Recipes / Nutrition

Ingredients

  • 1/2 cup Blood Orange Infused Extra Virgin Olive Oil
  • 5-6lb Roasting Chicken (Cut up)
  • 2 Fresh Lemons (One sliced thin, one juiced for about 1 1/2 tablespoons of juice)
  • 1/2 cup Pinot Grigio or similarly crisp white wine
  • 1/4 cup Olio Nuovo Spanish Manzanillo (IOO331)
  • 8 cloves Garlice (Sliced in Half)
  • 1 Fresh Thyme (2-3")
  • 1/2 cup pitted olives, such as Kalamata, Picholine, and or Gordal
  • 2 teaspoons Kosher Salt and Pepper
  • 2 cans Tomato Puree (28 oz.)
  • 1/2 cup White Wine
  • 2 cups chicken or vegetable stock
  • 2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
  • 3 tablespoons Tuscan Herb Olive Oil
  • 1 Medium Yellow onion (finely diced)
  • 4 cloves Garlic (minced)
  • 1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
  • 1 teaspoon Dried oregano
  • 1/2 cup grated Romano Cheese
  • 1 cup Heavy Cream
  • Sea salt and fresh ground pepper to taste
  • 1 Small Butternut squash (cut in half lengthwise)
  • 5-7lb Bone in Pork Shoulder
  • Kosher Salt
  • Fresh Ground Pepper
  • 2 28oz. Diced Tomatoes in Juice
  • 2 cups White Wine
  • 8 cloves Whole Garlic Cloves
  • 1 Large Fennel Bulb (Thinly Sliced)
  • 3 tablespoons Spanish Hojiblanca Olive Oil
  • 1 3" Sprig Fresh Rosemary (Leaves Stripped)
  • 4 cups Chicken Broth
  • 2 cups Polenta
  • 2 Shallots (Finely Minced)
  • 2 cloves Garlic (Finely Minced)
  • 1/2 cup Grated Pecorino Romano
  • Fresh Ground Pepper
  • Kosher Salt
  • 2 tablespoons DOP Cobrancosa Olive Oil (Plus Enough to fill a frying pan 2")
  • 1 cup White Sugar
  • 1 tablespoon extremely fresh high phenol, high oleic, low FFA extra virgin olive oil
  • 1 teaspoon Vanilla Extract
  • 2 Eggs (Beaten)
  • 2 Eggs
  • 1 teaspoon Salt
  • 1/2 cup All-purpose flour
  • 2 cups All-Purpose Flour
  • 1/3 cup Unsweetened High quality coca powder
  • 1/4 cup Water
  • 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 1/2 cup Roasted butternut squash (Peeled, Cooled)
  • 2 Medium Shallots (Finely Sliced)
  • 1 tablespoon Hers de Provence EVOO
  • 8oz Chevre Goat Cheese
  • 4oz Brie Cheese (Rind Removed)
  • 1 Large Egg
  • Sea Salt and Fresh Ground Pepper to Taste
  • 1 box Ravioli
  • 2 Medium Shallots (Sliced Thinly)
  • 1 Fresh Roasemary (2)
  • 1 tablespoon +1 Reserved Herbs de Provence EVOO
  • 2 tablespoons Traditional style balsamic condimento
  • Sea salt and fresh ground pepper to taste
  • 1/4 cup shaved Pecorino Romano

Optional

  • 1/2 cup Chopped Walnuts

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
Step 2
Preheat the oven to 375.
Step 3
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.
Roasted Butternut Squash
Step 4
Preheat the oven to 375.
Pork With Tomato & Fennel Sugo
Step 5
Preheat the oven to 450.
Step 6
In a medium bowl, mix together the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
Step 7
Wash the chicken and pat dry. Season both sides with salt and pepper.
Step 8
Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.
Roasted Butternut Squash
Step 9
On a parchment paper lined baking sheet, roast the butternut squash, cut side down, for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.

While the Squash is roasting, make the pasta dough, if not using ravioli wrappers.
Pork With Tomato & Fennel Sugo
Step 10
Rub the entire pork shoulder with a tablespoon of Hojiblanca olive oil, season the entire surface area liberally with salt and fresh ground pepper and place in the roasting pan, fat side up. Arrange the vegetables around the roast in the pan, drizzle and toss with another tablespoon of olive oil, and season with salt and pepper.
Step 11
Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
Step 12
Arrange the chicken in single layer in a large roasting pan with the larger pieces on the outside and smaller pieces in.
Step 13
Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.
Pasta Dough
Step 14
In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
Pork With Tomato & Fennel Sugo
Step 15
Roast the shoulder and vegetables uncovered at 450 for 20 minutes until the vegetables begin to take color and the pork roast is browned.
Step 16
In a blender or food processor, add the wine, lemon juice, salt, pepper, one garlic clove, and Manzanillo olive oil. Blend until smooth.
Pasta Dough
Step 17
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or out 12" long sheets of dough to 1/8" thick, or the number 6 setting on a pasta machine. Cover sheets that are not being used with a towel so they do not dry out.
Pork With Tomato & Fennel Sugo
Step 18
Reduce the oven to 350.
Step 19
Pour the liquid over the chicken in the pan, making sure to drizzle over each piece of chicken
Roasted Butternut Squash & Goat Cheese Filling
Step 20
Over medium heat, saute the shallots in olive oil until golden brown and caramelized. Place all of the ingredients including shallots, in to the bowl of a food processor except the egg. Pulse until ingredients are well combined. Check for seasoning and adjust to taste and add the egg and pulse until just combined.
Pork With Tomato & Fennel Sugo
Step 21
In a large bowl, mix together the tomatoes, wine, a tablespoon of Hojiblanca, and the rosemary leaves. Adjust the seasoning with salt and pepper. Pour evenly over the roast and vegetables in the pan. With heavy duty foil, tightly seal the roasting pan and roast at 350 for five hours.

