Recipes category

Bottolio

Posted on by sara di paolo | In Recipes category

 

Ingredients for the pasta:

  • 250g Manitoba flour
  • 125 g semolina flour
  • 125 g flour 00
  • 50 g egg yolk
  • 5 eggs

Ingredients for the filling:

Ingredients for the salted anchovy cream:

Method

Mix together the mascarpone, lime zest and salt. Add the Santagata extra virgin olive oil to the mascarpone in a slow, steady stream. Put the mixture into a piping bag and let it rest in the fridge for approx. 30 minutes. Clean the anchovies. Gently fry the chopped garlic in the Santagata extra virgin olive oil and a little butter. Add the anchovies and let them cook for a few minutes. Add the cream and bring to the boil. Put the cream mixture into a blender and then filter. Mix all the ingredients together until you have a smooth dough. Roll out the pasta until it is very thin and add the mascarpone. Place another layer of dough on top and cut out small circles using a pastry cutter. Cook the ‘Bottolio’ in salted water for a few minutes. Drain them using a slotted spoon and lay them on a tray together with some extra virgin olive oil. Add the anchovy sauce, lay the ‘Bottolio’ on top and dress with Sakura leaves.

Michelin starred chef at The Cook, Cavo Restaurant in Genoa

Ivano Ricchebono received the Michelin star in 2010 and is in all the major food guides. He has been the regular guest on the Rai 1 television show ‘La Prova del Cuoco’, with Antonella Clerici, since 2010.
In 2018, he relocated his Michelinstarred restaurant ‘The Cook’ to the Cavo restaurant in Genoa old city center.

These recipes are taken from chapter 6 of the book “An Olive Oil Family” written by Cristina e Federico Santagata on the occasion of the 110 years of their company and pubblished by Olio Officina Edizioni.

Salt cod comfit and cream of smoked potatoes

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Ingredients

  • 150 g of desalted salt cod fillet (the central part)
  • 100 g of boiled potatoes (Quarantine if possible)
  • 120 ml Santagata extra virgin olive oil
  • Salt and pepper to taste
  • 100 g rosemary, sage and myrtle

Method

For the cream of smoked potatoes, place the three herbs in a pan and ignite them with a blowtorch. Place the pan with the smoking herbs on the bottom of the oven (the oven should be switched off). Put the potatoes in another container, preferably one with holes, and place it in the top of the oven. Close the oven and let it smoke for 20 minutes. Remove and mix with 20 ml Santagata extra virgin olive oil and 20 ml water. Season to taste with salt and pepper.

Heat the cream in a bain-marie and keep warm. For the salt cod, place the salt cod in a sous-vide pouch together with 100 ml extra virgin olive oil, a sprig of rosemary and a pinch of pepper. Cook using the sous-vide method at 48 degrees for 25 minutes.

Put the cream of smoked potatoes on the plate and lay the salt cod on top after having removed it from the pouch.

Andrea de Galleani, owner and chef of the Genoa restaurant, Dega, in the heart of the residential area of Carignano, revisits traditional Ligurian dishes by proposing them in a contemporary style, combining flavours and playing with their contrasts.

These recipes are taken from chapter 6 of the book “An Olive Oil Family” written by Cristina e Federico Santagata on the occasion of the 110 years of their company and pubblished by Olio Officina Edizioni.

Santa Margherita prawns in cooking oil

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Serves 10:

  • 1500 g Santa Margherita prawns
  • 300 g Santagata extra virgin olive oil
  • 3 g Maldon salt
  • 1 g vanilla pod
  • 1 g Szechuan pepper
  • 200 g pearl barley
  • 200 g brunoises vegetables
  • 10 coral wafers with squid ink
  • 100 g Santagata extra virgin olive oil gel
  • 50 g Santagata ‘Gelo’ extra virgin olive oil

Method:

Marinade the Santa Margherita prawns in the Maldon salt for 15 minutes. In a small bowl, cover with Santagata extra virgin olive oil, add the vanilla pod and the Szechuan pepper and seal. Steam bake at 62° for 10 minutes. Cook the pearl barley in plenty of salted water. Proceed to positively blast chill the prawns in their cooking liquid. Drain, accompany with the brunoises vegetables which have been blanches and dress with Santagata extra virgin olive oil, lime zest, salt and white pepper. Arrange the pearl barley on the plate together with the prawns, the Santagata extra virgin olive oil gel and a few drops of balsamic vinegar. Garnish with the ‘coral’ wafer. To serve, grate frozen extra virgin olive oil over the dish.

Grand Hotel Miramare, Santa Margherita Ligure

Head Chef at Ristorante Vistamare, Claudio Fortuna, whose family has its roots in Abruzzo – was born in Paglieta, in the province of Chieti – and graduated from the Villa Santa Maria hotel and catering college. Ten years ago, following several seasons working in the most prestigious Ligurian hotels, and other regions, he was attracted to the Gran Hotel Miramare in Santa Margherita, first as a shift manager and, for the last three years, as the Head Chef of the Vistamare.

