Recipes
These are
our traditional recipes with the Battaglini’s Extra-virgin Olive Oil.
-
Bruschetta
-
Ingredients: homemade bread, Battaglini’s Extra-virgin Olive Oil,
garlic, salt.
- Cut
slices of bread to toast on flame; rub the slices with garlic, sprinkle
with extra-virgin oil and then salt.
- Serve
on "rustic” plates and accompany with local red wine.
-
-
Panzanella
-
Ingredients: homemade bread, Battaglini’s Extra-virgin Olive Oil,
fresh tomato (taste the local quality known as “scatolone”), garlic,
salt.
- Follow
the same preparation of the traditional Bruschetta. Rub the slices of
toasted bread with fresh tomato or season with some small pieces of
tomato. Sprinkle with extra-virgin oil and then salt.
-
-
Boiled Coregone with extra-virgin olive oil sauce
-
Ingredients: Coregone fish of Lake Bolsena. Sauce:
Battaglini’s Extra-virgin Olive Oil,
rosemary, sage, parsley, green olives, capers, garlic, anchovies.
- Wash
and gut the Coregone fish; boil it in salt-water flavoured with rosemary
and sage, or parsley. When cooked, remove head and fishbone of the
Coregone and prepare it on a dish.
- Cooked
sauce: mince rosemary, sage, parsley, garlic, anchovies, green olives
and capers and fry light these ingredients in extra-virgin olive oil.
After a few minutes, add some vinegar or red wine and then salt, if
necessary. Cook the sauce for other few minutes and season the Coregone
fish on a dish.
- Raw
sauce: put some extra-virgin olive oil in a bowl and mince parsley,
capers and garlic, then salt. Season the Coregone fish on the dish or
serve the sauce in small bowls.
-
-
Caprese-bolsenese
-
Ingredients: fresh tomato (taste the local quality known as “scatolone”),
Battaglini’s extra-virgin olive oil, mozzarella, salt, fresh
leaves of basil or parsley.
- Cut
the fresh tomato in large sections and put in there pieces of
mozzarella. Serve on salad leaves, seasoning with extra-virgin olive oil
and salt. Garnish with leaves of fresh basil or parsley.
|
