Evo Recipes

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...

Ingredient Q.s Traspaldum extra virgin olive oil by Gentile di Mafalda 220 gr of Carnaroli rice 1 onion 600 gr white asparagus 1 of vegetable stock Q.s salt Q.s pepper 60 gr of Parmigiano Reggiano Method Snap the woody ends off the white asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the white asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds Heat the extra...

Ingredients  Spaghetti by Pastificio Martelli  Eggs yolk  Pecorino cheese  Guanciale Salt and pepper  Moraiolo extra virgin olive oil by Pruneti Method Cut the guanciale into strips. Mix the egg yolks with the pecorino and parmigiano and add 40-50 g water. Mix with a whisk so that the yolks become creamy. Season with salt and pepper. Put a pot of water on the stove and bring it to the boil. In the meantime, cook the guanciale in a small pan without oil, over low heat: brown it until it becomes crispy (about 7-8 minutes). Check pasta cooking time: it must be...