Potato and artichoke casserole
Ingredients for 4 people 800 g potatoes; 7 medium-sized artichokes; 300 g fresh sausage; 250 g smoked scamorza cheese; parsley; garlic; salt; mixed pepper; intensely flavoured Il Maleducato EVO Olive Oil white wine grated cheese; PROCEDURE: Peel the potatoes, cut them into slices about 1 cm thick, blanch them in hot water for 2 minutes […]
Lamb with artichokes
Ingredients for 4 people 8 artichokes; 1 clove of garlic; 1 glass of white wine; 2 glasses of water; parsley to taste; Parmesan cheese to taste; L’Equilibrato EVO oil to taste.; salt to taste; Procedure Wash and clean the artichokes. Cut them in half and place them in an oven dish together with the chopped […]
Mussels Gratinated
Ingredients 1 kg mussels; 150 g breadcrumbs; 80 g L’Equilibrato EVO oil; Parsley to taste Pepper to taste Garlic to taste Procedure: Clean and open the mussels. Place them on a baking tray without the shell on which the mussels are not attached. Season the mussels with chopped parsley, garlic and pepper to taste. […]
Pumpkin roll
Ingredients 8 eggs 5 tablespoons Parmesan cheese 500 g pumpkin 5 sage leaves salt and pepper to taste EVO l’Equilibrato oil to taste For the filling 200 g Stracchino cheese 150 g speck Procedure: Grate the pumpkin and keep aside. In a bowl, break the eggs, season with salt and pepper, add the […]
Baked fennel cutlet
Ingredients 2 fennels; 2 eggs; Flour to taste; Breadcrumbs to taste; Salt; Il Gentiluomo EVO Oil; Procedure: Clean the fennels and cut them into slices of about half a centimeter. Dry the slices well. In a dish, beat the eggs with salt. In a second plate put the flour and in another the breadcrumbs. […]
Peppered Mussels
Ingredients 1 kg mussels 4 or 5 cherry tomatoes 1 clove of garlic; Parsley to taste Chilli-flavoured Il Guastafeste EVO oil to taste Procedure: Clean the mussels well, removing any impurities from the shells. Wash them with plenty of water. In a large saucepan put the chopped cherry tomatoes, garlic, chopped parsley, addChilli-flavored Il […]
Octopus and potato salad
Ingredients 1 kg cleaned and curled octopus; 5 medium-sized potatoes; 200 g cherry tomatoes; 1 onion clove; Monovarietal Ogliarola Salentina EVO oil; Parsley to taste; Salt to taste; Pepper to taste; Lemons to taste; Ingredients for the emulsion 25 g lemon juice; 35 g Monovarietal Ogliarola Salentina EVO oil; parsley; Procedure: In a […]
Stuffed aubergines
Ingredients 4 aubergines; 1 egg; 150 g mozzarella in pieces; 200 g tuna au naturel; 200 g minced meat; Parmesan cheese to taste; Capers to taste; Salt to taste; Pepper to taste; L’Equilibrato EVO oil; Chopped parsley to taste; Procedure: Wash the aubergines and cut them in half lengthways. Remove the pulp from the […]
Stuffed cuttlefish with sauce
Ingredients 1 kg cuttlefish 2 stale bread rolls; 2 eggs; Parsley to taste Grated Parmesan cheese; Il Gentiluomo EVO oil to taste; Salt to taste; Pepper to taste Garlic to taste Onion to taste; Procedure: Soak the stale bread rolls in water. Clean the cuttlefish by separating the head from the body. Leave the […]
Octopus au gratin with pesto
Ingredients 1 kg octopus; 150 g breadcrumbs; 1 glass of basil pesto; L’Equilibrato EVO oil to taste; Pepper to taste; Grated zest of one lemon; Procedure: Chop the octopus, separating the head from the tentacles. Pour the breadcrumbs and pesto into a bowl and mix to form a homogeneous mixture. Bread the tentacles with […]