Magnifico Recipes — extra virgin olive oil

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Fusilli with a hole
• 4 tablespoons of Redoro Extra Virgin Olive Oil
• 1 clove garlic
• 5 anchovies
• A handfull of walnuts
• Bread crumbs
• Sea salt

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Long Fusilli pasta and cook according to the package directions.
2. Heat 1 cup bread crumbs in a large skillet over medium heat for about 6 minutes (until the bread gets toasted).
3. After add 4 tablespoons extra virgin olive oil with the garlic cut in small pieces.
4. Last the anchovies and let cook for just a few minutes.
5. When the pasta is ready, add it to the pan and mix together with a sprinkle of salt and for stronger flavor, some chili flakes!
6. Add more extra virgin olive oil if necessary.

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Fusilli col Buco
• 4 tablespoons of Redoro Extra Virgin Olive Oil
• 4 small sized eggs
• Lots of grated parmigiano or pecorino (or both!)
• Parsley
• Sea salt
• Fresh grounded pepper
• 1 tablespoon milk

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Long Fusilli pasta and cook a few minutes less than the package directions.
2. In the meantime break the eggs in a container and mix them with 3 tablespoons extra virgin olive oil, a handful of grated parmigiano/pecorino, some finely chopped parsley, 1 tablespoon milk, a pinch of sea salt and fresh grounded pepper.
3. Drain the pasta and put it the eggs mixture and stir together.
4. Heat 1 tablespoons extra virgin olive oil in medium sized pan over low-medium heat and add the pasta-egg mixture.
5. Let it cook covered for about 15 minutes, then when you see the egg has hardened a bit, flip it by helping yourself with the pan’s cover (or a dish…it has to be a flat surface).
6. Let it cook on the other side for about 10 more minutes at low heat then serve and enjoy!

SERVE 2

• 1 cup (200 grams) of Tenuta Margherita Ermes Rice
• Agricola Piano Extra Virgin Olive Oil
• 5 zucchini
• 1 onion
• Sea Salt

DIRECTIONS

1. Pour water and rice into a pot (the water must exceed rice by at least 3 fingers). Add a little bit of salt, and bring to a boil. Cook covered for about 35 minutes.
2. In the mean time cut 4 zucchini(leave 1 for later) and the onion in big pieces and let them cook in hot water for about 20minutes with a pinch of sea salt.
3. When they soften enough add them in the blender along with 2 tablespoons extra virgin olive oil and a little bit of the water.
4. Blend for no more than 2-3 minutes, until a fairly thick, smooth purée has been achieved.
5. Cut the last zucchini in small cubes and brown them in a pan with 1tablespoon extra virgin olive oil and a sprinkle of salt.
6. When the rice is ready, mix it with the zucchini cream and top it with the fried zucchini cubes!

SERVE 2

• 1 cup (200 grams) of Tenuta Margherita Ermes Rice
• 2 tablespoons of Agricola Piano Extra Virgin Olive Oil
• 5,6 oz re-cooked small peas
• Fresh Burrata
• Sea Salt

DIRECTIONS

1. Pour water and rice into a pot (the water must exceed rice by at least 3 fingers). Add a little bit of salt, and bring to a boil. Cook covered for about 35 minutes.
2. In the mean time cook the pre-cooked peas for about 5 minutes with 2 tablespoons extra virgin olive oil then add the peas to a blender along with another bit of olive oil.
3. Blend for no more than 2-3 minutes, until a fairly thick, smooth purée has been achieved.
4. Place the purée in the dishes and top it with the rice and the fresh burrata!

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Smooth Paccheri
• 1 tablespoons of Redoro Extra Virgin Olive Oil
• 1/2 Agromonte Sicilian Pesto

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Paccheri pasta and cook according to the package directions.
2. Heat 1 tablespoons extra virgin olive oil in a large skillet over low-medium heat with the Agromonte Sicilian Pesto for about 5minutes.
3. Add the cooked pasta, stir and serve!

SERVE 2

• 1 cup (200 grams) of E'Viva Smooth Paccheri
• 3 tablespoons of Redoro Extra Virgin Olive Oil
• 1 clove garlic
• 20 small Cherry Tomatoes
• 1 Burrata
• Lots of Basil
• Sea salt

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Paccheri pasta and cook according to the package directions.
2. Heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium heat with the garlic.
3. Cut about 10 of the tomatoes in half, the rest leave them whole and put them all together in the pan. Cook covered for about 20minutes with a pinch of sea salt, until the tomatoes becomes soft.
4. In the meantime cook the Paccheri al dente, drain them and fill them with the fresh burrata (the inside part of the burrata, which is creamier).
5. Top the Paccheri with the tomatoes and lost of fresh basil!

