Dolmades. Wash the vine leaves under running water, dry them and blanch them in boiling water. Drain and place them on sheets of paper.

Transcription

1 10 Mediterr a nean Recipe with extra s virgin olive o il

2 Dolmades APPETISER 70 DIFFICULTY: MEDIUM 100 gr of basmati rice 25 vine leaves 100 gr of veal 1 clove of garlic ½ onion 400 ml of vegetable stock Extra virgin olive oil to taste ½ lemon Mint to taste Thyme to taste Dill to taste Parsley to taste Salt to taste Pepper as needed Wash the vine leaves under running water, dry them and blanch them in boiling water. Drain and place them on sheets of paper. Meanwhile, prepare the filling: in a pan sauté the garlic in some extra virgin olive oil, add the minced meat, the uncooked rice, the onion and the chopped herbs. Toast for a few minutes stirring and season with salt and pepper. Prepare the rolls by placing the vine leaves on a cutting board with the stem upwards. Place a tablespoon of rice in the center of the leaf, roll it up from the bottom and close it by folding the edges halfway up. The rolls must have a very narrow cylindrical shape. Put a few leaves of vine on the bottom of a pot and lay the rolls well attached to each other. Pour about 15 grams of extra virgin olive oil and the hot vegetable stock on the dolmades, until covering them. Cook the rolls for about 40 minutes, closing the pan with a lid. Remove them from the pan keeping attention, serve warm.

3 Patatas Bravas APPETISER 35 DIFFICULTY: EASY 1 kg of potatoes 10 gr of sweet paprika 2 tbsp of tomato sauce 2 tbsp of red vinegar 6 tbsp of extra virgin olive oil Black pepper to taste Salt to taste Wash and peel the potatoes, cut into cubes and keep aside. In a small bowl, put the tomato sauce and the vinegar. Pour the extra virgin olive oil and cook the potatoes for about 5 minutes, adjusting with salt and pepper. Cover with a lid, lower the heat and continue cooking for another 20 minutes, stirring occasionally. Then flavour the potatoes with the paprika, add the tomato and the vinegar, and raise the heat. Continue to cook for another 3 minutes. Serve hot.

4 Frico APPETISER 40 DIFFICULTY: EASY 500 gr of Montasio cheese 500 gr of potatoes 200 gr onions 50 gr of extra virgin olive oil Black pepper to taste Salt to taste Peel the onions and cut them. Peel the potatoes and grate them with a large-sized grater. Do the same with Montasio cheese. Pour 40 gr of extra-virgin olive oil in a large saucepan, not too deep, adding the onion, too. Put the potatoes in the pan and cook for about 10 minutes, then add the Montasio, salt, and pepper. Cook over medium heat for another 20 minutes, stirring to melt the cheese. Cook it till obtaining a homogeneous mixture. Pour the remaining oil into a low-edge non-stick pan and heat it lightly. Add the mixture of potatoes, Montasio cheese, and onions and cook over high heat, like an omelette. Turn it when the crust has formed. Serve warm accompanied by polenta.

5 Beef Bourguignon MAIN COURSE 3h DIFFICULTY: MEDIUM 1.5 kg beef 3 carrots 1 onion 30 gr of flour Thyme and laurel as needed 2 cloves of garlic 40 cl of red wine 40 cl of meat broth 5 cl of extra virgin olive oil 1 teaspoon of mixed spices 1 teaspoon of sugar 150 gr of pancetta 150 gr of champignon mushrooms 150 gr of small onions Peel and cut the onion and carrots into slices. In a deep saucepan, heat the extra virgin olive oil, add the diced beef and brown it. Add also carrots and onion, and continue to cook, stirring. Finally, add the flour. Sprinkle with red wine and veal stock, season with salt and pepper and add the minced garlic, spices and thyme and bay leaf. Close with a lid and cook for 2 or 3 hours, depending on the size of the meat. Meanwhile, heat a tablespoon of oil in a pan, add the peeled onions and the sliced mushrooms and sauté for about 5 minutes. In the end, add the bacon and finish cooking. When the beef is cooked add onions, mushrooms, and bacon, stirring thoroughly. Serve hot.

6 Bacalau à Braz MAIN COURSE 30 DIFFICULTY: EASY 300 gr of codfish 350 gr of potatoes 4 eggs 2 onions 2 cloves of garlic Black olives as needed Fresh parsley as needed Extra virgin olive oil to taste Black pepper to taste Desalt the cod: rinse it under running water, divide it into pieces and place it in a bowl of cold water for 24 hours, changing it three times. Boil it in plenty of salted water, drain it and leave it to cool. Clean it by removing the skin and any bones. Do it in small pieces with your hands and keep it aside. Peel the potatoes, wash and cut into slices of about 3 mm. Peel the onions and cut into slices, then chop the garlic. Fry garlic and onions in a pan over low heat, stirring often. Fry the potatoes in plenty of extra virgin olive oil and drain them on a sheet of absorbent paper. In the pan with onions and garlic add the cod and cook over medium heat. Add the fried potatoes and keep stirring. Beat the eggs in a bowl and pour them into the pan, stirring constantly. Finish cooking, leaving the mixture very soft. Serve hot, with black olives.

