Ingredients: - 180g of Rice - 1 Orange with its juice - 1 onion - Extra Virgin Olive Romeo - Salt - Olives - Typical Abruzzese recipe - Butter - Parmesan cheese
Preparation: Prepare a vegetable broth and toast the rice in a pan, adding an onion and a drizzle of extra virgin olive oil Romeo. Gradually pour the broth upon the toasted rice. Cut into strips the orange peel and reduce the juice in a saucepan. Store the reduction and in the same saucepan blanch the peel strips adding water, in order to take out the bitterness. When the rice is half cooked, add the reduced juice, the peel, the olives, and cream with butter and Parmesan cheese. With the help of a spoon dig a pocket in the center of the risotto and place the reduction. Buon Appetito!
Ingredients: - 500g boneless prime rib For the mayonnaise preparation: - 1 fresh egg - 1/2 lemon - sunflower oil to taste - Olives - Calabrese recipe - Romeo extra virgin olive oil - a rosemary sprig
Heat a pan with cooking salt and place a boneless prime rib. With an immersion blender prepare the mayonnaise: squeeze a lemon add a whole egg and little-by-little seed oil. Blend the mix adding the rest of the seed oil till it is creamy.Break the olives into small pieces inside the creamy mix. Cut into slices the rib once it is cooked and with the help of a coppapasta serve it shaping them in a tart. Pan-fry for a few seconds what’s left of the rib with what’s left of the mayonnaise and the olives, assembling them in a sort of pyramid.Garnish the plate with a rosemary sprig , a few whole olives, a pinch of saltand a drizzle of Romeo extra virgin olive oil. Buon Appetito!
Ingredients: - 200g of fresh salmon filets - 100g of fresh creamy cheese - Ficacci typical Napoletana recipe - 150g - fennel sprouts - Romeo extra virgin olive oil
Procedure: In a frying pan heat a drizzle of Romeo olive oil adding the Salmon filets until golden. Pit the olives manually cutting them into pieces with a knive. Add the pieces of olives to a creamy cheese until they become a paste. Serve using a shallow dish, place the cream as the bottom and following the salmon fillets. Repeat the process until you reach the desired height, garnishing with fennel sprouts and a drop of Romeo oil and... Buon Appetit!
Ingredients: - 1 salted codfish filet - 150g broccoli - fresh cherry tomatoes - fresh chili pepper - A thymus branch - sugar - Romeo extra virgin olive oil - salt to taste - 1 garlic clove
Preparation: In a frying pan heat the olive oil, add the salted codfish and close with a lid to end cooking. In a second frying pan brown the garlic with chili pepper together with broccoli, black oven dried olives and salt for just a few minutes, in order to retain the crunchiness of the broccoli. Add this mixture with the codfish and keep cooking with the lid close. Prepare the confites sauce cutting in slices the tomatoes blanching them lightly in a pan and adding sugar, some water and caramelizing for a short while. With the help of an immersion blender blend the tomatoes till they are creamy. Serve on a flat plate using the broccoli as a base on top place the codfish and olives. To garnish at the end add the confites sauce and a twig of thyme.. Buon appetito!