Oilocentrica recipes

GRAPEFRUIT CUPS
(3 grapefruits, 4 carrots, crab pieces, 110gr. Of green olives, a lemon, salt and extra virgin olive oil).
Cut the grapefruits, hollow them out to form six cups. In a separate bowl, prepare the grated carrots, the chopped crab meat, the chopped grapefruit pulp, the pitted olives; season with salt, lemon juice and extra virgin olive oil.

STUFFED TOMATOES
(6 not too ripe tomatoes, 250 gr. Of tuna in oil, 40 gr. Of parsley, 2 tablespoons of breadcrumbs, a fresh onion, a clove of garlic, tarragon leaves, a few tablespoons of mayonnaise, salt, pepper and oil extra virgin olive oil.).
Wash the tomatoes, dry them, cut them horizontally and empty them. Clean and finely chop the parsley together with the onion, garlic clove and tarragon leaves. Puree the tuna and mix with a few tablespoons of breadcrumbs, mayonnaise, salt and pepper. Fill the tomatoes with the mixture and, before serving them, sprinkle the surface with a drizzle of extra virgin olive oil.

BARROCCIAIA BEAN SOUP
(300 gr. Of borlotti beans, 2 tablespoons of tomato sauce, sage, 2 cloves of garlic, stale bread, salt, peppercorns, extra virgin olive oil).
Cook the beans in a little water with two tablespoons of oil, a few sage leaves and 2 cloves of garlic; when they are almost cooked, add a little salt and the tomato purée, cook. Prepare two slices of lightly roasted stale bread in individual bowls and cover it with the beans with their broth (if the beans are too many, remove a part). Serve the hot soup generously sprinkled with oil, preferably freshly pressed, and plenty of freshly ground pepper.

POLENTA WITH “CICCIOLI”
(500 gr. Of maize flour, 200 gr. Of pork lard, 4 herring, 150 gr. Of aged pecorino cheese, vinegar, salt and extra virgin olive oil).
Sprinkle the yellow flour into a cauldron of boiling water; turn it for half an hour over moderate heat. Meanwhile, brown the pork lard (greaves) and add them to the polenta a few minutes before removing it from the heat. Pour the polenta onto a large cutting board and slice it using a colorless cotton thread. Desalt the herring under running water, roast them on the grill, break them up, season with fresh extra virgin olive oil and a sprinkle of vinegar, arrange them on the polenta and sprinkle with plenty of pecorino; add a drizzle of oil.

PARSLEY SHELLS
(500 gr. Of shellfish type pasta, 70 gr. Of parsley, a little basil, a clove of garlic, salt, freshly ground pepper and extra virgin olive oil).
Put a saucepan with plenty of salted water on the fire and, as soon as it boils, add the pasta and cook it al dente. Meanwhile, finely chop the parsley and basil. Prepare a pan with a glass of oil, brown the garlic and, as soon as it is ready, add the chopped pasta, parsley and basil. Transfer to a bowl, add the pepper, mix and serve immediately.

SPELLED IN BLACK CABBAGE
(150/200 gr. Of spelled in grains, 200 gr. Of borlotti beans, 500 gr. Of peeled tomatoes or tomato sauce, 50 gr. Of bacon, a medium onion, a carrot, a stalk of celery, 2 black cabbages, salt, pepper, extra virgin olive oil).
Immerse the spelled in cold water, remove any floating impurities and rinse it twice after eight hours. Make the mixture with bacon, onion, celery and carrot, brown in plenty of olive oil over low heat. Add the peeled tomatoes or tomato purée to this sauce and cook everything a little longer. Add the chopped black cabbage to the sauce and cook until wilted. Then pass the previously boiled beans and add their cooking water, bringing everything to a boil. Then add the spelled, season with salt and pepper and cook slowly, stirring constantly for about two hours. If the broth is too thick, add boiling water flavored with cube. Serve warm, after letting it rest and, if you like, add a drizzle of extra virgin olive oil.

EXOTIC BUTTERFLIES
(400 gr. Of pasta in the shape of butterfly, 2 ripe avocados, 2 cloves of garlic, 500 gr. Of ripe tomatoes, salt, pepper and extra virgin olive oil).
Prepare a rather large and not very high tureen (better a risotto), place a small pile of garlic minced as finely as possible in the center; arrange the tomatoes (preferably around the San Marzano) washed, peeled, removed from the seeds and cut into small pieces and, still around, arrange the avocado pulp cut into thin slices. Boil the pasta al dente in a pot of lightly salted water and, as soon as it is ready, drain it quickly and turn it over into the tureen, turning it gently; season with extra virgin olive oil and, if desired, add a little pepper.

