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Evo Recipes — evoo

Stelline pasta with delicate tomato sauce

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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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Handmade pita bread with falafel and hummus

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Handmade pita bread with falafel and hummus

Ingredients 2 cup chickpea / kabuli chana 1 onion (finely chopped) Fistful coriander leaves 4 cloves garlic 1 tsp coriander powder 1 tsp cumin powder salt to taste 1 tsp chilli powder 1 tsp pepper (crushed) 2 tbsp lemon juice 4 tbsp maida / plain flour / refined flour / all purpose flour 2 tbsp of Zurlo by Ciccolella extra virgin olive oil 0.5 tsp baking soda oil for deep frying Method Firstly soak 1 cup of chickpea with enough water for overnight.   Next day, drain off the water and transfer to a bowl or food processor.   Also...

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Aubergine parmigiana recipe

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Aubergine parmigiana recipe

Ingredients 3 medium aubergine 1 garlic clove, sliced 600ml of passata 10 basil leaves 180g of mozzarella cheese, sliced 60g of Parmesan, finely grated vegetable oil, to fry the aubergine 2 tbsp of frantoio extra virgin olive oil by Pruneti Salt, to taste Method Slice the aubergine lengthways into 1.5cm thick slices and soak them in salty water for 30 minutes. Pat dry then fry the aubergine slices in vegetable oil until golden. Place them in a colander to drain any excess oil  In the meantime, prepare the tomato sauce. Sauté the garlic with the Frantoio extra virgin olive oil by Pruneti for...

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Spaghetti with squid ink

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Spaghetti with squid ink

Ingredients 500g spaghetti Martelli 500-750g small (baby) squid, cut into small pieces 2-3 cloves of garlic, peeled and chopped 1-2 peperoncini, or a pinch of red pepper flakes A few sprigs of fresh parsley, finely minced A splash of white wine 1 black squid sauce by L'Isola d'oro Salt Method In a large pan, gently sauté the chopped garlic, parsley and peperoncini or red pepper flakes in extra virgin olive oil until the garlic is just beginning to turn brown. (Remove the peperoncini if using.) Add the cut up squid, give it a good stir to cover it with the...

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Mozzarella Strawberry Salad with Chocolate Vinaigrette

EVO evoo extra virgin olive oil salad

Mozzarella Strawberry Salad with Chocolate Vinaigrette

Ingredient 1 package (5 ounces) spring mix salad greens 1-1/2 cups watercress 1 fresh mozzarella by Egro' 1-1/2 cups sliced fresh strawberries 1/4 cup dark chocolate in small pieces Amedei 90 1/4 cup balsamic vinegar 1/4 cup delicate extra virgin olive oil by WoopEvo 1-1/2 teaspoons honey 1/4 teaspoon salt 1/8 teaspoon pepper Method Divide salad greens and watercress among six salad plates. Arrange cheese, strawberries and prosciutto over greens. In a microwave, melt the dark chocolate in small pieces Amedei 90; stir until smooth. Whisk in the vinegar, delicate extra virgin olive oil, honey, salt and pepper. Drizzle over...

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