Archive: Rezepte

Zucchini-Carpaccio- Salat mit Olivenölspritzern und Zitrone

Zucchini-Carpaccio- Salat mit Olivenölspritzern und Zitrone

ZUTATEN:

  • 3 kleine Zucchini oder 2 mittelgroße Zucchini
  • 1 mittelgroße Zitrone
  • Carapelli Il Nobile, Natives Olivenöl extra
  • 25g Pistazien, grob gehackt
  • 1 EL zerkleinerte  Minzblätter
  • 1 kleines Stück Pecorino-Käse

ZUBEREITUNG:

SCHRITT 1 Die Enden der Zucchini abschneiden, danach mit einem Gemüsehobel oder einem Messer in papierdünne Streifen schneiden. Die Samenkerne entfernen.

SCHRITT 2 Die Zucchini-Streifen auf einer Servierschale anhäufen.

SCHRITT 3 Die Zitronenschale reiben und über die Zucchini streuen, dann die Zitrone über den Zucchini vorsichtig auspressen.

SCHRITT 4 Die Zucchini großzügig mit Carapelli Il Nobile nativem Olivenöl extra beträufeln.

SCHRITT 5 Die Pistazien und Minzblätter über die Zucchini streuen.

SCHRITT 6 Mit einem Gemüseschäler den Pecorino in langen Locken über die Zucchini verteilen.

SCHRITT 7 Sofort servieren.

CREMIGE KARTOFFELSUPPE MIT OLIVENÖL-PESTO

CREMIGE KARTOFFELSUPPE MIT OLIVENÖL-PESTO

INGREDIENTS FOR THE SOUP:

  • 3 medium to large leeks
  • 2 Tbsp. Extra Virgin Olive OilCarapelli Unfiltered
  • 1 large garlic clove, coarsely chopped
  • 1/2 teaspoon kosher salt, plus more to taste
  • 2 pounds Yukon gold potatoes,peeled and diced into 2-inch cubes
  • 6 cups chicken or vegetable broth

 

INGREDIENTS FOR THE PISTOU:

  • 1 packed cup fresh basil
  • 1 packed cupflat leaf parsley
  • 1 medium to large garlic clove, roughly chopped
  • 3 Tbsp. pine nuts or ¼ cup walnuts
  • ½ tsp. kosher salt
  • ¼ cup Extra Virgin Olive Oil Carapelli Unfiltered

ZUBEREITUNG:

STEP 1 Trim the bulb ends and tough dark green stems off the leeks. Slice the tender white and light green stems in half lengthwise, then soak in cold water for 10–15 minutes to remove dirt. Drain the leeks, rinse well, and slice into thick half-moons.

STEP 2 Trim the bulb ends and tough dark green stems off the leeks. Slice the tender white and light green stems in half lengthwise, then soak in cold water for 10–15 minutes to remove dirt. Drain the leeks, rinse well, and slice into thick half-moons.

STEP 3 Add the potatoes and broth. Cover and increase the heat to medium. Bring the soup to a simmer, then uncover and continue to cook for 30 minutes more.

STEP 4 Puree the soup with an immersion blender until smooth, or carefully ladle into a standing blender to puree (in batches if necessary). Taste and add more salt if needed.

STEP 5 Make the pistou: Pulse the basil, parsley, garlic, pine nuts, salt, and olive oil in a food processor to make a chunky herb sauce. To serve, ladle the soup into bowls and spoon the pistou on top of each.

GERÖSTETE UND MARINIERTE SHITAKE PILZE MIT BITTERSÜßEM OLIVENÖL

GERÖSTETE UND MARINIERTE SHITAKE PILZE MIT BITTERSÜßEM OLIVENÖL

INGREDIENTS FOR THE MUSHROOMS:

  • 2 lbs. shiitake mushrooms
  • Kosher salt
  • 2 tsp. fresh minced sage
  • 2 tsp. fresh minced rosemary
  • ½ cup Extra Virgin Olive Oil Carapelli Organic
  • Freshly ground black pepper

INGREDIENTS FOR THE AGRODOLCE:

  • ½ cup red wine vinegar
  • 2 Tbsp. honey
  • Extra Virgin Olive Oil Carapelli Organic

ZUBEREITUNG:

STEP 1 Clean and de-stem the mushrooms, cutting any large mushroom caps in half.

STEP 2 Toss the mushrooms with the Carapelli Organic Extra Virgin Olive Oil, sage, and rosemary in a large bowl. Let the mushrooms marinate for 1 hour, tossing occasionally to absorb the oil.

STEP 3 Preheat the oven to 400º F (200º C). Line two large baking sheet with parchment paper.

STEP 4 Spread the marinated mushrooms on the baking sheets, making sure the mushrooms are in a single layer and not crowded. Sprinkle lightly with salt and pepper.

STEP 5 Roast for 30 minutes until the mushrooms are crisped and golden brown at the edges.

STEP 6 While the mushrooms roast, make the agrodolce. Bring the vinegar and honey to a simmer in a very small saucepan over medium-low heat, stirring occasionally until the honey dissolves. Continue to simmer for 15–20 minutes until the vinegar is reduced by half, and is thick and syrupy.

STEP 7 To serve, place the roasted mushrooms on a platter and drizzle generously with the agrodolce and olive oil.