Recipes Archivi - Olearia del Garda

Guacamole sauce

December 15, 2022 by ideare

Ingredients

1 ripe avocado
1 green pepper
1 coppery tomato
20 g Extra virgin olive oil

10 g Lime juice
10 g Shallot
1 pinch of black pepper
1 pinch of fine salt

Preparation

1.

Cut the avocado in half, remove the stone and carve the pulp with a small knife so that it can be easily removed with a spoon

2.

Cut the lime in half and squeeze it to obtain the juice and pour it into the avocado

3.

Add salt and pepper, add them to the avocado and mash the pulp with a fork, keep aside

4.

Finely chop the shallot, tomato, green (or red) pepper

5.

Combine everything and add "Le Colline" extra virgin olive oil, mix well and, if necessary, add more salt and pepper. Your Guacamole Sauce is ready!

P.S. The secret to an excellent guacamole sauce is to use a well-ripe avocado!

Artichokes “alla giudia”

January 11, 2023December 15, 2022 by ideare

Ingredients

Violet artichokes 4
Olive oil to taste

Salt up to taste

Preparation

1.

Clean the violets: remove the final part of the stem (the hardest one) and eliminate the more leathery outer part of the stem.

2.

Discard the outermost leaves until you reach those that have a lighter color at the base.

3.

Open the leaves well by gently pressing the artichoke on a chopping board, holding it by the stem.

4.

Once the artichoke has opened like a flower, heat the oil in a saucepan up to 170°

5.

Immerse the artichoke holding it by the stem and pressing it on the bottom and fry for about 6-7 minutes; then drain it on paper for fried food and add salt.

Olive oil is among the most stable and resistant to heat and oxidative deterioration, which is why it is perfect for frying; as for this typical dish of Roman cuisine.

Cream of pumpkin

January 11, 2023December 15, 2022 by ideare

Ingredients

800 g pumpkin pulp
200 g potatoes
500 ml vegetable stock
2 tbsp extra-virgin olive oil

1 shallot
a pinch of nutmeg
1 sprig of rosemary
salt to taste

Preparation

1.

Slice the shallot and fry it in Evo oil for one minute. Add the pumpkin and chopped potatoes. Season to taste and add two ladlefuls of hot vegetable stock and the sprig of rosemary.

2.

Cover with the lid, lower the flame, add another ladle of stock and cook for about 15 - 20 minutes until the vegetables are soft.

3.

Add salt and a pinch of nutmeg. Remove the rosemary sprig and whisk the pumpkin soup until creamy.

4.

Serve the soup hot, perhaps together with bread croutons or with the addition of a fresh cheese such as robiola or ricotta. Also excellent with crispy sausage.

5.

Add a drizzle of 'Le Colline' extra virgin olive oil to taste.

Tzatziki

January 11, 2023December 15, 2022 by ideare

Ingredients

1 cucumber
250 g Greek yoghurt
1 tsp lemon juice
2 cloves of garlic (or just 1, depending on taste)

2 tbsp extra virgin olive oil
1 bunch of mint or dill
salt to taste

Preparation

1.

Clean and finely chop the garlic. Wash the cucumber well, peel and finely chop it, salt it and put it in a colander to drain.

2.

In a bowl, mix the yoghurt, squeezed cucumber, chopped mint and garlic, lemon juice, plenty of organic olive oil and salt to taste.

3.

Let the sauce rest in the refrigerator and serve chilled; it will be perfect as an accompaniment for meat, fish and vegetables or simply with bread croutons.

Courgette and scamorza cutlets

January 11, 2023December 15, 2022 by ideare

Ingredients

Courgettes 450 g
Scamorza cheese (provola) 100 g
Breadcrumbs 50 g
Grana Padano DOP 30 g

Fine salt to taste
Black pepper to taste
Olive oil to taste

Preparation

1.

Grate the courgettes with a medium-hole grater and place them on a colander in a large bowl.

2.

Lightly salt the courgettes and press them with a spoon so that they lose their water.

3.

Grate the scamorza cheese and add it to the drained courgettes.

4.

Add grated nutmeg, salt and pepper to taste

5.

Add breadcrumbs and cheese to the mixture and mix well

6.

Shape into patties (about 100 g each) and crush them to form cutlets, you will obtain 6 cutlets

7.

Coat your cutlets with beaten egg on both sides and then roll them in breadcrumbs

8.

Heat the olive oil in a pan and place the cutlets in it one at a time, cook over low heat on both sides until you get a nice crispy crust.

P.S. it is recommended to serve the cutlets hot.

Enjoy!

Santa Lucia biscuits

January 11, 2023December 15, 2022 by ideare

Ingredients

Flour 300 g
Sugar 150 g
Organic olive oil 80 g
Eggs 3 yolks
Yeast 1 tsp

Vanilla seeds to taste
Lemon peel to taste
Milk to taste
Salt 1 pinch

Preparation

1.

Form a well on the work surface with the flour and baking powder already mixed together, add the sugar, flavourings, salt and organic extra virgin olive oil.

2.

Mix the oil with the sugar, then add the egg yolks and knead until a smooth, compact ball is obtained. If the dough is too firm, you can add a few tablespoons of milk to soften it.

3.

Line the dough with cling film, wrap it in a tea towel to keep it from getting airy, and let it rest in the fridge overnight.

4.

Lightly flour the work surface and roll out the shortcrust pastry with a rolling pin. Then with small moulds, cut out the biscuits and place them on the baking tray lined with baking paper and bake at 160° (in ventilated mode) for about 10 minutes.

5.

As soon as they are golden brown, bake the Santa Lucia shortbread.

P.S. Don’t forget to dust with icing sugar!

Focaccia

January 11, 2023December 15, 2022 by ideare

Ingredients

Flour 500 g
Brewer's yeast 15 g
Oil 3 tbsp

Salt to taste
Rosemary to taste
Water to taste

Preparation

1.

Prepare a dough of flour, crumbled brewer's yeast and enough water to obtain a fairly soft dough.

2.

Leave it to rise for about 2 hours before rolling it out onto a baking tray (previously greased with oil) so that its thickness does not exceed 2 cm.

3.

Press the whole surface of the focaccia with your fingertips, sprinkle it with a veil of olive oil, a little salt and fresh rosemary, then leave it to rise for another half an hour.