Previously, Fortuna boasted of prestigious collaborations with the Hotel Splendido in Portofino, the Cipriani in Venice, the Imperial Palace Hotel in Santa Margherita and the Excelsior Palace in Rapallo.

These recipes are taken from chapter 6 of the book “An Olive Oil Family” written by Cristina e Federico Santagata on the occasion of the 110 years of their company and pubblished by Olio Officina Edizioni.

Paccheri pasta, red mullets, cream of courgettes, yellow fish and extra virgin olive oil powder

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Paccheri pasta, red mullets, cream of courgettes, yellow fish and extra virgin olive oil powder

Ingredients

  • 300 g paccheri pasta
  • 6 red mullets, washed and de-scaled
  • 200 g trombetta courgettes cream
  • Red mullets reduction
  • Santagata extra virgin olive oil
  • 50 g maltodextrin
  • 2 yellow peaches
  • Balsamic vinegar
  • Butter
  • Cane sugar

For the tempura:

  • 100 g rice flour
  • Ice

Prepare the fish, cut it into small pieces. Let the butter melt in a pan, add the sugar and the peaches. Add a splash of balsamic vinegar, let it evaporate and then reduce. Melt a knob of butter in a pan, add the mullet reserve and the two mullets cut into pieces. Cook the paccheri in salted boiling water, finish cooking the mullet sauce. Prepare the tempura with rice flour and ice and fry the remaining mullet in peanut oil. Gently pour a steady stream of olive oil onto the maltodextrin until obtaining oil in powder. Place the courgettes cream in the middle of the plate, lay the paccheri, the fish and the fried mullet on top. Finish off the with powdered oil.

Ivano Ricchebono received the Michelin star in 2010 and is in all the major food guides. He has been a regular guest on the Rai 1 television show ‘La Prova del Cuoco’, with Antonella Clerici, since 2010. In 2018, he relocated his Michelin starred restaurant ‘The Cook’ to the Cavo restaurant in Genoa old city center.

These recipes are taken from chapter 6 of the book “An Olive Oil Family” written by Cristina e Federico Santagata on the occasion of the 110 years of their company and pubblished by Olio Officina Edizioni.

Raw Squid with Orange and Fennel

Posted on by sara di paolo | In Recipes category

 

Ingredients:

1 squid 80/100 gr (previously cut down and regenerated in water and salt)
1/2 fennel
1 orange
20 ml Santagata extra virgin Olive Oil
Roasted pistachios
Salt / pepper to taste

Preparation:

Finely cut the squid at “julienne style” and season it with a tablespoon of Santagata extra virgin Olive Oil.
Slice the fennel and season it with a tablespoon of Santagata extra virgin Olive Oil emulsified with 1/2 tablespoon orange juice, salt and pepper.
Arrange the fennel on a plate and lay above the squid. Garnish with toasted pistachios and cloves of peeled orange.

By chef Andrea De Galleani. De Galleani serves this dish at “Dega” restaurant in Genoa.

Oven-baked Amberjack Collar with Hokkaido vegetables and Taggiasche olives

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Oven-baked Amberjack Collar with Hokkaido vegetables and Taggiasche olives

Ingredients (Serves 4)

  • 4 amberjack collars
  • 4 Hokkaido potatoes
  • 16 Hokkaido tomatoes
  • 40 Taggiasche olives
  • 1 lemon
  • Bunch parsley
  • Fresh thyme to taste
  • 2 tablespoons Santagata Classico extra virgin olive oil
  • 2 tablespoons white wine
  • Salt and pepper to taste

Method

Preheat the oven to 200º C.
Season the fish with salt and pepper.
Chop the parsley Peel and slice the potatoes. Cut the lemon into fine rings. Lay the potatoes in a baking tray with the tomatoes, olives and fish.
Lay the lemon rings on the top and add the thyme. Drizzle over the white wine and dress with Santagata Classico extra virgin olive oil.
Bake in the oven for 10-15 minutes depending on the size of the fish until ready.
To serve, place one whole amberjack on each plate and dress with the vegetables.
Sprinkle with chopped parsley.

