Broken Spaghetti with Shrimp

Make pasta night exciting again. Here, hot red pepper flakes and garlic add punch, while the lemon and mint brighten the shrimp and vegetable mix.

• 1 tsp. (or more) dried hot red pepper flakes
• 1 large garlic clove, peeled
• 2 Tbs. flat-leaf parsley
• 1 Tbs. fresh mint leaves
• Zest and juice of 1 lemon
• Salt
• 1 lb. frozen medium-size cooked shrimp, defrosted
• 2 tsp. Filippo Berio Extra Virgin Olive Oil 
• 1 cup frozen chopped broccoli or spinach, defrosted and squeezed dry
• 6 cherry tomatoes, cut in half
• 1 lb. spaghetti or other long pasta, broken in half
• 1/4 cup reserved
  cooking water
• Coarse black pepper

Mince red pepper flakes, garlic, parsley, and mint together. Add to a large bowl. Stir in zest, lemon juice, and a pinch of salt. Toss in shrimp and allow to marinate for 5 minutes.

Heat olive oil over medium high heat in a large sauté pan. When olive oil is hot, stir in shrimp and cook 2 minutes. Add broccoli or spinach and cook 1 minute. Stir in tomatoes and cook 1 minute longer. Remove from heat and keep warm.

Cook spaghetti according to package directions. Reserve 1/4 cup of cooking water; drain spaghetti. Add spaghetti and reserved cooking water to shrimp and vegetables in pan. Reheat quickly until everything is hot. Season with salt and pepper. Serve.

Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine

Use Filippo Berio® Olive Oil to put a new spin on an old classic. Place freshly roasted chicken drums over a bed of fettuccine for a flavorful and creative entrée that tastes as good as it looks.

• Filippo Berio® Extra Virgin Olive Oil or
  Filippo Berio® Olive Oil
• 3-1/2 to 4 lb. chicken drumsticks
• 3 tsp. salt, divided
• 1 lb. baby carrots
• 2 bunches scallions, all parts, cut in 2-inch-long pieces
• 1/4 cup minced fresh flat-leaf parsley
• Grated zest of 1 lemon
• 8 to 10 oz. fresh fettuccine

Heat the oven to 425°F. Using a mister or pastry brush dipped in olive oil, coat a 17 x 12-inch metal baking sheet with sides (or two smaller pans with sides). Place the drumsticks on the pan. Season on all sides with 1/4 tsp. salt. Bake for 20 minutes.

Remove the pan from the oven. Add the carrots, scallions, parsley, lemon zest, 3/4 tsp. of salt, and 2 Tbs. of oil. With a pancake turner, toss thoroughly to combine the vegetables and seasonings. Spread in a single layer.

Bake for about 25 minutes, turning occasionally, or until no pink remains at the chicken bone and the carrots are tender.

Meanwhile, place a covered large pot of water over high heat. When the water boils, add 2 tsp. of salt and the fettuccine. Stir. Cover and return to a boil. Uncover and boil, stirring occasionally, for about 3 minutes, or until tender. Drain and return to the pot.

If the chicken skin is not well browned, heat the oven broiler. Broil the chicken 6 inches from the heat source for about 3 minutes, or until browned. Remove the drumsticks to a platter. Add the carrots, scallions, and pan juices to the fettuccine. Toss to combine.

Broken Spaghetti with Shrimp

Make pasta night exciting again. Here, hot red pepper flakes and garlic add punch, while the lemon and mint brighten the shrimp and vegetable mix.

• 1 tsp. (or more) dried hot red pepper flakes
• 1 large garlic clove, peeled
• 2 Tbs. flat-leaf parsley
• 1 Tbs. fresh mint leaves
• Zest and juice of 1 lemon
• Salt
• 1 lb. frozen medium-size cooked shrimp, defrosted
• 2 tsp. Filippo Berio Extra Virgin Olive Oil 
• 1 cup frozen chopped broccoli or spinach, defrosted and squeezed dry
• 6 cherry tomatoes, cut in half
• 1 lb. spaghetti or other long pasta, broken in half
• 1/4 cup reserved
  cooking water
• Coarse black pepper

Mince red pepper flakes, garlic, parsley, and mint together. Add to a large bowl. Stir in zest, lemon juice, and a pinch of salt. Toss in shrimp and allow to marinate for 5 minutes.

Heat olive oil over medium high heat in a large sauté pan. When olive oil is hot, stir in shrimp and cook 2 minutes. Add broccoli or spinach and cook 1 minute. Stir in tomatoes and cook 1 minute longer. Remove from heat and keep warm.

