Recipes

ligurian sea bass

Ligurian sea bass
Traditional Italian dish

ingredients:
· Sea bass: (sea bass) (2 pieces) 1100 g
· Extra virgin olive oil Il Cavallino Special edition: 30 g
· Garlic: 1 clove
· Pitted Taggiasca olives: 50 g
· Pine nuts: 20 g
· Thyme: 2 sprigs
· Salt up: to taste
· Black pepper: to taste

preparation:
To prepare the Ligurian sea bass fillets, start by cleaning the fresh sea bass, place the whole fish under running water and peel it using the appropriate scaling tool or alternatively use the blade of a knife. You have to rub the scaler from the tail all along the sea bass until it is completely flaky. Now place the fish on the cutting board and cut the belly with scissors and remove the entrails inside, then rinse the fish under running water to clean it of any residues. Now fillet the fish: remove the head and then, keeping the knife parallel to the work surface, make a deep cut along the backbone of the sea bass, close to the bone, in this way it will be easier to separate the fillet. With a small knife, remove the reddish ribs found in the central part of each fillet. Now gently remove the visible bones of the belly of the fish with a knife, taking care not to break the meat. Proceed by eliminating the remaining bones with special tweezers. Now put a pan on the fire with the extra virgin olive oil Il Cavallino Special Edition and a clove of garlic, let it flavor well, and inside the pan lay the sea bass fillets with the skin facing down. Cook for 2 minutes over medium heat, taking care to turn them with a spatula halfway through cooking, do this very gently so as not to break the sea bass. At this point, add the olives, remove the garlic with a kitchen tongs. Season the sea bass fillets with the fresh thyme leaves 13. Turn off the heat and separately in another pan toast the pine nuts for 2-3 minutes over medium heat. Serve the Ligurian style sea bass fillet with olives and garnish with toasted pine nuts!

 

 

mullet at livornese

Mullet at Livornese
Traditional Italian dish

ingredients:
· Mullet: 8 for a total of 1 kg
· Peeled tomatoes: 450 g
· Garlic: 1 clove
· Organic extra virgin olive oil Il Cavallino: 50 g
· Parsley: to taste
· Salt up: to taste
· Black pepper: to taste

preparation:
To prepare the Livorno-style mullet, start with cleaning the fish. First, scale the mullets with the appropriate tool or using the back of a knife. Then take care of cutting the side and top fins. Using a pair of scissors, cut the belly of the fish up to the head and rinse under running water in order to eliminate the internal bowels. Repeat the same operation for all the mullets and go on to prepare the sauce. Pour Il Cavallino Biologico extra virgin olive oil into a pan, add the crushed garlic and about 2 tablespoons of chopped parsley. Let the sauté lightly wilt for 2-3 minutes, stirring often, then add the peeled tomatoes. Stir with a spatula to mix the ingredients and let the sauce cook for 7-8 minutes. Salt, pepper and add the mullets without overlapping them. At this point the mullets will not be turned or moved, to facilitate cooking and keep them moist sprinkle them with a little sauce. and cover them with a lid. Continue cooking for 10-15 minutes (depending on the size of the fish; to check the cooking, with a fork try to see if the meat of the mullet comes off the central spine easily, indicating that they are ready!) And sprinkle them again with a spoon of chopped parsley. At this point, all you have to do is serve your mullet alla livornese still hot.

 

 

beef carpaccio, rocket and parmesan

Beef carpaccio, rocket and parmesan
Traditional Italian dish

ingredients:
INGREDIENTS
· Fillet of beef: 400 g
· Grana Padano DOP flakes: 100 g
·Rocket salad: 100 g

FOR THE CITRONETTE SAUCE
· 
Lemon juice: 70 g
· Il Cavallino Traditional Extra Virgin Olive Oil: 100 ml
· Salt up: to taste
· Black pepper: to taste

preparation:
To prepare the beef carpaccio with rocket and parmesan, start with the citronette sauce; squeeze the lemons and place the filtered juice in a bowl: add the Traditional Cavallino extra virgin olive oil, salt and ground pepper, then emulsify the sauce with the help of a whisk. Once ready, put the sauce in a dispenser. Place the rocket on a serving dish, distributing it evenly, cut the meat into very thin slices with the help of a slicer and distribute it over the rocket. Also add the cheese flakes, then finish with the citronette sauce and a few slices of lemon, finally you can serve and enjoy your beef carpaccio with rocket and parmesan.

 

 

eggplant pesto

Eggplant pesto
Traditional Italian dish

ingredients:
INGREDIENTS FOR ABOUT 600 G OF PESTO
· Eggplant: 1kg
· Peeled almonds: 60 g
· Grated Grana Padano DOP: 20g
· Il Cavallino Special Edition extra virgin olive oil: 50 g
· Lemon zest: 1
· Mint: to taste
· Salt up: to taste
· Black pepper: to taste

preparation:
To prepare the aubergine pesto, first wash and dry the aubergines, then place them on a dripping pan lined with parchment paper, pierce them with the prongs of a fork and cook in a preheated convection oven at 220 ° for 45-50 minutes. After the cooking time has elapsed, remove the aubergines from the oven and let them cool on the pan. When they have cooled, remove the upper end and cut them in half, then remove the pulp contained within them with the help of a spoon. Place the pulp obtained in a narrow-mesh colander, place the colander over a bowl and press with a fork or the back of a spoon to make them lose the vegetation water. At this point, transfer the pulp of the aubergines into a mixer equipped with blades; add the almonds, grated parmesan, grated lemon zest, and Il Cavallino Special Edition extra virgin olive oil, then season with salt and pepper. Operate the mixer and blend for about a minute, until you get a thick and creamy puree, even if not completely homogeneous due to the presence of partially chopped almonds that will add a note of crunchiness. Finally, add the mint leaves coarsely chopped with a knife and mix. Your eggplant pesto is ready to use!

 

 



ingredients:
INGREDIENTS FOR THE BRISÈ (FOR A 30 CM MOLD)
· 00 flour: 200 g
· Butter 100: g
· Water (frozen): 50 g
· Salt up: 1 pinch

FOR THE STUFFING
· Zucchini: 500 g
· Taleggio: 150 g
· Leeks: 1 Fresh
· liquid cream: 200 g
· Grana Padano to be grated: 100 g
· Medium eggs: 3
· Extra virgin olive oil Il Cavallino Special Edition: 30 g
· Nutmeg to grate: to taste
· Parsley: to taste
· Salt up: to taste

preparation:
To prepare the zucchini quiche, start with the shortcrust pastry you will need to have all the ingredients very cold and you can work by hand, as we show you here, or in the mixer by pouring all the ingredients together. In a bowl pour the flour, salt, cold butter into small pieces; crumble the mixture by hand. When you have obtained small crumbs, pour the ice water and knead briefly until the ingredients have blended together. Transfer the mixture to a pastry board and knead for a few moments, just enough time to obtain a smooth and homogeneous dough to be wrapped in cling film. Let it rest in the refrigerator for at least 40 minutes. In the meantime, take care of the quiche filling: cut the taleggio cheese into cubes. Then trim the leek by removing the beard and the green part. Remove the first outer layers, then cut into thin washers. Switch to the courgettes: tick them and cut these into thin slices as well. In a pan, heat the Il Cavallino Special Edition extra virgin olive oil and dip the leeks, sauté over a high flame for a few moments and add the courgettes. Stir occasionally and cook over medium heat for about 10 minutes. When cooked, season with salt and season with a little chopped parsley. One last toss, turn off the heat and set aside in a bowl to cool. Switch to the cream of the quiche: in a bowl break the eggs and add the cream, grated and flavored cheese, grating some nutmeg. Mix everything with a whisk. Pour the mixture into the bowl with now warmed zucchini. Add the diced taleggio cheese and mix everything together. At this point, take the shortcrust pastry from the fridge and pull it out on a lightly floured pastry board. Help yourself with a rolling pin to obtain a sheet a few millimeters thick. Roll it up on a rolling pin and then unroll it in a 30 cm and 3.5 cm high mold. Pour the filling and level the surface. Fold the protruding part of the brise inwards. Bake in a preheated static oven at 190 ° for about 50 minutes. Once cooked, take your zucchini quiche out of the oven and let it cool for a few minutes before enjoying it hot!

 

 

olive oil biscuits

Olive oil biscuits
Traditional Italian dish

ingredients:
· 00 flour: 280 g
· Il Cavallino traditional extra virgin olive oil: 50 ml
· Sugar: 100 g
· Medium eggs: 2
· Baking powder for cakes: 10 g
· Salt up: 1 pinch
· Lemon zest: 1
· Vanilla bean: 1
· Yolks: 1

preparation:
Put the whole eggs plus the yolk in a bowl and beat with the sugar for a minute then, continuing to beat, add the traditional Il Cavallino extra virgin olive oil and the aromas (the seeds of the vanilla pod and the lemon zest). Sift the flour and yeast in a bowl, add the salt, add to the egg and sugar mixture and start kneading: when you have blended all the ingredients and obtained a smooth and homogeneous dough, wrap it in cling film and leave it to rest in the fridge to at least half an hour. After the indicated time, roll out the dough on a floured pastry board until it is half a centimeter thick, then make round shapes with a diameter of 5 cm which you will place on a baking sheet lined with parchment paper and bake in a preheated static oven at 180 ° for about 15 minutes. Once cooked, take the cookies out of the oven, let them cool completely and then store them in a tin box with a lid or in an airtight container.

 

 

pasta allo scarpariello

Pasta allo Scarpariello
Traditional Italian dish

ingredients:
· Spaghetti ¾ lb (320 g)
· Datterino tomatoes 1 lb (500 g)
· Pecorino Romano cheese ¼ cup (30 g) - grated
· Parmigiano Reggiano DOP cheese ¼ cup (30 g) - grated
· Basil 1 bunch - large
· Fresh chili pepper ½
· Il Cavallino organic extra virgin olive oil:  ⅓ cup (70 g)
· Garlic: 1 clove
· Fine salt: to taste

preparation:
To make your pasta allo scarpariello, start by heating a saucepan with water to cook the pasta. Once the water is boiling, add a little salt. Take the Datterino tomatoes, wash them and slice them in half, then take the long fresh chili pepper, trim it and open it up to remove the seeds, before slicing it into strips and chopping it.
Grate the Pecorino Romano and Parmigiano cheeses. Pour the extra virgin olive oil into a large pot and heat. Add the chopped chili and the whole peeled garlic so it will be easier to remove. Fry for around 3 minutes, stirring occasionally, then add the datterino tomatoes, and cook over medium heat for around 10 minutes.
Meanwhile, boil the spaghetti until it is cooked al dente.
Once the tomato sauce is ready, season with salt, remove the garlic, and add some of the basil leaves. Add a ladleful of cooking water to create a delicious creamy texture.
Drain the spaghetti, keeping a couple of ladlefuls of cooking water aside, and pour the pasta directly into the pot with the sauce. Finish cooking in the pan over medium-low heat, mixing the spaghetti into the sauce and adding cooking water if necessary, so that the sauce is creamy. Turn off the heat and add the grated Pecorino and Parmigiano Reggiano cheeses in several stages, alternating them with more cooking water as needed
and stirring constantly so the cheese doesn’t go stringy. Flavor again with some basil leaves. Serve the pasta allo scarpariello immediately, adding more fresh basil to each plate.

 

 

baked prawns

Baked prawns
Traditional Italian dish

ingredients:
· Prawns: 12
· Lemon juice: 40 g
· Extra virgin olive oil Il Cavallino Special Edition: 60 g
· Salt up: to taste
· Black pepper: to taste
· Parsley: to taste

preparation:
To prepare the prawns in the oven, start by cleaning the prawns: remove the legs of the prawns, remove the carapace, or the shell that covers the prawn, taking care not to remove either the head or the tail, to be left attached to the prawn as a decoration. Now remove the internal intestine: cut the back of the shrimp with a small knife and remove the dark filament by gently pulling it with the blade of a knife or a toothpick. Wash the parsley tuft and chop it very finely. Squeeze the lemon juice, then prepare the citronette that will be used to flavor the baked prawns: put the parsley in a small bowl, pour the lemon juice, the Il Cavallino Special Edition olive oil and finish with salt and pepper to taste. Emulsify the sauce well and set aside. Take a rectangular baking dish, place the cleaned prawns next to each other and flavor them with the citronette poured directly on the crustaceans, cover the prawns with a sheet of parchment paper that will be used to keep the humidity inside, so that remain tender. Bake in a preheated static oven at 200 ° for 10-12 minutes. When cooked, take your prawns out of the oven and serve them hot!

 

 

mediterranean-style eggplant roll

Mediterranean-style eggplant roll
Traditional Italian dish

ingredients:
· Long aubergines: 120 g
· Mozzarella: 100 g
· Tomato puree: 200 g
· Pitted Taggiasca olives: 15 g
· Basil: 4 leaves
· Garlic: 1 clove
· Extra virgin olive oil Il Cavallino Special edition: 20g
· Salt up: to taste
· Black pepper: to taste

preparation:
To make the Mediterranean aubergine rolls, first start preparing the sauce: heat the Il Cavallino Special Edition extra virgin olive oil in a saucepan, add a clove of garlic and brown it for 5 minutes over low heat. When the oil is flavored, pour the tomato pulp, add salt and pepper and cook for another 15 minutes. While the tomato sauce is cooking, wash the aubergine and cut it into slices about 1 cm thick with the help of a mandolin: you will need to make 4 long slices of uniform thickness. Heat a plate well and grill the aubergine slices on both sides, then transfer them to a plate or cutting board. When the tomato sauce is ready, remove the garlic clove. Chop the mozzarella with your hands and preheat the oven to 180 ° in static mode. Now you are ready to assemble the rolls: spread a layer of tomato on the surface of the aubergines, add a little frayed mozzarella, a teaspoon of olives and a basil leaf Roll up the stuffed aubergines and place them in a small baking dish with the closure facing up. downward. Finally cover the rolls with a little tomato sauce and a few pieces of mozzarella. The rolls are now ready to be baked: bake them in the preheated static oven at 180 ° for about 10 minutes, just enough time for the cheese to melt. Once taken out of the oven, your Mediterranean-style eggplant rolls are ready to be enjoyed while still racy!

 

 

summer chickpea salad

Summer chickpea salad
Traditional Italian dish

ingredients:
· Precooked chickpeas: 300 g
· Yellow peppers: 100 g
· Round courgettes: 100 g
· Datterini tomatoes: 100 g
· Red onions: 80 g
· Cucumbers: 50 g
· Feta: 60 g
· Mint: 12 g
· Lemons: 1
· Il Cavallino Special extra virgin olive oil: 30 g
· Salt up: to taste
· Black pepper: to taste

preparation:
To prepare the summer chickpea salad, start by washing and drying all the vegetables. Remove the cap of the pepper and remove the stem with the seeds, then remove the internal filaments and finally cut the pepper into thin strips. Divide the cherry tomatoes in half. Switch to the courgette: tick it and cut it into slices; from these you get sticks. Chop the cucumber and, without peeling it, cut oblique slices that are not too thick. Peel and thinly slice the red onion. Finally, prepare the salad dressing by pouring the fresh mint leaves together with the extra virgin olive oil Il Cavallino Special into the jug of a mixer. Blend with the hand blender and add the lemon juice. Mix and transfer to a small bowl. Drain the precooked chickpeas and pour them into a rather large bowl, then add all the other ingredients one by one: the courgettes, red onions and peppers, cucumbers and cherry tomatoes. Then flavor with the grated rind of the lemon and season everything with the mint oil, salt and pepper to taste. Mix and add the final touch: crumbled feta. One last stir and your summer chickpea salad is ready to be enjoyed!

 

 

cod fillet in the oven

Cod fillet in the oven
Traditional Italian dish

ingredients:
· Cod fillet: 400 g
· Breadcrumbs: 50 g
· Lemons: 1
· Almonds: 15 g
· Thyme: 3 sprigs
· Organic extra virgin olive oil Il Cavallino: 40 g
· Salt up: to taste
· Black pepper: to taste

preparation:
To prepare the cod fillets, first of all take care of the breading. Pour the breadcrumbs into a bowl, add the thyme, lemon zest and juice. Then add the sliced ​​almonds, salt, pepper and mix everything. Now take care of the cod fillets: remove the bones present with kitchen tweezers, to check for their presence, stroke the fillets with your hands to feel where they are present. Place the fillets in a bowl, spread over half a dose of extra virgin olive oil the organic Cavallino and the almond breading you prepared previously. Massage the fillets so that the breading adheres on all sides. Now take an ovenproof dish, sprinkle the bottom with the remaining organic Il Cavallino olive oil and place the breaded cod fillets inside. Add the rest of the breading and proceed with cooking: cook the fillets in a preheated static oven at 200 ° for 15-20 minutes or until the fillets form a crispy crust on the surface. When cooked, take the pan out of the oven and serve the baked cod fillets hot.

