SPAGHETTONI WITH CAPSICUM AND SARDINES IN OIL

Ingredients for 4:
240 gr hand-made spaghettoni
2 large red peppers
Viola Extra Virgin Olive Oil, Colleruita
10 fresh sardine fillets with bones removed
A few laurel leaves
A few sprigs of mint
Whole black peppercorns
Salt

Preparing the Sardines:
Place the fillets in a saucepan and cover with lightly salted cold water, add the laurel leaves and the peppercorns. Cook over a slow flame until the fillets are just done, then drain the fillets and gently dry them with paper towel, taking care that they do not break apart. Leave the sardines to cool and then place them in sterilised jars. Completely cover the fillets with Viola Extra Virgin Olive Oil, Colleruita and place them in the refrigerator.
Preparing the capsicums:
Wash the capsicums and cut them into four pieces, ensuring that all the seeds and pith are removed. Put them into vacuum sealed bags, taking care that the pieces are not overlapping. Add the mint leaves, drizzle with Viola Extra Virgin Olive Oil, Colleruita and seal the bags. Cook in boiling water for approx.10 minutes, then plunge them into icy water to quickly cool them. Place the capsicums in a blender and mix at high speed for about 20 seconds.
Press the mixture through a fine strainer, taste for salt and put it in a pan.

Final preparation and presentation:
Cook the spaghettoni in a generous quantity of well-salted water.
Add a couple of spoons of the spaghettoni cooking water to the capsicum mixture, drain the pasta and put it into the pan. Toss over a high flame until all the spaghettoni are well-coated with the capsicum mixture.
Arrange on individual serving dishes with some additional capsicum sauce, a sprinkling of mint leaves and 2 sardine fillets sliced into pieces. Complete the dish with a drizzle of Viola Extra Virgin Olive Oil.

​FRIED SALT COD WITH CHICKPEAS, BEETROOT AND CAPERS

Ingredients for 4:
200 gr salt cod
Viola Extra Virgin Olive Oil, Costa del Riparo
200 gr cooked chickpeas
100 gr vegetable stock
Salt & Pepper
1 fresh beetroot
140 mls water
140 mls red wine vinegar
100gr sugar
To complete the dish, Viola Extra Virgin Olive Oil, Inprivio, capers and mint

Preparing the Chickpeas:
Cook the chickpeas in a pressure cooker, drain them and then put them in a blender at high speed. Add vegetable stock as needed to obtain a creamy consistency.
Preparing the Beetroot:
Wash and peel the beetroot then slice it into discs of approx. 2mm, then diced finely.
(brunoise). In a saucepan, bring the water, vinegar and sugar to the boil and remove from the flame just before the sugar is dissolved. Add the diced beetroot and leave it aside to cool.

Final preparation and presentation:
Using Viola Costa del Riparo Extra Virgin Olive Oil, fry the salt cod at 65° for 4/5 minutes. Remove the skin and sprinkle with salt. Strain the beetroot mixture and dry with absorbent paper, then arrange artfully on a plate. Place the salt cod on top, then spread a generous three spoonfuls of the chickpea mixture beside the beetroot. Add some capers and mint leaves and drizzle with Viola Extra Virgin Olive Oil, Inprivio.

FRUIT OF THE FOREST MOUSSE WITH MINT, EXTRA VIRGIN OLIVE OIL IMPRIVIO
AND SALTED PEANUT BRITTLE

Ingredients for 4:
For the mousse:
60 gr egg whites
120 gr sugar
40 gr water
250 gr fresh cream
350 gr fruit of the forest puree
10 gr gelatin sheets
For the peanut brittle:
100 gr sugar
1 whole egg
70 gr salted peanuts, finely chopped
60 gr melted butter
20 gr almond flour
For the final presentation:
200 gr fresh assorted fruits of the forest
30 gr extra virgin olive oil Inprivio
10 gr fresh mint
1 gr fresh vanilla pods

Method:
For the mousse:
We prepare our mousse starting with an Italian-style meringue. Combine the sugar and water in a saucepan and bring the temperature to 121°. Remove from the flame as soon as the sugar is dissolved. Using a planetary mixer, we place the egg white into the bowl and then we slowly add the melted sugar and water which is still hot. Set the machine to medium speed and run until the mixture has completely cooled down. In a saucepan, dissolve the fruit of the forest puree with the gelatin that has previously been softened in water. Whip the fresh cream until it has a firm consistency. Add the meringue to the fruit of the forest puree,
add the cream and then put the mixture in a pastry bag and put in the refrigerator. Leave for at least six hours.

For the brittle:
We add the egg to the sugar in a bowl and with a whisk we whip the mixture until well
combined. Then we add, in the following order, the salted peanuts, almond flour and mix well. When the mixture is ready, we add the melted butter and combine all the ingredients, then place the mixture in the fridge and leavefor around two hours. We prepare a baking tray, lining it with oven-proof paper and set the oven temperature at 200°. Take the mousse mixture from the fridge and form it into small balls. Place them on the lined baking tray, leaving a distance of about 4/5 cm between each one.
We then put the tray in the hot oven and leave to bake for 6/7 minutes. When the balls begin to brown, take them out of the oven and before they begin to cool, shape them into triangles,using a pizza cutter wheel. Leaving them to cool for a few minutes they will become perfectly crisp.

