IL
Everyone can benefit from the healthy properties of extra virgin olive oil
Polyphenols
Rich in polyphenols
The polyphenols in olive oil contribute to the protection of blood lipids from oxidative stress. The beneficial effect is achieved with a daily intake of 20 g of olive oil (one spoon).
Vitamin E
Source of vitamin E
Naturally high content of vitamin E. Vitamin E contributes to the protection of cells from oxidative stress.
Oleic Acid
High content of oleic acid
Dietary replacement of saturated fats with unsaturated fats helps maintain normal blood cholesterol levels. Oleic acid is an unsaturated fat.
Unsaturated
Fat
High unsaturated fat content
Replacing saturated fat with unsaturated fat in the diet has been shown to lower/reduce blood cholesterol. High cholesterol is a risk factor for the development of coronary heart disease.
THE ARISTOIL RECIPES
Pasta with Kohlrabi and tomato
- first -
Ingredients for 8 pax
Ingredients
For stuffed pacchero:
- n 40 paccheri,
- 500 gr of fresh date tomatoes,
- half onion,
- a clove of garlic,
- EVO oil,
- red chilli pepper,
- basil,
- salt.
For kohlrabi sauce:
- n 5 kohlrabi,
- two cloves of garlic,
- EVO oil,
- salt.
For raw kohlrabi emulsion:
- 300 gr of centrifuged raw kohlrabi juice,
- EVO oil,
- salt.
Method:
For stuffed pacchero:
chop the onion and prepare a sauté in a frypan with garlic and oil. Then add the fresh tomatoes and continue to fry. Cook for at least 20 minutes, add the basil leaves and salt and blend everything with an immersion blender. Once blended, add the toasted breadcrumbs, chilli pepper and basil and mix again until obtain a very consistent cream to fill the paccheri.
For kholrabi sauce:
peel the kohlrabi and cut it into cubes, blanch the cubes and the cabbage leaves cut into julienne strips. Then fry the cabbage cubes in a frypan with oil and garlic, then add a little water and cook completely. As soon as the kholrabi is well cooked, add the blanched leaves and mix well with salt.
For kohlrabi emulsion:
peel the kohlrabi and centrifuge obtaining the juice. Mix the kohlrabi juice with an immersion blender, emulsifying it with extra virgin olive oil and salt.
Glazed piglet
- main -
Ingredients for 8 pax
Ingredients
For Sicilian polenta:
- 600 gr of “cuturro” semolina,
- 2 L of meat broth,
- EVO oil, salt.
For suckling pig:
- 1 kg of pork belly,
- extra virgin olive oil,
- two sprigs of rosemary.
For “confit” mushrooms:
- 500 gr of “cardoncelli” mushrooms,
- 2 cloves of garlic,
- EVO oil, a pinch of salt.
Method:
For Sicilian polenta:
pour the meat broth in a pot over medium heat, adjusting with salt, as soon as it boils, pour the Cuturro flour and stir constantly for about 30 minutes until cooked. Pour on the plate and season with extra virgin olive oil.
For the pig:
cut the pork belly into cubes of 100 gr, place them individually in a vacuum bag with rosemary and extra virgin olive oil. Bake for 30 minutes in a steam oven at 68 ° C. Toast the cubes in a frypan and serve.
For confit mushrooms:
wash and dry the mushrooms. Put the mushrooms in a "fata" paper bag, add the garlic, salt, extra virgin olive oil and pepper. Cook in the steam oven for about 15 minutes at 85 ° C. Unpack the mushrooms after cooking and serve them with the polenta and piglet with some drops of extra virgin olive oil.
La peperonata of red mullet
- main -
Ingredients for 8 pax
Ingredients
For dumpling:
- 1 l of centrifuged yellow pepper,
- 220 gr of semolina flour,
- salt,
- ginger juice.
For green celery emulsion:
- green celery n 5 branches,
- n 10 celery leaves ,
- EVO oil,
- salt.
For sauce of red mullet:
- 4 mullet heads and bones,
- 1 carrots,
- celery,
- 1 onion,
- white wine,
- extra virgin olive oil,
- oranges 1 4,
- lemons 1 4.