 

 

cuttlefish with lemon

cuttlefish with lemon
Traditional Italian dish

ingredients:
· Cuttlefish: (about 4 medium sized, to be cleaned) 1 kg
· Lemons: 1
· White wine: 20 ml
· Extra virgin olive oil Il Cavallino Special Edition: 40 ml
· Parsley: to taste
· Salt up: to taste
· Black pepper: to taste

preparation:
To prepare the lemon cuttlefish, start with cleaning. Divide the mantle from the tentacles and empty the inside well, also removing the bone. Then gently pull off the skin as well. Switch to the tentacles, eliminate the central beak and eyes. Rinse them well under running water and dab them carefully with kitchen paper. Now that you have cleaned all the cuttlefish, take care of the cooking. Grease a grill and heat it well. Place the cuttlefish on top, without overlapping them. Eventually cook them in two times. Grill the cuttlefish well for 2-3 minutes on each side, turning them when they are golden brown. The cuttlefish will be ready when the white is opaque and the grill strips are golden brown. Meanwhile, grate the lemon zest as well. Also squeeze the juice, you will need about 30 g. Finely chop the parsley. Now pour the oil and white wine into a small bowl. Add parsley, lemon zest, salt, pepper and juice. Emulsify well with a whisk, sprinkle on the hot cuttlefish and serve immediately.

 

 

chicken and green beans rolls

Chicken and green beans rolls
Traditional Italian dish

ingredients:
INGREDIENTS FOR THE ROLLS
· Chicken breast: (8 slices of 30g) 240g
· Fresh green beans: 100 g
· Spicy mustard: 30 g
· Raw ham: (8 slices) 70 g
· Salt up: to taste
· Il Cavallino Traditional Extra Virgin Olive Oil 15 g

FOR THE YOGURT POTATO SALAD
· Potatoes: 500 g
· Greek yogurt: 100 g
· Whole milk: 20 g
· Chives: 3 strands
· Salt up: to taste
· Black pepper: to taste

preparation:
To prepare the chicken and green bean rolls, start with the potatoes that will be used for the side dish, as they have the longest cooking time, then pour them into a pan with plenty of cold water, place it on the stove and let it come to a boil, then cook the potatoes for 20 -30 minutes depending on their size, 
doing a test with the fork. The potatoes will be cooked as soon as they no longer resist, at that point drain them and let them cool a bit, then peel them and let them cool. To cut cooking times in half, you can cook them in a pressure cooker. Once the boiled potatoes are completely cooled, for convenience and for an optimal cut you could leave them in the freezer for 15 minutes, cut them into pieces of a couple of centimeters. Collect the cubes in a container and pour the Greek yogurt together with the chives that you can cut with the help of scissors and mix. 
If you notice that the mixture becomes too thick, dissolve by adding 1-2 tablespoons of milk, season with salt and pepper, mix and place in the refrigerator, covering with cling film 8. Meanwhile, check the green beans, then remove both ends then rinse them underneath. running water and blanch them in plenty of boiling water for 10-15 minutes, just long enough to make them a little softer. Then drain the green beans and let them cool a little, adding a little cold water to stop cooking, in this way they will remain of a nice green color. Finally, arrange the green beans in a bowl and season with salt. On a cutting board, arrange the slices of chicken breast and salt them only on the surface, then spread a little mustard with the help of a teaspoon to distribute it.

Just above the center, place a handful of green beans. Starting from the highest part, roll the chicken slice with the green beans in the middle so as to roll the meat on itself and thus obtain a roll; repeat the operation for all the other slices. Insert two toothpicks for each roll, in this way you will be sure that it does not open during cooking. Pour the Traditional Cavallino extra virgin olive oil into a pan and when it is hot, place the rolls turning them after a few minutes of cooking over high heat and continue to seal the meat well. Let them cool for a few moments and do not throw away the cooking oil that you will need later. Remove the wooden skewers from each roll and salt the surface that was not previously salted. Arrange the slices of raw ham on a cutting board and starting from the bottom roll the slice all around the roll so that the ham completely covers the roll and do so for everyone. In a baking dish, pour the cooking juices of the rolls and place them in it, leaving them to cook in a static oven preheated to 180 ° for 15 minutes. As soon as the chicken and green bean rolls are cooked, you can serve them with your yogurt potato salad!
 

 

 

prawns guazzetto

Prawns guazzetto
Traditional Italian dish

ingredients:
· Prawns: 1.3 lbs (600 g) - (12 pieces)
· Peeled tomatoes: 14 oz (400 g) - (cherry tomatoes)
· Water: 1 cup (200 g)
· Brandy: ¼ cup (50 g)
· Il Cavallino Bio Extra virgin olive oil: 2 ½ tbsp (30 g)
· Garlic: 1 clove
· Fresh chili pepper: 1
· Parsley: to taste
· Fine salt: to taste
· Black pepper: to taste

preparation:
To prepare the prawn guazzetto, start by cleaning the prawn: Remove only their outer shell and take out the dark vein (the digestive tract) by pulling gently with the blade of a knife or toothpick. Leave the head and tail attached and place the prawn on a tray.
Take the fresh chili pepper, remove the inner seeds, and cut it into thin strips. Heat the olive oil in a frying pan, add a whole peeled clove of garlic and the sliced chili pepper.
When the oil is hot, place the prawns in the pan alongside one other without overlapping, brown on both sides for a minute, then douse with the brandy. Tilt the pan so that the liqueur catches fire and let it flambé until the flame goes out on its own. Add the peeled cherry tomatoes and dilute the sauce with water. Season with salt, cover with a lid, and continue cooking for about 4-5 minutes. Using tongs, remove the garlic clove, then crush some of the cherry tomatoes with a fork and continue cooking the prawns for another 10 minutes.
Wash, dry, and finely chop the parsley. Once cooked, turn off the heat, garnish the prawns with the parsley and serve the dish piping hot.

 

 

sardinian eggplant

Sardinian eggplant
Traditional Italian dish

ingredients:
· Garlic: 2 cloves
· Il Cavallino Traditional Extra Virgin Olive Oil: 15g
· Salt up: to taste
· Black pepper: to taste
· Eggplant: 970 g
· Copper tomatoes: 500 g
· Chopped parsley: 3 tbsp

preparation:
To prepare Sardinian aubergines, you can use both the elongated and the round violet varieties. First wash the aubergines and cut them into half-centimeter slices. With the blade of a knife, cut each slice of aubergine making vertical, horizontal and transversal lines, so as to form a checkerboard pattern. This operation will make it easier to lose the bitter mood of the aubergines and facilitate uniform cooking. Salt the aubergine slices and place them in a colander. Cover them with a plate on which you will put a weight in order to compress them and leave them like this for half an hour, so that they lose the bitter liquid. In the meantime, wash the tomatoes, cut them in half and gently hollow out the inside with a small knife to remove the seeds. Now cut them into half-centimeter pieces and pour them into a bowl. At this point season the tomatoes: add the garlic cloves and three tablespoons of finely chopped parsley, the salt and finally the oil. Stir and let the pieces of tomatoes macerate with the sauce for a few minutes. Meanwhile, after half an hour, take the aubergine slices and check that they have released the bitter water. Rinse them under cold running water and then dry them well with kitchen paper or a cloth. Then, heat the static oven to 180 ° -200 °. Grease a 34 cm high-sided baking dish with olive oil and start forming a layer of eggplant. Then cover with a layer of chopped cherry tomatoes. Continue in this way until you have used up all the eggplants, as shown in the photo. Then bake the pan in a preheated static oven and cook at 200 ° for at least 40 minutes. Remove from the oven and serve the aubergines hot or cold according to your tastes.

 

 

pan-fried sea bream

Pan-fried sea bream
Traditional Italian dish

ingredients:
· Sea bream: (2 pieces) 1100 g
· Organic extra virgin olive oil Il Cavallino: 30 g
· Carrots: 150 g
· Zucchin: 150 g
· Fresh spring onion: 70 g
· Garlic: 1 clove
· Thyme: to taste

preparation:
To prepare the sea bream in a pan, first take care of cleaning the fish (otherwise if you buy them already gutted their weight will have to be around 400 g each): cut the belly with scissors and remove the entrails with hands, then carefully rinse the inside under running water and remove the scales using a scaler or the blade of a knife; do this under running water or inside a plastic bag, so as not to spread the scales around. Now move on to cutting the vegetables: wash and peel the carrots, then trim the ends and cut them into slices about 5 mm thick. Wash and trim the courgettes, cut them in half lengthwise and then further divide each half; finally cut them into cubes of about 1 cm thick. Finally, wash the spring onion, remove the base and cut it into slices about 5 mm thick. Pour the Il Cavallino extra virgin olive oil into a large non-stick pan, add the unpeeled garlic clove and fry it for a couple of minutes. When the oil is flavored, remove the garlic from the pan and place the sea bream inside, then add the carrots, courgettes, spring onion and sprigs of thyme, salt and pepper to taste. Cover the pan with a lid and cook over medium heat for 7 minutes, then turn the sea bream with the help of 2 spatulas, being careful not to break them; cover again with the lid and cook for another 7 minutes. Cooking times, of course, may vary depending on the weight of the sea bream you will use. The pan-fried sea bream is ready to be served!

 

 

stuffed baked potatoes

Stuffed baked potatoes
Traditional Italian dish

ingredients:
· Potatoes: 4pcs, 860 g
· Ground beef: 120 g
· Sweet provolone: ​​40 g
· Parmigiano Reggiano DOP for grating: 40 g
· Garlic: 1 clove
· Il Cavallino Traditional Extra Virgin Olive Oil: 30 g
· White wine: 15 g
· Salt up: to taste
· Black pepper: to taste

preparation:
To prepare stuffed baked potatoes, start by washing and drying the tubers well. We advise you to choose potatoes of the same size in order to obtain uniform cooking later on. Arrange the potatoes on a baking tray covered with parchment paper. Cook them in a preheated static oven at 190 ° C for about 1 hour (cooking times depend on the size of the potatoes, to better adjust, test the cooking by sticking the potatoes with a toothpick). In the meantime, heat the extra virgin olive oil Il Cavallino Traditional in a pan with the peeled garlic clove, once the garlic has flavored the oil, remove it and add the minced meat, crush it to crumble it and brown it for about 10 minutes, then add the white wine and, once the alcohol has evaporated, turn off the heat and set aside.

 

 

polenta

Polenta
Traditional Italian Dish

ingredients:
· Corn flour: 4 cups (500 g)
· Water: 8 cups (2 l)
· Special Edition Extra virgin olive oil: 1 tbsp (15 g)
· Coarse salt: 1 tbsp

preparation:
To make polenta, heat a thick-bottomed steel saucepan, add 8.33 oz of water; just before the water boils, add the salt and then sprinkle in the flour, rapidly stirring all the while with a wooden spoon (or using a special hazelnut wood stick called a tarello), at a high temperature.
Now add the olive oil, which will prevent lumps from forming; continue stirring and bring back to the boil before lowering the flame to a minimum. Cook for another 50 minutes on a low flame, stirring all the while and making sure it does not stick to the bottom. Once the 50 minutes are up the polenta is ready; set the flame to high so that it comes away from the sides of the pan, wait to see it detach from the bottom.
Now carefully flip the saucepan over onto a round cutting board, slightly bigger in diameter than the saucepan, to remove the polenta. Your polenta is ready to bring to the table!
 

 

 

savory easter pie

Savory Easter pie
Traditional Italian Dish

ingredients:
INGREDIENTS FOR THE FILLING
· Spinach: 2 lbs ( kg)
· Cow's milk ricotta cheese; 3 cups (500 g)
· Eggs; 12
· Parmigiano Reggiano DOP cheese: 6 oz (190 g) - for grating
· Onions: 1
· Marjoram: 3 sprigs
· Nutmeg: to taste
· Black pepper: to taste
· Fine salt: to taste
· Traditional Extra virgin olive oil: 2 tbsp (25 g)

FOR THE 4 PASTRY SHEETS
· Flour 00: 6 cups (600 g)
· Water 1: cup (350 ml)
· Traditional Extra virgin olive oil: 2 tbsp (35 ml)
· Fine salt: 1 pinch

preparation:
To prepare savory Easter pie, start by making the dough for the pastry sheets. You'll need 4: two to line the base of the cake mold and two to cover the rich filling. Dissolve the salt in the water, place the flour in a large bowl and add the water, followed by the Traditional oil.
Now knead into a dough inside the bowl; you can use a spatula if needed. Place the dough on a pastry board lightly sprinkled with flour and continue kneading by hand for a few more minutes, until it becomes smooth and elastic, then split it into 4 pieces: 2 bigger ones, each around 10.6 oz in weight, and 2 smaller ones, around 6.35 oz each, then cover them with a lightly dampened cloth and leave to rest in a fresh place for around an hour. In the meantime start making the filling for the Easter cake. Lightly sweat the chard or spinach (we used spinach) in a pan, together with the oil and finely chopped onion; add salt and pepper and leave to flavor for a few minutes, then remove from the heat. Leave to cool slightly, drain in a colander, finely chop the vegetables on a cutting board and place them in a bowl. Add 2 eggs, 1.8 oz of grated cheese, the finely chopped fresh marjoram leaves, salt and pepper, then stir thoroughly. Place the ricotta cheese in another bowl and soften with a spoon or whisk, add 3 eggs, stir to incorporate them and add 3.1 oz of grated cheese, a dash of nutmeg and a pinch of salt. Stir thoroughly with a whisk, until creamy and free from lumps.
Now make the pastry for the Easter cake. Take one of the 10.6 oz pieces of dough and roll it out into a very thin sheet, using a rolling pin, spread it by hand and place it on the bottom of a 12 inch diameter cake mold, onto which you previously brushed the oil. Now spread it once more by hand and make sure it adheres perfectly to the edges of the cake mold; don't worry if the pastry goes over the edges of the mold, this is actually a characterizing feature of Easter cake. Brush the oil onto the pastry, take the second 10.6 oz piece of dough, roll it out using a rolling pin, place it over the first pastry sheet and make sure both adhere together.?Now add the vegetables and smooth with the back of a spoon, then pour the ricotta cream over it and smooth the surface once more. Press down with the back of a spoon to create seven dips, one in the middle and six around it. Place the yolks of the 7 remaining eggs into each of these dips, be sure not to break them. Delicately beat the 7 left over egg whites with a pinch of salt and pour them over the ricotta surface. Sprinkle the savory Easter pie with the remaining parmigiano reggiano cheese and then roll out one of the 6.35 oz pieces of dough and cover the filling with the third pastry sheet, which will be even smaller compared to the two previous ones; yet again, make sure it adheres thoroughly to the tray.
Brush this layer of pastry with the oil too, then roll out the last piece of dough and cover the entire pie, making sure the pastry adheres thoroughly, as before. Now trim the excess pastry from around the edge with a knife and fold it inwards to create a rope that will seal the pastry pieces.
Brush the oil onto the surface of the Easter pie and last of all, thoroughly flatten the edges with the prongs of a fork, which also creates a nice decorative pattern. Now all you have to do is bake the pie in a preheated oven on the lowest rack at 356°F (180°C) for 55 minutes (or in a convection oven at 320°F (160°C) for 45 minutes). Once baked, remove the savory Easter pie from the oven and leave it to cool before removing it from the baking tray. Cut to obtain slices in which the layer of spinach and ricotta cream and the hard boiled egg yolks will be clearly visible. Your Easter pie is ready for your Easter Monday picnic!

 

 

ice cream with olive oil

Ice cream with olive oil
Traditional Italian Dish

ingredients:
· Milk: 800 ml
· Cream: 200 ml
· Sugar: 200 g
· Organic Extra Virgin Olive Oil Cavallino: 200g
· Coarse salt: 10 g

preparation:
To prepare this delicious ice cream with olive oil, first bring the milk almost to the boiling point but without letting it boil, remove from the heat, add the salt and sugar and mix so that they both melt perfectly. As soon as the milk has cooled, add the cream and, slowly, the organic Il Cavallino extra virgin olive oil. If you do not have an ice cream maker, you can pour the mixture into an aluminum pan and place it in the freezer for a whole night. Before using your ice cream with olive oil, break it up and put it in the jug of a mixer left to cool previously in the refrigerator and blend it in order to cream the ice cream itself. Excellent served with flakes of aged pecorino or parmesan.