Assembly of the dish:
We cut up the fruits of the forest and flavour them with the extra virgin olive oil, Inprivio, the vanilla and finely chopped mint leaves. Smear the plate with the mixture and arrange the mousse triangles and brittle over it. Finish the dish with a garnish of fresh mint leaves.

RISOTTO WITH POWDERED LAUREL LEAVES

Ingredients for 4:
280 gr Carnaroli rice
2 litres lightly salted boiling water
60 gr Reggiano Parmesan, aged for 36 mths
Viola Extra Virgin Olive Oil, Tradizione
15 laurel leaves, well dried

For the laurel powder:
In a food processor at maximum speed, blitz the leaves until they are reduced to a powder.

Preparation and Presentation:
Toss the rice in a hot saucepan until lightly browned. Cover with the boiling water then slowly allow the rice to absorb the water, adding a little at a
time as necessary and stirring to avoid it sticking to the bottom of the pan.
Cook over a medium flame ensuring that the rice maintains a slow boil.
When half-cooked, add a little salt, keep stirring and keep the light boil. When the rice is ready, (al dente), remove from the flame and season with the extra virgin oil and parmesan. Leave for a minute and then, using a fine strainer, dust the rice with the powdered laurel. Finish the dish with a drizzle of Viola Extra Virgin Olive Oil, Tradizione and garnish with lavender flowers.

ZUCCHINI FLOWERS FILLED WITH FRESH GOAT RICOTTA MIXED WITH OIL

Ingredients for 4:
4 fresh, large zuccini flowers
200 gr fresh goat ricotta
Viola Extra Virgin Olive Oil, Costa del Riparo
Reggiano Parmesan, aged for 24 months

Preparation and Presentation:
Add the Viola Extra Virgin Olive Oil, Costa del Riparo to the goat ricotta, a little at a time, until a creamy consistency is reached. Prepare the zucchini flowers by removing the outer husk and the pistil in the centre. Wash and carefully dry. Using a pastry bag, fill the flowers and place them on a lightly oiled oven tray. Sprinkle with a little parmesan and a drizzle of the oil.
Cook in oven at 200°C for 4 minutes. Serve on individual plates garnished with thym leaves.

BROTH-COOKED MEDITTERANEAN HAKE WITH LEMON, PARSLEY AND OIL

Ingredients for 4:
1 fresh piece of hake, approx. 600/800, gutted and washed.
Foam from the cooking broth
Viola Extra Virgin Olive Oil, Tradizione
8 medium carrots

For the foam:
1 garlic clove, unpeeled
Celery pieces, a handful
500 mls cold water
140 gr extra virgin olive oil
Lemon juice/rind
Parsley, 1 small bunch
Salt

For the hake:
Remove the side fins, backbone and tail.
Remove the gills and eyes and proceed with the filleting, putting aside the bones and the head. Wash the head and chop into small pieces. Remove the skin and divide the hake into four pieces from the two fillets
For the foam:
In a saucepan heat a little olive oil and lightly brown the garlic clove, add the celery, then the bones and the pieces of the head. Add approx. 500ml of cold water, the lemon rind and bring to the boil. Be sure to skim off any impurities during the cooking process. Leave on a slow boil until the broth has reduced by half. Remove from the flame and add the parsley, including th stalks, then leave to cool completely. Strain through a fine sieve. Take 100 mls of the broth, add the oil and lemon juice and bring it to foamy emulsion with an immersion blender. Adjust for salt.
Pour the contents into a kitchen syphon of 500 mls and keep warm
For the carrots:
Peel the carrots and blanche them in a saucepan with boiling salted water, then plunge them in water and ice to rapidly cool. Dry the carrots and with a cooking torch on a high flame, scorch them, turning to ensure all the surfaces are charred. Slice them in half, lengthways and keep warm.
For the composition of the dish:
Take the remaining fish broth and cook over a low flame until it reaches 65°c.
Keeping the temperaure at 65°, cook the hake fillets for 3 to 4 minutes.
Drain on absorbent kitchen paper, sprinkle lightly with salt. In a deep serving dish, add a few drops of Viola Extra Virgin Olive Oil, Tradizione and place the hake on top. Take the syphon and shake well, then cover the hake with the foam. Arrange the charred carrots artfully on the dish. Serve hot.

