taggiasco

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.

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).

Stroscia Ligure di Ponente

Posted on by Monica

INGREDIENTS

  • 500 gr flour 00
  • 125 gr White granulated sugar + one for covering
  • a sachet of baking powder
  • the grated rind of one lemon
  • 1/2 glass of Vermouth
  • 250 g of Taggiasco Extra Virgin Olive Oil Fratelli Amoretti di Lorenzo

PREPARATION

Turn on the convection oven at 180 ° C.

In a bowl, mix the flour with the baking powder and sugar.
Add the vermouth, theTaggiasco F.lli Amoretti di Lorenzo oil and the grated zest of the lemon and work until they are completely incorporated.

Roll out the dough, which will be very compact, in a 28 cm cake tin lightly greased with someOil Taggiasca and crushing it with your fingertips.
Try to spread it no more than one centimeter high, otherwise it will tend to remain too soft inside, losing its characteristic crunchiness.
Sprinkle the surface with plenty of sugar.
Bake in the oven at 180 ° C for about 30 minutes.

Remove the Stroscia from the oven and let it cool before consuming it.

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.