Tagliolini with asparagus and cuttlefish
Ingredients for 4 people 500 g fresh noodles; 400 g cleaned cuttlefish; 150 g asparagus; 4 medium red tomatoes; 60 g L’Equilibrato EVO Olive oil; 20 g white wine; 1 clove of garlic; Salt to taste Procedure: Clean and cut the cuttlefish into strips and fry them in a pan with the garlic and […]
Spaghettone with garlic, oil and anchovy sauce
Ingredients for 4 people 280 g spaghettoni 1 clove of garlic chopped parsley to taste 5/6 tbsp breadcrumbs Il Guastafeste EVO Oil to taste; Cima di Melfi Monovarietal EVO oil; 2 salted anchovies from Cetara; colatura di alici di Cetara; Procedure Put Il Guastafeste EVO Oil and breadcrumbs in a non-stick frying pan over […]
Spaghettone with cream of courgette flowers, prawns and speck
Ingredients for 4 people 280 g spaghettoni 600 g cleaned prawns 200 g pumpkin flowers 100 gr speck 1 garlic clove Picholine Monovarietal EVO Oil to taste Parsley to taste Procedure Clean the squash blossoms and set aside. In a frying pan, put plenty of Picholine Monovarietal EVO Oil, garlic and speck cut into […]
Lasagne with courgettes, salmon and pesto
Ingredients for 4 people 250 g thin sheets of lasagne straight from the oven 150 g smoked salmon; 200 g fresh mozzarella; 50/80 gr basil pesto béchamel sauce 2 medium courgettes Half a white onion grated Parmesan cheese to taste L’Equilibrato EVO Oil salt and pepper to taste Ingredients for the béchamel sauce 500 […]
Onions au gratin
Ingredients 500 g onions from Acquaviva; 7 Regina-type tomatoes; Breadcrumbs to taste Capers to taste Parsley to taste l’Equilibrato EVO Olive oil q.b.; Salt to taste; Pepper to taste; Procedure Clean and cut the onions into slices of about 0.5 cm. Place the slices in a non-stick pan and season with chopped tomatoes, capers, […]
Artichoke and prawn salad
Ingredients 6 artichokes; 500 g prawns; 1 bunch of cleaned and washed rocket; L’Asprigno lemon-flavored EVO oil; Salt to taste; Pepper to taste; Procedure Clean the artichokes and cut them into thin slices. Blanch them in 1 liter water, 0.15 liter vinegar and salt to taste. Once blanched, drain and leave to cool. After […]
Broad Bean Puree
Ingredients 400 g dried hulled broad beans 700 g water; 2 medium-sized potatoes; Salt to taste Stale bread to taste; l’Equilibrato EVO Olive Oil; Procedure Rehydrate the broad beans by soaking them for 4 to 5 hours in cold water, allowing the water level to rise well above the broad beans. Drain the broad […]
Meat with a side of peas and potatoes
Ingredients 1/2 kg boneless veal; 4 medium-sized potatoes; 250 g peas; 70 g l’Equilibrato EVO Olive oil; Salt to taste Onion to taste Procedure In a fairly large frying pan, pour the l’Equilibrato EVO Olive oil. When hot, add the finely chopped onion, chopped potatoes, peas and meat and season with salt to taste. […]
Crostini in shrimp cream sauce
Ingredients For the cream: 500 g prawns type shrimps to be cleaned; 400 g mayonnaise; 3 tablespoons ketchup; 2 stalks of celery; 2 medium carrots; Salt to taste; For the croutons: 1 package of soft bread (like Pancarrè); Il Gentiluomo EVO Olive oil to taste. Procedure Brush the Pancarrè slices with Il […]
Dora’s Bread
Ingredients 400 g remilled semolina 200 g wholemeal flour; 400 g water; 30 g l’Equilibrato EVO Olive oil; 15 g salt; 1/2 tsp sugar; 5 g dehydrated brewer’s yeast; Procedure Place lukewarm water in a bowl and dissolve the yeast and sugar. Little by little add flour, salt and l’Equilibrato EVO Olive oil. The […]