In Charles’ words:
Our July recipes are dedicated to our favorite chef Nancy who earlier this month took a well-deserved vacation from her monthly recipes while tending to her olive grove in Tuscany Italy that produces Torre di Gamberaia – extra virgin olive oil. Everyone has their summer fav’s. I include mine here- that I could eat seven days a week. Renee, Isabelle, Tim and I offer you a taste of our summer favs. Mange! And now- on to our recipes!
This month’s recipes include –
Roasted garlic shrimp
Potato salad
Green beans
Fritto Misto di Verdure (crispy battered vegetables)
Rustic Italian peach crostata
Roasted Shrimp with Scallions & Garlic
From Charles’ kitchen- quantity depends on how many being served. The below is based on four people:
Ingredients
- 2 lbs raw extra-large shrimp
- 3 Bunches of Scallions
- 4 Tablespoons of Olive Oil
- 2 Tablespoons of Butter
- 10 – 12 whole fresh garlic cloves
- Red pepper flakes
- Sea Salt to taste
Preparation:
- 2 pounds of extra-large, preferably wild caught, not farmed shrimp, skin left on, vein removed, washed, dried with a clean cloth dish towel. I never use paper towels to dry just washed food.
- Place shrimp in a circular pattern in a large roasting pan, I use a glass baking dish.
- Trim and wash (roots clipped) 3 generous bunches of fresh scallions in cold water, dry, chop into 1.5” pieces and spread over shrimp.
- Add a generous amount of olive oil so the mix gets a good coating of the oil, not swimming in it and a light sprinkle of crushed red pepper flakes. Mix shrimp, scallions, crushed red pepper flakes, Rivesaline sea salt in with shrimp and scallions.
- 10-12 whole fresh garlic cloves, peeled, root ends clipped. Mix in.
- Roast in 375-degree oven, stir mix frequently to keep the shrimp from drying out. When shrimp is pink remove from heat and set aside do not cover.
- Continue roasting the scallions till soft do not overcook, continue to stir frequently. Remove from heat. Let cool then mix shrimp in the sauce.
- Best time for cooking/prepare – ten minutes before dinner.
Insalata di Patate – Potato Salad
This Italian potato salad transforms humble ingredients into something timeless — a harmonious blend of tender potatoes, fragrant herbs, and fresh Mediterranean flavors.
Ingredients:
- 3 Large Yukon Gold potatoes
- 3 Large-size semi-hard boiled free-range eggs
- ¼ Cup red onion
- 2 Celery hearts and celery leaves
- ¼ Cup chopped parsley
- 5 Garlic cloves
- Fresh ground black pepper
- 3 Tablespoons of Sea salt
- 2 Tablespoons of white balsamic vinegar
- 1/8 Cup of olive oil – Nancy’s of course
- 2 Generous tablespoons of Mikes mayo
Preparation:
- Wash and boil 3 large Yukon Gold potatoes boiled with the skin on, sea salt and whole garlic cloves.
- Cook potatoes til easily pierced to center, (I use a pie piercer) let cool, remove and set garlic cloves aside.
- When cool / cold peel or leave potato skin on, your preference. Cut into desired size chunks place in a bowl, don’t be afraid of smashing up a few chunks.
- When cool, mash cooked garlic chunks into a paste like consistency, toss in the mix.
- Peel and chop 1/4 (tennis ball size) purple onion into desired size bits, mix in potatoes.
- Wash, trim and chop fine 2 good sized celery hearts, mix in with onions and potatoes.
- Boil the 3 eggs for 12 minutes. Once cool peel and chop into small bits. Add to the mix.
- Add sea salt, pepper to taste, 2 tablespoons of White Balsamic vinegar, 1/8 cup Nancy’s olive oil, mix all in. again, don’t be afraid to mash a few potato chunks till soft and creamy as they will add to the creaminess.
- Add 2 generous tablespoons of Mikes mayo, its unbelievably delicious and pure.
- Mix, cover and place in fridge till dinner. Remove from fridge half hour before dinner to room temp.
Green Beans
Ingredients:
- 1lb of fresh green beans
- 1 teaspoon of olive oil
- 4 garlic cloves
- Red pepper flakes to taste
- Sea salt to taste
- ¾ Cup of white balsamic vinegar
Preparation:
- Trim stem ends, I leave the tail end of the bean on, wash. Steam in sea salted water add 1 teaspoon of olive oil, 4 fresh garlic cloves. Cook garlic till soft.
