Tag: oil

Broccoli in oil recipe – Italian Cuisine

Broccoli in oil recipe

We discover this unusual preserve, to be enjoyed all winter and, why not, even in summer. Delicious on croutons or as a condiment for spaghetti

The preserves are in oil Italian classic. Handed down for generations and with a special taste due to the raw material: excellent vegetables and excellent Italian extra virgin olive oil. In every corner of the Peninsula, something is preserved for the winter under the golden color of the good Italian oil. Dried tomatoes, aubergines, mushrooms. But many do not know that even i broccoli they can be kept in oil.

First rule of broccoli in oil: freshness

It would be nice to taste the broccoli inside our sandwich during a nice summer picnic. To do this all that remains is to put them in oil. A unusual preserves, that of broccoli; but as good as a few. The first rule is to buy a fresh product, perhaps from a trusted farmer. Be guided by the green colour I live. The second: do not leave the broccoli for days in the refrigerator before making the preserve. Go and buy broccoli when you are really ready to work. Get yourself some glass jars and quality extra virgin olive oil.

Quick boiling

Take the broccoli and remove the leaves. Keep the tops and some tender leaves. Boil a pot with half water, half vinegar and a spoonful of salt. When it reaches the boil, add the broccoli letting them boil for two minutes, then drain. Let it cool for a few hours. Place the broccoli in glass jars alternating with garlic is chili pepper covering with extra virgin olive oil. For 1 kg of broccoli half a liter of white vinegar will be needed, two cloves of garlic, chilli to taste. At this point it will be enough to hermetically seal the jars e sterilize in boiling water for about 40 minutes. Keep in a cool, dry place and preferably in the dark. You will find really delicious broccoli on a crouton of bread in the spring, like green touch for one summer spaghetti cold or as a treat for yours appetizer On the terrace.

How to make stuffed peppers in oil – Italian Cuisine

How to make stuffed peppers in oil

The perfect snack for all the occasions you can do at home and store in the pantry. Here's how it is prepared (with 5 variations)

This delicious preserves based on round and slightly spicy red peppers it is the ideal snack on every occasion because a bite, or rather a chili pepper, pulls the other. Get ready in a short time and with few ingredients and it keeps for months. Here the classic recipe and some variations.

Chillies stuffed with tuna

To prepare the peppers you must first of allor clean them and deprive them of seeds being careful not to break them.
Then dip them for 3-4 minutes in a pot with the vinegar boiling together with white wine, black pepper, bay leaves, a few juniper berries and cloves.
Leave them then dry upside down on a clean towel.
Finally, fill them with a cream prepared by blending 100 grams of tuna in oil, 20 grams of anchovies and a handful of desalted capers. If you prefer to hear more consistencies, instead of blending everything, chop with a knife and then press the mixture well inside the peppers.
At this point all that remains is store everything in sterilized glass jars, fill with extra virgin olive oil almost to the edge, close with the cap and sterilize in boiling water for about 30 minutes.

Stuffed peppers without cooking

This recipe does not require cooking times, but only 24 hours of waiting.
The clean and seedless peppers are left soaking in vinegar for a whole day and then, once drained and dried, they are filled.

Tofu-filled chillies

A vegan variant of the classic recipe.
The tuna in the filling is replaced by tofu. Simply blend everything in the same way with the capers, a clove of garlic and parsley and fill the peppers.
If you don't like tofu another vegan variant could be with a filling of black olives, capers, fresh oregano, thyme and breadcrumbs.

Chillies stuffed with cheese

Here is another vegetarian, but not vegan, version of this recipe.
The filling is based on cheese, specifically a mix of ricotta and goat cheese flavored with chives, thyme and fresh oregano. A real delicacy with a delicate taste.

Chili peppers stuffed with anchovies

In this case the filling is not in cream, but the anchovies and capers must be placed whole inside the peppers. You can, if you like, also add some pitted black olives and of course the aromatic herbs you prefer.

Tips for preserves

Always remember that for a great success and above all for the perfect preservation of these products it is very important to follow basic rules. Here is everything you need to know about sterilizing jars. So before you start read our articles:

Preserves and jams: what is needed

How to make vegetable preserves

5 rules for choosing, preserving and using oil – Italian Cuisine

5 rules for choosing, preserving and using oil

Extra virgin olive oil is never lacking on our tables. But are you sure to use it the right way?

How do you choose the right oil for each dish? And what is the right way to enhance his organoleptic characteristics in the kitchen? To celebrate its varieties and its multiple qualities, Oleificio Zucchi has compiled a small guide to the choice, storage is utilization oil.

How to choose the right extra virgin olive oil

Rule number 1: the oil goes tasted, just like wine. It is not just a question of taste, but of quality: a perfume fruity, a bitter taste it's a feeling Calabrian soft piquant Sauce they are all indicators of the healthy characteristics of the product. Phenolic compounds, rich in properties inflammatory is antioxidants, manifest themselves through that bitter and slightly spicy taste.

Not just extra virgin!

Extra virgin olive oil is certainly a healthy oil, among the protagonists of the Mediterranean dietbut there are also other rich oils beneficial properties. For example, thesunflower oil Alto Oleico is rich in vitamin E, while thepeanut oil has powerful antioxidant properties.

Where to store the oil?

The enemies of oil are light, heat, oxygen and time. To best preserve its properties, the oil must be kept at dark, possibly down and away from each heat source, closed with the cap tightly screwed, to avoid oxidation. All raw or unfiltered products should always be consumed within a few months of pressing or in any case within the summer.

Advice on use

The use raw oil certainly allows you to fully enjoy all its beneficial qualities, but it is not the only one. Here are 3 tips.
1. Le single vegetables or ingredients that tend to be sweetish, such as onions or leeks, are better combined with extra virgin olive oils with medium or intense fruitiness. Instead, to mix vegetable mix there is a need for more delicate extra virgin olive oils.
2. To get one light fry and crunchy, it is better to use olive oil or peanut oil.
3. The oil is also used in pastry! In the dough of desserts it is better to use extra virgin with medium or intense fruity.


Know the production chain from the field to the table it is possible to choose those products that guarantee the traceability of the production process and make it possible to trace the origin of the oil. Oleificio Zucchi is among these, with the Zucchi range of extra virgin olive oils from a sustainable supply chain and the range of 100% Italian seed oils from a traced and certified supply chain, consisting of sunflower seed oil, soybean oil, sunflower seed oil and Friggimi oil.

Don't miss courses and special events with Oleificio Zucchi a The School of Italian Cuisine.

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