AUTUMN SOUP
(200 gr. Of red soy, 200 gr. Of spelled, 100 gr. Of green beans, 3 carrots, 2 stalks of celery, some white cabbage leaves, an onion, a clove of garlic, 2 bouillon cubes, basil, parsley , salt, black peppercorns, extra virgin olive oil).
Soak the red soy and spelled in separate containers for at least eight hours. The following day, clean and wash the vegetables, cut the green beans into small pieces, into small slices the carrots, onion and celery, break up the cabbage leaves. Boil the garlic clove in one and a half liters of water with the rinsed and drained nuts, vegetables, soy and spelled, and cook for about an hour from the moment of boiling. When the soup is ready, remove it from the heat, add chopped basil and parsley, season with salt, freshly ground pepper, sprinkle with extra virgin olive oil and serve hot.

BOILED SALTED COD WITH CHICKPEAS
(600 gr. Of already soaked salted cod, 100 gr. Of tomato pulp, an onion, parsley, marjoram, 40 gr. Of pine nuts, 40 gr. Of raisins, salt, extra virgin olive oil).
Boil the soaked and skinned cod in cold salted water for 15 minutes. Then drain it, bone it and cut it into pieces. Put it back in a pot with the coarsely chopped onion and tomato pulp, cover it with cold water, let it boil slowly until the onion is cooked and the broth is almost completely absorbed. When ready to serve, sprinkle with a pinch of chopped marjoram and parsley, raisins and pine nuts and drizzle with extra virgin olive oil. Serve with chickpeas.

CARPACCIO WITH ROCKET
(600 gr. Of thinly sliced ​​fillet, 200 gr. Of fresh rocket, 100 gr. Of Parmesan cheese, 2 lemons, salt, pepper and a glass of extra virgin olive oil).
Arrange the meat on a serving dish, season with the juice of the two lemons, half of the oil, salt and pepper. Clean the rocket well, cut it into strips and distribute it evenly over the meat; sprinkle with parmesan flakes using a truffle cutter, drizzle with the remaining oil and serve.

COSTATINE A SCOTTADITO WITH PICKLES
(4 pork chops, or 8 veal ribs, a lemon, 300 gr. Of pickles, parsley, salt, pepper, extra virgin olive oil).
Chop the parsley; arrange the chopped pickles in a single layer on a serving dish. A few minutes before serving, heat a lightly greased pan and, when it is hot, put the cutlets to brown first on one side then the other (five minutes on each side), salt and pepper them, place them on the tray over the pickles, sprinkle with parsley and drizzle with oil. Serve with lemon wedges.

MARINATED CHICKEN
(A chicken weighing about 1 kg, 2 red peppers, a carrot, a stick of celery, an onion, 2 tablespoons of vinegar, a splash of balsamic vinegar and a glass of extra virgin olive oil).
Thoroughly clean the chicken and boil it in boiling salted water with the celery, carrot and onion. Wash the peppers well, remove the seeds and the cap and cut them into thin strips. When the chicken is boiled, allow it to cool, debon it and cut it into strips. Mix chicken, peppers, combine the two types of vinegar, add the oil and leave to marinate for at least 3 hours before serving.

CARPACCIO WITH MUSHROOMS
(400 gr. Of fillet cut into very thin slices, 300 gr. Small porcini mushrooms, 3 small fresh courgettes, salt, pepper, white truffle, mayonnaise, truffle paste, Worcester sauce, parsley, chives and extra virgin olive oil) .
Carefully clean the mushrooms that must be chosen young; clean the courgettes, cut them into oblique slices and grill them. Cut the porcini mushrooms into strips. Switch to the chopper 100 gr. of mushrooms, add two tablespoons of mayonnaise, a pinch of chopped chives and parsley together, a teaspoon of truffle paste, a sprinkle of Worcester, salt, pepper and enough oil to obtain a fairly liquid saline. Arrange the grilled zucchini on a serving plate, then the slices of veal and, in the center, a pile of sliced ​​mushrooms; sprinkle with chopped chives and parsley, slices of white truffle, salt lightly, pepper if desired, sprinkle with extra virgin olive oil; serve accompanied by the prepared salt.

