olive

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.

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!