Coniglio affogato alla Ligure (rabbit stew Ligurian style)

For ➍
1 rabbit, 1½ kg, cut into pieces

15 cl extra virgin olive oil

1 large onion, thinly sliced 

1 clove of garlic, coarsely chopped 

rosemary sprigs 

sage leaves 

small thyme sprig 

100 g black (taggiasca) olives 

2 glasses of dry white wine* 

8 tbs tomato pulp (polpo di pommodore with pieces) 

salt & pepper 

flour 

50 -100 cl stock*

Wash the rabbit pieces. Pat them dry and roll them in the flour. Beat them off. 

Heat the oil in a casserole. Brown the rabbit. Add the onion, garlic, herbs and olives. Cook the onion on a low heat. Stir in the wine and let it evaporate by half.* Mix in the tomatoes, salt and pepper. 

Stew the rabbit for 1½ h on a medium heat. 

If necessary, add stock to keep it moist. Serve with gnocchi or polenta.

*If wanted, replace some wine with some stock. 

♥︎Vegan tajine of sweet potato, fennel & olives

For ➍

4 tbs olive oil

3 fennel bulbs, each in 8 wedges & keep the greens

juice & pulp of 2 oranges

juice & pulp of 1 lemon

2 red onions, in half moons

3 garlic cloves, sliced

3-5 sprigs of thyme

25 cl boiling water

1-2 tbs harissa

750 g orange sweet potatoes, peeled & chopped

100 g  black olives

Heat the olive oil in a heavy casserole or tagine. Add the fennel pieces and a pinch of salt and fry the vegetables for 8-10 m. Use tongs to turn the pieces so that they brown on all sides. Remove the fennel pieces from the pan and keep apart.

Put the onion in the pan and let it fry for 2 to 3 m. Add the garlic and thyme and fry for 1 m.

Fill a measuring jug with 25 cl of boiling water and dissolve the harissa in it. Add the orange and lemon juice and, if desired, a pinch of salt and pour this broth into the pan with the onions.

Add the sweet potato pieces and the fried fennel, toss gently and bring to the boil. Put a lid on the pan and turn the heat to low. Let simmer gently for 15 m.

Remove the lid from the pan and add the olives. Carefully toss again and let everything simmer for another 15 m without a lid, or until the sweet potato is cooked through.

Finely chop the fennel greens and sprinkle over the tajine before serving.

*Serve this dish with a whole grain of your choice, such as whole grain couscous, pearl barley, buckwheat, whole grain rice or quinoa. The last three are gluten-free. 

**Serve with a green salad.

Pomodoro torte di Amalfi (tomato & olive tarts)

For ➍

dough:

120 g Italian '00' flour, plus extra for dusting

55 g polenta/cornmeal

70 g ricotta

70 g cold unsalted butter*

large egg (yolk only)

topping:

250 g plum tomatoes

10 cherry tomatoes, quartered

fresh thyme leaves, chopped

1 tbs fresh oregano, chopped

125 g goat cheese**

handful of olives, pitted olive oil,

to sprinkle basil leaves, for garnish

sea salt &freshly ground black pepper

For the dough, place all ingredients in a food processor and mix until smooth. Place the dough on a floured work surface and shape into a large ball. Divide this into separate pieces (1 per person) that you flatten a bit. Wrap and let rest in the refrigerator for 30 minutes.

Meanwhile, pour the can of tomatoes into a sieve and collect the juice for a drink. Chop the tomatoes.

Preheat the oven to 180°C.

When the dough is chilled, roll it out into 3mm thick circles on a floured work surface (the dough should be a little rustic around the edges). Top each circle with some drained tomatoes, chopped cherry tomatoes and season to taste. Add the thyme and oregano and crumble some goat cheese over it. Decorate with olives and drizzle with a little olive oil.

Bake for 20 m in the preheated oven, garnish with basil.

*Use same amount olive oil instead.

