Colavita Olive Oil Malaysia

How To: Make Panini

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Roasted Vegetable Panini

Prep Time: 20 minutes Cook Time: 28 minutes Ingredients: Serves 4
1 multigrain boule 1 medium eggplant, sliced into 1/4dz thick slices and roasted 2 large red peppers, roasted (roast your own – instructions below – or buy pre-roasted peppers at your grocery store) 2 large zucchini, sliced into 1/4dz slices and roasted 1 lb smoked mozzarella cheese 1 jar Black Olive Paté Colavita Extra Virgin Olive Oil Pinch of sea salt

Instructions: First roast the eggplant and the zucchini. Heat your oven to 425°F. Line a baking sheet lined with parchment paper. Drizzle the sliced vegetables with Colavita Olive Oil and sprinkle with sea salt. Roast them in the oven until soft, about 20 minutes, flipping them with metal tongs halfway through the cooking process. Remove from the oven and allow to cool. Slice the multigrain boule into slices about 3/4 Dz thick. Spread Colavita Black Olive Paté onto the inside of each bread slice. Use about 1 tablespoon per slice. Place roasted zucchini and eggplant on top of the paté on one slice of bread. Layer the roasted peppers on top. Then add about 2-3 slices of smoked mozzarella on top of the peppers. Place the other slice of bread, paté side down, on top of the veggies. Brush both outer-facing sides of the Panini with Colavita Olive Oil. Repeat with the remaining bread slices.

Pear, Prosciutto and Pecorino Panini

Prep Time: 15 minutes Cook Time: 8 minutes Serves 4
4 ciabatta rolls, sliced in half 2 Bosc pears, thinly sliced ½ lb Pecorino cheese, thinly sliced 8 slices prosciutto (2 per panino) Colavita Extra Virgin Olive Oil Colavita Balsamic Glace

Instructions: Slice your bread lengthwise. Then cut it horizontally (if you’re one long ciabatta loaf) so that each segment is about 6dz long. Place 3-4 Pecorino cheese slices on one slice of ciabatta. Layer about 2 slices of prosciutto slices on top of the cheese. Add about 3-4 slices of pear on top of the prosciutto. Drizzle some Colavita Balsamic Glace on one side of the other slice of bread. Then place this slice, glace side down, on top of the pears. Brush both outer-facing sides of the Panini with Colavita Olive Oil. Repeat with the remaining bread slices.

Tomato, Mozzarella and Pesto Panini

Prep Time: 15 minutes Cook Time: 8 minutes Ingredients: Serves 4

1 or 2 baguettes cut into 6dz long segments 1 lb mozzarella cheese, thinly sliced 3 medium tomatoes, sliced ¼dz thick Colavita Pesto Sauce – about 2 tablespoons per panino Colavita Extra Virgin Olive Oil

Instructions: Slice your bread lengthwise. Then cut it horizontally so that each segment is about 6dz long. Spread about 1 tablespoon of Colavita Pesto each one side of each of the slices of bread. Place about 2-3 slices of mozzarella cheese on top of the pesto on one slice of the bread.
Add about 3-4 slices of tomato on top of the cheese. Place the other slice of bread, pesto side down, on top of the cheese. Brush both outer-facing sides of the Panini with Colavita Olive Oil. Repeat with the remaining bread slices.

Pressing Instructions: Heat 1 tablespoon of Colavita Olive Oil in a large skillet or grill pan over medium heat. Add your prepped panini, then press a heavy pan (like a cast-iron skillet or a panini press) on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side. Use a spatula and an oven mitt to safely flip the panini to the other side. You can also use a fancy panini press, should you own one.

A few tips:

Bread: Dense bread is best because the pressing part of the panini process really does compress everything together. Choose breads that have some heft to them. Our favorites are baguettes, ciabatta rolls, thick cut multi-grain loaves, and of course, focaccia.

