Tag: oil

Éclair recipe in olive oil with almond cream – Italian Cuisine

  • 250 g milk
  • 190 g softened butter plus a little
  • 90 g peeled almonds
  • 85 g flour
  • 55 g extra virgin olive oil
  • 50 g sugar
  • 25 g rice starch
  • 25 g amaretto liqueur
  • 3 yolks
  • 2 eggs
  • peanut oil
  • salt

For the recipe of olive oil èclairs with almond cream, bring 125 g of water, extra virgin olive oil and a pinch of salt to a boil in a saucepan, then remove from the heat, pour the flour and mix well obtaining a mass soda; transfer it to a bowl and let it cool out of the fridge. Incorporate the 2 eggs into the mass, one at a time, and transfer the mixture (choux pastry) into a pastry bag with a smooth nozzle (ø 1 cm); create loaves of about 10 cm on a lightly greased butter non-stick plate (during cooking the loaves will swell assuming the typical shape of the éclair.

If you grease the pan too much, however, they will tend to slide and widen more than expected). Bake them at 200 ° C for 15 '. Blend the almonds finely with a spoonful of peanut oil. Bring the milk to a boil; in the meantime, beat the egg yolks in a bowl with the sugar and rice starch: pour the boiling milk over the yolks, mix well and bring everything back to the heat, continuing to stir until you obtain a smooth pastry cream.

Mix the blended almonds in the cream. Remove from the oven, remove them immediately from the plate and let them cool. Whip the cold cream with the whisk, together with the softened butter, then pour the amaretto liqueur and continue for a few seconds to incorporate it well. Cut the éclair in half, lengthwise, fill them with the cream, close them and serve them as you like with almond slices.

Extra virgin olive oil is not all the same. I Dedicati is Olitalia's answer to the extra virgin olive oil suitable for every preparation – Italian Cuisine

Extra virgin olive oil is not all the same. I Dedicati is Olitalia's answer to the extra virgin olive oil suitable for every preparation

Extra virgin olive oil, food and an essential part of the Mediterranean diet, has been at the center of civilization and the history of the countries surrounding the Mediterranean sea for millennia.

Today we live in a scenario of great enhancement of food culture and culinary excellence. Therefore we cannot fail to mention the extra virgin olive oil, its qualitative and aromatic characteristics and its multiple combinations with different foods. And this is it oil-food union, very often taken little account of and underestimated, which is today an object of great interest in continuous evolution. Each extra virgin olive oil, if of quality, is good but this does not mean that it is suitable for any culinary use. Some oils, in fact, due to their specific properties, are quite versatile and suitable for any use, while others are more suitable with some particular raw materials or in some preparations.

How to get an extra virgin olive oil

Extra virgin olive oil is obtained from the processing of the olive fruit through a mechanical procedure without the use of solvents. A genuine product that falls into this product category when its free acidity is less than 0.8% oleic acid, it is flawless on tasting and has a median of fruitiness above zero (Reg. CE 2568/91) . The oil obtained from the processing of the olives is the only alimentary grease to which quality tests are accompanied by tests in the tasting panel to be able to market it.

Polyphenols and unsaturated fatty acids, the beneficial component of extra virgin olive oil

The extra virgin olive oil, noble fat of the Mediterranean diet, owes its peculiar properties to the presence of polyphenols, natural antioxidants that contribute to the protection of blood lipids from oxidative stress and that are responsible for the bitter and spicy taste. Extra virgin olive oil is rich in Vitamin E, which carries out a protective action of cells against oxidative stress. Furthermore it is good to remember the predominance of monounsaturated fatty acids, such as oleic acid, which contribute to maintaining normal blood cholesterol levels.

An extra virgin olive oil for each dish

A baked fish, a roast with potatoes, or even an eggplant parmigiana: for each of these dishes we would need an ad hoc extra virgin olive oil, to bring out the best flavors and aromas of each preparation. For this reason Olitalia, a company from Forlì specialized in the production of oils and vinegars and leader in Italy in the Food Service channel, has launched the line "The Dedicated", five specific references for combinations with fish dishes, meat, pasta, vegetables and pizza. A project that has seen a long selection of extra virgin olive oils and their organoleptic and sensorial profile by the Olitalia team and followed by an important collaboration with JRE, the association of Jeunes Restaurateurs d'Europe and the Verace Association Pizza.

The characteristics of the Dedicated

The five oils that are part of the I Dedicati line are extra-virgin oils, each characterized by a well-defined sensory profile and belonging only to that mixture of extra virgin olive oil, a profile that makes it ideal for pairing with that dish because each dish requires its own extra virgin olive oil.

The dedicated pasta is characterized by strong aromatic notes special for sauces and condiments. The oil dedicated to meat, instead, it has one great personality, and is rich in scents and vegetable sensations that harmonize the flavor of the meat itself. For the proposals of fish, the chosen oil has a delicate profile, with hints of green apple and almond, which do not cover the notes of the fish, but which accompany them. The oil designed for the combination with the vegetables has important herbal notes, a characteristic that best enhances the flavors of the vegetables themselves. And then, to finish, the oil to combine with Pizza: with scents of tomato leaves, to bring out the most popular dish ever.

