Starters

Bites of Taggiasca olives

Posted on by Homeadv

Ingredients:
100 g of 00 flour
50 g of butter
20 pitted Taggiasca olives in F.lli Amoretti di Lorenzo extra virgin olive oil
50 g of grated Parmesan cheese 
50 ml of water
F.lli Amoretti di Lorenzo olive oil qb
Chilli sauce in F.lli Amoretti di Lorenzo extra virgin olive oil qb

Preparation:
Cut the cold butter into cubes in a bowl. Add the flour and parmesan, crumbling everything to obtain a sandy mixture. Pour the water into the mixture and mix to form a homogeneous dough, then place it in the fridge for approximately 20 minutes. In the meantime, start draining the pitted Taggiasca olives in F.lli Amoretti di Lorenzo extra virgin olive oil. Retrieve the dough from the fridge and take a portion of dough at a time forming a small ball. Place two olives in the center and wrap the dough around them, sealing them well inside.
Next, in a pan begin to heat theF.lli Amoretti di Lorenzo olive oil. Once hot, add the olives little by little until they are golden. Drain them and serve them hot. 
For an even more delicious aperitif, accompany everything with chilli sauce in F.lli Amoretti di Lorenzo extra virgin olive oil.

Quiche with dried tomatoes and Taggiasca olives

Posted on by Homeadv

Ingredients:
1 shortcrust pastry
1 egg
100 g of pecorino romano
20 pitted Taggiasca olives in 100% Italian extra virgin olive oil F.lli Amoretti di Lorenzo
Breadcrumbs to taste
Grana Padano DOP (grated) to taste
8 dried tomatoes in extra virgin olive oil F.lli Amoretti di Lorenzo
100 g of robiola
50 ml of milk 
Chives (a few stems)
10 salted capers F.lli Amoretti di Lorenzo
Black pepper to taste

Preparation:
Drain and chop 6 of the 8 dried tomatoes in extra virgin olive oil F.lli Amoretti di Lorenzo. 
Cut them into rounds pitted Taggiasca olives in 100% Italian extra virgin olive oil F.lli Amoretti di Lorenzo and chopped chives. Grate the pecorino romano.
Start mixing the egg with robiola until you obtain a homogeneous mixture and gradually incorporate the pecorino romano and black pepper. Soften everything with the 50ml of milk. Add i dried tomatoes in extra virgin olive oil F.lli Amoretti di Lorenzo chopped, sliced pitted Taggiasca olives in 100% Italian extra virgin olive oil F.lli Amoretti di Lorenzo together with the chives and mix everything together.
Use a mold with a diameter of 24 cm, butter it and sprinkle it with flour. Place the shortcrust pastry inside the mold and create a uniform edge. Prick the bottom with the tines of a fork and sprinkle it with a little breadcrumbs.
Pour the filling inside and garnish the surface with the remaining 2 dried tomatoes in extra virgin olive oil F.lli Amoretti di Lorenzo together with salted capers F.lli Amoretti di Lorenzo. Finish with a sprinkling of grated Grana cheese. Cook in a preheated static oven at 180° for approximately 30 minutes. 

Parmesan wafers with Taggiasche Olive Paté

Posted on by Monica

Ingredients

100 gr of Parmesan

Pitted Taggiasca olives

Taggiasca olive paté

Method

Grate the Parmesan and divide it into 8 parts, arrange it in heaps on a baking sheet lined with baking paper.

Flatten the mounds with the back of a spoon and cook in the oven previously heated to 220°C for 4-5 minutes.

Remove the wafers from the oven and immediately place them on a rolling pin so that, as they cool, they take on a curved shape.

As soon as they are cold, put a spoonful of P inside the waferTaggiasca olive tea

and above each olive Taggiasca, pitted

As you may have noticed, thanks to really good products in the kitchen we can create true works of art. Almost sorry to eat them so much they are beautiful to look at. For a very elegant aperitif or as a garnish for a plate of appetizers, this recipe lends itself well.

Baked avocado with tuna

Posted on by Monica

Ingredients:

1 whole avocado

85/90 g of Tuna Fillets in Olive Oil F.lli Amoretti di Lorenzo

1 / 2 onion

1/8 cup of cherry tomatoes

1 tbsp Olive oil F.lli Amoretti di lorenzo

1 tablespoon of orange juice (or lemon)

1/2 teaspoon of pepper

1/4 teaspoon of thyme

Preparation

Grease a small pan with Olive Oil F.lli Amoretti di Lorenzo and sauté the onions. Add the tomatoes and continue cooking for 3-4 minutes or until the cherry tomatoes have completely softened.

