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Recipes based on olive oil

Frantotipico, News | Comments Off

BRUSCHETTA

Preparation: Take the bread, preferably 1-2 days and cut into slices, bruscatelo and season with olive oil and salt. Serve hot.

Variants: Before seasoning the bread toasted, the same rub with a clove of garlic.

OIL AND TOMATO BREAD

Preparation: Rub a slice of bread a day or two with a tomato (preferably small) ripe; Then season with 15-20 g. of extra virgin olive oil and a pinch of salt.

This may well replace some healthy food “snacks” Children of the rich in preservatives, colorants and animal fats harmful to health.

FOCACCIA OIL

Ingredients: 500 g. white flour, 1 teaspoon salt, 25 g. yeast, a pinch of sugar, two glasses of water, extra virgin olive oil.

Arrange the flour on a pastry board and add a pinch of salt. Melt in a while’ water to the yeast and sugar and pour the mixture over flour; add the lard and begin to knead the dough a little at a time by pouring the remaining warm water until dough is smooth and elastic, rather soft. Then put the bowl in a floured, covering it with a towel to make it rise in a warm place. The dough should double in volume, then you wait about two hours. When the dough is well risen, Flip it over pastry on floured, even knead with your hands, pull it into a sheet about half a centimeter high, and place it on the oven tray greased with oil. Now all that remains is the surface with salt and season with extra virgin olive oil to the cooking in the oven at about 200 degrees 20 minutes.

PIZZA MARGHERITA

Ingredients 4 people:

Base:1 kg. flour for bread, 30 g. salt, 30 g. sugar, 1 sachet (the 1 cube) yeast, Water qs. (3/4 about a liter), 2 tablespoons extra virgin olive oil.

Seasoning:

Tomato sauce, sale, oregano, mozzarella, basil and extra virgin olive oil.

Preparation:Put the flour in a large enough container (for example a large pot), add salt, sugar and yeast, to mix well and slowly add the warm water, stirring constantly until a smooth dough is not too sticky. Knead vigorously for at least 10 minutes. Add olive oil and mix for another couple of minutes, until the dough has absorbed all the oil. Let the dough rest in the heat (for example in the preheated oven off 40 degrees) for at least one hour (but not to exceed the 2 hours).At this point the pasta should be doubled in volume. Make the dough balls to the trays of adequate size and thickness of pizza you want and lay them in the pans lightly oiled. Add the tomato, we have previously seasoned with salt, oregano and a little olive oil and bake in a preheated oven at 180/200 degrees. Halfway through cooking, add the diced mozzarella (when added together with the tomato burns) and put in the oven until cooked (should appear golden brown and the edges and in the base).
 Remove from oven, add a little olive oil and a few basil leaves and serve hot.

SPAGHETTINI sauces WITH OLIVES, TOMATO AND OLIVE OIL

Ingredients for 4 people: 300 g. type of pasta noodles, a few slices of onion, black olives (taggiasca), 2 clean medium-sized tomatoes from seeds, 4 dried tomatoes, some basil leaves, 6 tablespoons extra-virgin olive oil.

Preparation: while the noodles are cooking, Put in a sauteuse olive oil and onions, fresh tomatoes and cook for a few moments. Then the spaghetti al dente and still finish cooking. Before serving, add the olives and sun-dried tomatoes. Mix them and serve by putting a few leaves of basil and a dash of olive oil to raw.

MACARONI WITH OLIVES

Preparation: Prepare a sauce by frying in 100 g. of extra virgin olive oil, 2 cloves of garlic, minced, 4 chopped fresh tomatoes or 2 tablespoons of tomato sauce dissolved in a little water, 20 large black olives, pitted and chopped 4 bay leaves. Let simmer until the sauce thickens. Meanwhile, cook 400 g. of macaroni in boiling salted water and pour, cooked, in a hot pot. Add the sauce to macaroni and mix well and sprinkle with Parmesan or pecorino cheese.

SPAGHETTI WITH TRUFFLE

Ingredients: pasta, truffles, olive oil, garlic and pepper )

They are brown in 150 g. oil three cloves of garlic, crushed, As soon as the garlic takes color joins salt and pepper and finally 100 g. grated truffles, so, however, they're burning for only a moment. Meanwhile, cooked 600 g. spaghetti in salted water and kept al dente, you down, you put in a warmed serving dish and dress with olive oil and grated truffle, when they are still piping hot. They then serve hot or cold.

Stringozzi

Ingredients: pasta, sale, garlic, olive oil, preserve )

In the countryside of Spoleto well-known are the Stringozzi, a kind of pasta made without eggs and seasoned with olive oil and garlic. Blend in 400 g. of flour with a large intake of salt and hot water than it is enough for a puff pastry of a certain consistency. It is laid out to a thickness of two mm., let it dry, then cut into fettuccine more or less regular. It is cooked in boiling water and seasoned with oil when we fry 3/4 garlic cloves and chopped, wanting, a tablespoon of tomato paste dissolved in warm water.

