The Chef Series with Najeau's EVOO

Posted by Nina Kairouz on

Chef Mark Mollica of La Vecchia Cucina

For over 30 years, La Vecchia Cucina has been Santa Monica’s best neighborhood Italian restaurant. When new  ownership took over in 2006, new life was breathed into this local favorite. 

Combine Chef Marks world-class training with Sicilian recipes passed on from his mother and grandmother and the result is sublime. The entire La Vecchia Cucina team works to ensure the utmost quality, making every guest’s experience a memorable one. 

Chef Mark has worked to create the same sense of community that began years earlier around their family dinner table. Step into La Vecchia Cucina to find a gracious welcome, a warm and inviting atmosphere, and unparalleled service that will make you feel right at home.

"Chi mangia bene, vive bene."
(Who eats well, lives well.)


The RECIPE using Najeaus Olive Oil

Capriccio Imperiale

4oz Squid
2oz Lobster meat
3oz U16 Shrimp
3oz Green beans
2oz Lemon Juice
3oz Najeau EVOO
1/2tsp Minced garlic
1/2tsp Italian parsley
Pinch Mediterranean oregano
Salt & Pepper to taste

Poaching Liquid
8cups Water
1 Lemon cut in half
2 Bay leaves
4 Whole cloves of garlic
8 Whole black peppercorns

In a sauce pot combine the ingredients for the poaching liquid. Squeeze the juice out of the lemon and add the two halves to the pot. Bring to a boil and reduce to a simmer. Poach the green beans until Al dente and chill in an ice bath. Poach the seafood and chill in an ice bath. Make sure not to over poach the seafood they only need a couple minutes in the poaching liquid.

For the lemon dressing in a bowl combine the lemon juice, garlic, oregano, salt and pepper and whisk. Slowly drizzle in the Najeau EVOO and create the lemon dressing finish by adding the Italian parsley. Combine the seafood and dressing toss them in the bowl and serve. Finish with a drizzle of Najeau EVOO and enjoy.


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