Extra virgin olive oil is among the condiments of the Mediterranean cuisine.
High-quality extra virgin olive oil and naturally cultivated herbs or the most versatile spices, known all around the world, are the simple, yet inimitable, raw materials that NEOLIO uses in the preparation of these recipes. An ingredient addressed to connoisseurs, to those who want to have the best and who love a special taste. A smart idea to discover the most authentic tastes in a ready and easy-to-use way.
Sliced Beef with Tartufo Nero Flavoured Extra Virgin Olive Oil
The tagliata is a typical Tuscan second course and can be presented in many ways and with many seasonings, what we propose today is rich and tasty: the truffle cut. A meat-based dish that is prepared quickly, for its success it is essential to use a cut that remains tender and is suitable for this type of cooking, for this I recommend a boneless beef steak or alternatively trust your butcher of confidence. You also decide whether to cook or to cook well.
Prepare a pan with non-stick bottom on the stove and heat it over high heat. Sprinkle the hot pan with a little salt and pepper. Cook the beef, turning it halfway through cooking (about 8 minutes per side) with the help of pliers. Increase cooking if you don't like raw meat too much, even if the cut should remain beautiful pink and juicy inside. Once cooked, place the steak on a cutting board, add a little seasoning (salt and pepper) if desired and let it rest for a few minutes.
Beef sirloin or entrecote 800 gr
3 tablespoons of extra virgin olive oil with black truffle
salt and pepper
Raw Shrimp with flavoured Lemon Extra Virgin Olive Oil
Obviously, a product dish requires a fundamental element, those that cannot be "bought" at will but require selection and attention: the supplier. The trusted fish market, in this case. The one that will give you not the cheapest product, but the plausible one among the possible choices, given that the red crayfish can reach thrilling prices. And of course, compatibly with the quality of the crustacean that must be exorbitant. Then the dish - which can easily earn the stigmata of the masterpiece in its absolute simplicity - will come almost alone.
Shrimps should be taken off and shelled.
Separately, we take four tablespoons of Lemon Flavoured Oil.
We adjust the quantity by eye.
Add a few leaves of fresh basil in strips and some pitted olives.
We place the prawns on the plate, sprinkle them with lemon oil, then spread the basil and the olive fragments.
Lemon extra virgin olive oil Lemon flavoured
Spaghetti with garlic with Red Chilli Pepper Extra Virgin Olive Oil
Spaghetti with garlic, oil and peppers. A perfect saves dinner or saves lunch with only four ingredients: pasta, oil, garlic and pepper! The secret to a perfect success? The choice of ingredients first and foremost, especially with extra virgin olive oil. Then the cooking technique, which involves frying garlic and chilli, being very careful not to burn them so as not to compromise the final taste. There are those who prefer dry chilli, those who remove seeds to reduce their spiciness, those who insert whole garlic to remove them easily or those who chop them even because they have no problems enjoying it. How do you prepare them? While you are thinking about your favorite version, we invite you to taste our recipe of spaghetti with garlic oil and peppers !
Start by cooking the pasta in boiling salted water to taste. 1. Cook the spaghetti al dente and in the meantime you can prepare the sauce: peel the garlic cloves, cut them in half 2 and remove the soul (the central green part of each slice) 3. Reduce the slices into rather thin slices 4. Take the fresh chilli, and reduce it to slices 5 eliminating the stalk. If you prefer a smaller spiciness, you can open it for the sense of length and remove the seeds before reducing it to slices. Now pour the oil in a large pan 6 Heat it on a low heat and add the garlic 7 and the chilli 8. Fry the sauce on a very low flame, chilli and garlic will not burn but just sauté for a couple of minutes 9 and for evenly browning without the risk of burning them, you can tilt the pan to collect oil and seasoning in a single point and allow uniform browning 10. Once the pasta is cooked al dente, you can transfer it directly to pan 11 and add a ladle 12. Cooking water for a few moments to mix the flavours and skip the whole 13, then you can serve your spaghetti with garlic oil and chilli (14-15) to serve hot!
