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APPETIZERS
Waiting for recipes from our shoppers
SOUPS
Borlotti and Porcini mushrooms soup with Chianti classico Academia extra virgin olive oil
Ingredients
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Borlotti beans |
1 lb, soaked for 24 hours |
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Garlic |
4 cloves |
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E.V.Olive oil Chianti classico Academia |
1/3 cup, divided |
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Rosemary |
1 sprig |
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Tomato paste |
3 TBS |
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Fresh Porcini mushrooms |
1 lb |
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Salt, Black pepper |
to taste |
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Fresh parsley, chopped |
2 TBS |
Procedure
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Boil |
The beans in water. |
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Meanwhile |
Sauté the chopped garlic and the rosemary with 1/3 of the oil. Add the tomato paste and a cup of water. Simmer for five minutes. |
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Stir |
In the beans and continue cooking until the beans are completely cooked through. |
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Discard |
The rosemary sprig. |
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Season |
The beans with salt and black pepper. |
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Process |
2/3 of the beans in a blander and then pass it through a thin colander. |
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Combine |
Together with the whole beans. |
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Meanwhile |
Sauté the diced mushrooms with a little olive oil, salt and pepper. |
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Add |
To the soup. |
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Serve |
In individual bowls drizzled with E.V. olive oil Chianti Classico Academia and chopped parsley |
SALADS
Mix salad with Academia Monti Iblei Extra Virgin Olive oil and Condimento Baslamico Academia dressing.
Ingredients
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Mix baby greens |
1 bag |
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Cherry tomatoes |
1 pint |
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Monti Iblei Academia E.V.Olive oil |
¼ cup |
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Hard boiled eggs |
2 |
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Dijon mustard |
2 tbs |
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Salt, black pepper |
to taste |
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Condimento Balsamico Barilla |
2 tbs |
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Salt, black pepper |
to taste |
Procedure
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Divide |
the yolks from the whites of the hard boiled eggs. |
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Combine |
the yolks with the mustard and the condimento balsamico. |
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Add |
E.V.Olive oil Monti Iblei Academia. Season with salt and black pepper. |
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Chop |
the egg white thinly. Stir in the dressing. |
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Season |
the salad with the dressing. |
Octopus and potato salad, Riviera Ligure Academia olive oil
Ingredients
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Octopus |
2 lbs |
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White onion |
1 medium |
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Riviera Ligure Academia Barilla olive oil |
to taste |
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Chives |
1 TBS |
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Salt, black pepper |
to taste |
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Idaho potatoes |
2 medium |
Procedure
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Boil |
The octopus in salted water and a peeled onion until completely cooked through. Let it cool down in its own water. |
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Skin |
And cut the octopus in small pieces. |
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Meanwhile |
Peel and cut the potatoes in small dices. |
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Combine |
Potatoes and octopus in a bowl, season with salt and pepper. |
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Drizzle |
With Academia Riviera Ligure olive oil. |
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Serve |
On individual plates garnished with chopped chives on top. |
VEGETABLES
Waiting for recipes from our shoppers
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