CACIOTTA CHEESE AND CHICORY SALAD

The idea for this simple but delicious salad comes from Laura Turri at Fratelli Turri srl. She is based in Cavaion Veronese on the eastern shores of Lake Garda. The company produces a range of extra virgin oils from the DOP regions nearby. I have chosen their flagship San Vigilio extra virgin olive oil with its wonderful mixture of local olive varieties: Casalivo, Less, Fort, Negrino, Trepp, Rossanel, Faverol and Corgnolar.
Choose one herb for the salad and then use another one next time you make it. A different dish results each time.

Ingredients
Caciotta cheese
Large handful of chicory (curly endive in the UK)
Sprigs of basil, sweet marjoram, sage, pennyroyal or oregano
Plenty of San Vigilio extra virgin olive oil
Salt and freshly ground black pepper

Method
Cut the cheese into cubes and toss with the chicory and chosen herb. Arrange on side plates. Drizzle with olive oil, season and serve at once.

PORTUGUESE CALDO VERDE

In Portugal this lovely thick winter soup is always made with a very fibrous cabbage rather like kale, but it can be made with any kind of shredded dark green cabbage. The olive oil which is used to finish the soup is very important to the flavour of the dish. I have chosen Vale de Lobos from central Portugal but any well flavoured fruity oil should be good.

Ingredients
1 large onion, sliced
150 ml Vale de Lobos extra virgin olive oil
400g potatoes, cubed
750m pints vegetable stock
salt and freshly ground black pepper
250g kale or green cabbage, shredded

Method
Fry the onion in 3 tablespoons of the olive oil for 2-3 minutes. Add the potatoes, vegetable stock and seasoning and bring to the boil. Simmer for 15 minutes.
Puree in a blender or rub through a sieve. Add the shredded kale or cabbage and return the soup to the boil.
Simmer until the cabbage is tender – probably about 15-20 minutes for Portuguese cabbage or kale and about 10-15 minutes for other types of cabbage.
Serve at once drizzled with the rest of the olive oil.

PUMPKIN AND CHICKPEA COUSCOUS

This wonderful winter warmer comes from North Africa where couscous is one of the staple foods. I like to use a good Puglian oil for this dish such as Vallecoppa from the Gargano peninsula in the heel of Italy or Galantino in the Castel del Monte near Biscelle. This dish is traditionally served with Harissa the North African chilli sauce.

Ingredients
225g couscous
3-4 tablespoons olive oil
salt
Topping:
2 teaspoons cumin seeds
2 teaspoons dried oregano
½ teaspoon ground cinnamon
90ml Puglian extra virgin olive oil
2 large onions, peeled and coarsely chopped
2 large cloves garlic, peeled and chopped
2 fresh green or red chillies
3 large sticks celery, chopped
1kg pumpkin, peeled, seeded and chopped
415g can chickpeas,drained
1 small preserved lemon, chopped
500ml vegetable stock
salt and freshly ground black pepper
a little potato or corn flour

Method
To make the sauce, dry fry the cumin seeds in a heavy-based saucepan until they begin to brown. Add the oregano, and cinnamon and stir.
Next 60ml of the olive oil, onions and garlic and fry for 2-3 minutes until lightly browned. Add all the remaining ingredients except the couscous and bring to the boil. Cover and simmer for 15-20 minutes.
Place 250ml water, or as directed on the pack of couscous, in a large heavy-based saucepan with more salt and 1 tablespoon of the remaining olive oil. Bring to the boil. Remove from the heat and stir in the couscous. Leave to stand for 3 minutes.
Return the pan to the heat and stir in the rest of the olive oil. Cook over a low heat for another three minutes. You will need to stir all the time to stop the couscous from sticking to the pan. After three minutes turn off the heat and cover with a lid. Leave to stand until required
If you do not like a very runny sauce, thicken with a little potato flour dissolved in a little water. Stir and bring to the boil. Cook for 1 minute and serve over the couscous.