100ml extra-virgin olive oil 1 medium-hot red chilli (deseeded or not, according to taste), finely chopped 1 clove garlic, peeled and cut into slivers 1 large sprig rosemary, leaves picked and finely chopped 750g firm-fleshed maincrop potatoes, such as maris piper or desiree Put the oil in a small pan with the chilli, garlic and rosemary.
Shrimp, My Way 1/2 cup extra virgin olive oil 3 or 4 big cloves garlic, cut into slivers 1 1/2 to 2 pounds shrimp, in the 20 to 30 per pound range, peeled, rinsed, and dried salt and pepper to taste 1 teaspoon ground cumin 1 1/2 teaspoons fresh spicy paprika Minced fresh parsley leaves for garnish Warm the olive oil over low heat in a large, broad skillet.
Extra virgin olive oil (about 2 tablespoons) Salt and freshly ground pepper 3 10-inch pizza crusts (1 recipe) 3/4 cup marinara sauce made with fresh or canned tomatoes 36 imported black olives (12 per pizza, optional) 1 tablespoon (or more, to taste) fresh thyme leaves 3 ounces freshly grated Parmesan Fresh basil leaves, torn or cut in slivers 1. Prepare a hot grill.
Serves 10 4 garlic cloves, peeled and cut into slivers 175ml olive oil 4kg ripe sweet tomatoes, skinned and seeded, or 2kg tinned plum tomatoes, drained of most of their juices sea salt and freshly ground black pepper 4 loaves stale pugliese bread 1 large bunch basil extra virgin olive oil Put the garlic and the olive oil into a heavy saucepan and cook gently for a few minutes.
Serves 6-8 1 leg of lamb, weighing about 2.75kg 2 lemons 1-2 largarlicliclovesesliveredred) 1 tbs Dijon mustard 1/2 tsp mustard 1/2 tsp ground ginger salt and freshly ground pepper Peel the lemons, keeping the peel in one long strip.
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Penne With Snow Peas, Prosicutto and Gorgonzola Total Time: 40 minutes 3 tablespoons extra-virgin olive oil 4 ounces prosciutto, in fairly thin slices, slivered 1/2 pound fresh snow peas, trimmed Salt and freshly ground black pepper to taste 3/4 pound penne 4 ounces Gorgonzola, crumbled 1/2 tablespoon slivered mint leaves.
3/4 pound wide rice noodles 1 pound asparagus, woody stems trimmed away and cut on the diagonal into 2-inch pieces 1/2 cup Asian or purple basil leaves, slivered 4 scallions, chopped 1 cup chopped cilantro 2 to 4 bird or serrano chilies, finely chopped (to taste) 6 mint sprigs 3 to 4 limes, cut in wedges 1.
BRAISED LAMB WITH GARLIC AND CINNAMON Time: About 2 hours 1 tablespoon extra virgin olive oil 2 pounds lamb, preferably from the shoulder, cut into 1- to 2-inch chunks Salt and pepper to taste 5 or 6 cloves garlic, peeled and slivered 6 3-inch pieces of cinnamon 1 cup dry white wine, stock or water 4 plum tomatoes (canned are fine), chopped 1 lemon, quartered.
PASTA WITH ANCHOVIES AND ARUGULA Time: 30 minutes Salt and fresh-ground black pepper 4 tablespoons extra virgin olive oil 4 large cloves garlic, peeled and slivered 8 anchovy fillets, or more to taste, with some of their oil 1 pound linguine or other long pasta 2 cups arugula, washed, dried and chopped 1/2 teaspoon or more crushed red pepper flakes.
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