Evo Recipes

Orecchiette with cime di rapa

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Orecchiette with cime di rapa

Ingredient Orecchiette pasta by Cardone  Cime di rapa by I contadini Salt Red pepper flakes Garlic Coratina Monocultivar extra virgin olive oil by Ciccolella Method Begin by cooking the orecchiette pasta. Meanwhile, heat 1 tablespoon of Coratina Monocultivar extra virgin olive oil in a large sauté pan Add the garlic and cook a minute Add the remaining 4 tablespoons of Coratina Monocultivar extra virgin olive oil, cime di rapa, salt and red pepper flakes. Cooking, stirring frequently, until the cime di rapa are tender crisp, 3-4 minutes Add the cime di rapa mixture to the drained orecchiette pasta and toss...

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Tortelloni cacio e pepe

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Tortelloni cacio e pepe

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...

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Rice salad

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Rice salad

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...

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Salmon fillet with homemade mayonnaise

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Salmon fillet with homemade mayonnaise

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...

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Conchiglioni pasta filled with tuna and walnuts

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Conchiglioni pasta filled with tuna and walnuts

Ingredients Conchiglioni pasta by Astorino, 350 grams cherry tomatoes, 200 grams Tuna fillets in extra virgin olive oil by Drago, 140 grams Salted capers, one tablespoon Moraiolo extra virgin olive oil by Pruneti salt and pepper to taste Walnuts Method Cook the conchiglioni in salted water and drain when al dente. In the meantime, fry a clove of garlic in a pan with extra virgin olive oil Moraiolo by Pruneti, add the desalinated capers, the cherry tomatoes and the tuna fillets. Let the sauce cook for 10 minutes, then turn off the heat and add the walnuts. Use a teaspoon...

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