Meanwhile, make the polenta.
Step 22
Arrange the sliced garlic, lemon slices and olives around the chicken pieces. Sprinkle with thyme leaves and additional pepper if desired.
Ravioli
Step 23
In a large 8+ quart pot, bring salted water to a boil.

Assemble the ravioli laying the sheets out, using approximately one tablespoon of butternut squash filling per ravioli with at least one inch between raviolis. Use water, seal the edges firmly before cutting. Drop the ravioli a few at a time in to the salted boiling until they float, approximately 2 minutes.
Cobrancosa Fried Romano Polenta
Step 24
In a 3+ quart sauce pan heat one tablespoon of Cobrancosa. Saute the onion until translucent, about three minutes. Add the garlic and saute for another minute. Add the broth and bring to a simmer. While stirring constantly, add the polenta in a steady stream. Continue stirring constantly for 20-25 minutes until the polenta is thick.
Step 25
Roast for 30-35 minutes until chicken is golden brown or until a digital thermometer inserted in to the middle of the thickest piece of chicken registers 165 degrees.
Pan Sauce of Balsamic, Rosemary & Shallots Caramelized in Herbs de Provence EVOO
Step 26
Over medium heat, season and saute the shallots and rosemary in one tablespoon of olive oil until golden brown, fragrant and caramelized, about five minutes. Add the balsamic condimento and whisk to deglaze the pan. Check the seasoning and adjust to taste. Add the second tablespoon of olive oil and whisk to combine.
Step 27
Optionally, separate the fat from the pan juice, reserving the garlic and olives for plating. Reduce by half in a small pan over medium heat. Plate the chicken over the polenta drizzled with the pan reduction, reserved garlic and olives.
Step 28
Once the ravioli are cooked, gently toss with the pan sauce and serve immediately.
Cobrancosa Fried Romano Polenta
Step 29
Add the cheese, remaining tablespoon of Corbancosa, and season with additional salt and pepper to taste. Immediately pour the polenta in to a 9"x13" baking dish and allow to cool. Refrigerate covered in plastic wrap.
Step 30
Cut the polenta in to sqaures or rectangles approximately 3" x 3" in size. Heat 2" of Cobrancosa to 350 on a deep fry thermometer in a heavy, deep sided frying pan. Fry the polenta slices a few at a time, approximately 3-5 minutes per side until golden brown.
Step 31
Serve the pork in large shreds with the sauce from the pan over the hot, crispy polenta.

Ingredients

  • 1/2 cup Blood Orange Infused Extra Virgin Olive Oil
  • 5-6lb Roasting Chicken (Cut up)
  • 2 Fresh Lemons (One sliced thin, one juiced for about 1 1/2 tablespoons of juice)
  • 1/2 cup Pinot Grigio or similarly crisp white wine
  • 1/4 cup Olio Nuovo Spanish Manzanillo (IOO331)
  • 8 cloves Garlice (Sliced in Half)
  • 1 Fresh Thyme (2-3")
  • 1/2 cup pitted olives, such as Kalamata, Picholine, and or Gordal
  • 2 teaspoons Kosher Salt and Pepper
  • 2 cans Tomato Puree (28 oz.)
  • 1/2 cup White Wine
  • 2 cups chicken or vegetable stock
  • 2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
  • 3 tablespoons Tuscan Herb Olive Oil
  • 1 Medium Yellow onion (finely diced)
  • 4 cloves Garlic (minced)
  • 1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
  • 1 teaspoon Dried oregano
  • 1/2 cup grated Romano Cheese
  • 1 cup Heavy Cream
  • Sea salt and fresh ground pepper to taste
  • 1 Small Butternut squash (cut in half lengthwise)
  • 5-7lb Bone in Pork Shoulder
  • Kosher Salt
  • Fresh Ground Pepper
  • 2 28oz. Diced Tomatoes in Juice
  • 2 cups White Wine
  • 8 cloves Whole Garlic Cloves
  • 1 Large Fennel Bulb (Thinly Sliced)
  • 3 tablespoons Spanish Hojiblanca Olive Oil
  • 1 3" Sprig Fresh Rosemary (Leaves Stripped)
  • 4 cups Chicken Broth
  • 2 cups Polenta
  • 2 Shallots (Finely Minced)
  • 2 cloves Garlic (Finely Minced)
  • 1/2 cup Grated Pecorino Romano
  • Fresh Ground Pepper
  • Kosher Salt
  • 2 tablespoons DOP Cobrancosa Olive Oil (Plus Enough to fill a frying pan 2")
  • 1 cup White Sugar
  • 1 tablespoon extremely fresh high phenol, high oleic, low FFA extra virgin olive oil
  • 1 teaspoon Vanilla Extract
  • 2 Eggs (Beaten)
  • 2 Eggs
  • 1 teaspoon Salt
  • 1/2 cup All-purpose flour
  • 2 cups All-Purpose Flour
  • 1/3 cup Unsweetened High quality coca powder
  • 1/4 cup Water
  • 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 1/2 cup Roasted butternut squash (Peeled, Cooled)
  • 2 Medium Shallots (Finely Sliced)
  • 1 tablespoon Hers de Provence EVOO
  • 8oz Chevre Goat Cheese
  • 4oz Brie Cheese (Rind Removed)
  • 1 Large Egg
  • Sea Salt and Fresh Ground Pepper to Taste
  • 1 box Ravioli
  • 2 Medium Shallots (Sliced Thinly)
  • 1 Fresh Roasemary (2)
  • 1 tablespoon +1 Reserved Herbs de Provence EVOO
  • 2 tablespoons Traditional style balsamic condimento
  • Sea salt and fresh ground pepper to taste
  • 1/4 cup shaved Pecorino Romano

