Delicious Recipies
Treat yourself to high-quality and fresh ingredients, They are the success factor for a successful recipe.
Healthy and tasty recipes; prepared in a maximum time of 25 minutes.
Gazpacho Andaluz
4 portions
Prepared with our "Fruttato Leggero"
Ingredients:
6 medium-sized tomatoes
1 cucumber, 1 onion & 1 clove of garlic
4-6 slices of stale bread
4 tbsp olive oil & 2 tbsp apple or wine vinegar
5 dl cold water
salt & pepper
Cut the bread into small pieces and put into a large pan. Cut all ingredients to small pieces and place them on top of the bread. Add water, oliveoil and vinegar. Salt, pepper and let rest for 1 min..
Blend all ingredients with the hand blender to the desired consistency. The gazpacho can be sieved for a finer texture. Add some grated ginger for some extra freshness. Finish seasoning to your taste, and there you go!
Buen Provecho!
Panzanella
Portion to your desire
Prepared with our "Fruttato Intenso"
Ingredients:
friselle or stale bread
Onions, tomatoes, cucumber
Olives
Anchovies
salt & pepper
cold water in a medium sized bowl
Soak the friselle or the stale bread briefly in cold water and place them on a plate. Some salt and pepper, then drizzle with a generous dash of olive oil.
Dice the tomatoes, cucumber and onions or cut them to thin slices. Garnish the friselle or the stale bread slices with all and how much ingredients you like. Put a few anchovies on top and add some olives. Finish with a generous dash of olive oil on top.
Buon Appetito!
Tagliata Di Manzo
1 portion
Prepared with our "Fruttato Leggero"
Ingredients:
300gr beef fillet
1 tbsp olive oil
1 nut butter
Salt pepper
Sear the beef fillet on both sides. 1-2 minutes per side for Medium Rare, 2-3 minutes per side for Medium. Remove the meat from the pan. Let it rest on a wooden board for 1-2 minutes and turn once.
Set the oven with the "Upper grill function" to 230 degrees and preheat it . Cook the meat for another 4 minutes for medium rare and 5-6 minutes for medium. Let it rest again for a few seconds.
Cut the meat into strips and place it on top of each other. Drizzle with salt and olive oil. For presentation, serve the tagliata on a bed of rocket, radicchio trevigiano or cicorino rosso. The dish is ready!
Buon appetito!
Greek Salad
Portion to your desire
Prepared with our "Fruttato Intenso"
Ingredients:
Any kind of tomatoes you like
Feta cheese, cucumber, kalamata olives, red onion
Salt & pepper, oregano
Apple or wine vinegar
Dice the feta cheese, tomatoes, cucumber, cut the onion into rings. Put the olives and all the ingredients in a ceramic bowl and mix the ingredients together.
Season with salt and pepper. Add a generous dash of olive oil and a splash of apple or wine vinegar. Some oregano on top: done!
Kali Orexi!
Creamy Asparagus Risotto
4 portions
Prepared with our "Fruttato Leggero"
Ingredients:
1 bunch with approx. 20 asparagus stalks
3 cups of risotto rice, vialone or carnaroli
3 nuts of butter, 1/2 onion, 1 glass of white wine
salt & pepper , fresh vegetable broth
130gr Parmigiano Reggiano or Pecorino Romano
Separate the asparagus tips and cut the stalks to about 4cm long pieces. Boil the stalks in water for about 5 minutes. Then strain and place in a blending container. Add 80gr parmesan, salt, pepper, a little cooking water from the asparagus water and about 80ml olive oil. Blend with a hand blender until you get a smooth cream.
Fry the asparagus tips shortly in olive oil and put the tips aside to rest. Heat up the butter and fry the onion in the pan. Add the risotto and let it toast for a few minutes. Deglaze with white wine. Pour the vegetable stock up to about 1cm over the risotto and let it cook at medium heat.
As soon as the risotto has the right bite, add the asparagus cream and stir well for about 1-2 minutes until you get a creamy consistency. Add the asparagus tips and the dish is ready.
Buon Appetito!
Pasta All' Amatriciana
4 portions - preparation without olive oil
!!! Simply because it's a sensational dish !!!
Ingredients:
200gr Guanciale or Pancetta
600gr Pelati (San Marzano if possible)
500gr Bucatini or Spaghetti
1 glass of white wine, salt & pepper
50gr Pecorino Romano (24 months)
Fry the guanciale or pancetta in a pan at medium heat without any oil or fat until it's crispy. Then take out the guanciale or pancetta. Deglaze with a glass of white wine and let simmer at low flame.
Crush the pelati with a fork or blend them with a hand blender. Put the tomatoes in the pan and let reduce at medium heat. Add salt and pepper. Meanwhile, cook the pasta in salted water. Take it out 2 minutes befor the get "Al Dente". Keep 5-6 tablespoons of pasta cooking water separately in a cup to finish cooking.
Put the pasta in the tomato sauce, add the guanciale or pancetta. Add 5-6 tablespoons of pasta cooking water, let it cook for 2-3 minutes and constantly toss well. Swirl the pasta in the pan until the desired "Al Dente" level is reached. Add as much Pecorino Romano you may like: There you go!
Buon Appetito!
Creamy Asparagus Risotto
4 portions
Prepared with our "Fruttato Leggero"
Ingredients:
1 bunch with approx. 20 asparagus stalks
3 cups of risotto rice, vialone or carnaroli
3 nuts of butter, 1/2 onion, 1 glass of white wine
salt & pepper , fresh vegetable broth
130gr Parmigiano Reggiano or Pecorino Romano
Separate the asparagus tips and cut the stalks to about 4cm long pieces. Boil the stalks in water for about 5 minutes. Then strain and place in a blending container. Add 80gr parmesan, salt, pepper, a little cooking water from the asparagus water and about 80ml olive oil. Blend with a hand blender until you get a smooth cream.
Fry the asparagus tips shortly in olive oil and put the tips aside to rest. Heat up the butter and fry the onion in the pan. Add the risotto and let it toast for a few minutes. Deglaze with white wine. Pour the vegetable stock up to about 1cm over the risotto and let it cook at medium heat.
As soon as the risotto has the right bite, add the asparagus cream and stir well for about 1-2 minutes until you get a creamy consistency. Add the asparagus tips and the dish is ready.
Buon Appetito!
Baba Ghanoush
4 portions
Prepared with our "Fruttato Intenso"
Ingredients:
8 large aubergines (apx. 2kg)
1 bunch of parsley (35 gr.), 1 bunch of mint ( 35 gr.)
4 middle garlic cloves, 1 lemon, 1 pomegranate
tahine paste (4-5 TBSP), oliveoil (6 TBSP)
ground cumin (1 Teasp.), ground coriander (1 Teasp.)
salt & pepper, flatbread
Halve the aubergines and make several cuts with the tip of a knife. Brush generously with olive oil. Cook in the middle of the oven at 180 degrees for 60 minutes. Let cool for about 10 minutes. Scoop out the flesh of the eggplant and put it in a bowl. Mash the flesh with a fork until you get the consistency you like.
Add 6 tbsp olive oil and 4-5 tbsp tahini paste and the juice of 1 lemon and stir well. Add the finely chopped parsley and mint, finely chop the garlic or process it with a garlic press and add it. Finally add the ground coriander and cumin. salt and pepper.
For an extra fine pleasure, the mass must rest in the fridge for at least 1 hour before serving. We serve it in a medium ceramic bowl, add some chopped mint and parsley on top. Then garnish with pomegranate seeds and a generous dash of olive oil on top. Add a little warm flatbread and the dish is ready.
Sahten!