 

 

chicken breast milk

Chicken Breast Milk
Traditional Italian Dish

ingredients:
· Chicken breast: 600 g
· Butter: 40 g
· Il Cavallino Traditional Extra Virgin Olive Oil: 10 g
· Flour 00: to taste
· Whole milk: 170 g
· Thyme: 4 sprigs
· Salt up: to taste
· Black pepper: to taste

preparation:
To prepare chicken breasts with milk, start by cleaning the meat from the pieces of cartilage and excess fat. At this point separate the two breasts and obtain 4 slices from each. Then arrange them on a cutting board and using a meat mallet beat them in order to obtain thin slices. Arrange the oil and butter in a pan, let it melt gently and in the meantime flour the chicken slices. As you move them into the pan, raise the heat slightly and wait about 2 minutes until a pleasant crust has been created. Then turn the slices, wait a couple of minutes again and pour the milk first and then the thyme leaves into the pan. Season with salt and pepper, cover with a lid and cook for another 4-5 minutes until the milk has thickened. At this point, all you have to do is serve your milk-filled chicken breasts still hot!

 

 

eggplant roulades

Eggplant roulades
Traditional Italian Dish

ingredients:
· Eggplant: 7 oz (200 g)
· Cooked ham: 4 oz (100 g)
· Caciocavallo cheese: 4 oz (100 g)
· Tomato puree: ¾ cup (200 g)
· Organic Extra virgin olive oil: 1 ¾ tbsp (10 g)
· Fine salt: to taste
· Black pepper: to taste

preparation:
To prepare the eggplant roulades, first wash and dry the eggplant, then remove the stalk and cut the eggplants lengthwise with a mandolin to obtain 12 slices around 2 mm thick (the thickness of a nickel). If you’d like, you can blot the eggplant slices with absorbent paper to remove any excess liquid, but this step is optional. Place the eggplant slices on a baking sheet lined with parchment paper and bake in a convection oven preheated to 340°F (170°C) for 10 minutes.
In the meantime, heat the oil in a small saucepan and add the tomato passata. Cook over medium heat for 10 minutes, stirring occasionally, then season with salt and pepper. Use the mandolin to cut the caciocavallo cheese into slices of the same thickness as the eggplant slices.
Now you can assemble the roulades: place a slightly cooled slice of eggplant on the cutting board, add a slice of cooked ham, and finish with a couple of slices of caciocavallo cheese, then roll up each slice of eggplant. Continue until all the ingredients have been used up.
Place the rolls in a casserole dish with the part where the roll finishes facing downward. Once they are lined up side by side in the casserole dish, pour over the tomato sauce prepared earlier. Lastly, slice the remaining caciocavallo cheese and sprinkle over the roulades. Bake in a conventional oven preheated to 360°F (180°C) for 7 minutes, then turn the broiler to 460°F (240°C) and broil for another 3 minutes. Your eggplant roulades are ready to be served, perhaps with a few leaves of fresh basil!

 

 

strips of beef

Strips of beef
Traditional Italian Dish

ingredients:
· Beef, walnut or rump: 600g
· Flour: 00 30g
· Tuscan IGP Il Cavallino extra virgin olive oil: 30g
· Vegetable broth or hot water: 50g
· Parmigiano Reggiano DOP: 40g
· Arugula: 100g
· Balsamic vinegar: 20g
· Salt up: to taste
· Black pepper: to taste

preparation:
To prepare the strips of beef, first of all, start preparing the vegetable broth (if you prefer, you can alternatively use 50 g of hot water). Parmesan, then using a spoon to give your wafers the shape you prefer, we have chosen an elongated shape, but you can opt for the classic circular one if you prefer. Bake in a preheated static oven at 180 ° for 10 minutes, until they are golden brown. In the meantime, take care of preparing the strips. If you have a single piece of meat, cut into slices first and then into strips from it. Transfer them to a colander placed over a bowl and add the flour. Shake the colander in order to remove the excess flour and flour all the strips evenly. Pour 20 g of Il Cavallino IGP Toscana extra virgin olive oil into a large pan, heat it for a few moments and then add the strips. Sauté them for a few minutes, stirring, until a golden crust is created, add salt and pepper then blend your beef strips with the broth (or hot water). Wait a few more minutes until you have obtained the characteristic cream. Meanwhile, in a bowl, season the rocket (previously washed) with salt, pepper, 10 g of oil and balsamic vinegar; mix everything. Place a bed of rocket on a serving dish, place the hot strips on top and serve the beef strips together with the Parmesan wafers!

 

 

baked salmon steaks

Baked salmon steaks
Traditional Italian Dish

ingredients:
· Salmon steaks: 23 oz (660 g) - (4 steaks)
· Potatoes: 6 oz (170 g)
· Lemon: peel 1
· Lemon juice: 2 tbsp (25 g)
· White wine: 2 tbsp (25 g)
· Il Cavallino Special Edition Extra virgin olive oil: ¼ cup (50 g)
· Parsley: 1 tsp - chopped
· Fine salt: to taste
· Black pepper: to taste

preparation:
To prepare the baked salmon steaks, first remove the fish bones with kitchen tweezers and check that there are no bones left by sliding a fingertip on the pulp. Remove the backbone with a knife, then roll one end on itself and wrap the other end around the slice to obtain a medallion.
Tie the medallion with a kitchen string to ensure it maintains the shape even during cooking and transfer the medallions on a baking pan lined with parchment paper. Take a fairly regular shaped potato, wash it and cut it into thin slices with a mandoline, without peeling it: the slices must be maximum 0.04 inch (1 mm) thick otherwise they will not cook properly. Now take care of the dressing: grate the zest of a lemon in a bowl , add 2 tbsp (25 g) of lemon juice, oil, white wine, the chopped parsley, salt and pepper and mix well with a fork.
Season the salmon medallions with part of the dressing, then cover them with the potato discs slightly overlapping on one another, and sprinkle the potatoes with the remaining dressing.
When the medallions are ready, cook in a static oven preheated at 356°F (180°C) for about 20 minutes, then turn on the grill at 464°F (240°C) and continue cooking for another 3-4 minutes, until the potatoes are golden brown. When the salmon medallions are ready, remove the kitchen string and immediately serve your delicious baked salmon stakes!
 

 

 

legumes and cereals soup

Legumes and cereals soup
Traditional Italian Dish

ingredients:
· Dried lentils: 100 g
· Peeled red lentils: 100 g
· Dried peas: 100 g
· Dried borlotti beans: 100 g
· Dried cannellini beans: 100 g
· Spelled: 150 g
· Barley: 150 g
· Carrots: 150 g
· Celery: 120 g
· Golden onions: 1
· Potatoes: 360 g
· Organic extra virgin olive oil Il Cavallino: 40 g
· Peeled tomatoes: 250 g
· Bay leaf: to taste
· Sage: to taste
· Rosemary: to taste
· Water: to taste
· Salt up: to taste
· Black pepper: to taste

preparation:
To prepare the legume and cereal soup, first soak the beans overnight or for the time indicated on their package. Then place them in a large pot and fill it with cold water. Cook for 1 hour from the first boil. You can perfume the water with garlic and bay leaves but do not add salt at all, otherwise the legumes will harden. Meanwhile, cut the peeled carrot, celery and onion into cubes of about 1 cm. Peel the potatoes and cut them into cubes. Tie the aromas tightly, in this way it will be easy to remove them at the end of cooking. Shred the peeled tomatoes. Rinse all legumes and cereals. Meanwhile, drain the beans. Don't worry if they are still slightly hard, as they will still cook. Then pour a nice splash of oil into the bottom of a large saucepan. Pour in the onion first and fry it, stirring for 3-4 minutes. Then add celery and carrot and brown for another 2 or 3 minutes. At this point add the barley and spelled. Add the two types of lentils, the peas and the drained beans. Pour about 2 liters of water. Add the peeled tomatoes, the fragrant bunch and the diced potatoes. Stir and cover with the lid. Cook from the boil for about 40 minutes, over moderate heat, adding more water as needed to adjust the density. Towards the end of cooking, remove the bunch and add plenty of salt and pepper. Mix well. Let it rest for a few minutes, and serve with a drizzle of raw organic Il Cavallino extra virgin olive oil.

 

 

chicken stew with peppers

Chicken stew with peppers
Traditional Italian Dish

ingredients:
· Chicken - whole about 3 lb (1.3 kg)
· Peeled tomatoes: 14 oz (400 g)
· Yellow onions: 1
· Carrots: 1
· Celery: 1 rib
· Garlic: 1 clove
· Red wine: ½ cup (100 g)
· Il Cavallino Traditional Extra virgin olive oil: 8g
· Rosemary: 1 sprig
· Parsley: 1 sprig - chopped
· Fine salt: to taste
· Black pepper: to taste

preparation:
To prepare Chicken Cacciatore (Chicken stew with peppers), start by cutting the vegetables. After peeling the onion, peel the carrot and trim it, finally remove the top from the celery and chop it all until it is diced about 1/10" (2-3 mm).
Then start cleaning the chicken. Cut it into pieces separating the thighs, chest and wings.
At this point you have everything you need so go to the stove. Heat a drop of oil in a saucepan, do not overdo it because the skin of the chicken will release a lot of fat.
Light the flame and let it warm up for a few moments, then put in the chicken pieces, starting with the skin side down.
Let it brown for about ten minutes, turning it after a bit. When the chicken is well colored add the chopped celery, carrot and onion and then the peeled clove of garlic. Then add salt, pepper and rosemary, stir and let it flavor together for another 5 minutes.
Blend with red wine and let the alcoholic part evaporate completely. Now remove the rosemary and garlic clove and add the chopped peeled tomato pieces.
Mix everything together and cover with a lid, let cook over moderate heat for 30-35 minutes. Remember that if the chicken is bigger then you will need to increase the cooking a little bit more, and vice versa if it is smaller. In any case, the chicken is considered ready as soon as the meat detaches from the bones.
When finished cooking, make sure it is salted right and then sprinkle with parsley. One last stir and your chicken cacciatora is ready. Enjoy your meal!

 

 

calamarata

Calamarata
Traditional Italian Dish

ingredients:
· Calamarata: 400 g
· Squid to clean: 600 g
· Garlic: 1 clove
· Fresh chilli: 1
· Parsley: 1 tuft
· Cherry tomatoes: 400 g
· White wine: 60 g
Triple tomato concentrate: 25 g
· Salt to taste.
· Black pepper: to taste
· Tuscan PGI Il Cavallino extra virgin olive oil: 10g

preparation:
To prepare the calamarata, start with the garlic: you can peel it easily by pressing it with the palm of your hand before removing the shirt. For the fresh chilli, you can use it with the seeds or alternatively ruminate them if you prefer less spiciness, before chopping it finely. Wash the cherry tomatoes, dry them and divide them into 4 parts. At this point, take care of the cleaning of the squid. They must first be rinsed under running water, then remove the internal part by pulling the garment. From the latter, remove the white part with the cartilage; from the head instead remove the eyes and squeeze the beak placed in the center. Remove the skin using a paring knife and finally rinse again before cutting into rings about 2 cm thick. Move to the stove; boil plenty of water in a pan to boil salt and then cook the pasta. Meanwhile, heat the oil in a saucepan with the garlic clove and the chopped chilli pepper. As soon as the bottom is hot, raise the temperature and sear the squid rings. When they are sealed, it only takes a few seconds, blend with the white wine and wait for the alcohol to have completely evaporated. Then remove the garlic, add the cherry tomatoes and tomato paste. Stir, season with salt and then lower the heat, let it cook for about ten minutes. When cooked, sprinkle with chopped parsley. In the meantime, you can cook the pasta until half cooked. As soon as the pasta is cooked, take a ladle of cooking water and pour it into the pan then drain the calamarata and dip it into the pan. Mix a few moments and add water as needed so that the mixture is liquid but not untied. On an aluminum foil put another sheet of parchment paper, place a couple of ladles of pasta in the middle and close the parchment paper and then the aluminum one like a candy. Arrange the parcels on a dripping pan and bake in a preheated static oven at 200 ° for about 10 minutes. Your calamarata is ready, you just have to serve it!

 

 

vegetarian stuffed peppers

Vegetarian stuffed peppers
Traditional Italian Dish

ingredients:
· Bell peppers 4 - large
· Potatoes: 14 oz (400 g)
· Zucchini: 10 ½ oz (300 g)
· Cherry tomatoes: 10 ½ oz (300 g)
· Scamorza (provola) cheese: ½ lb (220 g)
· Thyme: to taste
· Fine salt: to taste
· Black pepper: to taste
· Extra virgin olive oil Il Cavallino organic: 10g

preparation:
To make the vegetarian stuffed peppers, first put the potatoes on to boil. They’ll take around 30-40 minutes depending on how big they are (you can check the doneness by piercing them with a fork) and then allow to cool. In the meantime, you can start preparing everything else. Wash and dry the bell peppers: You’ll need 4 large peppers, around 2 lbs (850 g) in total; they may be red, yellow, and/or green peppers. Cut them across the top, around 1 inch (2 cm) from the end, leaving the stem in place, to create a sort of cup with a lid. Using a small knife, remove the parts with the seeds in the bottom part of the peppers, as well as the inner strands. Do this for all the peppers and then set aside. Trim the zucchini and grate them using a coarse grater to get a kind of fine julienne. 
Then grate the scamorza and wash and cut the cherry tomatoes into quarters; if they’re too small, just cut them in half. Rice the potatoes while they’re still warm, add the cherry tomatoes, the grated zucchini, and nearly all of the scamorza; you’ll only need a little left over to put on top of the peppers before they go in the oven.  
Stir everything with a wooden spoon, then season with salt, add the thyme leaves, and season with pepper.
 Stir everything again until you get an even mixture. Next, arrange the peppers in a baking dish, remove the lids for the time being, and fill them with the potato mixture. 
Sprinkle with the scamorza you set aside before, put the lids back on the peppers, dress with a splash of oil, and cook them in a conventional oven preheated to 390°F (200°C) for 40 minutes. When they’re done cooking, take them out of the oven and serve your vegetarian stuffed peppers.

 

 

 

stuffed vegetarian zucchini

Stuffed vegetarian zucchini
Traditional Italian Dish

ingredients:
· Zucchini: 4pcs
· Breadcrumbs: 100 g
· Red spring onions: 50 g
· Dried tomatoes in oil: 85 g
· Grana Padano PDO: 100 g
· Thyme: 6 leaves
· Extra virgin olive oil Il Cavallino Special Edition: 20 g
· Salt up: to taste
· Black pepper: to taste

preparation:
To prepare vegetarian stuffed courgettes, first wash the courgettes and trim off the ends. Cut the courgettes in half lengthwise and empty the pulp using a knife or a levatorolo; leave a thickness of a few millimeters being careful not to break them. Coarsely chop the zucchini pulp with a knife, then clean the spring onion and cut into thin slices. Heat the Il Cavallino Special edition extra virgin olive oil in a non-stick pan, add the spring onion and let it simmer over low heat for 5 minutes. When the onion is golden brown, add the chopped zucchini pulp, salt and pepper to taste and cook for about 10 minutes, always over low heat. While the courgettes are cooking, cut the bread crumb into cubes, pour it into a mixer and chop it. Transfer the minced bread crumbs to a bowl; when the zucchini pulp has finished cooking, allow it to cool slightly. Then pour it into the same mixer and blend. Add the pureed pulp to the breadcrumbs, drain the dried tomatoes from their preservation oil, cut them into cubes and add them to the bowl together with the grated cheese and the thyme leaves; mix well with a spoon until the mixture is uniform. At this point, use a spoon to fill the zucchini that you had previously emptied with the mixture, trying to compact the filling well. Arrange the stuffed courgettes on a baking tray lined with parchment paper and bake in a preheated static oven at 200 ° for about 25 minutes, until the surface is golden brown. Your vegetarian stuffed courgettes are ready to be enjoyed!

 

 

tagliatelle with white meat sauce

tagliatelle with white meat sauce
Traditional Italian dish

ingredients:
To prepare the tagliatelle with white sauce, start with the sauté. In a pan, heat the oil with a clove of garlic and let it brown. Add the finely chopped celery and carrot. Also add the chopped onion and mix with a spatula. Let it cook for a few minutes over low heat; in the meantime, leaf through the rosemary and chop it with a knife, then add it to the sauté. Wash and dry the sage, peel and chop finely; add it to the rest of the sauce and finally season with two whole bay leaves. Cut the bacon into cubes and brown it with the vegetables, stirring with a spatula. Now take care of the sausage: cut the outer casing lengthwise with a small knife and remove it with your fingers; crumble the sausage. Add it to the sauce together with the minced meat and cook over high heat, stirring with a spatula to further break them up. Cook everything for a few minutes. Remove the garlic clove and bay leaves and blend with the white wine. When the wine has evaporated, continue cooking by adding a ladle of hot water, season with salt and pepper and cook over low heat for about an hour, adding more water if necessary. After the necessary time, turn off the heat. When half an hour is missing from the end of cooking, put a pan with plenty of water to boil on the heat: when it boils, add salt to taste and boil the noodles, leaving them al dente. Drain the pasta al dente and transfer it directly into the saucepan of the sauce now ready. Mix the pasta well and add the sauce by adding a little cooking water from the pasta kept aside. Serve your tagliatelle with white sauce while still steaming right away.