Grilling tips: A grill pan is best because it will give you the signature grill lines characteristic of panini sandwiches. If a grill pan is not available, you can use a cast iron skillet, but you’ll have to give up on your dreams of grill lines…unless you want to draw them in later. You can press the panini down with another skillet, or a panini press. You don’t need that much force here—you don’t want to squeeze the filling right out of the bread! Use a spatula to lift and flip. And have an oven mitt and a plate ready. If you have a panini press (like a waffle iron for sandwiches), you can use that and eliminate any flipping or guess work. We, at Colavita, like a little mystery, so we keep it real with the grill pan. Finally, no ones likes a soggy sandwich. So make sure to drain veggies like fresh tomatoes, or water-packed cheese that can soak up into the bread creating a sponge.

Spooky Spider Hazelnut Olive Oil Thumbprint Cookies

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spooky-spider-cookies
Prep time:  | Cook time:  | Total time: 
The hazelnut flour and Colavita Extra Virgin Olive Oil in this cookie make it extra good for you. The Perugina Baci make it extra delicious!
Ingredients
Instructions
  1. Preheat oven to 350º F. Line 1 baking sheet with parchment paper.
  2. In a medium bowl whisk together the flour, hazelnut flour, baking soda, and salt. In the bowl of a stand mixer combine the olive oil, brown sugar, egg, and vanilla and beat until well combined and smooth. Add the flour mixture and beat until well incorporated. The mixture may seem a bit loose, but it will come together in next step.
  3. Using cold water, with a slightly wet hand form 2″ balls of dough and place about 3” apart on the baking sheet. With a slightly wet palm press each ball and flatten until about ½” thick. Using the back of a rounded spoon gently press a well into the center large enough where the Baci will be placed later. If the edges crack a lot, just press them back together before baking. Bake for 15 minutes until lightly browned. While still hot, gently press the centers down again with the rounded spoon. Let cool on the cookie sheet for a couple of minutes then transfer to a wire rack to finish cooling.
  4. In a small bowl, melt the chocolate pieces until just melted, either over a water bath or in a microwave, 15 seconds at a time until melted.
  5. To assemble place the completely cooled cookies on a cooling rack over a baking sheet or parchment paper. Using a spoon or a small piping bag, drizzle the chocolate over each cookie in different directions so the chocolate drips over the sides of the cookie. Do this for each cookie then place one unwrapped Baci in the thumbprint to complete your Spooky Spider cookies.

Italian Jar Salad

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italian-jar-salad

Prep time:  | Cook time:  | Total time: 
Boring lunch salads no more! With this colourful Italian jar salad you’ll be the envy of the office, or just of your own kitchen.
Ingredients
Instructions
  1. Whisk together oil and vinegar. Season with crushed red pepper, salt, and pepper to taste.
  2. Divide dressing evenly between the jars.
  3. Layer the salad ingredients in the jar, starting with the artichoke hearts, then mozzarella, tomatoes, salami or pepperoni, and ending with the arugula.
  4. Store jars upright in the fridge for up to 5 days.
  5. To serve: shake and eat straight from the jar or turn jar upside down into a bowl, salad will be layered as if made fresh!

Pesto Pasta Salad

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screenshot-2016-10-04-10-33-41
Prep time:  | Cook time:  | Total time: 
There are few things that scream summer like caprese, so we made one into a pasta salad! By using Colavita pesto sauce, this dish can be enjoyed year-round to bring a little summer into your dinner, whenever you need it.
Ingredients
Instructions
  1. Preheat oven to 400⁰ F.
  2. Cube eggplant and place in a colander, salting liberally. Let sit 10-12 minutes, then rinse thoroughly, squeezing off any excess water. Toss eggplant with half of the olive oil and bake 12-15 minutes, until golden and cooked through.
  3. While the eggplant is cooking, salt a large pot of water and bring to a boil. Add the farfalle and cook about 8 minutes, until al dente. Drain.
  4. Transfer the pasta to a large bowl. Stir in pesto and remaining olive oil. Add baked eggplant, cherry tomatoes, and bocconcini. Toss to coat. Top with fresh basil leaves and serve.