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- RABBIT ROLLS LIGURIAN STYLE
- TRENETTE PASTA WITH PESTO
- COD FILLET WITH TOMATO AND BLACK TAGGIASCA OLIVES
- FRIED ALBERELLO DI SARZANA ZUCCHINI
- SEA BREAM LIGURIAN STYLE
- BOTTARGA AND BLACK TAGGIASCA OLIVE SALAD
- GNOCCHI DEL GALLO
- TRENETTE PASTA WITH FAVA-BEAN CREAM AND CHERRY TOMATOES WITH THYME AND OLIVES
- FILLET OF RIVIERA SEA BREAM
- LIGURIAN STYLE LEMON CREAM
RABBIT ROLLS LIGURIAN STYLE FROM “GALLO DELLA CHECCA”
Ingredients for 4 people
- 1 black-eyed rabbit, 1.6 kg
- garlic
- onion
- carrot
- celery
- pine nuts
- Taggiasca olives in brine
- herbs
- chilli
- salt to taste
- DOP Riviera Ligure extra-virgin olive oil
- 1 bottle of Ormeasco red wine
Preparation
Bone the rabbit and divide it into four parts, forming as many rolls and tying them like a roast.
Place the DOP Riviera Ligure Olive Oil and the rabbit in a casserole, browning it.
Finally, add all the other ingredients and cook over low heat until all the wine has evaporated.
Ingredients
- Trenette pasta
- DOP Genoese basil
- Vessalico garlic
- first-quality Pisa pine nuts
- grated DOP Parmigiano Reggiano cheese aged 30 months
- grated DOP Pecorino Sardo cheese aged 15 months
- coarse sea salt
- DOP Riviera Ligure extra-virgin olive oil
Preparation
Prepare the pesto in a mortar by placing two cloves of garlic and a few grains of salt, mashing and adding the dry leaves of basil, then the pine nuts, pecorino and parmesan cheese and continue to pound without stopping and adding DOP Riviera Ligure Extra-Virgin Olive Oil every so often, always being careful to rub along the walls instead of squeezing and pressing down.
Once you have a creamy compound, pour into a bowl and, with a wooden spoon, blend adding more oil.
Cook the trenette pasta and, as soon as they are cooked “al dente”, pour on the sauce and they are ready to be served.
Note: There is also another variant that adds green beans and potatoes to the ingredients. In this case, cook the broken beans along with the potato cut into chunks and combine with the pesto and trenette.
COD FILLET WITH TOMATO AND BLACK TAGGIASCA OLIVES
Ingredients
- 600 g cod fillet
- 250 g of ripe cherry tomatoes
- 60 g of black Taggiasca olives
- 2 cloves of garlic
- 100 ml of DOP Riviera Ligure Extra-Virgin Olive Oil
- salt and pepper to taste
Preparation
Wash the cod and dry it well, cleaning it and putting it in a baking dish greased with oil.
Add the black olives and cherry tomatoes cut in half, add a very little salt and pepper and then pour on the oil. Place the baking dish in the oven at 200 °C for about ten minutes.
When cooked, the dish is ready to serve after using the sauce taken from the bottom of the pan.
FRIED ALBERELLO DI SARZANA ZUCCHINI
Ingredients
- 500 g Alberello di Sarzana zucchini
- DOP Riviera Ligure Extra-Virgin Olive Oil
- flour
- eggs
- salt to taste
Preparation
Clean and slice the zucchini lengthwise. Dust with a little salt.
Coat the thin slices of zucchini with flour and put in a container with stiffly beaten egg whites.
Fry the zucchini in hot oil.
Ingredients
- 1 1200-g gilthead
- 1 kg of new potatoes
- 80g of black Taggiasca olives
- 3 decilitres of fish stock made by boiling the fish scraps
- 1 sprig of thyme
- 1 decilitre of DOP Riviera Ligure Extra-Virgin Olive Oil
Preparation
Clean the fish, remove scales and entrails, and then lay it on a large baking sheet.
Peel the potatoes, slice them thin and place them in the baking pan around the fish.
Combine all the other ingredients and bake at 200°C for about 20 minutes.
Then, transfer everything to a serving dish and pour over the cooking water.
Serve hot.
BOTTARGA AND BLACK TAGGIASCA OLIVE SALAD
Ingredients
- 200 g of lettuce
- 15 g of tuna bottarga
- 15 pitted black Taggiasca olives
- 6 walnuts shelled and peeled
- 3 centilitres of DOP Riviera Ligure Extra-Virgin Olive Oil
- lemon juice, salt and pepper to taste
Preparation
Wash and dry the lettuce and arrange it in the pot where you have placed several slices of bottarga.
