Difficulty:easy Preparation:20 minutes Cooking:25 minutes INGREDIENTS (SERVES 4) 200 g Tuscan or stale rustic bread 500 g ripe sauce tomatoes 1 onion 2 cloves garlic ½ l vegetable broth basil leaves salt pepper P.G.I. Toscano oil PREPARATION To prepare the very best pappa col pomodoro, plunge the tomatoes in boiling
Difficulty:easy Preparation:15 minutes Cooking:15 minutes NOTE: + 1 hour marinating INGREDIENTS (SERVES 4) 800 g lamb cut into cubes 1 tbsp grated lemon zest 11 tbsp powdered thyme black pepper salt P.G.I. Toscano oil PREPARATION Mix the lemon juice, P.G.I. Toscano oil and freshly ground pepper in a bowl.Pour this
Difficulty: easy Preparation: 15 minutes Cooking: – INGREDIENTS (SERVES 4) 8 slices Tuscan or other rustic bread 2 cloves garlic Salt Pepper 6 medium tomatoes –sliced P.G.I. Toscano oil PREPARATION Rub a clove of garlic (to taste) onto a fairly thick slice of still warm bread toasted on a grill,
Difficulty:medium Preparation:20 minutes Cooking:30 minutes INGREDIENTS (SERVES 4): 1 sea bass (1.5 kg) 4 large potatoes 200 g black olives 80 g pine nuts 1 sprig thyme 1/2 glass dry white wine salt and pepper P.D.O. Riviera Ligure oil PREPARATION Peel and wash the potatoes and cut into thick
Difficulty:easy Preparation:20 minutes Cooking:1 hour INGREDIENTS (SERVES 4): 1 frozen octopus (1 kg) 500 g potatoes lemon parsley garlic salt pepper P.D.O. Riviera Ligure oil PREPARATION After defrosting, wash the octopus under running water and remove the beak and eyes. Place in a pan of lightly salted water and bring
Difficulty:medium Preparation:20 minutes Cooking:45 minutes INGREDIENTS (SERVES 4): 1 fish weighing about 1.2 kg (sea bass, sea bream, gilthead bream, dentex) 1.5 kg coarse cooking salt 1 lemon rosemary and sage P.D.O. Riviera Ligure oil PREPARATION Gut and wash the fish but don’t remove the scales. Pat dry with kitchen
Difficulty:easy Preparation:10 minutes Cooking:15 minutes INGREDIENTS (SERVES 4): 300 g new potatoes 4 salad tomatoes (‘cuore di bue’ preferably) 2 peppers 1 cucumber 1 red onion 100 g taggiasca olives in brine 4 salted anchovy fillets 2 cloves garlic 1 hard boiled egg Vinegar Salt basil leaves P.D.O. Riviera Ligure
Difficulty:easy Preparation:20 minutes Cooking:10 minutes INGREDIENTS (SERVES 4): 500 g cooked beetroot 50 g walnuts 170 g mixed salad leaves 3 oranges 1 tsp lemon juice 3 tbsp orange juice 50 g parmesan cheese Salt 1 handful chopped chives 3 tbsp Frutto della Vita Organic Oil PREPARATION Peel the beetroots,
Difficulty:easy Preparation:10 minutes Cooking:10 minutes INGREDIENTS (SERVES 4): 2 garlic cloves 400 gr spaghetti 2 hot chilli peppers Salt 100 ml Frutto della Vita Organic Oil PREPARATION Boil the pasta in plenty of salted water, while you heat up the olive oil in a large frying pan.When the oil is
Difficulty: easy Preparation: 10 minutes Cooking: – INGREDIENTS (SERVES 4): 200 g bresaola (cured beef) 60 gr rocket leaves 50 gr Parmesan cheese 1/2 lemon juice Salt ground black pepper 4 tbsp of Frutto della Vita Organic Oil PREPARATION Place the rocket leaves on a plate and drizzle with the
