Posts By :

Coricelli

Caesar salad with grilled chicken

Ingredients

1 head of romaine lettuce
4 slices homemade bread
100 g Parmesan cheese
400 g chicken breast
2 fresh eggs
1 spoonful mustard
1/2 lemon
1 clove of garlic
Worcester sauce
Salt to taste
Pepper to taste
Fruttato Gran Classe Extra Virgin Olive Oil


Recommended with:


Fruttato Gran Classe Extra Virgin Olive Oil

Preparation

Clean, wash, dry and tear the lettuce into large pieces, trying to use mainly the inside tender leaves. Dice the bread and toast it in a non-stick frying-pan for a few seconds with 4 spoonfuls of oil in, until the croutons are an even golden brown colour.

To make the dressing, combine the egg yolk, the mustard and the lemon juice in a bowl. Blend with a hand whisk or stab mixer, dribbling in about half a glass of oil, until the consistency is creamy. Peel the garlic removing the core and add it to the mayonnaise and season with the Worcester sauce, a pinch of salt and a dash of pepper and stir thoroughly. Place the lettuce, the croutons, the Parmesan cheese and almost all the dressing in a large salad bowl. Mix thoroughly and set aside.

Slice the chicken fairly thickly and season it on both sides with salt, pepper and oil. Cook on a hot griddle for about 3-4 minutes per side. Take off the heat and coat the chicken with the dressing set aside. Cut the meat into strips, place on the lettuce and serve at once.

Spaghetti with nuts

Ingredients

320 g spaghetti
20 g pine nuts
30 g soft inside of bread
Black pepper to taste
160 g nuts
20 g grated Parmesan cheese
Majoram to taste
1 clove of garlic
160 g whole milk
Salt to taste
3 tbsp Extra Virgin Olive Oil
2 tbsp Walnut Oil


Recommended with:


Walnut Oil

Preparation

At first, parboil nuts in boiling water for five minutes. In the meantime, in a bowl impregnate the soft inside of bread with whole milk. Drain nuts and rub with a rag until to remove pellicle, and set aside. Drain also the soft inside of bread removing the excess milk.

Cook the spaghetti in plenty of salted boiling water and drain when still very “al dente” (a little hard inside).

In a mixer, pour nuts, the soft inside of bread, a few tabelspoon of milk (used for mollify bread), pine nuts, garlic peeled, maggiorana and grated parmesan cheese. Pour a drizzle of extra virgin olive oil and walnut oil and mix well until obtain an homogeneous cream. Add salt and pepper to taste and mix well.

Pour walnut paste in a pan adding a spoonful of cooking water and mix well. Finally pour the spaghetti in it and combine well. Serve immediately.

Peppered mussels and clams with 100% Italian Extra Virgin Olive Oil aromatic toast

Ingredients

1 kg mussels
1 kg clams
1 glass white wine
1 clove of garlic
1 sprigs rosemary
1 ciabatta loaf
100% Italian Extra Virgin Olive Oil
Pepper to taste
Salt to taste


Recommended with:


100% Italian Extra Virgin Olive Oil

Preparation

Rinse the clams and leave them in a bowl with cold water and cooking salt for at least one hour so that they expel the sand they contain. In the meantime, rinse the mussels and pull off their beards by hand, then rub them with a steel wool pad to remove any impurities from their surfaces. When they have stood for an hour, drain the clams and check that they do not contain any sand by tapping them against a chopping board one by one.

Place first the mussels then the clams in a large saucepan, put the lid on and cook over strong heat for a few minutes, stir and put the lid back on until the shells have opened. As soon as they open, drain the cooking liquid off the shellfish and filter it through a strainer to remove any impurities.

Chop the garlic very finely together with the rosemary needles and fry them gently in a frying-pan with plenty of extra virgin olive oil. When the garlic starts to turn golden, use some of the oil to season the bread, sliced very thinly. Turn on the grill of your oven at full heat. Place the slices on an oven tray and grill the bread until golden. Put the oil in the pan back on the heat, add the wine and evaporate off, then add the filtered cooking liquid from the clams and mussels. Cook gently for a few minutes to combine the flavours and add the clams and mussels, which had been set aside. Sprinkle with plenty of pepper, stir and serve at once with the herbal toast.

Thai rice

Ingredients

180 gr Basmati rice (or Thai rice)
100 gr coconut milk
1 shallot
Rice bran oil to taste
150 gr pineapple, cut into small pieces
80 gr cashew nuts
Vegetable soup to taste
Curry, as you like
Salt to taste
Soy cream (optional)


Recommended with:


Rice Bran Oil

Preparation

Bring a large pot of water to boil. Cook Basmati rice in boiling and salted water until al dente (about 18 minutes).

In the meantime, in a pan heat the rice bran oil and add shallots thinly minced. Add pineapple, ¾ cashew nuts coarsely minced and the coconut milk. If necessary, add vegetable soup so as not to dry it completely. After about ten minutes, add curry and salt to taste, so remove from heat.

