Evo Recipes — extra virgin olive oil

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...

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...

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...