Chef Made

Make the soup: Rinse the lentils, pick them over, and set aside.

Warm 2 tablespoons of the olive oil in a 2-quart pot with the onion, rosemary, parsley, garlic, and chili. Cook 10 minutes over medium heat, or until the onion is translucent. Add the tomato, lentils, and broth, season with the salt and pepper, and bring to a boil. Cook 30 minutes, or until the lentils are tender. Adjust the seasoning as needed.

Make the bread: Heat a grill pan over high heat for 5 minutes and toast the bread until browned lightly on both sides, turning once, about 2 minutes per side. Rub the bread lightly with the garlic. Drizzle with the olive oil. Divide the bread among 4 bowls.

In a medium saucepan, heat cream, basil leaves, and lemon zest over medium-low heat until it is beginning to bubble around the edges of the pan and is hot to the touch. When hot and bubbly, remove from the heat and cover. Let steep for 30 minutes, then strain out basil and lemon zest.

Return the steeped cream to the medium saucepan and set it back over the heat. Bring the cream back to a simmer. While the cream is heating, whisk together sugar, egg yolks, salt, and vanilla extract until a thick paste forms. When the cream is hot, slowly stream it into the egg mixture. Transfer the entire mixture back into the saucepan and return to heat.

Cook, stirring continually with a wooden spoon, over low-medium heat until the sauce is thickened, but do not bring to a boil. When the sauce is sufficiently thickened, remove from heat and immediately strain into a large mixing bowl. Press a piece of plastic wrap directly over the top of the custard, cover and refrigerate, until completely cold (preferably overnight).

When the ice cream base is cold, transfer it to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until soft peaks form and then, with the mixer running, stream in the 1/4 cup of Monini Basil Extra Virgin Olive Oil. Spread the whipped cream mixture into a 8×8” loaf pan, press a piece of plastic wrap directly on the surface, wrap tightly, and freeze for at least 12 hours. To serve, scoop ice cream and drizzle with more olive oil.

Heat turkey drippings, Monini Originale Extra Virgin Olive Oil, and butter in a large saucepan over medium heat. When the butter is completely melted and the liquid begins to simmer, whisk in flour, stirring continually. Cook for 2-3 minutes, until the roux takes on a golden tan color.

Slowly, while continuing to whisk, add in 2 cups of the stock. Bring the mixture to a boil and then reduce heat and simmer until the mixture is slightly thickened (adding the remaining stock a few tablespoons at a time, to thin if needed).

Season with salt and pepper and serve immediately with Roasted Garlic, Olive Oil Mashed Potatoes and Olive Oil Roasted Turkey.

For dried beans, cover and soak 12 to 24 hour in 4 times their volume cold water, changed every 8 hours. Drain, rinse, drain again.

In a large soup pot, heat the olive oil and add the garlic, onion, and prosciutto and stir over medium heat until the onion is wilted, about 5 minutes.

Add the beans and stir 1 minute. Add the rosemary, bay leaf, stock, tomatoes, red pepper flakes, and a large pinch of salt.

Cover, and bring to a simmer for about 1 hour, until the beans are very soft and begin to split.

Add the pasta and 1 cup cold water. Bring back to simmer until the pasta is cooked.

The finished soup should be very thick. Remove the rosemary sprigs and bay leaf. 

Season with salt and pepper to taste. Serve sprinkled with Parmesan cheese and drizzled with Organic. 

Preheat the oven at 375 degrees. Line 3 baking sheets with parchment paper.

Sift the flour and baking powder together into a counter. Add the sugar and anise seeds and mix well.

Add the wine and olive oil, and knead gently until a dough forms. If a dough does not form, knead more vigorously. Depending on the protein content of your flour, you may need to add a little more wine if the dough is dry or little more flour if the dough is sticky.

Cut into walnut-sized pieces. Roll each piece into a tight ball in the palms of your hands, then roll each ball into a thin log (about 1/8 inch thick) on an unfloured counter. Shape each log into a spiral with overlapping ends.

Arrange on the prepared baking sheets about 1 inch apart, and bake in the preheated oven 10 minutes, or until golden on the bottom and just barely crisp.

The Taralli will harden as they cool so do not overbake them. Cool on a rack, store in an airtight tin, and enjoy! 

Mix all the ingredients in a bowl. 

Place the phyllo dough on a large cutting board, and slice into 4-inch wide strips (you will have 3 strips per sheet).

Place under a dry towel while you work.  Place one strip of dough in front of you, keeping the others covered.  Brush it lightly with the olive oil, and top with another strip of dough.

Place 2 heaping tablespoons of the fruit filling in the lower right-hand corner. Fold over to the left, enclosing the filling, and continue to roll like a flag, maintaining a neat triangle shape all the way to the end. 

Seal with a little additional olive oil, place seam-side down on an 11-inch x 17-inch baking sheet, and lightly oil the top. Sprinkle with the sugar.  

Continue to roll triangles in this way, arranging them in a single layer on the baking sheet. (The triangles can be frozen on the baking sheet at this point; when they are solid, transfer to freezer-safe bags. Do not defrost before baking.)  

Preheat the oven to 425 degrees (preferably set on convection bake).  Bake the triangles for 20 minutes, or until golden and crisp.