CHICKEN WITH PUMPKIN

Ingredients: (Serves 6 people) 750 g. chicken breasts into small pieces, 750 g. Pumpkin, 75 g. flour, 3 shallots, 3 ribs of celery, 3 cm of fresh ginger, 3 dl chicken stock, Extra vergine olio d'oliva, balsamic vinegar, sale q.b., pepe q.b.

Preparation: Gold in 4 tablespoons of olive oil, celery and shallots, then add the pumpkin into small pieces, cook for 5 minutes basting with broth. Flour the chicken breasts and brown in oil. Administered and add a little’ of balsamic vinegar.

Palombe TO TERNANA

Ingredients: pigeon, olive oil, anchovies, garlic, vinegar, onions, parsley, capers, prosciutto, lemon.

The wild pigeons or palombacci in Umbria called or better, doves were called and they were a delicacy for gourmets. It plucking the Palombaccio, he removed the goiter, was put in a pan with a glass of olive oil, half cup of vinegar, an onion, a few sage leaves, a slice of ham chopped, a slice of lemon and some black olives. It covered the pan and let simmer for a good hour. After cooked, took off the head, you sventrava and entrails are pounded in a mortar, together with a alice boned, a pinch of garlic, a pinch of parsley and some capers. Joined this mixture to the liquid in the pan and mixed well after passing through a sieve. With this sauce spiced Palombaccio then cut into pieces and placed on a dish.

SWORD FISH OIL

Ingredients: 2 kg of swordfish from the bones clean and private, olio d'oliva extravergine, 6 cloves of garlic, 2 kg of dried cherry tomatoes with salt, oregano, laurel and pepper to taste.

Preparation: Cook the swordfish pieces steaming and salt, Take the jars and sterilizzateli, then you have thick swordfish, tomatoes and various herbs to 4 cm from. Fill the jar with olive oil to the brim and put them in a cool dark place.

POTATOES Spoleto

Ingredients: potatoes, olive oil, salvia, marsala, salt and pepper.

This preparation is used 500 g. new potatoes and not too large; wash, can be cleaned by scraping the skin tender and rinse well. After being dried are carved with a knife and there is inserted inside a sage leaf. It is then heat a cup of olive oil and cook the potatoes you are left, pinwheels often because they take the color from all sides. After half an hour season with salt and pepper and add three tablespoons of marsala. When this has evaporated, the potatoes are cooked.

It 'great side dish for pork cooked grilled.

Pan-fried MUSHROOMS

Ingredients 6 people: 4 large mushrooms, 200 g. olives fry, 150 g. odorini of cherry, 150 g. zucchini, 1 small eggplant, 2 sprigs of thyme, a sprig of parsley, 2 cloves of garlic, sale, pepe, and extra virgin olive oil.: 20 m.

Preparation: Clean mushrooms Porcini, wash and cut into thick slices, in the sense of the length., few at a time, with 3 tablespoons extra virgin olive oil, gradually transferring them on a plate with a paper towel; add salt and pepper and keep warm, (in the oven at 50 ° C).Fry the olives in the same pan with other 3 tablespoons of olive oil and the cloves of garlic, for a few minutes, stirring with a wooden spoon., sgocciatele with a slotted spoon and place them on absorbent paper with the mushrooms, process with the zucchini and eggplant., laveteli and cut in half, let them jump in the same pan with the sprigs of thyme and a pinch of salt over high heat for 4-5 minutes., fungi, zucchini and eggplant, mixed, gently and cook for 1-2 minutes. Sprinkle with chopped parsley and serve hot.

The frying pan is tastier if you add a few slices of bread lightly toasted and rubbed with garlic.

ARTICHOKES IN OIL

Necessary: artichokes, garlic, chilli, bay leaves, vinegar, water, lemon, olio d'oliva extravergine.

Preparation: remove the outer leaves and cut the tops until the artichoke is tender, leaving only the hearts, divide them into 4 the 6 cloves and remove any beards. As immerse in water acidulated with lemon juice (to avoid oxidation). Drain and blanch in a mixture of vinegar and water in equal parts; drain well and place the pieces of artichoke on straw paper or rags, taking care to turn them and if necessary to change the cloths that must be dry. As soon as the pieces seem completely dry put them in glass jars in each jar and add a clove of garlic, a piece of red pepper, a few bay leaves and two cloves. Cover with extra virgin olive oil, before closing the cans to wait that the oil level falls; if you need to add more oil and seal.

