Recipes with great oils from great chefs!

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Recipes

Spaghetti with rapini and tuna bottarga
Serves 4

5 ounces rapini
¼ cup Corona extra virgin olive oil
14 ounces clams, scrubbed
3 minced garlic cloves
14 ounces spaghetti
2 Tablespoons minced parsley, divided
1 Teaspoon chili pepper
1 Tablespoon tuna bottarga

1. Put a large pot of water on to boil
for the spaghetti.

2. Boil the rapini until tender. Drain.

3. Put the spaghetti in to cook. It will
take about 8 to 10 minutes until it is
al dente.

4. In a large skillet heat 1-1/2 teaspoons of Corona extra virgin
olive oil over moderate heat. Add the garlic and cook.

5. Add the clams. When they are all open -- THROW AWAY
ANY THAT DO NOT OPEN -- add the rapini, 1 Tablespoon
parsley, and chili pepper.

6. Drain the spaghetti and add to the skillet with the clam and
rapini sauce. Stir to spread the sauce and warm through.

7. Transfer to a warm serving bowl, sprinkle with 1 Tablespoon
parsley and grated bottarga, and finish with the Corona extra virgin
olive oil.

Lentil Soup
Serves 4-6

1 large carrot
1 red onion
2 celery stalks
1 garlic clove
Bardi extra virgin olive oil
1 lb. rainbow lentils
4 cups chicken broth
½ cup tomato sauce
Salt and pepper to taste

1. Grind the vegetables to a paste
and braise them with Bardi extra virgin
olive oil in a large saucepan.

2. Add the lentils, chicken broth, and
tomato sauce. Cook until the lentils
are tender, about 1-1/2 hours. Add salt
and pepper to taste.

3. Serve hot in a nice bowl and finish with more fresh Bardi extra
virgin olive oil.

Artichoke Salad
Serves 4

16 small artichokes, cleaned
2 white celery stalks
1 bunch of baby arugula
½ cup of Paradiso extra virgin olive oil, plus
a few drops more for finishing
Juice of two lemons
½ teaspoon Dijon mustard
Salt and pepper to taste
4 oz. shaved Parmesan cheese

1. Thinly slice the artichokes and the celery. Arrange them on a
large plate and add the baby
arugula.

2. Make the dressing: Whisk together the Paradiso extra virgin
olive oil, lemon juice, Dijon mustard, and salt and pepper.

3. Dress the salad with it. Top with the Parmesan cheese, and
drizzle a few more drops of Paradiso extra virgin olive oil on top.

Chef Antonio Mure'

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“I love to cook and finish my
dishes with this extra virgin
olive oil. Its perfume and
flavor embody the real
taste of Italian products I
grew up with”

Chef Nicola Mastronardi
vincentiristorante.com

“My dishes wouldn’t taste
the same if I didn’t finish
them with some of this extra
virgin olive oil. It gives a
touch of elegance and a
peculiar flavor”

Chef Antonio Mure'