This week we present recipes from the Colavita Bialetti Pro Women’s Cycling Team. Professional cycling is a high energy sport and while fitness and nutrition are keys to success, they do not come at the expense of flavor. The team has assembled some of their favorites for our readers that will let you eat like a pro, but remember, to cook like a pro, always start with the Colavita family of authentic Italian products.
Parmigiano Shaved Brussels Sprouts
Cheese makes everything better, including Brussels sprouts! Enjoy these Parmigiano shaved Brussels sprouts with any special meal.
- 2 lbs Brussels sprouts, shredded (use a food processor)
- 2 tbsp Colavita Extra Virgin Olive Oil
- 2 large garlic cloves, minced
- 1 tbsp Colavita White Balsamic Vinegar
- 1 tbsp honey or maple syrup
- 1/4 tsp salt
- ground black pepper, to taste
- ½ cup Parmigiano cheese, shaved
- lemon juice
Heat 2 tablespoons of Colavita Olive Oil over medium heat in a large, deep skillet or wide Dutch oven. Add the garlic and cook for 30 seconds, stirring frequently. Add the Brussels sprouts and stir. Cook for 10-12 minutes, stirring occasionally. Brussels sprouts should be a bit charred and almost soft. Add the Colavita balsamic vinegar, honey, lemon juice and salt; stir well. Cook covered for another 2 minutes.
Serve hot, sprinkled with Parmigiano cheese shavings.
Zucchini Apple Cake
This cake is a fantastic dessert on several levels. It uses spelt flour, which comes from an ancient strain of wheat. It is high in protein and has a nutty, complex flavor that is sweeter and lighter than whole wheat. The cake is easy to make and does not contain much sugar or fat. The fantastic flavor comes from the Colavita Olive Oil, apples and zucchini. If you feel like indulging your sweet tooth, you can even add some chocolate chips.
- 3 medium eggs
- ½ cup cane sugar
- 1 tsp vanilla extract
- 5 oz Colavita Olive Oil
- 1 cup grated nuts
- 1 tsp cinnamon
- 3 cups of whole spelt flour
- 1 package baking soda
- 2 cups filled with grated apples
- 1 cup filled with grated zucchini
- 2 oz unseasoned bread crumbs
- 1 tbsp unsalted butter
Preheat the oven to 350°F. Butter a loaf pan and add some bread crumbs. Cream together the eggs, cane sugar and vanilla extract to a fluffy mixture. Add 5 ounces of Colavita Olive Oil, the grated nuts and cinnamon.
Slowly add the whole spelt flour cup after cup. If the dough gets too dry, immediately add the grated apples and zucchini. Spoon the cake mixture into the loaf pan and level with the back of the spoon. If you like to add some chocolate chips, then mix them carefully with a spoon into the dough. Bake for 50-60 minutes. Note – if you added very juicy apples, it may take a few minute longer.
Summer Polenta Berry Cake
This is a naturally gluten-free cake using polenta and almonds instead of flour.
- 6 oz butter, softened
- 8 oz golden caster sugar
- 3 medium eggs, beaten
- 6 oz Colavita Polenta
- 2 tsp baking powder
- 4 oz ground almonds
- 1 tsp vanilla extract
- 14 oz raspberries
- 10 oz blueberries
- zest of 1 lemon plus ½ the juice
Preheat the oven to 350°F. Line a 9” square or 11” round shallow cake tin with baking parchment. Cream the butter with 6 ounces of the sugar. Add the beaten eggs and polenta and beat again. Stir in the ground almonds, vanilla extract and baking powder. Fold in half each of the raspberries and blueberries with the lemon zest.
Spoon the cake mixture into the tin and level with the back of the spoon. Bake for 30-35 minutes or until golden. When a skewer inserted into the cake comes out clean it is done.
Prepare the syrup by heating the lemon juice with the remaining 2 ounces of sugar by boiling in a small saucepan for 1-2 minutes until syrupy. Make small holes over the surface of the cake with a skewer and pour the warm syrup evenly over while the top of the cake while still hot.
Grilled Tuna Steak with Fresh Tomato
This grilled tuna steak with fresh tomato comes together in just 20 minutes and is moist and tender, with just the right note of complexity with the savory, sour and sweetness the veggies and herbs.
