First dishes
BUSIATE WITH PISTACHIO PESTO AND FRESH RICOTTA
Difficulty: 2/5
Cooking times: 20 minutes
Doses: 5 people
Ingredients:
- Sicilian durum wheat Busiate pasta: 500 g.;
- Fresh ricotta: 250 g.;
- Pistachio pesto: 3 spoons;
- Parmesan: 2 spoons;
- Basil: q.b.
- Black pepper: q.b.
- Integral WWF sea salt: q.b.
- "Essenziale" ginger seasoning oil: q.b.
Preparation:
Mix the ricotta with a whisk until it becomes a cream and add the pistachio pesto.
When the pasta is cooked, drain it and pour it into the pan together with the sauce, if it is dry add a little cooking water.
Serve the pasta, add the black pepper, preferably the parmesan or some tuft of ricotta, a few basil leaves, the Extra Virgin Olive Oil seasoning with Ginger and serve hot.
(If you like, after having placed it, you can add some Bronte pistachio grains).
Enjoy your meal!
GNOCCOLI WITH PRAWNS AND PISTACHIO PESTO
Difficulty: 1/5
Cooking times: 20 minutes
Doses: 5 people
Ingredients:
- Sicilian durum wheat Gnoccoli pasta: 500 g.;
- Red prawns: 10/15 red prawns;
- Pistachio pesto: 150 g.;
- Parsley: q.b.
- Garlic: 1 clove;
- Grillo Award-winning white wine: q.b.
- Integral WWF sea salt: q.b.
- “Angelicum” Extra Virgin Olive Oil: q.b.
- "Venere" cedar seasoning oil: q.b.
Preparation:
Clean the prawns by removing the head and the carapace.
For the sauce: put the heads of the shelled prawns in a pan with the Extra Virgin Olive Oil Angelicum, garlic and parsley. Add two spoons of Grillo white wine and let it evaporate. Then cook for about 30 minutes with the lid and a glass of water over a slow flame so that the comic is produced. If it dries, add a little water. As soon as it is ready, strain, add a few small pieces of shrimp and the remaining whole prawns and set aside.
Dilute the pistachio pesto with 3 spoons of pasta cooking water to obtain a soft cream.
When the pasta is cooked, drain it and pour it into the pan together with the sauce, the pistachio pesto, the prawns and let it stir for a few minutes. Serve the pasta hot.
Enjoy your meal!
BUSIATE WITH WILD FENNEL PESTO
Difficulty: 2/5
Cooking times: 30 minutes
Doses: 5 people
Ingredients:
- Sicilian durum wheat Busiate pasta: 500 g.;
- Pesto with wild fennel: 1 jar;
- Anchovy fillets: 3 fillets;
- Bread crumbs: 100 g.;
- Garlic: 2 spicchi;
- Integral WWF sea salt: q.b.
- "Essenziale" ginger seasoning oil: q.b.
Preparation:
Toast the breadcrumbs in a pan with a drizzle of Extra Virgin Olive Oil "Angelicum" and set aside.
Put 2 cloves of garlic in a pan with the "Angelicum" Extra Virgin Olive Oil, fry the garlic and then remove it. Add the anchovy fillets with a pinch of salt and cook for a few minutes. Add the wild fennel pesto and mix everything together.
When the pasta is cooked, drain it and pour it into the pan together with the sauce and a ladle of cooking water and let it stir for a few minutes. Serve the pasta, add a tablespoon of toasted breadcrumbs and serve hot.
Enjoy your meal!
GNOCCOLI WITH TUNA FILLETS OF THE MEDITERRANEAN
Difficulty: 2/5
Cooking times: 30 minutes
Doses: 5 people
Ingredients:
- Sicilian durum wheat Gnoccoli pasta: 500 g.;
- Mediterranean Red Tuna Fillets: 1 jar;
- Pachino cherry tomato: 10 small tomatoes;
- Small capers from Pantelleria: 50 g.;
- Olives in brine: 6 olives;
- Mint leaflets: q.b.;
- Garlic: 1 clove;
- Integral WWF sea salt: q.b.;
- “Angelicum Extra Virgin Olive Oil: q.b.;
- "Essenziale" chilli pepper seasoning oil: q.b.