Optional

  • 1/2 cup Chopped Walnuts

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
Step 2
Preheat the oven to 375.
Step 3
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.
Roasted Butternut Squash
Step 4
Preheat the oven to 375.
Pork With Tomato & Fennel Sugo
Step 5
Preheat the oven to 450.
Step 6
In a medium bowl, mix together the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
Step 7
Wash the chicken and pat dry. Season both sides with salt and pepper.
Step 8
Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.
Roasted Butternut Squash
Step 9
On a parchment paper lined baking sheet, roast the butternut squash, cut side down, for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.

While the Squash is roasting, make the pasta dough, if not using ravioli wrappers.
Pork With Tomato & Fennel Sugo
Step 10
Rub the entire pork shoulder with a tablespoon of Hojiblanca olive oil, season the entire surface area liberally with salt and fresh ground pepper and place in the roasting pan, fat side up. Arrange the vegetables around the roast in the pan, drizzle and toss with another tablespoon of olive oil, and season with salt and pepper.
Step 11
Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
Step 12
Arrange the chicken in single layer in a large roasting pan with the larger pieces on the outside and smaller pieces in.
Step 13
Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.
Pasta Dough
Step 14
In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
Pork With Tomato & Fennel Sugo
Step 15
Roast the shoulder and vegetables uncovered at 450 for 20 minutes until the vegetables begin to take color and the pork roast is browned.
Step 16
In a blender or food processor, add the wine, lemon juice, salt, pepper, one garlic clove, and Manzanillo olive oil. Blend until smooth.
Pasta Dough
Step 17
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or out 12" long sheets of dough to 1/8" thick, or the number 6 setting on a pasta machine. Cover sheets that are not being used with a towel so they do not dry out.
Pork With Tomato & Fennel Sugo
Step 18
Reduce the oven to 350.
Step 19
Pour the liquid over the chicken in the pan, making sure to drizzle over each piece of chicken
Roasted Butternut Squash & Goat Cheese Filling
Step 20
Over medium heat, saute the shallots in olive oil until golden brown and caramelized. Place all of the ingredients including shallots, in to the bowl of a food processor except the egg. Pulse until ingredients are well combined. Check for seasoning and adjust to taste and add the egg and pulse until just combined.
Pork With Tomato & Fennel Sugo
Step 21
In a large bowl, mix together the tomatoes, wine, a tablespoon of Hojiblanca, and the rosemary leaves. Adjust the seasoning with salt and pepper. Pour evenly over the roast and vegetables in the pan. With heavy duty foil, tightly seal the roasting pan and roast at 350 for five hours.

Meanwhile, make the polenta.
Step 22
Arrange the sliced garlic, lemon slices and olives around the chicken pieces. Sprinkle with thyme leaves and additional pepper if desired.
Ravioli
Step 23
In a large 8+ quart pot, bring salted water to a boil.

Assemble the ravioli laying the sheets out, using approximately one tablespoon of butternut squash filling per ravioli with at least one inch between raviolis. Use water, seal the edges firmly before cutting. Drop the ravioli a few at a time in to the salted boiling until they float, approximately 2 minutes.
Cobrancosa Fried Romano Polenta
Step 24
In a 3+ quart sauce pan heat one tablespoon of Cobrancosa. Saute the onion until translucent, about three minutes. Add the garlic and saute for another minute. Add the broth and bring to a simmer. While stirring constantly, add the polenta in a steady stream. Continue stirring constantly for 20-25 minutes until the polenta is thick.
Step 25
Roast for 30-35 minutes until chicken is golden brown or until a digital thermometer inserted in to the middle of the thickest piece of chicken registers 165 degrees.
Pan Sauce of Balsamic, Rosemary & Shallots Caramelized in Herbs de Provence EVOO
Step 26
Over medium heat, season and saute the shallots and rosemary in one tablespoon of olive oil until golden brown, fragrant and caramelized, about five minutes. Add the balsamic condimento and whisk to deglaze the pan. Check the seasoning and adjust to taste. Add the second tablespoon of olive oil and whisk to combine.
Step 27
Optionally, separate the fat from the pan juice, reserving the garlic and olives for plating. Reduce by half in a small pan over medium heat. Plate the chicken over the polenta drizzled with the pan reduction, reserved garlic and olives.
Step 28
Once the ravioli are cooked, gently toss with the pan sauce and serve immediately.
Cobrancosa Fried Romano Polenta
Step 29
Add the cheese, remaining tablespoon of Corbancosa, and season with additional salt and pepper to taste. Immediately pour the polenta in to a 9"x13" baking dish and allow to cool. Refrigerate covered in plastic wrap.
Step 30
Cut the polenta in to sqaures or rectangles approximately 3" x 3" in size. Heat 2" of Cobrancosa to 350 on a deep fry thermometer in a heavy, deep sided frying pan. Fry the polenta slices a few at a time, approximately 3-5 minutes per side until golden brown.
Step 31
Serve the pork in large shreds with the sauce from the pan over the hot, crispy polenta.

