Recipes Crafted by the Cargill Culinary Team · Filippo Berio Culinary Selection ® Recipes by Chef...

Filippo Berio Culinary Selection® Recipes by Chef Seamus Mullen

Recipes by award-winning NYC restaurateur, three-time semi-finalist for

James Beard Foundation’s Best Chef NYC and author of Hero Food,

Chef Seamus Mullen

Tortilla EspañolaChilled Pea Soup

Tomato and Watermelon Gazpacho

• Lemon Cookies• Spiced Olives• Chicken Cotoletta• Pork Tenderloin Citrus Marinade• Pan-fried Salt Cod Chips• Arborio Rice Fritters• Broccoli Rabe with

Toasted Garlic

• Passion Fruit Vinaigrette• Citrus Marinade for Fish• Balsamic Soy Chicken Marinade• Champagne Vinaigrette• Braised Short Ribs• Citrus Vinaigrette• Lemon Cake

Chilled Carrot SoupButternut Squash

Soup

Wild Salmon with Saffron Tomatoes and

Sauce Vierge

Dark Chocolate Mousse with Golden Raisin Sherry Confiture

Recipes Crafted by the Cargill Culinary Team

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Recipe by award-winning NYC restaurateur, three-time semi-finalist for James Beard Foundation’s Best Chef NYC and author of Hero Food,

Chef Seamus Mullen

Serves 6

Ingredients1 tbsp Filippo Berio Culinary Selection® + ½ cup Extra Virgin Olive Oil2 Shallots, minced 1 clove Garlic, minced ½ lb Sugar snap peas, blanched for 1 minute in well salted

water and shocked in an ice bath ½ lb English peas shelled and blanched for 1 minute in well

salted water and shocked in an ice bath 1 tbsp Sherry vinegar (can substitute white balsamic vinegar) 5 cup Chicken or vegetable stock 1 Lemon, zest and juice1 cup Plain yogurt, full fat1 cup Mint leaves, loosely packed Salt and pepper to taste

Herbed Yogurt1 cup Plain yogurt, full fat 1 clove Garlic, grated 1 Lemon, zest and juice¼ cup Mint, leaves minced¼ cup Parsley, minced flat leaf

1 tbsp Thyme leaves ¼ cup Filippo Berio Culinary

Selection® Extra Virgin Olive Oil

Sea salt and pepper to taste

Preparation 1. Combine ingredients for Herbed Yogurt and set aside for use

as garnish.

2. In a medium-sized sauce pot, heat 1 tbsp extra virgin olive oil over medium low heat and gently sweat the shallot and garlic until translucent, about two minutes. Deglaze with the vinegar and set aside to chill.

3. Combine the shallot and garlic mixture in blender or food processor along with peas, mint and chicken stock. Blend on high until smooth. Add yogurt and process until smooth.

4. Lower the speed and drizzle in remaining olive oil until fully incorporated. Season with salt, pepper, lemon juice and lemon zest and set aside to chill.

5. To serve, pour in bowls and garnish with a few dollops of herbed yogurt.

Chilled Pea Soup Perfect Spring seasonal Soup

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Chef Seamus Mullen

Serves 4Preparation1. Combine all ingredients except olive oil in a large mixing bowl

and marinate in the refrigerator overnight.

2. Add mixing bowl contents into a blender and process until smooth. With the motor running, slowly drizzle in the olive oil and season with salt and pepper.

3. Garnish with watermelon, cucumber and basil.

Ingredients2 lb Vine ripe tomatoes, roughly chopped1 Seedless watermelon, peeled and roughly chopped1 Clove of garlic, smashed1 cup Filippo Berio Culinary Selection®

Extra Virgin Olive Oil4 tbsp Cider vinegar1 Red bell pepper, seeded1 English cucumber, peeled and seeded1 tbsp Sherry vinegar Salt and pepper to taste

Tomato and Watermelon Gazpacho Cool and flavorful Summer Soup

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Serves 6


Chef Seamus Mullen

Preparation1. Prepare Confit Potato. On stovetop, start potatoes in cold

olive oil with garlic. Cook 10 minutes, add onion and cook until soft, about 35 minutes. Strain and reserve the oil for reuse in other recipes (if desired).

2. Whisk eggs, then gently fold in confit potato. Season and let stand 5 minutes.

3. Coat bottom of a hot nonstick pan with Filippo Berio Culinary Selection® All Purpose Olive Oil, add potato egg mixture. Cook gently on one side until beginning to set. Flip and repeat on other side. Continue flipping until edges are rounded and entire tortilla is just set. Add Filippo Berio Culinary Selection® All Purpose Olive Oil as necessary to prevent sticking during flipping process.

