Tag: olives

Cold pasta with olives, what a good idea – Italian Cuisine

Fusilli, farfalle, festonelle, shells, orecchiette and even spaghetti. Cold pasta is better when there are olives too, let's discover the best recipes together!

What do we always want in the summer? Fresh, light and moisturizing dishes that make us feel good, but also satisfy our desire for good. Yes to salads, smoothies, cold creams and ice creams. But the pasta? Are we sure we can give up? We do not. And that's why we decided to prepare it cold and delicious, asking for help from the olives and their intensely Mediterranean taste. In fact, after forkful, we discovered that cold pasta with olives has something extra and offers us lots of ideas to create new recipes. Seeing is believing!

With black olives

Let's start with a rule: black olives in cold pasta are always perfect. And this is because they combine with all the ingredients that we usually choose to season it like tomatoes, tuna, mozzarella and other fresh cheeses. Of black olives then, there are so many types and tastes, you just have to taste them all to find your favorites!
We advise you to focus on the fullness of the taggiasche, the sweetness of the Baresane and on the crunchiness of the cash desk.

Yes to the greens

Here the combination becomes more complex. Let's choose them when we opt for a pasta salad based on raw vegetables, but also pickles or steam cooking. They are also good with blue fish such as mackerel and go well with dried meat or diced ham. The most suitable qualities to prepare a good cold pasta are the bella di Cerignola, the delicate cucco and the giara, characterized by an elongated shape.

Let's call it pesto

From the olives you can get a very tasty beat. Let's use it as if it were a pesto to dress pasta before adding the other ingredients. If you don't want to darken the pasta before serving it, simply decorate your cold pasta with a few drops of chopped olives. In any case, before seasoning the pasta, emuse the "pesto" of olives with a tablespoon of oil extra virgin olive oil in order to have a less intense result.

All are fine, as long as …

The only fundamental rule for preparing a good cold pasta with olives is that of denocciolarle strictly. If served as an aperitif they can in fact be offered entirely, but when we put them in a dish of which we eat everything (such as cold pasta) it is a good rule to make sure that there must be no waste or peanuts resting on the napkin.

In the gallery our best recipes of cold pasta with olives

Five recipes with olives – Italian Cuisine

From north to south there are many dishes that can be prepared with olives, from pasta sauces to meat, from focaccia to salads. Here are five recipes and some advice

Whether green or black, olives as well as being an excellent base for an aperitif, can become a real ingredient to cook fish, meat, pasta or vegetable or cereal salads. Not all of them are the same, however: each dish corresponds to a type of olive that is specific, in brine or in oil, which is sweeter or tastier. Here then five recipes all to try.

Pantelleria salad

For this quick and easy to prepare salad you need tasty black olives. Boil 3 potatoes and cut them into slices. In a bowl, add the potatoes, the sliced salad tomatoes, a red Tropea onion, a few basil leaves, the chopped olives, a spoonful of desalted capers and 4 drained mackerel fillets. Season everything with extra virgin olive oil, oregano and salt.

Spaghetti with tomatoes, olives and golden breadcrumbs

A typical dish of the Sicilian tradition, made with cherry tomatoes and the addition of breadcrumbs which are browned with a little oil and a clove of garlic. Start by frying the tomatoes in oil and garlic, add the stoned black olives cut into small pieces, cook for ten minutes and then add the breadcrumbs that you have browned in a little oil and a clove of garlic. Cook the spaghetti in plenty of salted water and shortly before they are cooked, drain them and place them in the pan with the tomatoes and finish cooking them together with the sauce. Serve with chopped basil.

Focaccia, scarola and black olives

This focaccia is part of the southern tradition and can be prepared with 00 flour or, even better, with a wholemeal or at least less refined than 00. Prepare the focaccia in the usual way, mixing 500 g of flour with 10 g of yeast, two tablespoons of extra virgin olive oil, a pinch of salt, 400 ml of water. Let the dough rise overnight. In the meantime, prepare the filling: clean and cut the endive, sauté in a pan with oil, a clove of garlic and a desalted anchovy fillet. Pay attention that all the water left by the salad is dried, add the pitted Taggiasche olives and turn off. Now roll out the dough into two discs, one slightly larger than the other, and line the latter with a previously oiled baking pan. Stuffed with the escarole filling, close with the other disc of dough and brush the surface with a little oil. Bake at 200 degrees for about twenty minutes and then serve.

Ligurian sea bream

For this dish are essential Taggiasche olives, originating from the Imperia area. The recipe is also suitable for other types of fish, such as sea bass, snapper or turbot. Place the fish fillet in a baking pan lined with special paper, add the sliced potatoes, half the cherry tomatoes, a few pine nuts, the olives and bake at 180 ° for about 20 minutes. Before serving season with a drizzle of extra virgin olive oil.

Spelled salad with aubergines, olives and peppers

A fresh proposal, which can also be made with other cereals, such as barley or quinoa, for gluten intolerant. It is prepared in a few minutes and is a tasty and very nutritious dish. Boil the spelled in plenty of salted water, drain it and rinse it in cold water. Separately, in a saucepan, brown in three tablespoons of garlic oil, add the aubergine and the pepper cut into small pieces and cook until the vegetables are wilted. At this point add the sliced almonds and the olives, green or black, as you prefer, the important thing is that they are sweet and not acidulous. Season with salt, garnish with lots of basil leaves and add the spelled vegetables. Serve the salad warm or cold.

And now many other proposals from our archive

Spinu recipe of pork with black olives – Italian Cuisine

Ingredients

4 pcs pork chops
150 pcs pitted black olives
1 pc clove of garlic
laurel
chopped parsley
dry white wine
extra virgin olive oil
salt
pepper

Duration: 1 h 15 min

Level: Easy

Dose: 4 people

For the recipe of pork spinu with black olives, heat 70 g of oil in a large saucepan and brown the chops on both sides; add the chopped garlic, 1 tablespoon of parsley, 2 chopped bay leaves and the coarsely chopped olives; wet with 400 g of white wine, season with salt and cook over low heat for about 1 hour, until the cooking liquid has dried. Add salt and pepper and serve.