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Bertolli Recipes

APPETISER  |  ENTREE  |  ANTIPASTI  |  MAINS

APPETISER

Bruschetta with Capsicum and Parmigiana

Roast the peppers directly over the flame, turning them carefully on all sides. Remove the scorched skin and seeds and cut the flesh into chunks.
Finely chop the parsley, put into a bowl with the peppers, the clove of garlic cut in half, the broken up anchovy fillets and a little oil and salt.
Shave the parmigana and add it to the bowl.
Toast the slices of bread, if possible on a griddle, top with the pepper mixture after removing the garlic and serve.

Bruschetta with Pecorino Cheese and Spring Onions

Remove the outer layers and green tips from the onions. Slice finely and wash under running water
to give a more delicate taste.
Drain, dry and dress with oil and plenty of pepper.
Toast the slices of bread, if possible on a griddle, and rub lightly with the clove of garlic.
Finely shave the Pecorino using a potato peeler.
Put the Pecorino shavings on the slices of bread and top with the dressed onions and serve.

Bruschetta with Tossed Anchovies in Green Sauce

Bring a little water to the boil in a small saucepan, drop in the egg and boil for 8 minutes.
Clean the anchovies, cut off their heads and open them down one side to take out the bones. Shell the hard-boiled egg and chop.
Finely chop the parsley with the capers and half a clove of garlic. Combine with the egg and dress with a pinch of salt, 40 g of extra virgin olive oil and the chilli pepper cut into thin rounds.
Heat the remaining oil in a frying pan with the garlic, quickly toss the anchovies in it and then drizzle over the squeezed lemon juice. Take off the heat immediately.
Toast the slice of bread on a griddle, cover with the egg sauce and top with the tossed anchovies.

ENTREE    back to top

Spiral Pasta with Broccoli and Clams

Cut the broccoli into florets. Peel the potato and cut into small cubes with the tomato. Finely chop the parsley and the shallots. Bring a large pan full of salted water to the boil and add the broccoli, potato and spiral.
Meanwhile wash the clams and put them in a pan with the white wine, cover and leave to open over the heat. Remove the shells from most of the clams and filter the cooking liquid.
Fry the shallots in a large frying pan with the extra virgin olive oil and the chilli pepper. Add the cooked drained orecchiette and vegetables, tomato and parsley and toss over a high heat for 2 minutes, together with the clam liquid.

Tasty Pasta with Tomatoes, Green Beans and Marjoram

Cut the cherry tomatoes in half and the green beans lengthwise.
Cut the dried tomatoes into little strips and chop the marjoram.
Put the beans and pasta into a pan of boiling salted water and cook until ready.
Soften the clove of garlic in a frying pan with the oil. Add the fresh tomatoes, salt to taste and toss over a high heat for 2 minutes.
Add the dried tomatoes and the marjoram and take off the heat.
Drain the pasta and beans and stir in the sauce.

Cream of Pumpkin and Onion Soup with Rosemary

Cut the pumpkin into pieces, finely slice the onions and chop up the rosemary.
Fry the onion in a pan with 30 g of the oil, adding the pumpkin before the onion starts to colour. Taste and season with salt.
Cover and cook for about 15 minutes over a low heat.
Add the vegetable stock and continue to cook for a few minutes with the lid on.
Liquidise, then push through a sieve for a really smooth texture, add the rosemary and parmigiano and reheat for a few minutes.
Serve the soup with freshly ground pepper and a drizzle of the remaining oil.

ANTIPASTI    back to top

Smoked Salmon with Mango, Lime and Pink Pepper

Grate the zest and squeeze the juice of the lemon.
Chop up the dill and put into a small bowl with the lemon juice and zest.
Add the pink peppercorns, the extra virgin olive oil and a pinch of salt.
Peel the mango and cut into slices, throwing away the large stone, then cut the flesh up into small cubes.
Add the mango to the bowl and leave to marinate.

Salad with Spinach, Oranges and Prawns

Bring a litre of water to the boil with the white wine, the clove of garlic and the bay leaf.
Plunge in the prawns and cook for 3 minutes. Drain and peel.
Supreme the orange (segment). Peel the avocado, slice and dress with a little of the lemon juice and the chopped chives.
Wash the spinach, drain, dry and put into a salad bowl with the avocado, orange segments and prawns.
In a bowl beat the remaining lemon juice with a little salt, the extra virgin olive oil, plenty of pepper and chives.
Pour over the salad and serve.

Tomato, Cheese and Herb Towers

Wash the tomatoes, cut horizontally into slices about 5 mm thick.
Finely chop the most uneven slices.
Finely chop the olives and, separately, the herbs with the garlic.
Finely slice the onion.
Mix the cheese with the chopped tomato, olives, a little pepper and 20 g of extra virgin olive oil.
In a separate bowl, mix the remaining oil with the chopped herbs and a pinch of salt.
Line 4 moulds with kitchen foil, put a slice of tomato on the bottom, cover with a little cheese and a few rings of onion and repeat the layers until the ingredients are all used up. Press down lightly on the “towers”.
Turn the moulds out onto 4 side plates, drizzle over the oil and herbs and serve.

MAINS    back to top

Rack of Lamb with Thyme

Heat the oven to 200°C. Grate the bread and parmigiana and mix together.
Cut the tomatoes in half , sprinkle with salt, line them up in an ovenproof dish and top with the bread and cheese. Flavour with thyme leaves and drizzle over 30 g of the oil.
Bake the tomatoes in the oven for about 30 minutes until they form a golden crust.
Arrange the lamb in an oven dish, season with salt and pepper, slices of garlic, a little thyme and the remaining oil. Roast for 20 minutes, and serve with the tomatoes au gratin.

Fillets of Mullet with Leeks

Clean the leeks, cutting off the green part and slice into slightly oblique rounds. Supreme the orange and save a few curls of zest.
Fry the leeks in a non-stick pan with 20 g of the oil, season with salt and pepper, cover and cook over a low heat for around 15 minutes.
Arrange the softened leeks on a serving plate. Heat the remaining oil in the same pan, quickly fry both sides of the fish fillets and drizzle with a little wine. Add the orange segments and zest and cook for a further 2 minutes.
Place the fish on top of the leeks, pour over their cooking liquid and serve.

Pan-Seared Tuna with Balsamic Vinegar and Baby Salad Leaves

Wash the piece of tuna and remove any skin. Wash the salad leaves carefully, drain, dry and dress with 30 g of oil, a little salt and pepper. Arrange on a serving plate.
Heat the remaining oil in a non-stick frying pan with the clove of garlic, cut in half, and sear the tuna on all sides. Drizzle with the balsamic vinegar and take off the heat.
Take out the garlic and cut the piece of seared tuna into slices about 1 cm thick. Arrange the tuna slices next to the salad and pour the cooking liquid over them.