Evo Recipes — recipe
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
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.
Tortelloni cacio e pepe
chef EVO evoo extra virgin olive oil filled pasta food fresh pasta grocery pasta Pasta sauces recipe
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...
Salmon fillet with homemade mayonnaise
evoo extra virgin olive oil fish gentile di mafalda Healthy mayo recipe
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...
Salted plumcake by Chef Maria Rita Berruti
Abbraccio broccoli chef EVO recipe zucchini
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