**Use melting light cheese instead.

Burrata with warm peppers & tomato salad

For ➍
3 mixed peppers
4 tbs olive oil
360 g mixed tomatoes
2 tbs green pesto
½ jar (90 g) sun-ripened olives Taggia
1 ciabatta
1 burrata

Halve the peppers, remove the stalk and seeds and cut into strips 1 cm wide. Heat 2 tbs oil in a frying pan or wok and fry the peppers over high heat for 8 m. Stir frequently.
Meanwhile, halve the tomatoes and cook for 1 m with the pepper mix. Remove the pan from the heat.
Mix the pesto with the remaining oil and stir in the olives. Spoon into a bowl and let stand for 5 m.
Meanwhile, tear the bread into pieces. Put the burrata on the pepper-tomato salad and serve with the bread. Drizzle cheese with some oil.

Baccalà alla Livornese (Livornese cod)

For ➍

800 g cod (with skin) *

1 can of fresh tomatoes (better pulp) **

2 cloves garlic

1 chopped onion

3 tbs extra virgin olive oil

20 black pitted olives *

 parsley

120 g flour

Cut the cod into pieces of 2 by 3 cm without removing the skin, rub them in the flour and then fry them in the cooking oil. When the cod has taken color, take them out of the pan and dry with kitchen paper.

In a pan, fry the onion and garlic until golden brown, then mix in the tomatoes and fry for 15 m over medium heat. 

Add the parsley, olives and cod and cook for another 7-8 m, season with salt and pepper.

Serve with pasta e.g. linguini.

* if you buy salted cod, leave in the fridge for at least 2 nights but replace the water every 12 h so that most of the salt goes out

** or use good fresh San Marzano tomatoes, peeled & pitted, with the tomato juice saved

*** bake the olives bake in the oven to obtain a stronger flavor

Caponata

For ➍
2 eggplants
½ celery
2 medium onions
2 tbs pine nuts
6 tbs traditional olive oil
400 g canned tomatoes
200 g green olives stuffed with lemon
5 tbs red wine vinegar
2 tbs granulated sugar
2 tbs raisins
2 tbs capers
15 g fresh basil

Cut the aubergine into 1½ cm pieces and sprinkle with salt. Leave standing for 5 m. Pat dry with kitchen paper. 
Meanwhile, cut the green celery and chop finely. Cut the stems into thin arcs. Slice the onion in thin rings. Heat a frying pan without oil or butter and roast the pine nuts 3 m golden brown. Let cool on a plate. 
Heat half of the oil in a skillet over medium heat and fry half of the eggplant golden brown . Remove from pan and repeat with rest of oil and eggplant. Put all the eggplant together in the pan, mix with the onion and celery and bake for4 m. Add the diced tomatoes, olives, vinegar and sugar. 
Stew with the lid diagonally on the pan over low heat for 30 m until done. 
After 15 m, add the pine nuts, raisins and capers. 
To prevent sticking, toss from time to time. Season with pepper and salt if desired.
Remove from heat and toss in the basil leaves and celery greens.

* Delicious with grilled fish, or / and couscous or ciabatta.
** You can also eat this dish as a starter.
*** You can eat the salad warm, lukewarm or cold.
**** You can make this dish two days in advance, but don't add the basil until just before serving. Keep covered in the refrigerator.

Salade niçoise with maatjes

For ➍ 

4 maatjes (marinated herring fillets)
4 eggs
200 g extra fine princess green beans
250 g cherry tomatoes (or sun-dried tomatoes)
1 yellow pepper
1 red pepper
1 bunch scallions
600 g new potatoes
100 g black olives
1 tbs fine sugar*
4 tbp olive oil
4 sprigs fresh thyme
pistou with 4 sprigs of basil**
salt and pepper
dressing:
250 g natural yogurt
2 tbs old-fashioned mustard
5 tbs olive oil
⅓ bunch flat parsley**
pepper & salt
4 sprigs oregano

Preheat the oven to 200°C. Clean the spring onions and cut the baby potatoes into 2. Peel the peppers and cut them into strips.
Cover the oven plate with baking paper and arrange the potatoes on top, with the cutting edge down. Prick holes in the cherry tomatoes with a knife and add them, together with the spring onions, the olives and the bell peppers. Drizzle with olive oil, season with salt and pepper, dust with sugar and sprinkle with thyme and oregano. Bake for 25 m and allow to cool.
Remove the tops of the beans and boil them for 5 m in salted boiling water. Scare them in ice cold water.
Dip the eggs in boiling water. Depending on their size, drain them after 7 to 8 m of cooking time and let them scare in cold water.
Make the dressing: mix the finely chopped parsley** with the other ingredients.
Peel the eggs and cut into 2. Arrange the grilled vegetables and beans on the plates or in a large bowl. Add the eggs, the maatjes and the basil.
Sprinkle with a little dressing and serve.

