SMASHED KALAMATA OLIVE DIP WITH GARLIC AND HERBS
This is one easy, zesty dip. You can also add some to bread dough, or add it to a pasta sauce or add some to a stuffing inside a chicken. If you are feeling creative, add a little lemon zest, or a chopped up small shallot.
Provided by Jangomango
Categories European
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Put all ingredients except olive oil in food processor and pulse until it is fairly finely chopped up but not mushy.
- If you don't have a food processor, just use a knife and finely chop.
- Add olive oil to cover.
- Serve with slices of hearty bread or crackers.
- It will keep for 3 days.
FRIED CALAMARI WITH SPICY RED SAUCE
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Add the olive oil to a medium pot over medium heat. Once it's hot, add the onions and garlic and cook until the onions are translucent, 3 to 4 minutes. Add the tomato paste and red pepper flakes and stir until the tomato paste is thoroughly incorporated. Add the crushed tomatoes to a food mill and process the tomatoes directly into the pot. Add the grated carrots and season with kosher salt. Reduce to low heat and simmer for 20 minutes. Adjust the seasoning as needed. Cover and put aside to keep warm.
- Heat the canola oil in a large Dutch oven or large heavy-bottomed pot over medium-high heat to 350 degrees F. Line a sheet tray with paper towels.
- Add the rice flour, semolina flour, pepper and 2 teaspoons kosher salt to a large shallow dish and mix until thoroughly combined. Working in 3 batches, toss the calamari, pickled pepper slices and rosemary sprigs in the seasoned flour, then scoop them out with a pasta spider and shake off the excess; transfer to the oil. Fry for 90 seconds, then remove to the paper towels and season with flaky sea salt. Repeat until all the calamari is cooked.
- Serve with the lemon wedges and spicy marinara on the side.
KALAMATA DIPPING SAUCE
Categories Olive Cocktail Party Quick & Easy Sour Cream Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a bowl with an electric mixer or a whisk beat together the egg yolks, the vinegar, the mustard, and the salt, add 1/2 cup of the oil, drop by drop, beating, and add the remaining 1 cup oil in a stream, beating until the mixture is emulsified. Stir in the olives, the lemon juice, the sour cream, and pepper to taste and chill the dipping sauce, covered, for at least 1 hour or overnight.
KALAMATA OLIVE TAPENADE (SPREAD OR DIP)
This is a simple, versatile tapenade. It is best on warm focaccia or toasted slices of baguette, spread in a very thin layer. It is also terrific on sandwiches. Spread it on the inside of the bread before you make a grilled cheese (best w/cheddar) or a fresh mozzarella and tomato sandwich. It's also a good dip for baby carrots or just about anything else. I've used leftover tapenade as a sauce on pasta, as well. It's very rich and flavorful. This recipe keeps well and is a favorite at parties.
Provided by Whats Cooking
Categories Spreads
Time 5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil. Blend until smooth, adding olive oil slowly while the blade is running.
- Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. You can also use other fresh herbs such as sage or basil.
- Serve at room temperature.
Nutrition Facts : Calories 144.2, Fat 14.6, SaturatedFat 1.5, Sodium 167.9, Carbohydrate 3.5, Fiber 1.3, Sugar 0.5, Protein 1.9
PUTTANESCA OR KALAMATA KWIK SAUCE
This is a great quick pasta sauce, full of flavor. Ladle onto short pasta with a generous spoonful of Pecorino Romano cheese. This is not intended to be a sauce that you smother the pasta in. If the fresh tomatoes aren't garden fresh and full of flavor I would consider omitting them from the recipe.
Provided by Giuseppe Morabito
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a small saucepan, saute garlic, onions and red pepper. Stir in sun dried tomatoes, capers and oregano. Add fresh ripe tomatoes and kalamata olives. Cook covered for about 5 minutes.
Nutrition Facts : Calories 182 calories, Carbohydrate 7.8 g, Fat 16.8 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 2.3 g, Sodium 463.2 mg, Sugar 3.1 g
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