Page 57 - Harnett Life Fall 2018

Marinated Roasted In large bowl, toss mushrooms
Portobello Mushrooms with olive oil, fresh sage and
with Olive Oil Agrodolce fresh rosemary. Let mushrooms
marinate 1 hour, tossing occa­
Prep time: 10 minutes sionally to absorb oil.
Cook time: 30 minutes Heat oven to 400 F. Line
Servings: 4 two large baking sheets with
Roasted Mushrooms: parchment paper.
2 pounds Portobello Spread marinated mushrooms
mushrooms on baking sheets, making sure
1/2 cup Carapelli Organic mushrooms are in single layer
Extra Virgin Olive Oil and not crowded. Sprinkle
2 teaspoons fresh sage, lightly with salt and pepper.
minced Roast 30 minutes until
2 teaspoons fresh mushrooms are crisped and
rosemary, minced golden brown at edges.
kosher salt, to taste To make Agrodulce: In small
freshly ground black saucepan over medium­low
pepper, to taste heat, bring vinegar and honey
to simmer, stirring occasionally
Agrodolce: until honey dissolves.
1/2 cup red wine vinegar Continue simmering 15­20
2 tablespoons honey minutes until vinegar is reduced
Carapelli Organic Extra by half and is thick and syrupy.
Virgin Olive Oil To serve, place roasted
To make Roasted Mushrooms: mushrooms on platter and
Clean and destem mushrooms, drizzle generously with
cutting large mushroom caps Agrodolce and olive oil. Serve
in half. with choice of side.

Rustic Tuscan Potato Leek 1/2 teaspoon kosher salt
Soup with Olive Oil Pesto 1/4 cup Carapelli Unfiltered
Prep time: 15 minutes Extra Virgin Olive Oil
Cook time: 50 minutes To make Potato Leek Soup: Trim bulb
Servings: 6 ends and tough, dark green stems off
Potato Leek Soup: leeks. Slice tender white and light green
stems in half lengthwise then soak in
3 medium-large leeks cold water 10­15 minutes to remove
2 tablespoons Carapelli dirt. Drain leeks, rinse well and slice
Unfiltered Extra Virgin into thick half­moons.
Olive Oil In large Dutch oven or stockpot over
1 large garlic clove, medium­low heat, heat olive oil. Add
coarsely chopped leeks, garlic and salt. Cook, stirring
1/2 teaspoon kosher salt, plus occasionally, until leeks are soft, about
additional, to taste (optional) 10 minutes.
2 pounds Yukon gold potatoes, Add potatoes and broth. Cover and
peeled and diced into increase heat to medium. Bring soup
2-inch cubes to simmer then uncover and continue
6 cups chicken or cooking 30 minutes.
vegetable broth Using immersion blender, puree soup
until smooth, or carefully ladle into
Pesto: standing blender to puree in batches.
1 packed cup fresh basil Taste and add more salt, if desired.
1 packed cup flat-leaf parsley To make Pesto: In food processor,
1 medium-large garlic clove, pulse basil, parsley, garlic, pine nuts, salt
roughly chopped and olive oil to make chunky herb sauce.
3 tablespoons pine nuts or To serve, ladle soup into bowls and
1/4 cup walnuts spoon Pesto on top of each serving.