Press release 9

Many recipes, one world: olive oil accompanies the preparation of many tasty dishes, from appetizers to main courses to desserts…
Olive oil is not only a valuable food for our body but also the perfect companion in the preparation of delicious dishes, thanks also to its great versatility; in fact, owing to the myriad of different flavors available, determined by the use of different olive varieties and origins it is possible to enrich numerous recipes from appetizers, first courses, second courses and even desserts.
Below follows some examples of recipes which are both tasty and easy to prepare:

APPETIZERS

Many recipes, one world: olive oil accompanies the preparation of many tasty dishes, from appetizers to main courses to desserts…
Olive oil is not only a valuable food for our body but also the perfect companion in the preparation of delicious dishes, thanks also to its great versatility; in fact, owing to the myriad of different flavors available, determined by the use of different olive varieties and origins it is possible to enrich numerous recipes from appetizers, first courses, second courses and even desserts.
Below follows some examples of recipes which are both tasty and easy to prepare:

THREE COLOUR SALAD
INGREDIENTS:
2 buffalo mozzarella – 4 tomatoes – 3 cucumbers – rocket – capers – lemon juice – delicate extra virgin olive oil– salt – pepper – fresh basil.

PREPARATION:
Wash and cut the vegetables. On a plate, first place the green vegetables, add the mozzarella in the middle and then cover with the tomatoes. Sprinkle the capers and basil, season with the lemon juice and olive oil, salt, pinch of pepper and long live Italy – Football World Champions 2006!
PREP TIME:
20 minutes

BRUSCHETTE SURF & TURF
INGREDIENTS:
6 large whole slices of bread (Tuscan style) – 300 gr. fresh raw shrimp – 300 gr. of fresh green beans – 12 firm ripe tomatoes – 2 hardboiled egg yolks – lemon juice to taste – salt – pepper – fruity olive oil -chopped parsley – a few leaves of basil – carrot, celery, onion and garlic.

PREPARATION:
After clearing and chopping in small pieces, boil the beans until al dente in water to which a tablespoon of vinegar has been added. Drain well and keep warm. Make a court bouillon with the carrot, celery, small onion, one clove of garlic, salt and a pinch of pepper. Simmer for ten minutes and then remove the vegetables and herbs. Bring back to the boil and then add the raw shrimp, cooking them for 5 minutes. Drain well and add to the beans.

In the meantime, prepare a sauce with the following: fruity extra virgin olive oil, sieved hardboiled egg yolks, lemon juice and chopped parsley. Mix all these ingredients together well and then incorporate the beans and shrimp.

Lightly toast the slices of bread and then rub them lightly with a garlic clove on one side. Distribute the bean & shrimp mixture and then garnish with slices of tomato and basil leaves, finishing with a drizzle of olive oil. Serve warm.

FIRST COURSES

TAGLIOLINI WITH HERBS
INGREDIENTS:400 gr. of tagliolini ribbon pasta – 1 clove of garlic – 3 sage leaves – 1 sprig of thyme – 1 sprig of rosemary – a few leaves of marjoram – 3 basil leaves – 3 leaves of mint – 50 gr. grated pecorino cheese – 50 gr. Parmesan cheese – 4 tablespoons extra virgin (balanced taste) – salt – pepper

PREPARATION:
Chop the garlic and all the herbs and fry them lightly in a pan with oil. Cook the noodles in salted water, drain and toss with the herb sauce, add a drizzle of olive oil and then sprinkle with pepper. Serve hot.
PREPARATION TIME:
10 minutes

PUGLIESE STYLE ORECCHIETTE
INGREDIENTS: for 4 people: 320g orecchiette pasta, 400g cherry tomatoes, 200g cacioricotta cheese (fresh cheese for grating – typical of Puglia), extra virgin olive oil from Puglia, basil and salt.

PREPARATION:
Cut the tomatoes into small cubes, season with salt and place them in a large serving bowl. Add the grated cacioricotta and basil then season with extra virgin olive oil.

Meanwhile, boil a large pan of water, add salt and cook the pasta until al dente. On removing the cooked pasta from the water, mix them together with the other ingredients, toss in a few leaves of basil, a sprinkling of the cacioricotta cheese (which can also be used as a garnish) and a drizzle of extra virgin olive oil from Puglia.