*Optional.
**Or mix the parsley and the yogurt with the hand blender, instead of chopping finely.

♥︎Kabeljauw met witloof (cod with endives, orange & olives)

For ➍
800 g cod or skrei fillets
1 kg witloof / endives
2 organic oranges
50 g wrinkled black olives
30 g butter
2 tbs olive oil
a few sprigs of dill
pepper & salt

Cut the witloof stalks in 4 along the sides. Fry them on a low heat in a large pan with the warm butter. Season with salt and pepper and put the lid on the pan. Let the witloof to simmer for 10 m. Sprinkle the stalks with the juice of 1 orange and leave to cook for 5 m without lid until they slightly caramelise.
Cut the second orange into slices. Add with half of the dill twigs to the witloof. Place the cod fillets on top and season with salt and pepper. Put the lid on the pan and cook for 8 m on a very low heat. Remove from the heat and leave to rest for 2 m.
Add the olives and the remaining sprigs of dill.
Drizzle with a dash of olive oil and serve.

Chickpea salad with hummus dressing

For ➍
500 g dried chickpeas
2 garlic cloves
some bay leaves
a few sprigs of thyme
salt
cayenne pepper
cumin powder
turmeric
1 red onion
red wine vinegar
1 red pepper
1 cucumber
2 avocados
6 lettuce hearts
olive oil
pepper
400 g feta cheese
½ bunch chervil
½ bunch parsley
½ bunch coriander
200 g black olives
3 ts tahini (sesame paste)
2 egg yolks
2 ts mustard
2 cup peanut oil
3 tbs yogurt
½ lemon
3 tbs

Let the chickpeas overnight soak in water.
Drain the chickpeas. Put them in a saucepan with water. Top with the crushed and peeled garlic, a few bay leaves and thyme sprigs on. Season with salt, cayenne pepper, cumin and turmeric. Bring to boil.
Meanwhile, make the salad. Peel and halve the red onion. Cut into half rings. Make the rings apart and put them in a large bowl.
Sprinkle the onions with red wine vinegar. Let marinate while you cut the rest of the vegetables.
Peel the peppers and remove seeds and seeds. Cut the flesh into strips.
Cut the cucumber into cubes.
Peel the avocados and cut the flesh into cubes.
Add the bell pepper, cucumber and avocado red onion.
Heat a grill pan over high heat.
Clean the lettuce hearts clean and halve them. Brush with olive oil and season with salt and pepper. Grill them in the hot pan. The lettuce hearts must be undercooked. Add them to the rest of the vegetables.
Spoon ¾ of the al dente cooked chickpeas out of the water and rinse immediately under cold running water. Drain in a colander. Let the remaining chickpeas continue cooking until they are cooked through.
Mix the cooled chickpeas with the rest of the vegetables. Crumble in the feta. Pull the leaves of the coriander, chervil and parsley. Put the herbs together with the olives from the rest of the vegetables.
Drain the rest of the chickpeas. Catch the cooking liquid. Fish the thyme and bay between the chickpeas.
Put the chickpeas with the garlic in the blender. Add a few tbs of cooking water and tahini to it. Season with salt, cayenne, turmeric and cumin powder. Mix until hummus and allow full
cooling down.
Put the egg yolks in a cup with mustard and a dash of water. Pour into a fine stream the oil and mix with a hand blender until mayonnaise.
Mix the yogurt, lemon juice and a portion of the home-made by hummus. Flavour* with tahini or extra cumin.
Serve the salad with hummus dressing.