 

Terra Restaurant – Singapore – One Michelin star

Seita Nakahara was born in Tokyo but grew up in Singapore, where his passion for food was unleashed, almost twenty years ago. Following his studies, he worked for several years in traditional Italian restaurants in Tokyo, then undertook four years of training to be a chef, in Tuscany, Sicily and Piedmont, where he learned the complexities and techniques of Italian gastronomy.
In 2016, he returned to Singapore as chef at the Operetta restaurant, and in 2013 he came among the top five Japanese-style RED-U35 cooking contesters, attended by 500 Japanese chefs from all over the world was the only finalist to propose Italian recipes.
With the restaurant ‘Terra’, opened in 2015, he introduced the cul-ture of Tokyo-Italian into the dynamic culinary panorama of Singapore. It is famous for its Omakase, a tasting menu of his Italian creations, based on the availability of seasonal ingredients from Japan and accompanied by Italian wines offered by it. Just nine months after opening, ‘Terra’ got the Michelin star.

These recipes are taken from chapter 5 of the book “An Olive Oil Family” written by Cristina e Federico Santagata on the occasion of the 110 years of their company and pubblished by Olio Officina Edizioni.

Piedmont fillet of Fassona beef with baby vegetables and ‘Neve’ extra virgin olive oil

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Piedmont fillet of Fassona beef with baby vegetables and ‘Neve’ extra virgin olive oil

Serves 10:

  • 2000 g fillet of Fassona beef
  • 20 g balanced salt
  • 200 g baby carrots
  • 100 g baby turnips
  • 200 g veal sauce
  • 100 g onion
  • 10 pouches 15×25 for sous-vide cooking
  • Santagata ‘Neve’ extra virgin olive oil

Method:

Remove the fat and the nerves from the fillet, season with balanced salt for red meat and wrap in cling film. Let the meat rest in the fridge for approx three hours. Slice into portions of 170/180 g each, place in the pouches and cook using the sous-vide method for 50 minutes at 55° in the water oven. Plunge into water and ice and keep at 3°. Regenerate in the water oven for approx. 10 minutes, open the pouch and dry well. Brown the meat in a pan with a small amount of extra virgin olive oil and then cut. Serve with mangetout, white turnip and baby carrots together with the veal sauce. Dress with Santagata ‘Neve’ extra virgin olive oil.

Head Chef at Ristorante Vistamare, Claudio Fortuna, whose family has its roots in Abruzzo – was born in Paglieta, in the province of Chieti – and graduated from the Villa Santa Maria hotel and catering college. Ten years ago, following several seasons working in the most prestigious Ligurian hotels, and other regions, he was attracted to the Gran Hotel Miramare in Santa Margherita, first as a shift manager and, for the last three years, as the Head Chef of the Vistamare.
Previously, Fortuna boasted of prestigious collaborations with the Hotel Splendido in Portofino, the Cipriani in Venice, the Imperial Palace Hotel in Santa Margherita and the Excelsior Palace in Rapallo.

These recipes are taken from chapter 6 of the book “An Olive Oil Family” written by Cristina e Federico Santagata on the occasion of the 110 years of their company and pubblished by Olio Officina Edizioni.

Extra virgin olive oil cake and lemon syrup

Posted on by sara di paolo | In Recipes category

Extra virgin olive oil cake and lemon syrup

Italians often eat cake with extra virgin olive oil cake for breakfast, but without the lemon and honey syrup I have added here.
If you prefer a less moist cake, reduce the amount of syrup by half. The candied almonds can be produced in large quantities and are perfect when added to many other recipes.

Ingredients for eight people

For the candied almonds

  • 60 ml water
  • 50 g granulated sugar
  • 55 g sliced almonds

For the cake

For the lemon and honey syrup

  • 4 tablespoons runny honey, or maple syrup if you prefer
  • 4 tablespoons limoncello
  • 150 ml lemon juice
  • 1/4 tablespoon vanilla extract (or the seeds from half a vanilla pod)
  • Finely grated rind of 1/2 lime

Method

For the candied almonds, heat the oven to 160°C, place the sliced almonds on a baking tray and let them toast in the oven (3-5 minutes).
Pour the sugar and water into a pan with a thick base, bring to the boil and leave to boil. Do not stir but gently move the pan so the mixture moves around and cooks evenly. Continue like this until the mixture becomes a light blonde colour. Take the pan off the heat and add the toasted almonds, mixing well until the sugar mixture begins to crystallize.  Poor onto a baking tray, let it cool and then store in an airtight container.
For the cake, heat the oven to 180° C. Put the sugar, the Santagata extra virgin olive oil and the lemon zest in a mixer, start the mixer and add the eggs one at a time allowing the mixture to combine well between one egg and the next. Add the limoncello, the chopped almonds, the flour and the baking powder. Mix well.
For the lemon and honey syrup, combine all the ingredients in a small pan, warm until the honey (or maple syrup) melts into the other ingredients but do not let it boil. Set to one side.
Butter a 20 cm cake tin and line with greaseproof paper. Pour the mixture into the cake tin and bake in the oven for 35 minutes or until the cake is golden and cooked through. Remove the cake form the tin while it is still warm, use a skewer to make some small holes and pour the syrup over the cake. Sprinkle with the candied almonds. Slice and serve with whipped cream.