Difficulty:easy Preparation:20 minutes Cooking:25 minutes INGREDIENTS (SERVES 4) 200 g Tuscan or stale rustic bread 500 g ripe sauce tomatoes 1 onion 2 cloves garlic ½ l vegetable broth basil leaves salt pepper P.G.I. Toscano oil PREPARATION To prepare the very best pappa col pomodoro, plunge the tomatoes in boiling
Difficulty:easy Preparation:15 minutes Cooking:15 minutes NOTE: + 1 hour marinating INGREDIENTS (SERVES 4) 800 g lamb cut into cubes 1 tbsp grated lemon zest 11 tbsp powdered thyme black pepper salt P.G.I. Toscano oil PREPARATION Mix the lemon juice, P.G.I. Toscano oil and freshly ground pepper in a bowl.Pour this
Difficulty: easy Preparation: 15 minutes Cooking: – INGREDIENTS (SERVES 4) 8 slices Tuscan or other rustic bread 2 cloves garlic Salt Pepper 6 medium tomatoes –sliced P.G.I. Toscano oil PREPARATION Rub a clove of garlic (to taste) onto a fairly thick slice of still warm bread toasted on a grill,
Difficulty:medium Preparation:20 minutes Cooking:30 minutes INGREDIENTS (SERVES 4): 1 sea bass (1.5 kg) 4 large potatoes 200 g black olives 80 g pine nuts 1 sprig thyme 1/2 glass dry white wine salt and pepper P.D.O. Riviera Ligure oil PREPARATION Peel and wash the potatoes and cut into thick
Difficulty:easy Preparation:20 minutes Cooking:1 hour INGREDIENTS (SERVES 4): 1 frozen octopus (1 kg) 500 g potatoes lemon parsley garlic salt pepper P.D.O. Riviera Ligure oil PREPARATION After defrosting, wash the octopus under running water and remove the beak and eyes. Place in a pan of lightly salted water and bring
Difficulty:medium Preparation:20 minutes Cooking:45 minutes INGREDIENTS (SERVES 4): 1 fish weighing about 1.2 kg (sea bass, sea bream, gilthead bream, dentex) 1.5 kg coarse cooking salt 1 lemon rosemary and sage P.D.O. Riviera Ligure oil PREPARATION Gut and wash the fish but don’t remove the scales. Pat dry with kitchen
Difficulty:easy Preparation:10 minutes Cooking:15 minutes INGREDIENTS (SERVES 4): 300 g new potatoes 4 salad tomatoes (‘cuore di bue’ preferably) 2 peppers 1 cucumber 1 red onion 100 g taggiasca olives in brine 4 salted anchovy fillets 2 cloves garlic 1 hard boiled egg Vinegar Salt basil leaves P.D.O. Riviera Ligure
Difficulty:easy Preparation:20 minutes Cooking:10 minutes INGREDIENTS (SERVES 4): 500 g cooked beetroot 50 g walnuts 170 g mixed salad leaves 3 oranges 1 tsp lemon juice 3 tbsp orange juice 50 g parmesan cheese Salt 1 handful chopped chives 3 tbsp Frutto della Vita Organic Oil PREPARATION Peel the beetroots,
Difficulty:easy Preparation:10 minutes Cooking:10 minutes INGREDIENTS (SERVES 4): 2 garlic cloves 400 gr spaghetti 2 hot chilli peppers Salt 100 ml Frutto della Vita Organic Oil PREPARATION Boil the pasta in plenty of salted water, while you heat up the olive oil in a large frying pan.When the oil is
Difficulty: easy Preparation: 10 minutes Cooking: – INGREDIENTS (SERVES 4): 200 g bresaola (cured beef) 60 gr rocket leaves 50 gr Parmesan cheese 1/2 lemon juice Salt ground black pepper 4 tbsp of Frutto della Vita Organic Oil PREPARATION Place the rocket leaves on a plate and drizzle with the
