Olive Oil Pairings – Spicy Edition

Spicy Olive Oil Pairings

It’s no mistake that we’re in the olive oil business. We love to include olive oil in its many forms in our recipes. Sometimes we’re looking to add a kick of spice and that’s when we go to one of these three flavor-infused olive oils. We’d love to know what you do with your favorite pairing.


Chipotle Olive Oil +

Apricot White Balsamic, Black Cherry Balsamic, Dark Chocolate Balsamic, Cinnamon Pear Balsamic, Espresso Balsamic, Fig Balsamic, Jalapeno White Balsamic, Lavender Balsamic, Lemongrass-Mint White Balsamic, Mango White Balsamic, Maple Balsamic, Peach White Balsamic, Pineapple White Balsamic, Pomegranate Balsamic, Raspberry Balsamic, Sicilian Lemon White Balsamic, Strawberry Balsamic, Tangerine Balsamic, Tahitian Vanilla Balsamic

Garlic Olive Oil +

Apricot White Balsamic, Blackberry-Ginger Balsamic, Blueberry Balsamic, Cinnamon-Pear Balsamic, Fig Balsamic, Honey-Ginger White Balsamic, Pomegranate Balsamic, Jalapeno White Balsamic, Pineapple White Balsamic, Oregano White Balsamic, Neapolitan Balsamic

Harissa Olive Oil +

Mango White Balsamic, Blackberry-Ginger Balsamic, Maple Balsamic, Cinnamon-Pear Balsamic, Peach White Balsamic, Raspberry Balsamic, Sicilian Lemon White Balsamic, Pineapple White Balsamic

MUSHROOM & BALSAMIC CREAM SAUCE

MUSHROOM & BALSAMIC CREAM SAUCE  

 

Ingredients:

1 cup dried mushrooms such as shitake, porcini, and morel
1 cup heavy cream
3 tablespoons Ultra Premium, Olio NuovoCoratina from Chile
1/3 cup dry Marsala wine
1/2 cup reserved mushroom stock (soaking liquid)
2 tablespoons Traditional Style Balsamic Condimento
1 large shallot, sliced thin
1 medium red onion, sliced thin
1 – 2″ sprig of fresh thyme, leaves only
kosher salt and fresh ground pepper to taste
Grated Pecorino Romano cheese
Directions:
Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large saute pan, over medium heat.  Add the Coratina, onion and shallot and a small sprinkle of kosher salt.  Saute slowly until the onions are caramelized, being careful not to burn them.  This should take approximately 5 minutes until they are golden brown.

Drain the mushrooms well reserving the soaking liquid.  Chop lightly if the pieces are large.  Add the mushrooms and thyme leaves to the saute pan.  Saute for another minute and then add the Marsala wine, scraping up any browned bits.

Bring a large pot of generously salted water to a boil.

Reduce the wine by half, and add the mushroom stock. Continue cooking over medium heat until liquid is again reduced by half.  Add in the balsamic, and then the heavy cream stirring well to combine.  Allow to simmer for an additional minute or two, to allow the sauce to thicken.  Season well with kosher salt and a generous amount of fresh ground pepper.

Boil the fresh pappardelle in the boiling water for a minute.

Add the cooked, drained pappardelle to the saute pan.  Toss it with the sauce and allow it to simmer in the sauce for an additional minute.

Serve with grated fresh Pecorino Romano cheese.

Serves 4-6