Ingredients12 Eggs 1 ½ qt Confit potato

Confit Potato6 Yukon gold potato, peeled and sliced 3 cup Filippo Berio Culinary Selection® Olive Oil 3 cloves Garlic 1 Spanish onion, sliced

Tortilla EspañolaPrint 5x7|Print page

Serves 6


Chef Seamus Mullen

Preparation: 1. Combine all ingredients (except labne, tarragon, crispy lemon

and olive oil in a blender and process until smooth) adding ice water as needed. With the motor running, drizzle in the olive oil. Set aside to chill.

2. To serve, distribute the soup in small bowls, then garnish with a dollop of labne, a sprinkling of tarragon and a slice of crispy lemon.

Ingredients 1 lb Carrots, large, peeled and cut into 1-inch chunks, quickly

blanched and shocked

½ cup Filippo Berio Culinary Selection® Extra Virgin Olive Oil

1 Shallot, diced

1 clove Garlic, finely diced

1 tbsp Cider vinegar

1 Orange, zest and juice

1 tbsp Ginger, fresh grated

¼ tsp Turmeric, grated whole

½ cup Labne

2 tbsp Tarragon leaves coarsely chopped (1 bunch)

6 slices Lemon, dehydrated overnight and quickly fried

Black pepper

Salt

Chilled Carrot SoupFall seasonal alternative to Pea Soup



Chef Seamus Mullen

Serves 4Preparation1. In a large heavy-bottomed pot, sweat the shallots and garlic in

the 2 tablespoons extra virgin olive oil over medium heat until translucent, about 5 minutes. Add the squash and deglaze with the vinegar and white wine. Add just enough water to cover and bring to a simmer. Cook until the squash is very tender, about 20 minutes.

2. With a rubber spatula, carefully transfer to a blender or food processor and process until smooth. With the motor running, drizzle in 1⁄4 cup olive oil. Add the lemon zest and adjust the seasoning with salt and pepper. Divide the soup among 4 warm bowls.

3. Top each serving with a little island of crème fraîche (or yogurt). Finish with some coarsely ground pepper, basil leaves, and a drizzle of extra virgin olive oil. Serve immediately.

Ingredients1 Shallot, finely diced1 clove Garlic, thinly sliced2 tbsp Filippo Berio Culinary Selection® Extra +¼ cup Virgin Olive Oil, plus more to drizzle2 lb Butternut squash, peeled and cubed1 tbsp Champagne vinegar ¼ cup White wine 1 Lemon, zest¼ cup Crème fraîche (or plain yogurt with

lemon zest) 1 handful Fresh basil leaves Freshly ground black pepper Salt

Butternut Squash SoupFlavorful winter alternative to Pea Soup



Chef Seamus Mullen

Serves 4

Ingredients4 Wild salmon, about 3 oz each, skin removed 2 cup Filippo Berio Culinary Selection® Saute & Grill +2 tbsp Olive Oil Blend2 cup Mixed cherry tomatoes 2 Shallots, cut into quarters1 Summer squash (small), or pattypan squash, cut into

½” pieces1 clove Garlic, cut into threads1 Tomato, cut in half and grated on a cheese grater to

make a pulp6 thread Saffron 1 tbsp Lemon thyme leaves 1 tbsp Nicoise olives, pitted and cut in half Basil leaves Sherry vinegar or white balsamic Sauce vierge (see recipe) Salt and pepper to taste

Wild Salmon with Saffron Tomatoes and Sauce Vierge

Sauce Vierge Recipe 1/4 cup Cherry tomatoes, chopped 1 tbsp Caper berries, chopped 1 tbsp Shallot, minced 1/2 filet Salted anchovy, minced

(optional)1 tbsp Flat parsley, minced 1 tbsp Basil, minced

1 Lemon, zest and juice4 tbsp Filippo Berio Culinary

Selection® Saute & Grill Olive Oil Blend

Fresh ground pepper to taste Combine all ingredients in a small mixing bowl.

Salmon Preparation1. Season each portion of salmon with salt, pepper, lemon zest

and set aside. Heat two cups saute and olive oil blend along with lemon thyme leaves over low heat until it reads 140 F on a kitchen thermometer. Add the seasoned salmon to the olive oil and gently poach until cooked through, about 5-7 minutes.

