Spaghetti with salmon, tomatoes and Pesto sauce

Preparation:

Wash and dry arugula and put it on a plate. Cut fish into thin slices. Season Extra Virgin oil and sprinkle with pumpkin seeds. Add balsamic sauce and season with salt and pepper to taste.

Fusilli with Bolognese sauce

Preparation:

Heat the olive oil in a large frying pan; add chopped garlic, onions and carrots. Stew over low heat for 5 minutes until vegetables are soft. Increase the heat and add the meat. Stir with a wooden spatula, breaking the lumps. Add broth, wine and tomatoes. Bring to a boil, reduce heat and simmer for 1.5 hours, stirring occasionally. Add salt, add and sage. Before serving, cook fusilli al dente and serve with sauce and parmesan cheese.

Italian frittata

For the filling:

Provencal herbs – 2 g.

Salt to taste.

Freshly ground black pepper.

Information:

Breakfast.

Portions: 4.

Preparation time – 40 minutes.

Preparation:

Beat eggs with milk, Parmesan cheese, salt and pepper to taste. Cut part of the tomatoes and ¼ zucchini in very thin slices and add to the egg mixture along with Provencal herbs. Set aside. Fry the slices of ham on a well-heated pan in olive oil on both sides until golden brown. Put them on a plate. Reduce heat to low, and pour in the egg mixture. Cover and cook until done, 5-7 minutes. Remove the cover and add mozzarella with ham, fold omelet in half. Cover the pan again and in 30 seconds put the finished frittata on a plate. Garnish with tomatoes and basil leaves.

Roast beef with potatoes

Preparation:

Wash the potatoes carefully, cut into two or four pieces depending on the size, and put them in a baking dish. Season with 2 tablespoons of oil, add salt, pepper and 1 sprig of rosemary. Leave aside and prepare meat: grease meat with olive oil (2 tablespoons is enough), add salt, pepper and rosemary. Place beef in a container for baking, along with the potatoes, add one tablespoon of olive oil and white wine, pour the broth. Bake in hot oven at 180 degrees for 1 hour. Open the oven after 40 minutes and make sure there is enough sauce. Broth should not completely evaporate. After baking leave to rest for 15 minutes in the oven. Take the veal out, put it on a cutting board and slice. Serve hot with potatoes and the sauce remained after cooking in the oven.

Salad with arugula and smoked salmon

Preparation:

Wash and dry arugula, put it on a plate. Cut the fish into thin slices. Season with Extra Virgin oil and sprinkle with pumpkin seeds. Add balsamic sauce and season with salt and pepper to taste.

Caprese the original recipe

Preparation:

Cut tomatoes and mozzarella into slices of equal thickness. On a large flat plate place mozzarella and tomato slices, alternating with each other. Season with salt and freshly ground black pepper. Sprinkle with olive oil and balsamic vinegar if desired. Garnish with basil leaves salad.

Caprese with Pesto sauce and poached egg

Preparation:

Cut tomatoes and mozzarella into 4-6 pieces. Put them on a plate, sprinkle the top with Extra Virgin olive oil, add pepper and salt to taste. Decorate the dish with Pesto and balsamic sauces. To cook poached eggs you need: while stirring water in a pot, add a tablespoon of vinegar. Now begin to do a sinkhole with cooking spoons, stirring water quickly. Pour the egg into the sinkhole and cook without boiling, about 4-5 minutes. Tastes well with a toasted slices of ciabatta.

Salmon Carpaccio with Parmesan chips

Preparation:

Rinse the salmon fillet and dry it with paper towels. Wrap the fillet pieces in cling film and place them in the freezer for about 1 hour (to make it easier to cut thin slices). Cut frozen fillet into the thinnest slices and gently put them into a deep bowl, add salt to taste, sprinkle with lemon juice and olive oil Extra Virgin, mix. Put in refrigerator for 2-3 hours. Before serving, put on a large flat plate, garnish with parmesan chips and pine nuts.

Salmon tartar with avocado

Preparation:

Cut onion into the smallest pieces. Dice avocado and fish. Form the first layer of tartar with avocado, then onion and put the fish on top. Season with lemon juice and Extra Vergine oil. At the end decorate the dish with grated parmesan and serve.

Olive oil with hot pepper

Recommended use:

Olive oil with hot pepper is one of the most popular seasoning for pasta in Italy. For example, Spaghetti Aglio e Olio (with hot pepper and garlic) is a typical Neapolitan cuisine. To prepare this dish it’s enough to cook pasta and dress it with oil.

Method:

Add two hot peppers (can be left whole or cut into pieces) into 500 ml of olive oil Extra Vergine. Leave for 10-14 days. The taste can be made softer or sharper adding different herbs or bay leaf (2-4 leaf). This oil is good for fish and meat, as well as for salads.