Preparation:
Put 2 cloves of garlic in a pan with the Angelicum Extra Virgin Olive Oil, fry the garlic and then remove it.
Add 5 Pachino tomatoes and fry for a few minutes. Add the sliced pickled olives, the small capers from Pantelleria, the fillets of Mediterranean Red Tuna and finally the last 5 Pachino tomatoes. Season with a pinch of “Essenziale” chilli pepper seasoning oil and cook for a few minutes.
When the pasta is cooked, drain it and pour it into the pan together with the sauce and a ladle of cooking water and let it stir for a few minutes. Serve the pasta, add a mint leaf and serve hot.
Enjoy your meal!
BUSIATE WITH ZUCCHINI AND PISTACHIO PESTO
Difficulty: 2/5
Cooking times: 30 minutes
Doses: 5 people
Ingredients:
- Sicilian durum wheat Busiate pasta: 500 g.;
- Genoese zucchini: 1 kg.;
- Pistachio pesto: 1 jar;
- Bacon: 100 g.;
- Parmesan: 50 g.;
- Red onion: 2 onions.;
- Red garlic: 2 cloves;
- Black pepper: q.b.;
- Integral WWF sea salt: q.b.;
- "Angelicum" Extra Virgin Olive Oil: q.b.
Preparation:
Put in a pan 2 cloves of unpeeled garlic, the finely chopped onion and the bacon and let it brown with the Extra Virgin Olive Oil "Angelicum".
Add the diced zucchini and cook for about 15 minutes.
When the pasta is cooked, drain it and pour it into the pan together with the sauce, the pistachio pesto and a ladle of cooking water and let it stir for a few minutes. Serve the pasta, add cheese, pepper and serve hot.
(If you like, after having placed it, you can add some Bronte pistachio chips).
Enjoy your meal!
GNOCCOLI WITH ARTICHOKES AND TOMATOES
Difficulty: 2/5
Cooking times: 30 minutes
Doses: 5 people
Ingredients:
- Sicilian durum wheat Gnoccoli pasta: 500 g.;
- Ready Sicilian sauce: 300 ml.;
- Natural artichokes: 280 g.;
- Garlic: 2 cloves;
- Integral WWF sea salt: q.b.;
- "Angelicum" Extra Virgin Olive Oil: q.b.
- “Essenziale” ginger seasoning oil: q.b.
Preparation:
Fry the garlic clove in the pan and add the Sicilian sauce.
As soon as it is heated add the natural artichokes, a pinch of salt and black pepper. When the pasta is cooked, drain it and pour it into the pan together with the sauce and let it stir for a few minutes.
Serve the pasta, add a few leaves of basil, a drizzle of "Essenziale" ginger seasoning oil and serve hot.
Enjoy your meal!
CARRETTIERA BUSIATE
Difficulty: 2/5
Cooking times: 30 minutes
Doses: 5 people
Ingredients:
- Sicilian durum wheat Busiate pasta: 500 g.;
- Grated Pecorino: 150 g.;
- Pachino cherry tomato: 100 g.;
- Parsley: 1 tuft;
- Pepper: q.b.;
- Garlic: 2 spicchi;
- Integral WWF sea salt: q.b.;
- "Angelicum" Extra Virgin Olive Oil: q.b.
- “Essenziale” chilli pepper seasoning oil: q.b.
Preparation:
Chop the parsley.
Chop the clove of garlic, cut the Pachino tomatoes into small pieces and put everything in a pan with plenty of Extra Virgin Olive Oil "Angelicum", a pinch of salt and a pinch of pepper.
When the pasta is cooked, drain and pour into the pan together with the sauce. Add the grated pecorino, parsley and a ladle of cooking water and stir.
Serve the pasta, add the "Essenziale" chilli pepper seasoning oil and serve hot.
Enjoy your meal!