Pour the lemon juice in a bowl, add salt, pepper and DOP Riviera Ligure Extra-Virgin Olive Oil and mix well together.
Crush a part of the pitted black olives along with the walnut kernels and pour the mixture over the salad along with the prepared liquid.
Serve the salad with warm crostini.
Ingredients for 4 people
- 1 kg of red potatoes
- 300 gr. of 00 flour
- 1 whole egg
- salt to taste
- DOP Riviera Ligure Extra-Virgin Olive Oil
- basil
- Taggiasca olives
- dried tomatoes
Preparation
Boil the potatoes in their skins, peel and mash with potato masher while still hot.
Blend a puree made with flour, a pinch of salt and the whole egg.
As soon as it is a paste, form into strips and cut them into pieces of 2-3 cm.
Cook in boiling salted water for a few minutes, removing them with a perforated spoon when they rise.
Fry in a skillet with DOP Riviera Ligure Extra-Virgin Olive Oil, basil, Taggiasca olives and dried tomatoes, cut into thin strips.
TRENETTE PASTA WITH FAVA-BEAN CREAM AND CHERRY TOMATOES WITH THYME AND OLIVES”
Ingredients for 4 people
- 400g shelled fresh fava beans
- 12 small wild leeks
- 2 bay leaves
- 1 bunch of fresh thyme
- 2-3 tablespoons pitted Taggiasca olives
- 200g cherry tomatoes
- 320g of Trenette pasta
- 40-50g aged Pecorino cheese (optional)
- milk
- peppercorns
- DOP Riviera dei Fiori Olive Oil
- salt
Preparation
Cook the beans in boiling water for about 5 minutes, drain with a skimmer saving the cooking water, put them in a bowl of cold water, peel them after a few minutes, put them back in a saucepan with a little of their cooking water, add a little salt and cook over a low heat for 10 minutes until they become very soft.
Clean the wild leeks, keeping the green part, slice them and put them in a thick-bottomed saucepan along with the bay leaves and 3-4 tablespoons of olive oil, salt lightly, cover and braise them over low heat for 10-15 minutes, mixing occasionally.
Meanwhile, wash and strip the thyme, coarsely chop the Taggiasca olives, wash the cherry tomatoes, cut them in half removing all the seeds and cut them into cubes, season with a pinch of salt, a little oil, thyme and olives.
Mix the beans with the leeks, removing the bay leaves and blend until a creamy sauce, add a little milk if necessary, and season with a pinch of pepper.
Cook the trenette pasta until “al dente” in plenty of salted boiling water and cut the pecorino into shavings, drain the pasta but not too dry, season it with the bean cream, put it on the plates, place the tomatoes in the middle, surround with the pecorino cheese scales and serve.
Ingredients for 4 people
- 4 large prawn tails shelled
- 200ml aromatic white wine
- 4 shallots
- 4 fillets of sea bream of about 125g each
- 25g pine nuts
- 1 bunch of fresh marjoram
- DOP Riviera di Levante Olive Oil
- salt
Preparation
Rinse the prawn tails and place in a saucepan with the wine, bring to boil and turn off after less than 1 minute, let soak another 2-3 minutes and transfer the tails in a pot, cutting them in half lengthwise.
Peel the shallots and slice them finely, sauté the shallots for 5 minutes in a thick-bottomed skillet over medium heat with 3 tablespoons of olive oil.
Lay fish fillets on a cookie sheet covered with oven paper, lightly salt and season with the sautéed shallots and the wine used to cook the prawns, cook in the oven at 190 °C for less than 10 minutes.
Meanwhile, toast the pine nuts in the same oven for a few minutes until they are golden, let them cool and crumble them coarsely with your hands, strip, wash and dry the marjoram, chop quickly and mix with 1 tablespoon of oil.
Transfer the fish to the plates, pouring over their cooking juices, sprinkle with the toasted pine nuts, garnish with prawns and serve immediately with the oil and marjoram.
Ingredients for 4 people
- 3 large lemons
- 4 tablespoons of DOP Riviera del Ponente Savonese Olive Oil
- 125g of sugar
- ½ vanilla bean
- 5 egg yolks
- 1 tablespoon cornstarch
- dry biscuits to accompany
Preparation
Grate the peel of ½ lemon and squeeze the juice of all three, put the oil in a pan over a double boiler with the sugar and vanilla bean split into 3-4 pieces, stir for a few minutes.
Meanwhile, beat the yolks with the sifted cornstarch and dilute with the juice of the 3 lemons and grated peel, add the eggs to the oil base and cook in the double boiler stirring constantly until you have a slightly dense cream.
Pass it through a sieve or strainer with small mesh, cool and serve with the dry biscuits.