Cook spaghetti according to package directions. Reserve 1/4 cup of cooking water; drain spaghetti. Add spaghetti and reserved cooking water to shrimp and vegetables in pan. Reheat quickly until everything is hot. Season with salt and pepper. Serve.

Broken Spaghetti with Shrimp

Make pasta night exciting again. Here, hot red pepper flakes and garlic add punch, while the lemon and mint brighten the shrimp and vegetable mix.

• 1 tsp. (or more) dried hot red pepper flakes
• 1 large garlic clove, peeled
• 2 Tbs. flat-leaf parsley
• 1 Tbs. fresh mint leaves
• Zest and juice of 1 lemon
• Salt
• 1 lb. frozen medium-size cooked shrimp, defrosted
• 2 tsp. Filippo Berio Extra Virgin Olive Oil 
• 1 cup frozen chopped broccoli or spinach, defrosted and squeezed dry
• 6 cherry tomatoes, cut in half
• 1 lb. spaghetti or other long pasta, broken in half
• 1/4 cup reserved
  cooking water
• Coarse black pepper

Mince red pepper flakes, garlic, parsley, and mint together. Add to a large bowl. Stir in zest, lemon juice, and a pinch of salt. Toss in shrimp and allow to marinate for 5 minutes.

Heat olive oil over medium high heat in a large sauté pan. When olive oil is hot, stir in shrimp and cook 2 minutes. Add broccoli or spinach and cook 1 minute. Stir in tomatoes and cook 1 minute longer. Remove from heat and keep warm.

Cook spaghetti according to package directions. Reserve 1/4 cup of cooking water; drain spaghetti. Add spaghetti and reserved cooking water to shrimp and vegetables in pan. Reheat quickly until everything is hot. Season with salt and pepper. Serve.

Rosemary-Thyme-Lemon Oil

Toss this infused oil with your vegetables before roasting to give them extra flavor. It's a terrific complement to roasted beets, butternut squash, carrots, cauliflower, fennel, mushrooms, parsnips, potatoes, and sweet potatoes.

• Zest of 1 large lemon, removed in long strips with a vegetable peeler
• 2 Tbs. extra-virgin olive oil; more as needed
• 1 tsp. chopped fresh rosemary
• 1 tsp. chopped fresh thyme

In a small saucepan, combine the lemon zest and oil. Set over medium-low heat and cook until the lemon zest bubbles steadily for about 30 seconds. Remove from the heat and let cool briefly, about 3 minutes. Stir in the herbs and let sit at least 20 minutes before using.

Substitute the flavored oil for the plain olive oil in the master recipe and toss with the vegetables and salt and pepper before roasting. Once the vegetables are on the baking sheet, pick out and discard the lemon zest.

If the vegetables seem a little dry after roasting, toss them with additional oil before serving.

Lemon-Garlic Oil with Herbs

If you have any leftovers, this dipping oil is equally good drizzled over sliced tomatoes, grilled summer squash, or just about any grilled meat or fish.

• 2 small lemons
• 3/4 cup extra-virgin olive oil
• 1-1/2 Tbs. minced garlic
• Two 3- to 4-inch sprigs fresh rosemary
• 3 Tbs. finely chopped fresh flat-leaf parsley

With a vegetable peeler, peel the zest from the lemons in strips. Remove any white pith from the strips of zest, if necessary.

In a small saucepan heat the lemon zest, oil, garlic, and rosemary over low heat until the oil just begins to bubble, 3 to 5 minutes. The garlic should not brown, or it will taste bitter. Transfer the mixture to a small heatproof bowl and let cool to room temperature. Remove the zest and rosemary sprigs with a fork or tongs. Stir in the parsley.

Rosemary-Thyme-Lemon Oil

Toss this infused oil with your vegetables before roasting to give them extra flavor. It's a terrific complement to roasted beets, butternut squash, carrots, cauliflower, fennel, mushrooms, parsnips, potatoes, and sweet potatoes.

• Zest of 1 large lemon, removed in long strips with a vegetable peeler
• 2 Tbs. extra-virgin olive oil; more as needed
• 1 tsp. chopped fresh rosemary
• 1 tsp. chopped fresh thyme

In a small saucepan, combine the lemon zest and oil. Set over medium-low heat and cook until the lemon zest bubbles steadily for about 30 seconds. Remove from the heat and let cool briefly, about 3 minutes. Stir in the herbs and let sit at least 20 minutes before using.

Substitute the flavored oil for the plain olive oil in the master recipe and toss with the vegetables and salt and pepper before roasting. Once the vegetables are on the baking sheet, pick out and discard the lemon zest.