LENTIL SOUP
Difficulty: 2/5
Cooking times: 40 minutes
Doses: 5 people
Ingredients:
- Lentils of Villalba: 500 g.;
- Red onion: 1 big onion;
- Celery: 2 stalks;
- Carrots: 1 carrot;
- Bay leaf: 1 bay leaf;
- Integral WWF sea salt: q.b.;
- "Angelicum" Extra Virgin Olive Oil: q.b.
- “Essenziale” chilli pepper seasoning oil: q.b.
Preparation:
Keep the Villalba lentils in water for one night.
Coarsely chop onion, celery and carrot in a pan. Add the lentils, salt and bay leaf and cover with water.
Cook over moderate heat for 30 minutes. At the end of cooking, pour into a bowl, season with "Angelicum" Extra Virgin Olive Oil and serve hot.
(If you like light spicy add a dash of “Essenziale” chilli pepper seasoning oil before serving).
Enjoy your meal!
GNOCCOLI AND BREAD CRUMB
Difficulty: 2/5
Cooking times: 25 minutes
Doses: 5 people
Ingredients:
- Sicilian durum wheat Gnoccoli pasta: 500 g.;
- Anchovy fillets: 4 fillets;
- Parsley: 1 tuft;
- Bread crumbs: 100 g.;
- Garlic: 1 clove;
- Integral WWF sea salt: q.b.;
- "Angelicum" Extra Virgin Olive Oil: q.b.
- “Essenziale” chilli pepper seasoning oil: q.b.
Preparation:
Chop the parsley. Chop half a clove of garlic and brown it in a pan with 50 ml. of Extra Virgin Olive Oil "Angelicum", then add the breadcrumbs and stir for about 5-8 minutes until toasted.
In another pan, brown half of the chopped garlic clove with the “Essenziale" chilli pepper seasoning oil and add the anchovy fillets previously drained from the preserving oil.
When the pasta is cooked, drain it and pour it into the pan together with the garlic, the “Essenziale” chilli pepper seasoning oil and the anchovy fillets. Stir the pasta over high heat and add the toasted breadcrumbs and the chopped parsley.
Mix well with a ladle of cooking water and serve hot.
Enjoy your meal!
TRINACRIA SALAD
Difficulty: 2/5
Cooking times: 15 minutes
Doses: 5 people
Ingredients:
- Potatoes: 600 g.;
- Tomatoes: 300 g;
- Red onion of Tropea: 1 onion;
- Small capers from Pantelleria: 20 capers;
- Mediterranean Red Tuna: 200 g.;
- Olives in brine: q.b.;
- Origan: q.b.;
- Basil: q.b.;
- Black pepper: q.b.;
- Integral WWF sea salt: q.b.;
- “Venere” lemon seasoning oil: q.b.
Preparation:
Wash and boil the potatoes without peeling them by placing them in cold salted water for about 30-35 minutes (the precise cooking time varies according to the size of the same), then drain, peel while still hot, let them cool and cut into slices.
Peel the onion and cut it into thin slices; Wash the tomatoes and cut them in half; Put the capers in a colander and rinse them under running water to salt them a little.
Put the cherry tomatoes, onion, capers, olives, red tuna fillets, sliced potatoes in a large bowl and season with lemon extra virgin olive oil combined with oregano, chopped basil, salt and pepper. Mix everything gently and serve.
Enjoy your meal!
GNOCCOLI WITH ARTICHOKES AND PRAWNS
Difficulty: 2/5
Cooking times: 30 minutes
Doses: 5 people
Ingredients:
- Sicilian durum wheat Gnoccoli pasta: 500 g.;
- Natural artichokes: 1 jar;
- Shrimps: 400 g;
- Parsley: q.b.;
- Garlic: 2 spicchi;
- White Wine Alcamo DOC: ½ glass;
- Integral WWF sea salt: q.b.;
- "Angelicum" Extra Virgin Olive Oil: q.b.
Preparation:
Prepare a sauce with the tails of the prawns and set it aside.
Put in a pan 2 cloves of garlic with oil, let it brown and remove them. Add the natural artichokes and fry. Add the peeled shrimps and a pinch of salt, heat and deglaze with ½ glass of Alcamo DOC White Wine.
