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Secchiello da 3 kg

Secchio da  5 kg

Secchio da  10 kg

SPAGHETTI WITH “PAESANA” SAUCE

Ingredients for 4 people

600 g spaghetti - 500 g peeled tomatoes - 1/2 small glass of olive oil - 50 g Sicilian Giarraffa black olives  - 30 g capers - 50 g champignon mushrooms in oil - 2 medium onions - Oregano - Pepper - Salt.

In a saucepan, sauté the minced onions with half of the oil until tender. Add the peeled tomatoes and cook over a high flame for a few minutes. Chop the olives, capers and mushrooms and put in a pan with olive oil, oregano, pepper and salt. When warm add the tomatoes. Cook the spaghetti “al dente”, drain and add to the sauce, stirring for a few seconds and then serve.

PENNETTE PASTA WITH A SPICY SAUCE

Ingredients per 4 people 

600 g Pennette pasta - 150 g dried tomatoes in oil - 50 g Nocellara green olives – Olive oil - 1/2 glass of white wine - 1 garlic clove -1 long chilli pepper - Salt.

In a sauce pan sauté the garlic clove in oil, add the chopped chilli pepper, half of the dried tomatoes, salt and cook over a high flame for 4 minutes. Add the wine and when it has evaporated, remove the garlic clove. Chop the olives and the remaining tomatoes and add them to the mixture with a dash of olive oil. Cook the pasta “al dente”, drain, then add to the tomato mixture, cook over a high flame for a short while and serve.

FRIED BLACK OLIVES

Recipe for 4 people:

500 g of black olives

1 white onion

Extra virgin olive oil

2 cloves of garlic

1/2 cup of vinegar

a sprig of oregano


Finely chop the onion and brown it in a pan with oil. After a few minutes add the black olives. Keep them on high heat for five minutes and serve on the table, hot. The olives can be prepared with a variant. Instead of using the onion you can use garlic, vinegar and oregano. Just then fry two cloves of garlic, add the olives and sprinkle with vinegar. When this has evaporated, you can sprinkle the olives with a little oregano. Serve on the table, always hot.

SPAGHETTI WITH HERBS

Recipe for 6 people:

600 g of noodles

1 cup of olive oil

2 cloves of garlic

6 anchovy fillets

6 mint leaves

4 sprigs of parsley

1 tablespoon capers

100 g of black olives, pitted and chopped

salt q.b.


Heat the oil in a pan and let fry the garlic cloves that will eliminate as soon as they are golden. Add the anchovies and fry them gently until they are undone, using a wooden spoon. Remove from heat and add the mint leaves and chopped parsley, olives and capers. Put a pot on the stove, bring to a boil, add salt and mingle with the noodles. Drain it al dente, arrange them in a bowl, pour the sauce and mix well. Brought to the table hot.

LINGUINE WITH SWORDFISH

Recipe for 4 people

1 clove of garlic

350 g linguine

2 tablespoons extra virgin olive oil

20 black olives

1 fresh chilli spicy

300 g of swordfish

250 g ripe tomatoes

1 sprig of parsley

salt q.b.


Start sbollentando for 2 minutes the whole tomatoes in a pot of water, then peel and cut into chunks. Cut into strips and then into cubes swordfish and finely chopped parsley, then set aside. Sauté a clove of garlic with two tablespoons of olive oil and when it is browned remove from pan. At this point add the swordfish and let it cook for a few minutes, then add the tomatoes into small pieces, add salt to taste and when you just let it cook for 15 minutes. Clean the peppers, cut the ends and privatelo the seeds, then chop finely. Season the sauce with chopped parsley, peppers and black olives, and cook for another 5 minutes. Boil a pot of salted water and when it reaches a boil dropped the pasta al dente and drain. Add the linguine to the sauce and stir in all the ingredients. Serve at the table still hot.

CASARECCE DEL CASALE

Recipe for 6 people:

600 g of caserecce (Pasta)

2 zucchini

1 white onion

100 g of black olives, pitted and chopped

150 grams of dried salted tomato

1 tablespoon salted capers

1/2 cup extra virgin olive oil

1/2 cup white wine


Heat the oil in a pan from the top edge and let the onion and courgettes, when it starts browning, add the wine and let it evaporate. Add the tomatoes and cut into small pieces and pour water to cover the zucchini and stir occasionally until the water has evaporated. For the cooking time remove from heat and add the olives and capers. Put a pot on the stove, bring to a boil, add salt and mingle with the homemade. Drain al dente, place in a bowl, pour the sauce and mix well. Brought to the table hot.

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