Panelle With Ricotta And Oil Cured Black Olives Recipes

Steps:

• Whisk the chickpea flour and 2 teaspoons salt together with 2 cups water in a medium saucepan over medium-high heat and cook until the mixture thickens, pulls away from the side of the pan and is a thick paste consistency, about 4 minutes. Stir in the chickpeas. Spoon leveled tablespoons of the mixture onto a parchment-lined baking sheet and flatten to 1-inch wide rounds about 1/3-inch thick. Cover and chill for at least 30 minutes. The recipe can be prepared up to this point and chilled overnight.
• Fill a small skillet with 1 inch of oil and heat to 375 degrees F.
• Fry the fritters until golden, about 2 minutes per side. Transfer to a paper-towel-lined plate to drain.
• Stir the parsley into the ricotta, then dollop onto warm or room temperature fritters. Top with the chopped olives, 1 small parsley leaf and a sprinkle of salt.

Steps:

• 1. Whisk the flour and 2 teaspoons salt together with 2 cups water in a medium saucepan over medium-high heat and cook until the mixture thickens, pulls away from the side of the pan, and is a thick paste consistency, about 4 minutes. Stir in the chickpeas. Spoon leveled tablespoons of the mixture onto a parchment-lined baking sheet and flatten to 1-inch wide rounds about 1/3-inch thick. Cover and chill for at least 30 minutes. The recipe can be prepared up to this point and chilled overnight.
• 2. Fill a small skillet with 1-inch oil and heat to 375 degrees F. Fry the fritters until golden, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.
• 3. Stir 1/4 cup chopped parsley into the ricotta, then dollop onto warm or room temperature fritters. Top with the chopped olives, 1 small parsley leaf, and a sprinkle of salt.

Steps:

• Bring a pot of salted water to a boil. Add pasta and cook until tender but still firm to the bite, about 10 minutes.
• Place olive oil, tuna, peas, lemon juice, olive paste and pepper flakes in a mixing bowl and mix well with a fork.
• When pasta is cooked, drain it thoroughly and return it to the pot, off heat, add tuna mixture to the pot and toss to combine; cover the pot and let mixture sit for a minute to heat through. Season to taste with salt and more pepper flakes if you wish.
• Leftovers are delicious served as a salad with mustard mayonnaise dressing or with a vinaigrette; chopped fresh tomatoes are a nice addition as would be chopped fresh parsley.

Steps:

• Preheat the oven to 200 degrees F.
• In a baking dish just large enough to hold the tuna in 1 layer, place the tuna and sprinkle generously with the salt on both sides. Add the garlic, oregano and marjoram, then add enough olive oil to completely cover the tuna. Cover with aluminum foil and place in the oven. Cook until the tuna is thoroughly cooked and flakes easily, 3 to 4 hours.
• Carefully remove the baking dish from the oven and set on a rack to cool completely. Transfer the tuna, with enough oil to cover, to jars, and refrigerate until ready to use, up to 2 months in advance.
• Alternatively, tuna may be transferred to sterile mason jars and filled with olive oil within 1/2-inch of the top and processed in a hot water bath for 10 minutes, cooled, and stored at room temperature for up to 6 months. Jars may also be refrigerated for up to 6 months.

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-cup mini loaf pan with 1 tablespoon of the butter.
• Sift together the flour, baking powder and salt in a medium mixing bowl. Whip together the remaining 1/4 cup butter, the ricotta, sugar, olive oil, orange zest and vanilla bean seeds in a separate large bowl with an electric mixer on low speed. Add the dry ingredients and continue to beat until light and airy, another 3 minutes. Drop the eggs into the mix session one at a time. Drop in the chocolate bits and stir with a spatula until they are evenly spread throughout the batter.
• Pour the batter into the mini loaf pans and bake for 40 to 50 minutes. Insert toothpicks into the pound cakes to see if it pulls out clean.
• Allow the cakes to cool in the pans for about 10 minutes, and then transfer to a wire rack to cool fully.