*Optional

Roast chicken with dates, olives & capers

For ➍
8 chicken legs, drumstick & thigh attached, skin on (2 kg net)
5 garlic cloves, crushed
15 g fresh oregano, torn, plus extra for garnish
3 tbs red wine vinegar
3 tbs olive oil
100 g green olives, pitted
60 g capers, plus 2 tbs of their juices
70 g Medjoul dates, pitted & quartered lengthways
2 bay leaves
12 cl dry white wine
1 tbs date syrup or treacle
salt & black pepper

Place the chicken in a large, non-reactive bowl and add all of the ingredients, apart from the wine and date molasses, along with ¾ teaspoon of salt and a good grind of black pepper. Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1 to 2 days, stirring the ingredients a few times during the process.
Preheat the oven to 180°C.
Spread out the chicken legs on a large baking tray, along with all the marinade ingredients. Whisk together the wine and molasses and pour over the meat. Place in the oven and cook for 50 m (or up to 70 m, depending on the meat pieces' size), basting 2 or 3 times, until the meat is golden brown on top and cooked through.
Remove from the oven, transfer everything to a large platter, sprinkle over some freshly picked oregano leaves and serve.

This Ottolenghi favourite was inspired by the 1980's recipe for Chicken Marbella, a popular dish on Jewish pass over meals. Created in NYC, it blended influences from North Africa and Spain, as well as the mixing of poultry and fruit from Persia and the Middle East.

Frizzone (Italian vegetable stew)

For ➍-➏
3 tbs olive oil
1 large onion, peeled & chopped
2 celery stalks, chopped
1 large eggplant, chopped
2 medium zucchini, chopped
2 medium carrots, trimmed & chopped
2 garlic cloves, peeled & minced
1 500 g can cherry tomatoes
2 tbs tomato paste
1 ts dried oregano
20 cl water
3 tbs fresh basil, chopped
½ cup fresh parsley, chopped
½ cup olives, chopped
¼ cup salted capers, rinsed
salt & pepper
2-3 ts aged balsamico vinegar

Heat the olive oil over medium heat in a large, wide bottom saucepan.
Add the onion, celery, eggplant, zucchini, carrots, and garlic. Cook, stirring often until the vegetables begin to soften, about 8 to 10 m.
Add the tomatoes, tomato paste, oregano, water, basil, and half the parsley, and cook until the stew has thickened, about 20 m.
Stir in the remaining parsley, olives, and capers.
Taste, and season with salt and pepper.
Stir in the balsamico vinegar.
Serve warm, or allow to cool to room temperature.

Pumpkin risotto

For ➍
250 g risotto rice
600 g pumpkin, skinned & cubed
250 g smoked bacon
200 g black olives (canned), sliced into rings
150 g fresh goat cheese
Provençal herbs (marjoram, basil, tarragon, thyme, parsley)
olive oil
vegetable or chicken stock

Fry the bacon in a little oil. Add the pumpkin cubes. Bake until just not done.
Add some olive oil and fry the risotto rice in the panPour the remaining oil in the pan and pour the risotto rice. Let the rice on the oil fry until it turns translucent. Stir occasionally. Add hot stock and a pinch of the herbs.
Simmer the rice in the pan until soft. Add water if necessary.
Cut the olives into rings and add them.
Let it simmer until all the water is gone. Then stir in the goat cheese into the risotto just before removing it from the fire.
Serve with Parmigiano cheese.

Read the tip on making a quick risotto.

