Anchovies with rosemary

Ingredients for 6 people

1 kg of fresh,

clean and boned anchovies,

2 eggs,

a pinch of nutmeg,

breadcrumbs,

1 finely chopped clove of garlic,

1 bunch of finely chopped rosemary,

extra virgin olive oil for frying,

salt.

 

In a large bowl mix the breadcrumbs with the chopped garlic and rosemary and add a pinch of salt. In a separate container, beat the eggs adding a pinch of nutmeg and dip the boned anchovies first in egg and then in bread crumbs. Fry them in extra virgin oil until golden, drain, dry on the absorbent paper and serve hot.

Mussels with saffron

Ingredients for 4 people

3 Kg of mussels in shell,

1 chopped onion,

1 bunch of parsley leaves,

1 bay leaf,

1 cup dry white wine,

½ dl of extra virgin olive oil,

1 packet of saffron powder.

 

Clean the mussels with a wire brush and wash several times.

Put all the aromatic plants,  including the chopped onion, in a saucepan

and heat over medium heat, then add the mussels taking care to cover with

a lid until the mussels open (throw away those that remain closed). Now remove

some shells and place them in a large serving dish: pass the cooking water through a sieve and return the broth full boil,

add the white wine and emulsify with extra virgin olive oil, mix again adding the saffron. Pour the sauce over the mussels

in a serving dish and serve.

Fisherman's Maltagliati

Ingredients for 4 people

350 g of wheat flour,

1 kg of clams (preferably neck),

1 cuttlefish,

1 clove of minced garlic,

1 tablespoon of chopped parsley,

red chili pepper as desired,

2 ladles of tomato sauce,

1 dl extra virgin olive oil oil,

salt.

 

First of all, soak the clams in salted water leave them to spurge.

Once you cleaned the cuttlefish, chop it coarsely. Make a well in the flour

on a pastry board, add a pinch of salt and then little by little pour some warm water

mixing until the mixture is smooth and you can thin it with a rolling pin to a thickness of 2-3 mm. With a serrated wheel cut strips a few centimetres wide, then cut them into diamond shapes and your Maltagliati are ready. In a pan with extra virgin olive oil fry garlic, parsley and then the chopped cuttlefish and a pinch of red chili pepper and leave it simmering slowly. In a separate saucepan open the clams, remove the molluscs and pass them in the sauté. Cook your Maltagliati in salted water, drain when “al dente”, dress with sauce and serve.

Ravioli with Saffron

Ingredients for 6 people

For the dough:

450 g of flour,

3 eggs,

2 grams of saffron threads to dissolve in very little broth;

For the filling:

350 g of fresh ricotta (preferably sheep),

1 egg,

a fennel (dill) branch finely chopped,

salt;

For the sauce:

butter as desired,

a pinch of saffron

and grated fresh pecorino.

 

Make a well in the flour on a pastry board, break the eggs inside, pour the broth with dissolved saffron and mix until the dough is firm and smooth: cover and let it rest. Meanwhile in a large bowl stir the ricotta with the egg, flavor it with chopped dill, salt and stir with a wooden spoon. Take back now your dough, roll the dough to the desired thickness (better if thin), witha spoon put the filling on the first half of the dough, fold the dough to cover the filling, cut with the wheel and weld the edges of your ravioli. Melt the butter with saffron in a saucepan and in the meantime, cook ravioli in salted water. As soon as they appear on the surface drain them and dress with butter, saffron, cheese and serve.

Sagne (pasta) and chickpeas

Ingredients for 6 people

400 g of fresh sagne (mixture of only flour and water),

300 g of chickpeas,

2 cloves of garlic,

1 chopped onion,

a red chili pepper,

½ dl of extra virgin olive oil,

4 peeled crushed tomatoes

 

The night before, soak the chickpeas in salted water with a pinch

of baking soda. The next day, pour chickpeas and water in a saucepan,

add the garlic and cook over low heat for about 2 hours. Fry the onion

and the chili pepper in the extra virgin olive oil, then add the pulp

of the peeled tomatoes and cook. Pour the sauce into the pot with the chickpeas.

Now cook the sagne in plenty of boiling water, drain and add the chickpeas, stir and serve hot.

Lamb with olives

Ingredients for 6 people

800 g of lamb meat cut into 6 slices,

flour,

100 g of black olives,

pitted and chopped,

½ dl of extra virgin olive oil,

1 chopped red chili pepper,

oregano,

juice of one lemon,

salt.

 

After salting the lamb slices, flour them lightly. Heat the olive oil in a large frying pan and add the meat slices ​​searing them for a few minutes making sure to turn them often; Then add the olives, chili pepper and oregano and season for a few minutes. Finally, just before serving, sprinkle with the lemon juice.

Fish Soup

Ingredients for 6 people

1.5 kg of mixed fish (hake, red mullet, flasher, redfish, shrimp etc.),

500 g of cuttlefish,

1 dl extra virgin olive oil,

2 sliced ​​onions,

2 sliced cloves of garlic,

2 tablespoons of chopped parsley,

1 tablespoon of chopped celery,

1 dl dry white wine (Trebbiano),

800 g of peeled chopped tomatoes,

3 tablespoons vinegar,

1 liter of hot water,

5 saffron threads,

salt,

slices of toasted bread or cut into cubes.

 

Once you cleaned fish, fry vegetables and herbs in extra virgin olive oil and preferably in an earthenware pan; as soon as they become golden, add the white wine and let it evaporate; add tomatoes, vinegar, saffron dissolved in water, salt and bring it to a low boil. Then begin adding the fish starting with those with a longer cooking, such as cuttlefish, and then all the others, stir and finish cooking. Serve the soup hot on whole bread slices or cubes arranged on the dishes.

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