- 5 eggs
- 160g (-6 oz) icing sugar
- 40g (-1.5 oz) of Grand’Aroma extra virgin olive oil
- 250g (-9 oz) sifted plain flour
Break 5 eggs in a large heat-proof bowl add 160g (~6 oz) of icing sugar and whisk the mixture over a pan of hot water till it is light and fluffy. Remove from heat, and gradually add 250g (~9 oz) of sifted plain flour, . . .
Biscotto all genovese (Genovese cake)
Ingredients
- 5 eggs
- 160g (-6 oz) icing sugar
- 40g (-1.5 oz) of Grand’Aroma extra virgin olive oil
- 250g (-9 oz) sifted plain flour
- 250g (-9 oz) sifted plain flour
- 5 eggs
Directions
Break 5 eggs in a large heat-proof bowl add 160g (~6 oz) of icing sugar and whisk the mixture over a pan of hot water till it is light and fluffy. Remove from heat, and gradually add 250g (~9 oz) of sifted plain flour, 40g (~1.5 oz) of Grand’Aroma extra virgin olive oil and 1 teaspoon of vanilla essence, incorporating as much air as possible. Grease a cake tin with oil and flour it then pour in the batter. Place the tin in a hot oven and bake till golden and cooked through.
Buon Appetito!!
- 300 gr ~ 11 oz small squid
- 1 kg ~ 2.2 pound of mixed fish for soup
- 20gr ~ 1 oz dried porcini mushrooms
- 1 onion
Clean and wash 300g of small squid and one kilogram of mixed fish for soup, cut into even-sized pieces. Soak 20g of dried porcini mushrooms in warm water; chop an onion, a carrot and a handful of parsley. Rinse and . . .
Buridda (Fish soup)
Ingredients
- 300 gr ~ 11 oz small squid
- 1 kg ~ 2.2 pound of mixed fish for soup
- 20gr ~ 1 oz dried porcini mushrooms
- 1 onion
- 1 carrot
- parsley
- 2 anchovies
- pine nuts (handful)
- Mantova Italian Extra Virgin olive oil
- 2 cloves of garlic
- 2 ripe tomatoes
- white wine
- salt and pepper
Directions
Clean and wash 300g of small squid and one kilogram of mixed fish for soup, cut into even-sized pieces. Soak 20g of dried porcini mushrooms in warm water; chop an onion, a carrot and a handful of parsley. Rinse and bone two salted anchovies and pound them to a paste with a small handful of pine nuts. Heat some Mantova Italian Extra Virgin Olive oil in a casserole dish and soften two crushed cloves of garlic in it; add the anchovy and pine nut paste stirring with a wooden spoon. Add the chopped vegetables to the dish, 2 peeled and chopped ripe tomatoes, the squid then the rest of the fish and the mushrooms. Cook for ten minutes, adding some white wine, salt and pepper. Finish cooking slowly and serve in soup bowls over slices of toasted or grilled bread.
Buon Appetito!!
- 2 pounds or 1kg beef
- 2-3 bay leafs
- 1/2 glass of madeira
- 100 ml wine vinegar
Rub salt and pepper into a one kg piece of beef and marinate with a few torn bay leaves, half a glass of madeira and 100ml of wine vinegar for two hours. Then brown the beef on all sides in 2 tablespoons of oil. . . .
Carne Assada (Assada-style beef)
Ingredients
- 2 pounds or 1kg beef
- 2-3 bay leafs
- 1/2 glass of madeira
- 100 ml wine vinegar
- Mantova Olive Oil
- 1 onion
- 2 ripe tomatoes
- 750 gr ot 1.5 lb of small potatoes
- Black olives
Directions
Rub salt and pepper into a one kg piece of beef and marinate with a few torn bay leaves, half a glass of madeira and 100ml of wine vinegar for two hours. Then brown the beef on all sides in 2 tablespoons of oil. Add the marinade and cook for 20 minutes. Then add a peeled onion and tomato and braise for a further 40 minutes. Remove the onion and tomato and add 750g of scrubbed small potatoes; cook for another 15/20 minutes. Add 100g of stoned black olives, cook for about 5 more minutes then remove from the heat. Allow the meat to cool a little then cut in slices and serve with the potatoes and olives.
Buon Appetito!!
- Potato Gnocchi
- Organic Pesto Sauce
- Parmesan cheese
Bring salted water to boil, and add a pack (1lb) of Mantova Gnocchi to it. Once the gnocchi are boiled place them in a serving dish. Dress them with the wonderful Mantova Organic Pesto Sauce and some grated parmesan or . . .
Gnocchi col pesto alla genovese (Gnocchi with green pesto)
Ingredients
- Potato Gnocchi
- Organic Pesto Sauce
- Parmesan cheese
Directions
Bring salted water to boil, and add a pack (1lb) of Mantova Gnocchi to it. Once the gnocchi are boiled place them in a serving dish. Dress them with the wonderful Mantova Organic Pesto Sauce and some grated parmesan or pecorino cheese. And voila’ dinner is ready for the whole family.
Buon Appetito!!
