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Main courses

Anna Chiarini: Pumpkin Tortelloni with Duck & Truffle Ragù (“Cappellacci di zucca alla ferrarese”)

07 February 2020

* “Cappellacci di zucca alla ferrarese” are one of the main pillars of the cuisine from Ferrara in Emilia Romagna (Italy). There are other versions of pumpkin cappellacci - for example in Mantova they are made with amaretti and mostarda. No matter which version do you prefer - cappellacci di zucca are the soul of Emilia Romagna. *Usually they are served with butter and sage or meat... Read more

Christmas Dinner 2019. Turkey with Castillo de Canena Olives Oils

18 December 2019

Christmas is coming! And with it the dinners and celebrations to be with friends and family. There is no better way than to prepare a special Christmas menu with our AOVES. Here's a recipe we love and mostly for Christmas! We'll start our recipe by preparing on one side: THE TURKEY STUFFING MASHED POTATOES APPLE COMPOTE AND CRANBERRY SAUCE THE CORN COBS TO ACCOMPANY AND... Read more

Christmas Menu: turkey’s stuffing with our First Day Of Harvest Arbequina

18 December 2019

Stuffing for the turkey, done separately! (If we cook it separately,  turkey will be juicier and sauce will be cleaner)  INGREDIENTS 4 or 5 rennet apples, peeled, cored and diced in cubes 1 stick of celery 1 handful of walnuts 1 handful of dried cranberries Extra Virgin Olive Oil First Day Of Harvest Arbequina    PREPARATION Sauté the apples and the celery in... Read more

Thanksgiving: Saffron Turkey with EVOO Family Reserve Picual

28 November 2019

With regard to the well-known international Thanksgiving Dinner, we are glad to present you, from Anna Chiarini with our EVOO Family Reserve Picual, a new recipe for your traditional turkey in order to make it different and original. We hope you enjoy it! Ingredients: 700 g - 25 oz Turkey breast (high quality, from a reliable source) 4 Sugarcane pieces (approx. 30 cm = 12 in;... Read more

SPAGHETTI WITH CAVIAR AND FIRST DAY OF ARBEQUINA HARVEST EVOO

17 September 2019

It may not be a typical pasta recipe, but the recipe we propose today for Spaguetti with caviar is a different dish that is going to surprise. INGREDIENTS - 100gr of Black pasta - 150gr wheat pasta - Caviar Paris 1925 - Evaporated milk - ½ onion - First Day of Arbequina Harvest EVOO - Ground Black pepper PREPARATION In a pot boil water while chopping the onion.... Read more