2. Remove the fish from the olive oil to a plate lined with a paper towel.

3. In a medium sauce pan, sweat the cherry tomatoes, summer squash and shallot with Filippo Berio Culinary Selection® Saute & Grill Olive Oil Blend over low heat until soft. Add garlic and saffron and deglaze with sherry vinegar. Add grated tomato and simmer for 1-2 minutes, the tomatoes should be soft, but not cooked down. Add the Nicoise olives and herbs, season with salt and pepper.

4. Plate the tomatoes in the bottom of a shallow bowl, place salmon in the middle and sauce vierge over the fish. Garnish with fresh herbs and a drizzle of Filippo Berio Culinary Selection® Extra Virgin Olive Oil.



Chef Seamus Mullen

Serves 4

Mousse Preparation1. Melt chocolate in bain marie. Whisk in extra virgin olive oil,

then heavy cream. Set aside to cool.

2. Beat whites to soft peaks. Add 2 cups of mousse ganache to whites and incorporate, then add mixture back into the ganache.

3. Whip cream to soft peaks and fold into chocolate mixture. Set aside to cool, place in pastry bags for service.

For Confiture1. Reduce 4 cups of sherry to 2 cups, syrupy consistency.

Add golden raisins.

To PlateWith piping bag, pipe mousse into small chilled bowls. Drizzle a circle of confiture around the dessert, garnish with coarse sea salt on chocolate and a drizzle of extra virgin olive oil.

Mousse Ingredients1 cup Heavy cream 2 lb Bittersweet chocolate pistols (70% cacao) 12 Egg whites 5 cup Heavy cream, whipped 1 cup Filippo Berio Culinary Selection® Extra Virgin Olive Oil Coarse sea salt

Confiture Ingredients4 cup Pedro Ximinez sherry 1 cup Golden raisins

Dark Chocolate Mousse with Golden Raisin Sherry ConfiturePrint 5x7|Print page


Chef Seamus Mullen

Filippo Berio Culinary Selection® is a trademark of SALOV S.p.A., used under license. ©2016 Cargill, Incorporated

Serves 6

Chilled Pea Soup Perfect Spring seasonal Soup

Ingredients1 tbsp Filippo Berio Culinary Selection® + ½ cup Extra Virgin Olive Oil2 Shallots, minced 1 clove Garlic, minced ½ lb Sugar snap peas, blanched for 1 minute in

well salted water and shocked in an ice bath ½ lb English peas shelled and blanched for 1

minute in well salted water and shocked in an ice bath

1 tbsp Sherry vinegar (can substitute white balsamic vinegar)

5 cup Chicken or vegetable stock 1 Lemon, zest and juice1 cup Plain yogurt, full fat1 cup Mint leaves, loosely packed Salt and pepper to taste

Herbed Yogurt1 cup Plain yogurt, full fat 1 clove Garlic, grated 1 Lemon, zest and juice¼ cup Mint, leaves minced¼ cup Parsley, minced flat leaf

1 tbsp Thyme leaves ¼ cup Filippo Berio Culinary

Selection® Extra Virgin Olive Oil

Sea salt and pepper to taste

Preparation 1. Combine ingredients for Herbed Yogurt and set aside for use as garnish.

2. In a medium-sized sauce pot, heat 1 tbsp extra virgin olive oil over medium low heat and gently sweat the shallot and garlic until translucent, about two minutes. Deglaze with the vinegar and set aside to chill.

3. Combine the shallot and garlic mixture in blender or food processor along with peas, mint and chicken stock. Blend on high until smooth. Add yogurt and process until smooth.

4. Lower the speed and drizzle in remaining olive oil until fully incorporated. Season with salt, pepper, lemon juice and lemon zest and set aside to chill.

5. To serve, pour in bowls and garnish with a few dollops of herbed yogurt.

Chilled Pea Soup

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Chef Seamus Mullen


Serves 4

Tomato and Watermelon Gazpacho Cool and flavorful Summer Soup

Preparation1. Combine all ingredients except olive oil in a large mixing bowl and marinate in

the refrigerator overnight.

2. Add mixing bowl contents into a blender and process until smooth. With the motor running, slowly drizzle in the olive oil and season with salt and pepper.

3. Garnish with watermelon, cucumber and basil.

Ingredients2 lb Vine ripe tomatoes, roughly chopped1 Seedless watermelon, peeled and roughly

chopped1 Clove of garlic, smashed1 cup Filippo Berio Culinary Selection®

Extra Virgin Olive Oil4 tbsp Cider vinegar1 Red bell pepper, seeded1 English cucumber, peeled and seeded1 tbsp Sherry vinegar Salt and pepper to taste

Tomato and Watermelon Gazpacho

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Chef Seamus Mullen


Serves 6

Tortilla Española

Preparation1. Prepare Confit Potato. On stovetop, start potatoes in cold olive oil with garlic.

