Typical

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!

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.