McEvoy Ranch Rosemary Olive Oil with a White Bean and Mascarpone Puree with Roasted Tomatoes


Rosemary is a flavor and aroma beloved and bright.

When it's perfect, it's wonderful in a big way. When it's over the mark, it's a little like medicine. When McEvoy Ranch made this Rosemary Olive Oil, they got it "just right". It has exactly the aromatic and bright flavors we love about rosemary and it does not take a step too far. The oil enhances everything grilled and many things that aren't. I was looking for a side dish to go with grilled skirt steak and I needed a break from potatoes. It's rare, but it happens. I discovered a package of Rancho Gordo Marcella Beans I had in my pantry. Marcella Hazan inspired me years ago with the cookbook Classic Italian Cooking and apparently inspired Steve Sando, as well. Steve is the founder of Rancho Gordo Beans and was an online buddy of Marcella in her later years. Steve researched the bean, found the seed and now grows it in California. It is an heirloom bean from Italian seed, a thin-skinned cannellini bean named for his cooking hero, Marcella Hazan who encouraged his growing it. He says it is a delicate tribute to a mighty force of nature. If you are so inclined, buy the beans from Rancho Gordo. Follow the cooking instructions and use these lovely beans for your puree. Or - on a weeknight or any night you don't feel quite so inspired, use canned cannellini and you will still be happy with the results. Directions: I started with 4 large shallots sliced thin and sauteed in olive oil until they were soft, adding a couple of cloves of sliced garlic just when the shallots were becoming translucent. Saute the garlic briefly until it just starts to color and add 1/2 teaspoon dry Mexican oregano. Add a 15.5 ounce can of cannellini beans (drained and rinsed), 1/2 cup vegetable or chicken stock and 4 ounces Mascarpone (Italian-style cream cheese). Simmer briefly and puree in a food processor. I like a chunky puree but you can puree until it is very smooth if that is your preference. I served the puree with some tomatoes roasted in the oven, drizzled with McEvoy Ranch Traditional Olive Oil and that skirt steak I mentioned earlier. Then, I liberally drizzled the whole dish with McEvoy Ranch PERFECTLY BALANCED Rosemary Olive Oil. Now, that's a happy meal. Oh, by the way, have you had McEvoy Ranch Pacheco Cabernet Sauvignon? You could be happier if you drank a glass of that with the skirt steak and bean puree. It befriends that Rosemary Oil very well. Enjoy!