recipes

Salt cod comfit and cream of smoked potatoes

Posted on by sara di paolo | In Recipes category

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.

Swiss chard pesto and steak tartare with mustard mayonnaise

Posted on by sara di paolo | In Recipes category

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

Posted on by sara di paolo | In Recipes category

 

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.

 

 

 

Spaghetti allo scoglio

Posted on by sara di paolo | In Recipes category

 

pasta-mare-500

Ingredients

1 kg mussels

1 kg clams

500 gr shrimps

500 gr prawns

500 gr squids

2 fresh tomatoes

2 or 3 cloves of garlic

Parsley to taste

500 gr spaghetti

Santagata extra virgin olive oil

Preparation

In a pan, lightly brown the garlic with extra virgin olive oil, stir in the diced tomatoes, add the seafood and cook for 10 minutes. Boil the pasta in salted water, drain it al dente and add it to the previously made sauce.

Drizzle with Santagata extra virgin olive oil.

Fritto Misto

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frittura-500

Ingredients

500 gr shrimps

500 gr prawns

500 gr squids

3 eggs

“00” Italian flour to taste

Corn flour to taste

Salt to taste

500 ml Santagata olive oil

 

Preparation

Dip the shrimps and prawns in the beaten eggs and coat evenly with the corn flour. Dust the squids with the “00” Italian flour. Heat the oil in a large saucepan or wok and deep fry the seafood until crisp and golden, stirring to ensure that the pieces don’t clump together. Drain and arrange on oilabsorbing.

paper to serve. Sprinkle with salt.

Olive oil and lemon shortbread

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biscotti

Ingredients

250 gr of flour

1 whole egg

1 egg yolk

100 gr of sugar

100 gr of Santagata Selezione Oro extra virgin olive oil

Zest of one lemon

Vanilla essence

 

Preparation

Whisk the sugar with the eggs, olive oil, flour, lemon,

and vanilla. Fold the dough into cling-film and place in the fridge for at least half an hour.

Roll out the pastry (about half a centimeter in height) and cut out the biscuits in the desired shape.

Bake in the oven at approximately 180° for roughly 15 minutes.

Powder with icing sugar.