Collection: Recipes

 Caprese Salad

Ingredients (serves 4):

• 4 ripe tomatoes (heirloom or vine-ripened)
• 1 lb (16 oz) fresh mozzarella (preferably buffalo mozzarella)
• A handful of fresh basil leaves
• Palazzo di Varignana Maurino Extra Virgin Olive Oil Organic Monovarietal
• Sea salt, to taste
• Freshly ground black pepper, to taste

Instructions:

1.    Prepare the tomatoes – Wash and dry the tomatoes, then slice them into even rounds, about ¼ inch thick.

2.    Slice the mozzarella – Drain the mozzarella well and slice into rounds similar in size to the tomatoes.

3.    Assemble the salad – On a large serving plate, alternate slices of tomato and mozzarella, tucking fresh basil leaves in between.

4.    Season generously – Sprinkle with sea salt and a light touch of freshly ground black pepper.

5.    Finish with olive oil – Just before serving, drizzle generously with Maurino Extra Virgin Olive Oil Organic Monovarietal. This final step transforms the dish, marrying all the flavors with the elegance of an estate-produced olive oil.

Serving Tip: Enjoy your Caprese with crusty bread to soak up the flavorful olive oil. And a glass of crisp white wine makes the perfect pairing!

 

Buon Appetito!

Continue below to discover more timeless Italian dishes paired with our olive oils.

 

 

Fior di latte gelato with LaFonte extra virgin olive oil and toasted pistachios 

 

 

Ingredients:

 

For the gelato base:

• 2 cups (500 ml) whole milk
• 1 cup (250 ml) heavy cream
• ¾ cup (150 g) granulated sugar
• 4 large egg yolks
• 1 teaspoon pure vanilla extract (optional)

For the topping:

• 2–3 tablespoons Lafonte Extra Virgin Olive Oil
• ¼ cup toasted pistachios, roughly chopped

Instructions:

 

1.    Heat the base: In a medium saucepan, combine the milk and half of the sugar. Warm gently over medium heat until steaming, but not boiling.

2.    Whisk the yolks: In a separate bowl, whisk together the egg yolks with the remaining sugar until pale and slightly thickened.

3.    Temper the eggs: Slowly pour a ladleful of the hot milk mixture into the yolks, whisking constantly. Continue adding a little at a time until the yolk mixture is warmed through.

4.    Cook the custard: Return the tempered yolk mixture to the saucepan with the rest of the milk. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon (about 170–175°F / 77–80°C). Do not let it boil.

5.    Finish the base: Remove from heat, stir in the heavy cream and vanilla (if using). Strain through a fine sieve into a clean bowl.

6.    Chill completely: Cover and refrigerate the mixture for at least 4 hours, preferably overnight.

7.    Churn the gelato: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until smooth and creamy. Transfer to a freezer-safe container and freeze for at least 2 hours to firm up.

8.    To Serve: Scoop the gelato into chilled bowls or cups. Drizzle generously with Lafonte Extra Virgin Olive Oil. Sprinkle with toasted pistachios. Serve immediately, letting the fruity, peppery notes of the olive oil enhance the creaminess of the gelato and the crunch of the pistachios.

 

 

Spaghetti al Pomodoro 

 

 

Ingredients (serves 4):

 

• 320g (11 oz) spaghetti
• 500g (17 oz) ripe cherry tomatoes or peeled San Marzano tomatoes
• 2 garlic cloves, peeled and gently crushed
• A large handful of fresh basil leaves
• 6–8 tbsp Correggiolo Extra Virgin Olive Oil, divided
• Salt, to taste
• Optional: freshly cracked black pepper, Parmigiano Reggiano

Instructions:

1.  Infuse the oil: In a wide sauté pan, heat 4 tablespoons of Correggiolo EVOO over low heat. Add the garlic and let it gently sizzle until golden and fragrant (about 3–4 minutes). This slow infusion brings out the oil’s complex aromas.

2.  Simmer the tomatoes: Add the tomatoes to the pan with a pinch of salt. If using whole tomatoes, break them up with a spoon. Let simmer uncovered on low-medium heat for 20–25 minutes, stirring occasionally until thickened. Tear in a few basil leaves toward the end.

3. Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until just al dente, then reserve a cup of the pasta water and drain.

4. Finish the sauce: Remove the garlic from the sauce. Add the drained spaghetti directly into the pan and toss to coat, adding a splash of pasta water as needed to loosen the sauce

5. Serve: Plate the pasta and finish each serving with a generous drizzle of Correggiolo EVOO. Garnish with fresh basil, cracked black pepper, or grated cheese if desired.

 

Buon Appetito!

 

This is just the beginning! Stay tuned each month as we share new recipes that highlight the unique character of every oil in the Palazzo di Varignana collection.

Upcoming pairings include:

• Frisella drizzled with Cabianca Extra Virgin Olive Oil Organic Multivarietal
• Beef Carpaccio finished with Nostrana Extra Virgin Olive Oil Monocultivar
• Focaccia bread made with Correggiolo Extra Virgin Olive Oil Monocultivar