Here are some suggestions to better enjoy the Oils of the I Dedicated Line

Mixed salad with pomegranate pearls, fillets of crispy speck and walnuts

Ingredients for 4 people: 200 g mixed salad, 1 pomegranate, 100 g speck, 80 g walnuts

Method: place the salad on the plate after having washed and dried it. Cut the speck into strips and toast them in the oven at 180 ° for a few minutes, then add them to the mixture. Shell the pomegranate and add it to the salad along with a handful of chopped walnut kernels and a few grains of salt. Season everything with a drizzle of extra virgin olive oil from the I Dedicati Speciale per Verdure line.

Toasted croutons with smoked salmon and apple puff

Ingredients for 4 people: 12 slices of toast, 200 g smoked salmon, 2 Granny Smith apples, lemon juice, salad to garnish

Method: toast the bread in the oven for a few minutes on both sides. Peel the apples and make them into very thin slices, leaving them immersed in water and lemon so that they do not become black. Arrange a little salad on each plate and then arrange, alternating, the slices of bread, the apple slices and the smoked salmon. Finish with a drizzle of extra virgin olive oil from the I Dedicati Speciale per Pesce line.

Piedmontese Fassona strips with wild rocket and hazelnuts

Ingredients for 4 people: 600 g fassona (rib eye, roast beef, fillet), 100 g rocket, 100 g toasted hazelnuts, aromatic herbs to taste.

Method: chop the aromatic herbs and sprinkle them over the meat. Let it sit for 30 minutes and then cook the meat on a plate according to your taste. Once cooked, cut it into strips. Place a bed of rocket on a plate, then the meat, the chopped hazelnuts, a few grains of coarse salt and a drizzle of extra virgin olive oil from the I Dedicati Speciale per Carne line.

Spinach tortelli with extra virgin olive oil, poppy seeds and cold stracchino cream

Ingredients for 4 people: 450 g ricotta and spinach tortelli, 2 tablespoons poppy seeds, 250 g stracchino

Method: Cook the tortelli in boiling salted water and then sauté in a pan with a drizzle of extra virgin olive oil from the I Dedicati Speciale line for Pasta and poppy seeds. Put the stracchino in a bowl with a tablespoon of pasta cooking water and blend with an immersion mixer until a smooth cream has formed. Serve the tortelli with a sprinkling of pepper and finish with the cold stracchino cream.

As the Maestro Gualtiero Marchesi, on the plate, as on the pentagram, are the notes, which are recognizable one by one, giving rise to the song. Each oil is a specific note, it should be chosen well so as not to clash.

The chocolate oil cake by Isabella Potì – Italian Cuisine

With bitter chocolate and mango, without butter and only with leccino oil. Here is one of the starred chef recipes of the Bros restaurant in Lecce

Dried fruit is not just a healthy snack or the classic end of a meal table. Energetic, nourishing, easily digestible and rich in mineral salts, it is also suitable for baking in the oven, ideal for creating delicious desserts and snacks perfect for the whole family.

Thanks to Amazon and its products Happy Belly Isabella Potì, head chef of the Bros restaurant in Lecce, a Michelin star, and a pastry chef thought about it. Here is his recipe for a chocolate cake without butter and with lots of dried mango. "The mango we can imagine rehydrating it, as we do in Salento with dried tomatoes, giving it a new consistency, much fresher! It is perfect to give a note of acidity inside a chocolate cake . Here she is.

Ingredients for a cake

400 g flour 00
100 g bitter cocoa powder
200 g extra virgin olive oil from Leccino olives
150 g icing sugar
2 egg yolks
1 whole egg
1 pinch of Maldon salt

For the mango
200 g of dried mango Happy Belly
400 g fresh mango juice
4 files
50 g cane sugar

For the chocolate ganache
300 g chocolate 75%
150 g cream
150 g milk
1 g Maldon salt


Sift flour, cocoa, sugar into a bowl; add a pinch of salt. Pour the oil flush and start stirring to obtain a mixture similar to wet sand. At this point add the egg and after one yolk at a time. Store in the fridge wrapped in foil for about 30 minutes. Form a disk about 3 cm high and 15 cm in diameter and spread it between two sheets of parchment paper to obtain a thickness of about 5 mm.

Lightly freeze, maximum 10 min in the freezer, remove the parchment paper and line with the pastry disk a tart shape of about 24 cm in diameter, bake for 15 minutes at 175 ° with a sheet of parchment paper and on weights (chickpeas) buckets, coarse salt …). Remove the weights and the paper and cook another 5 minutes.

For the mango
Cut the dried mango into thin strips. From the lime extract the zest with a fine grater and the lime juice. Melt the sugar in the mango juice and add the lime juice. Strain and cover the bottom of the cake with rehydrated mango.

For the la ganache
Bring the milk and cream to the boil with the salt and pour it into a bowl with the chopped chocolate. Mix until the chocolate has completely melted to obtain a smooth ganache. Pour directly into the base of the lukewarm cake with the help of a pastry bag.

To finish the cake, fill the ganache base and chill for at least 1 hour in the refrigerator.

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