MEDITERRANEAN FRESH-STYLE COD

MEDITERRANEAN FRESH-STYLE COD

A dish that celebrates the richness of Mediterranean flavors: garlic, oil, pitted olives, capers, chopped parsley , Extra Virgin Olive Oil and tomato, creating a tasty sauce. With this recipe and the choice of ingredients, our chef takes us directly from the Ligurian coast to the Amalfi Coast,
A simple preparation but full of aromas, absolutely worth trying.

Preparation time
5 minutes
Cooking time
20 minutes
Portions
4 people

Ingredients

1 soaked cod fillet

500 g of tomato puree

1/2 clove of garlic

200g of pitted Taggiasca olives

2 tablespoon  Capers

Parsley

Extra virgin olive oil D.O.P

Flour, salt , pepper

Preparation

Flour the cod steaks already soaked, skinless and well dried.
Fry them in a non-stick pan with oil on both sides.
Once the crust has formed, set them aside.
In the same pan, add a drizzle of extra virgin olive oil, garlic, pitted Taggiasca olives, capers and chopped parsley.
Add a can of tomato puree, a pinch of salt, a pinch of pepper and cook.
Add the golden cod to the pan, lower the heat and simmer for about 4 minutes, let it rest for 2 minutes before serving.

As a final touch of class and good taste, a splash of Excellent Extra Virgin Olive Oil D.O.P. , two drops of flavored Extra Virgin Olive Oil D.O.P ,

 

and a wish for bon appetit !

Bella di Cerignola Olive

Bella di Cerignola Olive

It is the largest olive in the world by elongated and bellied shape.

Bella di Cerignola is the largest olive in the world. Green or black in color, this typical Apulian variety has conquered the tables all over the world thanks to its high quality. Its cultivation has always been an important activity for Cerignola, a municipality in the province of Foggia, located in the north of Puglia, from which the fruit takes its name. In this setting, the Fratepietro farm cultivates these special olives, respecting the seasonal cycles of nature. To preserve the beauty and integrity of the fruits, the staff of the Fratepietro farm picks the olives by hand directly from the tree when they have reached the right degree of ripeness. Carefully selected, they are transformed and preserved in water and salt, according to ancient family recipes.

 

Bella di Cerignola is the olive by the oval and bellied shape immediately recognisable. The importance of the shape and the consistency of the flesh anticipates the tantalising and fresh taste. They are great when eaten alone, are the headliners in the aperitifs and accompanying cured meat and cheese based dishes. They are perfect with wine, the olives Bella di Cerignola enhance  cocktails giving them a particular aromaticity.

Pesto-Perfect Italy: Liguria

Pesto-Perfect Italy: Liguria

If there is one aroma that unifies Liguria—the region that arcs along Italy’s northwestern coast, joining France to Italy, Alps to sea—it’s Genovese basil.

Fragrant bouquets of basil line the stalls at outdoor markets and sit in windowsills, wafting a scent as pure as it is intense. And if you ask any locals the one food that showcases their world-famous basil, they won’t hesitate to answer: PESTO.

The leafy, sweet herb is protected by the European Union with DOP (Denominazione di Origine Protetta certification) status—meaning it has to be grown in this region.

 

The ingredients are few in a traditional pesto Genovese. But they need to be as specific as they are fresh: Parmigiano-Reggiano and Pecorino Sardo cheeses, Tuscan pine nuts, garlic from nearby Vessalico, salt, and extra-virgin oil from the region’s Taggiasca olives.

And, of course, bright green Genovese basil.

 

In Liguria, locals add a dollop of pesto to their minestrone soup and slather it on bread. But the most common way to consume it is also the most classic: on pasta—especially Trofie,  or twists,  which can hold on to the slippery pesto.

 

TAGLIATELLE SAFFRON CHAMPAGNE RECIPES IDEA

TAGLIATELLE SAFFRON CHAMPAGNE RECIPES IDEA

HELLO ,,

to give and receive and recreate unforgettable moments, with love and good wishes.

Let’s put a wonderful, appetizing and super recipe on the table.

 

TAGLIATELLE SAFFRON CHAMPAGNE WITH LAMB RAGU’

Tagliatelle with lamb ragu’ is a good and easy pasta dish with a rich and full-bodied flavour! The recipe lends itself well to enriching a holiday menu!

A very tasty and delicate sauce at the same time that delights the palates of gourmets!

 

DOSES PER 5 people

PREPARATION 30 minutes

COOKING 1 hour and 10 Minutes

TOTAL TIME 1 hour and 40 Minutes

 

Ingredients

1 kg Lamb

5oo gr  Tomato puree

1 glass White wine

2 clove Garlic

1 Onions

to taste Extra virgin olive oil

to taste salt and pepper

500  Gr  Tagliatelle with saffron and champagne

 

Method

Finely chop the garlic and onion then fry them quickly with about 5 tablespoons of extra virgin olive oil.

add the lamb meat , then lightly salt and pepper them.