 

 



ingredients:
INGREDIENTS FOR 16 CANNELLONI
· Flour 00 2 ½ cups: (300 g)
· Eggs: 3

FOR THE TOMATO SAUCE
· Tomato puree: ½ lb (250 g)
· Extra virgin olive oil Traditional: 3 tbsp
· Garlic: 1 clove
· Fine salt: to taste

FOR THE BÉCHAMEL SAUCE
· Whole milk: 1 cup (250 g)
· Butter 1: ¾ tbsp (25 g)
· Flour 00: ¼ cup (25 g)
· Nutmeg: to taste - grated
· Fine: salt 1 pinch
· Black pepper 1 pinch - ground black

FOR THE FILLING
· Sausage 0.4 lb (200 g)
· Pork 0.6 lb (300 g) - mince
· Eggs 2 - medium
• Parmigiano Reggiano DOP cheese ¼ lb (100 g) - to be grated
· Extra virgin olive oil Traditional: 2 tsp (10 g)
· Onions: 3 oz (80 g)
· Celery: 2 oz (60 g)
· Carrots: 3 oz (80 g)
· Red wine: 1 ½ tbsp (20 g)
· Fine salt: 1 pinch
· Black pepper: 1 pinch

preparation:
To make cannelloni, start making the egg pasta. Put the flour and beaten eggs in a large bowl. Start kneading with your hands until you obtain a fairly uniform mixture.
Then transfer it to a work surface and knead until you get a smooth dough that has a circular shape. Cover with plastic wrap and let rest for about an hour.
In the meantime, make a simple sauce: pour a drizzle of oil into a pan, add the garlic, let it brown, and pour in the tomato puree. Season with salt, pepper 8, cover with a lid, and cook over moderate heat for about 30 minutes, stirring occasionally.
During this time, make the béchamel sauce: pour the butter into a pan and let it melt. Then add the sieved flour and stir quickly with a whisk. Once you have obtained a slightly brown roux, pour in the hot milk and continue stirring.
Season with salt and pepper and add a pinch of nutmeg. Leave the béchamel to thicken, continue mixing, then pour it into a glass bowl and cover it with plastic wrap.
Now you can make the filling. Prepare the sauté by finely chopping celery, carrot, and onion. Then transfer them to a pan with a drizzle of oil and add the minced meat. Remove the skin from the sausage and crumble it with your hands.
Then add the sausage to the saucepan and let it brown, stirring frequently. Season with salt, pepper, and red wine only when the meat has changed colour. Let cook for another ten minutes, then pour it all into a glass bowl. Once the meat has cooled, add the eggs and grated Parmesan cheese and mix it all together. The egg pasta will have rested enough at this point, so take the dough and divide it in half.
Then spread the two halves using a dough sheeter up to a thickness of 8, so as to obtain a thickness of about 1/10 inch (1-2 mm), then cut rectangles measuring 5 1/2 x 3 1/2 inches (14 X 9 cm)
Blanch one rectangle of pasta at a time for 1 minute in plenty of salted boiling water and transfer them to a tray, on a clean cloth; if you prefer, you can dip them in cold water for a moment so as to stop them from cooking, but the important thing is to spread out the rectangles perfectly, without overlapping them. Stuff the cannelloni: place some stuffing on the shortest part of the rectangle, then roll them up with wet hands.
Once the cannelloni are rolled up, spread a little béchamel and a few spoonfuls of sauce on the bottom of a baking pan, and place the cannelloni next to each other. Cover the top of the cannelloni with the remaining béchamel and sauce and dust the surface with grated Parmesan cheese. Cook in a static oven preheated to 350° (180° C) for about 15 minutes, then turn on the grill for another 3 minutes. Once baked, serve your cannelloni still hot!



 

 

 

stuffed capon

Stuffed capon
Traditional Italian Dish

ingredients:
· Capon: 2 kg
· Tuscan IGP Il Cavallino extra virgin olive oil: 20 g
· Celery: 50 g
· Carrots: 50 g
· Shallot: 40 g
· Garlic: 1 clove
· Rosemary: 1 sprig
· White wine: 100 g
· Vegetable broth: 200 g
· Salt up: to taste
· Black pepper: to taste
FOR THE STUFFING
· Raw ham: 120 g
· Veal (ground): 200 g
· Pork (ground): 200 g
· Cashews: 80 g
· Grated Grana Padano DOP: 60 g
· Rosemary: 1 sprig
· Salt up: 5 g
· Black pepper: to taste

preparation:
To prepare the stuffed capon, start by preparing the vegetable broth. Then move on to the basic preparations: make a coarse mince of carrots and celery, then also of shallots. Finely chop a sprig of rosemary after rinsing it. Then cut the raw ham into small cubes that you will finely chop with a mixer. Then start with the preparation of the filling: in a very large bowl pour the minced pork, the minced ham, then the minced beef and the grated cheese. Season with salt and pepper. Flavor with the chopped rosemary and begin to mix the ingredients by kneading vigorously with your hands. Now add the cashews too. Also mix with the other ingredients and temporarily keep the mixture for the filling aside. Proceed by flaming the capon to eliminate any feathers and feathers: we preferred to use a torch for greater practicality. If you don't have it, you can simply bring the capon close to the gas flame for a few seconds to achieve the same result. Then rinse it under a jet of cold water. Dab it with absorbent paper to dry the water 13. Salt 14 and pepper the inside of the capon. Fill it with the filling you have previously obtained. Tie the capon to seal the filling well inside. At this point, pour the oil into a saucepan, preferably cast iron, with a thick bottom and high edges: heat the oil and place the capon on it, making it sear on both sides over high heat. Help yourself to turn it inside the saucepan with kitchen stirrers. Keep the flame high and add the wine, letting it evaporate. Add the shallot, carrots and celery. Flavor with a sprig of rosemary already rinsed and the garlic divided in half from which you have removed the core, the inner green part. Pour in the vegetable broth. Cover with a lid and cook over very low heat for at least 2 hours. If you have a cooking thermometer for greater precision on cooking, you will know that the capon will be prone when it reaches 80 ° C. Alternatively, you can use a kitchen skewer: if you prick the meat you will see a clear liquid come out, the capon will be cooked, if the liquid is pink then the capon needs to be cooked longer. The stuffed capon is then ready and can be cut to be enjoyed

 

 

mussels au gratin

Mussels au gratin
Traditional Italian Dish

ingredients:
· Mussels: 1 lb (500 g) - (in their water)
· Breadcrumbs: ¾ cup (100 g)
· Grana Padano DOP cheese: 1 tbsp - (grated)
· Garlic: 1 clove
· Lemon: peel 1
· Parsley: 0.3 cup (10 g)
· Organic Extra virgin olive oil Il Cavallino: 2 ½ tbsp (30 g)
· Black pepper: to taste

preparation:
To make the mussels au gratin, first of all clean them, discarding any open mussels and keeping only the closed ones. After rinsing them under running water, remove the beard that sticks out of the shells, by pulling outwards. Open the mussel gently by inserting a small knife at the point where it splits and go all the way around, making sure that when you open it, the mussel remains intact and attached to the shell. Repeat the process with all of the mussels and keep their water, filtering it through a strainer, as this will be used later on to wet the breadcrumbs.
As you open the mussels, place them on a baking tray lined with parchment paper. Next, prepare the breadcrumbs. Pour them into a bowl, together with the grated Grana Padano cheese, the chopped fresh parsley, the zest of the lemon, a crushed garlic clove and a sprinkling of black pepper.
Now pour in 2½ tbsp (30 g) of Organic olive oil Il Cavallino and (150 g) of filtered mussel water. Stir to achieve a smooth, moist mixture.
Using a spoon, stuff the mussels, drizzle them with olive oil, and bake them on the top shelf of a conventional oven preheated to 390°F (200°C) for 12 minutes and then on maximum power in broil mode for another 3 minutes.
Once cooked, take your mussels au gratin out of the oven and serve immediately.

 

 

 

pasta alla carrettiera

Pasta alla Carrettiera
Traditional Italian Dish

ingredients:
· Spaghetti: 500g
· Pecorino: (to be grated) 200 g
· Parsley: 1 tuft
· Chilli: fresh 1
· Garlic: 1 clove
· Extra virgin olive oil Il Cavallino Special Edition: 10g
· Coarse salt: to taste

preparation:
To prepare the pasta alla carrettiera, pour the water into a large pan, add salt to taste and bring to the boil.
Then chop a sprig of parsley and the fresh chilli.
Peel the garlic clove, remove the internal green sprout and chop it; then grate the Pecorino. In a large bowl pour the chopped garlic and chilli pepper, plenty of olive oil and salt to taste.
Mix the emulsion with a fork.
Meanwhile, when the water boils, boil the spaghetti, then drain them al dente, keeping the cooking water, and put them back in the bowl with the mixture of oil, garlic and chilli.
Quickly mix the spaghetti and add the grated pecorino and a ladle of cooking water.
Add the parsley, mix again and serve the pasta very hot in the cart.

 

 

omelette in the oven

Omelette in the oven
Traditional Italian Dish

ingredients:
INGREDIENTS FOR A 26X19 CM
· Eggs: 8
· Chives: to taste
· Thyme: to taste
· Salt up: to taste
· Black pepper: to taste
· Extra virgin olive oil Il Cavallino Toscano IGP: 10 g
· Grana Padano PDO: (to be grated) 100 g

TO BRUSH AND SPRAY THE PAN
· Extra virgin olive oil Il Cavallino Toscano IGP: Q.b.
· Breadcrumbs: to taste

preparation:
To prepare the omelette, start by oiling a 26x19 cm rectangular baking dish, then line it with breadcrumbs. Lightly beat the eggs, add the grated Grana Padano PDO, the oil, the finely chopped chives.
Follow with peeled thyme, salt and pepper to taste.
Then continue beating for a few moments until you get a homogeneous mixture.
Transfer everything to the pan and bake in a preheated static oven at 170 ° for 25 minutes.
Once ready, serve your baked omelette hot, perhaps cut into cubes or for a take-away lunch, serve it in two slices of homemade bread!

 

 

ribollita (tuscan soup)

Ribollita (Tuscan soup)
Traditional Italian Dish

ingredients:
· Dried cannellini beans: 2.8 cups (350 g)
· Il Cavallino Traditional Extra virgin olive oil: 1 ½ tbsp (20 g)
· Garlic: 1 clove
· Rosemary: 1 sprig
· Water: 8 ½ cups (2 l)
· Fine salt: to taste
· Black pepper: to taste

FOR THE SOUP
· Verza (savoy cabbage): 2 cups (250 g)
· Italian kale (cavolo nero): 2.7 cups (300 g)
· Chard: 2.7 cups (300 g)
· Stale bread: 0.45 lb (220 g)
· Il Cavallino traditional Extra virgin olive oil: 25 (25 g)
· Peeled tomatoes: 1 cup (180 g)
· Potatoes: 1
· Onions: 0.6 cup (80 g)
· Carrots: 0.6 cup (80 g)
· Celery: ½ cup (100 g)
· Black pepper: to taste
· Fine salt: to taste
· Peperoncino: to taste - dry
· Thyme: to taste - fresh

preparation:
To prepare the ribollita, start by cooking the cannellini beans, first soaking them in a bowl full of water for at least one night, preferably for 24 hours. After this time, heat the olive oil with the garlic clove and rosemary sprig in a large, high-sided pan, then add the beans drained from the soaking water, cover with water 4 and cook for 1 hour over medium-low heat with the lid. After add pepper and salt (salt is best added at the end otherwise it would harden the beans if used too early). Remove the rosemary sprig, take a part of the beans and keep them aside because they will have to be added whole at the end.

Blend everything with a hand blender to obtain a broth to cook the soup in. Now prepare the sauté: peel the onion and chop it finely, wash the celery and reduce it to a finely chopped mixture.

Next, peel the carrot and reduce it to small cubes. In a pan heat 1.8 tbsp (25 g) of olive oil and fry the onion, celery, and chopped carrots over a moderate heat. While the sauté lightly fries, peel the potato and dice it.

Add the potato cubes to the sauté and continue cooking. While the potato is cooking, pour the peeled tomatoes into a bowl and crush them with a fork, then add them to the vegetables in the pan.

While continuing the cooking , clean the leafy vegetables: divide the cabbage in half, remove the white core, and then cut it into long thin strips, wash and coarsely cut the chard.

Lastly, wash and cut the Italian kale (cavolo nero) leaves. Add the cabbage, chard and Italian kale to the soup.
Now pour the bean broth you blended, stir, cover with a lid and bring to a boil. When the soup boils, remove the lid and cook for another 45 minutes, stirring occasionally.
When the soup is ready, add salt and pepper, add the whole beans you set aside, stir and turn off the heat.

Cut the stale bread into coarse slices, lay a few slices on the bottom of a bowl or soup tureen, cover with a couple of ladles of soup, then lay another layer of bread and add more soup, continue alternating the layers until you finish the ingredients. Allow to cool at room temperature and then place in the refrigerator covered with plastic wrap for at least 2 hours.

After this time has passed, the bread will have absorbed the soup and the ribollita will have a semi-solid appearance. Pour it into a pan, bring it to a boil, and flavor it with chili pepper  and thyme leaves. Your ribollita is ready to be enjoyed with a drizzle of oil Il Cavallino Traditional.

 

 

 

tagliatelle with porcini mushrooms

Tagliatelle with porcini mushrooms
Traditional Italian Dish

ingredients:
INGREDIENTS FOR THE FRESH PASTA
· Flour 00: 7 oz (200 g)
· Eggs: 4 ¼ oz (120 g)
• Semolina to taste: - for dusting

SEASONING
· Porcini mushrooms 1 lb (500 g)
· Butter 3 ½ tbsp (50 g)
· Organic Cavallino extra virgin olive oil:  3 tbsp (35 g)
· Fine salt: to taste
· Garlic: 1 clove
· Parsley: 1 sprig
· Black pepper: to taste

preparation:
To prepare the tagliatelle with porcini mushrooms, start with fresh pasta: on a pastry board (or in a bowl) pour the flour, create the classic crater shape and pour the previously beaten eggs into the center. It's very important to respect the recommended amount of eggs to obtain a consistent dough, neither too sticky nor too dry. Stir with a fork starting from the center, pushing the flour in by hand. When the dough is more compact, work with your hands for about 10 minutes, kneading vigorously.
Give the dough a ball shape, wrap it with transparent wrap and let it rest at room temperature, in a cool place away from heat sources, for about 30 minutes.
In the meantime, clean the porcini mushrooms: remove the dirt, scraping the stalk with a small knife, then if they are very dirty you can clean them with a slightly dampened cloth. A solution not very recommended is to quickly pass them under cold running water and then dry them carefully with a cloth. If you should opt for this solution, do it very quickly so that the mushrooms do not absorb too much water and therefore lose their taste and texture. Then cut them into slices.

In a large frying pan, put in the butter and melt it over very low heat; when it has almost completely melted, pour in the oil, leave to heat slightly over low heat and then pour in the porcini mushrooms and a whole clove of garlic, cleaned or chopped if you prefer (optional).

Season with salt and pepper to taste, then let the mushrooms cook for about 10 minutes. When finished cooking you can remove the garlic clove if you have added it. Once prepared, keep them warm. Then mince the parsley very finely and set it aside.

Once the necessary rest time has passed, take the dough and divide it into pieces; lightly flour the piece to put through the machine to roll the dough and keep the remaining dough on the side covered with plastic wrap. Insert the first piece into the machine, passing from the largest to the penultimate thickness in order to obtain the right thickness of the sheet.

When you get to the last step of the machine, pass the dough strip again, in fact you will need two steps at this thickness to get the dough through well. Lightly flour the work surface with some semolina flour and roll out the first sheet; proceed in the same way with another piece of dough, until the various sheets are finished, sprinkle the sheets with semolina and let them dry for 5 minutes per side. Fold one of the shorter sides of each sheet of pasta inwards (it will be used to create a sort of "tongue" to pull up the tagliatelle more easily, once ready) and then roll the pasta on itself.

With a sharp, lightly floured knife (to keep the blade from sticking to the fresh pasta), start making the tagliatelle, cutting at a thickness of about 1/4'' (6.5-7 mm). Then lift each roll to make your nests of noodles, to be placed as you go on a part of the work surface lightly floured with semolina flour or on a tray. Bring the water to a boil and salt to taste; cook the tagliatelle for 3-4 minutes.

