The recipes which enhance the oil ages

by Thursday, November 5, 2015

Are you mad about the olive oil? I too. Especially at this time of year, that is the new oil.

I often try to build recipes that can make me appreciate all the aromas and taste, something that goes beyond the classic “fett'unta” Tuscany, the bread and oil that puts so much at peace with the world (If bread and oil are good!). And so, public again these recipes from Mali, Empire of quality olive oil with head quarter in Spoleto.

The recipes are true, tasty and suitable to be made this season. The Council is to have fun to combine different types of oils, figuring out how to change the taste of the dish and the exploitation of the oil that you choose.

Have fun! 🙂

ps. At the bottom of each recipe you will find my favorite wine pairing

Soup beans and Lemons

Zuppa di fave

Ingredients

DOSES FOR 4 PEOPLE
Shelled fresh Fava Beans 500 g
Small potatoes 4
Onions 2
Carrots 2
Pumpkin 1 from slice 250 g
Garlic 2 cloves
Turmeric 1 teaspoon
Peeled tomatoes 1 Tin
Vegetable broth 1 l
Untreated lemons 2
Salt q. b.
Q b pepper..

Preparation

Wash the beans. Clean and wash the vegetables. Diced potatoes and pumpkin, slice the onions and cut into slices carrots.
Place in a large casserole dish three or four tablespoons of Extra Virgin olive oil Monini GranFruttato and crushed garlic, Let it Brown and then add the tomato and turmeric. Mix. Add the potatoes and diced pumpkin. Salt and pepper lightly. Stir and when everything is well mixed add the vegetable stock and beans. Cook over medium heat until the vegetables are not undone.
Meanwhile, cut into thin slices lemon. Ten minutes before removing from the heat combined with the slices of lemon soup.

Wine: Skerk, Ograde

Pumpkin cream with spices

Pumpkin cream with spices

Ingredients

DOSES FOR 4 PEOPLE
Pumpkin 1
Garlic 2 cloves
Q. dried ginger b.
Extra Virgin olive oil 4 tablespoons
White pepper q. b.
Cloves q. b.
Nutmeg q. b.
Salt q. b.
Q b pepper..
Cream 150 ml

Preparation

1. Cut the pumpkin shell and keep aside. Remove the seeds and then, with a spoon, remove the pulp and place in a casserole with Monini Classico Extra Virgin olive oil the cloves of crushed garlic and grated ginger.
2. Add the spices and cook over moderate heat for 20 minutes stirring frequently. When almost cooked, salate, pepper and add the fresh cream.
3. Let it cook for 5 minutes and then pour the soup in a pumpkin previously excavated; serve hot.

Wine: Franz Haas, Schweizer

Tasty soup of lentils with tomato sauce

Minestra saporita

Ingredients

DOSES FOR 4 PEOPLE
Castelluccio lentils 400 g
Minced meat 400 g
Tomato sauce 200 g
Carrots 1
Celery 1 Costa
Fresh parsley 1 tuft
Onions 1
Salt q. b.
Q b pepper..

Preparation

Rinse the lentils. Peel carrots and onions and chop them finely. Clean the celery and chop. In a pot put the lentils, chopped vegetables, the tomato sauce, Monini extra-virgin olive oil GranFruttato and a pinch of salt. Cover with water, bring to a boil and cook until cooked.
With half of minced meat, salted and peppered, make meatballs, fry them and put them aside. In a pan with a little Mali GranFruttato, Fry the other half of the meat, season with salt and pepper.
When cooked, add the meatballs and stir gently, then add the whole lentils. Serve drizzled each dish with a drizzle of extra virgin olive oil.

Wine: Giacomo Conterno, Monfortino Riserva

Pappardelle with Hare sauce

pappardelle al sugo di lepre

Ingredients

DOSES FOR 4 PEOPLE
Egg pappardelle 300 g
Carrot 1
Onion 1
Celery 1
Chopped parsley 1 tuft
Timo q. b.
Hare Half
Milk 50 g
White wine 1 glass
Extra Virgin olive oil 50 g
Salt q. b.
Q b pepper..

Preparation

Wash the meat and cut into small pieces. Then coarsely chopped liver and heart.
Peel and wash the vegetables and prepare a beat late you Sauté lightly in a pan with Extra Virgin olive oil Monini D.O.P. Umbria.
Combined with the fried pieces of Hare meat dry. Brown lightly on all sides, Add the thyme and parsley, then pour over high heat with red wine.
Softened with a ladleful of hot water (or broth) and with the hot milk. Correct salt. Cover with a lid and leave to cook over low heat until the meat is soft. AND, If necessary, Add a little stock.
When the meat is cooked, remove from the Pan and bone it (If you have cooked the thighs also set aside along with a little of their cooking sauce, the second will be accompanied by sautéed potatoes or a pure).
Put the meat and add chopped liver and heart. Stir well and cook for another 5 minutes.

Wine: Gianfranco Up, Es

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