English chicken casserole

For ➍
2 tbs vegetable oil
8 chicken thigh fillets
6 shallots, peeled & quartered
2 carrots, peeled & sliced thickly
110 g white mushrooms, cleaned & thinly sliced
8 new potatoes, scrubbed & quartered
1 l chicken stock
1 tbs roughly chopped flat parsley leaves, plus leaves for garnish
12 black olives, stoned
2 tbs crème fraîche
bread

Heat a large oven-proof casserole over a medium heat being careful not to make it too hot or the oil will smoke. Add the oil to the casserole and raise the heat slightly until hot but again, not smoking.  Add 4 of the chicken thighs and turn the thighs constantly in the hot oil until browned all over. Remove from the pan, place on kitchen towel to drain and keep to one side. Repeat this with the remaining 4 thighs.
Once the thighs are browned, to the hot pan add the quartered shallots,  sliced carrots, sliced mushrooms and the quartered potatoes . Stir thoroughly to make sure all the vegetables are covered with the oil.
Return the browned chicken thighs to the casserole,  pour the chicken stock over. Cover the casserole with a tight-fitting lid and cook for 20 m on a medium heat, the casserole should be bubbling but not boiling fiercely.
Add the parsley and olives, cover again with the lid and cook for a further 15 m or until the potatoes are tender, when pierced with a sharp knife.
Remove from the heat the casserole from the heat, stir in the cream, garnish with the parsley leaves.
Serve with crusty bread, a must for mopping up the lovely juices.

*Change the herbs to tarragon which is a classic herb for chicken.
Remove the olives and crème fraîche, adding canned borlotti or haricot blanc beans instead.
Keep the olives but remove the crème fraîche and add a can of drained chopped tomatoes.

Tajine de poulet aux olives et pommes de terre (Moroccan chicken stew with olives & potatoes)

For ➏
1 large chicken
1 kg new potatoes, peeled & cut into pieces
4 medium onions
1 box of 400 gr of green olives (canned)
1 bunch fresh coriander
1 bunch of parsley
1 preserved lemon
cubes chicken stock
ras-el-hanout, saffron, salt & pepper
olive oil

Cut chicken into 8-10 pieces, remove the skin and fat.
Slice the onions, make lightly in a little olive oil in a casserole. Chop the coriander and parsley, add the onions. Mix well.
Brown the chicken pieces in the mixture, salt and pepper.
Crumble the bouillon cubes in the pan, cover with boiling water to cover. Add 2 ts ras-el-hanout and a pinch of saffron.
Simmer for 20 m, then add olives and preserved lemon cut into quarters. Adjust the seasoning.
Continue cooking 20 m, and add the potatoes.
Cook for 20 m more.
Serve with flat bread.

Roasted grape & olive crostini

For ➍-➏*
2 tbs olive oil
1 cup (+/- 100 g) (purple) (seedless) grapes
1 cup (+/- 120 g) (kalamata) olives, pitted
1½ ts finely chopped rosemary, divided (or thyme)
sea salt & red pepper flakes
12 baguette slices, toasted
180 g ricotta (or blue cheese)

Heat oven to 205°C. Combine olive oil, grapes, olives, 1 ts rosemary, a couple pinches of sea salt and pepper flakes in a baking dish or roasting pan. Roast until grapes are wilted and leaking juices, about 35 to 55 m, rolling ingredients around in pan a few times throughout roasting time to encourage even cooking.
Slather each toast with ricotta, then heap each with grapes, olives and pan juices. Finish with remaining rosemary and eat immediately.

*Double ingredients for a small party.

Spaghetti alla puttanesca 2 (Naples' hookers' spaghetti)

For ➍
2 tbs extra-virgin olive oil
1 medium yellow onion, chopped
salt & black pepper
1 50 g can anchovies packed in oil
6 garlic cloves, minced
2 tbs tomato paste
½ ts crushed red pepper
750 g box or can chopped or crushed tomatoes
2 tbs drained capers
100 g pitted black olives, chopped
1 tbs chopped fresh basil
grated zest of 1 lemon
340 g spaghetti or other pasta

Bring a large pot of water to a boil. Meanwhile, put the olive oil in a medium pot over medium-high heat. When it’s hot, add the onion and season with salt and pepper. Cook, stirring occasionally, until soft, about 10 m. Add the anchovies and garlic and cook, stirring, until the anchovies disintegrate and the garlic has softened, 2 to 3 m. Add the tomato paste and continue to stir for 1 m, then add the tomatoes, capers, and olives. Cover the pot, adjust the heat so the mixture simmers gently, and cook, stirring occasionally, until it’s thick and saucy, 25 to 30 m. Stir in the basil and lemon zest, and taste and adjust the seasoning.
When the water for the pasta comes to a boil, salt it generously and add the pasta. Cook until al dente, usually 7 to 8 m, depending on the package instructions. Reserve about 25 cl of the pasta cooking liquid and then drain the pasta.
Toss the pasta with the sauce, adding the reserved cooking liquid as needed to thin out the sauce. Serve.