Spaghetti 320 g
Garlioc 3 cloves
Fresh peppers 3
Extra virgin olive oil with red peppers
Carpaccio of Veal, Parmesan, Basil and Asparagus with Basil Flavoured Extra virgin Olive Oil
Basil oil is the famous flavoured oil with which to season all your rice salads and pasta salads but it is also perfect on fish and meat and you have to try it absolutely for bruschetta because I assure you that it is really a scream. If you have a little understood how I am made, you have understood that I try to speed up and simplify my life in all possible ways, especially in the kitchen and basil oil is one of them. Allows you to perfectly and quickly dress all your dishes, especially the cold ones that we love so much in summer.
Grate the Grana Padano, add the blended basil with a little oil to make a cream cheese.
Clean the asparagus, cook them in salted water, cool them in water and ice, drain them and cut them into pieces.
Cut the lemon rind into julienne strips and let it boil in water for 2 minutes.
Cut the meat into very thin slices, place it on the serving plates, season it with oil, salt and pepper and serve with the asparagus and the cream cheese with basil.
500 grams of beef rump
150 gr of Parmesan Cheese
1 bunch of basil
400 grams of green asparagus
15 ml of extra virgin olive oil with basil flavour
Roast potatoes rosemary using Rosemary Flavoured Extra Virgin Olive Oil
Baked potatoes with rosemary ,thanks to a little secret. Crunchy and golden on the outside, soft on the inside and with a particular flavour that everyone likes. Potatoes in slices baked in the oven with sprigs of rosemary that give, during cooking, lots of flavour and aroma. They represent a delicious side dish or a much appreciated second course.
Preheat the oven to 200 ° C.
Cut the potatoes in half or in quarters and place in a bowl with olive oil, salt, pepper, garlic and rosemary; stir until the potatoes are evenly covered. Put the potatoes in a baking pan and distribute them so as to form 1 layer; roast in the oven for at least 1 hour or until golden and crispy. Turn twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste and serve.
700g of small red or white potatoes (or a mixture)
1/8 cup extra virgin olive oil with Rosemary
3/4 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1 spoon of chopped garlic (3 cloves)
2 tablespoons of fresh rosemary leaves, chopped
Orange muffins using Orange Flavoured Extra Virgin Olive Oil
Desserts and extra virgin olive oil, two things apparently so distant from each other, but together they are able to give us this special recipe. Orange and oil muffins are tasty, versatile and light.
To make our desserts and extra virgin olive oil take a scented orange and grate the peel in a bowl. With what remains of the orange, make a nice juice that you will then carefully filter with the strainer.If you don't get 100 ml of juice, squeeze another orange.
Take two small bowls and in one add the flour, baking powder and sugar and start stirring with a fork.
In the other bowl add the egg, extra virgin olive oil and orange juice and mix well with the help of a hand whisk.
At this point you can join the compounds of the two bowls and start mixing them quickly but forcefully until you get a homogeneous mixture.Also add the orange peel previously grated, continuing to stir.
Pour the mixture into muffin molds and fill them with 2/3, as they will become volume when cooked.
Bake your beautiful muffins in the oven by setting the ventilation mode. The oven must be pre-heated for 5 minutes. Cook the muffins for the first 10 minutes at 200 ° C and the last 10 minutes at 180 ° C.
If you want to be sure of cooking, you can control it by putting the toothpick in the muffins. If the toothpick is clean when removed, then you will know that it is cooked.
When cooked, take out the orange muffins and let them cool well before enjoying them. Garnish with a slice of candied orange or a sprinkling of icing sugar.
200 grams of flour
150 grams of sugar
50 ml of extra virgin olive oil with orange flavoured
100 ml of orange juice
Peel of an orange
10 grams of baking powder for cakes