Ingredients

  • 1/2 cup Blood Orange Infused Extra Virgin Olive Oil
  • 5-6lb Roasting Chicken (Cut up)
  • 2 Fresh Lemons (One sliced thin, one juiced for about 1 1/2 tablespoons of juice)
  • 1/2 cup Pinot Grigio or similarly crisp white wine
  • 1/4 cup Olio Nuovo Spanish Manzanillo (IOO331)
  • 8 cloves Garlice (Sliced in Half)
  • 1 Fresh Thyme (2-3")
  • 1/2 cup pitted olives, such as Kalamata, Picholine, and or Gordal
  • 2 teaspoons Kosher Salt and Pepper
  • 2 cans Tomato Puree (28 oz.)
  • 1/2 cup White Wine
  • 2 cups chicken or vegetable stock
  • 2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
  • 3 tablespoons Tuscan Herb Olive Oil
  • 1 Medium Yellow onion (finely diced)
  • 4 cloves Garlic (minced)
  • 1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
  • 1 teaspoon Dried oregano
  • 1/2 cup grated Romano Cheese
  • 1 cup Heavy Cream
  • Sea salt and fresh ground pepper to taste
  • 1 Small Butternut squash (cut in half lengthwise)
  • 5-7lb Bone in Pork Shoulder
  • Kosher Salt
  • Fresh Ground Pepper
  • 2 28oz. Diced Tomatoes in Juice
  • 2 cups White Wine
  • 8 cloves Whole Garlic Cloves
  • 1 Large Fennel Bulb (Thinly Sliced)
  • 3 tablespoons Spanish Hojiblanca Olive Oil
  • 1 3" Sprig Fresh Rosemary (Leaves Stripped)
  • 4 cups Chicken Broth
  • 2 cups Polenta
  • 2 Shallots (Finely Minced)
  • 2 cloves Garlic (Finely Minced)
  • 1/2 cup Grated Pecorino Romano
  • Fresh Ground Pepper
  • Kosher Salt
  • 2 tablespoons DOP Cobrancosa Olive Oil (Plus Enough to fill a frying pan 2")
  • 1 cup White Sugar
  • 1 tablespoon extremely fresh high phenol, high oleic, low FFA extra virgin olive oil
  • 1 teaspoon Vanilla Extract
  • 2 Eggs (Beaten)
  • 2 Eggs
  • 1 teaspoon Salt
  • 1/2 cup All-purpose flour
  • 2 cups All-Purpose Flour
  • 1/3 cup Unsweetened High quality coca powder
  • 1/4 cup Water
  • 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 1/2 cup Roasted butternut squash (Peeled, Cooled)
  • 2 Medium Shallots (Finely Sliced)
  • 1 tablespoon Hers de Provence EVOO
  • 8oz Chevre Goat Cheese
  • 4oz Brie Cheese (Rind Removed)
  • 1 Large Egg
  • Sea Salt and Fresh Ground Pepper to Taste
  • 1 box Ravioli
  • 2 Medium Shallots (Sliced Thinly)
  • 1 Fresh Roasemary (2)
  • 1 tablespoon +1 Reserved Herbs de Provence EVOO
  • 2 tablespoons Traditional style balsamic condimento
  • Sea salt and fresh ground pepper to taste
  • 1/4 cup shaved Pecorino Romano

Optional

  • 1/2 cup Chopped Walnuts

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
Step 2
Preheat the oven to 375.
Step 3
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.
Roasted Butternut Squash
Step 4
Preheat the oven to 375.
Pork With Tomato & Fennel Sugo
Step 5
Preheat the oven to 450.
Step 6
In a medium bowl, mix together the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
Step 7
Wash the chicken and pat dry. Season both sides with salt and pepper.
Step 8
Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.
Roasted Butternut Squash
Step 9
On a parchment paper lined baking sheet, roast the butternut squash, cut side down, for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.