If the vegetables seem a little dry after roasting, toss them with additional oil before serving.

Creamy Mayonnaise

Distinct from and immeasurably superior to bottled mayonnaise, the creamy, rich character comes from an emulsion of oil, egg, and lemon juice. Dollop onto grilled seafood or chicken; nap over room temperature boiled shrimp or lobster; dress composed salads of tuna, chicken, egg, ham, or potato; use as a dipping sauce for fried seafood or crudités; stir into warm brothy soups, especially fish-based; spread onto croutons and sandwiches.

• 2 large egg yolks
• 1 tsp. fresh lemon juice or white-wine vinegar
• 1/2 tsp. Dijon mustard
• 1 cup vegetable or olive oil
• Salt and freshly ground white pepper

Whisk the yolks, lemon juice, and mustard together until frothy. Slowly whisk in the oil, a drop at a time, until the sauce begins to emulsify. Add the remaining oil in a slow, steady stream, whisking constantly. Season with salt and pepper to taste.

Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine

Use Filippo Berio® Olive Oil to put a new spin on an old classic. Place freshly roasted chicken drums over a bed of fettuccine for a flavorful and creative entrée that tastes as good as it looks.

• Filippo Berio® Extra Virgin Olive Oil or
  Filippo Berio® Olive Oil
• 3-1/2 to 4 lb. chicken drumsticks
• 3 tsp. salt, divided
• 1 lb. baby carrots
• 2 bunches scallions, all parts, cut in 2-inch-long pieces
• 1/4 cup minced fresh flat-leaf parsley
• Grated zest of 1 lemon
• 8 to 10 oz. fresh fettuccine

Heat the oven to 425°F. Using a mister or pastry brush dipped in olive oil, coat a 17 x 12-inch metal baking sheet with sides (or two smaller pans with sides). Place the drumsticks on the pan. Season on all sides with 1/4 tsp. salt. Bake for 20 minutes.

Remove the pan from the oven. Add the carrots, scallions, parsley, lemon zest, 3/4 tsp. of salt, and 2 Tbs. of oil. With a pancake turner, toss thoroughly to combine the vegetables and seasonings. Spread in a single layer.

Bake for about 25 minutes, turning occasionally, or until no pink remains at the chicken bone and the carrots are tender.

Meanwhile, place a covered large pot of water over high heat. When the water boils, add 2 tsp. of salt and the fettuccine. Stir. Cover and return to a boil. Uncover and boil, stirring occasionally, for about 3 minutes, or until tender. Drain and return to the pot.

If the chicken skin is not well browned, heat the oven broiler. Broil the chicken 6 inches from the heat source for about 3 minutes, or until browned. Remove the drumsticks to a platter. Add the carrots, scallions, and pan juices to the fettuccine. Toss to combine.

Fish Fillets Provençal

For fresh fish with a French flare, try this simple and healthy recipe that combines the flavors of Provence with the perfectly balanced taste of Filippo Berio® Olive Oil.

• 1 medium onion, chopped
• 5 Tbs. Filippo Berio® Olive Oil
• 1 garlic clove (or 2 shallots), minced
• 2 large ripe tomatoes, chopped
• 1 tsp. dried basil leaves
• 1/2 tsp. dried thyme leaves
• 1 Tbs. minced fresh parsley
• 1/4 tsp. black pepper
• 1 lb. fish fillets
• 1/4 cup unbleached all-purpose flour

In a medium skillet, sauté onion
in 3 Tbs. of olive oil for 5 minutes or until tender.

Add garlic and stir.

Add tomatoes, basil, thyme, parsley, and pepper.

Simmer for 10 minutes.

While sauce simmers, dredge fish in flour to coat on both sides.

Sauté fish in a large skillet in 2 Tbs. of olive oil until lightly browned.

Pour sauce over fish in skillet and simmer for 15 minutes until fish is no longer translucent and flakes easily.

Jelly-Filled Doughnuts

This recipe uses a leaner, less sugary dough than your typical American jelly doughnut. For the best results, use either homemade preserves or best-quality local jam you can find. If your jam is very chunky, purée it in a blender or small food processor so that it will pass without effort through the tip of a pastry bag and into the doughnut.

• 17.62 oz. (4 cups) unbleached all-purpose flour
• 1⁄3 cup sugar, plus more for coating the doughnuts
• 1 Tbs. plus 1-1⁄2 tsp. instant yeast
• 3⁄4 tsp. fine sea salt or kosher salt
• 1 cup room temperature milk (70°F to 78°F)
• 2.5 oz. (5 Tbs.) unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 1 tsp. grated lemon zest
• 2 tsp. pure vanilla extract
• Vegetable oil, for frying
• 6 Tbs. raspberry jam

Combine the flour, sugar, yeast, salt, milk, butter, eggs, egg yolks, lemon zest, and vanilla in the bowl of a standing mixer fitted with the paddle attachment (the hook is not needed here, since this is a rather loose batter) and mix on low speed until smooth, 8 to 10 minutes.

