• ½ lb. pasta
• 2 cups Pecorino Romano
• 4 tbsp Capatriti EVOO
• 4 garlic cloves
• 2 tbsp. butter
Salt water and bring to a boil. In a separate pan, mix EVOO, butter and garlic. Keep on low. Cook pasta until just before al dente (about a minute or so less than normal). Collect ¼ cup of starchy pasta water. Strain the pasta. Toss in pan with EVOO mixture and turn heat up high. Mix in cheese and pepper, stirring constantly. Add water and reduce until you reach desired consistency. Serve hot. Share.
Combine egg, mustard, lemon juice, EVOO, salt and pepper in a tall container (slightly larger than immersion blender head*). Place blender to the bottom of the container and turn on. Wait 10 seconds before slowly pulling blender to the top. Add the remaining ingredients and pulse for an additional 30 seconds.
* Don’t have an immersion blender? You can mix by hand, with one change: pour OO in slowly as you mix ingredients.
For the chips, whisk together flour, chili and garlic powder in a medium-sized bowl. In a small bowl, beat eggs. Meanwhile, heat oil. Coat zucchini slices in egg wash. Cover in flour mixture and place in oil. Fry until golden brown. Dry on wire rack (or paper towels). Plate with Chipotle Mayo. Share.
**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
• 1 orange, sliced
• ¾ cups Capatriti EVOO
• 1 ½ cups watermelon radishes, thinly sliced (approx. 2 radishes)
• 1 bunch pea shoots
• Rock salt
• Ground peppercorn
Peel orange and use a paring knife to remove the first layer of skin. Break orange into pieces and place in a medium-sized bowl. Pour EVOO over oranges until covered. Set aside for 30 minutes.
Using a mandoline (or paring knife), carefully slice radishes. Plate in an overlapping manner. Strain oranges and place atop the thin layer of radishes. Remember to save the oil. Spread shoots generously. Drizzle with 3 tbsp. EVOO. Add salt and pepper to taste. Share.
• 3 cups whole milk
• 1 ½ cups heavy cream
• 1 ½ tbsp. of lemon juice
• Cheese cloth
• Capatriti EVOO
Mix milk and cream in a sauce pan on medium heat. Heat to about 170 (or just before a simmer). Do not let it boil. Add a pinch of salt and mix in lemon juice. Remove from heat and let stand for 30 minutes. (Curdling will be almost instant). Set aside. Line a medium strainer with the cheese cloth. Pour the mixture in and allow it to drain for at least 20 minutes. (The more it drains the creamier it will be.)
While the cheese drains slice the bread. Spread fresh cheese on toast and drizzle with EVOO. Salt and pepper lightly. Share.
• 3 cloves Garlic, chopped
• 1 tbsp. Salt
• 1 ½ tbsp. Pepper
• ¼ cup Capatriti EVOO
• 1 cup Lager Beer (Stout could work too)
• 2 Limes, juiced
• 2 tomatillos, roasted & pressed
• ½ cup Parsley
• ⅛ cup Fresh oregano
• 1 tbsp. Pepper
• ½ tbsp. Salt
• 1 Lemon, juiced
• ⅛ cup Capatriti EVOO
• 2 cloves Garlic – diced finely
• Capatriti OO
• ½ tbsp. Butter
Combine marinade ingredients. Mix with steak in a container and refrigerate for at least 1 hr. (or overnight).
Roast and press the two tomatillos. Place to the side. Chop and mix the remaining chimichurri ingredients (or throw in a food processor). Set aside.
Heat OO and butter in pan. Sear steak. Rest 5 – 10 minutes. Slice and plate with sauce (or taco it up). Share.