oil

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!

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.

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).

Risotto with leeks, saffron and sausage sauce

Posted on by Monica

Ingredients

Preparation

To prepare risotto with leeks saffron and sausage sauce, first of all prepare a vegetable broth consisting of a nut and a pinch of coarse salt.

Aside, take a small pan and pour a little Extra oil Virgin of Oliva Taggiasco, the chopped parsley and garlic. Sauté the ingredients for a few minutes and add the crumbled sausage with your hands. Lower the heat to a minimum and mash the sausage several times with a fork in order not to have large pieces. Once the sausage is cooked, pour the tomato puree and cook for about fifteen minutes over medium heat.

Once the tomato sauce is ready, take a large leek, remove the waste, do the same with the onion, wash them under running water and slice them thinly.

In a large non-stick pan, make a generous round of oil, pour the leek and onion and fry them. When golden brown, pour the rice and toast it. Then blend with the grappa, and when it is completely blended, start pouring the broth and the saffron sachet.

As the broth dries, add more broth. 5 minutes before turning off, add the taleggio cheese and a very generous handful of grated cheese and finish cooking. Turn off the heat, pour the risotto on the plates and on each plate put two or three generous spoonfuls of sausage ragout and serve still hot.

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!

Passatelli with shrimps, courgettes and cherry tomatoes.

Posted on by Monica

INGREDIENTS

PREPARATION

Bring plenty of salted water to a boil, in the meantime clean and wash the courgettes and cut them into slices that are not too thick. Sauté the garlic clove in 100% Italian Extra Virgin Olive Oil Lorenzo's Amoretti brothers and when it is golden, add the courgettes and cook over medium heat for a few minutes, add the Pachino tomatoes, previously washed and cut into coarse wedges.
When the tomatoes begin to wilt, add the shrimps, season with salt and pepper and leave to flavor for a few minutes.
Cook the passatelli in boiling salted water, drain and season, passing quickly in the pan with the sauce.