Recipes
The passion for good food
Mediterranean cuisine has always been characterized by some fundamental ingredients among which the Extra Virgin Olive Oil commonly known as EVO is constantly present.This product is available in an infinite range of aromas, fragrances and tastes that are also very different from each other and this allows us to choose what we think best for the execution of our dishes. The trend is to use "delicate" oils to season "light" dishes and more intense oils for more "robust" dishes. Our recommendation is to always use quality oils which, in addition to gustatory emotions that gratify the palate, they also provide us with nutritional and health elements that are very important for our organism. Our daily activity, between mills and olive groves, consists in constant control of the production chain to guarantee qualitatively safe and organoleptically superior oils. We propose its use with the following simple recipes:
PANCOTTO Ingredients (for 4 people): 250 gr of stale bread (better the Tuscan type); 3 cloves of garlic; grated parmesan (optional); salt; "Orlandini 100% Italian" EVO oil EXECUTION: In a saucepan, bring about a liter of salted water to the boil. Add the bread cut into thin slices and the garlic halves after having deprived them of the central sprout which would give a too strong taste. Continue cooking over low heat, stirring occasionally to prevent sticking. When the garlic has softened to the point of dissolving in the bread, add 4 tablespoons of oil and 4 tablespoons of cheese. Leave to cool with the heat off and covered with a lid. Serve with more raw oil and, if desired, more cheese and a sprinkle of pepper. .
Bean soup Ingredients (for 4 people): 200 g of short striped pasta, 200 g of dried cannellini or borlotti beans (if they were fresh it would take 500 g); 2 cloves of garlic; rosemary ;, sage; chili pepper; a spoonful of tomato puree; EVO oil "Orlandini 100% Italian" EXECUTION: If you use dried beans, soak them in advance for one night. Put the beans, cold, in a pan with about one and a half liters of unsalted water, a clove of garlic, a little sage and two tablespoons of oil. Cook over low heat and, once cooked, pass them through the mash. Add the cream obtained to the cooking water. In another pan, brown a clove of garlic in 5 tablespoons of oil, a little rosemary and a pinch of chilli. When the garlic browns, add the preserves diluted in a little water and continue for a few minutes. Remove the aromatic herbs and garlic and then add to the bean broth previously obtained. Add salt and toss the pasta. If necessary, add boiling water. Once on the plate, season generously with raw oil and, if desired, freshly ground pepper!
Cacciucco di ceci Ingredients (for 4 people): 250 gr. of dried chickpeas; 200 gr. chard; 400 gr. of ripe or peeled tomatoes; a salted anchovy; an onion; a clove of garlic; 4 slices of homemade bread; grated pecorino or parmesan; salt; pepper; EVO oil "Orlandini 100% Italian" EXECUTION; Soak the chickpeas for two days in cold water with a spoonful of baking soda. If desired, you can opt for already soaked chickpeas. In a pan, sauté a thinly sliced onion in 5 tablespoons of oil with the addition of a clove of garlic and the washed and boned anchovy. When the onion begins to brown, add the chickpeas and the previously washed and cut chard. After a few minutes, add the tomatoes, salt and pepper. Cook in a covered pot after adding hot water if necessary. Toast the slices and rub them with the garlic. Put them in bowls and pour the chickpea cacciucco which must be quite liquid. Season with raw oil, sprinkle with cheese and pepper and serve very hot.
Rice and lampredotto soup Ingredients (for 4 people); 400 gr. of lampredotto; 150 gr of rice; one and a half liters of broth; an onion; a carrot; a stalk of celery; a spoonful of preserves; grated parmesan; salt; pepper; "Orlandini 100% Italian" EVO oil EXECUTION: finely chop the herbs and brown them in 4 tablespoons of oil. When they wilt add the thinly sliced lampredotto. Season with salt and pepper and add the preserve diluted in a little water. After a few minutes, add the broth and, once it comes to a boil, throw in the rice and cook it in an uncovered pot. Once cooked, wait a few minutes with the heat off, serve, add cheese and season.
Boiled boiled ingredients (for 4 people); 500 gr. advanced lesso; 20 gr. of dried mushrooms; 50 g of bacon; 400 gr. of ripe or peeled tomatoes; an onion; a carrot; a stalk of celery; Red wine; salt; pepper; "Orlandini 100% Italian" EVO oil EXECUTION: In a pan, brown a finely chopped bacon, onion, carrot and celery in 8 tablespoons of oil. As soon as the beaten wilts, add the boiled meat previously cut into slices or chunks. Let it flavor for about ten minutes and then pour over a glass of red wine. When the wine has evaporated, add the tomatoes. Season with salt and pepper and cook slowly, with the lid on, for about half an hour. At this point, add the mushrooms previously soaked in warm water and coarsely chopped. After about 10 minutes turn off and wait a few more minutes before serving.
Black cabbage with slices Ingredients (for 4 people); 4 bunches of black cabbage; 4 whole slices of homemade bread; garlic; salt; pepper; EVO oil "La Sasseta IGP Toscano" EXECUTION: boil the cabbage in abundant salted water for about an hour. Toast the slices of bread. Rub them with the garlic, dip them in the cooking broth of the cabbage, place them in the bowls and cover them with the cabbage, if necessary, cut a little. Plenty of oil and a little pepper.
