Recipes

Soak the slices of bread in the cup of olive oil. In a large pot, heat remaining olive oil and gently sauté onion until translucent. Stir in tomatoes and red pepper. In a separate pot, bring mineral water to a boil, then pour water into the pot with the vegetables and continue to boil for at least 10 more minutes. Season soup to taste with salt and pepper. Place into each bowl 2 slices of soaked bread, then pour the soup over it. Sprinkle with Pecorino. Soup can be served either hot or cold.

Preheat the oven to 350.

Line two cookie sheets with parchment paper.

In a large mixing bowl, combine the following: flour, sugar, baking soda, and anise seed. In a small mixing bowl, whisk together the olive oil, milk, and orange zest. Add the olive oil mixture to the flour mixture and stir until smooth dough forms. Divide the dough into 4 balls. Carefully roll each dough ball out to form a thick rope 1 1/2 inches in diameter. Dough might crack slightly when rooling. If it does, simply press together and continue to roll until rope is formed. With a very sharp knife cut the dough ropes into 1/2 inch slices. Place each slice onto the lined cookie sheets about 1" apart. Bake in the preheated oven for 15 minutes until golden. Remove from the oven and carefully place cookies on a cooling rack. Cool completely.

Wash the vegetables thoroughly and cut into small sticks to be eaten raw. In a bowl, prepare the sauce with the olive oil, salt and pepper, and egg yolks as when you make your own mayonnaise. In a food processor, puree the other ingredients and whisk into the olive oil until thick. Serve in a small individual bowl on a large plate surrounded by the vegetables. Crusty bread and a bottle of Chianti make a lovely accompaniment to this dish.

1) Place the cut potatoes in a 3 quart saucepan and cover with cold water. Add 1 tablespoon salt and set over high heat. Bring to a boil, reduce heat to medium and simmer just until the potatoes are tender. Immediately remove the potatoes from the heat and drain in a colander. Rinse the potatoes under cold running water for 1 minute. Allow to drain well; Place potatoes on a kitchen towel to absorb the extra moisture.

2) Place the cooled potatoes in a large bowl. Add the capers, oregano, and onion. Place the vinegar in a small bowl, add a large pinch of salt and a few grinds of pepper, stir to combine. Add the olive oil and whisk to combine. Add the dressing to the potatoes and toss to coat. Season with additional salt and pepper. Allow to sit for 1 hour before serving.

Preheat oven to 400 degrees F.

In a mixing bowl combine the sugar, lemon oil, eggs, and milk. Mix all of these ingredients until wet blended. Add the flour and baking powder and mix until you obtain a soft batter.

Grease a cake mold with butter and a little flour. Tap the excess flour out of the mold.

Slowly pour the cake batter into the mold and bake for 45 minutes. Let cake cool and serve.

Preheat oven to 350°. Butter and flour a 12-inch cake pan.

In a large bowl, whisk together the eggs and granulated sugar until blended. Add the olive oil, milk and orange zest and mix well. In another bowl, stir together the flour, baking powder, baking soda, and salt. Add to the egg mixture, stirring just until blended. Do not overmix. Pour the batter into the prepared pan.

Bake until a toothpick inserted into the center comes out clean, 50-55 minutes. Remove to a wire rack to cool completely. Loosen the sides with a knife and invert onto a serving plate.

Dust the cake with confectioners' sugar and cut into 12 slices. Garnish the individual servings with fresh orange slices.