When the pasta is medium cooked, drain it and pour it into a pan, gradually add the comic and the sauce and stir in a low heat for a few minutes.
Serve the pasta with a sprinkling of chopped parsley and serve hot.
Enjoy your meal!
NORMA GNOCCOLI
Difficulty: 2/5
Cooking times: 30 minutes
Doses: 5 people
Ingredients:
- Sicilian durum wheat Gnoccoli pasta: 500 g.;
- Sicilian Tomato Sauce: 0,500 lt.;
- Eggplant: 300 g.;
- Salty Ricotta: 100 g.;
- Basil: q.b.;
- Integral WWF sea salt: q.b.;
- "Angelicum" Extra Virgin Olive Oil: q.b.
Preparation:
Cut the eggplant into cubes and sizzle them in a pan with a drizzle of Extra Virgin Olive Oil "Angelicum" until golden brown.
Heat the Sicilian Tomato Sauce in a pan. When the pasta is cooked, drain and pour into the pan together with the sauce.
Serve the pasta with aubergine cubes on top, grated salted ricotta, a few basil leaves and serve hot.
Enjoy your meal!
Secondi
BOILED BEEF WITH JELLY OF BLACK FLAVOR
Difficulty: 1/5
Cooking times: 20 minutes
Doses: 5 people
Ingredients:
- Beef meat cubes: 500 g.;
- Nero d'Avola jelly: 150g.;
- Carrot: 1 carrot;
- Onion: 1/2 onion;
- Celery: 1 celery;
- WWF integral sea salt: q.b.
- “Angelicum" Extra Virgin Olive Oil: q.b.;
Preparation:
Clean the vegetables and place the meat and vegetables in a pan of cold water.
Salt and simmer the broth for about 2 hours on a low heat. Foam from time to time.
At the end of cooking, filter the broth from the vegetables. Add the Nero d'Avola jelly to the meat and stir.
You can use the broth of the meat to cook some pasta or tortelli adding some pieces of meat.
Enjoy your meal!
BAKED CHICKEN
Difficulty: 2/5
Cooking times: 70 minutes
Doses: 4 people
Ingredients:
- Lamb meat: 1,5 kg.;
- Potatoes: 1,5 kg.;
- Garlic: 3 cloves;
- Rosemary: q.b.;
- Bay leaves: q.b.;
- Black pepper: q.b.;
- White Wine Grillo: ½ bicchiere;
- Integral WWF sea salt: q.b.
- “Angelicum" Extra Virgin Olive Oil: q.b.;
- "Essenziale" rosemary seasoning oil: q.b.;
Preparation:
Peel the potatoes, wash them, dry them, cut them into wedges and place them in a large pan with the garlic and rosemary. Take the meat and leave it to marinate for at least 2 hours in a bowl with "Angelicum" Extra Virgin Olive Oil, bay leaf, rosemary, sage, half a glass of white wine, lemon juice, a clove of garlic, salt and pepper.
At the end of the marinade, place the meat in the pan with the potatoes and bake in a preheated oven at 210° for 15 minutes.
After the indicated time, turn your roast lamb and cook it for another 15 minutes. Then lower the oven temperature to 180° and cook for another 40 minutes.
When cooked, place the potatoes and lamb on a plate, add a sprig of "Venere" rosemary seasoning oil and serve hot.
Enjoy your meal!
ARTICHOKE GRATIN
Difficulty: 2/5
Cooking times: 35 minutes
Doses: 5 people
Ingredients:
- Artichokes in oil: 1 jar;
- Milk: 1 lt.;
- Flour 00: 100 g.;
- Butter: 100 g.;
- Nutmeg: q.b.;
- Black pepper: q.b.;
- Integral WWF sea salt: q.b.
- “Angelicum" Extra Virgin Olive Oil: q.b.;
Preparation:
Melt the butter in a saucepan over low heat. When the butter is well dissolved, add the flour, stirring constantly so that no lumps form.
Remove the pan from the heat and add a pinch of salt, pepper and nutmeg. Then pour the milk, stirring constantly for about 10-15 minutes until the béchamel is thickened.