Remove from the heat and transfer everything to a bowl. Add i tuna fillets F.lli Amoretti di Lorenzo and season with salt, pepper and dried thyme. Mix well and set aside.

Preheat the oven to 350 degrees and prepare a baking sheet lined with parchment paper.

Cut the avocado in two halves and fill each half with the prepared tuna mixture.

Bake the stuffed avocados for 10-12 minutes in the oven.

When done, remove from the oven and let it cool for a while.

Sprinkle with lemon juice and serve immediately

Did you like the recipe? Review ours Tuna fillets !

Tasty asparagus and bacon donut

Posted on by Monica

Ingredients :

a bunch of Asparagus

2 eggs

200 gr. flour type 00

a jar of low-fat white yogurt

30ml 100% Italian Extra Virgin Olive Oil filtered by F.lli Amoretti di Lorenzo

100 gr. bacon

1 sachet dry yeast for savory pies

Salt to taste

Pepper as needed

Preparation:

We start by cleaning the asparagus, washing them and removing the hard final piece of the stem, peel the final part with a potato peeler.

Boil them for about ten minutes in lightly salted water.

In a bowl, beat the eggs with the yogurt, salt and pepper, the sifted flour.

Set aside six whole asparagus and a few pieces of bacon.

Cut the remaining asparagus and bacon into small pieces, add them to the egg mixture, put the100% Italian unfiltered Extra Virgin Olive Oil F.lli Amoretti di Lorenzo and dry yeast.

Mix everything well in order to obtain a homogeneous mixture.

Pour into the greased and floured donut mold, decorate with the asparagus and the bacon kept aside and cook for about half an hour.

When it has a nice golden color, take it out of the oven and let it cool before serving.

Savory muffins with feta cheese, Taggiasca olives and cherry tomatoes

Posted on by Monica

3 eggs

180 grams of flour

4 spoons of F.lli Amoretti di Lorenzo olive oil

100 ml of milk

150 gr of feta

100 gr of cherry tomatoes

100 gr pitted Taggiasca olives Lorenzo's Amoretti brothers

Salt to taste

a sachet of yeast for savory pies

a handful of basil leaves

Wash the Pachino tomatoes, chop them and salt them lightly, so that they lose excess vegetation water; chop the feta and the Taggiasca olives, setting them aside.

Divide now, as every time you prepare muffins, the solid ingredients from the liquid ones so in a bowl mix flour, salt, yeast and Parmesan, while in the other beat the eggs together with theolive oil and milk.

Then quickly combine the two compounds mixing them and finally put the feta cheese inside olive and the cherry tomatoes.

Fill a muffin mold or individual molds with two tablespoons each and on the top of each muffin chop a washed and dry basil leaf.

Continue until the mixture is finished and bake at 180 degrees in a ventilated oven for 20 - 25 minutes.

After this time, check with a toothpick that they are cooked otherwise let them stay a few more minutes in the oven.

If you want to opt instead of muffins for a plum cake you can perform the same procedure, however, lengthening the cooking times; they will need about forty minutes at approximately the same temperature.

A little secret: if you see the surface of the plum cake color immediately, cover it with aluminum foil and continue cooking. The result is guaranteed!

Eggplant breaded with speck and sweet provoletta

Posted on by Monica
  • 2 Round aubergines
  • 100 g Speck (very thinly cut)
  • 100 g Sweet provolone (thinly sliced)
  • 2 Oxheart tomatoes
  • 1 Chopped rocket
  • qb Spontaneous oregano
  • qb Breadcrumbs
  • 50 g Parmesan Cheese
  • qb Coarse salt
  • qb Light Type Olive Oil (for frying)

To prepare the breaded aubergines with speck and sweet provoletta, first wash the aubergines and cut them into horizontal slices. Arrange them in a colander alternating aubergines and a pinch of salt, and after an hour, remove the excess water, wash and dry them.

Break the eggs into a bowl, pour the grated cheese, the previously chopped rocket with a crescent and carefully emulsify until all the ingredients are bound together, then dip the aubergines one by one, and then in the grated bread.

In a large non-stick pan pour a fair amount of oil for frying, and brown the aubergines on both sides in the oil boiling.

When the aubergines are golden, place them on a serving dish covered with kitchen paper in order to absorb the excess oil.

Take a slice of aubergine, place on it a slice of speck, a slice of provoletta, a slice of tomato, a pinch of Origan and another slice of aubergine, and continue until all ingredients are used up.

Turn on the oven to 180 °, put the aubergines on a baking sheet and bake them for 15 minutes.