Then drain them directly into the seasoning while preserving the cooking water. Set the heat to low under the pan with the seasoning and mix the ingredients to combine them. Add the finely chopped parsley and, if needed, add a ladle of pasta cooking water to prevent the tagliatelle from being too dry. Then serve the tagliatelle with porcini mushrooms as soon as they are ready!



 

 

 

lentil soup

Lentil soup
Traditional Italian Dish

ingredients:
· Lentils: 250g
· Celery: 2 ribs
· Carrots: 2
· White onions: 1
· Small potatoes: 2
· Garlic: 2 cloves
· Zucchini: 2
· Bay leaf: 2
· leaves Cumin: 1 tsp
· Cloves: 2
· Organic extra virgin olive oil Il Cavallino: 15g
· Salt up: to taste
· Boiling water: 2.5 l

preparation:
Soak the lentils in cold water for at least 12 hours (or as indicated on the package).
Once the soaking time has elapsed, start peeling the vegetables, and cut the carrots into fairly small cubes, after having peeled them, the celery (without the leaves), the potatoes and the courgettes. Heat the oil with the garlic in a high-sided saucepan; finely chop the onion and add it to the pan; let it simmer gently and then add all the vegetables, except the lentils.
Cook for about 10 minutes over low heat, stirring them with a wooden spoon; when they are tender, add the lentils well drained from the soaking water, the bay leaves and the cloves, pour the cumin powder and season with salt; finally pour the hot water or vegetable broth, bring gently to a boil, cover with a lid and cook over low heat for about 2 hours, or until the lentils are well cooked and tender (but not crushed); eventually add more water if the soup gets too dry.
Before serving, remove the bay leaves and possibly also the cloves and serve hot.

 

 

roman-style veal cutlets

Roman-style veal cutlets
Traditional Italian Dish

ingredients:
· Sliced veal: 12 oz (300 g) - (4 slices of veal)
· Prosciutto crudo: 1 ½ oz (40 g) - (4 thin slices)
· Sage: 4 leaves
· Butter: ¼ cup (50 g)
· White wine: ½ cup (100 g)
· Black pepper: to taste
· Flour 00: ½ cup (50 g)
· Extra virgin olive oil Il Cavallino Special Edition: 1 ½ tbsp (20 g)
· Water: 1 ½ tbsp (20 g)

preparation:
To prepare the saltimbocca alla romana, start by slicing the veal nut, then place each slice on a cutting board, remove any nerves and fat and then beat it with a meat tenderizer to make it thin. Place a thin slice of prosciutto in the middle; and a sage leaf. Use a toothpick to keep the ingredients together. Pour 1/4 cup (40 g) of butter and 1/2 tbsp (20 g) into a pan and melt over medium-high heat.
Flour the slices of meat on one side only and gradually place them in the pan with the sauce, increase the temperature so that the saltimbocca are golden brown.
Pepper to taste, but do not salt because the prosciutto will make the dish tasty.
When the meat is golden underneath, blend with the white wine and let it evaporate.
As soon as the alcohol has evaporated completely, cover with the lid and cook for another minute.
Transfer the saltimbocca to a plate and keep them warm.
Now take care of the accompanying sauce: add 1/2 tablespoon (20g) of butter and water in the same pan with the cooking liquid of the meat.
Reduce until you have created a slightly dense cream.
Now spread the cream on the bottom of a serving plate and place the slices of meat on top.
The saltimbocca alla romana are ready to serve.
 

 

 

spaghetti with guanciale e potatoes

Spaghetti with guanciale e potatoes
Traditional Italian Dish

ingredients:
· Spaghetti: 0.7 lb (320 g)
· Peeled tomatoes: 0.9 lb (400 g)
· Guanciale: 5 oz (150 g)
· Pecorino Romano cheese: ¾ cup (75 g) - for grating
· Fine salt: to taste
· Extra virgin olive oil ll Cavallino IGP Toscano: 10g
· Fresh chili pepper: 1
· White wine: ¼ cup (50 g)

preparation:
To prepare spaghetti Amatriciana (spaghetti with tomato and bacon), first boil the water to cook the pasta in, then add salt. Prepare the sauce: take the guanciale, remove the pork rind and cut it into slices about 1/4-inch (1 cm) thick then into strips about 1/8-inch (1/2 cm) wide.
Heat a drizzle of extra virgin olive oil Il Cavallino IGP Toscano in a pan, preferably a stainless steel skillet, add the whole chili pepper and the guanciale cut into strips; brown over low heat for 7-8 minutes until the fat has melted and the meat is crunchy; stir often to prevent it from burning.
Once the fat has melted, pour in the white wine, turn up the heat and let it evaporate.
Transfer the guanciale to a plate and set aside, pour the peeled tomatoes into the same pan, breaking them up with your hands directly into the cooking liquid, continue cooking the sauce for about 10 minutes.
As soon as the water boils, pour in the spaghetti and cook them al dente.
Add salt to taste, remove the chili pepper from the sauce, add the guanciale strips to the pan and stir to mix.
Once the spaghetti are cooked, drain them and add them directly to the sauce in the pan. Sauté the pasta very quickly to mix it well with the sauce. If you like the pasta al dente you can turn off the heat otherwise pour a little of the pasta cooking water to continue cooking. To finish, sprinkle with grated pecorino cheese: your spaghetti all'Amatriciana is ready to be served!

 

 

 



ingredients:
· Spaghetti: 0.7 lb (320 g)
· Guanciale: 5 oz (150 g)
· Egg yolks: 6 - average size
· Pecorino Romano: cheese ½ cup (50 g)
· Extra Virgin Olive Oil Il Cavallino IGP: 10g
· Black pepper: to taste

preparation:
To prepare spaghetti carbonara start by putting a pot of salted water on the burner to cook the pasta. In the meantime, remove the pork rind from the guanciale and cut it first into slices and then into strips about 1/2" (1cm) thick. The removed rind can be reused to flavor other things. Put the pieces into a non-stick pan and brown for about 15 minutes over medium heat, being careful not to burn it or it will smell too strong.
Meanwhile, put spaghetti in boiling water and cook for the time indicated on the package.
In the meantime, pour the yolks into a bowl, add most of the Pecorino cheese needed for the recipe and the remaining part will be used just before serving.
Season with black pepper and whip by hand. Add a tablespoon of cooking water to dilute the mixture and stir.
In the meantime the guanciale will be cooked, turn off the burner and set it aside. Drain the pasta al dente directly into the pan with the guanciale and stir it briefly to season it. Remove from heat and pour the mixture of eggs and pecorino cheese into the pan. Mix quickly to combine.
To make it very creamy, if necessary, you can add a little cooking water to your pasta. Serve spaghetti carbonara immediately with the remaining pecorino cheese and ground black pepper on top.
 

 

 

risotto with truffles

Risotto with truffles
Traditional Italian Dish

ingredients:
· Carnaroli rice: 320 g
· White truffle: 10 g
· Meat broth: 750 g
· Parmigiano Reggiano DOP to be grated: 50 g
· Butter: 50 g
· Extra virgin olive oil Il Cavallino Special Edition: 20g.
· Black pepper: to taste
· Salt up: to taste

preparation:
To make the truffle risotto, first prepare our meat broth recipe. Then, pour the Il Cavallino Special Edition olive oil into a pan, heat it, then add the rice which you will toast over medium heat for a couple of minutes. Then, pour the hot meat broth, one ladle at a time as the liquid dries, add salt and cook the risotto: it will take about 18-20 minutes. When the risotto is ready, turn off the heat, stir the risotto with the butter over the heat and add the grated Parmigiano Reggiano, flavored with pepper, stir and let it rest in the pan. In the meantime, take the white truffle and, with the appropriate truffle cutter, make some flakes. Now that you have made some thin flakes of white truffle, pour the risotto into each serving dish, garnish with some flakes of truffle, season with pepper to taste and serve the white truffle risotto hot.

 

 

arancini

Arancini
Traditional Italian Dish

ingredients:
· Saffron 1 tsp - (1 sachet)
· Butter 2 tbsp (30 g)
· Vialone nano rice 2 ¾ cups (500 g)
· Fine salt 1 pinch
· Water 5 cups (1.2 l)
· Caciocavallo cheese 1 cup (100 g) - (grated)

FOR THE RAGÙ FILLING
· Fine salt to taste
· Black pepper to taste
· Onions 1
· Butter 1 ¾ tbsp (25 g)
· Pork 3 ½ oz (100 g)
· Extra virgin olive oil to taste
· Tomato puree ¾ cup (200 ml)
· Peas 0.6 cup (80 g)
· Caciocavallo cheese 1 ¾ oz (50 g)
· Red wine 3 ½ tbsp (50 ml)

FOR THE HAM FILLING
· Cooked ham 1 oz (30 g) - (1 slice)
· Mozzarella cheese 2 oz (60 g)

FOR THE BATTER
· Flour 00 1 ¾ cup (200 g)
· Fine salt 1 pinch
· Water 1 ⅓ cup (300 ml)

FOR BREADING AND FRYING
· Breadcrumbs to taste
· Vegetable oil to taste

preparation:
To prepare the arancini, start by boiling the rice in 5 cups (1.2 L) of salted boiling water so that when it’s cooked, the water will be completely absorbed (this will ensure that all of the starch remains in the pan and you’ll get a very dry and compact rice). Cook for about 15 minutes, then dissolve the saffron in a drop of hot water and add it to the cooked rice. Add the chopped butter as well.
Add the grated cheese, mix well to combine everything, then pour the rice onto a wide, shallow tray, spread evenly, cover with plastic wrap, and allow to cool completely (the wrap will keep the surface of the rice from drying out).
Let the rice rest for a couple of hours at room temperature. In the meantime, prepare your ragu filling, starting by peeling and finely slicing the onion.
Sweat the chopped onion in a pan with 2 tablespoons of oil and the butter, then add the ground meat. Brown over high heat, then add the wine and allow the alcohol to evaporate.
At this point, add the tomato puree and salt and pepper to taste, cover, and simmer on low heat for at least minutes. Add the peas halfway through (11-12) (you can add just a little hot water if need be, because the ragu should be nicely thickened and not runny).
While the peas are cooking, cut the caciocavallo cheese, ham, and mozzarella into cubes. Now all your fillings are ready.
Once the rice has cooled completely (this will take at least a couple of hours), you can start shaping your arancini balls. Keep a bowl of water close by so you can moisten your hands to help you during the process. Taking a couple of tablespoons of rice at a time (around 120 g of rice), press the mixture into the hollow of your palm to form a shell, spoon in a teaspoon of ragu filling, and add a few cubes of caciocavallo cheese.
Next, fill in the base of the arancino ball with the rice, and shape it into a point. You can shape all of the arancini stuffed with ragu in this way. For the ham filling, meanwhile, fill each arancino ball (consisting of around ¾ cup (130 g) of rice) with diced ham and mozzarella.
Arancini made with this type of filling are traditionally referred to as “al burro.”
Roll into balls. Now that you have all of your arancini ready, you'll need to prepare the batter. Pour the sifted flour, a pinch of salt and the water into a bowl.
Mix thoroughly with a whisk to prevent any lumps from forming.
Next, dip the arancini into the batter one at a time, ensuring that you cover them completely, and roll them in the breadcrumbs.
Heat the oil in a saucepan and bring it to a temperature of 340°F (170°C), at which point you can start frying your arancini, one at a time, two at most, so as not to lower the temperature of the oil. Once they are golden brown, drain them by placing them on a tray lined with paper towel.
These arancini are definitely best served nice and hot!
 

 

 

fish soup

Fish soup
Traditional Italian Dish

ingredients:
· Shrimp: (to clean) 6
· Cuttlefish: (cleaned) 400 g
· Gallinella: (to clean) 550 g
: Monkfish: (to clean) 500 g
· Mullet: (to clean) 550 g
· Extra virgin olive oil Il Cavallino Special edition: 10g
· Garlic: 2 cloves
· Parsley: to taste
· White wine: 50 g
· Salt up: to taste
· Black pepper: to taste
· Tomato puree: 500 g

FOR THE CARTOON
· Celery: 1 rib
· Carrots: 1
· White onions: 1
· Water: 1.5 l
· White pepper in grains: (or black pepper) to taste
· Parsley: to taste

FOR MUSSELS
· Mussels: 1 kg
· Extra virgin olive oil Il Cavallino Special edition: 10g
·Garlic: 1 clove

preparation:
To make the fish soup, start cleaning the gallinelle: after eviscerating and rinsing them, cut the back at the level of the central bone and divide them into two fillets, then remove the smaller bones with the special kitchen tongs, hold the fillet lying on the cut and rub it with your fingertips to locate the bones. Keep the leftovers that will be used for the broth.

Now take care of the mullets: after having gutted and rinsed them, remove the head and tail, cut the back and cut out two fillets by eliminating the central bone. You can also proceed by making an incision at the base of the mullet head, then slide the blade from head to tail to get the first fillet. Also remove the bones here with the forceps. Keep the scraps.

Now also clean the monkfish: gut it, remove the tail and fins, remove the skin and cut with the knife along the entire back, next to the central bone, cut the fillet, cut it into slices. Always keep the scraps aside.

Clean the prawns: remove the head and tail, remove the carapace and extract the dark filament on the back, using a toothpick. Now wash the vegetables for the fish broth and cut them into chunks. In a pan pour the vegetables, parsley, fish cleaning scraps and peppercorns, you can choose whether to use the black or the white one. Cover with water, turn on the heat and cook for two hours from the boil. During cooking, remove the foam that will form on the surface with a skimmer.

Meanwhile, clean the mussels: make sure they are all closed, those broken or open will be discarded. Remove any dog ​​teeth on the shell with a small knife, remove the beard and, finally, scrape off the impurities with a clean steel wool. Now rinse them thoroughly. In a saucepan, heat a drizzle of oil with a clove of pinafore garlic. Pour in the mussels and cover with the lid.
Cook for 3-4 minutes, shaking the pan from time to time. The mussels must all be open. Drain them through a colander to collect their cooking water. Then shell them, taking care to set aside some mussels with their shells for garnishing the dishes.

Now cut the cuttlefish into strips. In a large saucepan, heat a little oil with two cloves of garlic, pour the cuttlefish and brown them over high heat for 3-4 minutes. Add the white wine and let it evaporate. Pour the tomato puree and the cooking water of the mussels. Cover with the lid and cook for 25 minutes. Meanwhile, the fish broth will be ready, filter it through a colander and set aside.
Remove the garlic cloves from the soup, add the monkfish steaks and 800 g of the fish broth you have prepared. Cook over low heat for 10 minutes.

At this point add the fillets of gurnard and mullet, continue cooking for another 5 minutes, rotating the pan so as not to flake the fish.

To finish, pour the prawns and shelled mussels. Add salt and pepper just now, let it cook for another minute, then turn off the heat, add the mussels in their shells, the chopped parsley and serve the fish soup hot.



 

 

 

cream of zucchini

Cream of zucchini
Traditional Italian Dish

ingredients:
· Zucchini: 1 kg
· Leeks: 190 g
· Extra virgin olive oil Il Cavallino Special edition: 80 g
· Vegetable broth: 300 g
· Fresh liquid cream: 90 g
· Salt up: to taste
· Black pepper: to taste

preparation:
To prepare the zucchini cream, first start making the vegetable broth.
Once ready, take care of the leek: remove the ends, keeping only the central part, leaf through it by removing the first layer and slice it finely.
At this point, wash and trim the courgettes, then cut them into slices.
Pour the extra virgin olive oil Il Cavallino Special edition into a pan, let it heat up and add the leeks; Wait about 3-4 minutes, until they are wilted, stirring occasionally, then add the zucchini, salt, pepper and mix everything. Cook over high heat for 5-6 minutes and add the vegetable broth.
Cook for another 15-20 minutes, then blend everything with an immersion mixer until you get a cream. Add the fresh cream, mix and cook everything for another ten minutes, then pour your zucchini cream into a colander and sift it to get a smooth consistency.
Add the thyme leaves to flavor, serve and serve your zucchini cream!

