Evo Recipes — EVO

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...

Ingredients  300 gr Rice Vegetables in oil by Egro' 1 Aubergine 2 Courgettes 1 Carrot 2 Peppers 2 Tbsp of Carolino extra virgin olive oil Salt and pepper Method Place a pan of salted water on the stove and once it comes to the boil, add the rice. Cook the rice 2-3 minutes less than the cooking time indicated on the packet. Wash the peppers, remove the stalks, seeds and inner filaments, cut them first into strips and then into cubes and place them in a large bowl where you will collect all the other ingredients. Cut the vegetables in...

Ingredients FOR THE BLACK CABBAGE CRISP 1 head of black cabbage 1 spoonful of "Caravaggio" extra virgin olive oil 1 lemon, peel salt and pepper FOR THE RED TURNIPS 1 red turnips 1 spoonful of "Caravaggio" extra virgin olive oil salt and pepper Method Cook the omelette with the toppings that you wish. FOR THE BLACK CABBAGE CRISP Preheat the oven at 175°C. Cover a tray with greaseproof paper. Clean the leaves of black cabbage under running water. With a knife remove the sticks. Place on a tray. Coat with "Caravaggio" extra virgin olive oil, add salt, pepper and finely...

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...

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