them and on top add the sliced parmesan (it will melt with the heat). Season with pepper and serve.

INGREDIENTS

700 g squids / 1 onion / 100 mL coconut milk / 200-300 mL milk / fresh ginger / powdered curry / 2 limes / extravirgin olive oil / pepper

Brown 3 teaspoons of curry in a pan with some oil, over low heat. Slice the onion and add it to the curry. Add the squids and let them take all the flavor. Mix the coconut milk with normal milk. Pour it in the pan, season with grated ginger and the lime zest. Lower the heat, cover with a lid, and simmer for 40 minutes. Once the sauce is creamy, add the lime juice and some pepper.

INGREDIENTS (4 servings)

250 g cous cous / 250 mL of water / 10 shrimps / 5 asparagus / 5 broccoli / 2 little onions / 1 zucchini / 1 green pepper / vegetable broth / extravirgin olive oil / 1 tablespoon of pine nuts / fresh basil / 75 mL oil / salt / 1 g of saffron

Let the cous cous rest in hot water and broth with the saffron. Slice the onions and brown them in a pan with a drop of oil, add the remaining diced veggies. Season with salt and let it cook on a high heat for 5 minutes, then take off the heat and cover with a lead so that the steam continues the cooking. For the pesto, blend together pine nuts, basil, salt and oil. Peel the shrimps and sizzle them on a pan with oil and salt. Finally add the cous cous to the veggies pan, mix together and add the pesto first and then the shrimps.

INGREDIENTS (4 servings)

1/4 cup extra virgin olive oil, more for later / 2 medium yellow onions, peeled and chopped / 8-10 garlic cloves, peeled and chopped / 2 large carrots, peeled and chopped / 2 large russet potatoes, peeled and cubed / 1 large sweet potato, peeled and cubed / salt / 1 tbsp Harissa spice blend / 1 tsp ground coriander / 1 tsp ground cinnamon / 1/2 tsp ground turmeric / 2 cups canned whole peeled tomatoes / 1/2 cup heaping chopped dried apricot / 1 quart low-sodium vegetable broth (or broth of your choice) / 2 cups cooked chickpeas / 1 lemon / handful fresh parsley leaves

In a large heavy pot or Dutch Oven, heat olive oil over medium heat until just shimmering. Add onions and increase heat to medium-high. Saute for 5 minutes, tossing regularly. Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine. Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon. Add tomatoes, apricot and broth. Season again with just a small dash of salt. Keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 20 to 25 minutes or until veggies are tender. Stir in chickpeas and cook another 5 minutes on low heat. Stir in lemon juice and fresh parsley. Taste and adjust seasoning, adding more salt or harissa spice blend to your liking. Transfer to serving bowls and top each with a generous drizzle of Private Reserve extra virgin olive oil. Serve hot with your favorite bread, couscous, or rice. 

INGREDIENTS (4 servings)

1 chicken breast / flour / 1 red onion / 20 cherry tomatoes / capers / feta cheese / half a glass of white wine / oregano / extravirgin olive oil

Cut the chicken in strips and coat them with flour. Slice the onion and brown it in a pan with oil. Add the chicken strips. Season with salt and add  the cherry tomatoes cut in half and the capers. Let it cook till the chicken is nearly ready. At they split add the feta cheese in crumbs, some white whine and stir thus creating a thick cream. Serve with some pepper and oregano.

INGREDIENTS (4 servings)

zucchini 400 g/ 1 shallot / 1 tablespoon of coconut powder / curry / tumeric / pepper / flour / 1 glass of milk / prawns with no shells 400 g / rice 250 g / extravirgin olive oil / salt

Slice the zucchini. Slice the shallot and brown it in a pan with olive oil. Add the coconut powder, 2 tablespoons of curry, half a tablespoon of tumeric and a pinch of pepper. Let the spices toast, then add the zucchini, a tablespoon of flour and mix everything together so that the flour browns. Season with salt and add the milk. Let boil over medium heat till the sauce is thick and the zucchini are soft (if the sauces dry to much add some water). Just before the zucchini are ready, add the prawns and let everything cook for one minute. Serve with boiled rice.

INGREDIENTS (2 servings)

2 beef filets / 100 ml of fresh cream / 1 glass of vodka / 1 spoonful of mustard / 2 spoonfuls of tomato sauce / 1 onion / 1 garlic clove / juice of one lemon / parsley / flour / extravirgin olive oil / salt

Slice the onion and brown it in a pan with oil and the garlic. Prepare the acid cream by mixing in a bowl the fresh cream with the lemon juice: after few instants it will become denser and ready. Dice the meat, coat it with flour, add the meat to the pan. Season with salt and simmer with vodka. Then add the mustard, tomato sauce and the acid cream, and let it become denser. Complete with the parsley.

INGREDIENTS (1 per person)

veal sliced thin / bread crumbs / 1 egg / parma ham, 1 slice per cutlet / parmesan cheese / liquid cream / broth

Coat the meat with the bread crumbs, then dip it into the raw egg (scrambled), then again in the bread crumbs for a great coating. Fry the cutlets in a large pan with butter. Once gold on one side, turn and continue the cooking (try not to turn more than once or you risk losing your coat). Remove from the pan and dry them from the butter in cooking paper. In a second pan, add the cutlets; on top of each add a slice of ham and some sliced parmesan cheese. Pour a drop of cream on top of each cutlet, then pour the broth in between the cutlets to cover the bottom of the pan. Cover the pan with a lid and let it cook slowly till the cheese is melted.