Cook 10 minutes, add onion and cook until soft, about 35 minutes. Strain and reserve the oil for reuse in other recipes (if desired).

2. Whisk eggs, then gently fold in confit potato. Season and let stand 5 minutes.

3. Coat bottom of a hot nonstick pan with Filippo Berio Culinary Selection® All Purpose Olive Oil, add potato egg mixture. Cook gently on one side until beginning to set. Flip and repeat on other side. Continue flipping until edges are rounded and entire tortilla is just set. Add Filippo Berio Culinary Selection® All Purpose Olive Oil as necessary to prevent sticking during flipping process.

Ingredients12 Eggs 1 ½ qt Confit potato

Confit Potato6 Yukon gold potato, peeled and sliced 3 cup Filippo Berio Culinary Selection® Olive Oil 3 cloves Garlic 1 Spanish onion, sliced

Tortilla Española

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Chef Seamus Mullen


Preparation: 1. Combine all ingredients (except labne, tarragon, crispy lemon and olive oil in a

blender and process until smooth) adding ice water as needed. With the motor running, drizzle in the olive oil. Set aside to chill.

2. To serve, distribute the soup in small bowls, then garnish with a dollop of labne, a sprinkling of tarragon and a slice of crispy lemon.

Chilled Carrot Soup Ingredients 1 lb Carrots, large, peeled and cut into 1-inch

chunks, quickly blanched and shocked

½ cup Filippo Berio Culinary Selection® Extra Virgin Olive Oil

1 Shallot, diced

1 clove Garlic, finely diced

1 tbsp Cider vinegar

1 Orange, zest and juice

1 tbsp Ginger, fresh grated

¼ tsp Turmeric, grated whole

½ cup Labne

2 tbsp Tarragon leaves coarsely chopped (1 bunch)

6 slices Lemon, dehydrated overnight and quickly fried

Black pepper

Salt

Serves 6

Chilled Carrot SoupFall seasonal alternative to Pea Soup

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Chef Seamus Mullen


Preparation1. In a large heavy-bottomed pot, sweat the shallots and garlic in the 2

tablespoons extra virgin olive oil over medium heat until translucent, about 5 minutes. Add the squash and deglaze with the vinegar and white wine. Add just enough water to cover and bring to a simmer. Cook until the squash is very tender, about 20 minutes.

2. With a rubber spatula, carefully transfer to a blender or food processor and process until smooth. With the motor running, drizzle in 1⁄4 cup olive oil. Add the lemon zest and adjust the seasoning with salt and pepper. Divide the soup among 4 warm bowls.

3. Top each serving with a little island of crème fraîche (or yogurt). Finish with some coarsely ground pepper, basil leaves, and a drizzle of extra virgin olive oil. Serve immediately.

Ingredients1 Shallot, finely diced1 clove Garlic, thinly sliced2 tbsp Filippo Berio Culinary Selection® Extra +¼ cup Virgin Olive Oil, plus more to drizzle2 lb Butternut squash, peeled and cubed1 tbsp Champagne vinegar ¼ cup White wine 1 Lemon, zest¼ cup Crème fraîche (or plain yogurt with

lemon zest) 1 handful Fresh basil leaves Freshly ground black pepper Salt

Butternut Squash Soup

Serves 4

Butternut Squash SoupFlavorful winter alternative to Pea Soup

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Chef Seamus Mullen


Serves 4


Ingredients4 Wild salmon, about 3 oz each, skin removed 2 cup Filippo Berio Culinary Selection® Saute & Grill + 2 tbsp Olive Oil Blendl2 cup Mixed cherry tomatoes 2 Shallots, cut into quarters1 Summer squash (small), or pattypan squash,

cut into ½” pieces1 clove Garlic, cut into threads1 Tomato, cut in half and grated on a cheese

grater to make a pulp6 thread Saffron 1 tbsp Lemon thyme leaves 1 tbsp Nicoise olives, pitted and cut in half Basil leaves Sherry vinegar

or white balsamic Sauce vierge (see recipe) Salt and pepper to taste

Sauce Vierge Recipe 1/4 cup Cherry tomatoes, chopped 1 tbsp Caper berries, chopped 1 tbsp Shallot, minced 1/2 filet Salted anchovy, minced

(optional)1 tbsp Flat parsley, minced 1 tbsp Basil, minced

1 Lemon, zest and juice4 tbsp Filippo Berio Culinary

Selection® Saute & Grill Olive Oil Blend

Fresh ground pepper to taste Combine all ingredients in a small mixing bowl.