VEGETABLES IN GREEN SAUCE
(2 potatoes, 2 carrots, 2 courgettes, 2 aubergines, a handful of basil and a handful of parsley, 2 hard-boiled eggs, 4 anchovy fillets in oil, 50 gr. Of capers, 200 gr. Of tongue in a single slice , the crumb of a sandwich, a lemon, salt, pepper and extra virgin olive oil).
Prepare the sauce by carefully mixing the chopped parsley, the breadcrumbs soaked in vinegar and squeezed well, the finely chopped capers and anchovies, the crushed egg yolks, the oil and lemon juice. Dice the vegetables and steam them if possible. Cool and lightly salt, add the diced tongue. Arrange the chopped basil and the sauce on top of the vegetables, placed on a serving dish, and garnish with the chopped egg whites all around.

MARINATED ZUCCHINI
(500 gr. Of small fresh courgettes, vinegar, garlic, black peppercorns, 2 bay leaves, salt and extra virgin olive oil).
Quickly sear the cleaned zucchini in lightly salted water and acidulated with a little vinegar. Zucchini must remain very compact; ten minutes should be enough. Cut them into oblique slices and arrange them in a small salad bowl; sprinkle them with minced garlic, peppercorns and bay leaves, cover them with extra virgin olive oil and let them rest for a few days in the refrigerator before serving as a side dish to boiled or roasted meats.

POTATO SALAD
(500 gr. Of white-fleshed potatoes, a clove of garlic, 70 gr. Of parsley, salt, pepper, white vinegar and extra virgin olive oil).
Boil the potatoes in their skins; as soon as they are soft, but not undone, drain them, peel them and cut them into slices about one centimeter thick; in a glass, dilute the finely chopped garlic clove and a little salt with the oil and a few tablespoons of vinegar; season the potatoes with this mixture and sprinkle them with chopped parsley. If desired, add pepper. To this salad you can add boiled green beans, capers, a hard-boiled egg into wedges, a small ripe tomato: all the ingredients together or some of them depending on the season and availability.

MARJORAM ARTICHOKES
(6 artichokes, parsley, marjoram, 2 lemons, salt, pepper and extra virgin olive oil).
Clean the artichokes from the external hard leaves and tips, put the hearts cut in half in water acidulated with lemon juice. Boil the artichokes hearts in salted water for 10 minutes, drain as soon as they are cooked and let them cool. Separately mix a tablespoon of chopped parsley, a pinch of marjoram, the juice of one lemon, salt, pepper and 4 tablespoons of oil. Arrange the artichokes in a salad bowl and dress them with the prepared sauce.

DIET SALAD
(2 ripe tomatoes, 4 carrots, 4 artichoke hearts, 4 spring onions, 1 heart of white celery, a clove of garlic, a small cucumber, 2 heads of escarole, 2 rennet apples, a yellow pepper, a heart of white cabbage , 2 or 3 walnuts, lemon, vinegar, salt, pepper and extra virgin olive oil).
Cut the tomatoes in half, scrape and grate the carrots, slice the hearts of the artichokes (remember to keep the hearts of the artichokes, just cleaned, in water acidulated with lemon), the spring onions, celery, garlic and gherkin, two rennet apples and pepper. Thinly chop the salad and cabbage, clean and crumble the walnuts and combine all the ingredients in a salad bowl. Season with lemon juice, salt and pepper, and drizzle with plenty of oil. Finally, before serving, a dash of vinegar.

CAPER SAUCE (for meat)
(2 tablespoons of capers, a lemon, extra virgin olive oil)
Wash the capers (if they are salted), squeeze them and chop them very finely; put them in a gravy boat with very little lemon juice, slowly add the oil until the salt is given the right consistency, stirring gently.

GREEN SAUCE WITH PINE NUTS
(Plenty of parsley, plentiful mint, a few basil leaves, 50 gr. Breadcrumbs, two tablespoons of capers, 50 gr. Of pine nuts, an egg, white wine vinegar, salt and pepper and extra virgin olive oil).
Carefully wash the parsley and mint and dry them well; wet the breadcrumbs with white wine vinegar and drain it; firm the egg (8/9 minutes), put the other ingredients in the blender and dilute with the olive oil necessary to obtain a not too liquid sauce. Leave to rest for 30 minutes before serving with boiled meat and fish.

GARLIC SAUCE
(2 cloves of garlic, the breadcrumbs, 1 anchovy, parsley, salt and pepper, extra virgin olive oil).
Clean the anchovies by removing the bones and salt, wash the parsley well; Put the crumbs soaked in water and squeezed vinegar, the garlic, the anchovies, a very little salt and pepper into the blender. Add the necessary olive oil and mix well. This sauce is also usually used for boiled meats and fish.