 

 

spaghetti with seafood

Spaghetti with seafood
Traditional Italian dish

ingredients:
· Spaghetti: 320 g
· Mussels: 1 kg
· Clams: 1 kg
· Squid: 300 g
· Scampi: 8
· Cherry tomatoes: 300 g
· Il Cavallino extra virgin olive oil: 4 tablespoons
· Garlic: 1 clove
· Parsley: 1 tuft
· White wine: 40 g
· Salt up: to taste
· Black pepper: to taste

preparation:
To prepare spaghetti allo scoglio, start by cleaning the mussels and clams.
The latter you will have to rinse them several times under running water and then let them soak in cold water.
Clean the mussels inside: scrape off the most resistant impurities with the blade of a small knife, tear off the byssus, that is the beard part that comes out, then help yourself with a new steel wool clean the shell well.
Before cooking, beat the clams one by one on a cutting board or in the sink with the cut of the shell facing down.
Heat the oil in a rather large pan and when it is hot pour the clams and mussels, cover immediately with a lid and wait until they are completely open, it will take 3-4 minutes.
Once the mussels and clams have been opened, remove the lid, pour them into a container, do not throw away the cooking liquid but filter it to remove any impurities and sand residues.
Shell both the clams and the mussels, keeping some shellfish aside to garnish the dish.
If you do not use them already clean, you can dedicate yourself to cleaning the squid: you will have to remove the head and the entrails, then remove the skin and cut only the superficial part, you can help yourself by entering the inside with the blade, until it opens completely then cut it into strips.
Switch to the scampi: with scissors cut on the sides of the tail, thus eliminating the shell that covers the abdomen. Then with a toothpick try to eliminate the intestine, the black fillet present in the prawn.
This way it won't release a bitter taste. Remove only the armor and keep the head and claws.
Finally wash the cherry tomatoes and cut them into wedges. Boil the water for the pasta, to be salted to a boil. Meanwhile, brown the garlic clove with oil, when it is golden, add the squid together with a pinch of salt.
Cook for 5 minutes then blend with the white wine.
Let the alcohol evaporate, remove the garlic and add the cherry tomatoes.
Cook for another 5 minutes. At this point you can start cooking the spaghetti which will be drained very al dente. Also add the prawns to the sauce, salt and pepper.
Drain the spaghetti directly in the pan, when there are 5 minutes left to cook. Continue cooking by pouring the cooking water from the mussels and clams that you have kept aside as needed.
Finally, add the mussels and clams with and without shells.
When cooked, turn off the heat, season with chopped parsley and mix one last time.
Serve the spaghetti allo scoglio very hot.

Enjoy your meal!

 

 

veal with tuna sauce

Veal with tuna sauce
Traditional Italian Dish

ingredients:
· Veal (round or round): 800g
· Celery: 1 rib
· Carrots: 1
· Golden onions: 1
· Garlic: 1 clove
· White wine: 250g
· Water: 1.5 l
· Bay leaf: 1 leaf
· Cloves: 3
· Il Cavallino IGP extra virgin olive oil: 3 tablespoons
· Black peppercorns: ½ tsp
· Salt up: 2 pinches

FOR THE SAUCE
· Eggs: 2
· Drained tuna in oil: 100 g
· Anchovies in oil: 3 fillets
· Salted capers: 5g
· Caper fruits to decorate: to taste

preparation:
To prepare the vitello tonnato, start by cleaning the vegetables that will be used to cook the meat.
Wash them, then peel the carrot and trim it, cut it into pieces.
Then remove the ends from the celery and cut it into pieces as well.
Peel the onion and divide it into 2 parts.
Gradually collect the ingredients in a bowl and add the whole garlic, without a shirt.
Clean the meat by removing any cartilage and strands of fat.
In a large pot put the piece of silverside, the cut vegetables, the bay leaf, 2-3 cloves and the black peppercorns Pour the white wine and then the water that will cover everything. Add two pinches of salt and then the Il Cavallino IGP extra virgin olive oil.
Turn on the stove and wait for it to boil, then gradually remove the foam that will rise to the surface.
Then close the lid and lower the heat slightly, letting it cook for about 40-45 minutes: remembering that for every 500 g of meat it takes about 30 minutes of cooking. The important thing is that the core of the meat does not exceed 65 °, to be measured with a kitchen thermometer.
Once the piece of meat is cooked, drain it and let it cool completely.
Then remove the bay leaves, pepper and cloves. Recover 1/3 of the broth obtained and let it reduce over high heat for about ten minutes.
The remaining part of the meat broth will be useful for other preparations, such as risotto; at the end of cooking, drain the vegetables in a container. In the meantime, go on to prepare the hard-boiled eggs. In a saucepan with plenty of cold water, dip the fresh eggs.
Turn on the stove and count 9 minutes from the moment of boiling.
When they are firm, drain and rinse them under cold water. Once cooled, shell them and cut them into 4 parts. Add the egg wedges in the bowl with the vegetables.
Also add the drained tuna, Blend until you get a smooth cream and the consistency you prefer. At this point the meat should be completely cold.
Slice it thinly with a smooth-bladed knife. Arrange the slices in a serving dish and pour the cream obtained in the middle.
Finally, decorate with the caper fruits, someone whole and someone cut in half and your veal with tuna sauce is ready.

 

 

eggplant parmigiana

Eggplant Parmigiana
Traditional Italian Dish

ingredients:
· Black eggplants: 3.3 lbs (1.5 kg)
· Tomato puree: 6 cups (1.4 l)
· Fior di latte mozzarella cheese: 1.1 lbs (500 g)
· Parmigiano Reggiano cheese: 1.3 cups (150 g)
· Yellow onions: 1
· Extra virgin olive oil Il Cavallino Organic: 20 g
· Black pepper: to taste
· Basil:  several leaves
· Fine salt: to taste
· Coarse salt: 1 ¼ oz (35 g) - for purging the eggplant

preparation:
To prepare the eggplant parmigiana, start by washing and drying the eggplant.
Then with a knife remove the stem and slice the eggplant lengthwise with a vegetable slicer, or alternatively with a knife, to obtain slices about 1/8' (4-5 mm) thick.
As you place the slices inside a colander, sprinkle them with a very small amount of coarse salt between the layers, well distributed (you can also use a little fine salt); continue this way until you finish it all.
On top of the eggplants, place a plate with a weight on it to let the eggplants purge the excess water and slightly bitter taste, the enemy of fried food. Leave it like this for at least 1 hour.
Remember to rinse the slices well under running water, one by one if necessary, to remove the salt and pat them dry before use.
In the meantime, slice and cut the fiordilatte cheese into strips, after which you will have very small cubes. If you don't have another colander, you can place them on a very clean cloth.
In the meantime, make the sauce. In a large saucepan pour a drizzle of extra virgin olive oil Il Cavallino Organic and add the chopped onion, stir often so as not to burn it and let it brown for a couple of minutes.
Then add the tomato puree and a little water, the salt  and let it simmer for 45 minutes.
When finished cooking do not forget to add the basil leaves by hand.
Heat plenty of vegetable oil and in the meantime rinse the portion of eggplant that you are going to fry and dry it with oil blotting paper: always proceed a little at a time so they do not darken. Fry a few slices at a time in boiling oil at 340° F (170° C). 
After cooking 2-3 minutes, drain on absorbent paper; do the same with all the others.
At this point you should have everything you need, so move on to putting it together.
Cover the bottom of an 8 x 12" (20x30cm) baking dish with a little sauce, then make the first layer by arranging the eggplant slices horizontally.
Grate some black pepper, sprinkle with parmesan cheese and pour some cubes of fiordilatte cheese, distributing them evenly. And finally pour on a little more sauce, just enough to color the inside.
Repeat the same procedure this time by arranging the eggplant slices on top; continue this way to make the layers by inverting the direction of the slices each time. Between layers, remember to press gently with the palms of your hands in order to compact them. On the last layer pour the remaining tomato puree, the cubes of fiordilatte and parmesan cheese. Now it's time to bake your eggplant parmigiana in a hot oven at 400° F (200° C) for 40 minutes. Once ready, let it cool a few minutes before serving. 



 
 


 

 

 

caprese savory pie

Caprese savory pie
Traditional Italian Dish

ingredients:
INGREDIENTS FOR THE BRISÈ PASTA (FOR ONE 35X11 MOLD)
· Cold butter: 100 g
· 00 flour: 200 g
· Cold water: 60 g
· Salt up: 2 g
· Dried oregano: 1 g

FOR THE BASIL CREAM
· Basil: 20 g
· Extra virgin olive oil Il Cavallino Special edition: 80 g
· Pine nuts: 50 g

TO MAKE AND DECORATE
· Mozzarella: 150 g
· Copper tomatoes: 200 g
· Basil: to taste
· Dried oregano: to taste

preparation:
To prepare the caprese savory pie, start making the shortcrust pastry.
Put the flour, the salt and the cold butter cut into cubes in the mixer and start to blend until you get a sandy and floury mixture.
Then transfer it to a pastry board, give it the classic fountain shape and add the dried oregano in the center. Pour in the cold water and start kneading quickly, so as not to heat the dough.
Work until the mixture is compact, then wrap it in plastic wrap and let it rest for 40 minutes in the refrigerator. After the resting time has elapsed, take the dough from the refrigerator and roll it out on a lightly floured surface, until it is 1 cm thick.
Then wrap the dough on the rolling pin and transfer it to a rectangular mold 35X11, press lightly with your fingers to make the dough adhere well to the mold and cut any excess dough.
Prick the base of the savory pie with the tines of a fork, line it with a rectangle of parchment paper, slightly larger than the mold, and continue cooking blindly.
Pour the ceramic balls (or dried chickpeas) on the parchment paper and bake in a preheated static oven at 180 ° for 30 minutes (if you use the convection oven, cook at 160 ° for about 25 minutes).
Once out of the oven, remove the balls and let them cool. In the meantime, dedicate yourself to preparing the basil cream.
Gently wash and dry the basil leaves, then pour them into the glass of a mixer together with the pine nuts, add the oil slowly and start blending until you get a smooth cream.
At this point, transfer it to a bowl and add salt. Cut the mozzarella into slices and let it drain in a colander, just long enough to finish the other preparations.
Also cut the tomato into slices and set aside.
Take back your shortcrust pastry base, now cold, and start pouring the basil cream. Level it, covering the entire surface of the base and start arranging the mozzarella slices, alternating them with those of tomato.
Finish your caprese savory pie with some basil leaves, a pinch of oregano and serve.

PS. Image is for illustrative purposes only

 

 

octopus salad

Octopus salad
Traditional Italian dish

ingredients:
INGREDIENTS TO BE COOKED
Octopus: 2 ¼ lbs (1 kg)
Potatoes: 2 ¼ lbs (1 kg)
Bay leaves: 2 leaves

FOR THE CITRONETTE DRESSING
Parsley: 1 bunch
Black pepper: to taste
Extra virgin olive oil Il Cavallino Biologico: 0.3 cup (60 g)
Fine salt: to taste
Lemon juice: ¼ cup (60 g)

 

preparation:
To prepare a warm octopus and potato salad, start with the potatoes: place a large saucepan filled with cold water on the heat and submerge the potatoes in their skins, after washing them thoroughly: leave them to cook for about 30-40 minutes from the moment they come to a boil (a fork test will tell you if they are cooked: if you can insert the fork without resistance, they are ready).
You can halve the cooking time by boiling the potatoes in a pressure cooker. Meanwhile, clean the octopus: Turn the head inside out and scoop out the contents, remove the beak in the middle of the tentacles using a small knife and then discard the eyes; then rinse thoroughly under running water.
Pour plenty of water into another pan, add the bay leaves and bring to a boil.
Once the water reaches boiling point, submerge only the octopus tentacles in the boiling water for a few moments and then lift the octopus out of the pan.
Repeat this process 2-3 times, or until the tentacles are very curly.
After that, submerge the whole octopus in the water, cover with the lid and cook for 50 minutes over moderate heat.
For optimum cooking, allow about 20-25 minutes per 1.1 lb (500 g) of octopus.
Meanwhile, when the potatoes are cooked, drain, and peel them, taking care not to burn your fingersand cut them into 1-inch (2-3 cm) chunks.
Set aside and keep warm. Prepare the citronette dressing: pour the squeezed lemon juice into a dressing shaker and add the olive oil Il Cavallino Biologico, season with salt and pepper, close the spout 14, then shake the bottle to mix. 
Wash and finely chop the parsley.
As soon as the octopus is ready, drain it  and leave to cool for 10 minutes. Place on a cutting board, separate into two halves, cut off the head.
and detach the tentacles from the central body, then cut everything into chunks measuring approximately 1 inch (2-3 cm).
Tip the octopus into a large bowl, add the warm potato cubes, and dress the salad with citronette flavored with the chopped parsley.
Mix everything gently to coat with the aromatic dressing.
Your warm octopus salad is ready to serve! 



 

 

 

pasta alla checca

Pasta alla Checca
Traditional Italian Dish

ingredients:
· Sedanini Rigati: 320 g
· Cherry tomatoes: 350 g
· Burrata: 200 g
· Roman Caciotta: 200 g
· Salt up: 3 g
· Black pepper: 1 g
· Basil: to taste
· Organic extra virgin olive oil Il Cavallino: 40 g

preparation:
To prepare the checca pasta, first bring a saucepan with plenty of salted water to a boil and pour the sedanini rigati. Cook the pasta, drain it al dente and transfer it to a bowl.
Dress it with a little organic Il Cavallino extra virgin olive oil to prevent it from sticking, and let it cool down.
In the meantime, take care of the sauce: cut the burrata and the Roman caciotta into cubes. Wash the cherry tomatoes under plenty of fresh running water and cut them into quarters.
In the bowl in which you have made the pasta cool, add the burrata and the diced Roman caciotta. Also add the cherry tomatoes and the hand-chopped basil.
Mix well to mix the flavors and season with salt and pepper: your checca pasta is ready to be enjoyed!

 

 

peppered with mussels

Peppered with mussels
Traditional Italian dish

ingredients:
· Mussels to clean: 2 kg
· Black pepper to be ground at the moment: to taste
· Organic Extra Virgin Olive Oil Il Cavallino: 1 tbsp
· Parsley: to taste
· Lemons: to taste

preparation:
To prepare the mussel impepata, start by cleaning the mussels.
First make sure that they are all closed: those that are broken or open will be discarded.
Then remove the dog teeth with a small knife and then remove the beard.
Finally, scrape off the impurities with a new steel wool.
Rinse the mussels thoroughly and move to the stove.
Heat a very large pot, throw in the mussels and immediately add the black pepper (it is better to grind the pepper at the moment, you will get a result with a more aromatic and intense taste).
Cover with the lid and let the clams hatch completely.
Occasionally shake the pot to stir. It will take 3-4 minutes.
When cooked, remove the lid and arrange on serving plates garnishing as desired with lemon wedges and chopped parsley.
Your mussel pepper is ready: enjoy your meal!

 

 

sorrento pasta

Sorrento Pasta
Traditional Italian dish

ingredients:
· Fusilli or gnocchi: 320 g
· Tomato puree: 500 g Mozzarella: 125 g
· Extra virgin olive oil Il Cavallino Special Edition: 30 g
· Garlic: 1 clove
· Basil: to taste
· Salt up: to taste
· Parmigiano Reggiano DOP to be grated: 65 g

preparation:

To prepare the Sorrento pasta, start by preparing the sauce. In a large pan pour the oil and add the peeled garlic clove, fry for 1 minute and then pour the tomato puree.

Season with salt, add a few basil leaves and mix.
At this point cover with the lid and cook for 30 minutes over low heat. At the end of cooking, remember to remove the garlic clove.

Place on the fire to heat a pot full of water that will be used for cooking the pasta and in the meantime take care of cutting the mozzarella into cubes.
When the water has boiled, cook the pasta and drain it al dente, directly into the sauce; stir to mix.
Pour about half of the pasta into a 25 cm diameter pan, so as to make a first layer on it, then add half the mozzarella cubes and sprinkle with a little Parmesan.
Cover with the remaining pasta, then add the mozzarella and finally cover with the Parmesan.
Pass in the oven with the grill mode set for about 5 minutes, until the pasta is well au gratin and the mozzarella melted (if you do not have the grill you can put the pan on the highest shelf and turn the oven on at maximum power, however be careful that it does not burn!).
​Garnish your Sorrento pasta with fresh basil and bring to the table immediately!

 

 

saffron risotto

saffron risotto
Traditional Italian dish

ingredients:
· Saffron in pistils: 1 tsp
· Carnaroli rice: 320 g
· Butter: 125 g
· Onions: 1 Grana Padano PDO to be grated: 80 g
· Traditional Extra Virgin Olive Oil: 1 tbsp
· White wine: 40 g
· Water: to taste
· Vegetable broth: 1 l
· Salt up: to taste

preparation:
To make the saffron risotto, first put the pistils in a small glass, pour enough water over the pistils to completely cover the pistils, mix and leave to infuse overnight, in this way the pistils will release all their color.
Then prepare the vegetable broth, for the recipe you will need a liter.