Cut the artichokes into slices and place them in a greased pan with Extra Virgin Olive Oil "Angelicum" and cover the artichokes well with the béchamel.
Cook in a preheated oven at 180 degrees for 20 minutes, serve and serve hot.
Enjoy your meal!
STUFFED SWORDFISH BAGS
Difficulty: 2/5
Cooking times: 20 minutes
Doses: 4 peeple
Ingredients:
- Swordfish: 8 slices of 50 g.;
- Coppery tomatoes: 100 g.;
- Garlic: 1/2 cloves;
- Green olives in brine: 30 g.;
- Small capers from Pantelleria: 25 g.;
- Bread crumbs:40 g.
- Integral WWF sea salt: q.b.
- “Angelicum" Extra Virgin Olive Oil: q.b.;
- "Essenziale" ginger seasoning oil: q.b.;
Preparation:
For the filling: Chop the green olives in brine and the small capers of Pantelleria with a knife, cut the tomatoes in half and cut them into cubes. In a bowl mix the breadcrumbs, the small capers of Pantelleria, the chopped green olives in brine, the chopped garlic clove, the diced tomatoes, half a tablespoon of "Essenziale" ginger seasoning oil and a pinch of salt.
For the swordfish: roll out the slices of swordfish and stuff each slice with the filling, roll the roll in the breadcrumbs and stop it with the toothpicks. Grease a baking dish with the "Angelicum" Extra Virgin Olive Oil and place the rolls inside. Put in a pre-heated oven at 180° for just 10 minutes.
When the fish rolls are golden on the surface, take them out of the oven and serve hot.
Enjoy your meal!
SICILIAN STUFFED PEPPERS
Difficulty: 2/5
Cooking times: 50 minutes
Doses: 5 people
Ingredients:
- Yellow peppers: 5 peppers;
- Ready Sicilian sauce: 500 ml.;
- Small capers from Pantelleria: 100 g.;
- Green olives in brine: 150 g.;
- Parmesan: q.b.;
- Black pepper: q.b.
- Integral WWF sea salt: q.b.
- “Angelicum" Extra Virgin Olive Oil: q.b.;
Preparation:
Cut the peppers lengthwise on a cutting board, empty them from the stem and seeds inside. Salt the peppers, place them in an oven dish and pour the sauce into each pepper. Add the capers and olives to your liking and sprinkle with parmesan.
Bake for 40 minutes at about 180° degrees and serve hot with toasted bread.
Enjoy your meal!
CHICKEN WITH CAPERS CREAM
Difficulty: 2/5
Cooking times: 50 minutes
Doses: 5 people
Ingredients:
- Chicken quarters: 5 quarters;
- Small capers from Pantelleria: 150 g.;
- Garlic: ½ clove;
- Mint: 10 leaf;
- Lemon peel: q.b.;
- Sage: q.b.
- Integral WWF sea salt: q.b.
- “Angelicum" Extra Virgin Olive Oil: q.b.;
Preparation:
Prepare the chicken quarters on a baking sheet; insert between the skin and meat some sage leaves in every quarter of chicken, sprinkle with salt and black pepper and cook in the oven at 180° C for about 50 minutes. Insert the capers into a mortar, add the mint leaves, the chopped garlic, a pinch of lemon peel, a pinch of salt, a drizzle of "Angelicum" Extra Virgin Olive Oil and turn vigorously until you create a cream of medium consistency.
Serve the chicken, sprinkle it on top with caper cream and serve hot.
Enjoy your meal!
DRIED TOMATOES STUFFED
Difficulty: 2/5
Cooking times: 5 minutes
Doses: 5 people
Ingredients:
- Dried Tomatoes in Oil: 1 package;
- Bread crumbs: 150 g.;
- Grated pecorino: 50 g.;
- Raisins: 50 g.;
- Pine nuts: 50 g.;
- Garlic: 1 spicchio;
- Mint: q.b.;
- Parsley: q.b.;
- Pepper: q.b.;
- Integral WWF sea salt: q.b.
