Ingredients (4 pax):

  • 600 g of Tuscan bread
  • 1 anchovy fillet in oil for each slice of bread
  • extra virgin olive oil “Sasso San Pellegrino” or “Casale Lupi”
  • a few drops of vinegar on each slice of bread

Method

Wet the slices of bread and let them soften for a few minutes; if possible, use stale bread for a few days. Place the anchovy fillet, sprinkle with a few drops of vinegar and season with extra virgin olive oil.

Fusilli with olive and hazelnut pate

Fusilli with olive and hazelnut pate

Ingredients (4 people): 300 gr of fusilli 10 chopped hazelnuts Extra virgin olive oil "Sasso San Pellegrino" or "Casale Lupi" 3-4 teaspoons of "olive and hazelnut pate from the Norcia farm" Chilli powder to taste Grated Parmesan to taste Method Cook the pasta in...

Tuscia chickpea soup

Tuscia chickpea soup

Ingredienti (4 pax): 400 grams of chickpeas 200 gr of tomatoes 4 slices of bread 2 anchovies Chilli, garlic, rosemary Extra virgin olive oil "Sasso San Pellegrino" or "Casale Lupi" ½ glass of white wine Method Soak the chickpeas overnight. Cook them in salted water...

Vetrallese rabbit

Vetrallese rabbit

Ingredients (4 pax): A rabbit in pieces 100 gr of black olives 1 lemon 1/2 glass of white wine extra virgin olive oil "Sasso San Pellegrino" or "Casale Lupi" 2 teaspoons of olive pate Az. Agr. Norcia Garlic, rosemary, salt to taste Method Wash the rabbit, put it on...

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