The aubergines breaded with speck and sweet provoletta can be kept in the refrigerator for a couple of days if they are specially covered with cling film.

Useful Tips

The aubergines are excellent as per the recipe, but if you want a lighter version, after having breaded, put them on a baking sheet lined with parchment paper spaced one from the other, and season them only with a drizzle of oil. Then bake at 180 degrees for about 20 minutes, turning them halfway through cooking, and then proceed with the rest of the recipe.

brandacujun

Posted on by Monica

• 300 g of already desalted cod fillet or
stockfish already soaked

• 3 medium potatoes
• 2 cloves of garlic

• 1 sprig of parsley
• 2 slices of homemade bread

• Extra Virgin Olive Oil F.lli Amoretti di Lorenzo 100% Italian Filtered

• salt

  1. Cook the potatoes in plenty of water for
    about 40 minutes from boiling. Peel them
    while they are still hot and cut them to
    chunks. Meanwhile, rinse the cod,
    remove the skin and any remaining thorns
    and cut it into large pieces. In a pan
    pour 1 thread of 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo and brown 1 clove
    of garlic, then remove it, add the cod and
    brown for 7-8 minutes, turning halfway
    cooking; let it cool down.
  2. Place the potatoes in the mixer bowl,
    the cod and the other peeled garlic clove e
    chopped, then blend by pouring theExtra oil
    100% Italian Virgin Olive Oil F.lli Amoretti di Lorenzo    , Up to
    obtain a soft and creamy mixture;
    season with salt, if necessary.
  3. Divide the slices of bread in half and make them
    brown under the oven grill, about 2 minutes for
    part. Form 4 quenelles: helping you with
    2 tablespoons of the same size, take
    a part of the compound, then pass it from a
    spoon to the other to compact it and give it one
    regular and elongated shape. Arrange on
    croutons, then sprinkle with a drizzle of
    100% Italian Taggiasco Extra Virgin Olive Oil and decorate with parsley or with Pitted Taggiasca Olives by F.lli Amoretti di Lorenzo.

Twisted breadsticks

Posted on by Monica

Ingredients

Preparation

To prepare ours twisted breadsticks start with the drain olive from their liquid and to shred them.

Then mix the 0 flour with the sugar and yeast in a bowl; start kneading by gradually adding 400 ml of warm water (always rely on the degree of absorption of the flour) and salt.

Incorporate 2 tablespoons of 100% Italian Extra Virgin Olive Oil and then transfer the dough onto a floured surface and work it vigorously, then finally mix the olive.

Transfer the dough to an oiled bowl, cover with cling film and leave to rise for an hour.

Line two baking trays with parchment paper and brush them withoil. Take the dough, work it with the flour and flatten it with your hands, forming a rectangle, which you will cut into 18 strips.

Grasp each strip, pull it a little and then twist it on itself and place it on the oven tray.

Repeat the same operation for the others and then in the oven at 200 degrees. After about 15 minutes yours twisted breadsticks they will be ready!

Muffins with dried tomatoes and pitted olives

Posted on by Monica
Ingredients:

300 g 00 flour
2 eggs
100ml Olive Oil F.lli Amoretti di Lorenzo
150 ml milk
12 Dried tomatoes in Extra Virgin Olive Oil F.lli Amoretti di Lorenzo
20 Pitted Taggiasca Olives in Oil F.lli Amoretti di Lorenzo
to taste fine salt and black pepper
1 instant yeast sachet for savory preparations

Preparation:

Put the sifted flour in a bowl, add the eggs one at a time, mixing well. Then add the milk, theOlive Oil F.lli Amoretti di Lorenzo, mix well. Obtained a nice smooth and frothy mixture, add salt, pepper and the sifted yeast. Mix, add the Pitted Taggiasca Olives in Oil F.lli Amoretti di Lorenzo drain and i Dried tomatoes in Extra Virgin Olive Oil F.lli Amoretti di Lorenzo drained and cut into small pieces.

Take a muffin mold, fill the cups with 3/4 of the mixture and place half a dried tomato on each one. Bake at 180 degrees for 20-25 min. (do the toothpick test)

Muffins with dried tomatoes and olives are perfect for aperitifs, appetizers or second courses. Also ideal for a snack or as a second breakfast. Low in fat and healthy, suitable for both adults and children.