- With a strainer- spoon remove beans from heat, place in a vegetable strainer. Run cold water over them, cooked beans should turn a bright green.
- Remove garlic, let cool, chop, add to beans.
- Mix the dressing in a separate shaker jar using white Balsamic vinegar, sea salt Rivesaline Tomate & Echalote (tomato & shallot), Nancy’s olive oil, red pepper flakes to taste. I use just a suggestion for a light peppery flavor.
Fritto Misto di Verdure (crispy battered vegetables)
Fritto Misto di Verdure is a celebration of fresh garden vegetables— lightly crisped, beautifully golden, and full of flavor.
Ingredients:
- 2/3 cup plain flour, plus extra to dust
- 2 tbs extra virgin olive oil
- 3 egg whites
- 1/2 cup sunflower oil, to deep-fry
- 8 zucchini flowers, trimmed
- 1 cup broccoli florets, halved if large
- 2 artichokes, trimmed, sliced
- 2 onions, cut into 4″ lengths
- 1 red bell pepper, cut into wedges
- 2 long red chillies, halved, seeds removed
- 8 large sage leaves
- Small handful of flat-leaf parsley leaves
- 3 slices of ciabatta bread, cubed
- Grilled-lemon aioli (makes 1 cup)
- 2 lemons, halved, plus wedges to serve
- 2 egg yolks
- 2 tsp Dijon mustard
- 1/3 cup olive oil
- Sea Salt to taste
Preparation:
- Sift flour into a bowl. Make a well in center. Whisk olive oil and 1 cup (250ml) warm water into flour to make a thick batter. Cover. Chill for at least 1 hour.
- For the aioli, heat a pan on high heat. Grill lemon, cut side down, for 10-12 minutes. Cool. Pulse yolks and mustard in a small processor to combine. Add olive oil in a slow stream until thick. Squeeze in lemon then combine. Chill for 1 hour.
- Whisk the egg whites and a pinch of salt to soft peaks. Carefully fold into chilled batter until just combined.
- Half-fill a large pan with oil and heat to 180°C (a cube of bread will turn golden in 30 seconds). In batches, dust veggies, herbs and bread in extra flour, dip in batter and shake off excess.
- Fry for 2-3 minutes until light golden, moving with tongs to avoid clumping. Drain on paper towel. Sprinkle with salt and serve with aioli and lemon.
Rustic Peach Crostata
This rustic Italian peach crostata captures the beauty of the season with sun-ripened peaches, and a delicate buttery crust. Inspired by the warmth of an Italian countryside kitchen.
Ingredients:
- 1standard ready-made pie crust
- 2lbs fresh peaches
- ¼ cup peach jam
- 1/4cup brown sugar
- 1/4tsp ground cinnamon
- 2tbsp spiced rum
- 1tsp vanilla extract
- Sea salt to taste
- 1tbsp lemon juice
- 2tbsp flour
- 1tbsp heavy cream
- 2tbsp turbinado sugar
Preparation:
- Filling: In a medium bowl, gently mix the sliced peaches with the sugar, cornstarch, lemon juice, vanilla, and cinnamon. Set aside.
- Assemble: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll the chilled dough out on a floured surface into a 12-inch circle. Carefully transfer it to your prepared baking sheet.
- The Fruit Coating (Filling): In a large bowl, toss your sliced, fresh peaches with the brown sugar, cinnamon, spiced rum, vanilla extract, lemon juice, and flour. The flour helps thicken the peach juices as they bake, and the rum and spices create a rich, warm flavor.
- Layer and Fold: Spread the peach jam in an even layer in the center of the dough, leaving about 1.5 to 2 inches of space around the edges. Arrange the peach slices on top of the jam. Carefully fold the uncovered border of dough up and over the peaches, pleating it as you go.
- Bake: Brush the folded dough edges with your egg wash and generously sprinkle with turbinado sugar. Bake for 40 to 45 minutes, or until the crust is golden brown and the peach juices are bubbling.
- Serve: Let the crostata cool slightly on the baking sheet. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream
Delicious Rivesaline French salts from the Ile De Re coast.
Nancy’s flavorful extra virgin olive oil at: torredigamberaia.com