Salmon Preparation1. Season each portion of salmon with salt, pepper, lemon zest and set aside.

Heat two cups saute and olive oil blend along with lemon thyme leaves over low heat until it reads 140 F on a kitchen thermometer. Add the seasoned salmon to the olive oil and gently poach until cooked through, about 5-7 minutes.

2. Remove the fish from the olive oil to a plate lined with a paper towel. 3. In a medium sauce pan, sweat the cherry tomatoes, summer squash and

shallot with Filippo Berio Culinary Selection® Saute & Grill Olive Oil Blend over low heat until soft. Add garlic and saffron and deglaze with sherry vinegar. Add grated tomato and simmer for 1-2 minutes, the tomatoes should be soft, but not cooked down. Add the Nicoise olives and herbs, season with salt and pepper.

4. Plate the tomatoes in the bottom of a shallow bowl, place salmon in the middle and sauce vierge over the fish. Garnish with fresh herbs and a drizzle of Filippo Berio Culinary Selection® Extra Virgin Olive Oil.


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Chef Seamus Mullen


Mousse Preparation1. Melt chocolate in bain marie. Whisk in extra virgin olive oil, then heavy cream.

Set aside to cool.

2. Beat whites to soft peaks. Add 2 cups of mousse ganache to whites and incorporate, then add mixture back into the ganache.

3. Whip cream to soft peaks and fold into chocolate mixture. Set aside to cool, place in pastry bags for service.

For Confiture1. Reduce 4 cups of sherry to 2 cups, syrupy consistency.

Add golden raisins.

To PlateWith piping bag, pipe mousse into small chilled bowls. Drizzle a circle of confiture around the dessert, garnish with coarse sea salt on chocolate and a drizzle of extra virgin olive oil.

Mousse Ingredients1 cup Heavy cream 2 lbs Bittersweet chocolate pistols (70% cacao) 12 Egg whites 5 cup Heavy cream, whipped 1 cup Filippo Berio Culinary Selection®

Extra Virgin Olive Oil Coarse sea salt

Confiture Ingredients4 cup Pedro Ximinez sherry 1 cup Golden raisins


Serves 4


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1. Preheat oven to 350° F. Butter and dust with granulated sugar a 9-inch round Bundt pan.

2. Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light yellow.

3. Add in milk, slowly drizzle in the olive oil and vanilla and lemon extract. Mix until smooth. Add the lemon juice, zest and mix well.

4. Sift together the flour, baking powder, baking soda and salt in a separate medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate.

5. Pour into the prepared Bundt pan and bake, 25-30 minutes. 6. Let the cake cool 15 minutes, and add the lemon icing or powdered sugar.

Drizzle with extra virgin olive oil to serve.

6-7 ServingsEMON CAKE

1/3 cup Filippo Berio Culinary Selection® Extra Virgin Olive Oil

1 1/2 cup All-purpose flour2 tsp Baking powder1/2 tsp Baking soda1/2 tsp Salt1 cup Sugar1/2 cup Milk2 tsp Lemon rind1/3 cup Lemon juice

1/2 tsp Vanilla extract1/4 tsp Lemon extract3 ea Eggs1 tbsp Filippo Berio Culinary Selection® Extra

Virgin Olive Oil for brushing on pan 2 tbsp Sugar for coating pan Topping1 cup Powdered sugar 1 1/2 tbsp Lemon juice Filippo Berio Culinary Selection® Extra

Virgin Olive Oil to drizzle

1. Heat oven to 375° F. Cover a baking sheet with parchment paper.2. Sift together the flour, baking powder, baking soda and salt into large

mixing bowl and form a well with the dry ingredients. 3. Combine olive oil, sugar, egg, vanilla, lemon zest, and lemon juice into a

separate mixing bowl.4. Slowly add to center of dry ingredient well using a fork and spatula to

incorporate until cookie dough is formed. 5. Scoop out dough by the teaspoonful and roll into balls, then dredge in

granulated sugar. Place onto the baking sheet with parchment.

