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Carnival Chiacchiere with extra virgin olive oil

Ingredients

  • All-purpose flour (200 g)
  • Potato starch (20 g)
  • Chickpea flour or all-purpose flour (20 g)
  • Zest of one lemon or one packet of vanilla sugar
  • Teaspoon of baking soda
  • Granulated sugar or cane sugar (50 g)
  • Teaspoon of extra virgin olive oil (EVOO)
  • Water (70 ml)
  • Extra virgin olive oil (as needed)
  • Powdered sugar

Preparation

The preparation begins by placing sifted flours, potato starch, chickpea flour (or all-purpose flour), baking soda, granulated sugar or cane sugar, and a teaspoon of baking soda in a bowl (preferably glass).

In the center of these ingredients, add the extra virgin olive oil gradually and proceed with the initial mixing, adding a little water.

The amount of water should be added according to the consistency of the dough, which should be compact, homogeneous, and free of lumps. At this point, let the mixture rest for about 30 minutes, covered with a plate to facilitate drying.

After half an hour, proceed with the intense kneading of the dough and its subsequent cutting. Each small dough ball is passed through a pasta machine, first at the wider setting and then at the thinner setting, until thin sheets are obtained.

At this point, cut the dough with a serrated wheel and fry the strips in a pan with hot oil. After a few seconds (when the strips form bubbles), drain the “chiacchiere” and place them on a plate with paper towels. Finally, let them cool and dust with powdered sugar. If you prefer a lighter and more digestible dessert, the “chiacchiere” can be baked; in this case, they should not be too thin to avoid burning.

Bake them at 180 °C for about 15 to 20 minutes maximum.

For this recipe, as well as for other sweet doughs, it is advisable to use a delicate extra virgin olive oil, such as our Monocultivar Dolce Agogia.

Enjoy your “chiacchiere”!

Red turnip and broad beans hummus

In the Cotto Al Dente blog, Chef Davide Campagna delights us with a vegan recipe enhanced by our extra virgin olive oil, Terre di Grifonetto.

For more information, check the link:
http://www.quotidiano.net/benessere/food/un-tocco-mediorientale-hummus-di-rapa-rossa-e-fave-1.2529918?wt_mc=twitteruser

Enjoy your meal!

Red Beet Hummus is an alternative to the classic hummus that we all know. Using chickpeas as a base, you can have fun inventing new recipes with various types of vegetables. Red beet is one of the variations I prefer along with fava beans. Here are my recipes… which one do you prefer?

Red Beet Hummus

  • 1 can of pre-cooked chickpeas
  • 3 tablespoons of tahini
  • Juice of half a lime
  • 150 g of red beets, pre-cooked in the oven
  • 1 teaspoon of ground cumin
  • 1 teaspoon of salt
  • Extra virgin olive oil, to taste
  • Water, as needed

Preparation

Cut the beets into cubes, season with oil, salt, and thyme, and roast in the oven for 30 minutes.

Put all the ingredients in a blender and blend until smooth. If needed, add a splash of water to achieve the desired consistency.

Serve the hummus with freshly cut vegetables and crackers.

Fava Bean Hummus

  • 450g of shelled fava beans
  • 2 tablespoons of tahini sauce
  • Coriander seeds
  • Half a teaspoon of ground cumin
  • White sesame seeds
  • Juice of half a lemon
  • Olive oil
  • Salt

Preparation

For the fava bean hummus recipe, blanch the shelled fava beans for 30 seconds and cool them in ice water. Peel them and blend with all the above-mentioned ingredients. If needed, add a little water.

Spaghetti with courgette and cherry tomatoes

Chef Davide Campana uses our Monocultivar Dolce Agogia Terre di Grifonetto to enhance a tasty vegan dish, Zucchini Spaghetti.

Learn more:
http://www.quotidiano.net/benessere/food/spaghetti-di-zucchina-1.2328818?wt_mc=twitteruser

Introduction

Zucchini spaghetti is a valid and healthy alternative to a pasta dish in the summer or any time of the year when you want to reduce calorie intake. To prepare this dish, it takes very few minutes, so I recommend preparing it at the last moment to avoid the avocado sauce from oxidizing and turning brown.

I used zucchini, but you can use any type of vegetable; the important thing is to have a spiralizer.

Zucchini Spaghetti

  • 4 zucchinis
  • black sesame seeds
  • capers
  • dried cherry tomatoes
  • crumbled cashews

Sauce

  • 2 ripe avocados
  • 4 tablespoons of almonds
  • 1 tablespoon of lemon juice
  • salt
  • Pepper

Procedure

Sauce: Put all the ingredients for the sauce in a blender and blend until you get a creamy mixture.

Zucchini Spaghetti: Using a spiralizer, cut the zucchini to obtain spaghetti. I chose a reduced thickness for the diameter since serving them raw will prevent them from being too hard when you eat them.

Season the zucchini spaghetti with the avocado-based sauce and plate them. Complete the dish with sliced cherry tomatoes, some capers, sesame seeds, and crumbled cashews.

Enjoy your meal!

Soqquadri with courgette cream and steamed prawns with tea

Blogger Simona drew inspiration from Monocultivar Dolce Agogia Terre di Grifonetto to create a very appetizing dish, Soqquadri with zucchini cream and steamed tea-infused shrimp. Read the recipe on Simona’s Kitchen blog and enjoy!

Ingredients for 4 people:

360 gr of Soqquadri Verrigni Trebbiatura 2011 grano san carlo
6 zucchini
1 small white onion
1 tea bag
320 gr of shrimp
1 tablespoon of sesame seeds
1 teaspoon of chili powder
A small piece of organic lemon zest
Extra virgin olive oil, Terre di Grifonetto Monocultivar Dolce Agogia
Salt

http://simonaskitchen2.blogspot.it/2013/06/soqquadri-verrigni-con-crema-di.html

Roman cabbage cream risotto

Blogger Simona’s Kitchen drew inspiration from Organic Extra Virgin Olive Oil Terre di Grifonetto to create this exquisite dish: faux risotto in Roman cabbage cream. The ingredients were rigorously selected after careful consideration in Florence during the Taste event.

The full recipe can be found at: http://simonaskitchen2.blogspot.it/2014/03/finto-risotto-in-crema-di-cavolo-romano.html

Enjoy!

  • 70-80 gr of Pasta Gentile ‘Riso di Grano’ (per serving)
  • 1 1/2 liters of vegetable broth (or Roman cabbage cooking water)
  • 1 medium Roman cabbage
  • Terre di Grifonetto Extra Virgin Olive Oil
  • Few flakes of black Cyprus salt (optional)

Cook the cabbage in plenty of slightly salted water.

When cooked, set aside some sprigs that we will use for decoration.

Blend the rest, leaving some cooking water aside.

Bring to a boil and add the pasta, cooking it.

Gradually add the cooking water or vegetable broth.

Once cooked, let it cool and serve, adjusting the salt and adding a drizzle of raw oil.

If desired, you can present it as in the photo, using a pastry cutter and decorating with the reserved sprigs and a light Parmesan Reggiano béchamel.

Drizzle with a few drops of raw oil and flakes of Falksalt black Cyprus salt.