We know that we love olive oil for its taste and for its benefits. Frying vegetables with olive oil has recently been demonstrated to be a healthy cooking method – even healthier than boiling!
So why not thinking of a special, autumn treat? Pumpkin croquettes are savory, melting in your mouth…crispy on the outside! Frying them with olive oil will add a special taste to your preparation…and you will be free to enjoy!
Makes 15 to 20 croquettes, depending on the size
250 grams pumpkin, peeled and chopped
1 onion, chopped
1 chili pepper
1 cup vegetable broth
100 grams flour
50 grams parmesan cheese + additional 75 grams, finely grated
75 almond powder
Extra virgin olive oil to fry
In a pan, cook at mild temperature pumpkin, onion, chili pepper, salt and broth, until broth is totally absorbed and you obtain a dense puree.
Mix the pumpkin mixture with flour, 50 grams of parmesan cheese and mix well.
You will obtain a soft and sticky mixture.
Beat 2 eggs.
Mix almond powder and 75 grams parmesan cheese.
With the help of a spoon, take a small quantity of the mixture (like a walnut) and roll it first in the beaten eggs and then in the mix of almond powder and parmesan cheese.
Pour extra virgin olive oil into a deep pot, fill it half full. Remember that the pot walls should rise enough to avoid oil spillovers. Heat the oil – check that it has reached the boiling temperature by putting a small piece of mixture in the oil: small bubbles should appear. When you see the bubbles, put few croquettes at the time. Turn once or twice until they get golden brown.
Tuna tartare is one of the simplest dishes to prepare…no cooking at all! Tartare consists of raw fish (in this case – normally it is made with beef meat) diced and enhanced with other flavors. As usual, the success stays in the high quality of the ingredients you will use – especially mind about the quality of the tuna – make sure you buy very fresh tuna – ask if it is suitable for sushi. Tuna must be deep red colored and should not smell. Keep it in the fridge until use and until serving.
Tuna tartare with mango will easily impress your guests!
200 grams of fresh tuna
1 tablespoon onion, finely chopped
Salt (fleur de sel will be better)
2 teaspoons sesame seeds
2 tablespoons extra virgin olive oil
Few drops tabasco
Few drops of lime juice
Lime slices and peel to decorate
Cut in small dices tuna. Season with salt, tabasco, onion, sesame seeds, lime juice and extra virgin olive oil.
Cut mango in small dices and add to tuna.
Let refrigerate at least 1 hour before serving.
Decorate with lime peel and slices.
An easy and tasty recipe, with simple and genuine ingredients, enhanced by olive oil, quick and easy to execute, guaranteeing success and praise.
For 2 persons
1 sea bream of around 700 grams, ready for cooking
400 grams of potatoes, small size (Grenaille type)
250 grams cherry tomatoes
2 TSP of pitted black olives, preferably Taggiasche type
Rind of 1 biological lemon, finely grated
1 clove of garlic
Extra-virgin olive oil
Parsley (leaves from 2 or 3 stems)
Blanch for maximum 10 minutes the potatoes in boiling water. Strain and cut them in 2 or quarters, depending on the size.
Pre-heat oven at 200°C.
In a bowl, mix potatoes, cherry tomatoes cut in 2, the black olives, seasoning with 3-4 TSP of olive oil and the rind of the lemon, finely grated.
Pour on in baking pan suited for the oven.
Ground parsley leaves, garlic clove and 2 TSP of olive oil and fill the fish belly. Cover slightly the fish with the same mix.
Cook in oven for around 30 minutes, verifying from time to time: if the dish is too dry, pour gently with a bit of hot water.
Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.