SECOND COURSES

OCTOPUS SALAD WITH POTATOES
INGREDIENTS:
1 octopus – potatoes – rocket – parsley – salt – pepper- very fruity extra virgin olive oil

PREPARATION:
Cook the octopus and the potatoes. Wash the rocket and dry it well. Let it cool and then cut the octopus into slices and add the cubed potatoes, the chopped rocket, salt & pepper and then finally the oil. Mix together well with a large wooden spoon and serve cold.
PREPARATION TIME:
30 minutes

TUSCAN CIPOLLATA
INGREDIENTS for 4 people: 800g onions, 500g of pork ribs, 1 carrot, 1 stalk of celery, 2 tablespoons extra virgin olive oil from Tuscany, 50g of bacon, 50g of sausage, garlic to taste, 8 slices of stale bread, salt and pepper to taste.

PREPARATION: Place a liter and a half of water in a large pan together with the pork ribs, the chopped carrot and chopped celery. Bring to a boil and cook until the meat easily comes off the bone.
In the meantime slice the onions and leave to soak in water. Lightly fry the bacon and sausage in extra virgin olive oil, once browned add the onions and allow the mixture to dry slightly. Then add two ladles of the stock created with the pork ribs, bring to the boil and then simmer adding more stock as required.
Remove the pork ribs from the remaining stock and remove the bone. Add the meat with any remaining broth to the onions and serve in bowls poured over the bread slices.

SHEETS OF SEA BASS WITH OLIVE OIL AND MANGO CONCASSE

INGREDIENTS for 4 people: 1 sea bass weighing approx. 2kg, 1 ripe mango, delicate extra virgin olive oil, peppercorns and curly parsley.

PREPARATION: Fillet a side of wild sea bass weighing approx. 2 kg with the appropriate knife and cut into thin sheets in the longitudinal direction of the fish. Arrange on a plate. Sprinkle salt to sweat the fish for about ten minutes then add the extra virgin olive oil with a delicate flavor. Garnish the dish with curly parsley.

DESSERTS

SWEET CAKE WITH OLIVE OIL
INGREDIENTS: 1 cup of citrus fruit yoghurt, 1 jar (the same quantity as the yoghurt) of extra virgin olive oil from Liguria (it is essential that the oil is very sweet and delicate in taste), 2 cups of sugar, 3 cups of flour, 3 eggs, 1 dose of baking powder and the grated rind of one lemon.

PREPARATION: Place everything in a bowl and mix well. Bake in the oven for about 30 minutes at 180 degrees and then sprinkle with icing sugar.

EXTRA VIRGIN OLIVE OIL ICE CREAM
INGREDIENTS:
1000g of milk
200g of extra virgin olive oil
200g of sugar
10g of large salt flakes*

PREPARATION:Heat 400g of the milk with the sugar and salt and mix thoroughly.
Add the remaining milk to the mixture and leave to cool thoroughly before adding the delicate extra virgin olive oil (for example Garda DOP).
Mix well with a blender and transfer to an ice cream machine for the time required to set.

The ice cream can be served as an accompaniment to the Octopus Salad instead of the more traditional sorbet.

SAUCES

PESTO GENOVESE
INGREDIENTS: 6 bunches of basil, 2 cloves of garlic, 50g of pine nuts, 50g of grated Parmesan cheese, 20/30g of grated pecorino cheese (this can be substituted with more parmesan cheese if preferred), salt and a cup of olive oil extra virgin olive oil from Liguria

PREPARATION: Place the basil, garlic, pine nuts, salt in a blender and blend well. Pour into a bowl and add the cheese & oil mixing together well until creamy.

PESTO TRAPANESE
INGREDIENTS for 4 people: 500g of ripe red tomatoes, 5 cloves of garlic, 50g of toasted, salted almonds, 10 basil leaves and 50g of extra virgin olive oil from the olive variety Cerasuola (Sicily). Salt and pepper to taste.

PREPARATION: Crush and finely chop the almonds together with the garlic and basil. Coarsely chop the tomatoes and add to the mixture. Add salt, pepper and extra virgin Cerasuola olive oil. Prepare pasta (al dente), add the seasoning and serve hot. Garnish with pecorino or parmesan cheese.