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!
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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
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.
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 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
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
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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