While the Squash is roasting, make the pasta dough, if not using ravioli wrappers.
Pork With Tomato & Fennel Sugo
Step 10
Rub the entire pork shoulder with a tablespoon of Hojiblanca olive oil, season the entire surface area liberally with salt and fresh ground pepper and place in the roasting pan, fat side up. Arrange the vegetables around the roast in the pan, drizzle and toss with another tablespoon of olive oil, and season with salt and pepper.
Step 11
Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
Step 12
Arrange the chicken in single layer in a large roasting pan with the larger pieces on the outside and smaller pieces in.
Step 13
Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.
Pasta Dough
Step 14
In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
Pork With Tomato & Fennel Sugo
Step 15
Roast the shoulder and vegetables uncovered at 450 for 20 minutes until the vegetables begin to take color and the pork roast is browned.
Step 16
In a blender or food processor, add the wine, lemon juice, salt, pepper, one garlic clove, and Manzanillo olive oil. Blend until smooth.
Pasta Dough
Step 17
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or out 12" long sheets of dough to 1/8" thick, or the number 6 setting on a pasta machine. Cover sheets that are not being used with a towel so they do not dry out.
Pork With Tomato & Fennel Sugo
Step 18
Reduce the oven to 350.
Step 19
Pour the liquid over the chicken in the pan, making sure to drizzle over each piece of chicken
Roasted Butternut Squash & Goat Cheese Filling
Step 20
Over medium heat, saute the shallots in olive oil until golden brown and caramelized. Place all of the ingredients including shallots, in to the bowl of a food processor except the egg. Pulse until ingredients are well combined. Check for seasoning and adjust to taste and add the egg and pulse until just combined.
Pork With Tomato & Fennel Sugo
Step 21
In a large bowl, mix together the tomatoes, wine, a tablespoon of Hojiblanca, and the rosemary leaves. Adjust the seasoning with salt and pepper. Pour evenly over the roast and vegetables in the pan. With heavy duty foil, tightly seal the roasting pan and roast at 350 for five hours.

Meanwhile, make the polenta.
Step 22
Arrange the sliced garlic, lemon slices and olives around the chicken pieces. Sprinkle with thyme leaves and additional pepper if desired.
Ravioli
Step 23
In a large 8+ quart pot, bring salted water to a boil.

Assemble the ravioli laying the sheets out, using approximately one tablespoon of butternut squash filling per ravioli with at least one inch between raviolis. Use water, seal the edges firmly before cutting. Drop the ravioli a few at a time in to the salted boiling until they float, approximately 2 minutes.
Cobrancosa Fried Romano Polenta
Step 24
In a 3+ quart sauce pan heat one tablespoon of Cobrancosa. Saute the onion until translucent, about three minutes. Add the garlic and saute for another minute. Add the broth and bring to a simmer. While stirring constantly, add the polenta in a steady stream. Continue stirring constantly for 20-25 minutes until the polenta is thick.
Step 25
Roast for 30-35 minutes until chicken is golden brown or until a digital thermometer inserted in to the middle of the thickest piece of chicken registers 165 degrees.
Pan Sauce of Balsamic, Rosemary & Shallots Caramelized in Herbs de Provence EVOO
Step 26
Over medium heat, season and saute the shallots and rosemary in one tablespoon of olive oil until golden brown, fragrant and caramelized, about five minutes. Add the balsamic condimento and whisk to deglaze the pan. Check the seasoning and adjust to taste. Add the second tablespoon of olive oil and whisk to combine.
Step 27
Optionally, separate the fat from the pan juice, reserving the garlic and olives for plating. Reduce by half in a small pan over medium heat. Plate the chicken over the polenta drizzled with the pan reduction, reserved garlic and olives.
Step 28
Once the ravioli are cooked, gently toss with the pan sauce and serve immediately.
Cobrancosa Fried Romano Polenta
Step 29
Add the cheese, remaining tablespoon of Corbancosa, and season with additional salt and pepper to taste. Immediately pour the polenta in to a 9"x13" baking dish and allow to cool. Refrigerate covered in plastic wrap.
Step 30
Cut the polenta in to sqaures or rectangles approximately 3" x 3" in size. Heat 2" of Cobrancosa to 350 on a deep fry thermometer in a heavy, deep sided frying pan. Fry the polenta slices a few at a time, approximately 3-5 minutes per side until golden brown.
Step 31
Serve the pork in large shreds with the sauce from the pan over the hot, crispy polenta.