7 Canja de Galinha MAIN COURSE 50 DIFFICULTY: EASY 2 l of chicken broth 1 chicken breast 3 carrots 1 celery coast 1 onion Parsley 400 gr of basmati rice 2 green chillies Extra virgin olive oil as needed Gently cook the celery, one carrot, the whole onion, the garlic in shirt and the one pepper. Add the whole chicken breast and brown for a minute. Cover it with the boiling broth and cook it. Remove the chicken breast from the broth and cut into slices. Filter the broth, remove the vegetables and add the rice and two carrots cut into the pot. When the rice is cooked add the chicken, chopped parsley and serve hot, with slices of fresh green pepper.

8 Marmitako MAIN COURSE 40 DIFFICULTY: EASY 1 kg of tuna 2 baked red peppers Extra virgin olive oil to taste 2 green peppers 2 tomatoes 2 onions 1 kg of potatoes Remove the tuna skin and bones and set aside. Prepare a broth with skin and fish bones. Cut the onions, the green peppers into strips and the tomatoes. Cook everything in a saucepan with a little oil, after a few minutes, add the potatoes peeled into cubes and cover with the fish stock. Then cut the cooked red peppers into pieces, put them in a vegetable mill and pour them into the pot with the potatoes. When you have almost finished cooking, add the tuna in pieces and close the pan with a lid. Serve very hot.

9 Tarte Tatin DESSERT 70 DIFFICULTY: HARD 6 red apples 1 sheet of puff pastry 120 gr of sugar 50 gr of extra virgin olive oil Prepare the caramel with the sugar and pour it on the bottom of the baking tray where you will cook your tarte Tatin. Peel the apples and cut them into slices. Place the slices on the caramel forming two layers. Sprinkle the apples with the extra virgin olive oil and bake at 160 C for 20 minutes. Remove the cake from the oven and place the sheet of puff pastry on top. Bake again for 35 minutes at 160 C. Remove the cake and let it cool before serving.

10 Melomakarona DESSERT 80 DIFFICULTY: MEDIUM 1 kg of flour 400 gr of extra virgin olive oil 350 gr of sugar 2 tsp of baking powder 1 tbsp of baking soda 3 oranges 1 shot of brandy 150 gr of peeled almonds 400 gr of honey 3 dl of water Mix the sifted flour, the baking powder and the baking soda. Add the orange juice, sugar, brandy and extra virgin olive oil. Knead to obtain a homogeneous and consistent mixture, to be divided into slightly crushed balls. Put the balls on a baking tray bake at 160 C for an hour. Meanwhile, prepare the syrup: melt the honey with the sugar and water and boil for about 5 minutes. When the cookies are ready, cover them with the syrup and pass them in chopped and toasted almonds. Let them cool completely before serving.

11 Torta della Nonna DESSERT 70 DIFFICULTY: HARD 300 gr of 00 flour 250 gr of sugar 100 gr of extra virgin olive oil 5 egg yolks 1 and a half egg white 8 gr of baking powder Vanillin to taste Lemon zest A pinch of salt 75 gr of cornstarch Lemon essence 45 gr of butter 750 ml of whole milk Pine nuts as needed To prepare the pastry, beat two egg yolks with a pinch of salt, adding the extra virgin olive oil. When the egg yolks are beaten, add 100 gr of sugar, the flour, the lemon zest, the vanillin and the yeast, kneading vigorously. In the end, add the egg white, to make the dough smooth and homogeneous. Wrap it in the transparent film and let it rest in the fridge for half an hour. For the cream, beat 3 egg yolks with the remaining sugar and whip them. Combine the essence of lemon, the cornstarch, and the soft butter, without stopping to mix. Add the milk at room temperature, too. Pour the mixture into a saucepan and cook over medium heat, stirring with a whisk. Take care not to form lumps and to prevent the cream from sticking. Continue to cook until the cream is thick and smooth. Pull out the pastry and put aside a quarter for the decorations. Roll out the rest and line a tart pan. Prick the bottom with a fork and pour the custard into the shortcrust shell, adding the pine nuts. Decorate with the remaining pastry and bake at 170 C for 40 minutes. Remove from the oven and let it cool before serving.