Each year I cook, I’m more convinced that the less complex the recipe, the better. If you start with good ingredients picked at their peak that compliment each other, as a chef you shouldn’t have to do acrobatics to make the dish sing; you are a conductor whose job is to bring out the best in each ingredient that you’ve chosen.
The buttery herbaceous Castelvetrano olive and the acidic and bright snap of pomegranate seeds swim in the thick, tongue coating of extra virgin olive oil. Spoon this sauce over the folds of thinly sliced tri-tip and duck breast, or a brined pork chop or rack of lamb. For a vegan option, roast cauliflower or broccoli in a little salt and olive oil, and sprinkle the confetti over the florets.
¼ cup Castelvetrano olives, rinsed and chopped
¼ pomegranate seeds
2 tablespoons extra virgin olive oil
1 teaspoon chopped parsley
Sea salt, to taste
1. Place the roughly chopped Castelvetrano olives in a small bowl.
2. Place the pomegranate seeds in the bowl.
3. Add in the olive oil to the bowl and gently stir the mixture. Let it sit for about 20 minutes.
4. Stir in the parsley and a little sea salt, and serve the confetti by spooning it over the meat or vegetable of your choice.