Ingredients

  • 1/2 cup Blood Orange Infused Extra Virgin Olive Oil
  • 5-6lb Roasting Chicken (Cut up)
  • 2 Fresh Lemons (One sliced thin, one juiced for about 1 1/2 tablespoons of juice)
  • 1/2 cup Pinot Grigio or similarly crisp white wine
  • 1/4 cup Olio Nuovo Spanish Manzanillo (IOO331)
  • 8 cloves Garlice (Sliced in Half)
  • 1 Fresh Thyme (2-3")
  • 1/2 cup pitted olives, such as Kalamata, Picholine, and or Gordal
  • 2 teaspoons Kosher Salt and Pepper
  • 2 cans Tomato Puree (28 oz.)
  • 1/2 cup White Wine
  • 2 cups chicken or vegetable stock
  • 2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
  • 3 tablespoons Tuscan Herb Olive Oil
  • 1 Medium Yellow onion (finely diced)
  • 4 cloves Garlic (minced)
  • 1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
  • 1 teaspoon Dried oregano
  • 1/2 cup grated Romano Cheese
  • 1 cup Heavy Cream
  • Sea salt and fresh ground pepper to taste
  • 1 Small Butternut squash (cut in half lengthwise)
  • 5-7lb Bone in Pork Shoulder
  • Kosher Salt
  • Fresh Ground Pepper
  • 2 28oz. Diced Tomatoes in Juice
  • 2 cups White Wine
  • 8 cloves Whole Garlic Cloves
  • 1 Large Fennel Bulb (Thinly Sliced)
  • 3 tablespoons Spanish Hojiblanca Olive Oil
  • 1 3" Sprig Fresh Rosemary (Leaves Stripped)
  • 4 cups Chicken Broth
  • 2 cups Polenta
  • 2 Shallots (Finely Minced)
  • 2 cloves Garlic (Finely Minced)
  • 1/2 cup Grated Pecorino Romano
  • Fresh Ground Pepper
  • Kosher Salt
  • 2 tablespoons DOP Cobrancosa Olive Oil (Plus Enough to fill a frying pan 2")
  • 1 cup White Sugar
  • 1 tablespoon extremely fresh high phenol, high oleic, low FFA extra virgin olive oil
  • 1 teaspoon Vanilla Extract
  • 2 Eggs (Beaten)
  • 2 Eggs
  • 1 teaspoon Salt
  • 1/2 cup All-purpose flour
  • 2 cups All-Purpose Flour
  • 1/3 cup Unsweetened High quality coca powder
  • 1/4 cup Water
  • 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 1/2 cup Roasted butternut squash (Peeled, Cooled)
  • 2 Medium Shallots (Finely Sliced)
  • 1 tablespoon Hers de Provence EVOO
  • 8oz Chevre Goat Cheese
  • 4oz Brie Cheese (Rind Removed)
  • 1 Large Egg
  • Sea Salt and Fresh Ground Pepper to Taste
  • 1 box Ravioli
  • 2 Medium Shallots (Sliced Thinly)
  • 1 Fresh Roasemary (2)
  • 1 tablespoon +1 Reserved Herbs de Provence EVOO
  • 2 tablespoons Traditional style balsamic condimento
  • Sea salt and fresh ground pepper to taste
  • 1/4 cup shaved Pecorino Romano

Optional

  • 1/2 cup Chopped Walnuts

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
Step 2
Preheat the oven to 375.
Step 3
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.
Roasted Butternut Squash
Step 4
Preheat the oven to 375.
Pork With Tomato & Fennel Sugo
Step 5
Preheat the oven to 450.
Step 6
In a medium bowl, mix together the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
Step 7
Wash the chicken and pat dry. Season both sides with salt and pepper.
Step 8
Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.
Roasted Butternut Squash
Step 9
On a parchment paper lined baking sheet, roast the butternut squash, cut side down, for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.

While the Squash is roasting, make the pasta dough, if not using ravioli wrappers.
Pork With Tomato & Fennel Sugo
Step 10
Rub the entire pork shoulder with a tablespoon of Hojiblanca olive oil, season the entire surface area liberally with salt and fresh ground pepper and place in the roasting pan, fat side up. Arrange the vegetables around the roast in the pan, drizzle and toss with another tablespoon of olive oil, and season with salt and pepper.
Step 11
Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
Step 12
Arrange the chicken in single layer in a large roasting pan with the larger pieces on the outside and smaller pieces in.
Step 13
Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.
Pasta Dough
Step 14
In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
Pork With Tomato & Fennel Sugo
Step 15
Roast the shoulder and vegetables uncovered at 450 for 20 minutes until the vegetables begin to take color and the pork roast is browned.
Step 16
In a blender or food processor, add the wine, lemon juice, salt, pepper, one garlic clove, and Manzanillo olive oil. Blend until smooth.
Pasta Dough
Step 17
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or out 12" long sheets of dough to 1/8" thick, or the number 6 setting on a pasta machine. Cover sheets that are not being used with a towel so they do not dry out.
Pork With Tomato & Fennel Sugo
Step 18
Reduce the oven to 350.
Step 19
Pour the liquid over the chicken in the pan, making sure to drizzle over each piece of chicken
Roasted Butternut Squash & Goat Cheese Filling
Step 20
Over medium heat, saute the shallots in olive oil until golden brown and caramelized. Place all of the ingredients including shallots, in to the bowl of a food processor except the egg. Pulse until ingredients are well combined. Check for seasoning and adjust to taste and add the egg and pulse until just combined.
Pork With Tomato & Fennel Sugo
Step 21
In a large bowl, mix together the tomatoes, wine, a tablespoon of Hojiblanca, and the rosemary leaves. Adjust the seasoning with salt and pepper. Pour evenly over the roast and vegetables in the pan. With heavy duty foil, tightly seal the roasting pan and roast at 350 for five hours.

Meanwhile, make the polenta.
Step 22
Arrange the sliced garlic, lemon slices and olives around the chicken pieces. Sprinkle with thyme leaves and additional pepper if desired.
Ravioli
Step 23
In a large 8+ quart pot, bring salted water to a boil.