SERVE 2

• 1 cup (200 grams) of E'Viva Smooth Paccheri
• 3 tablespoons of Redoro Extra Virgin Olive Oil
• 1 clove garlic
• 10 oz Pumpkin
• 1 Italian Sausage
• Fresh Rosemary
• Sea salt & fresh grounded pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Paccheri pasta and cook according to the package directions.
2. Heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium heat with the garlic.
3. Cut the piece of pumpkin in smaller pieces and add them to the pan. Let it cook for about 20minutes covered, until the pumpkin becomes soft.
4. Put the pumpkin in a blender and blend it with some fresh rosemary, a pinch of salt and some fresh grounded pepper.
5. In the meantime, decompose the sausage and let it cook in the pan then add the pumpkin puree you just made. 
6. Last add the cooked pasta.
7. Stir everything together and serve, grinding pepper over the pasta.

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Penne Rigate
• 2 tablespoons of Agricola Piano Extra Virgin Olive Oil
• 4 oz. thinly sliced guanciale
• 1 cup of small peas
• Half glass of heavy cream
• Sea salt & fresh grounded pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Penne pasta and cook according to the package directions.
2. Heat 2 tablespoons extra virgin olive oil in a large skillet over low-medium heat. Add the guanciale and let it brown then add the peas and cook for about 15minutes.
3. Add the cream and a pinch of sea salt. Wait for the cream to thicken the add the cooked pasta
4. Stir everything together and serve, grinding pepper over the pasta.

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Penne Rigate
• 2 tablespoons of Agricola Piano Extra Virgin Olive Oil
• 1 clove garlic
• 2 zucchini, sliced into thin thick strips
• About 30 small sized shrimps
• Sea salt & fresh grounded pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Penne pasta and cook according to the package directions.
2. Heat 2 tablespoons extra virgin olive oil in a large skillet over low-medium heat. Add the garlic and cook until golden, about 2 minutes.
3. Add the zucchini to the pan with a pinch of salt and let cook for about 15 minutes covered.
4. Add the shrimps with a half glass of white wine and let cook for about 8 more minutes.
5. Last add the pasta with 1/2 cup of cooking water.
6. Stir everything together and serve, grinding pepper over the pasta.

INGREDIENTS for 2 people

• About 200gr of Tortiglioni pasta by E'Viva
• 1 Artichoke
• Lots of Pecorino cheese
• Guanciale
• Extra Virgin Olive Oil by Redoro
• Salt

INSTRUCTIONS

1. Cut the guanciale in cubes (about a hand full) and let it brown in a pan until it leaves all its fat.
2. In a separate pan sauté the chopped artichoke with a couple spoons of extra virgin olive oil and some of the fat from the guanciale.
3. In the meantime boil the water for the pasta with some salt and add a couple spoon of the boiling water to the artichokes.
4. When the pasta is ready (follow the cooking time on the pasta box) drain it, add it to the artichokes and add the grated pecorino cheese with some more cooking water to let the cheese melt and create a creamy sauce.
5. Stir well and turn off the heat. Add the guanciale before serving and enjoy!

SERVE 2 

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Fusilli pasta and cook according to the package directions.
2. Separate the sausage and cut the the artichokes in small pieces.
3. Heat 2 tablespoons extra virgin olive oil in a large skillet over low-medium heat. Add the sausage and the asparagus and cook for about 20 minutes.
4. Sprinkle some salt and pepper and add 1/2 cup of cooking pasta water.
5. Last, add the pasta to the pan and mix together adding some fresh grounded parmigiano if preferred. Enjoy!

INGREDIENTS for 2 people

• About 200gr of Casarecce pasta by PastaCuomo
• Agromonte Arrabbiata sauce
• Extra Virgin Olive Oil by Agricola Piano
• A clove of garlic
• Salt

INSTRUCTIONS

1. Brown a chopped piece of garlic in a pan with a couple spoons of Piano Extra Virgin Olive Oil.
2. Add the Agromonte Arrabbiata sauce as needed and sprinkle of salt.
3. Let the sauce cook at low heat and covered until it becomes thicker.
4. In the meantime boil the water for the pasta with some salt.
5. When the pasta is ready (follow the cooking time on the pasta bag) drain it, add it to the sauce and mix together before serving.