Crostini with burrata cream and dried tomatoes

Posted on by Monica
Ingredients:

1 wand
2 burrata (150 g each)
2 tablespoons of robiola
qb Dried tomatoes in oil F.lli Amoretti di Lorenzo
qb 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo
1 pinch of fine salt
1 pinch pepper
1 garlic clove
a little Origan
Basil or Genoese pesto F.lli Amoretti di Lorenzo (to decorate)

Preparation:

To prepare crostini with burrata cream e Dried tomatoes in oil F.lli Amoretti di Lorenzo it only takes a few minutes. First cut the baguette into slices (more or less half a centimeter thick), rub them with the garlic and brush them with the100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo. Finally, flavor them with a little Origan and put them in the oven at 200 ° for 7-8 minutes. It is always recommended to check and adjust according to the oven. Then let them cool completely. You can prepare them from the day before but you must take care to close them in a food bag when they are still warm. In this way they will not lose their fragrance and crunchiness. Obviously, store them in a cool and dry place.

Now prepare the burrata cream.

Cut it coarsely and pour it into the mixer, add the robiola, salt, pepper and a drizzle of 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo. Blend everything until you have obtained a soft cream. If the mixture obtained is too strong, add very little fresh liquid cream.

Transfer the burrata cream into a pastry bag and place a little on each crouton.

Finely cut i Dried tomatoes in oil F.lli Amoretti di Lorenzo previously drained from their oil and distribute them on the cream. Finally decorate each crouton with a basil leaf or a little bit of Genoese pesto F.lli Amoretti di Lorenzo.

Lemon lipsticks

Posted on by Paul
Ingredients:

500 g lipsticks
1 juicy lemon
Extra Virgin Olive Oil DOP Ligurian Riviera Riviera dei Fiori F.lli Amoretti di Lorenzo
Sale
Pepe

Preparation:

Quickly wash the lipsticks in a colander with lightly salted water, then wipe them briefly on a clean tea towel to dry them.
In the meantime, bring abundant salted water to a boil in a saucepan, pour in the fish and drain them as soon as they change color and the water starts boiling again.
Arrange them on a serving dish and season with the filtered lemon juice, Extra Virgin Olive Oil DOP Ligurian Riviera Riviera dei Fiori F.lli Amoretti di Lorenzo, salt and pepper.
Garnish with a slice of lemon and a sprig of parsley.

Pumpkin Stuffed Baked flowers

Posted on by Paul
Ingredients:

16 courgette flowers
4 medium potatoes
150 g green beans
150 g courgettes
5 tablespoons of grated Parmesan cheese
1 egg + 1 yolk
2 tablespoons of chopped mint
Basil, marjoram, thyme
1 clove of garlic
100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo
Olive Oil F.lli Amoretti di Lorenzo
Sale
Pepe

Preparation:

Boil the vegetables in salted water, pass them through a potato masher and a vegetable mill, collect the purée in a saucepan. Allow to dry a little over low heat. Put in a bowl and mix in the grated Parmesan, chopped mint, marjoram, basil, thyme, 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo, salt and pepper. When the mixture is warm, add the egg and the yolk and mix well.
Distribute the mixture in the courgette flowers, previously washed. Arrange them in a round baking pan greased with a drizzle of Olive Oil F.lli Amoretti di Lorenzo. Sprinkle the flowers with a drizzle of 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo and bake in a preheated oven at 180 degrees for 25 minutes. Serve hot or cold.

Grilled scallops with little Catalan

Posted on by Paul
Ingredients:

100 g red onion
100 g cucumbers
1 lemon
1 bunch parsley
Salt to taste
1 tsp sugar
1 teaspoon tip of chili sauce
Pepper as needed
100 g tomato
12 scallops
3 spoons of Olive Oil F.lli Amoretti di Lorenzo

Preparation:

Wash and dry the tomatoes, remove the peel of the cucumber with a potato peeler, cut it in half lengthwise and remove the seeds with a teaspoon. Peel the onion, then cut the vegetables into small cubes and transfer them to a bowl.
Place in a glass jar the chili sauce, lemon juice, sugar, 3 tablespoons of Olive Oil F.lli Amoretti di Lorenzo, chopped parsley, salt and pepper. Close the jar, shake it to emulsify the sauce well. Season the vegetables with the sauce obtained and leave to marinate in the refrigerator for half an hour.

Open the shells of the scallops, introducing the blade of a small knife and force them slightly. Separate the molluscs from the shell and clean them by eliminating the pocket with the sand and the filamentous parts. Wash the scallop nuts, drain them well, add salt and pepper. Wash the concave valves and keep them. Heat the plate, sprinkle it with salt and cook the scallops for 2 minutes per side.
Arrange the scallop shells on plates, transfer the vegetables and scallops and serve.