Assemble the ravioli laying the sheets out, using approximately one tablespoon of butternut squash filling per ravioli with at least one inch between raviolis. Use water, seal the edges firmly before cutting. Drop the ravioli a few at a time in to the salted boiling until they float, approximately 2 minutes.
Cobrancosa Fried Romano Polenta
Step 24
In a 3+ quart sauce pan heat one tablespoon of Cobrancosa. Saute the onion until translucent, about three minutes. Add the garlic and saute for another minute. Add the broth and bring to a simmer. While stirring constantly, add the polenta in a steady stream. Continue stirring constantly for 20-25 minutes until the polenta is thick.
Step 25
Roast for 30-35 minutes until chicken is golden brown or until a digital thermometer inserted in to the middle of the thickest piece of chicken registers 165 degrees.
Pan Sauce of Balsamic, Rosemary & Shallots Caramelized in Herbs de Provence EVOO
Step 26
Over medium heat, season and saute the shallots and rosemary in one tablespoon of olive oil until golden brown, fragrant and caramelized, about five minutes. Add the balsamic condimento and whisk to deglaze the pan. Check the seasoning and adjust to taste. Add the second tablespoon of olive oil and whisk to combine.
Step 27
Optionally, separate the fat from the pan juice, reserving the garlic and olives for plating. Reduce by half in a small pan over medium heat. Plate the chicken over the polenta drizzled with the pan reduction, reserved garlic and olives.
Step 28
Once the ravioli are cooked, gently toss with the pan sauce and serve immediately.
Cobrancosa Fried Romano Polenta
Step 29
Add the cheese, remaining tablespoon of Corbancosa, and season with additional salt and pepper to taste. Immediately pour the polenta in to a 9"x13" baking dish and allow to cool. Refrigerate covered in plastic wrap.
Step 30
Cut the polenta in to sqaures or rectangles approximately 3" x 3" in size. Heat 2" of Cobrancosa to 350 on a deep fry thermometer in a heavy, deep sided frying pan. Fry the polenta slices a few at a time, approximately 3-5 minutes per side until golden brown.
Step 31
Serve the pork in large shreds with the sauce from the pan over the hot, crispy polenta.

Ingredients

  • 1/2 cup Blood Orange Infused Extra Virgin Olive Oil
  • 5-6lb Roasting Chicken (Cut up)
  • 2 Fresh Lemons (One sliced thin, one juiced for about 1 1/2 tablespoons of juice)
  • 1/2 cup Pinot Grigio or similarly crisp white wine
  • 1/4 cup Olio Nuovo Spanish Manzanillo (IOO331)
  • 8 cloves Garlice (Sliced in Half)
  • 1 Fresh Thyme (2-3")
  • 1/2 cup pitted olives, such as Kalamata, Picholine, and or Gordal
  • 2 teaspoons Kosher Salt and Pepper
  • 2 cans Tomato Puree (28 oz.)
  • 1/2 cup White Wine
  • 2 cups chicken or vegetable stock
  • 2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
  • 3 tablespoons Tuscan Herb Olive Oil
  • 1 Medium Yellow onion (finely diced)
  • 4 cloves Garlic (minced)
  • 1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
  • 1 teaspoon Dried oregano
  • 1/2 cup grated Romano Cheese
  • 1 cup Heavy Cream
  • Sea salt and fresh ground pepper to taste
  • 1 Small Butternut squash (cut in half lengthwise)
  • 5-7lb Bone in Pork Shoulder
  • Kosher Salt
  • Fresh Ground Pepper
  • 2 28oz. Diced Tomatoes in Juice
  • 2 cups White Wine
  • 8 cloves Whole Garlic Cloves
  • 1 Large Fennel Bulb (Thinly Sliced)
  • 3 tablespoons Spanish Hojiblanca Olive Oil
  • 1 3" Sprig Fresh Rosemary (Leaves Stripped)
  • 4 cups Chicken Broth
  • 2 cups Polenta
  • 2 Shallots (Finely Minced)
  • 2 cloves Garlic (Finely Minced)
  • 1/2 cup Grated Pecorino Romano
  • Fresh Ground Pepper
  • Kosher Salt
  • 2 tablespoons DOP Cobrancosa Olive Oil (Plus Enough to fill a frying pan 2")
  • 1 cup White Sugar
  • 1 tablespoon extremely fresh high phenol, high oleic, low FFA extra virgin olive oil
  • 1 teaspoon Vanilla Extract
  • 2 Eggs (Beaten)
  • 2 Eggs
  • 1 teaspoon Salt
  • 1/2 cup All-purpose flour
  • 2 cups All-Purpose Flour
  • 1/3 cup Unsweetened High quality coca powder
  • 1/4 cup Water
  • 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 1/2 cup Roasted butternut squash (Peeled, Cooled)
  • 2 Medium Shallots (Finely Sliced)
  • 1 tablespoon Hers de Provence EVOO
  • 8oz Chevre Goat Cheese
  • 4oz Brie Cheese (Rind Removed)
  • 1 Large Egg
  • Sea Salt and Fresh Ground Pepper to Taste
  • 1 box Ravioli
  • 2 Medium Shallots (Sliced Thinly)
  • 1 Fresh Roasemary (2)
  • 1 tablespoon +1 Reserved Herbs de Provence EVOO
  • 2 tablespoons Traditional style balsamic condimento
  • Sea salt and fresh ground pepper to taste
  • 1/4 cup shaved Pecorino Romano

Optional

  • 1/2 cup Chopped Walnuts

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
Step 2
Preheat the oven to 375.
Step 3
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.
Roasted Butternut Squash
Step 4
Preheat the oven to 375.
Pork With Tomato & Fennel Sugo
Step 5
Preheat the oven to 450.
Step 6
In a medium bowl, mix together the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
Step 7
Wash the chicken and pat dry. Season both sides with salt and pepper.
Step 8
Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.
Roasted Butternut Squash
Step 9
On a parchment paper lined baking sheet, roast the butternut squash, cut side down, for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.

