Our recipes

“Ajo e ojo” Spaghetti (garlic and oil)

Ingredients for 4 people

½ glass Extra Virgin Olive Oil
2 cloves of garlic
1 handful of chopped parsley
400 g spaghetti

Preparation

Brown the garlic and chilli pepper in hot oil until the garlic is golden.

Remove the garlic and chilli pepper and pour the hot oil on the spaghetti cooked “al dente”.

And the chopped parsley and mix quickly.
Serve immediately.

Anchovy spaghetti

Ingredienti for 4 people

½ glass Extra Virgin Olive Oil
2 cloves of garlic
½  red chilli pepper
50 g anchovy fillets in oil
400 g spaghetti

Preparation

Brown the garlic and chilli pepper in hot oil until the garlic is golden. Remove the garlic and chilli pepper. Add the anchovy fillets and cook them squashing them with a fork. Add the sauce to the spaghetti cooked “al dente” and serve hot.

Condite con la salsa ottenuta gli spaghetti cotti al dente e serviteli ben caldi.

Warm bean and spelt salad

Ingredients for 1 person

50 g spelt
50 g beans
Extra Virgin Olive Oil
4/5 small tomatoes
Chives
1 clove of garlic
Salt and pepper.

Preparation

Soak the spelt for about 4 hours then wash it well and cook it in plenty of salted water for about half an hour.

Meanwhile put the beans in cold water in a glazed earthenware pot with a clove of garlic and some herbs (sage, bay leaf or rosemary) and a drizzle of extra virgin olive oil. Cover and cook for as long as necessary on a low heat. As soon as they start to soften they are ready.

Chop the tomatoes and add them to the spelt together with the warm beans; drizzle with extra virgin olive oil, add the finely chopped chives, salt and a good amount of freshly ground pepper.

Tomato and orange turkey

Ingredients for 4 people

400 g turkey breast
1 glass tomato purée (passata)
1 orange
1/2 onion
1 tin sweetcorn
Extra Virgin Olive Oil
Salt and pepper

Preparation

Chop the onion and brown in 1 tablespoon of oil.

Add the diced turkey, tomato purée, orange juice, salt and pepper.
Cook for a few minutes, add the drained sweetcorn and remove from heat.

Mushroom and pork shank sauce

Ingredients for 4 people

200 g top quality minced beef
50 g dry-cured ham
150 g mixed mushrooms (field mushrooms, chantarelles, ceps, etc.)
4 tablespoons tomato purée (passata)
1 carrot
1 celery stalk
½  golden onion
1 bay leaf
1 glass red wine
Nutmeg
100% Italian extra virgin olive oil
Salt and pepper

Preparation

Finely chop the vegetables and brown in a little oil. Add the meat, finely chopped ham and the washed and chopped mushrooms and brown until the liquid has evaporated.

Eliminate any excess fat and add the wine and simmer until evaporated; add the tomato purée, bay leaf, pinch of nutmeg, salt and pepper. Cover and simmer for at least one hour on a low heat; add some water if the sauce becomes too dry.

When the sauce is ready cook the pasta “al dente”, serve directly onto individual plates and add your delicious sauce.

Peach and amaretti muffins

Ingredients for 12 muffins

200 g “00” flour
200 g milk
one peach
2  eggs
20 g amaretti,
2 tablespoons extra virgin olive oil
1 packet of dry yeast for cakes
almond flakes
salt.

Preparation

Sieve the yeast and flour, add a pinch of salt and the amaretti roughly crumbled; mix well. Add the chopped peach, extra virgin olive oil, milk and eggs and mix well.
Place paper cases in the muffin baking tray and fill them 3/4 full with the mix; decorate some muffins with the almond flakes.

Cook in pre-heated over at 180° for at least 25 minutes. Serve at room temperature.

Bruschetta

Preparation

Cut a few slices of bread, preferably home-made and at least one day old; toast them on the grill.
Once toasted rub a clove of garlic on both sides of the slices and drizzle with plenty of Extra Virgin Olive Oil; add a pinch of salt.
To savour the full fragrance eat while hot.

Mushroom tagliatelle

Ingredients for 4 people

½ glass Extra Virgin Olive Oil
2 cloves of garlic
400 g Champignon mushrooms
400 g spaghetti

 

Preparation

Accurately clean the mushroom and grate them roughly. Brown the garlic in hot oil until golden: add the grated mushrooms; cover the pan and cook on a low heat for 10 minutes.

Add the sauce to the spaghetti cooked “al dente”.
If you wish you can add a pinch of pepper for an extra touch.

Buffalo mozzarella and tomato millefeuille

Ingredients for 4 people

2 large buffalo mozzarellas from the Campania region
1 tin tomato fillets
1 bunch of basil
Extra Virgin Olive Oil
Salt, pepper and brown sugar

Preparazione

Wash the basil leaves, shop with a chopping knife and prepare an emulsion with the chopped basil, olive oil, salt and pepper.

Carefully drain the tomato fillets, and place then on the oven tray, previously lined with baking parchment. Drizzle with extra virgin olive oil, add salt, pepper and three tablespoons of brown sugar. Cook in the oven for half an hour at 150°.

Slice the buffalo mozzarella and layer the slices of mozzarella with the tomato fillets; garnish with the basil oil and serve.