Single dish

Sardenaira pizza

Posted on by Monica

Fresh cherry tomato sauce Fratelli Amoretti di Lorenzo
Pitted Ligurian Taggiasca Olives in Extra Virgin Olive Oil F.lli Amoretti di Lorenzo
100% Italian Extra Virgin Olive Oil Cold-obtained must by F.lli Amoretti di Lorenzo

Excellent products of our Riviera di Ponente that give life to a typical Ligurian dish.

Dough recipe:
250 0 grams of flour
125 ml of water
6 gr of fresh brewer's yeast
30 ml of 100% Italian Extra Virgin Olive Oil Mosto F.lli Amoretti di Lorenzo
1 teaspoon salt

Seasoning:
Lorenzo's Fratelli Amoretti cherry tomato sauce
Poached garlic cloves
Pitted Ligurian Taggiasca Olives in F.lli Amoretti di Lorenzo Oil
Salted anchovies F.lli Amoretti di Lorenzo
Extra capers in vinegar F.lli Amoretti di Lorenzo
100% Italian Extra Virgin Olive Oil Mosto F.lli Amoretti di Lorenzo
Spontaneous oregano F.lli Amoretti di Lorenzo qb

Method :
Mix the flour with the100% Italian Extra Virgin Olive Oil Must and 80 ml of water.
Then add the salt dissolved in 20 ml of water.
After 5 minutes add the yeast dissolved in the remaining water.
Knead until you get a smooth and homogeneous dough.
Leave to rest for 30 ″ in a bowl covered with cling film.
After this time, roll out the dough into the pan and let it rise for 1 hour.
Then season with Cherry tomato sauce, pitted Ligurian Taggiasca olives, garlic cloves poached, salted anchovies rinse in running water, extra capers wash yourself, a drizzle ofextra virgin olive oil e spontaneous oregano.
Let it rest for another half hour.
Bake at 220 ° for 20/25 minutes.

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.

Zimino Onegliese

Posted on by Monica

INGREDIENTS FOR 6 PEOPLE:

- 200 GR. BEANS of Conio CANNELLINI

- 1 PORRO

- 1 ONION

- 2 GARLIC CLUBS (PRIVATE OF THE SOUL)

- 2 CARROTS

- 1 LEG OF CELERY

- 150 GR YELLOW PUMPKIN

- 1 BUNCH BEETS OR HERBS

- HALF VERZA CABBAGE

- 1 TOMATO HEART OF RIPE OX

- 4 MEDIUM POTATOES

- 4 SPOONS OF EXTRA VIRGIN OLIVE OIL TAGGIASCO

Lorenzo's Amoretti brothers

- COARSE SALT

- 200 GR PURE PORK SAUSAGE

- 6 PORK RIBS

PREPARATION

Soak i Conio beans 12 hours before, clean and cut the vegetables as for the minestrone and wash them carefully. In a fairly large pot, fill it halfway with water and put it on the stove, (possibly with a flame spreader) when it is lukewarm, put the Conio beans ,Taggiasco Extra Virgin Olive Oil and salt. Then gradually add the other vegetables from the hardest to the most tender, bring to a boil and then lower the heat. Cook for one hour. Then add the pork ribs and the sausage cut into pieces and cook for another hour. If the zimino is consumed too much and thickens, add some vegetable broth. Serve hot with toasted bread rubbed with garlic (of vassalico) and black pepper Taggiasco Extra Virgin Olive Oil (better if new).