Add the wine and let it evaporate, then add the tomato puree and a couple of spoons of hot water. Cover and let the lamb sauce cook for about an hour, it will depend on the type of meat (more or less young). Finally, turn off and keep aside.

 

Cook the tagliatelle in plenty of lightly salted water, al dente then stir in the sauce for about 2 minutes

and serve with plenty of Parmigiano Reggiano.

A good glass of wine to accompany this dish is a delight !

 

TAGLIATELLE SAFFRON & CHAMPAGNE WITH COURGETTE FLOWERS

TAGLIATELLE SAFFRON CHAMPAGNE with courgette flowers, speck are a succulent, simple and quick first course. The pasta combined with the trio of courgette flowers, speck is able to express itself in a unique taste and aroma.

DOSES PER 4 people

PREPARATION 20 minutes

COOKING 15 minutes

TOTAL TIME 35 Minutes

 

Ingredients 

400 gr. TAGLIATELLE SAFFRON CHAMPAGNE INAUDI

70 gr. of courgette flowers

3 gr. of saffron

50 gr. of cream

to taste brandy

to taste salt

to taste pepper

 

Method

Fry the speck in a pan over low heat with oil and garlic for 2 minutes

Add the courgette flowers and blend with brandy for another 2 minutes

Now add the cream and saffron and finish cooking the resulting sauce for 6/8 minutes

In the meantime, cook the TAGLIATELLE SAFFRON CHAMPAGNE in a saucepan with salted boiling water

Season with salt and pepper and serve by grating a little Parmigiano Reggiano over the pasta. 

 

 

 

 

Olive oil selection

Olive oil selection

OIL AND FOOD

PAIRING

OLIO is the extra virgin to be used raw or for cooking in the kitchen. Its versatility depends on the equilibrate taste that comes from a strong harmony between bitter and spicy. People are captivated by the flowery smell where notes of tomato and aromatic herbs stand out. The palate is conquered by almond notes and especially  by the hints of freshly cut grass . To the taste you are pleasantly surprised at the end: a spicy and lightly bitter aftertaste. Oil is the ideal ingredient to enhance white meat based dishes, salads, vegetables, steamed and boiled fish,fresh cheeses like mozzarella or ricotta, pinzimoni and hot bruschetta with homemade bread.

The characteristics of a quality extra virgin olive oil

A quality oil can only be obtained with an excellent raw material, that is, with good olives. The harvest should be carried out by hand, while anti-cryptogram and chemical treatments should be avoided: this is the reason why it is desirable to prefer oils that boast an organic certification. The olives must be harvested at veraison, and attention must be paid to excessive ripening; in general, it should be remembered that the characteristics of the product worsen the more stressful and long the milling process becomes. Finally, it is essential that the pressing is carried out cold.

The peroxides

When talking about oil, it is important to know about peroxides. What is it about? Very simply, they consist of oxidative alterations which represent a symptom of the aging and degradation of the oil. As time passes, a natural increase in peroxides occurs, which results in rancidity; Thus, products are formed that make both the smell and the taste less pleasant. This explains the reason why, when the oil is put on the market, the peroxide level must be as low as possible. This value is also regulated by law, which provides a maximum value of 20.

How to recognize a quality olive oil

As regards acidity, the law establishes that it cannot be higher than 0.8%, although it would be desirable if, from a quality point of view, the acidity reached a maximum of 0.4%. Polyphenols are also very important, as they are reduced as the oil ages. Polyphenols are nothing more than antioxidants, substances that help prevent numerous diseases, including atherosclerosis and tumors, as well as slowing down aging. It is clear, therefore, that the higher the polyphenol content, the more the beneficial properties of the product increase. Furthermore, polyphenols cause the oil to age more slowly.

Visual evaluation

A visual check of the characteristics of the oil allows you to understand its strengths and weaknesses. So how to do it? Simply pour a modest amount of product into a glass and then check whether it is fluid: just swirl it along the walls of the container. The best oils are characterized by reduced fluidity, while the more fluid ones have a high content of polyunsaturated fatty acids, as is the case with seed oil.

The olfactory test: here’s how it’s done

Another evaluation that should be carried out is the olfactory one. To proceed, the oil must have a temperature between 27 and 28 degrees: simply warm the glass with your hands. At this point, you cover the glass with one hand and then uncover it, to inhale deeply. In this way it is possible to realize the various scents that come from the product, with aromas that, depending on the case, can be very intense or barely perceptible.