Recipes with extra virgin olive oil
Cooking with extra virgin olive oil
Our oil is recommended for the local dishes such as, risotto with Garda Lake fish and pike with polenta.
Olive oil is perfect for a raw, natural use, to dress bruschetta, salads and different vegetables dishes.
This local traditional dish is present in different part of Northern Italy: carbonera is a peasant food.
The essential ingredient is cornmeal which was cooked with different ingredients: poor people used what was available in their sideboard and could easily be cooked with polenta.
Carbonera malcesinese (or gardesana)
Cooking carbonera consists in adding cheese left-overs and olive oil to traditional polenta.
– 1 kg of cornmeal
– 4 litres of water
– 2 kg of cheese of 4 different types: Grana Padano, seasoned Monte Veronese, fresh Monte Veronese, sweet Gorgonzola and spicy Gorgonzola
– 30 g of extra virgin olive oil
Bring water to the boil and sprinkle cornmeal in it while stirring quickly and constantly. Keep on stirring and cook for 45 minutes: be careful not to let cornmeal stick to the pan bottom. When cooking is almost over, add cheese and olive oil.
Bruschetta with tomato
for 4 people
– 2 spoons extra virgin olive oil
– 4 tomatoes
– 4 slices Tuscan bread
– 1 garlic clove
– 6 leaves basil
Wash tomatoes with care and lightly cooked them for a few minutes in boiling water. Peel off their skin, remove the seeds and dice them. Put them in a bowl, break the basil leaves into pieces and add olive oil, salt and pepper. Let them rest for about 30 minutes. Toast the slices of bread or cooked them lightly in a pan, rub them with garlic and sprinkle tomatoes over them.
Pickled vegetables in oil
for 2 500 g glass jars
– 1 litre extra virgin olive oil
– 1/2 litre white vinegar
– 1/2 litre water
– 1 glass white wine
– 1 spoon sugar
– 200 g carrots
– 200 g little onions
– 150 g white cauliflower
– 150 g green beans
– 2 peppers of your choice
– 2 bay leaves
Wash and clean all vegetables with care. Cut them in regular pieces, except the onions. Bring white vinegar, wine, sugar, water, salt, pepper and bay leaves to a boil. Add carrots, green beans, cauliflowers, onions and at last, the peppers. Let them boil for a few minutes. Take off the vegetables and let them cool down. Put them in sterilised hermetic sealed glass jars and cover them with olive oil. Seal the jars and wait at least 30 days before opening.
Spaghetti with garlic olive oil and chilli pepper
for 2 people
– 50 g extra virgin olive oil
– 160 g spaghetti
– 2 cloves garlic
– 2 spicy peppers
Warm up olive oil in a pan and brown the garlic. Add peppers, but be careful not to fry them. Cook spaghetti “al dente”in a saucepan. Drain spaghetti and cooked them in the pan for a few minutes.
Bigoli with lake sardines
This is a typical dish of Lake Garda, perfect for the summer, easy and delicious
INGREDIENTS FOR 4 PEOPLE
300 grams of lake sardines
400 grams of bigoli
a garlic woodpecker
10 cherry tomatoes
salt and pepper
extra virgin olive oil
Parsley FRESH CRUSHED
pasta with seafood recipe
1) First clean the sardines pulling away scales and bones and cut into small pieces.
2) put in a pan a little olive oil with sardines tomatoes cut into slices and cook until sardines will be dissolved, miraccomando not browned.
3) turn off the heat and add chopped garlic and parsley .aggiustate of salt and pepper.
4) boiled bigoli, drain and place in the pan making stir in the sauce, adding even A HANDFUL OF FRESH PARSLEY piping hot TRITATO.servite.
this delicious dish we match a glass of Lugana, white wine that goes well with this piatto.buon appetite !!!!