MILANESE GREMOLATA INFUSED OLIVE OIL

Gremolata is a traditional Italian herb condiment consisting of fresh lemon zest, minced garlic, Italian flat leaf parsley & a hint of mint. The herbs and citrus zest are typically crushed together in a mortar to release their pungent essential oils.

Try finishing your fish with this exciting flavor combination. It is also traditionally served with slow braised dishes to add a zip of flavor. We also recommend our Gremolata for marinating poultry, and in dressings.

PERFECT PAIRINGS:

-Grapefruit White Balsamic
-Sicilian Lemon White Balsamic

LATE SUMMER RIBOLLITA WITH BRAISED BUTTER BEANS AND MILANESE GREMOLATA INFUSED OLIVE OIL

1 pound of large white beans, butter beans or dried lima beans, soaked overnight
1 bunch kale rinsed and chopped
1 large onion diced
1 whole clove garlic + 4 cloves minced
1 large red pepper, diced
2 medium zucchinis, chopped
1 cup torn basil leaves
1/2 cup your choice Olive on Brooklea
  Extra Virgin Olive Oil
1/4 cup Olive on Brooklea Milanese
   Gremolata Infused Olive Oil
2 quarts vegetable stock
4 large tomatoes skinned, seeded, and
   diced, or one 28 oz-ounce can diced
   tomatoes in juice
1/2 cup grated Pecorino Romano Cheese
1/2 cup chopped flat leaf parsley
1 loaf of chewy crusty bread
Fresh ground pepper and sea salt to taste.

After soaking the beans overnight, strain and rinse.

In a large stockpot heat 1/4 cup extra virgin olive oil over medium heat.  Add the onion and the red pepper, and saute for about two minutes before adding the minced garlic. Saute the garlic for another minute.  Add the stock to the pot along with soaked and drained beans.  Simmer on medium low, uncovered for about an hour until the beans are tender.

Meanwhile, preheat the oven to 400 F. Cut the bread into 1" slices and brush liberally with remaining 1/4 cup of extra virgin olive oil. Toast the bread slices, oiled side up in a single layer on a baking sheet placed in the top rack of the oven for 12 minutes, or until golden brown.  Cut the whole clove of garlic in half, and rub the toasted bread slices with the cut side of the garlic clove and set aside.

When the beans are almost tender, after about an hour of cooking, add the tomato and kale to the pot.  Simmer for an additional 20 minutes, then add the zucchini and basil and simmer for an additional 5 minutes.

Place one toasted slice of bread in each bowl.  Ladle the hot ribollita over the toasted bread.  Finish each bowl with a drizzle of Milanese Gremolata Infused Olive Oil and a sprinkle of Pecorino Romano and a pinch of flat leaf parsley.

Serves 6-8 generously

 PANZELLA SALAD WITH MOZZARELLA FRESCA

It sounds fancy, but panzanella is the epitome of honest, straightforward comfort food with a nod towards thrift.  Literally panzanella means "bread salad". In Italy, traditionally it was a way to use stale or leftover bread.  It's almost always a summer affair, as the stars of the show are the sweet, plump vine ripened tomatoes that get slathered in fresh olive oil.

Salad

1 sweet or sour baguette  (torn in to pieces)

2 pounds sweet, perfectly juicy heirloom tomatoes, diced 1"

1/2 cup pitted olives, your choice on variety

1/2 cup torn basil leaves

1/4 cup torn flat leaf parsley leaves

8 oz. mozzarella fresca (you guessed it... torn)

1/4 cup freshly grated Pecorino

2 Tbsp. Olive on Brooklea MILANESE GREMOLATA OLIVE OIL

Dressing

1/3 cup Olive on Brooklea MILANESE GREMOLATE OLIVE OIL

3 Tbsp. Olive on Brooklea OREGANO WHITE BALSAMIC

1 teaspoon flat leaf parsley, finely chopped

2 garlic cloves super finely minced

fresh ground pepper

1/2 teaspoon of sea salt

Preheat the grill or your broiler.  Toss the torn bread with UP EVOO, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted.

Arrange the bread on a nice platter or in a large bowl. 

Make the dressing by whisking all the ingredients together well in a large bowl.  Add the cut tomatoes and gently toss with the dressing.  Spoon the tomatoes and their juice mixed with the dressing lovingly over the top of the toasted bread.

Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes.  Just before serving, top with grated Pecorino and fresh ground pepper to taste.  Serve immediately while the bread still has a bit of crunch.  

Serves 6-8