1/4 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
2 tablespoons champagne vinegar or sherry vinegar
2 teaspoons Dijon mustard
1/4 teaspoon coarse sea salt or kosher salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 pound peeled and deveined uncooked large shrimp
1/2 of a peeled and cored fresh pineapple, cut lengthwise into 4 slabs
8 cups packed mixed field greens or baby greens
3 tablespoons chopped fresh basil or tarragon leaves
Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate. Add shrimp to plate; toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill; discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.
Meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. Carve pineapple crosswise into 1/2-inch thick slices; arrange over salads. Remove shrimp from skewers; arrange over salads. Top with basil. Serves 4.
Heirloom Tomato Pizza with Prosciutto and Provolone Cheese
1 (1 pound) frozen pizza dough, thawed or fresh pizza dough*
1 tablespoon cornmeal
1-1/2 tablespoons plus 1/2 teaspoon Carapelli Organic Extra Virgin Olive Oil, divided
1/4 cup pizza sauce
1 cup shredded Provolone or mozzarella cheese
6 thin slices (2 ounces) prosciutto, torn into pieces
2 to 3 medium tomatoes, preferably a mix of colorful heirloom tomatoes
1/2 cup packed baby arugula
Cooking directions:
Heat oven to 400oF. Roll dough out on a floured surface to a 10- to 12-inch circle. Sprinkle cornmeal over center of a large baking sheet or in a 12-inch pizza pan; transfer dough baking sheet. Brush 1-1/2 tablespoons of the oil evenly over dough. Spread pizza sauce evenly over dough to 1/2 inch from edge. Top with cheese and prosciutto. Slice tomatoes thinly; shake each slice to discard excess seeds and juices. Arrange in a single layer over cheese. Bake 20 to 22 minutes or until crust is deep golden brown and cheese is melted.
Meanwhile, place arugula in a small bowl. Drizzle remaining 1/2 teaspoon oil over arugula; toss to coat. Sprinkle over pizza just before serving. Serves 6.
Preparation time: 20 minutes
Total time: 42 minutes
*Pizza dough
2 teaspoons active dry yeast
1 cup warm water (110oto 120o F)
Pinch of sugar
2-1/2 to 3 cups unbleached all-purpose flour
1/2 teaspoon salt
2 tablespoons Carapelli Extra Virgin Olive Oil
Directions:
In a small bowl, combine yeast, warm water and sugar; let stand 10 minutes. Meanwhile, in work bowl of food processor, combine 2-1/2 cups of the flour, salt and olive oil. Process until combined. With motor running, gradually pour in yeast mixture through feed tube. Process until dough is elastic and pulls away from the work bowl. If necessary, add additional flour until mixture easily pulls away from work bowl. Place dough in a medium bowl lightly brushed with additional olive oil. Brush top of dough lightly with oil; cover with a clean towel and let rise in a warm place until doubled in bulk, about 45 minutes. Punch dough down and divide in half. Cover; let rest 10 minutes before rolling dough out or freezing up to 3 months. Makes enough dough for two 10-inch pizza crusts.
Preparation time: 20 minutes
Rising and resting time: 55 minutes
Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella
Ingredients:
4 tablespoons Carapelli Il Numerato Extra Virgin Olive Oil, divided
1 tablespoon fresh lemon juice
2 cloves garlic, minced
3 teaspoons chopped fresh rosemary, divided
1/2 teaspoon coarse sea salt or kosher salt
1/4 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
4 slices rustic Italian or sourdough bread
1 cup packed baby greens or field greens
8 thin slices fresh mozzarella cheese (8 ounces)
Cooking directions:
Heat a grill to medium-high heat or have a ridged grill pan ready. Combine 2 tablespoons of the oil, lemon juice, garlic, and 2 teaspoons of the rosemary in a small bowl. Sprinkle salt and pepper over chicken; place in a pie plate or shallow plate. Pour oil mixture over chicken; turn to coat. Let stand at least 10 minutes or up to 20 minutes. Transfer chicken to grill with some of marinade clinging; discard marinade on plate. Grill chicken (or cook in a heated ridged grill pan over medium heat) 5 minutes per side or until chicken is no longer pink in center and internal temperature reaches 165oF.
Brush remaining 2 tablespoons oil over both sides of bread. Place on grill (or in a large nonstick skillet) and cook 2 minutes per side or until golden brown. Transfer to serving plates; top with greens and cheese. Carve cooked chicken diagonally into 1/2-inch thick slices; arrange over cheese. Top with remaining 1 teaspoon rosemary. Serves 4.
Preparation time: 15 minutes
Total time: 35 minutes
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Here and download a $1 off one 17oz or larger bottle of Carapelli Olive Oil.
You can also enter to win a 17oz. bottle of Carapelli's Premium 100% Italian Extra Virgin Olive Oil. Simply leave me a comment telling me which recipe looks the tastiest to you. Be sure to leave an email address so I can contact you if you win.
Giveaway ends Friday Aug. 3rd at midnight.