Peel and finely chop the onion so that it can melt while cooking and not be perceived while savoring the risotto. In a large pan pour 50g of butter taken from the total amount needed, melt it over low heat, then pour the chopped onion and let it simmer for 10-15 minutes adding broth to keep the sauce from drying out: the onion must be very transparent and soft.
Once the onion is stewed, pour in the rice and toast it for 3-4 minutes, so the grains will seal and keep cooking well. Add the white wine and let it evaporate completely.
At this point, proceed with cooking for about 18-20 minutes, adding the broth a ladle at a time, as needed, as it is absorbed by the rice: the grains must always be covered.
Five minutes before the end of cooking, pour the water with the saffron pistils that you had infused, stir to flavor and dye the risotto a beautiful gold color. After cooking, turn off the heat, add salt, stir in the grated cheese and the remaining 75 g of butter, stir and cover with the lid, let it rest for a couple of minutes, at this point the saffron risotto is ready, serve hot, garnishing the dish with a few more pistils.

 

 

spaghetti with clams

Spaghetti with clams
Traditional Italian dish

ingredients:

· Spaghetti: 0.7 lb (320 g)
· Clams: 2 ¼ lbs (1 kg)
· Garlic: 1 clove
· Parsley: 1 small bunch
· Extra virgin olive oil Il Cavallino IGP:  2 tbsp
· Black pepper: to taste
· Fine salt: to taste
· Coarse salt: to taste - for the clams

preparation:
To make spaghetti with clams, start by cleaning the clams.
Make sure there are no broken or empty shells which have to be discarded.
Then beat them against the sink or on a cutting board. This step is important to check that there is no sand inside: healthy clams will remain closed, while those full of sand will open.
Then place them in a colander over a bowl and rinse them.
Place the colander in a bowl and add plenty of coarse salt. Let the clams soak for 2-3 hours.

Once the time has passed, the clams will have purged any residual sand.
Heat some oil in a pan.
Then add a clove of garlic and, as the oil takes on flavor, drain the clams well, rinse them, and plunge them in the hot pan.
Cover with a lid and let them cook for a few minutes over high heat.

The clams will open with heat, so shake the pan from time to time until they are completely open.
As soon as they are all open, turn off the heat immediately, otherwise the clams will cook too much.
Collect the juice by draining the clams, and do not forget to discard the garlic.
In the meantime, cook the spaghetti in plenty of boiling salted water and drain halfway through the total cooking time of the spaghetti.

Then pour the sauce into a pan, add the spaghetti, and continue cooking using some cooking water.
Your pasta will finish cooking in the pan.
When cooked, add the clams and chopped parsley.
Heat everything on high for a few seconds and the spaghetti with clams is ready: serve immediately!

 

 

foil-baked sea bream

Foil-baked sea bream
Traditional Italian dish

ingredients:
· Sea bream: 2 - 1 lb (450 g) each
· Garlic: 1 clove
· Fine salt: to taste
· Black pepper: to taste
· Parsley: 2 sprigs
· Thyme: 1 sprig
· Il Cavallino Extra virgin olive oil 1 ½ tbsp: (20 g)
· Lemons: 1 slice

preparation:
To make foil-baked sea bream, if your sea bream requires cleaning, proceed as follows: cut the belly with scissors and proceed straight up to below the head, then pull out the innards.
Wash the belly of the fish well under running water to remove all traces of blood.
Using the same scissors, cut first the side fin near the head , the tail fin under the belly and finally the fin on the back of the fish.
Turn the fish to the other side and remove the other fin and tail fin.
Using a descaling tool, or the blade of a knife, carefully scale the sea bream, from the tail towards the head. Rinse the sea bream under running water again, washing it carefully also on the outside.
Wash and mince the parsley.
Place a sheet of baking paper on a baking tray and place each clean sea bream in the middle, seasoning the inside with salt and pepper.
Proceed to stuffing the belly with the herbs: sprigs of thyme previously washed and dried, half a clove of peeled garlic for each sea bream, half a slice of lemon and extra virgin olive oil Il Cavallino.
Drizzle the sea bream with a little olive oil then close the baking paper sheet by rolling up the two ends. Wrap it in aluminum foil and twist the ends to seal. Place the sea bream on a baking tray and bake in a static oven preheated to 350°F (180°C) for about 40 minutes. When cooked, take the sea bream out of the oven, let it cool, then serve it in the foil itself, sprinkling it with fresh parsley if you like.

 

 

 

velvety asparagus

Velvety Asparagus
Traditional Italian dish

ingredients:
To prepare the asparagus and potato soup with croutons, peel the potatoes, wash them and cut them into rather small cubes. Wash the asparagus under running water, in order to eliminate any residue of earth.
Remove the lower part of the asparagus, whiter and more fibrous. Separate the asparagus stems from the tops, which you will keep aside.
Cut the asparagus stems into small rounds while blanching the tops of the asparagus in a little boiling salted water, which must be al dente; drain and leave them in a colander to cool and lose the cooking water.
Keep them for the final decoration of the cream.
Peel the shallot and cut it into thin slices that you will sauté over moderate heat in a large saucepan together with the extra virgin olive oil and butter.
Then add the diced potatoes and the sliced ​​asparagus and fry them for 7-8 minutes over medium heat, stirring occasionally with a wooden spoon, so that the vegetables do not stick to the bottom. Then add the white wine and, when it has evaporated, cover the ingredients with the hot vegetable broth and cook for about 20 minutes over low heat, until the vegetables are tender.
At this point, add the cream and cook for another 10 minutes. Season with freshly ground white pepper to taste and season with salt if necessary.
Once cooked, transfer the asparagus and potato mixture into a bowl and, using an immersion blender, reduce to a cream; if the cream is too thick, dilute it with a little hot vegetable broth. Meanwhile, prepare the croutons, eliminating the dark part on the sides of the slices of bread and cutting the slices into strips and then into rather small squares, about 1.5 cm on each side.
Heat a non-stick pan on the stove and then pour the pieces of bread into it; let them brown on the fire on both sides for a minute.
Return the cream of asparagus and potatoes to the heat and add the chopped chives. Also add the previously blanched asparagus tips, arranging some on the surface, finally add the croutons and your asparagus and potato soup with croutons is ready!

Bring it to the table directly in the pot or serve it in small single-serving bowls!

Enjoy your meal!

 

 

artichokes alla romana

Artichokes alla Romana
Traditional Italian dish

ingredients:
· Purple artichokes: 4
· Mint 1 small bunch - or mentuccia
· Garlic: 1 clove
· Fine salt: to taste
· Black pepper: to taste
· Il Cavallino extra virgin olive oil ½ cup (100 ml)
· Water: 1 cup (250 g)
· Lemons: 1

preparation:
To prepare the Roman-style artichokes, start by cutting the lemon in half.
Then fill a rather large bowl with water and squeeze in the half lemon and rub the remaining part on your hands, so they will not blacken while cleaning the artichokes.
Take your artichokes and start removing the outer leaves by tearing them off by hand.
Then cut off the end of the stem and the tip of your artichoke. With your hands spread the artichoke and using a small knife, or a corer, also cut out the central part so as to eliminate the inner beard.

Also peel the stem and round off the end using a sharp knife. Place the artichoke inside the acidulated water and continue in the same way for the others. Cover with absorbent paper to keep the artichokes soaked in water, keep aside and in the meantime prepare the filling.

Take the mint, roll the leaves and cut them with a knife without chopping them too much. Then take the garlic, peel it, cut it first into slices and then mince it. Add it to the mint , add a pinch of salt, black pepper and mix everything together.
Drain the artichokes and shake them slightly to remove the excess water, then use the freshly prepared mix to stuff them. Rub them with salt and pepper on the cutting board.

At this point transfer them upside down into a pan, keeping them fairly close together. Then pour in both the oil and the water so that the artichokes are covered up to the top of the stem.

Cover with a lid and cook for about 30 minutes over low heat. They will be tender and you can serve your Carciofi alla romana warm.
 

 

 



ingredients:
· Tuna: 600g
· "IGP" Il Cavallino Extra Virgin Olive Oil: 3 tablespoons
· Chopped pistachios: 50g
· Salt up: Q.b.
· Poppy seeds: 1 tbsp
· Breadcrumbs: 20g
· Dried tomatoes in oil: 30g

preparation:
To prepare tuna in pistachio crust, get a slice of fresh tuna, place the slice in the freezer for at least an hour so that it is more convenient to cut without breaking the fibers.
Take the tuna out of the freezer and cut it lengthwise into slices about 2-3 cm thick.
Put the slices of tuna in a baking dish and sprinkle them with the extra virgin olive oil Il Cavallino "IGP". Meanwhile, dry the dried tomatoes with a paper towel to remove excess oil and chop finely with a knife.
Place the chopped pistachios in a bowl and add the chopped cherry tomatoes, poppy seeds and breadcrumbs. Stir to mix the ingredients well and add salt to the breading to taste.
Take the slices of tuna and pass them in the breading, pressing well on all sides.
Place a couple of tablespoons of Il Cavallino "IGP" extra virgin olive oil in a non-stick pan and once the necessary heat is reached (the oil must sizzle), add the breaded tuna slices and cook them for 1 minute per side, turning them once.
Do not continue cooking so that the tuna remains pink inside, the tuna must not turn white otherwise the meat will be harder.
Remove the pistachio crusted tuna from the pan and cut into 2 cm thick slices, then place them on a serving dish and serve immediately.

 

 

venere rice with shrimps and courgettes

Venere rice with shrimps and courgettes
Traditional Italian dish

ingredients:
· Venere rice: 250g
· Shrimp: 300g
· Extra virgin olive oil Il Cavallino "Special Edition": 20g
· Lemons (juice and zest): 1
· Black pepper: Q.b. 
· Zucchini: 300g
· Garlic: 1 clove

preparation:
To make Venere rice with shrimps and zucchini, start by cooking the rice: fill a pot with plenty of water and bring it to a boil, pour in the rice, add salt and cook for about 15 minutes (follow the cooking instructions on the package of the Venere rice from you chosen).
Meanwhile, wash and trim the courgettes, then grate them with a grater with large holes.
In a pan, heat the Il Cavallino "Special Edition" extra virgin olive oil with the peeled garlic clove, add the grated zucchini, salt and pepper, cook for about 5 minutes and then remove the garlic clove and set aside the vegetables.
Now take care of cleaning the shrimp: remove the carapace, or the outer shell, cut off the tail and divide them in half lengthwise, remove the intestine, or the dark filament that is on the back.
Place the cleaned shrimps in a bowl, sprinkle them with olive oil, flavor them with the grated lemon zest, salt and pepper and a few drops of Tabasco.
Sauté the prawns in a hot pan for a couple of minutes, blending with the lemon juice.
As soon as the prawns have browned, turn off the heat and set aside.
As soon as the Venere rice is ready, drain it into a bowl, add the cooked zucchini mixed with a spoon to mix. Everything is ready to serve! It will be possible to add fresh or slightly heated tomatoes in a pan according to taste.

 

 

pumpkin soup

Pumpkin Soup
Traditional Italian dish

ingredients:
· Vegetable broth: 800g
· Il Cavallino "Traditional" extra virgin olive oil: 40g
· Black pepper: Q.b.
· Leeks: 130g
· Liquid fresh cream: 100g
· Salt up: Q.b.
· Nutmeg: 1 pinch
· Clean pumpkin: 1kg

preparation:
To prepare the pumpkin soup, start by cleaning the leek and cutting it into slices.
Heat the "Traditional" Il Cavallino extra virgin olive oil in a large saucepan, then add the leek and fry it for a few minutes, over a low heat, making sure that it does not burn but browning it well: this sauce will give a good velvety roasted aftertaste.
If necessary, blend with a little vegetable broth.
Meanwhile, clean the pumpkin and cut it into cubes.
Add it to the saucepan and let it cook for a few minutes, then add the hot vegetable broth so that the vegetables are covered and cook, stirring often.
After 25-30 minutes the pumpkin should be very soft and almost undone: season with nutmeg and season with salt and pepper to taste.
Then add the cream, keeping one part aside for the final garnish of the dishes, and blend thoroughly with the immersion blender.
You will have obtained a rather smooth cream, but to make it velvety as per the manual you have to sift it by passing it through a narrow mesh strainer.
Finally, distribute it on the plates, garnish with the remaining cream and enjoy your very hot pumpkin soup!

 

 

greek salad

Greek salad
Summer dish

ingredients:
· Feta: 200g
· Black olives: 8
· "Organic" Il Cavallino extra virgin olive oil: 20g
· Cucumbers: 2
· Oregano: Q.b.
· Iceberg lettuce: 150g
· Red onions: 1
· Copper tomatoes: small 2
 

preparation:
To prepare the Greek salad, wash the salad, dry it well and cut it.
Continue with the cucumbers: wash them, peel them with the help of a potato peeler and cut them into slices of half a centimeter.
Peel, wash and cut the onion into thin slices, wash the tomatoes and remove the stalk and cut them into quarters.
At this point, take the feta and cut it into cubes.
In a large bowl, first place the salad and cucumbers; then continue with the onions, tomatoes and black olives. Finally add the feta cheese, oregano and Il Cavallino "Biologico" extra virgin olive oil.
If you prefer you can also add a little vinegar.

 

 

vegetarian lasagna

Vegetarian lasagna
Traditional Italian dish

ingredients:
INGREDIENTS FOR RAGU
· Dried lentils: 330 g
· Tomato pulp: 550 g Water: 550 g
· Extra virgin olive oil Il Cavallino Special Edition: 20 g
· Celery: 40 g
· Golden onions: 50 g
· Carrots: 50 g
· Rosemary: 2 sprigs
· Salt up: to taste
· Black pepper: to taste

FOR THE BEANS
· Rice milk: 1 l
· 00 flour: 100 g
· Vegetable margarine: 100 g
· Salt up: to taste
· Nutmeg: to taste
· Black pepper: to taste

FOR THE PASTRY
· Whole wheat flour: 200 g
· Water: 145 g
· Salt up: to taste
· Extra virgin olive oil Il Cavallino Special edition: 5 g

preparation:
To prepare vegan lasagna, start making the pastry dough.
Place the wholemeal flour on a pastry board, trying to give it a fountain shape.
Add a pinch of salt, the oil, and start kneading by pouring the water slowly.
Continue to work the mixture until you get a smooth and homogeneous dough.
At this point wrap it in plastic wrap and let it rest for an hour at room temperature.
In the meantime, take care of preparing the lentil sauce.
Clean and finely chop the carrots, celery and onion; at this point pour them into a pan with the oil and let them brown over a moderate flame for about ten minutes.
When they are golden brown, add the previously rinsed dried lentils.
Then add the chopped rosemary, the tomato puree, the water and mix everything together.
Cover with a lid and cook for 60 minutes.
Only when the lentils are cooked can you salt and pepper everything; mix again and the lentil sauce will be ready.
As soon as the dough has rested, take the dough back and divide it into several pieces using a tarot.
Using a dough sheeter, roll out the dough from the widest thickness to the penultimate, so as to have a sheet of about 3-4 mm thick.
Alternatively you can use a rolling pin.
Gradually place the dough on the lightly floured pastry board, then cut it to obtain rectangles of the right size for the pan.
Once the rectangles have been obtained, place them on the trays where you will have placed some clean tea towels.
Let the pasta dry slightly and in the meantime prepare the béchamel.
Pour the rice milk into a pan, add the nutmeg and bring it to just touch the boil.

In another pan, add the margarine and let it melt gently.
When it is completely melted, add the flour and mix quickly to obtain a lump-free mixture. Let it brown gently, then pour in the hot milk a little at a time.
Season with salt and pepper, then continue to cook until your béchamel has thickened. Place a pan full of water, salted to taste, which will be used for cooking the pastry on the fire.
Equip yourself with a 30x20 cm pan and arrange a layer of ragù on the base.
As soon as the water starts to boil, dip each rectangle of pasta and cook it for about 1 minute. Using a slotted spoon, drain the cooking water well and place it on the ragù.
Continue in this way until the entire surface is covered. Also add a layer of béchamel and cover with more ragù. Continue in this way until the pasta is finished.
Cover with a generous layer of meat sauce and a few tablespoons of bechamel here and there.
Bake in a static oven at 200 ° for 40 minutes, then take it out of the oven and wait about ten minutes before serving.

Enjoy your meal!
 