- 4 10-12 oz center cut tuna steaks
- 4 ripe seasonal tomatoes
- 1 clove garlic, finely minced
- ½ jalapeno pepper seeded, cut into small dices
- 2 tbsp fresh leaf cilantro, chopped
- 2 tbsp Italian parsley, chopped
- 2 tbsp white onion chopped fine and rinsed under cold water
- 2 tbsp chopped scallions
- 1 tsp coarse salt
- 3 oz Colavita Extra-Virgin Olive Oil
Preheat a grill to medium high, clean the surface well and brush with oil just before you place the tuna on the grates. Brush the tuna with Colavita Extra Virgin Olive Oil, just prior to cooking. Place the tuna steaks on the grill surface. Turn after 4 minutes and cook for 8 to 10 minutes. It is perfectly cooked if the tuna is a little pink at the center.
To make the sauce, roughly chop the tomatoes, salt them and place in a mixing bowl. Add all the remaining ingredients and mix well with a spoon. Once the tuna steaks are cooked, place each on a plate and spoon a generous amount of the sauce over the top.
Farro Salad with Strawberries
The traditional grain of the Mediterranean is farro, a hearty grain that was a mainstay of the daily diet in ancient Rome. Its nutty flavor and chewy texture works perfectly in this salad that gets a delightful hint of sweetness from strawberries.
- ½ cup, plus 3 tablespoons Colavita Extra Virgin Olive Oil
- 1 large shallot, finely chopped
- 2 cups uncooked farro, rinsed and drained
- 4 cups Rachel Ray All-Natural Vegetable Stock
- ½ cup Colavita White Balsamic Vinegar
- 3 tbsp Dijon mustard
- 1 tbsp sugar sea salt and freshly ground black pepper
- ½ large cucumber, thinly sliced
- 1 cup red grape tomatoes, halved
- 1 cup yellow grape tomatoes, halved
- 1/4 cup finely chopped Italian parsley leaves
- 2/3 cup sliced strawberries
- 1/3 cup crumbled goat cheese
- 1/4 cup coarsely chopped pistachios
- 6-8 Boston lettuce leaves for serving
Heat 3 tablespoons olive oil in a large saucepan over medium-high heat. Add the shallot and sauté until tender, about 5 minutes. Add the farro and stir to coat, about 2 minutes. Pour in the stock and bring to a boil. Reduce the heat to medium-low and simmer until most of the liquid has been absorbed and the grains are al dente, about 30 minutes. Drain off any excess liquid and set aside to cool to room temperature.
Meanwhile, whisk together remaining ½ cup of olive oil, vinegar, mustard and sugar in a large bowl. Season with salt and pepper to taste. Add the cooled farro, cucumber, tomatoes, strawberries and parsley and stir to combine. Top with goat cheese and pistachios. Serve in lettuce leaves, if desired, on a chilled salad plate.
Chicken Stuffed with Asiago, Arugula and Prosciutto
This dish can prepared ahead of time, making it nutritious, delicious, quick and easy!
For the chicken
- 6 (4 oz) skinless, boneless chicken breast halves
- 6 (½ oz) slices prosciutto
- 6 (½ oz) slices Asiago cheese
- 1½ cups trimmed arugula
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup Colavita Extra Virgin Olive Oil
- 1 cup seasoned bread crumbs
- 3 tablespoons grated Parmigiano-Reggiano cheese
For the Sauce
- 2 large shallots, minced
- 2 tbsp Colavita Extra Virgin Olive Oil
- 1 ½ cup dry white wine
- 2 cups chicken stock
- 1-2 tbsp flour
- 2 to 3 tbsp unsalted butter
Preheat oven to 375°F. To prepare the chicken, place each chicken breast half between 2 sheets of wax paper; pound to ¼” thickness using a meat mallet. Season the chicken breast with salt and freshly ground pepper. Top each chicken breast with 1 slice prosciutto, 1 slice cheese and ¼ cup arugula.
Roll each piece of chicken and secure with toothpicks if necessary. If it’s too hard for you to roll the chicken, you can simply fold each piece in half.
Pour extra virgin olive oil into a shallow bowl. Combine seasoned breadcrumbs with Parmigiano cheese in a separate shallow bowl. Dip the chicken rolls in extra virgin olive oil and then roll them in the breadcrumb-cheese mixture.
Place chicken in a greased shallow baking pan and bake at 375°F for 45 minutes. During the last 10 minutes that the chicken is in the oven, add olive oil and shallots to a sauté pan and cook for 2 minutes over high heat, stirring frequently. Season with salt and pepper. When the shallots have softened and browned, add the white wine and allow to evaporate. Add chicken stock and bring to a boil. Whisk in flour to thicken the sauce a bit. Remove from heat and stir in butter until melted.
Remove chicken from oven and let it sit for a few minutes. Then slice chicken and place on a serving platter. Pour the white wine shallot sauce over the chicken before serving.