Recipes - Healthy food with EVOO "Masseria Don Vincenzo"

No, OGM! Yes, Organic! Yes, Biodynamic! Yes, VeganOK!
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Sardines in tomato sauce with herbs and sauce romanesco: sardine fillets, salt hot-pressed extra virgin olive oil "Masseria Don Vincenzo" by Tenuta Zimarino, pepper to taste, an orange and a lemon

Sardines in tomato sauce with herbs and sauce romanesco: sardine fillets, salt hot-pressed extra virgin olive oil "Masseria Don Vincenzo" by Tenuta Zimarino, pepper to taste, an orange and a lemon

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Filetto di Trota alla marinara Ingredienti per 2 persone: 200 g di vongole 2 filetti di trota di circa 250 g l'uno 10 pomodori Piccadilly 10 g di capperi dissalati 40 g di olive nere di Gaeta snocciolate 1 spicchio d'aglio 1 ciuffo di prezzemolo 1 peperoncino secco vino bianco secco 1 ciuffo di basilico 1 rametto di origano 3 cucchiai di olio extravergine di oliva Gran Cru Per Liliana sale e pepe

Filetto di Trota alla marinara Ingredienti per 2 persone: 200 g di vongole 2 filetti di trota di circa 250 g l'uno 10 pomodori Piccadilly 10 g di capperi dissalati 40 g di olive nere di Gaeta snocciolate 1 spicchio d'aglio 1 ciuffo di prezzemolo 1 peperoncino secco vino bianco secco 1 ciuffo di basilico 1 rametto di origano 3 cucchiai di olio extravergine di oliva Gran Cru Per Liliana sale e pepe

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Raspberry ice cream with EVOO Grand Cru "Costa dei Trabocchi"

Raspberry ice cream with EVOO Grand Cru "Costa dei Trabocchi"

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...and EVOO "Masseria Don Vincenzo" by Tenuta Zimarino

...and EVOO "Masseria Don Vincenzo" by Tenuta Zimarino

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Shanks with mushrooms: Ingredients for 3 people: Veal shanks 30g butter 3. 3 tablespoons extra virgin olive oil "Don Vincenzo" PDO Abruzzo Colline Teatine q white flour. b. white wine 1/2 cup 1 cup light broth 1/2 teaspoon of triple concentrated 1 small onion 1 small carrot a celery stalk 1 clove garlic thyme, rosemary, marjoram, sage tied bouquet 40 g. dried porcini mushrooms salt and pepper

Shanks with mushrooms: Ingredients for 3 people: Veal shanks 30g butter 3. 3 tablespoons extra virgin olive oil "Don Vincenzo" PDO Abruzzo Colline Teatine q white flour. b. white wine 1/2 cup 1 cup light broth 1/2 teaspoon of triple concentrated 1 small onion 1 small carrot a celery stalk 1 clove garlic thyme, rosemary, marjoram, sage tied bouquet 40 g. dried porcini mushrooms salt and pepper

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Shanks with mushrooms: Ingredients for 3 people: Veal shanks 30g butter 3. 3 tablespoons extra virgin olive oil "Don Vincenzo" PDO Abruzzo Colline Teatine q white flour. b. white wine 1/2 cup 1 cup light broth 1/2 teaspoon of triple concentrated 1 small onion 1 small carrot a celery stalk 1 clove garlic thyme, rosemary, marjoram, sage tied bouquet 40 g. dried porcini mushrooms salt and pepper

Shanks with mushrooms: Ingredients for 3 people: Veal shanks 30g butter 3. 3 tablespoons extra virgin olive oil "Don Vincenzo" PDO Abruzzo Colline Teatine q white flour. b. white wine 1/2 cup 1 cup light broth 1/2 teaspoon of triple concentrated 1 small onion 1 small carrot a celery stalk 1 clove garlic thyme, rosemary, marjoram, sage tied bouquet 40 g. dried porcini mushrooms salt and pepper

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Sea bream baked  Ingredients: 3/4 people 1 seabream about a pound 400 g of potatoes a lemon extra virgin olive oil "Costa dei Trabocchi" Grand Cru a couple of sprigs of rosemary, thyme and savory a glass of white wine salt pepper

Sea bream baked Ingredients: 3/4 people 1 seabream about a pound 400 g of potatoes a lemon extra virgin olive oil "Costa dei Trabocchi" Grand Cru a couple of sprigs of rosemary, thyme and savory a glass of white wine salt pepper

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Boiled chard, covered shrimp with lemon, parmesan cheese and EVOO Grand Cru "Per Liliana"

Boiled chard, covered shrimp with lemon, parmesan cheese and EVOO Grand Cru "Per Liliana"

Fillett with pepper light and Extra Virgin Olive Oil "Costa dei Trabocchi" by Bruna Cipriani

Fillett with pepper light and Extra Virgin Olive Oil "Costa dei Trabocchi" by Bruna Cipriani

Thay rice with curry, peppers, meatballs with herbs and extra virgin olive oil "Per Liliana" by Bruna Cipriani

Thay rice with curry, peppers, meatballs with herbs and extra virgin olive oil "Per Liliana" by Bruna Cipriani

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