INGREDIENTS
- 1/2 white cabbage
- 2 celery sticks
- 3 oz sprout
- 1 green apple
- 2 Tbs Olio Val di Mazara PDO
- salt
- 3/4 cup cucumbers
- 1/2 clove garlic
- 1 Tbs gomashio
- 5 oz white yogurt
- juice of one lemon
- 2 Tbs Olio Val di Mazara PDO
- fresh herbs to taste
Preparation:
Thinly slice the cabbage, green apple, celery. Combine in a bowl with fresh sprouts. Season the salad with salt and Olio Val di Mazara PDO. Dressing: in a mixer combine cucumbers, garlic, gomashio, yogurt, lemon juice, Olio Val di Mazara and fresh herbs until obtaining a homogeneous and smooth sauce. Dress the salad right before serving.
CLASSIC BRUSCHETTA
INGREDIENTS
- 6 slices of rustic sliced bread
- 1/4 lb tomatoes
- 2 cloves garlic
- 3 Tbs Olio Cilento PDO
- basil to taste
- salt to taste
Preparation:
Toast both sides of bread slices in oven. When the bread turns golden brown, remove from oven and grate a clove of garlic on every single slice. Set aside. Wash and slice the tomatoes, season with Olio Cilento PDO, basil and salt. Spread the tomatoes to cover the bread slice and serve fresh.
EVOO SEAFOOD SALAD
INGREDIENTS
- 3 Tbs PDO Colline Salernitane extra virgin olive oil
- 1/4 cup rice
- 2 cherry tomatoes
- 3 shrimp
- 3 mussels
- parsley, chives, salt, black pepper
Preparation:
Begin by boling rice in salted water. Drain the rice and mix with 1 Tbs of evoo Colline Salernitane PDO and let cool off. Add 1 Tbs of evoo Colline Salernitane PDO and cook the shrimp for 2 minutes. Remove the shrimp. Add the mussels in the same pan and keep cooking them until they open. Clean the shrimp, shell the mussels and mix with rice and sliced tomatoes. Season with chopped parsley, black pepper, salt, a pinch of chives and the last Tbs of evoo PDO Colline Salernitane PDO.
PAPPA AL POMODORO
INGREDIENTS
- red onion
- garlic
- broad leaf basil
- tomatoes,chili pepper, salt, pepper
- Tuscany extra virgin olive oil PGI
- bread which has been baked in a wood-burning oven, 1-2 days old
- beef broth
Preparation:
In an earthenware pot with oil, fry the finely chopped onion, garlic, and a pinch of chili pepper. When the onion is golden, add the tomatoes, basil and two ladles of broth, salt and pepper and boil for about half an hour. Cut the bread into thick slices half inch thick. Add the bread to the broth along with the rest of basil leaves and boil for another five minutes. Remove the pan from the heat, cover and let it rest for half an hour. Whisk the soup to break all the bread. Serve with a sprinkle of raw Tuscan extra virgin olive oil PGI and a basil leaf.
SCABBARD FISH ROLLS WITH PROVOLA
INGREDIENTS
- 2 lbs scabbard fish
- 1/4 lb smoked Provola
- 1/4 lb cherry tomatoes
- 1 cup white wine
- salt to taste
- pepper to taste
- flour as needed
- 1 sage leaf
- Terra d’Otranto Extra Virgin Olive Oil PDO, to taste
- 3/4 cup pumpkin
Preparation:
Clean and slice the scabbard fish into long slices to obtain long fillets (8-inch long). Slice the Provola and cut the cherry tomatoes in half. Place one slice of Provola and one half of the cherry tomato on each fish fillet. Roll the fish fillet and keep in place with a toothpick. Lightly cover the rolls with flour. In a medium pan heat up the Terra d’Otranto Extra Virgin Olive Oil PDO, then place the rolls and saute’ them on all sides. Add a splash of wine and let evaporate. Add the sage leaf for aroma and let cook for another 10-15 minutes, or until cooked through. Cut the pumpkin into dices and boil in salted water. Drain and transfer to a bowl. Use a mixer to obtain a homogeneous cream. Add salt and pepper to taste.
CITRON, CHERRIES AND QUINOA SALAD
INGREDIENTS
- 1 1/2 cup quinoa
- 1 citron
- 2 cucumbers
- 10 cherries, seedless
- 1 bunch of coriander
- 1 bunch of mint
- 1 lime
- 1 hot pepper
- 1 shallot
- 1 Tbs cumin
- 3 Tbs yogurt
- Olio Terre di Siena PDO to tast
- salt
- pepper
Preparation:
Boil the quinoa in salt water. Cut cherries into small pieces. Cut the outer part of the cucumber in stripes and add to the cherries. Blend the interior part of the cucumber with Olio Terre di Siena PDO, salt, pepper, yogurt and lime juice. Once the quinoa is cooked, saute’ in a pan with the shallot and hot pepper. Add cumin. Grind the citrus with the mint and coriander and arrange the ingredients in a salad.