For red mullet:
- 8 mullet fillets.
Method:
For dumpling:
cut the yellow peppers and centrifuge them, obtaining only the juice. Put the pepper juice in a pot with the ginger juice and salt, before it boils, add the semolina and stir it continuously until i twill be cooked. Put the mixture in a tray and let it cool down. Once cool, form discs of peppers mixture and before serving toast them in a frypan with some drops of extra virgin olive oil.
For red mullet:
fillet the red mullet and before serving toast the fillets in a frypan for a few minutes.
For sauce of red mullet:
prepare a sauté of carrots, celery, onion and extra virgin olive oil. Add the bones and the mullet heads to the sauté, toasting them very well, then pour in the white wine and add ice water. Continue the cook until to obtain a reduced sauce.
For green celery emulsion:
mix all the ingredients in a blender by adding the oil slowly to emulsify and serve on the dumpling.
La delizia del maresciallo
- main -
Ingredients for 8 pax
Ingredients
For broccoli sauce:
- 1 kg white broccoli,
- 2 shallots,
- EVO oil,
- white horseradish paste 50 gr,
- salt.
For almond bread:
- toasted almonds 300 gr,
- 4 dates, ginger juice,
- salt.
For dry marinated broccoli:
- n 8 tops of white broccoli,
- sea salt 1,5 kg,
- raw cane sugar 1 kg,
- various flavors (citrus peels, juniper berries, black pepper, rosemary, fresh oregano, sage, etc. )
For sweetbreads:
- beef sweetbreads 600 gr,
- white miso paste to taste
Method:
For sauce:
mince the shallots and lightly fry in a pan with extra virgin olive oil. Wash the broccoli tops very well and blanch for 3 minutes in boiling salted water. Then pour the broccoli in a pan with the sauté shallots and keep on going to cook by adding a little water. As soon as the broccoli are cooked, blend everything adding the white horseradish paste and salt.
For dry marinated broccoli:
wash and dry the selected broccoli tops. Sprinkle them with a marinade of salt, sugar, and flavors, for about 30 minutes. Then wash and dry the broccoli very well and serve in to slice.
For almond bread:
mix all the ingredients in a cutter until you obtain a modelable dough. To compose some disks of this dough to serve on the velvety sauce.
For sweetbreads:
wash the sweetbreads well and drain for 2 hours in a iced water, then sprinkle them with white miso paste and let it in the fridge all over the night. Before serving, cook the sweetbreads in a frypan, removing the residues of miso paste and serve on the broccoli sauce with extra virgin olive oil.
Soft smoked creamy choccolate and basil
- dessert -
Ingredients for 8 pax
Ingredients
For creamy chocolate:
- 340 grams of cream,
- 340 grams of milk,
- 120 grams of yolk,
- 60 grams of sugar,
- 20 grams of jelly,
- 760 grams of smoked dark chocolate.
For raspberry glaze:
- 500 ml of raspberry juice,
- 4 gr of agar agar.
For basil foam:
- 500 ml of rice milk,
- 40 gr of fresh basil leaves,
- 2 gr of soy lecithin.
Method:
For creamy chocolate:
pour cream and milk into a pot and heat, mix eggs and sugar well in a bowl and pour hot milk and cream into it, mix well and put back on the heat up to 85 ° C. let the mixture cool down to 65 ° C and add the gelatin, as soon as the gelatin is dissolved, pour the mixture on the smoked chocolate and mix well. Leave it cool in the fridge for one day. Once cold, form an half-sphere with an ice cream spoon and place on a glazing grid.
For raspberry glaze:
boil the raspberry juice in a small pot with agar agar, bring to the boil for about 6 minutes. Leave to cool down and pour over the chocolate half-spheres to be glazed.
For basil foam:
leave the basil leaves inside rice milk for 24 hours. Then filter and add the lecithin, mix with an immersion blender to obtain soft foam on the surface. Serve the foam on the bottom of the plate and place the dessert on top, season everything with extra virgin olive oil.