Liguria

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.

Chicken rolls with bacon

Posted on by Monica

Ingredients

  • 350 grams very thin slices of chicken
  • salt to taste
  • pepper to taste
  • 4 slices Edamer
  • to taste artichoke cream by F.lli Amoretti di Lorenzo
  • 8 slices bacon
  • 1 spoonful of filtered 100% Italian extra virgin olive oil by the Amoretti brothers of Lorenzo
  • 1/2 small glass of Pigato Deperi dry white wine
  • 1/2 small cup of beef broth
  • rosemary to taste
  • 1 tablespoon soy sauce

Instructions

  • Take the chicken slices, mash them with your fingers, then salt them lightly, sprinkle the surface with pepper and start stuffing them.
  • Cut the cheese in half and place it on top of each slice of meat.
  • On top of the cheese distribute 1 scant teaspoon of artichoke cream by F.lli Amoretti di Lorenzo.
  • Now, arrange a slice of pancetta on the artichoke cream.
  • Roll up the meat tightly and put it in the pan together with theoil.
  • Turning the meat often, cook it on all sides.
  • Wet the rolls with wine, broth and flavor with rosemary.
  • About halfway through cooking, add the soy sauce and continue cooking.
  • Continue until the cheese melts into a thick creamy sauce and the liquid shrinks by half.
  • When your rolls are ready, serve them on plates with their delicious sauce.
  • And here are our delicious chicken and bacon rolls ready. Bon appetit and see you next recipe!

Pasta with courgette flowers and tuna

Posted on by Monica

Ingredients

Instructions

  • In a large pot, boil the water for the pasta, while you gently wash the courgette flowers under water and pat them with absorbent paper.
  • Remove the sepals, the pistils, the stem and cut them into strips.
  • In a pan pour the onion, garlic and fry them.
  • When the two ingredients are golden, add the courgette flowers and season them, stirring often.
  • Once the courgette flowers have wilted add the tuna fillets F.lli Amoretti di Lorenzo chopped and drained from the conservation oil.
  • In a large pot, boil the water for the pasta, while you gently wash the courgette flowers under water and pat them with absorbent paper.
  • Remove the sepals, the pistils, the stem and cut them into strips.
  • In a pan pour the onion, garlic and fry them.
  • When the two ingredients are golden, add the courgette flowers and season them, stirring often.
  • Once the courgette flowers have wilted add the tuna fillets F.lli Amoretti di Lorenzo chopped and drained from the conservation oil.
  • Cook the sauce for a few minutes and season with salt and pepper.
  • When pasta from the Amoretti selection is cooked, drain, season with the sauce, butter and mix carefully until the butter is melted and serve still hot.

And as Paul Eluard says "Everything that comes from my kitchen has grown in my heart". Enjoy your meal!

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).