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. Ingredients: 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. Directions: 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.
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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 Ingredients: 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) Directions: 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. Another delicious, sweet treat made using extra virgin olive oil! On the outside, it appears like any regular cake, but when you cut into it, you will discover a creamy, bittersweet lemon heart that is refreshing and that will melt lusciously in your mouth. As always, it is made with genuine ingredients and can be easily prepared. For a cake pan that is 22 cm in diameter. Ingredients: For the dough 200 grams of flour 60 grams of almonds, finely chopped 2 eggs 150 grams of sugar 60 grams of almond milk 100 ml extra virgin olive oil Lemon zest 1 tsp baking powder 1 pinch of salt For the lemon curd 50 ml of lemon juice (1 big lemon) 250 ml of water 50 grams of cornstarch 150 grams of sugar Lemon zest, grated Powdered sugar for decorating Directions: Prepare the lemon curd
Prepare the base/dough
Suggestions:
Cookies are perfect at any time of the day and any time of the year! These hazelnut and extra virgin olive oil are really delicious. Their taste and texture are great. Using extra virgin olive oil in cookie dough will make them lighter and healthier. The combination of extra virgin olive oil and hazelnut is perfect, creating a special, intense taste that everyone will love. To add extra yummy, dip cookies in melted chocolate…divine!! For around 30 cookies Ingredients: 250 grams of flour 50 grams of chestnut flour 100 grams of hazelnuts, finely chopped 2 eggs 100 ml extra virgin olive oil 80 grams cane sugar – muscobado for a more intensive taste Optional: melted chocolate for coating cookies Directions: In a mixer bowl, mix flours and hazelnuts with sugar. Add eggs one at the time and slowly add the extra virgin olive oil. Do not overmix the dough. When well combined, wrap in plastic film and set aside in the fridge. The dough will be quite soft and sticky so the more you leave cookie dough in the fridge, the better. I left overnight. With a pin roll, roll the cookie dough 0.5 cm high, cut the cookies with a cookie cutter and place them in a baking pan covered with baking sheet. Pre-heat oven at 180° - or less if your oven is very strong. Bake cookies for 12 minutes, minding that they do not get too colourful – in that case, remove from the oven. Let cool. Suggestions: Melt around 50 grams of dark chocolate, dip half of each cookie to coat it. Let cool on a baking sheet. |
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