Combine the butter, brown sugar, cream, honey, and rum in a  small pot and cook over medium heat, whisking, until smooth and melted, about 2 minutes.

Bring to a boil, still whisking. Cook, whisking often, over low heat, until the sauce reduces by half, about 20 minutes.

Watch that the sauce does not burn; it must be kept on a very low heat. If you would like a thicker sauce, return the sauce to a boil and stir in the cornstarch mixture; cook until the sauce is thick, whisking all the while to avoid lumps. Set aside. 

Serve the phyllo triangles hot, drizzled with the warm caramel sauce and garnished with vanilla ice cream. 

Preheat the oven to 425° F (preferably set on convection roast).

Bring 2 quarts of water to a boil. Drop in the fennel and add 1 tablespoon of the salt; cover and cook over medium heat for 10 minutes. Drain, rinse under cool water, and set aside.

Lightly oil a large baking dish. Add the boiled fennel in a single layer, drizzle with the olive oil, and season with the remaining 1/4 teaspoon of salt and pepper. Toss with 2 tablespoons of the Parmigiano reggiano and then spread out in the roasting pan so it sits in a single layer if possible. Sprinkle the top with the remaining 2 tablespoons of Parmigiano.

Roast in the preheated oven for 1 hour, or until golden brown on top and lightly crisp around the edges. serve hot, with meat or poultry. 

Preheat the oven to 400° F.

Cut four 12 x 12 inch squares of aluminum foil and arrange then on baking sheet.

Divide the lemon slices in the foil squares. Lay the fillets on the lemon slices and sprinkle both sides with salt and pepper. Fold up the sides of each foil square to make boxes around the fillets. Pour two tablespoons wine and 1 tablespoon olive oil into each box. Divide the garlic and herbs among the boxes. Thightly close the boxes by folding the sides together as if you are wrapping a present.

Bake 10 to 15 minutes, until done to your liking. (Be careful of escaping steam when you open a packet to check the doneness). Bring the packet to the table on a platter. Standing back from the steam, slash open each package and quickly scoop the contents onto serving plates.

Serve immediately. 

Preheat the oven to 425° degrees (preferably set on convection bake). 

Combine the wine, lemon juice, and vinegar in a 12 inch sauté pan over medium heat. Add the bay leaves and garlic. Reduce the liquid to half of its original volume, about 5 minutes. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper and set aside to cool to room temperature. 

Arrange the sea bream in a single layer in a lightly oiled roasting pan. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper. 

Pour the cooled glaze over the fish and cover the roasting pan with aluminum foil. 
Bake in the preheated oven 15 minutes, or until the fish is cooked all the way through (it should be opaque rather than translucent, and it should feel firm to the touch). Transfer the fish to a platter. 

Serve the fish hot, drizzled with the Extra Virgin Olive Oil and sprinkled with the basil. 

Preheat the oven to 450° F. Place the whole herb springs in a bowl, cover with water, and soak 15 minutes. Lift them out of the water and arrange in a small roasting pan. Place the garlic slices on top. Rub each swordfish with teaspoon of the oil then season with salt and pepper to taste. Arrange the filets on top of the herbs and bake 12 to 15 minutes cooked to your liking. 

Remove the fish to a serving platter. Place the roasting pan with the herbs and garlic on top of the stove and add lemon juice and capers. Simmer over medium-high heat for 1 minute. Remove the herb springs from the pan and divide on top of the fish fillets. Whisk the cold butter into the liquid in the pan until it melts and pour this sauce over the fish. Serve immediately garnished with the parsley. 

Preheat the oven to 325 degrees. Trim the brisket of most of its fat and season with salt and pepper. Heat the oil in a large, heavy casserole, and sear the brisket on both sides until it starts to brown. Remove the brisket from the casserole. Add the diced vegetables and garlic, and sauté for about 5 minutes over medium heat or until onion is translucent. Add the rosemary, chicken livers, tomatoes, and bay leaf, and return brisket to casserole. Completely cover the meat with the wine, adding chicken stock if necessary.

Cover the casserole and bake in the oven for 3 to 3 and 1/2 hours or until the meat is fork-tender. If the liquid reduces by more than half during cooking, add a small amount of chicken stock.

Transfer the meat to a dish and keep warm. Remove the herbs, and purée remaining liquid in a blender with the vegetables and chicken livers until smooth. If the sauce is a little thin, return it to the casserole and reduce over medium-high heat until it reaches the desired consistency. Slice the brisket and arrange it on a deep platter with the sauce. Garnish with chopped parsley. 

Cut the crust off the bread and discard. Cut the bread into ½ inch cubes. Spread out on a tray and set aside for 1 to 3 hours to dry.

Transfer the bread cubes to a large bowl and sprinkle with 2 tablespoons of the vinegar. Toss well.

The bread should be wet but not dripping or soaked; add the remaining vinegar slowly, as necessary, until the bread is just wet.

Add the tomatoes, cucumber, onion, and scallion to the bowl and mix gently. With your hands, tear the basil leaves into small pieces and add to the bowl.

Drizzle with the olive oil, salt and pepper to taste, and mix again.

Serve immediately or refrigerate up to 4 hours before serving.