Verd d'or

Why in cuisine?

Verdeoro and Santangelo Extra Virgin Olive Oil is a typical and principal component of Italian cuisine and Mediterranean diet. The delicacy of the product marries in way so matchless with other foods than to be very appreciated by national and international more exacting and refined restaurants and gourmets. Our Extra Virgin Olive oil is able to exalt the taste of the foods without stifle it with its fruit taste. This very important characteristic is the secret due to the experts appreciate it raw on the foods, both on pasta or rice and on grilled fish or meat. On salmon, on Porcini mushrooms and on white truffle, it is sufficient only to try it to appreciate its maximum expression. For its delicacy it can be used on the foods also to taste a particular wine. Also following a diet, in cuisine it is possible to cultivate the good taste using the Verdeoro company's Extra Virgin Olive Oil.

Soup of beans (Priverno)

The recipe and quantities for four persons are the following: Cook about a pound of beans (about 453 gr.) on a slow fire in a terracotta container, adding pieces of pork crackling (or pork foots or pork ham bone). Meanwhile, prepare a sauce (pesto) with garlic and dried rosemary. When the beans are cooked, pour the sauce on them and add three cut tomatoes, celery, fennel seeds, basil, salt and a glass of Verd D'or or Santangelo Extra Virgin Olive Oil. Cook all ingredients on a slow fire for two or three hours without lift never the lid. When all is ready, ladle out the portions on the sliced bread. After that, taste the dish, eating it also with some olives or fresh onion.

Linguine with squids

The recipe and quantities for four persons are the following: 1 kg. of squids, 500 gr. fresh tomatoes, 2 cloves of garlic, 2 spoons of Verd D'or or Santangelo Extra Virgin Olive Oil, 500 gr. of spaghetti, minced parsley, salt, hot chilli pepper, 1 glass of white wine. In a frying-pan brown in oil and garlic. Then add the squids and cook few minutes. Pour the white wine and cook other few minutes for allowing to the wine to evaporate. Then add cut tomatoes, hot chilli pepper, salt and cook. Meanwhile, cook the spaghetti in salt water. Then strain and pour them into the frying-pan with the sauce, adding few minced parsley. Then serve and taste the dish.

Serpetta

In a tureen beat eggs, sugar and some grated lemon peel, adding a spoon of Casa Mantuano Lemon Flavouring Oil. On a shelf, pour the flour and then pour these ingredients into the flour. Knead all ingredients until to have a compact and hard paste. Continue to knead with the hands greasy of Verd D'or or Santangelo Extra Virgin Olive Oil until the paste begins to present inside some little bubbles. Wait about an hour and then cut the paste in little strips, large about 1-2 cm and long about 10 cm. Give them a form of "S". Sprinkle with sugar and cinnamon and the put them into the oven at 180°C for an hour.


Water ring-shaped cakes Knead one part of Verd D'or or Santangelo Extra Virgin Olive Oil (about 1 tea cup), sugar, two part of water (about 2 tea cup) and flour (about 1 kg). make an hard paste. Knead the paste for 1-2 hours. Then model the ring-shaped cakes and boil them in the water until they come out. Put them in a wool cloth to dry. The day after cook them into the oven.

Linguine with mazzancolle and sea truffles.

The recipe and quantities for four persons are the following: 400 gr. of Linguine, 400 gr. of mazzancolle (like lobsters), 300 gr. ripe little tomatoes, 400 gr. sea truffle, 2 cloves of garlic, 150 gr. of Verd D'or or Santangelo Extra Virgin Olive Oil, salt and hot chilli pepper. Brown mazzancolle and sea truffle in Verd D'or or Santangelo Extra Virgin Olive Oil, hot chilli pepper, garlic and a spoon of Casa Mantuano Hot Chilli Pepper Flavouring Oil. When the shellfishes open, add tomatoes and cook other five minutes. Meanwhile, cook the linguine in salt water with a drop of Verd D'or or Santangelo Extra Virgin Olive Oil. Then strain them and combine with the sauce, adding parsley. Taste this course with white wine.


Falia of Priverno Paste of bread kneaded with a rectangular, long and flat form, sprinkled with Verd D'or or Santangelo Extra Virgin Olive Oil and some salt and then baking. The tradition wants that it tasted with sausage and vegetables.

Tagliatelle with goat sauce

Cut the goat meat in pieces and boil it in a saucepan with some water and onion. After that, in a frying-pan brown Verd D'or or Santangelo Extra Virgin Olive Oil, minced onion, garlic and celery and then put the goat meat. Cook and flavour. Add white wine evaporating it on a vivid fire and then add tomato sauce, salt, hot chilli pepper and clove. Meanwhile cook the tagliatelle in salt water for 6-8 minutes. Strain them and season the pasta with goat sauce, sheep's milk cheese and a spoon of Casa Mantuano Hot Chilli Pepper Flavouring Oil. Serve the pasta.

Grilled Porcini Mushrooms

Use big Porcini Mushrooms with large and solid head. Clean them carefully eliminating some rotten parts. Season them with Verd D'or or Santangelo Extra Virgin Olive Oil, salt, pepper, garlic, parsley and a sprinkling of Casa Mantuano Porcini Mushrooms Flavouring Oil. Cook them on the grill on a vivid fire.

"Bazzoffia" (Priverno)

It is a soup with onion, celery, potatoes, beet, spinaches, courgettes, beans, peas, broad beans, thistles. The vegetables are cut and soaked under running water for some hours. Meanwhile, in a container prepare a sauce (pesto) with Verd D'or or Santangelo Extra Virgin Olive Oil, garlic and rosemary. To give more rosemary aroma, add a spoon of Casa Mantuano Rosemary Flavouring Oil. Add some soup (prepared separately). Strain the vegetables. Put all ingredients (vegetables, sauce and soup) in a saucepan and cook. Meanwhile in a terracotta container prepare stale sliced bread and when the vegetable soup is cooked, strain it on the bread, taking care the bread absorbs the soup. Sprinkle much sheep's milk cheese. Wait about 30 minutes for allowing to the bread to sprinkle better the soup and then taste the dish eating also some black olives or fresh onions.