While the Squash is roasting, make the pasta dough, if not using ravioli wrappers.
Pork With Tomato & Fennel Sugo
Step 10
Rub the entire pork shoulder with a tablespoon of Hojiblanca olive oil, season the entire surface area liberally with salt and fresh ground pepper and place in the roasting pan, fat side up. Arrange the vegetables around the roast in the pan, drizzle and toss with another tablespoon of olive oil, and season with salt and pepper.
Step 11
Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
Step 12
Arrange the chicken in single layer in a large roasting pan with the larger pieces on the outside and smaller pieces in.
Step 13
Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.
Pasta Dough
Step 14
In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
Pork With Tomato & Fennel Sugo
Step 15
Roast the shoulder and vegetables uncovered at 450 for 20 minutes until the vegetables begin to take color and the pork roast is browned.
Step 16
In a blender or food processor, add the wine, lemon juice, salt, pepper, one garlic clove, and Manzanillo olive oil. Blend until smooth.
Pasta Dough
Step 17
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or out 12" long sheets of dough to 1/8" thick, or the number 6 setting on a pasta machine. Cover sheets that are not being used with a towel so they do not dry out.
Pork With Tomato & Fennel Sugo
Step 18
Reduce the oven to 350.
Step 19
Pour the liquid over the chicken in the pan, making sure to drizzle over each piece of chicken
Roasted Butternut Squash & Goat Cheese Filling
Step 20
Over medium heat, saute the shallots in olive oil until golden brown and caramelized. Place all of the ingredients including shallots, in to the bowl of a food processor except the egg. Pulse until ingredients are well combined. Check for seasoning and adjust to taste and add the egg and pulse until just combined.
Pork With Tomato & Fennel Sugo
Step 21
In a large bowl, mix together the tomatoes, wine, a tablespoon of Hojiblanca, and the rosemary leaves. Adjust the seasoning with salt and pepper. Pour evenly over the roast and vegetables in the pan. With heavy duty foil, tightly seal the roasting pan and roast at 350 for five hours.

Meanwhile, make the polenta.
Step 22
Arrange the sliced garlic, lemon slices and olives around the chicken pieces. Sprinkle with thyme leaves and additional pepper if desired.
Ravioli
Step 23
In a large 8+ quart pot, bring salted water to a boil.

Assemble the ravioli laying the sheets out, using approximately one tablespoon of butternut squash filling per ravioli with at least one inch between raviolis. Use water, seal the edges firmly before cutting. Drop the ravioli a few at a time in to the salted boiling until they float, approximately 2 minutes.
Cobrancosa Fried Romano Polenta
Step 24
In a 3+ quart sauce pan heat one tablespoon of Cobrancosa. Saute the onion until translucent, about three minutes. Add the garlic and saute for another minute. Add the broth and bring to a simmer. While stirring constantly, add the polenta in a steady stream. Continue stirring constantly for 20-25 minutes until the polenta is thick.
Step 25
Roast for 30-35 minutes until chicken is golden brown or until a digital thermometer inserted in to the middle of the thickest piece of chicken registers 165 degrees.
Pan Sauce of Balsamic, Rosemary & Shallots Caramelized in Herbs de Provence EVOO
Step 26
Over medium heat, season and saute the shallots and rosemary in one tablespoon of olive oil until golden brown, fragrant and caramelized, about five minutes. Add the balsamic condimento and whisk to deglaze the pan. Check the seasoning and adjust to taste. Add the second tablespoon of olive oil and whisk to combine.
Step 27
Optionally, separate the fat from the pan juice, reserving the garlic and olives for plating. Reduce by half in a small pan over medium heat. Plate the chicken over the polenta drizzled with the pan reduction, reserved garlic and olives.
Step 28
Once the ravioli are cooked, gently toss with the pan sauce and serve immediately.
Cobrancosa Fried Romano Polenta
Step 29
Add the cheese, remaining tablespoon of Corbancosa, and season with additional salt and pepper to taste. Immediately pour the polenta in to a 9"x13" baking dish and allow to cool. Refrigerate covered in plastic wrap.
Step 30
Cut the polenta in to sqaures or rectangles approximately 3" x 3" in size. Heat 2" of Cobrancosa to 350 on a deep fry thermometer in a heavy, deep sided frying pan. Fry the polenta slices a few at a time, approximately 3-5 minutes per side until golden brown.
Step 31
Serve the pork in large shreds with the sauce from the pan over the hot, crispy polenta.

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