PASTA GIULIANO

This meaty recipe comes from Frantoio Cutrera in the Monte Iblea region of south eastern Sicily. The Cutrera olive oils are pressed from the local Tonda Iblea olive variety and have lovely tomato tones in the flavour.

Ingredients:

• 400g ziti or short pasta
• 600g ground veal
• 70g pancetta, thin julienne
• 80g salami, diced
• 1 onion, minced
• 1 clove garlic, crushed
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 200ml tomato puree
• 100ml white wine
• 2tbsp parsley, chopped
• 125g ricotta, strained
• 4tbsp parmesan
• Salt and pepper

Method:

1. In a pot, brown the onion and the garlic. Add the carrot and celery and then add the pancetta and veal.
2. Let cook for 5 minutes or until the water has evaporated.
3. Add the wine and let evaporate.
4. Then incorporate the tomato puree, salt and pepper to season.
5. Reduce heat and let simmer for 25 minutes adding some stock if necessary
6. Boil the pasta in salt water and drain when it’s al dente.
7. Add the pasta to the sauce and add the parsley.
8. Place a portion per person in a pasta bowl with a sprinkle of diced salami, a dollop of ricotta and some parmesan to taste.
9. Finish with Cutrera extra virgin olive oil.

ITALIAN COLESLAW

This is a lovely summery salad that was invented for Cobram Estate extra virgin olive oil in Victoria, Australia. It goes really well with all kind of grilled meats. Try serving with your next barbecue.

Ingredients:

• ¼ of a small cabbage cut into fine julienne
• ½ bulb baby fennel sliced thinly sliced on a mandoline (vegetable slicer)
• ½ of a small red onion, thinly sliced
• 2-3 small radishes, sliced thinly sliced on a mandoline (vegetable slicer)
• ¼ bunch basil leaves, picked & washed
• ¼ bunch mint leaves, picked & washed
• ¼ bunch parsley leaves, picked & washed
• 1 tablespoon tiny salted capers, rinsed in cold water, drained
• 1 tablespoon freshly grated parmesan cheese
• ¼ bunch watercress, picked & washed
• 80g Frozen baby peas thawed
• 2 teaspoons Cobram Estate Chilli Oil
• 2 tablespoons freshly squeezed lemon juice
• 4 tablespoons Cobram Estate Classic Extra Virgin Olive Oil
• Freshly milled black pepper to taste & A generous pinch of sea salt

Method:

Place all the prepared vegetables, herbs & cheese in a large bowl & toss together. Add the oils, lemon juice, salt & pepper & toss again. Taste & adjust the seasoning if necessary. Divide between 4 large plates by piling up the ingredients high, making sure you get all the small pieces that fall to the bottom of the bowl!

TAGLIOLINI CASTELLO BANFI

Staying with this month’s Italia theme here is a simple but delicious pasta dish using Castello Banfi extra virgin olive oil.

Ingredients:

• 25 g asparagus
• 25 g peas
• 25 g zucchini
• 25 g tomatoes
• 300 g fresh pasta
• Castello Banfi "Extra-Virgine" olive oil
• Salsa Balsamica Etrusca

Method:

1. Dice asparagus, peas, zucchini and fry in a little oil for approximately 3 minutes.
2. Add diced tomatoes and simmer for 30 seconds.
3. Add some drops of Salsa Balsamica.
4. Strain the pasta cooked al dente in abundant salt water.
5. Add the vegetables and serve with Banfi "Extra-Virgine" olive oil (parmesan cheese is not recommended).

If you are interested in more recipes using extra virgin olive oil see “REMARKABLE RECIPES from the people who really know about extra virgin olive oil – the producers” for Kindle and for iTunes.