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Evo Recipes — chef

Stelline pasta with delicate tomato sauce

2021 antioxidant antioxidants chef coloured pasta EVO evoo extra virgin olive oil food fresh pasta grocery health Healthy Islington pasta Pasta sauces recipe sustainable agriculture tomato traceability vitamin E

Stelline pasta with delicate tomato sauce

Your special pasta for your kids - Easy, healthy, tasty and coloured! WHAT YOU NEED: 1 STELLINE PASTA GAROFALO 1 ORTOLANA SAUCE LE MORE 2 TEA SPOONS OF LIGHT EXTRA VIRGIN OLIVE OIL (FARESSE BY CICCOLELLA) 1 SPOON OF PARMIGIANO HOW TO: - Bring a large pot of salted water to a boil. - Add pasta, and cook until al dente. - Drain pasta, and toss it in a serving bowl with the ortolana sauce. - Drizzle with 2 tea spoons of light extra virgin olive oil. - Serve with cheese.

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Tortelloni cacio e pepe

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Tortelloni cacio e pepe

Ingredients Tortelloni Cacio e Pepe by LaTuaPasta Pecorino cheese Black peel Leccino Monocultivar extra virgin olive oil by Pruneti Cayenne Pepper Method Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add Tortelloni and cook, stirring occasionally, untile about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water. Meanwhile, put 2 Tbsp. of Leccino Monocultivar extra virgin olive oil inn a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute. Add 1/2 cup reserved tortelloni water to skillet and bring to a simmer. Add tortelloni...

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Zucchini rolls by chef Simona Ranieri

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

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Salted plumcake by Chef Maria Rita Berruti

Abbraccio broccoli chef EVO recipe zucchini

Salted plumcake by Chef Maria Rita Berruti

Ingredients Flour 00 200gEggs 3Milk 100 mlExtra Virgin Olive oil "Abbraccio" 60 mlYeastParmesan cheese 100gSquash blossomsMature cheese (caciotta)Zucchini 100gRomanesco broccoli 100gZucchini flowers 4SaltPepper Salted plumcake with zucchini, zucchini flowers, Romanesco BroccoliRecipe1. 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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Flourless Olive Oil Chocolate Cake by Chef Ilaria Marzullo

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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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