 

Auckland – MasterChef Judge

Simon Gault is one of the most renowned stars of the New Zea-land culinary scene. He has worked in New Zealand and internationally in a large number of establishments, including the starred ‘Leiths’ restaurant in London, and the prestigious ‘Thornbury Castle’.
Simon Gault is the former executive chef and co-owner of the Nourish Group, a collection of award-winning restaurants in New Zealand, and is the owner of Sous Chef, an online business which imports, distributes, and sells the best ingredients produced by artisans around the world.
Famous for his appearance in five editions of ‘MasterChef New Zealand’, as well as being the star of the television series, ‘Chef on a Mission’, he is the author of four successful cookery books including ‘Modern Classics’ by Simon Gault. He is also proud of his role as ambassador for the well-known brands, Audi and SMEG.

These recipes are taken from chapter 5 of the book “An Olive Oil Family” written by Cristina e Federico Santagata on the occasion of the 110 years of their company and pubblished by Olio Officina Edizioni.

Swiss chard pesto and steak tartare with mustard mayonnaise

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Swiss chard pesto

Ingredients:

Method:

Combine the Santagata extra virgin olive oil, the walnuts, the Swiss chard, the salt and a pinch of sugar.
Use a blender to mix well until it is a creamy consistency.
Finally, add Parmesan.

Steak tartare with mustard mayonnaise

Serves 4:

Tartare

  • 500g beef fillet
  • 4 tablespoons Santagata extra virgin olive oil
  • 1 tablespoon green peppercorns
  • 2 shallots
  • Juice of one lemon
  • Salt and pepper to taste
  • 1 bunch chives

Mustard Mayonnaise

  • 200 ml Santagata extra virgin olive oil
  • 1 tablespoon tarragon mustard
  • 1 tablespoon Dijon mustard
  • Lemon juice to taste
  • Salt and pepper to taste
  • 2 egg yolks
  • Vinegar to taste

Method:

Mince the beef and finely chop the shallots and the chives. Emulsify the lemon juice with the Santagata extra virgin olive oil, salt and pepper. Add all the ingredients to a bowl, combine and dress with the emulsified mixture.
Prepare portions of the tartare on the plates using a food ring.
Combine the two types of mustard, the egg yolks, the lemon juice, vinegar, salt and pepper and prepare a mayonnaise by adding the oil one drop at a time ensuring it combines well. Season to taste.
Place the mayonnaise on top of the tartare and serve with salad.

 

Morwald Restaurant – Wagram, One Michelin star
Toni Mörwald, born in 1967 to farmers and winemakers Anton and Erika Mörwald, grew up in sunny Feuersbrunn am Wagram, immersed in nature and the production of wine, food and gastronomy. It was here that he also learned about the cycles of his region and its landscapes.
Toni Mörwald was named ‘Chef of the Year’ in 2004, joining the ‘Grand Chefs of the Relais & Châteaux’ in 2006, and was named ‘Euro Toques Master Chef’ in 2008. Today, he is one of the most famous and award-winning chefs in Austria and teaches cuisine and gives culinary advice on Austrian radio and television channels. Over the years, the Mörwald Group has participated in interesting hotel and catering projects, continuing to open its own restaurants.

These recipes are taken from chapter 5 of the book “An Olive Oil Family” written by Cristina e Federico Santagata on the occasion of the 110 years of their company and pubblished by Olio Officina Edizioni.

Potato ravioli with codfish and taggiasca olives

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ravioli-di-patate-500

Ingredients

 For the filling

1 kg mountain potatoes

2 eggs

1 knob of butter

3 spoonfuls of grated Parmesan

Salt

Nutmeg

For the dough

400 gr “00” Italian flour

50 gr whole wheat flour

4 eggs

For the sauce

5 fresh tomatoes

1 clove of garlic

1 chili pepper

200 gr Frantoio Portofino pitted olives in extra virgin olive oil

Santagata extra virgin olive oil

 

Preparation

Boil and mash the potatoes. Prepare the dough mixing the two types of flour on a board. Make a well in the middle for the eggs. Knead until the dough is homogenous and elastic. Cover with a dump cloth and let it rest for about half an hour. Add the butter, eggs, parmesan, salt, pepper and nutmeg to the potatoes and knead until the mixture is smooth. Cut the rolled-out pasta into rather long rectangles. Spoon the filling at a regular distance on the rectangles and close it with a second layer of pasta. Cut the ravioli with a pastry wheel, seal and crimp the edges with a fork.

Prepare the sauce frying on a low heat the peeled and seeded tomatoes, the codfish and the rest of the ingredients. Drop the ravioli in boiling water, drain and add to the sauce quickly stirring and drizzling with Santagata extra virgin olive oil.