Menu November 2020

Menu November 2020

Appetizer: Bruschetta di peperoni grigliati

(= Grilled Bell Pepper Bruschetta)

Recommended wine: Cuvée Rosé non filtrato

Bruschetta di peperoni grigliati Ingredients for 4 people: 1 fairly large yellow bell pepper (approx. 600 g) 1 fairly large red bell pepper (approx. 600 g) 8 tbsp extra virgin olive oil (approx.) 3 tbsp balsamic vinegar of Modena 1 tbsp breadcrumbs 1 tbsp capers 2 cloves of garlic 1 sprig of parsley

Wash the peppers and cook them in the oven for about 20 minutes at 180 °C. Once removed from the oven, cover them with a damp cloth and leave to cool: in this way they will be easier to “peel”. Cut the peppers in half and remove all the seeds from inside. Now carefully remove the skins and cut the peppers into strips roughly 1 cm wide. Finely chop the garlic, parsley and capers, then add the breadcrumbs, 3-4 spoonfuls of extra virgin olive oil and the balsamic vinegar, mixing everything together well. Delicately dress the strips of pepper with this sauce. Toast 4 slices of homemade bread (about 1 cm thick) and then arrange the peppers on top of them. Finish off each slice with a “drizzle” of oil (3-4 tablespoons in all) and serve.

Appetizer: Olive piccanti al Finocchio

(= Spicy Olives with Fennel)

Recommended wine: Cuvée Rosé non filtrato

Olive piccanti al Finocchio Ingredients: Olives in brine Fennel seeds Dried chilli pepper Garlic Wine vinegar Extra virgin olive oil

For this recipe, first follow the procedure for the Olives Water and Salt, if you want to do them at home, or use ready-made olives in brine; strain and dry them. To season them, put them in a bowl with ½ a glass of wine vinegar per kg of olives. Keep them in the fridge for 24 hours, stirring from time to time, and then strain them again. Add a cup of olive oil for every kg of olives, plus fennel seeds, dried chilli pepper broken up by hand or ground, finely chopped garlic, and other spices – pepper, oregano – if you wish (seasoning according to your taste). Put the olives in glass jars and close them. Leave to marinate for a couple of days – they’re really tasty!

Appetizer: Olive acqua e sale

(= Olives Water and Salt)

Recommended wine: Cuvée Rosé non filtrato

Olive acqua e sale Ingredients: Grren olives Coarse salt

Choose olives that are intact, wash them, put them to soak in cold water with a handful of salt for 10-14 days; change the water every day. After this period of time they will have lost the majority of their bitterness. Strain them and put them in glass jars, in brine made as follows: for every kg of olives, 70 g of salt dissolved in 1 litre of water. Close each jar – the olives must be well covered by the brine – with a screw top and keep them in a cool place, away from the light. After 7-10 days (but taste them, and if they still seem bitter, extend the “treatment” for another 2 or 3 days) they will be ready to eat. If they stay well covered, in a cool place or the fridge, they keep for several weeks.