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until doubled in volume, about 1 hour.

Line a rimmed baking sheet with parchment or waxed paper. Brush a thin layer of vegetable oil on the paper. Turn the dough onto a lightly floured countertop and divide into 16 equal pieces. Shape each piece into a round and then flatten slightly with the palm of your hand. Place the rounds seam side down on the oiled paper. Let stand uncovered at room temperature until doubled in volume, about 1 hour.

Add 3 inches of oil to a deep pot. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F. Line a large platter or baking sheet with several layers of paper towels.

Place a few of the doughnuts in the hot oil, being careful not to crowd them in the pot.

Fry until golden brown on one side, about 1 minute. Turn and continue to fry until golden on both sides, another minute or two. Don’t worry that there is a line of light-colored dough around the perimeter of each doughnut. This will be the “soft spot” where you will insert the tip of a pastry bag to pipe in some jam. Drain the cooked doughnuts on the paper towels, roll them in sugar, and repeat with the remaining dough, keeping an eye on the thermometer to make sure the oil stays at a steady 350°F and adjusting the heat as necessary.

To fill the doughnuts, place the jam in a bowl and stir it thoroughly so that there are no lumps. Scrape it into a pastry bag fitted with a large plain tip. Insert the tip into the soft spot of each doughnut and squeeze about 1 tsp. of the jam into the center. Serve immediately.

Cider Doughnuts

When my children were small, cider doughnuts were one of the only sweet treats they were allowed. How could I say no to such special yeasted pastries, especially when they were available only briefly in the fall? Now that the children are grown up and connoisseurs of all things sweet, including éclairs, tiramisu, and gelato, they still come running when I make these childhood favorites at home. The recipe is straightforward and relatively simple. Reducing the apple cider before adding it to the dough gives the doughnuts full apple flavor.

• 1-1⁄4 cups apple cider
• 17.62 oz. (3-1⁄2 cups) unbleached all-purpose flour
• 1 tsp. instant yeast
• 2 tsp. ground cinnamon
• 1-1⁄3 tsp. fine sea salt or kosher salt
• 2.5 oz. (5 Tbs.) unsalted butter, softened
• 1 cup sugar
• 3 large egg yolks
• 2⁄3 cup room temperature buttermilk (70°F to 78°F)
• Vegetable oil, for frying
• Cinnamon sugar (about 1⁄4 cup should do it)

Bring the apple cider to a boil in a medium saucepan. Boil until it is reduced to 1⁄4 cup, 7 to 10 minutes. Pour into a glass measuring cup and let cool to room temperature. Combine the flour, yeast, cinnamon, and salt in a medium bowl and set aside.

Place the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment. Cream together on medium-high speed until well-combined, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Add the egg yolks and beat, scraping down the sides of the bowl once or twice as necessary, until smooth. Add the cooled cider and the buttermilk and beat until combined. Stir in the flour mixture until just combined. Do not overmix!

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until it is puffy and slightly risen, about 1-1⁄2 hours.

Line 2 baking sheets with parchment or waxed paper and sprinkle generously with flour. Turn the dough out onto one of them and sprinkle the top of the dough with flour.

Flatten the dough with your hands until it is about 1⁄2 inch thick, sprinkling on more flour if necessary to prevent sticking. Place the baking sheet in the freezer until the dough is slightly hardened, about 20 minutes.

Remove the dough from the freezer and use a 3-inch doughnut cutter to cut as many doughnut shapes as you can. Place the cut doughnuts and the doughnut holes on the second baking sheet. Re-roll and cut the scraps. Refrigerate the cut doughnuts and holes for 20 to 30 minutes.

Add 3 inches of oil to a deep pot. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F. Line a large platter or another baking sheet with several layers of paper towels.

Carefully add a few doughnuts to the pot, being careful not to crowd them. Fry until golden brown on one side, 30 seconds to 1 minute. Turn and continue to fry until golden on both sides, another 30 seconds to 1 minute. Drain the cooked doughnuts on the paper towels, and repeat with the remaining doughnuts, keeping an eye on the thermometer to make sure the oil stays at a steady 350°F and adjusting the heat as necessary.

Roll the warm doughnuts in cinnamon sugar and serve warm.