Be an excellent side dish of meat and fish after a few months.

GREEN TOMATOES IN OIL

Necessary: green tomatoes preferably round, sale, vinegar, olio d'oliva extravergine, garlic, chilli, oregano, other spices to taste.

Preparation: cut the tomatoes are still green sliced ​​not very thin, put them in layers in a bowl, sprinkling them with salt and let stand overnight. To particular well for about 6 hours, then soak them in vinegar and leave for 3 the 4 hours, then let them drain for about 12 hours. Then arrange in layers in glass jars sprinkling them with garlic, chopped fine, pepper into small pieces, oregano and other spices to taste. Cover with extra virgin olive oil, let stand, and perhaps add more oil. Seal the jars and open them again after a few months to enjoy a side dish spicy aroma.

EGGPLANT IN OIL

Necessary: eggplant, vinegar, water, sale, garlic, chilli, oregano, bay leaves, olio d'oliva extravergine.

Preparation: Peel the eggplant, slice and then cut into strips (If eggplant are small can be cut into thin slices), sprinkle with salt, arrange them in a colander and put on a weight for about 30 minutes, to release the liquid that forms. Wash and dip in a bowl in which there is a mixture of water and vinegar for about 4 hours, dripping well and put in jars; add garlic, chopped, small pieces of red pepper, oregano and bay leaves, cover with extra virgin olive oil, seal and store.

Consume after a few months as an appetizer or side dish to meat.

BLACK OLIVE OIL

Necessary: large black olives, vinegar, chilli, olio d'oliva extravergine.

Preparation: choose large black olives, bucherellatele with a pin and put them in a bowl covered with vinegar; let them immersed for three days. Drain well, let it dry and put them in a glass jar; cover with extra virgin olive oil adding a whole chili to each jar, let it sit before closing and add more oil if necessary.

Close tightly and consumed everything after at least 4 months.

BEANS IN PIGNATA

Ingredients 4 people: 400 g. white beans “cannellini”,
 3 cloves of garlic, 1 chilli, dirty e olio d'oliva extravergine.

Preparation: in a bowl, let soak in cold water for hours beans, Drain and place them in a large piñata. Bake near the fireplace on a low flame, gradually adding the hot water (This will help prevent the beans will burn).
 half cooked, add the 3 garlic and chilli. , serve hot with good bread.

Variants: you can sprinkle the beans with pesto pepper and bitter as drink a good red wine.

ROASTED PEPPERS OLIVE OIL

Preparation: Wash the peppers and put them perfectly healthy whole (without cutting or removing the stem) in the pan without oil. Let it cook in the oven until the skin shrivels and becomes dark. Then let cool and peel, divide into strips and arrange on serving platter covering them lightly with extra virgin olive oil. Salted only if necessary, sprinkle with chopped fresh parsley and chopped garlic and chili powder according to taste.

COOKIES OLIVE OIL

Ingredients: 200 g. of extra virgin olive oil, 300 g. flour “00″, 250 g. sugar, 125 g. icing sugar, 150 g. of potato starch, 2 fresh eggs, 60 g. unsweetened cocoa powder, a pinch of salt, a teaspoon of vanilla extract, a washed and grated lemon peel, a tablespoon of baking powder.

Preparation: Sift together the flour and stir, potato starch and cocoa powder. , the oil, sugar, vanilla and salt, the grated lemon peel and baking powder. (if the impact is a little’ hard, add cold milk).Formed such a smooth dough and wrap it in a towel, let stand in refrigerator for 12 hours, then proceed to roll into balls and place in a baking pan already hot at a temperature of 170 ° C for 15 minutes.

Remove from the oven, when they are cold sprinkle with plenty of icing sugar.

Ciambellone OIL

Preparation: Amalgamate 250 g. of sugar 4 eggs, add a teaspoon of baking powder, the last of a lemon rind, 4 hg. flour, 200 g. of extra virgin olive oil. Place the homogeneous mixture in a buttered casserole dish and cook in oven at 180 ° C for about 30 minutes.

HIT

Ingredients: Farina, olive oil, eggs, sugar.

S'impastano 350 g. of flour with 30 g. olive oil, 3 eggs, 50 g. powdered sugar and a pinch of salt. After working the mixture well, is from this the shape of a ball and is left to rest for an hour. Then splits into 2-3 shares and lie separately with a rolling pin to a thickness of 3 mm. Then cut the dough into many strips 4-6 cm. wide and 20-25 cm. of length, are tied elegantly or gives them some other way to pleasure, then fry them in plenty of boiling olive oil. They are served cold and sprinkled with vanilla sugar, or even seasoned with honey dissolved, a little wine or liquor. It 's the specialty of Carnival in Umbria.