Variant & history:Spaghetti alla puttanesca.

Artichoke & olive crostini

For ➍
1 garlic clove, peeled and smashed
1 cup (120 g)large green pitted olives
1 tbs capers, rinsed and drained
6-8 medium canned artichoke hearts, drained
6 cl extra-virgin olive oil
8 large slices of crusty bread

Preheat the oven to 200°C.
In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.
Toast the bread on the oven rack for 6 m, or until crisp and browned.
Spread the olive paste thickly over the toasts and serve.

*Do ahead: the olive paste can be refrigerated for 2 days. Let it return to room temperature before using.

Barley salad with broiled feta & tomatoes

For ➍
230 g feta cheese, cut into 0.5 cm cubes
230 g small ripe tomatoes, such as San Marzano, halved
70 g pitted black olives, halved
10 g chopped fresh herbs such as oregano, rosemary & thyme
6 cl extra-virgin olive oil
200 g pearled barley
50 cl water
2 ripe avocados, cut into 1.5 cm cubes
455 g marinated artichokes, cut into wedges 1.5 cm thick
1 cucumber 230 g, seeded & chopped
60 g fresh basil leaves, thinly sliced
2 tbs fresh lemon juice
salt & freshly ground black pepper

Position a rack in the center of the oven and preheat the oven to 200°C.
Combine the feta, tomatoes, olives, herbs and olive oil on a foil-lined baking sheet and toss until well mixed. Bake the mixture for about 25 m or until the feta has melted and the tomatoes are soft and brown.
Meanwhile, bring the barley, water and ½ ts salt to a boil in a medium saucepan over medium-high heat. Reduce the heat to medium, cover, and simmer the barley for about 20 m or until it is tender. Fluff it with a fork and transfer it to a salad bowl.
Add the avocados, artichokes, cucumber, basil and lemon juice to the barley and toss to combine. Stir in the feta mixture.
Season to taste with salt and pepper. Serve.

Fennel compote

For ➍
18 cl extra virgin olive oil
4 fennel bulbs, tough outside leaves removed, quartered lengthways
1 head garlic, split into cloves and peeled
2 tbs fresh oregano leaves, chopped
12.5 cl dry white wine
400 g tin chopped tomatoes
30 cl boiling water
salt & freshly ground black pepper
2 tbs balsamic vinegar
50 g Parmigiano, grated
12 basil leaves, torn
24 black olives, stoned & roughly chopped

Heat a frying pan until hot. Add the olive oil and fennel and cook over a medium heat for 20 m until starting to brown.
Add the garlic, oregano, wine, tomatoes and boiling water. Cook over a very low heat for 90 m. If there is still a lot of liquid, cook on a fast heat until very little water remains and the sauce has thickened.
Season with salt and freshly ground black pepper and the balsamic vinegar.
Finish with grated Parmigiano, the basil and chopped black olives.
Serve with scallops or grilled fish.

Sweet potato with feta, olives & coriander

For ➍
300 g feta
½ ts fennel seeds
½ ts coriander seeds
1 chilli pepper
4 large sweet potatoes
125 g black olives
1 bunch fresh coriander
olive oil
pepper

Preheat oven at 180°C.
Prick with a fork some holes in the sweet potatoes and place them in the oven until they are completely cooked (about 50 m).
Remove the seeds from the chilli. Cut it fine.
Remove pits from the olives. Cut them into pieces.
Crumble the feta. Mix with the fennel and coriander seeds, olives and sliced ​​chilli. Add a few tbs of olive oil and mix into a smooth mixture.
Halve the cooked sweet potatoes, remove a scoop and put the feta mixture in.
Finish with a handful of coriander leaves.

Read tip on cooking sweet potatoes & microwave.