6. Using a flat surface press the cookies until the desired thickness is reached.

7. Bake about 8-12 minutes. Remove from oven and allow to cool. 8. Once cooled, dust with powdered sugar.

2/3 cup Filippo Berio Culinary Selection® Extra Virgin Olive Oil

1 cup Granulated sugar1 Large egg2 tbsp Vanilla extract2 tbsp Lemon zest2 tbsp Fresh lemon juice2 1/4 cups All purpose flour1 tsp Baking powder

1/2 tsp Baking soda1/2 tsp Salt1/2 cup Sugar for rolling1/2 cup Powdered sugar for dusting

Makes 20-25 cookiesEMON COOKIES

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PREPARATION

PREPARATION



1. With a mortar and pestle, gently crush the celery and coriander seeds. 2. Place the celery and coriander seeds in a small sauce pan and toast lightly over medium heat, until fragrant. 1-2 minutes.3. Add garlic, citrus zest, red pepper and olive oil to pot.4. Bring up temperature slowly and allow the oil to heat up until the garlic is tender. Do not allow the oil to get too hot where the garlic is frying. 5. Slowly pour in the olives and allow to steep 2-3 minutes.6. Transfer the olives to a serving bowl.

1 cup Filippo Berio Culinary Selection® Extra Virgin Olive Oil1/2 tsp Celery seeds 1 tsp Coriander seeds 1/2 tsp Red pepper flakes, crushed2 1- inch Strips lemon zest3 1- inch Strips orange zest2 tsp Garlic, crush and chop fine 2 cups Olives, unpitted mixed Nicoise, Picholine, and Kalamata

PICED OLIVES

1. Rinse excess salt from cod by placing cod in a medium saucepan and cover with cold water and bring to a boil over high heat. Lower heat to a simmer for 20 minutes. Drain cod and return to saucepan. Add fresh water and bring to a simmer for another 20 minutes. Reserve 1 1/2 cup of broth from this soaking and allow to cool. Repeat this process one last time.

2. Drain excess water from the cod and place in a mixing bowl. With two forks while still warm, flake the cod into small chunks and set aside.

3. Heat 2 tablespoons of extra virgin olive oil in a small skillet over medium heat. Add garlic and cook slowly until soft, about 10-12 minutes. Do not allow the garlic to fry.

4. In large mixing bowl combine flour, salt, egg, and 1½ cups cool broth. Stir cod, garlic with the oil, and culantro or cilantro together to form a thin batter.

5. In 12 inch skillet add ½ cup of Filippo Berio Culinary Selection® Sauté & Grill oil. Heat over high heat.

6. Spoon 1 tablespoon of batter into hot oil. Cook until golden brown on either side 2-3 minutes. For larger cod chips, just allow more time to cook.

7. Once cooked, transfer to paper towel to absorb excess oil and season with Diamond Crystal® Sea Salt.

1/4 lb Dried salt cod1 cup Filippo Berio Culinary Selection®

Sauté & Grill Oil for frying3 clove Garlic, minced1 cup Flour1/4 tsp Diamond Crystal® Kosher Salt, plus more

to taste1 Egg

2 tsp Culantro or cilantro, finely chopped1/2 cup Salt cod broth reserve from boiling process 2 tbsp Filippo Berio Culinary Selection® Extra

Virgin Olive Oil

Makes about 30AN-FRIED SALT COD CHIPS (Bacalaitos)P

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PREPARATION

PREPARATION



1. Heat the olive oil and butter in a heavy saucepan. Add the onions, garlic and cook until translucent.

2. Add Arborio rice and stir until well coated with the butter and oil mixture. Allow the rice to toast while occasionally stirring for about 10 minutes.

2. Add the white wine and stir continually over medium heat until it is absorbed.

3. Slowly add 1/2 cup of hot broth and tomato mixture, gently folding the rice to absorb. Continue to add broth until rice is cooked to al dente.

4. Stir in the grated cheese and basil and season with salt and pepper. Allow risotto to cool without becoming cold.

5. Fold in ½ cup Parmesan, prosciutto, parsley and nutmeg.

6. Separate Flour, egg mixture and breadcrumbs into 3 separate bowls. 7. Take about 1 tablespoon full of the rice mixture and form into balls. Make a

small indentation in the center to place a piece of the Fontina then seal the ball up and place onto a plate. Continue this process until all the mixture has been used up.

8. Roll the arancini in flour, then the egg mixture and lastly the breadcrumbs. 9. Heat the oil to 350° F and fry to a golden brown. Remove from hot oil with a

slotted spoon and place onto a plate with paper towel to absorb excess oil. Serve hot.

