Seconds and side dishes

Ingredients

2 teaspoons of Millefiori Honey F.lli Amoretti di Lorenzo

2 spoons of Extra Virgin Olive Oil Monocultivar Ogliarola F.lli Amoretti di Lorenzo

1 small onion

1 sprig of sage

1 sprig of rosemary

350 GR thick chicken breast

Salt to taste

pepper as needed

1 glass of dark or black beer

100 GR vegetable cream for cooking

type 2 flour to taste

Preparation

1 Prepare all the ingredients necessary for the preparation of the chicken nuggets, collect the sage and fresh rosemary.

2 Clean a small onion from the waste side and finely chop it with the help of a crescent.

3 In a non-stick pan pour the Extra Virgin Olive Oil Ogliarola F.lli Amoretti di Lorenzo , onion, sage, rosemary and brown.

4 While turning and frying the ingredients, use a sharp knife to cut the chicken breasts into cubes and then pat them dry with paper towels.

5 When all the chicken is cut, dip it in the flour, shaking off the excess.

6 In the pan where you made the sauté, pour the floured morsels, season with salt and pepper and cook, stirring often.

7 When the chicken is cooked on the outside, add the dark beer and cook until it begins to boil.

8 At this point in the preparation, pour in the cream, the Millefiori Honey F.lli Amoretti di Lorenzo , and stirring often, reduce the sauce by half and until it forms a nice thick cream.

9 Turn off, serve on plates and garnish with a few leaves of fresh sage.

10 As a German proverb says, “In wine there is wisdom, in beer there is strength, in water there are bacteria” Enjoy your meal!

1 kg of desalted cod heart

100 grams pitted Taggiasca olives in F.lli Amoretti di Lorenzo extra virgin olive oil

1 sprig of basil

50 grams of taralli

3 beefsteak tomato

1 clove of garlic

8 spoons of Taggiasco PDO Riviera Ligure extra virgin olive oil

Lorenzo's Amoretti brothers

Sale

Pepe

Put the cod in unsalted boiling water and cook over low heat for about 15 minutes, drain it gently with a slotted spoon. In the same water, dip the tomatoes for half a minute and then put them in cold water. Put theextra virgin olive oil PDO Taggiasco Riviera Ligure F.lli Amoretti di Lorenzo in a pan with the dressed and crushed garlic, bring it to sizzle and turn off. Peel the tomatoes and remove the seeds. Put the tomatoes in the glass of the mixer, half of theoil just flavored with garlic, salt and pepper. Blend until the consistency of a cream. Turn on the oven at 200 degrees ventilated and bring it up to temperature.

Prepare a beat with the pitted Taggiasca olives in extra virgin olive oil Lorenzo's Amoretti brothers, taralli and basil. Take a shallow pan, cover it with parchment paper, grease, arrange the pieces of cod and cover them with the prepared breading. Gratin them for 5 minutes. Serve them in bowls by putting the tomato cream and a few drops of underneath Taggiasco DOP Riviera Ligure extra virgin olive oil F.lli Amoretti di Lorenzo scented with garlic.

Ingredients:

4 squid
3 slices of wholemeal bread
1 egg
3 Anchovy fillets F.lli Amoretti di Lorenzo
20g of grated pecorino romano
20g of grated Parmesan cheese
10 Pitted Taggiasca olives F.lli Amoretti di Lorenzo
1 tbsp salted capers desalted
1 parsley
1 glass of white wine Lunae Bosoni Fior di Luna
White pepper
1 clove of garlic
3 spoons of 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo

Preparation:

First we clean and wash the squid thoroughly, then cut the tentacles into small pieces and pour them into a pan with a spoonful of 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo and the clove of garlic. We begin to cook and after a minute we blend with the White wine, lower the heat and cover. We shred the Anchovy fillets F.lli Amoretti di Lorenzo, the capers and Pitted Taggiasca olives F.lli Amoretti di Lorenzo, we wet and irritate the bread and also cut it into small pieces. We add the capers, i Anchovy fillets F.lli Amoretti di Lorenzo and Pitted Taggiasca olives F.lli Amoretti di Lorenzo to the tentacles and remove the garlic. We cook another 2 minutes and turn off.

In a bowl, pour the mixture and add the pecorino, parmesan, bread, egg, pepper and chopped parsley, mix everything and with a spoon fill the squid, close with a toothpick and place them in the pan with 2 spoons of 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo, cook for 10 minutes and when half cooked, blend with white wine. After ten minutes, pierce the squid and cook for another 5 minutes. We finish with a sprinkling of chopped parsley.

