Spaghettoni with squid ink
Ingredients for 4 people 300 g fresh cuttlefish; 280 g spaghetti; 15 g onion; 60 g L’Equilibrato EVO Olive oil; 2 tbsp tomato sauce; 50 g white wine; 2 bay leaves; Salt to taste; Procedure Clean the cuttlefish, collect the ink sacs, (you can ask your local fishmonger for help) and cut them into strips […]
Squash blossom, potato, porcini mushroom pie with a stringy heart
Ingredients for 4 people 16 pumpkin flowers 250 g potatoes; 3 medium porcini mushrooms; 1 egg; 2 tablespoons breadcrumbs; 6 tablespoons Parmesan cheese; 150 g mozzarella; l’Equilibrato EVO Olive Oil Salt to taste Pepper to taste Parsley to taste Garlic to taste (optional) Procedure Boil the potatoes as soon as they are ready, mash them, […]
Strascinate with ricotta forte sauce
Ingredients for 4 people 500 g fresh Strascinate STRASCINATE FRESCHE 500 gr tomato puree 4/5 tablespoons of Ricotta Forte (depending on the density you wish to obtain.) Onion to taste Monovarietal Coratina EVO Olive oil Salt Procedure In a saucepan, pour the Monovarietal Coratina EVO oil and brown the onion, finely chopped. Add the tomato […]
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 […]
Lasagna with turnips and sausage
Ingredients for 4 people 250 g lasagna; 500 g béchamel sauce; 1.5 kg turnips; 700 gr sausage; 400 gr Fior di latte mozzarella; Parmesan cheese to taste; 3-4 cherry tomatoes; Salt to taste; L’Equilibrato EVO Olive Oil to taste. Procedure Wash and clean the turnips Boil the most tender leaves for about 10 minutes. Once […]
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 […]
Soft cake with oil and yogurt
Ingredients: 159 g sugar 3 eggs 200 g flour 120 gr of white yogurt 80 g Il Gentiluomo EVO Olive Oil 1 pinch of salt 1 sachet of yeast Procedure: Beat the eggs with the sugar. Add the sifted flour a little at a time and then the yogurt. With the whisks running, add Il […]
Meatballs and aubergines
Ingredients: 400 g mince; 2 small aubergines; 5 tablespoons breadcrumbs; 3 tablespoons grated Parmesan cheese; 1 egg; Salt; Pepper; Il Gentiluomo EVO Olive oil; Procedure: Cut the aubergines in half, season with a drizzle of Il Gentiluomo EVO Olive oil, salt and pepper, cover with baking paper and bake in a static oven at 180 […]
Paccheri with monkfish
Ingredients for 4 people: 320 g paccheri; 1 kg cleaned monkfish; 1 kg peeled tomatoes; L’Equilibrato EVO Olive Oil; White wine to taste 1 clove of garlic; Salt; Pepper; Parsley; Procedure: Fry the balanced monkfish pieces in plenty of L’Equilibrato EVO Olive Oil with a clove of garlic and keep aside. This mashing serves to […]
Trofiette with clams, aubergine cream and mint
Ingredients for 4 people 500 g fresh trofiette; 1 kg clams: 2 aubergines; A few sprigs of fresh mint; L’Equilibrato EVO Olive Oil; 1 clove of garlic; Chopped parsley; Salt; Pepper; White wine; Procedure: Cut the aubergines in half season with a drizzle of L’Equilibrato EVO Olive Oil, salt and pepper, cover with baking paper […]