RISOTTO4 tbsp Filippo Berio Culinary Selection® Extra

Virgin Olive Oil 1 tbsp Butter1/2 Onion, finely chopped 1 cup Arborio rice 3/4 cup Dry white wine 2 cups Chicken broth3 cups Tomatoes, peeled and pureed1/2 cup Parmesan cheese, grated4 cloves Garlic, minced 4 tbsp Basil, finely chopped Salt & pepper

ARANCINI1 cup All-purpose flour 2 Eggs beaten with 1/2 cup milk 2 cups Italian breadcrumbs 8 oz Fontina, cut Into pieces5 oz. Prosciutto, minced 1/2 cup Parmesan, freshly grated 1/2 cup Parsley, finely chopped 1/4 tsp Nutmeg, freshly grated 2 qt Filippo Berio Culinary Selection®

Sauté & Grill Oil for frying

6-7 ServingsRBORIO RICE FRITTERS (Supplì alla Romana)

PREPARATION1. Pre Heat Oven To 325° F.2. In heavy roasting pan or Dutch oven, heat ¼ cup Filippo Berio Culinary Selection®

Sauté & Grill oil. Season ribs with salt and pepper and working in batches of 3 to 4, sear in hot oil to brown all sides, about 4 minutes per side. Once browned, place ribs aside.

3. Add remaining 1/4 cup oil into same pan used for ribs. Add bacon and begin to render down on med heat. Cook bacon until fat has rendered and it begins to crisp.

4. Raise temperature and add garlic, leeks, carrots, fennel and onions to the pan. Season with salt and pepper. While cooking vegetables, keep temperature on high and scrape the bottom of pan to remove any stuck pieces from the ribs. This will add flavor. Cook the vegetables until they are tender and lightly browned, 10-12 minutes.

5. In a piece of cheese cloth or large coffee filter add the fresh thyme, bay leaves and toasted peppercorns. Tie with butchers twine to keep stems and peppercorns from becoming stuck to the ribs while cooking. Add the ground coriander, paprika directly to the pot and cook, stirring, until well distributed and fragrant, about 1 minute.

6. Deglaze the pot with 1/2 of the bottle of red wine and cook, stirring to scrape up all the browning on the bottom of the pot. Reduce heat to med high and allow the liquid to reduce to by half.

7. Arrange the ribs into the pot with vegetables no more than 2 layers thick, pour in remaining wine, crushed tomatoes and beef broth. Be sure that liquid is covering the ribs. If needed add more broth or water.

8. Slowly bring heat back up and allow the liquid to simmer. Add the spices in the cheese cloth.

9. Place a sheet of parchment over ribs and cover the pot with aluminum foil. Place into preheated oven. Cook at 325° F for 2 - 3 hours and turn ribs every 35 - 40 minutes. The meat should be very tender and easily fall off bone once cooked.

10. Serve with soft polenta and broccoli rabe . Polenta can be made replacing butter with extra virgin olive oil if desired. Ribs are best when cooked the day before in order to let the flavors build and to make it easier to remove excess fat. To re-heat, just cover the pan and heat back up in the oven at 350° F for about one hour.

6-8 ServingsRAISED SHORT RIBS

6 lb Meaty beef short ribs 1/2 cup Filippo Berio Culinary Selection®

Sauté & Grill Oil2/3 cup Carrots, medium-diced 2/3 cup Onions, medium-diced 2/3 cup Fennel, medium-diced 2 Leeks, cleaned and diced 1 tbsp Fresh thyme, chopped 2 head Garlic, root end removed and cut in half 1 lb Bacon, diced

1 to 2 tsp Paprika 1 to 2 tsp Coriander, ground 4 Bay leaves1/8 cup Peppercorns, toasted 1 btl Dry red wine 1 cup Canned crushed tomatoes 4 cup Lower-salt beef broth 1 to 2 tsp Fresh parsley, chopped Diamond Crystal® Kosher Salt Ground black pepper

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PREPARATION



1. Trim off excess fat or cartilage from the chicken. 2. Soak chicken breasts in the milk for 1 hour with sage and rosemary.3. Preheat the oven to 350° F.4. Combine salt and pepper with flour.5. In 3 separate bowls divide up the breadcrumbs, the flour and the eggs

with some of the milk from the marinade. 6. Dredge the chicken breasts both sides one at a time in the flour, then the

egg mixture and lastly the breadcrumbs.7. Heat large sauté pan with ¼ cup of oil and heat on med high.

8. Once oil is hot, place the breaded chicken breasts in the pan 2-3 at a time and brown each side to golden brown. Add more oil as needed to continue cooking all breasts. Place in oven for 5-10 minutes to complete cooking.

9. Transfer the chicken on a serving dish and serve sprinkled with fresh lemon.

4 Chicken breasts, pounded thin or sliced thinly 1 cup Flour2 cup Milk2 Eggs, beaten2 cup Breadcrumbs2 tsp Fresh rosemary, finely chopped 1 pinch Rubbed sage

1/4 tsp Salt1/8 tsp Pepper to taste1/2 cup Filippo Berio Culinary Selection® Olive Oil

4 ServingsHICKEN COTOLETTA

1. Zest and juice citrus into a mixing bowl.2. Crack the bay leaf once and place into the bowl. 3. Pour in oil.4. Toast and crush peppercorns and add to mixture.5. Peel and crush ginger, slice garlic and mix all ingredients together. 6. Place in the cooler and allow to rest overnight. 7. Pour over fish and allow to marinate 15-20 minutes.

