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| La Botte Restaurant - Santa Monica, CA |
| La Botte, known as "The Wine Barrel" in Italian, obtained its name from the unique design that permeates its decor. From the moment you enter, you are greeted with wood, and lots of it. Hundreds of wine bottles, tucked in their wooden niches, greet you from the rear of the restaurant. It is difficult to imagine a warmer interior than in the homey yet fashionable place, which pays homage to Italian wine with its hardwood floors and walls crafted from the staves of oak wine barrels (a nod to the name, Italian for “wine barrel”). Authentic, one thinks correctly, starts with a skilled and menu-savvy Italian speaking staff able to debone a branzino tableside, and well-timed kitchen whose homemade pasta proves delectable. Bold flavors and delicious sauces sparkle in such refined Northern Italian recipes as house- made wild-boar sausage; pappardelle with braised-duck ragu’, and creamy white-corn soup stocked with buttery lobster meat. To gild the lily, the chef may even step out of the kitchen to sprinkle truffle dust over your plate of pasta. This month, we are lucky to have a special recipe from Chef Collin Crannell. He loves olive oil and uses Olio&Olive hand-harvested extra virgin olive oils because of their exquisite flavors. In this delicious simple dish he uses two different ones: Paradiso extra virgin olive oil, our blend of three Sicilian olives, and Corona extra virgin olive oil, a monocultivar (only one kind of olive) of Coratina olives from Apulia. |
| Melanzane del contadino - Peasant style eggplant |
1. Heat oven to 450º.
2. Cut green end off of eggplant and discard. With a
peeler, peel strips length wise off the eggplant,
creating alternate strips of flesh and skin.
3. Horizontally cut ¼” wide circles, place side by side
on sheet pan, drizzle Corona extra virgin olive oil over
the eggplant and season with salt and pepper.
Bake for about 20-25 min.
4. Place all the cheese in a bowl and mix well. Before
serving, layer eggplant with the cheese beginning and
ending with the eggplant. Make three layers.
Warm in oven for about 8 min.
5. Bring large pot of water to boil and add a handful of
kosher salt. Have a bowl of ice water ready.
Place all the herbs in the boiling water for 20 seconds,
remove and plunge in the ice water. Drain with
strainer, squeeze dry and place in a blender. Add pine
nuts, garlic, parmesan and water.
Turn blender on high, slowly drizzle Paradiso extra
virgin olive oil in, season with salt and pepper.
6. Garnish with wild arugula, Paradiso extra virgin olive
oil, pesto.
Buon appetito!
Chef Collin Crannell
www.labottesantamonica.com
2. Cut green end off of eggplant and discard. With a
peeler, peel strips length wise off the eggplant,
creating alternate strips of flesh and skin.
3. Horizontally cut ¼” wide circles, place side by side
on sheet pan, drizzle Corona extra virgin olive oil over
the eggplant and season with salt and pepper.
Bake for about 20-25 min.
4. Place all the cheese in a bowl and mix well. Before
serving, layer eggplant with the cheese beginning and
ending with the eggplant. Make three layers.
Warm in oven for about 8 min.
5. Bring large pot of water to boil and add a handful of
kosher salt. Have a bowl of ice water ready.
Place all the herbs in the boiling water for 20 seconds,
remove and plunge in the ice water. Drain with
strainer, squeeze dry and place in a blender. Add pine
nuts, garlic, parmesan and water.
Turn blender on high, slowly drizzle Paradiso extra
virgin olive oil in, season with salt and pepper.
6. Garnish with wild arugula, Paradiso extra virgin olive
oil, pesto.
Buon appetito!
Chef Collin Crannell
www.labottesantamonica.com
Ingredients
1 large Italian eggplant
1/4cup Corona olive oil
salt
pepper
To prepare the cheese
2oz burrata
1/2cup goat cheese
1/4cup ricotta
1cup parmigiano
To prepare the pesto
2tbsp chives (minced)
1/2cup basil
1/2cup parsley
1tbsp rosemary
1/4tbsp garlic minced
2tbsp pine nuts
3tbsp parmigiano
To garnish
1/4cup Paradiso olive oil
2tbsp cold water
handful wild arugula
1 large Italian eggplant
1/4cup Corona olive oil
salt
pepper
To prepare the cheese
2oz burrata
1/2cup goat cheese
1/4cup ricotta
1cup parmigiano
To prepare the pesto
2tbsp chives (minced)
1/2cup basil
1/2cup parsley
1tbsp rosemary
1/4tbsp garlic minced
2tbsp pine nuts
3tbsp parmigiano
To garnish
1/4cup Paradiso olive oil
2tbsp cold water
handful wild arugula
"Wonderful products...finally, an importer of REAL
Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
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Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
More Reviews