- “Angelicum" Extra Virgin Olive Oil: q.b.;
Preparation:
Allow the dried tomatoes to dry on a towel. Roll out the breadcrumbs in a dish, add the pecorino cheese, chopped garlic and parsley, a pinch of pepper and salt, raisins, pine nuts, chopped mint and 3 tablespoons of "Angelicum" Extra Virgin Olive Oil. Mix everything together, open the tomatoes and insert the mixture into each tomato.
Close the tomatoes, fry a minute per side in a pan with a little "Angelicum" Extra Virgin Olive Oil and serve cold.
Enjoy your meal!
Desserts
BASKETS WITH FIG JAM
Difficulty: 2/5
Cooking times: 15 minutes
Doses: 5 people
Ingredients:
- Jam Figs: 1 jar;
- Flour 00: 500 g.;
- Eggs: 5 egg yolks;
- Icing sugar: 200 g.;
- Vanillin: 1 bustina.;
- Integral WWF sea salt: q.b.;
Preparation:
Soften the butter. Beat the egg yolks with the icing sugar, the vanillin and a pinch of salt. Make a fountain with the flour and pour the mixture in the center, then add the butter into small pieces and work it all together until you get a soft dough. Round the dough, wrap it in plastic wrap and let it rest in the fridge for about 30 minutes. Then roll out the short pastry about 1cm thick, cut it with a round shape and insert it in a mold for mini muffins.
Prick the bottom and bake at 180° for about 8 minutes, then remove the pan from the oven and with a wooden spoon, crush the center of the tartlets, forming the baskets and put them in the oven for another 8 minutes. Let them cool and then remove them from the pan, fill them with fig jam and serve.
(You can decorate it with one or half grapes).
Enjoy your meal!
CHEESECAKE AT THE ORANGE MARMALADE
Difficulty: 2/5
Cooking times: 15 minutes
Doses: 12 people
Ingredients:
- Biscuits: 350 g.;
- Butter: 100 g.;
- Fresh spreadable cheese: 500 g.;
- Whipped Cream: 250 g.;
- Sugar: 1 cucchiaio;
- Gelatine: 10 g.;
- Orange marmelade: 320 g.;
- Slices of Oranges: q.b.;
Preparation:
Finely chop the biscuits and add the melted butter. Pour the mixture into a baking pan covered with parchment paper and with the help of a spoon, compact the biscuit base well. Cool the mixture in the refrigerator for 10 minutes. Meanwhile, mix the spreadable cheese and the sugar in a bowl and add the isinglass after softening it in cold water for 10 minutes. Whip the cream and add it to the rest of the ingredients, stirring with a spatula from bottom to top. Pour the obtained cream on the biscuit base and cover the whole surface with the orange marmalade.
Leave to set in the fridge for at least 3 hours, garnish with a few slices of orange and serve.
Enjoy your meal!
TANGERINS CREPES
Difficulty: 2/5
Cooking times: 5 minutes
Doses: 4 people
Ingredients:
- Eggs: 3 medium eggs;
- Flour 00: 250 g.;
- Whole milk: 500 ml.;
- Butter: q.b.;
- Tangerine marmalade: 240 g.;
Preparation:
Take a large bowl with high sides and pour in the eggs. Beat the eggs with a fork, add the milk and mix the ingredients well. Put the flour in the bowl, with the whisk stirred vigorously to avoid the formation of lumps and continue stirring until the mixture is smooth, velvety and fluid. Then cover the bowl with plastic wrap and let the mixture rest in the fridge for at least 30 minutes. After resting, take a crepe maker or a non-stick pan, place it on the heat and grease it with a knob of butter. When it is hot, pour a ladle of dough needed to cover almost the entire surface of the pan. Cook for 1 minute over medium-low heat on one side. As soon as it is lightly browned, turn it on the other side and cook for about 1 minute.
When it is ready, place it on a plate, spread a spoonful of mandarin jam inside and/or on the surface and serve.
Enjoy your meal!
CUCCìA WITH COOKED WINE
Difficulty: 2/5
Cooking times: 5 minutes
Doses: 5 people
Ingredients:
- Wheat: 500 g.;
- Cooked wine: 300 ml.;
- Integral WWF sea salt: q.b.;
Preparation:
Leave the grain to soak for a whole day to make it swell and make it soft, taking care to change the water at least once. Drain and cook over low heat with water for about 1 hour and add salt for 10 minutes before removing from the heat.
