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Rania’s Thanksgiving Recipes: Olive Tart, Sicilian Harvest Salad

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(Photo Credit: KDKA)

(Photo Credit: KDKA)

November is here and that means it’s time to start thinking about Thanksgiving! It also means Rania Harris will be on Pittsburgh Today Live every Wednesday this month to take us through a Thanksgiving meal course by course.

Check back every week to see what delicious ideas you can incorporate into your feast that will be sure to impress your guests!

Olive Tart

3 – 4 tablespoons unsalted butter
1 large onion – thinly sliced
6 tablespoons black olive paste
1 recipe tart dough – see attached recipe
¾ cup cured black and green olives – pitted and roughly chopped
¾ cup crumbled goat cheese
2 anchovy fillets – roughly chopped
1 large fresh rosemary sprig – leaves only
2 whole sprigs rosemary for garnish

Directions

Preheat oven to 450 degrees

Melt butter in a heavy skillet and cook the onions until they soft and golden about 10 – 12 minutes. Set aside to cool.

Spread the olive paste evenly over the bottom of the tart shell. Add the onions in an even layer, then scatter the chopped olives, goat cheese, anchovies and rosemary leaves over the top.

Place in the oven and bake for 20 – 25 minutes or until the crust is a crispy golden brown and the goat cheese has browned a little.

Tart Dough

2 cups all purpose flour
1 1/4 sticks (10 tablespoons) cold unsalted butter
½ teaspoon salt
4 tablespoons ice water

Directions:

In the bowl of a food processor fitted with a steel blade, process the flour with butter and salt until a coarse meal forms. With the machine running, add ice water through the feed tube and process just until a ball of dough forms.

Roll out the dough on a lightly floured surface to a 12-inch round. Fit the dough round into a 9-inch tart pan with a removable bottom. Trim the excess dough, leaving a 1/2-inch overhang. Fold the overhang inward and press against the side of the pan to reinforce the edge. Light prick the bottom and sides with a fork. Chill well before filling and baking.

Sicilian Harvest Salad

½ cup raisins
Boiling water
1 cup halved large seedless grapes
1 tablespoon diced dried apricots (¼-inch dice)
1½ tablespoons dried rosemary (rosemary sprigs and oil for deep-frying)
¼ large red onion, cut into small slivers
Juice of 1 large lemon
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 large head radicchio (about ¾ pound)
2 cups loosely packed baby spinach
12 thin slices prosciutto or ¼ pound sausage, grilled and cubed (optional)
1 tablespoon pine nuts, toasted

Directions:

Put the raisins in a small bowl and pour boiling water over them to cover. Let stand until plump and soft, about 10 minutes. Drain.

Put the raisins, grapes, apricots, rosemary, and onion in a large bowl. Add the lemon juice and stir in the olive oil. Season with salt and black pepper to taste.

Separate the radicchio into leaves, saving the heart for another use. Tear into bite size pieces and add to the dried fruit mixture along with the spinach. Toss well. Divide among 4 plates and top with the prosciutto, if using. Scatter the pine nuts over the top.

Directions for Fried Rosemary:

Heat 1 inch of oil in a deep sauté pan to 350 degrees. Deep-fry the rosemary for 30 seconds and drain on paper towels.

Strip the leaves off the stems and crush the leaves in the paper towels to remove any excess oil. Mince and store in a clean, tightly sealed container.

Serves 4

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