Ingredients:

1 black-eyed rabbit of 1,5 kg
100 g Taggiasca olives in brine F.lli Amoretti di Lorenzo
2 spoons of pine nuts
meat broth to taste
1 onion
2 cloves of garlic
1 sprig of rosemary
2-3 bay leaves
½ glass of 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo
1/2 bottle of red wine Ormeasco Deperi
Timo
Marjoram
Sale

Preparation:

Cut the rabbit into a dozen pieces and set aside the head, liver and kidneys.
Wash the rabbit pieces under the tap and dry them.
Put ½ glass of 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo and sauté the chopped onion and garlic over low heat; add the rabbit into pieces and brown it.
Add the bay leaf, the chopped rosemary and thyme or marjoram. Cook until the rabbit is golden brown. Cook for a few minutes and add theOrmeasco Deperi . Once evaporated, add the Taggiasca olives in brine F.lli Amoretti di Lorenzo. This is the time, if you like, to combine the kidneys and the rabbit liver.
Then add the pine nuts, mix, put the lid on and cook for about 1 hour until the rabbit becomes tender. From time to time add a little broth and cook over low heat.
Serve with plenty of cooking sauce and serve with green salad, fried carrots or mashed potatoes. To be enjoyed with red wine Ormeasco Deperi.

 

Ingredients:

1 sea bream 1,2 Kg
1 kg new potatoes
80 g Pitted Taggiasca Olives in Extra Virgin Olive Oil F.lli Amoretti di Lorenzo
3 dl fish stock obtained by boiling fish waste
1 thyme sprig
1 dl Extra Virgin Olive Oil DOP Ligurian Riviera Riviera dei Fiori F.lli Amoretti di Lorenzo

Preparation:

Clean the fish by removing the entrails and scales, then place it in a large and oiled baking pan.
Peel the potatoes, slice them thinly and place them in a pan around the fish. Merge the Pitted Taggiasca Olives in Extra Virgin Olive Oil F.lli Amoretti di Lorenzo, thyme, sprinkle with the fish stock and bake in a hot oven at 200 ° for about 20 minutes. As soon as it is ready, place everything in a serving dish with all the cooking sauce and sprinkle with a drizzle of Extra Virgin Olive Oil DOP Ligurian Riviera Riviera dei Fiori F.lli Amoretti di Lorenzo.

Ingredients:

1 pork fillet about 600 g
150 g sliced ​​speck
12 sage leaves
Little flour to flour
100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo
Lemon peel
Salt and pepper
1 glass of meat broth
1 glass of white wine Pigato Saleasco

Preparation :

Cut the pork fillet into round slices of about XNUMX cm and remove all the skin around it so that it does not curl. We arrange the slices between two sheets of baking paper and with the help of a glass we flatten them. On each slice, place half a slice of speck and a sage leaf. We fix with toothpicks.

We pass the saltimbocca in the flour and shake to eliminate the excess.
In a pan we put some 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo and brown one minute on each side. Let's bathe with the Pigato Saleasco white wine and let it evaporate. We continue to cook with the help of the broth.

We serve when cooked with the sauce obtained.

Ingredients:

4 artichokes
1 onion
500ml F.lli Amoretti di Lorenzo cherry tomato sauce

1 socket of Spontaneous oregano
Extra Virgin Olive Oil Taggiasco DOP Riviera Ligure F.lli Amoretti di Lorenzo
4 Anchovy Fillets in Olive Oil F.lli Amoretti di Lorenzo

Preparation:

We clean the artichokes and divide each into six wedges, as we clean them we immerse them in water and lemon to prevent them from blackening.
Cut the onion into a veil and fry it in a pan with plenty of it Extra Virgin Olive Oil Taggiasco DOP Riviera Ligure F.lli Amoretti di Lorenzo, we add i Anchovy Fillets in Olive Oil Lorenzo's Amoretti brothers and let them consume a little. We combine the salsa

of cherry tomato and season with salt.
We cook the sauce for about 10 minutes over low heat. We add the well-drained artichokes and always cook over low heat, adding a little water if it shrinks too much.
When cooked, when the artichokes are soft, sprinkle with spontaneous oregano and, alternatively, also grated cheese like caciocavallo.

Ingredients:

2 kg red and yellow peppers
5 spoons of 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo
1 clove of garlic
10 Salted capers
20 Pitted Taggiasca Olives in Extra Virgin Olive Oil F.lli Amoretti di Lorenzo
Salt to taste

Preparation:

Wash, clean the peppers and cut them into pieces or strips. In a pan we fry the garlic that we will have made into very small pieces with the100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo, then add i capers desalted and the Pitted Taggiasca Olives in Extra Virgin Olive Oil F.lli Amoretti di Lorenzo.
Turn the ingredients to make them flavor then, add the peppers and let them cook over medium heat, turning them often, towards the end of cooking, raise the heat and brown for a few minutes until the peppers are roasted. We serve and enjoy!