Cibreo Ingredients for 4 people: 400 grams of chicken giblets (livers, crests, kidneys, beans); 2 egg yolks; an onion; White flour; broth as required; half a lemon; ginger; salt; pepper; “La Sasseta IGP Toscano” EVO oil EXECUTION: Clean the livers from the gall and the hardest ligaments. Peel off the ridges. Chop everything coarsely. In a pan, brown the onion cut into very thin slices in oil and, when it starts to brown, add the giblets passed first in the flour. Season with salt and pepper, add a pinch of ginger and cook slowly with the addition of hot broth as needed. When cooked, remove from heat and add the egg yolks beaten with lemon. Stir quickly and serve.
Bruschetta alla Pizzaiola Ingredients for 4 people: 4 slices of homemade bread; 2 large and not too ripe tomatoes; a salted anchovy; a clove of garlic; capers; parsley; salt extra virgin olive oil “La Sasseta IGP Toscano” EXECUTION: remove the seeds from the tomatoes and cut them into small cubes; Chop the other ingredients and place everything in a bowl. Add the oil and salt. Toast the slices of bread, wet them with the liquid that has formed in the bowl, cover them with the mixture and serve them still hot.
Beans, tuna and onion Ingredients for 4 people: Dry cannellini or borlotti beans 500 grams; tuna in oil 300 grams; 2 red onions; basil; red wine vinegar; salt and pepper as required; EVO oil "La Sasseta IGP Toscano" EXECUTION: After having soaked the beans overnight, put them, cold, in a pot with unsalted water in just enough quantity to cover the beans with two cloves of garlic and a sprig of sage. Cook very, very slowly, taking care that there is no too violent boiling and adding hot water as it drops. Once cooked, drain them, put them in a large bowl and salt them. Clean the onions, slice them thinly and soak them in water and vinegar for about half an hour. Drain and dry them and then add them to the beans with basil. Drain the tuna and break it coarsely with a fork and then add it to the rest of the preparation. Add pepper to taste and season generously.
Spaghetti with zucchini and prawns Ingredients for 4 people: 5 zucchini; shrimp 400 grams; white wine, spaghetti 320 grams; salt and pepper; “Orlandini Greco” EVO oil EXECUTION: clean the courgettes, cut them into rings and put them in a pan with 4 tablespoons of oil. Season with salt and pepper and bring almost to cooking adding, blending with the wine. Add the shrimp and continue cooking for a few minutes. In another pot we will have cooked the pasta which, once al dente, we will drain and add to the prepared sauce. Skip everything and serve.
Cod with leeks Ingredients for 6 people: Cod previously soaked 900 grams; six leeks; a chilli; white flour as required; chopped tomato pulp 800 grams; two cloves of garlic; a sprig of parsley; salt; “Orlandini Portuguese” EVO oil EXECUTION: cut the cod into small pieces, dry them and pass them in flour. Put six tablespoons of oil in a pan and cook the cod in it, browning it on both sides. Clean and wash the leeks and slice only the light soft part. In a pan, brown the chopped garlic and chilli in six tablespoons of oil. When the garlic is golden, add the sliced leeks and let it simmer. When everything has dropped in volume, add the tomato with a little salt and the chopped parsley. Leave to cook over low heat for no more than ten minutes then turn off. In an earthenware dish, place the previously golden cod with the skin facing the bottom. Pour over the leek sauce and put in the oven that we have already brought to 180 degrees. After about twenty minutes, remove from the oven and serve.
Boiled meatballs Ingredients for 6 people: advanced boiled (boiled) 300 grams; 2 pureed boiled potatoes; 2 whole eggs; grated parmesan 50 grams; 2 cloves of garlic; a sprig of parsley; a teaspoon of pepolino or thyme leaves; the crumb of a slice of bread soaked in milk and squeezed; White flour; salt and pepper, nutmeg; “Orlandini Greco” EVO oil EXECUTION: chop the boiled meat, garlic, parsley and pepolino. In a bowl, mix everything with the potatoes, eggs, cheese and bread soaked in milk. Mix everything well and season with salt, pepper and nutmeg. In a large and iron pan, if possible, bring enough oil to a temperature of about 160 degrees to make the meatballs "float". With the help of a spoon, take a little of the dough, shape it, flour and fry, turning once with the help of two spoons. Transfer to absorbent paper, salt and serve
Fish cruditè Ingredients: fresh fish to choose from anchovies, mullets or sea bass carpaccio, sea bream, grouper, amberjack; lemon or orange juice; crushed garlic; pepper; salt; chopped parsley. “La Sasseta Bio” EVO Oil EXECUTION: it is a method of “raw cooking by marinating. Fillet the small fish (anchovies or mullets) and then spread the chosen fish, anchovies or mullets or larger fish carpaccio on a serving tray, cover with lemon or orange juice, crushed garlic, salt, pepper and parsley. It is left to marinate for at least half an hour or more depending on the size of the fish. It is removed from the marinade and seasoned generously.
Sea bass in salt Ingredients: a very fresh sea bass of about one kilo; a lemon; coarse salt 2 kilograms; “La Sasseta Bio” EVO oil EXECUTION: clean the sea bass. In a suitable baking dish, spread a layer of salt and place the fish on it after having greased it with oil. Cover it completely with the remaining salt. Bake at 180 degrees for about 30 minutes. Extract, break the salt crust, clean the fish from the skin and bones, season it with oil and garnish with lemon slices.