 

 

spaghetti frittata

Spaghetti Frittata
Traditional Italian dish

ingredients:
Ingredients for 6 people:
· Spaghetti: 350 g
· Eggs: 5
· Whole milk: 100 g
· Parmigiano Reggiano DOP to be grated: 50 g
· Thyme: 1 sprig
· Black pepper: 1 pinch
· Il Cavallino Traditional Extra Virgin Olive Oil: 20g
· Garlic: 1 clove

preparation:
To make the spaghetti omelette, first place a pan full of salted water on the fire and bring to the boil, it will be used for cooking the pasta.
As soon as the water has reached a boil, add the spaghetti and cook them very al dente.
Pour the eggs into a large bowl, add the peeled thyme and milk, then add salt and pepper.
At this point, season with the grated cheese and mix well to obtain a homogeneous mixture.
As soon as the pasta is cooked, drain it in a bowl and toss with a drizzle of Il Cavallino Traditional olive oil.
Take a flared pan. Brown the oil with a clove of garlic.
Remove the garlic clove and pour the spaghetti.
Distribute them evenly with a spatula, then cook over high heat for 1 minute to firm the base, then lower the heat, cover with the lid and cook for 15 minutes.
The time has come to turn the omelette: shake the pan to make sure it is detached from the bottom, place a plate of the diameter of your pan on top of the omelette, turn the pan upside down and cook for another 5 minutes without a lid.
The omelette is ready, enjoy it in warm or cold slices! Enjoy your meal!

 

 

baked potatoes

Baked potatoes
Traditional Italian dish

ingredients:
· Yellow-fleshed potatoes: 1kg
· Tuscan Rosemary: 2 sprigs
· Organic Extra Virgin Il Cavallino Oil
· Garlic: 2 sprigs
· Salt up: Q.b
· Thyme: 2 sprigs

preparation:
To make baked potatoes, wash and peel the potatoes with a vegetable peeler, divide in half and then into quarters, then cut them into small cubes.
Bring plenty of water to a boil in a saucepan and then boil the potato cubes for 5 minutes, after this time drain the potatoes with a skimmer and transfer them to a bowl.
Flavor with fresh thyme leaves. Season with organic Il Cavallino extra virgin olive oil, salt and mix with a spoon to give them the best flavor.
Preheat the oven in ventilated mode to 200 °, taking care to keep the empty pan inside that will be used for cooking the potatoes.
When the oven has reached the temperature, remove the pan and pour a drizzle of oil on the bottom. pour in the potatoes and add the sprigs of Tuscan rosemary and the two whole cloves of garlic, without peeling them.
Cook the potatoes in a preheated convection oven at 200 ° for 1 hour or until the potatoes are crispy and golden. During cooking it is recommended to stir the potatoes at least every 20 minutes for even cooking.
When cooked, take your potatoes out of the oven, remove the garlic cloves and let them cool and then bring them to the table immediately!

 

 

risotto with zucchini

Risotto with zucchini
Traditional Italian dish

ingredients:

Ingredients for 4 people:
· Carnaroli rice: 320g
· Zucchini: 350g
· Vegetable broth: 1l
· White onions: 100g
· White wine: 100g
· Butter: 50g
· Parmigiano Reggiano DOP: 70g Salt up: Q.b
· Black pepper: Q.b
· Extra virgin olive oil: 20g
· Mint: 5 leaves

preparation:
To prepare the risotto with zucchini, start with the vegetable broth.
Put a pot on the stove with some clean, unpeeled and cut seasonal vegetables.
Add salt, add some peppercorns and bring to a boil. In the meantime, proceed by cleaning and finely chopping the white onion with a knife.
Put in a bowl and move to the stove. Pour a drizzle of oil into a saucepan and add the onion.
Cook over low heat, stirring often, for about ten minutes: it will be used to dry it.
If the bottom needs to dry out, you can add very little hot broth. Raise the heat and pour in the toasted rice for a few minutes, stirring constantly, making sure that the grains do not burn.
As soon as the rice has taken on a lighter color to blend with the white wine.
Let the alcohol evaporate completely and then add a few ladles of simmering broth.
Remember that the risotto should not be mixed very much and that the broth should be poured as needed before the rice has completely absorbed it.
In the meantime, check the courgettes, already washed and dried and grate them through the large meshes of a grater. Halfway through cooking the rice, dip the courgettes into the risotto, stir.
Continue cooking. Turn off the heat and add the mint leaves, chopping them by hand, the black pepper and then the butter and grated Parmesan cheese cold from the refrigerator.
Whisk and add very little broth to adjust the consistency if it is to serve.
Let it rest for a few minutes, covering with the lid, and then serve your risotto with courgettes.

 

 

veal stew with potatoes

Veal Stew With Potatoes
Traditional Italian dish

ingredients:

Ingredients for 4 people
· Veal pulp: 1 kg
· Potatoes: 1 kg
· Carrots: 1
· Celery: 1 rib
· White onions: 1
· Organic extra virgin olive oil Biologico: 20 g
· Meat broth: 1 l
· Salt up: to taste
· Black pepper: to taste
· 00 flour: 20 g
· White wine: 50 g
· Sage: 1 sprig
· Rosemary: 1 sprig
· Thyme: 1 sprig

preparation:
To prepare the veal stew with potatoes, start by washing and peeling carrot, onion and celery, then chop them for the sauté.
Take the whole veal pulp, deprive it of the connective tissue if present, or the translucent white parts that could make the meat hard after cooking and cut it first into slices and then into bite-sized pieces.
Take a large pan with a high edge, heat the olive oil and then add the mixture for the sauté, season for 5 minutes over medium heat then add the veal morsels, salt and pepper to taste and brown the meat for 4 -5 minutes.
At this point add the previously sifted flour pouring it rain, so as to avoid lumps in the cooking juices.
After it is absorbed, blend the stew with the white wine, let it evaporate completely and then cover the stew with the meat broth.
Flavor with the sprigs of aromatic herbs previously tied together, so that they can then be recovered and extracted easily from the pan.
Cover the preparation with a lid and continue cooking for 1 hour, stirring occasionally.
After this time, remove the aromatic herbs with kitchen tongs. Meanwhile, wash and peel the potatoes and cut them into cubes as large as veal morsels. Add the diced potatoes to the preparation.
Continue cooking for another hour with the lid on, stirring occasionally until the potatoes and veal are tender. Serve the veal stew with potatoes piping hot. Enjoy your meal!

 

 

lasagna bolognese

Lasagna Bolognese
Traditional Italian dish

ingredients:
For pasta:
Durum wheat semolina: 350gr
Flour 00: 150gr Spinach: 250gr
Eggs: 2 Yolks: 3

For the ragù:
Beef (minced beef, coarsely ground): 300gr
Carrots: 50gr
Sea bream onions: 50gr
Tomato puree: 300gr
Cavallino extra virgin olive oil: 1 tbsp
Black pepper: to taste Celery
Red wine

Fine salt For the bechamel:
Butter: 70gr
Whole milk: 1lt
Nutmeg: to taste
00 flour: 70gr
Salt up: to taste

preparation:

To prepare the Bolognese lasagna, start with the meat sauce.
Prepare the vegetable broth that you will need to keep warm.
Then take the bacon, cut it into strips first. With a knife or a crescent, chop it up well.
Separately prepare a finely chopped with carrots, onions, celery and set aside.
In a saucepan pour a drizzle of oil and the bacon. Shell it well with a ladle and let it brown for a few minutes. Then add the chopped vegetables and cook for 5-6 minutes.
Then add the minced meat. Stir and raise the heat. Let the meat brown without haste, it must be well browned to seal the juices and be soft and not stringy. Deglaze with the red wine, then wait until it has completely evaporated and add the tomato puree.
Stir, the ragù must cook for two hours. When it has boiled again, you can add a little hot broth, one or two ladles. Then let the sauce go for a couple of hours at least. You will have to cook with the lid on, without closing completely. Check and mix from time to time.


The pasta:
First, pour the spinach into a pan, add a little water, cover with a lid and cook until they are wilted, in total it will take 5-6 minutes.
At this point, drain them, let them cool and squeeze them well.
Transfer them to a blender and blend them until you get a puree.
You will need to get 100 g of it. Now pour the semolina and 00 flour on a pastry board, add the spinach and create a fountain shape.
Add the lightly beaten eggs and the egg yolks, always beaten.
Start kneading everything starting from the center, in this way the eggs will not slip out of the fountain.
Knead well until you get a homogeneous dough.
Wrap it in plastic wrap and let it rest for 30 minutes at room temperature.

Béchamel:
In a saucepan, heat the milk, without boiling it. In another pan pour the butter and let it melt. Add the flour in one go and cook for a few minutes until you get a golden roux.
Then pour the hot milk in 3 times, mixing well.
Add the salt and flavor with nutmeg. Keep stirring until you get a creamy béchamel. Transfer to a small bowl, cover with cling film and set aside. As soon as 30 minutes have elapsed, take the dough back and take a piece of it.
Cover the remaining dough with plastic wrap to keep it from drying out.


Using a little semolina, flatten it slightly on the pastry board to form a rectangle and roll out the dough in the machine.
Start from a wider thickness, then fold the pass back on itself and pass it over.
When you feel it is too wet, sprinkle with a little semolina. Gradually reduce the thickness until you get a sheet just over half a mm thick.
Transfer it to a pastry board and cut into large rectangles 30x20 cm.
Continue in this way until the dough is finished and in the meantime put a pot full of water on the stove and add salt.
When it starts to boil, dip one sheet at a time, wait 30-40 seconds and drain it with the help of a skimmer. Transfer it to a tray with a tea towel and dab to remove excess water. Continue in this way placing the cooked sheets side by side, without overlapping them. As soon as the sauce is ready, season with salt and pepper and proceed to the composition of the lasagna.

Composition:
Take a large 30x20 cm lasagna pan and grease the bottom. Add a thin layer of béchamel and one of meat sauce. Then place the first sheet, add a layer of béchamel and a layer of meat sauce.
Add the grated Parmesan and place another sheet of pasta on top. Add another layer of béchamel and one of meat sauce, add the grated cheese and continue like this until you have 5 layers.
After placing the last sheet, add the sauce so as to completely cover the pasta. Sprinkle with grated cheese, add some tufts of butter and bake in a preheated static oven at 170 ° for 40 minutes.



 

 

 



ingredients:
For eight people:
  • Water: 900ml
  • Il Cavallino extra virgin olive oil: 50ml
  • Chickpea flour: 800gr
  • Salt up: 10gr

It is recommended to grease the pan with Il Cavallino extra virgin olive oil to prevent it from sticking to it

preparation:

To prepare the Chickpea Cake, place the chickpea flour in a bowl and create the classic fountain shape; then pour the water at room temperature into the center, a little at a time.

Mix everything well, being careful not to form lumps, until the mixture is liquid and homogeneous.

Cover with plastic wrap and let the mixture rest out of the fridge for 4-5 hours up to 10 hours, stirring it from time to time.

After the necessary time, you will notice some foam on the surface: remove it with a skimmer and mix. Add 50 g of oil and salt to the mixture and mix again. Grease 3 pans of 32 cm in diameter with the remaining amount of oil (tradition would include copper or aluminum pans, but you can also use a simple non-stick pan), and with a ladle distribute the chickpea mixture.

Uniform the thickness with the help of a fork to ensure uniform cooking, then bake in a static oven preheated to 250 ° and cook in the lower part of the oven, in contact with the bottom, for the first 10 minutes - if you use the oven ventilated keep it only 7-8 minutes at a temperature of 220 ° and then continue normally.

After this time, move the pan to the top of the oven and cook for another 10-15 minutes depending on your oven, until the farinata is a nice golden hazelnut color.

Remove the farinata 12 from the oven and enjoy it hot, sprinkling it with pepper to taste.

 

 



ingredients:

For four people:
  • Dried chickpeas: 300gr
  • Leeks: 1 Celery: 1
  • Rib Rosemary: 2
  • Sprigs Vegetable broth: 1,5l
  • Carrots: 1 Il Cavallino Extra Virgin Olive Oil: 3
  • Tablespoons Salt up:
  • To taste Tomato puree: 60gr


preparation:

To prepare the chickpea soup, start by soaking the chickpeas.
Pour them into a large bowl, cover with water and leave to rehydrate for at least 12 hours.
After the time has elapsed, put a pot with the vegetable broth on the stove to heat it.
Meanwhile, drain and rinse the chickpeas. Before cooking clean the leek: remove the two ends, then cut into thin slices. Also tick the celery and with the potato peeler remove the most external and fibrous part, chop it finely. Continue by peeling and mincing the onion 8 and carrot.

Move to the stove and pour the Il Cavallino oil into a saucepan, let it heat up and then add the chopped celery, carrot and onion and the leek.
To help the vegetables stew better, add a ladle of hot broth and continue cooking for about ten minutes. At this point, add the chickpeas and let them brown for a few minutes.

Then add bay leaf and rosemary tied with kitchen string.
Cover the chickpeas with the hot vegetable broth and finally add the tomato puree. Stir and cover with the lid. Cook over low heat for about 2 or 2 and a half hours, adding broth as needed.
At the end of cooking, remove the fragrant bunch and season with salt and pepper before serving.

Your chickpea soup is ready, accompanied with croutons, if you prefer, and enjoy your meal

 

 

dough for pizza

Dough for pizza
Lactose-free

ingredients:
Manitoba flour: 200gr
Water at room temperature: 300ml
00 flour: 300gr
Il Cavallino extra virgin olive oil: 35ml
Fresh brewer's yeast: 5gr


preparation:
Start by pouring the yeast into the water at room temperature and dissolve it well.

Continue by pouring the Manitoba flour and the 00 flour into a container.

Pour the water a little at a time while kneading with your hands: the ideal water temperature is 25 °. When you have poured half the liquid, you can also add the salt and continue to knead, always pouring the water a little at a time, until you get a homogeneous mixture.

At this point you can add the oil, also poured a little at a time while continuing to knead. Finally, transfer the dough to the work surface and knead it with your hands until it is smooth and homogeneous. Once you have a nice smooth dough, let it rest on the work surface for about ten minutes, covering it with the bowl.

Transfer the dough thus formed into a bowl, cover with cling film and let it rise.

Times are approximate since each dough, temperature and weather conditions affect the leavening: on average, the dough should take 2 hours to double in volume.

Turn it over and proceed with the pirling: pirling the dough means turning it with your hands on the work surface, bringing it towards you and then moving it away repeatedly until you get a smooth and regular sphere.

Transfer the two doughs to a tray and let them rest for another half hour, always covered with plastic wrap or a cloth, before you can roll the pizza dough and season it to your liking!

​The oven must be very hot before baking the pizza, an ideal temperature is between 200 ° and 250 °, times vary depending on the temperature.


 

 

franco's bread with olive oil

Franco's bread with olive oil
ingredients:
home-made bread (Tuscan), lemon, salt, pepper, extra virgin olive oil.

preparation:
cut the bread into slices, prepare a sauce with abundant extra virgin olive oil 2/3, lemon juice 1/3, salt and pepper. Mix all the ingredients in a soup plate and soak the bread slices into it. Better eat soon.

 

 

bruschetta with garlic or tomato

Bruschetta with garlic or tomato
The real Tuscan bruschetta

ingredients:
home-made bread (Tuscan), garlic, ripe tomatoes, salt, extra virgin olive oil.

preparation:
cut the bread into slices and grill it on the live charcoal till they have a light brown colour. Rub the slices of bread with garlic, put the salt and olive oil on them. Better eat soon. If you prefer the tomato bruschetta, add tomatoes cut into small cubes.

 

 

salvo's tomatoes

Salvo's tomatoes
It is a very simple and tasty way in which Salvadore Salvadori, also called

ingredients:
fresh tomatoes in season, extra virgin olive oil, salt and pepper.

preparation:
with a knife cut the top of tomatoes in order to empty their inner part without damaging them. Add in their internal salt, pepper and olive oil.

 

 

vegan mayonnaise with extra virgin oil il cavallino

Vegan mayonnaise with Extra virgin oil Il Cavallino
ingredients:
1 teaspoon of mild mustard
1/2 teaspoon turmeric
300 ml extra virgin olive IL CAVALLINO
salt

preparation:
Put in a blender and add the soy milk, whisking but low speed 150 ml of extra virgin olive oil by pouring the horse wire, and lemon juice. Add salt, add 1 teaspoon of mustard and 1/2 turmeric, all while continuing to whisk, and pour another 150 ml of extra virgin olive oil the horse. Simple, good and vegan.

 

 

sweetmeat with extra virgin olive oil

Sweetmeat with extra virgin olive oil
useful to eliminate cholesterol

ingredients:
4 eggs, sugar 250 gr., wheat flour 250 gr., light yoghurt a jar and a half, extra virgin olive oil (the quantity is that of a yoghurt jar), baking powder 1 bag, 1 grated lemon.

preparation:
put the yolks together with sugar, grated lemon and mix them. Add yoghurt and olive oil. Whip the whites of the eggs and mix them with the other ingredients. Sprinkle a pyrex dish with olive oil and pour into it the whole mixture. Put into the oven and bake it for 30/35 minutes with a temperature of 180°C.

 
 
 
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