When cooked, drain, let cool and season with the cooked grape must.
Enjoy your meal!
ORANGE SLICES IN PASSITO OF PANTELLERIA
Difficulty: 2/5
Cooking times: 5 minutes
Doses: 5 people
Ingredients:
- Oranges: 4 oranges;
- Sugar: 4 spoons;
- Cinnamon powder: 1 spoon;
- Dark chocolate: q.b.;
- Passito of Pantelleria DOC: 1 shot;
Preparation:
Peel the orange and cut it into round slices. Put the slices, quantity to liking, inside the cups and add the Passito di Pantelleria, a sprinkling of sugar and cinnamon.
Cover with a little bit of dark chocolate melted in a bain-marie, put the cups back in the fridge and serve cold.
Enjoy your meal!
Appetizers
BRUSCHETTE WITH CAPERS
Difficulty: 1/5
Cooking times: 15 minutes
Doses: 5 people
Ingredients:
- Bread: 12 slices;
- Small capers from Pantelleria: 2 spoons;
- Anchovy fillets: 4 fillets;
- Garlic: 1 clove;
- Red onion: 1 onion;
- Tomatoes: 5 salad tomatoes;
- Basil: some leaves;
- Integral WWF sea salt: q.b.
- “Angelicum” Extra Virgin Olive Oil: q.b.
- “Essenziale” chili pepper seasoning oil: q.b.
Preparation:
Drain the capers in warm water.
Put a drizzle of Extra Virgin Olive Oil "Angelicum" on each slice of bread and toast them in a pan for a couple of minutes on both sides. Rub the surface of the bruschetta still warm with a clove of garlic to give it a taste.
Put the tomatoes in small pieces in a pan, the finely chopped onion, the chopped basil, the capers, the anchovies cut into small pieces and a drizzle of oil and mix together. Put the sauce on the bruschetta with a spoon.
Enjoy your meal!
BRUSCHETTE WITH SWORDFISH BOTTARGA
Difficulty: 1/5
Cooking times: 5 minutes
Doses: 5 people
Ingredients:
- Bread: 12 slices;
- Swordfish Bottarga: 12 slices;
- Garlic: 1 clove;
- Lemon: 1 lemon;
- “Angelicum” Extra Virgin Olive Oil: q.b.
Preparation:
Cut the swordfish bottarga into very thin slices and leave it to macerate for a couple of hours in the Extra Virgin Olive Oil "Angelicum" with finely grated lemon peel.
Put a drizzle of Extra Virgin Olive Oil "Angelicum" on each slice of bread and toast them in a pan for a couple of minutes on both sides. Rub the surface of the bruschetta still warm with a clove of garlic to give it a taste.
Then put the slices of Swordfish Bottarga on the bruschetta and serve.
Enjoy your meal!
BRUSCHETTE WITH SICILIAN CAPONATA
Difficulty: 1/5
Cooking times: 5 minutes
Doses: 5 people
Ingredients:
- Bread: 15 slices;
- Eggplant caponata: 1 jar;
- “Angelicum” Extra Virgin Olive Oil: q.b.
Preparation:
Put a drizzle of Extra Virgin Olive Oil "Angelicum" on each slice of bread and toast them in a pan for a couple of minutes on both sides.
Put the eggplant caponata on the bruschetta with a spoon and serve.
Enjoy your meal!
JELLY, ANCHOVIES AND CHEESE
Difficulty: 1/5
Cooking times: 5 minutes
Doses: 5 people
Ingredients:
- Zibibbo jelly: 1 jar;
- Anchovy fillets: 40 g.;
- Cheese: q.b.
Preparation:
Cut the cheese into slices and place it on a serving dish.
Put an anchovy fillet over each slice of cheese and place the Zibibbo Jelly in the center inside a lettuce leaf.
Decorate the dish to taste with pickled olives, mozzarella balls and sliced radish and serve.
Enjoy your meal!
