This is not even a recipe. It is so so so easy that reading it takes longer than preparing it. It is just that scallops are SO delicious and we don’t want you to miss to taste them with balsamic vinegar. Just few drops - few yet sufficient to give your palate a memorable experience.
Normally scallops are fried in butter - try with extra virgin olive oil, they will remain delicious - and healthier.
For 4 servings
2 TBSP extra virgin olive oil
arugula to decorate
In a pan, heat extra virgin olive oil. Add the scallops and fry them for maximum 2 minutes per side - check to ensure that they do not burn or over cook.
Set in a dish, add few drops of balsamic vinegar.
Decorate with arugula.
The new year has started and although it is time for good resolutions after holiday period’s parties, outside it is so grey that some good comfort food is really necessary.
This soup is rich and hearty - perfect for dinner or lunch...the combination of lentils and tomatoes is intensified by a bit of garlic that adds more taste to the soup.
As many of our recipes, the preparation is extremely simple and quick! You can even simplify your life by using canned lentils! In that case you will be surprised how quick it can be to prepare a delicious meal!
Make sure you prepare enough...everybody will ask for more! Should there incredibly be any left-over you can still keep it in the fridge, heat it and eat it the day after - or you can also freeze it!
For 4 servings
200 grams of dried lentils - or 2 cans of lentils
16 cherry tomatoes
1 garlic cloves
3 TBSP of extravirgin olive oil
Set lentils in a large bowl and cover with water. Let them soak overnight.
Drain them, set them in a pan, cover well with water and cook for around 20 minutes till tender.
Drain the lentils.
In another pan, heat the 3 tablespoons of extra virgin olive and oil with garlic, for a around 1 minute at medium temperature.
Wash and cut in 2 the cherry tomatoes. Add them to the garlic, stirring continuously for a 3 minutes.
Add the lentils and salt, stir for 2 minutes. Add 2 glasses (around 200 ml each) of water, cover and let it cook for 5 minutes after the soup starts to boil.
If you prepared too much pesto with our recipe of Pasta al Pesto, here is how you can re-use pesto for a nice appetizer.
1 roll of pie-crust pastry
4 TBSP pesto prepared as follows: 50 grams of basil leaves, possibly small and bio, 1 garlic clove, 5-6 TBSP extra-virgin olive oil, 50 grams of parmesan and dry pecorino cheese, 3 TSP pinenuts.
Prepare the pesto sauce:
Gently wash and dry the basil leaves. Put them in the bowl of a blender, add the garlic clove, peeled, cheese in small pieces, pine-nuts and the extra virgin olive oil. Blend till you obtain a thick cream.
Pre-heat oven at 180°C (340°F).
Spread the pie-crust pastry.
Spread a thick layer of pesto on it.
Roll. Gently cut in rolls around 1.5 cm thick.
Lay the rolls, cut edge up, in the baking pan covered with cooking foil. Cook for 15 to 20 minutes, do not overcook. Let it cool.
Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.