July Recipe Ideas
Italian Summer
Caprese Stuffed Chicken Breast
Ingredients
Marinated Tomatoes
1 large vine ripened tomatoes, sliced thin (8 slices total)
2 Tbsp SLO Olive Basil olive oil
1 Tbsp SLO Olive Reserve Aged balsamic, plus more for serving
Kosher salt and black pepper
Chicken
2 Tbsp SLO Olive Basil olive oil
2 Tbsp salted butter
4 chicken breasts butterflied (1 1/4 to 1 1/2 lbs.)
8 large basil leaves, plus more for serving
8 slices fresh mozzarella
Trader Joes Saffritto seasoning
Kosher salt and black pepper
Directions
Preheat the oven to broil.
For the marinated tomatoes: In a small bowl, toss the tomatoes with the oil, and balsamic reduction. Season with a pinch of salt and pepper, and set aside.
Season the chicken breast with Saffritto seasoning on the inside and salt and pepper to the outside of the breast. Add the 2 slices of marinaded tomatoes to the inside of the breast along with 2 large basil leaves and 2 slices of fresh mozzarella. Add a drizzle of Basil olive oil over everything.
Carefully fold over the chicken to form a pocket of the other ingredients. Use toothpicks to secure the breast from opening during the cooking process.
In a large oven-proof skillet, heat the oil and butter over medium-high heat, and add to the chicken to the skillet. Cook until golden and just cooked through, about 3-5 minutes per side.
Add another slice of mozzarella to the top of each breast and transfer to the broiler, and cook until the mozzarella is melted, 2 to 3 minutes.
Remove the skillet from the oven. Top with the fresh basil leafs and generously drizzle balsamic over the entire chicken breast.
Fava Bean Salad with Garlic Vinaigrette
The perfect summer salad.
Ingredients
For the vinaigrette:
1 head garlic, 1/2 inch cut off top to reveal cloves
1 tablespoon SLO Olive Arbequina extra-virgin olive oil
3 tablespoons SLO Olive aged red-wine vinegar
3/4 teaspoon coarse salt
1/4 teaspoon red-pepper flakes
3/4 cup (2 ounces) walnuts, toasted and chopped (optional)
Freshly ground pepper, to taste
For the salad:
1 pound shucked fresh Fava beans (from 3 pounds pods; 3 1/2 cups)
2 cups fresh spinach
2 cups fresh corn kernels (from 2 ears of corn)
1 medium cucumber, quartered lengthwise and thinly sliced
1/2 red onion, thinly sliced (1/2 cup)
2 tablespoons chopped fresh flat-leaf parsley
2 ounces feta cheese, crumbled
Directions
Make the vinaigrette: Preheat oven to 350 degrees. Drizzle garlic with 1 teaspoon oil. Wrap in parchment, then in foil. Bake until soft, about 30 minutes. Squeeze garlic from skins. Mash until smooth.
Whisk together the remaining ingredients with 1 tablespoon of the roasted garlic and remaining 2 teaspoons oil.
Make the salad: Prepare an ice-water bath. Cook beans in a large pot of boiling water for 2 minutes. Using a slotted spoon, transfer beans to ice-water bath. Let cool completely, and remove with the slotted spoon. Cook corn in same pot for 1 minute, and drain in a colander. Peel thin shells off beans.
Toss spinach, cucumber, onion, parsley, feta, beans, and corn with the vinaigrette.
Zabaglione with Strawberries
Ingredients
8 large egg yolks (at room temperature)
3/4 cup dry marsala
1/2 cup sugar
1 pint strawberries (sliced)
1 oz of SLO Olive Strawberry Balsamic
Instructions
Put the egg yolks, the marsala, and then the sugar into a large stainless-steel bowl. Set the bowl over a large saucepan filled with 1 inch of barely simmering water. Using a hand-held electric mixer on low speed or a whisk, beat the egg-yolk mixture until it is hot and the mixture forms a ribbon when the beaters are lifted, 5 to 8 minutes. Don't cook the zabaglione for too long, or it will curdle.
Put the strawberries in stemmed glasses or in bowls. Top with the hot zabaglione and either serve the dessert immediately or refrigerate it for up to an hour.
Drizzle SLO Olive Strawberry Balsamic over the finished dessert.
