Recipes

COOKING WITH GALANTINO OIL

Recipes with Galantino oils

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Extra virgin olive oil is a divine gift: rich in beneficial properties for our health, tasty condiment to enrich every dish. Extra virgin olive oil is the star of our recipes. You will find different types, including classic oils, citrus oils and herbal oils, combined with different dishes. But you can also have fun changing the combinations, discovering how the choice of oil can make every dish unique, even the simplest and quickest. If you would then like to taste the original version of each dish, prepared by our chef, you can come to Bisceglie, to the verdant citrus grove next to the oil mill. Here we organize by reservation tastings and lunches under the banner of the Mediterranean diet and healthy, light taste. It will be an experience of flavor and well-being, with an unfailing and tasty ingredient: our extra virgin olive oil.

The cookbook

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Cavatelli with cuttlefish and cream of fava beans

Time: 40'/10 hours for fava beans

Difficulty: Media

Ingredients for 4 people

  • 320g of cavatelli
  • 500g dried broad beans
  • 200g of cuttlefish
  • 50g celery
  • 30g onion
  • Extra virgin olive oil Gran Cru Affiorato Galantino
  • Galantino Garlic Oil
  • Parsley

Matching

Soak the fava beans 10 hours before using. Wash the fava beans and put them in a pot with water, a stalk of celery, onion and salt.

Cook on low heat for about 30 minutes. When cooked, remove the celery and onion and using a blender blend everything with Olio Gran Cru Affiorato Galantino until smooth.

Rinse the cuttlefish under running water removing any residue, drain them well and cut them into chunks. In a pan put two tablespoons of Galantino Garlic Oil, add the cuttlefish and cook for a few minutes.

Separately bring a pot of water to a boil and cook the cavatelli al dente. Toss the cavatelli with the cuttlefish sauce and serve with a base of creamed fava beans. Dress with a drizzle of Gran Cru Affiorato olive oil.

Chef's advice:

To enrich the dish, the addition of diced fresh tomatoes at the end of preparation is recommended.

Garlic oil

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Gran Cru Affiorato

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Cavatelli with lentil cream sauce and crispy octopus

Time: 40'

Difficulty: Media

Ingredients for 4 people

  • 320 g of cavatelli
  • 200 g of lentils
  • 400 g of poilipetti
  • 100 g of cherry tomatoes
  • 50 g of carrots
  • 50 g onions
  • 1/2 glass of white wine
  • Extra virgin olive oil Gran Cru Coratina Galantino
  • Halls
  • Pepper

Matching

Pour the lentils into a saucepan, cover with water adding half a clove onion, chopped carrots and cherry tomatoes; leave to cook for 15 minutes over moderate heat.

When the cooking is finished, remove the seasonings, set aside a quarter of the lentils and puree the remaining ones in a blender, reducing them to a cream.

Cook the baby octopuses in hot water flavored with celery, carrots, onions and white wine; after 10 minutes of cooking, cool them in cold water and brown them in a pan with extra virgin olive oil Gran Cru Coratina Galantino for a few minutes.

Cook the cavatelli in salted water, drain and toss them in a pan with the whole lentils.

Arrange the cavatelli on a lentil velouté base, top with some baby octopus in the center and drizzle with Gran Cru Coratina Galantino extra virgin olive oil.

Chef's advice:

For a thicker cream, add water about 1 cm above the lentils.

Gran Cru Coratina

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Gnocchetti with chickpeas scented with rosemary

Time: 60'/12 hours for chickpeas

Difficulty: Media

Ingredients for 4 people

  • 350 g of dried chickpeas
  • 200 g of dumplings
  • 1 thick slice of bacon
  • 50 g of cherry tomatoes
  • Galantino Rosemary Extra Virgin Olive Oil
  • Halls

Matching

Soak chickpeas in cold water for 12 hours. Drain them in a pot with cold water, Galantino Rosemary Oil, pancetta and cherry tomatoes in wedges for about two hours.

When cooked, drain the chickpeas, keeping the cooking broth aside; puree half in a blender, adding a few tablespoons of broth and Galantino Rosemary Oil.

Boil the gnocchetti, drain them and toss them in the pan with the whole chickpeas, allowing them to flavor for a few minutes.

Spread the chickpea velouté on plates, lay the gnocchetti in the center and serve piping hot with Galantino rosemary oil.

Chef's advice:

While the chickpeas are cooking, if the water evaporates before the chickpeas are cooked, a ladle of hot water can be added to prolong the cooking time.