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in the kitchen

Crazy Wheels with asparagus and shrimps

Recipe by Chef Roberto Maci   

Ingredients : 500gr of wheel pasta (Benedetto Cavalieri)  

 500gr of asparagus   

200gr of pachino tomatoes   

justpugliafactory EVO oil   

500gr of shrimps   

Parsley Salt to taste,   

2 garlic cloves   

Preparation : Remove the hardest part of the asparagus, wash and dry. Remove the shrimps ; carapaces, wash and toast in a casserole just puglia oil together with the herbs (celery, carrots, one shallot, parsley stalks, one garlic clove, shrimps ; carapaces), add one liter of water and simmer for 30 minutes. Strain the fumet and keep aside  In another casserole, cook the shelled shrimps in garlic-flavored olive oil for 2-3 minutes and set aside. In the same saucepan, cook asparagus cut into small pieces together with cherry tomatoes and just puglia oil for 8-10 minutes. In the meantime, cook the pasta (the wheels) and drain it in the cherry tomato sauce, asparagus and shrimp stew, add the shrimp kept warm and serve. Preparation time: 40 minutes Cooking time: 15 minutes Total time: 55 minutes

CHICKEN WITH POMEGRANATE

Recipe by CIPENSANTONIO

Ingredients :

4 chicken thighs

                2 cloves of garlic 

A ginger log 

1/2 pomegranate 

Cooking time 15/20 minutes

 For 2 persons   

Difficulty level: easy 

Preparation :  

Do you like chicken? A quick, tasty recipe with a sour touch of pomegranate, to which is added the pungent, fresh flavour of ginger. It is served with two drops of extra-virgin olive oil flavoured with justpugliafactory AROMA EVO OIL with chili pepper. Let me tell you how to elongate the cooking in the pan: in addition to a piece of ginger peeled and thrown into the pan together with two cloves of garlic for the ceiling, I peeled another piece and put it in a saucepan to boil which I will use to elongate as I go along with the over-thighs which I will turn often but not too much to give flavour!


instagram  @cipensantonio

Pennette with vegetable ragù

Recipe by CHEF Roberto Maci 

Ingredients: 200gr of bell peppers 

200gr of zucchinis 

4 artichokes

 3 spring onions 

 Chilli pepper flavored justpugliafactory EVO oil

 A handful of basil leaves

 

Preparation: 

Dice all the vegetables 

Clean the artichokes, removing the tough leaves and keeping only the heart 

In a large frying pan greased with just puglia evo chili oil, stew the vegetables over low heat making sure they remain crispy  

In the meantime, cook the pennette until “al dente”, drain in the vegetable ragù and toss to coat 

Add plenty of justpugliafactory oil and pecorino cheese. 

Preparation time: 30 minutes 

Cooking time: 15 minutes 

Total time: 45 minutes

Salmon mousse

Recipe by CHEF Roberto Maci 

Ingredients: 

200 g smoked salmon 

100 g spread 

Justpugliafactory lemon EVO oil 

1 chopped shallot 

Strawberries or other seasonal fruit 

 

Preparation: 

Pour the cream cheese into a blender 

Reduce the salmon to small pieces with a knife 

Finely chop the shallot 

Blend everything well until a homogeneous cream is obtained 

Serve the cream on croutons garnished with strawberry pieces

 Beetroot mousse justpugliafactory with extra virgin olive oil

Beetroot mousse

Recipe by CHEF Roberto Maci 

Ingredients: 

1 cooked beetroot 

Cumin powder to taste 

400 g spreadable cheese 

Salt to taste 

Monocultivar EVO oil justpugliafactory

Chopped toasted almonds and parsley 

Preparation:

Cut the beetroot into small pieces and pour into a kitchen mixer Add cumin powder, salt and cheese 

Blend everything until a thick, homogeneous, bright pink cream is obtained Serve on lightly toasted bread croutons and garnish with chopped toasted almonds and parsley

Dried Tomato Pate

Recipe by CHEF Roberto Maci 

Ingredients:  for 6 persons 

500gr water 

200gr dried tomatoes 

A bunch of fresh basil 

Garlic EVO oil justpugliafactory to taste 

Salt 

Preparation:

Boil water with a pinch of salt 

Blanch the tomatoes in the water for 3 to 4 minutes 

Drain well and place on paper towels to dry 

Put everything in a blender together with the basil and garlic EVO oil and blend Serve on bread croutons or to season pasta

Baba Ganoush

Recipe by CHEF Roberto Maci 

Ingredients:

600gr aubergines 

50 g tahina (sesame cream) 

4 or 5 mint leaves 

Lemon juice 

justpugliafactory garlic EVO oil 

One tablespoon of paprika 

15 g toasted sesame 

 