DISH FROM THE VEGETABLE GARDEN

Ingredients for 4:
4 beans, blanched and split in half
1 roasted and peeled capsicum, seasoned with thyme, mint, garlic, salt and oil
8 segments semi-dried San Marzano tomatoes
8 pieces fresh beetroot, lightly dried in the oven
8 pieces of 2cm potato with skins,pan-fried
8 slices carrot, candied
4 thin slices zucchini marinated in chives and oil
10 cubes celeriac cooked under salt
4 slices grilled zucchini, seasoned with oil
12 slices friariello capsicum, seeds removed
8 fresh tomato segments seasoned with salt and oil
8 onion petals, sweet and sour
Fresh-shelled peas
Oregano and thyme flowers and a selection of various aromatic herbs
Viola Extra Virgin Olive Oil, Colleruita
Tarragon vinegar

Assembling the dish:
In a large serving bowl, artfully arrange all the above ingredients and finish with a drizzle of Viola Extra Virgin Olive Oil, Colleruita

GUINEA-FOWL WITH SNOW PEAS AND CREAMED * COLFIORITO POTATO IN AN
EMULSION OF EXTRA VIRGIN OLIVE OIL, “IL SINCERO”

Ingredients for 4:
½ free-range guinea-fowl, deboned
200 gr Viola Extra Virgin Olive Oil, Il Sincero
10 gr rosemary
10 gr garlic
10 gr fresh thyme leaves
2 gr black pepper
Salt, to taste
1 kg yellow potatoes
150 gr fresh snow peas
For the reduction:
bones of the guinea-fowl, cut into pieces
1 piece lemon
100 gr carrot
100 gr shallots
200 gr vine-fresh tomatoes
2 lts vegetable broth
Fresh herbs: (laurel,juniper,rosemary)

Method:
For the guinea-fowl:
Debone the guinea-fowl and lay the flesh on a slab to be seasoned with minced garlic, rosemary, thyme, pepper and salt. Close the thigh and breast on itself, with the skin facing outwards. Add the Extra Virgin Olive Oil, Il Sincero and place the seasoned bird in a bag to be vacuum sealed and then proceed with the cooking process, at 65° for two hours.

For the creamed potato and snow peas:
Peel and dice the potatoes and boil in salted water for about 20 minutes. When cooked, drain and while they are still hot, blend them in a mixer, adding 150 ml. of Extra Virgin Olive Oil, Il Sincero, until the mixture is smooth and creamy. String the snow peas and cook them in boiling salted water for approx. 2 minutes. Remove them from the water and toss them in a pan with the oil, Il Sincero and season with salt and pepper.

For the reduction:
The bones of the guinea-fowl form the basis of the cooking process: place them in a
saucepan and brown them together with the oil, Il Sincero for around 10 minutes. Then add the vegetables, cut into dice and continue cooking for a further 5 minutes.
At this point, we use the technique of deglazing which allows for the release of the sugars and juices that create a rich, tasty brown sauce. Add a little ice to the mixture and allow for it to evaporate.
When the mixture has formed a rich crust on the botttom of the saucepan, add the vegetable stock, the fresh herbs and lemon juice. Leave to boil until it becomes a dense brown sauce which will be used to glaze the guinea-fowl.

Final composition:
Cut the guinea-fowl into cubes and toss them in a hot non-stick pan until all the pieces are well-browned. Using a flat serving platter, first spread the hot creamed potato, then scatter the browned guinea-fowl pieces over the top, together with the snow peas and finish by drizzling it all with the reduction.

*Colfiorito is a famed area of Umbria for the cultivation of potatoes

 LAMB LOIN WITH CHAR-GRILLED CAPSICUM AND LAVENDER FLOWERS

Ingredients for 4:
1 loin of lamb (500 gr)
2 yellow capsicums
2 red capsicums
Fresh mint leaves
Viola Extra Virgin Olive Oil, Il Sincero
Fresh lavender flowers

Method:
For the lamb loin:
Brown the lamb on all sides in a pan with the Viola Extra Virgin Olive Oil, Il Sincero. Sprinkle with salt and place in a pre-heated oven, at 200°C for around 2 minutes. Remove, cover with aluminium foil and leave to sit for approx. 6 minutes in order to stabilise the juices.
For the capsicum cream:
Wash and cut one yellow and one red capsicum into 4 pieces, ensuring to remove the seeds and pith.
Place them in bags to be vacuum sealed, (keeping the colours separate) and making sure the pieces don’t overlap, then drizzle with the oil Il Sincero and sprinkle with the mint leaves. Seal the vacuum bags and cook in boiling water for around 10 minutes. Remove and plunge the bags into a bowl of water and ice. Put the capsicum pieces, (keeping the colours separate), into a food blender and mix at high speed for around 20 seconds. Press the mixtures through a fine sieve and adjust for salt.
For the char-grilled capsicums:
Wash the capsicums well and place them whole, directly over a very hot grill, (or embers), turning often to be sure they are evenly charred. When cooked, put them in a container, cover with cling film and leave them to rest for about 15 minutes. Then peel off the charred skins, cut them into julienned strips, and season them with some of the Viola Extra Virgin Olive Oil, Il Sincero and a few mint leaves.
Final composition:
On a serving platter, spread the two capsicum sauces, place the sliced lamb loin on top and add the char-grilled capsicums. Sprinkle with a few fresh mint leaves, lavender flowers and to finish, drizzle with the Viola Extra Virgin Olive Oil, Il Sincero.