2 Easy Recipes To Whip Up This Weekend
At Lucini Italia we firmly believe that simple, fresh ingredients are the basis for every good meal, and that everything is better with a drizzle of high-quality extra virgin olive oil.
Beet and Ricotta HummusThis hummus is delectable in every way. Creamy, sweet, savory, and just as good to eat as it is to look at. Make this easy-to-prepare appetizer to wow at your next gathering, or to have on hand to snack on throughout the week. Recipe adapted from Bon Appetit
- 1 baseball-sized red beet (about 6 ounces), scrubbed
- 1 15½-ounce can chickpeas, rinsed, drained
- ⅓ cup tahini, well mixed
- ¼ cup fresh lemon juice
- ¼ cup ricotta
- 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
- 1 teaspoon (or more) kosher salt
- 10 cranks freshly ground black pepper
- ¼ teaspoon ground coriander
- Mint leaves, poppy seeds, and extra virgin olive oil (for serving)
- Preheat oven to 425°. Wrap beet tightly in foil and place on a foil-lined rimmed baking sheet. Roast until the tines of a fork slide easily into the center of beet, 60–70 minutes. Let sit until cool enough to handle.
- Meanwhile, process chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander in a food processor until smooth.
- Using a paper towel, rub beet to remove skin (it should slip off easily and any staining to your hands will be temporary). Trim root end and cut beet into 8 pieces; add to food processor. Process until mixture is smooth, about 2 minutes. Taste and season with salt, if needed.
- Transfer hummus to a shallow bowl. Top with mint and poppy seeds and drizzle with extra virgin olive oil.
Fried Provolone and Tomato SandwichThis sandwich layers flavor and texture in a way that is sure to have you thinking about making seconds. It’s the perfect end of summer treat to help you enjoy every last moment of tomato season. Adapted from Food 52
- 2 to 4 1/4-inch slices provolone cheese
- 1 splash Olive oil for frying (doesn't have to be your best bottle)
- 4 tablespoons your favorite mayonnaise, plus more as needed
- 4 1/2-inch thick slices sturdy, country-style bread
- 1 medium-sized ripe tomato, preferably heirloom
- 1 pinch Flaky salt and freshly cracked black pepper, to taste
- Add a thin layer of olive oil to the bottom of a heavy-bottomed skillet and heat until shimmering. Carefully add the slices of provolone and let them fry until crusty and golden on the outside but still gooey in the center, about 2 to 3 minutes total, carefully flipping them halfway through. Once it's done, carefully remove it from the pan, allowing any excess oil to drip back into the pan, and blot it gently on a paper towel.
- Spread the mayonnaise evenly across four slices of bread, adding more as desired. Core the tomato and cut it into 4 slices. Place the fried cheese on 2 of the slices of bread, layer 2 tomato slices on each piece of bread, sprinkle with salt and pepper, then top with the 2 remaining slices of bread. Grab lots of napkins and dig in.