Preparation: 

Wash and cut the aubergines in half lengthways 

Cut the flesh without cutting the outside of the aubergines 

Place the aubergines on a baking tray lined with baking paper Bake for 50 minutes at 180 degrees 

Cool the aubergines and scoop out the flesh with a spoon 

Squeeze out the pulp with your hands and put into a blender together with the tahina, garlic EVO oil, mint leaves and reduce to a cream 

Serve on black bread croutons and garnish with toasted sesame seeds and paprika

Spaghettoni Benedetto Cavalieri with lemon and AROMA EVO with lemon:

Recipe by CHEF Stefania Barzini  

For 5 people:

500 gr. of spaghettoni Benedetto Cavalieri

1 lemon

Justpugliafactory extra virgin olive oil (lemon flavour) 

A bunch of parsley

5 or 6 basil leaves

Black pepper

Salt

Preparation: Grate the lemon peel and keep it aside. Pour the lemon juice and 6 tablespoons of extra virgin olive oil justpugliafactory al limone into a bowl. 

Make an emulsion by mixing well. 

Cook the pasta, the spaghettoni Benedetto Cavalieri have a very long cooking time, between 16 and 17 minutes, but it's really worth the wait! 

Drain the pasta keeping some of the boiling water aside, briefly pan the pasta adding the emulsion of oil and lemon, and if you need the cooking water. 

Pour into the tureen, add the grated lemon rind, chopped parsley, basil leaves, freshly grated black pepper and a drizzle of extra virgin olive oil justpugliafactory lemon. Serve immediately.

justpugiafctory in the kitchen
Fusilli with mussels and cannolicchi

Fusilli with mussels and cannolicchi

Recipe by CHEF Roberto Maci

 Ingredients: 250 g homemade fusilli, mussels, razor clams, garlic oil, chilli peppers.

Preparation: Clean the mussels, open in a pan with garlic oil.

Peel and remove the shells

Run the cannolicchi under a jet of cold water to remove any sand, shell them and keep them aside.

Cook the pasta for 6 or 7 minutes and stir-fry in a pan with plenty of garlic oil, together with the mussels and razor clams.


Fava beens puree just puglia fctory recepie

Fava beans puree

Recipe by CHEF Stefania Barzini 

One of my favorite dishes is FAVA BEANS PUREE AND CHICORY which is also one of the emblems of APULIA because it contains its flavors and colors, green, ocher, rust. A simple dish that when you start eating it, you’ll never stop.
Preparation: I brown a little onion in olive oil, justpuglia of course! Then I add the dried hulled beans, I just cover with water and let them cook until they are unmade and reduced to cream. Apart I blanch the chicory, the wild ones a little bit harsh, drain them and cook them in a pan with a little garlic, olive oil and chili pepper. At the end I salt the chicory and the fava beans, add a drizzle of justpuglia Olive Oil, that, I assure you, makes the difference, and I eat them in silence, on a winter night, while outside the wind whistles and the sea sings. Enjoy it! 

MARINATED RAW SQUIDS  just puglia fctory

Marinated raw squids

Recipe by CHEF Stefania Barzini   

Do you like eating the sea? Do you ever have the feeling of becoming part of the sea? I have it constantly and there are some magical dishes that have the power to do this magic trick. For example MARINATE RAW SQUIDS AND PRAWNS, which, by the way, is a very simple dish. 

Preparation: I buy fresh prawns and squids, if I can directly from the fisherman. I clean the squids well (the smaller they are, the better) and I peel the prawns. I cut a stalk of celery into thin strips and add it to the fish, then I make a marinade with lemon juice, minced leaves of mint and parsley and I pour it over the fish, I add salt and a pinch of chili or Tabasco. I put it in the fridge for about an hour. When serving, add a drizzle of justpuglia Olive Oil with its unmistakable aroma. Then I eat them dreaming of being part of the sea. 

PRICKLY PEAR PANCAKES

Prickly pear pancakes

Recipe by CHEF Stefania Barzini  

 Here is a very special recipe, the PRICKLY PEAR PANCAKES, bizarre but delicious!
Preparation: I peel the shovels to remove the thorns. I wash them and boil them inhot water with a little salt. I cook for 30 minutes from boiling, then drain and rinse them under running cold water to remove the gelatin. I let it cool down and in the meantime I prepare the batter for frying. I beat the eggs in a bowl, combine the water and the flour in order toobtain a thick and lump-free batter. I take the shovels of the prickly pear,cut  them into strips, pass them in the batter and dip them in the hot oil. When they are golden brown I lift them with a slotted spoon, drain them on paper towels, salt them and serve them hot. Good appetite! 


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