Evo Recipes — evoo

Ingredient 1 T-bone or porterhouse steak, at least 3 inches thick & 3-3½ pounds 1 bunch fresh rosemary 1 bunch fresh sage 2 tablespoons of Intenso extra virgin olive oil by Pruneti Kosher salt & freshly ground black pepper, to taste Method  Preheat a grill pan on medium-high heat. Pat the steak dry, and season both sides generously with salt and pepper. Tie the rosemary and sage bunches together with butcher’s twine to form an herb brush. Use the herbs to brush the steak with Intenso extra virgin olive oil by Pruneti. Place the steak on the grill pan, and...

Ingredients Cavolo romanesco pomegranate molasse Salt Black pepper Chia seeds Coratina Monocultivar extra virgin olive oil by Ciccolella Method Cut the Cavolo Romanesco in chunky slice Season with salt, black pepper and chia seeds Add the pomegranate molasse Add the Coratina Monocultivar extra virgin olive oil. Bake at 180 degrees for 20 minutes until golden brown Serve it FIND ALL THE INGREDIENTS FOR THIS RECIPE AT EGRO', next to Borough Kitchen, Islington Square, 116 Upper St, London N1 1AB, United Kingdom.

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 1 lb salmon fillet For the mayonnaise 2 large eggs, at room temperature 2 teaspoons fresh squeezed lemon juice (or vinegar) 1 cup of Gentile di Mafalda extra virgin olive oil A pinch of good quality fine grain sea salt Method For the mayonnaise Separate the egg whites from the yolks and place the egg yolks in the bowl. Pour the fresh lemon juice into the bowl with the egg yolks and whisk them well. Slowly, a few drops at a time, pour the Gentile di Mafalda extra virgin olive oil into the bowl while whisking constantly. Once the...