1 cup Filippo Berio Culinary Selection® All Purpose Oil 1 Lemon zest and juice1 Orange zest and juice1 Bay leaf cracked 8 Peppercorns toasted and cracked3 stems Fresh thyme2 inch pc Ginger, crushed 7 cloves Garlic, sliced

ITRUS MARINADE FOR FISH

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PREPARATION

PREPARATION



1. In mixing bowl, add vinegar, soy sauce and mustard.2. Remove thyme leaves from stems and add to bowl.3. Whisk in oil until combined. 4. Pour over chicken and allow to marinate 30-40 minutes.

1 cup Filippo Berio Culinary Selection® All Purpose Oil½ cup Balsamic vinegar½ cup Soy sauce ¼ cup Whole grain mustard 3 stems Fresh thyme

ALSAMIC SOY CHICKEN MARINADE

1. In mixing bowl, squeeze the juice of citrus and add the rinds.2. Add in peeled and crushed garlic, cardamom, peppercorns, whole bay leaves and quartered onions.3. Stir in olive oil. 4. Pour mixture over tenderloins and allow to marinate 3-4 hours.

3 Limes2 Oranges1 Sour orange 2 head Garlic, peeled and crushed 1 tsp Cardamom, ground 1 cup Filippo Berio Culinary Selection® Olive Oil2 Bay Leaves2 Onions, peeled and cut in quarters2 tbsp Peppercorns, toasted and crushed

ORK TENDERLOIN CITRUS MARINADE

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PREPARATION

PREPARATION



1. Sauté shallots in 1 tablespoon of all-purpose oil until translucent and allow to cool.2. In mixing bowl, add juices, cooled shallots and honey.3. Whisk in remaining all purpose oil and then extra virgin olive oil. 4. Season to taste with salt and pepper.

1/4 cup Orange juice1/4 cup Lemon juice1/4 cup Lime juice2 Shallots, finely minced and sautéed.1/4 cup Filippo Berio Culinary Selection® All Purpose Oil1/2 cup Filippo Berio Culinary Selection® Extra Virgin Olive Oil1 tbsp Honey Salt and pepper to taste

6-7 ServingsC ITRUS VINAIGRETTE

1. In mixing bowl, add passion fruit juice and honey.2. Mix in mirin, rice vinegar and minced shallot.3. Whisk in oil and season to taste with salt and pepper.

1/4 cup Passion fruit juice 1 tbsp Honey 1 tbsp Mirin1 tbsp Rice wine vinegar1/2 Shallot, finely minced 1/2 cup Filippo Berio Culinary Selection® All Purpose Oil Salt and pepper to taste

P ASSION FRUIT VINAIGRETTE

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PREPARATION

PREPARATION



1. In mixing bowl, add vinegars, honey and mustard. 2. Add in shallots garlic and thyme. 3. Whisk in oil and add in chives.4. Season with salt and pepper to taste.

1 1/2 cup Filippo Berio Culinary Selection® All Purpose Oil

1/2 cup Champagne vinegar1/4 cup Sherry vinegar1/2 tsp Whole grain mustard 1 tbsp Honey1 tsp Chives, sliced1/4 tsp Garlic, finely minced

1 tbsp Shallot, finely minced2 stems Thyme leaves Salt and pepper to taste

HAMPAGNE VINAIGRETTE

1. Blanch broccoli rabe in salted boiling water for 2 minutes. Remove from the boiling water and blanch in Ice water to cool and stop the cooking process. Remove from ice water after 2 minutes. Allow to drain and pat dry with paper towel.

2. Heat olive oil in large skillet over medium heat, add in garlic and sauté until it starts to brown. 3. Add in the broccoli rabe and sauté until fully cooked and heated through. 4. Season with sea salt to taste.

2 lbs Broccoli rabe, stems trimmed and cut 1/4 cup Filippo Berio Culinary Selection® Extra Virgin Olive Oil8 cloves Garlic, crushed and chopped Diamond Crystal® Sea Salt

Serves 6 B ROCCOLI RABE WITH TOASTED GARLIC

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Recipes Crafted by the Cargill Culinary Team · Filippo Berio Culinary Selection ® Recipes by Chef...

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