LENTICCHIE ON BREASTS OF FLAVORED ROSEMARY BREAD
Difficulty: 2/5
Cooking times: 75 minutes
Doses: 5 people
Ingredients:
- Bread: 10 slices;
- Lentils of Villalba: 500 g.;
- Pork bacon from Nebrodi: 40 g.;
- Onions: 2 onions;
- Bay leaves: 2 bay leaves;
- Cloves: 4 cloves;
- Nero d'Avola Wine from Alcamo: 1 glass;
- Integral WWF sea salt: q.b.
- “Angelicum” Extra Virgin Olive Oil: q.b.
- “Essenziale” rosemary seasoning oil: q.b.
Preparation:
Keep the Villalba lentils in water for one night.
Put the finely chopped onion in a pan and fry over low heat with the Angelicum Extra Virgin Olive Oil. Add the bay leaves, cloves and diced pancetta. When the seasoning is wilted add the lentils and cook everything blending with the wine.
Add the water flush to cover it all and continue cooking for at least 45-60 minutes in a covered pot, often checking that the pulses do not dry too much.
At the end of cooking, blend everything with a little oil and transfer it to the pastry bag.
Put a strand of “Essenziale” rosemary seasoning oil on each slice of bread and toast them in a pan for a couple of minutes on both sides.
Put the dressing of the pastry bag on the croutons and serve.
Enjoy your meal!
MOZZARE BALLS WITH TUNA BOTTARGA
Difficulty: 1/5
Cooking times: 5 minutes
Doses: 5 people
Ingredients:
- Mozzarella balls: 24 mozzarella balls;
- Tuna Bottarga: 100 g.
Preparation:
Grate the bottarga.
Dry the mozzarella balls well, pass them in the grated botargo until they are covered with as much as you like and serve.
Enjoy your meal!
MEDITERRANEAN BRUSCHETTE
Difficulty: 1/5
Cooking times: 15 minutes
Doses: 4 people
Ingredients:
- Bread: 10 slices;
- Dried tomatoes in oil: 400 g.;
- Mozzarella: 300 g. in small cubes;
- Small capers from Pantelleria: 2 spoons;
- Mediterranean anchovy fillets: 5 fillets;
- Garlic: 1 clove;
- Oregano of Sicily: q.b.;
- Integral WWF sea salt: q.b.
- “Angelicum” Extra Virgin Olive Oil: q.b.
Preparation:
Desalinate the capers in warm water. Put a drizzle of "Angelicum" Extra Virgin Olive Oil on each slice of bread and toast them in a pan for a couple of minutes on both sides.
Rub the surface of the bruschetta still warm with a clove of garlic to give it a taste. Put the mozzarella, a pinch of salt and the oregano on each bruschetta;
Finally, arrange the dried tomatoes in oil as desired, the chopped anchovies and the capers and serve them.
Enjoy your meal!
ARTICHOKE, RICOTTA AND HAM CAKE
Difficulty: 2/5
Cooking times: 50 minutes
Doses: 5 people
Ingredients:
- Shortcrust pastry: 1 pack
- Natural artichokes: 280 g.
- Cooked ham: 100 g.
- Fresh cheese: 150 g.
- Garlic: 1 clove
- Parsley: q.b.
- Black pepper: q.b.
- Integral WWF sea salt: q.b.
- “Angelicum” Extra Virgin Olive Oil: q.b.
Preparation:
In a non-stick pan heated with a couple of spoons of Angelicum Extra Virgin Olive Oil, sauté the garlic clove with a little parsley. Drain the artichokes au naturel, cut them into slices and put them in the pan with a pinch of salt and pepper, leaving them to flavor. Remove the garlic and let it cool.
In a bowl mix the ricotta with the eggs, add the diced mozzarella, the chopped cooked ham and half of the artichokes; salt and pepper. Cover a round baking tray with parchment paper, lay the roll of brisée pasta on it and pierce the bottom with a fork. Pour the contents of the bowl, level and decorate the surface by arranging the remaining slices of artichokes and tufts of ricotta.
Bake in a preheated oven at 180 degrees for 40-45 minutes and serve warm.
Enjoy your meal!