Now rice is cooked. Combine it with pineapple mixture on low heat for a few minutes. If you would, add the soy cream.

Serve it still hot garnishing with some cashew nut and pineapple slices.

Cuttlefish with black olives

Ingredients

800 gr medium cuttlefish
50 gr black olives, pitted
1 glass dry white wine
1 clove of garlic
Parsley
100% Italian extra virgin olive oil
Salt


Recommended with:


100% Italian Extra Virgin Olive Oil

Preparation

Wash and clean cuttlefish, dry them with blotting paper and cut into strips.

In a pan, brown the clove of garlic with a few drops of oil, so add cuttlefish already salted and cook on high heat for 3 minutes. Wet with white wine until it vanish. Finally, add the olives cut into small pieces.

Cook for 45 minutes on low heat, mixing from time in time. After cooking, add the salt and parsley to taste. Serve still hot.

Ricotta paste with herbs and hemp oil

Ingredients

250 gr fresh ricotta cheese
1/2 small cup hemp oil
2 full tbsp red paprika powder
Juice of a lemon
1 tbsp soy sauce
1 garlic cloves, minced
Oregano
Marjoram
Salt


Recommended with:


Hemp Oil

Preparation

Mix well all the ingredients in a large bowl.  You can use both dried and fresh oregano and marjoram, so add them as you like.

Add a little water as you need to obtain the desired thickness. If you would like spicy version, add a bit of red chili pepper or chili powder.

Serve it with toasted bread or crackers.

Lemon Olive Oil Orecchiette with Broccoli Rabe Recipe

Ingredients

1 pound orecchiette
3 tbsp Lemon flavoured extra virgin olive oil
4 garlic cloves, minced
1 yellow onion, chopped
1/2 tsp crushed dried red chili flakes
1 bunch broccoli rabe, heavy stems removed and discarded, heads chopped
Cooking water, as needed
Salt and pepper to taste


Recommended with:


Lemon flavoured Extra Virgin Olive Oil

Preparation

Cook pasta according to package directions, drain and rinse; set aside.

Heat lemon flavoured olive oil large saute pan over medium heat. Add garlic and onions and saute about 3 minutes. Add chili flakes and broccoli rabe. Continue to saute, adding drops of cooking water to prevent sticking, if necessary.

When broccoli rabe are slightly softened, add cooked pasta. Combine well for a few minutes over high heat, and season with salt and pepper to taste. Serve immediately.

Coconut oil banana bread

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1tsp baking soda
1/2 cup virgin coconut oil
1 cup (8 oz) cream cheese, at room temperature
1 cup light brown sugar
1 egg
3 medium-sized bananas, mashed
Pinch of salt


Recommended with:


COCONUT OIL

Preparation

Preheat the oven to 350 degrees F. Butter and flour a loaf pan and set aside.

In a large bowl, whisk togheter the flour, baking soda, baking powder and salt. Set aside.

In another large bowl, beat the coconut oil with a hand mixer on medium speed until soft, about 3 minutes. Add the cream cheese and the brown sugar and mix, about 3-4 minutes. Then add the egg and bananas and mix until combined. Slowly add the dry ingredients to the wet ingredients and mix until combined and smooth.

Pour the batter into the prepared loaf pan. Bake for 45-55 minutes or until golden brown in color. Use a toothpick to test readiness, it should  come out clean of course. Allow the bread to cool completely before serving.

Pickled Fig, Robiola & Pistachio Oil

Ingredients for 12 servings

½ cup red wine vinegar
2 tbsp sugar
6 dried figs
¼ cup water
2 tbsp toasted, shelled pistachios
¼ cup extra virgin olive oil
12 slices bread
Robiola cheese
Pistachio oil


Recommended with:


PISTACHIO OIL

Preparation

Combine red wine vinegar, sugar, and dried figs with water in a saucepan; bring to a simmer. Remove from heat and let sit until figs soften, about 30 minutes.

Halve figs lengthwise. (Alternatively, use 6 fresh figs and halve lengthwise.)

Finely crush pistachios and combine with extra-virgin olive oil.

Grill bread slices for some minutes on both sides.

Now it’s all set to prepare the bruschetta. Smear room-temperature Robiola cheese onto warm toasts. Top with halved figs. Drizzle with pistachio oil. Serve.

Cool cucumber salad

Ingredients

1 fresh medium cucumber
2 oz. crumbled feta cheese
½ tsb dill
1 tbsp fresh lemon juice
2 tbsp organic extra virgin olive oil
Freshly ground sea salt and pepper


Recommended with:


ORGANIC EXTRA VIRGIN OLIVE OIL

Preparation

At first, wash, peel and cut into thin slices cucumbers. Place cucumber slices on a rectangular serving dish, slightly overlapping each slice. Sprinkle the feta cheese evenly on the top of cucumbers.

Combine the Organic extra virgin olive oil, lemon juice and the dill in a small bowl, and then slowly pour it on the top of cucumbers and feta cheese. Finally, season with freshly ground sea salt and pepper to taste. Serve.