One of our favorite comfort foods. This recipe is really pretty easy and you can use a wide variety of our savory or spicy olive oils to flavor the recipe. If you have a mandoline slicer for the taters, it makes this recipe extremely easy, quick and visually appealing.
- 4 tbsp. Fresh Harvest Butter Olive Oil
(You can also use Extra Virgin, Tuscan Herb, Garlic, etc.)
- 1 small onion, finely chopped (1/3 cup)
- 3 tbsp. all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 ½ cups whole milk (use Almond milk for vegan option)
- 6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)
Heat oven to 350°F.
Grease 2-quart casserole with cooking spray or additional Butter Olive Oil.
In 2-quart saucepan, add 3 tablespoons of the butter olive oil and cook onions on medium heat about 2 minutes, stirring occasionally, until tender.
Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Spread potatoes in casserole. Pour sauce over potatoes. Drizzle remaining 1 tablespoon butter olive oil over potatoes.
Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
An Italian classic! Tuscan hearty soup served over bread.
- 1 pound of large, dried white beans or butter beans, soaked overnight. After soaking the beans overnight, strain and rinse.
- 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 medium to robust Fresh Harvest Extra Virgin Olive Oil
- 1/4 cup Fresh Harvest Gremolata Olive Oil
- 2 quarts chicken stock/broth or vegetable stock
- 4 large tomatoes skinned, seeded and diced, or 1-28 oz. 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.
In a large stockpot heat 1/4 cup Extra Virgin Olive Oil over medium heat. Add the onion and red pepper. Sauté about two minutes before adding the minced garlic. Sauté 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 in to 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 Gremolata Infused Olive Oil and a sprinkle of Pecorino Romano and a pinch of flat leaf parsley.
Serves 6-8 generously.