Posts Tagged :

Extra Virgin Olive Oil

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.