Recipes from different Italian regions using IL TRIONFO extra virgin olive oil

Recipes of the moth
FOOD DESIGN - TUNA CHI

 

 
 

Piemonte and Valle d’Aosta
Chick pea soup
Ingredients for 4 people:

Decisivo (strong)  extra virgin olive oil
300 gr, dried chick peas
200gr. Pig skin,
2 table spoons of flour,
1 clove of garlic, a sprig of sage, 2 carrots,
2 celery sticks, 2 stock cubes, oil, salt.
  Preparation:

Boil the pig skin for  30 min., drain and cut into strips. Leave the chick peas to soak with two handfuls of salt for two days, changing the water after the first 12 hours. Drain and coat them with  flour in the casserole dish and add a litre and a half of water, 5 tablespoons  of oil, the garlic and sprig of sage. Bring to the boil and  add two stock cubes, the carrots and celery (washed and cut into cubes), then the pig skin. Simmer for an hour. Add salt and pepper before serving
   
 

Lombardy
fried polenta

Ingredients for 4 people:

Decisivo  strong extra virgin olive oil

500 grams polenta flour
white flour
water
bread crumbs 

 


  Preparation:

Prepare the polenta following the instructions, cool and cut into slices. Prepare a batter with water and flour and dip each slice of polenta into it. Then coat each slice with breadcrumbs and fry in boiling oil until golden on each side

 
 

Veneto
Baccalà alla Vicentina (dried fish)

Ingredients for 4 people:

1 dL  delicate extra virgin olive oil IL TRIONFO
500 grams  Baccalà (dried fish)
gr. 300 onions, 2-anchovies
1/4 litre fresh milk – a little white flour
g. 50 grated ‘grana’ cheese
a handful of chopped parsley
salt and pepper.


  Preparation

Soften the fish by pummelling it with a wooden hammer  and soak it for two days, changing the water several times. Cut off the skin, open the stomach and remove the bones. Remove salt and bones from the  anchovies and crush them with parsley and garlic. Sprinkle this mixture over the opening in the dried fish and add grated parmesan cheese. Close the fish, cut into 3.centimetre thick slices, coat with flour and a handful of parsley. Place the fish in an oiled earthenware dish. Fry the onion in Camolio oil and pour over the fish, add salt and pepper and cover with milk. Simmer for four hours, stirring the fish now and again to prevent it from sticking to the bottom of the dish. Serve with polenta 
   
 
 

Friuli Venezia Giulia
Crostoli

Ingredients for 4 people


strong extra virgin olive oil  Camolio decisivo

flour - 250 g  1 egg
sugar - 100 g
Butter - 100 g
Vanilla - 1 envelope
lard or frying oil, icing sugar
Salt

 

Preparation:

Beat the eggs in a bowl with the sugar until frothy. Add melted butter and mix. Fold in  pinch of salt, vanilla and sieved flour until you get a smooth soft paste.  Place on a floury surface and knead it until bubbles are formed. Cover with a cloth and leave for at least 30 minutes. Roll out thinly using a rolling pin and cut into strips with a pastry cutter with a sheared edge and twist the strips in different ways. Throw the pastry strips into boiling oil or lard and  when golden remove from the fat and drain them on kitchen paper to remove excess oil. Sprinkle icing sugar and serve with sweet wine.

   
 
 

Liguria
 Orata alla Genovese  Genoa bream

Ingredients for 4 people

1 dl. Delicate extra virgin olive oil Camolio Delicato
1 ,200 kilos bream
1 Kg new potatoes
80 g black olives
200g cherry tomatoes
2dl fish stock
1 garlic clove, parsley

 

Preparation

Remove the skin, wash the fish and place in a casserole dish on a bed of sliced potatoes, crushed garlic and oil: pour oil over the bream and put in the oven. After 10 minutes, add black olives, chopped parsley, cherry tomatoes cut into quarters and fish or vegetable stock. .Cook for about 25 minutes. The potatoes should not be dry

   
 
 

Emilia Romagna
Marinated eels

For 4-5 people : 


Camolio Delicato extra virgin olive oil

1 Kg eels,
3 bay leaves
1 litre vinegar
2 cloves of garlic
3 cloves
1 sprig of rosemary, salt and pepper

 

 

Preparation:

Wash and slice the eels (one large eel is best) but don’t skin them, cut off  heads and tails. Gut them and wash them well. Place the pieces in an oiled dish with a bay leaf and salt and pepper. Bake for about an hour. Remove the pieces, let them drip and place them close together in a casserole dish, leaving no spaces between them. Boil for a minute a litre of vinegar, salt, some peppercorns, 2 cloves of garlic, 2 bay leaves, a sprig of rosemaryand 3 cloves. Pour  over the eels. Cover and leave for at least three to four days, turning the pieces of eel from time to time. 

   
 
 

Molise-Umbria
LAMB WITH OLIVES
 

Ingredients for 4 people


Strong extra virgin olive oil camolio decisivo

1 kilo boned leg of lamb,
2 salted anchovies,
15 black olives
stock, garlic, vinegar, flour
3 stalks of majoram,
butter, salt and peppe
butter, salt and pepper



  Preparation:

Chop up 2 garlic cloves with the majoram leaves, boned and de-salted anchovies and stoned olives Cut the leg of lamb into slices, wash in water and vinegar and dry. Brown on all sides in 30 grams butter and 4 tablespoons of oil. Add anchovy and olive mixture, vinegar and when the vinegar has evaporated, dust with flour; pour over 1dl of hot stock, salt and pepper to taste and cook for 90 minutes, adding more stock now and again to prevent the lamb from sticking to the bottom.

   
 
 

Campania
Neapolitan pizza


Ingredients for 1 person:

strong extra virgin olive oil Camolio decisivo

250 g dough
150 g tomato pulp
origano
basil


  Preparation:

Place the dough on a floured surface. Press the dough with your hands to get the shape you want. Cover with tomato sauce, oregano, 2 or 3 leaves of basil, leaving a 2cm rim with no topping (the “frame”)  drizzle over plenty of oil and bake for  20 minutes in a hot oven .
   
 
 

Sicily
Pasta with sardines

Ingredients for 6/8 people
strong extra virgin olive oil Camolio
I kilo wild fennel


500 g sardines,
600g.  buccatini pasta

2 chopped onions
6 salted anchovies
50g. pine nuts,
50g. sultanas,
50g.toasted chopped almonds, saffron



 
Preparation:

Boil the fennel shoots in salted water and keep the water to cook the pasta in. Remove the bones and heads from the sardines. Chop the fennel shoots and onion and fry in the oil with the de-salted anchovies, a pinch of pepper, the pine-nuts, the saffron diluted in a little water, sultanas soaked in warm water and add half of the sardines. When the sardines are browned, mix all together to get a smooth sauce. Cook the buccatini in the fennel water until they are al dente. Drain and place in a dish with two thirds of the sauce and mix well. Cook the rest of the sauce with the rest of the sardines in a frying pan with a little oil. Pour over the buccatini and sprinkle with the chopped toasted almonds. Bake in a hot oven for 10 minutes and sprinkle with toasted breadcrumbs
   

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