Evo Recipes

Cotechino With Lentils

Abbraccio cotechino high intensity evoo legume lentils

Cotechino With Lentils

Cotechino With Lentils Particularly in northern Italy, lenticchie con cotechino is the traditional dish served after midnight on NYE. Cotechino is a type of slow-cooked, spiced pork sausage. When you add a drizzle of high intensity extra virgin olive oil, like Abbraccio from our Evoo Selection, It become the perfect hearty and warming dish for a cold winter’s night. For the Cotechino With Lentils 1 cotechino sausage2 cups lentils (I used puy lentils), soaked in water overnight1 onion, peeled and diced2 carrots, peeled and diced2 cloves garlic, peeled and diced2 bay leaves4 cups stock (I skimmed the fat from the...

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Zucchini rolls with anchovies marinated in feta, ginger and sunflower seeds by chef Simona Ranieri

anchovies apricot chef EVO gentile di mafalda hazelnut zucchini

Zucchini rolls with anchovies marinated in feta, ginger and sunflower seeds by chef Simona Ranieri

Ingredients1 kg of zucchini1kg of anchovies 200 gr dehydrated and soft apricotsChives10 grams of sweet paprika50 gr mixed sprouts6 streams of pumpkin1 lime250 gr of vegan fetaGentile di Mafalda extra virgin olive oilFine pink salt10 gr sunflower seeds100 gr hazelnuts Recipe After having gutted the anchovies, bread them in the hazelnuts that you have previously finely chopped. Line a baking tray with lightly oiled parchment paper, lay the anchovies sprinkled with extra virgin olive oil, sprinkle with paprika and bake at 230 ° for about 8/10 minutes. Let it cool down. Cut half the portion of anchovies into small pieces....

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Salted plumcake with zucchini, zucchini flowers and Romanesco Broccoli by Chef Maria Rita Berruti

Abbraccio broccoli chef EVO recipe zucchini

Salted plumcake with zucchini, zucchini flowers and Romanesco Broccoli by Chef Maria Rita Berruti

Salted plumcake with zucchini, zucchini flowers, Romanesco Broccoli IngredientsFlour 00 200gEggs 3Milk 100 mlExtra Virgin Olive oil "Abbraccio" 60 mlYeastParmesan cheese 100gSquash blossomsMature cheese (caciotta)Zucchini 100gRomanesco broccoli 100gZucchini flowers 4SaltPepperRecipe1. In a bowl, mix the eggs, evo oil, grated parmesan cheese and milk together with energy.2. Add the flour and finally the yeast.3. Clean the vegetables and steam them for about 10 minutes, then cut them into different types of pieces.4. Add the vegetables, diced cheese, salt and pepper to the mixture.5. Cook in the oven for 40 minutes at 170 degrees. Enjoy! Chef MAria Rita Berruti 

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Pasta and Beans (Pasta e Fagioli) by Chef Alessandro Colli

Pasta and Beans (Pasta e Fagioli) by Chef Alessandro Colli

IngredientsBeans 250 grPasta 200 gr recommended thimbles pastaCured Pork Cheek 130 gr or lardHam 80 gr (not compulsory)Tomato pasteCelery 20 grOnion 20 grCarrots 20 grGarlic 2Evo Oil - "Bio Sicily" , Titone FarmLaurelRosemaryPepperWhite wine 1 glass1 litre of broth (chicken or beef or vegetable)Recipe We start with our sautéed onion, carrot and celery. After about 5 minutes we add the cured pork cheek and ham, and then we can add: garlic, wine, the beans, half the broth, rosemary, pepper. We cover the pot with a lid and cook everything on a low heat for 45 minutes. Then we remove 30%...

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Flourless Olive Oil Chocolate Cake by Chef Ilaria Marzullo

cake chef chocolate EVO

Flourless Olive Oil Chocolate Cake by Chef Ilaria Marzullo

Flourless Olive Oil Chocolate Cake  This might be the ultimate, moist and squidgy chocolate cake recipe you’ll ever try! Made with ground almonds and Sicily Terre di Zaccanello extra virgin olive oil. The fragrance of “Terre di Zaccanello” is moderately intense and aromatic, with elegant notes of flowers that pair very well with Chocolate! For the Flourless Olive Oil Chocolate Cake 170g Dark Chocolate4 Eggs125 ml Terre di Zaccanello Extra Virgin Olive Oil200g Sugar25g Almond flour2g Salt Preheat the oven to 175 °C Brush the tins with a little bit of olive oil, and line the bottom with a circle...

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