Recipes with Olio aglio e peperoncino
Soup of farro and pulse
Fry two chopped red shallots in a few tablespoons of extra virgin olive oil, adding a sprig of rosemary.
Add vegetable broth previously prepared and 300 grams of farro semiperlato; cook slowly for 40 minutes.
In the meantime you cook a handful each of chickpeas, beans and lentils. When cooked, add to the farro soup.
Before serving the soup, add roasted croutons of bread and slices of pork cheek, fried in Olio all´aglio e peperoncino.
Hot Veal Carpaccio
Prepare a carpaccio of veal fillet using lemon juice and our Olio all´aglio e peperoncino. Garnish with grated pecorino cheese and savoy cabbage cut into fine julienne.
Dogfish “alla ghiottana”
Cut slices of dogfish and marinate for thirty minutes in in lemon juice, salt, pepper and chopped parsley. Remove from marinade and cook on the very hot grill in the shortest time possible. Serve on hot plates, sprinkled with Olio all'aglio e peperoncino and garnish with chopped parsley.