When I prepared a tomato-garlic salad Yesterday, I found out that early, still very green, hot olive oil perfectly matches fresh garlic. So I had to cook spaghetti aglio olio Peperoncino for today. Since Angi always cooks in the evening, she was happy to leave the kitchen to me for once.
Ingredients for 2 persons:
250 g spaghetti
2 ml sea salt
4 fresh garlic cloves
1/3 Bunch of Italian parsley
1 chili pepper (Tabasco)
1 ml Angis rosemary Salt (coming soon to our product range)
50 ml Campo-Remo olive oil (if still available the early green, hot olive oil)
1 piece Vezzena Stravecchia (or as a stopgap parmesan)
Preparation the spread lasts approx. 30 minutes. –> Here to the video: Https://youtu.be/aSB6GOzARcI the spaghetti. Wash the Italian parsley, then pluck the leaves and cut them coarsely. Peel the fresh garlic cloves, then cut into slices and finely chop. Cut the chili very finely. Add the sea salt to the hot spaghetti, adding the spaghetti and completely immerse it with a cooking spoon. Good spaghetti need ca. 13 min. Until you're al dente. But that should be on the pack. In a pan, gently heat the campo-Remo olive oil and add the garlic and chili. The garlic must not become brown! On the gas stove I only heat at intervals. After a few minutes, add the Italian parsley and stir but do not fry. Finely plan the Vezzena cheese. If the spaghetti is al dente, pour out the water and put the spaghetti in the pan with the garlic sauce and stir. Serve the spaghetti aglio olio Peperoncino and Darüberstruen the Vezzena cheese.
The freshly squeezed olive oil, with its intense green colour, reminded me of something fresh, like a caprese salad. In order not to affect the taste of good tomatoes, I prefer fresh milky cow mozzarella to buffalo mozzarella.
Ingredients for 2 persons:
2 small tomatoes from the fresh market
1 fresh milky mozzarella from cow's milk
Fragrant basil from the garden
Angis Herb Salt (coming soon in our product range)
Campo-Remo Olive oil (here the first pressing, fresh and intensive green)
Wine vinegar (We also offer soon)
Preparation depending on love and enthusiasm, the spread lasts 15-30 minutes. Slice the fresh tomatoes. Halve the Kuhmozzarella and then cut into slices. Wash and provide basil. Put the tomato slices and Mozzarellascheiben on the plate alternately. The herb salt sparingly sprinkle. The provided fragrant Basil Dazulegen. Pour the wine vinegar over it and pour the fresh Campo-Remo olive oil in a fine line over it.
The tea from Campo-Remo olive leaves tastes fresh as well as pronounced olives and is digestible. North of the Alps, olive leaf tea is no longer so well known, but we also became so familiar with us in the Middle Ages of Hildegard von Bingen in the 12th century. It was recommended in the 19th century. In the olive leaf, the bitter oleuropein occurs in an even higher concentration than in the olive. However, due to the duration of the pulling letting, the bitter taste can then be influenced.
Ingredients for 1 liter of Tea:
5 tbsp olive leaves finely cut
Boiling water to pour over
10-20 min Pull for bitter tea
or 5-8 min for fine tea
With honey after sweetness if desired
Preparation for the tea, the dried olive leaves should be finely cut or bumped. The amount should be much higher than with other herbal Teas. Omit with hot water and leave to draw for a long time, as the substances are difficult to dissolve from the leaves. The duration also depends on the personal taste, as more and more bitter substances are dissolved from the leaves over Time. Those who prefer a thin sweet tea should not leave it for more than 8 minutes and can still sweeten with honey.
160 gr Wild boar prosciutto stagionato (dried Boar Ham) from our neighborhood Friuli
A hand full of Ruccola
Parmesan in a piece
A few dried tomatoes
2 tbsp pine nuts
A lemon slice
Fresh Pepper Ground
Campo-remo Olive oil
2 La Rosa dell ' Imperatore al Sesameo (sesame bread) from our neighborhood South Tyrol
Preparation depending on love and enthusiasm, the spread lasts 15-30 minutes. Remove the dried meat 1/2 h from the refrigerator before eating. Halve the Rolls Horizontally. Cut the dried tomatoes into small strips. Ruccola Wash and Provide. Cut a slice of lemon. Place the meat directly on the Plates. Roast the pine nuts with the buns (on the inside). Lemon over the Carpaccio Pour. The sliced dried tomatoes Daüberlegen. The roasted pine nuts Sprinkle. Plan or Gouda the Parmesan. Ruccola on it. Grind the fresh pepper over it and dribble the fine campo-remo olive oil over it.