All Recipes

Pre-heat the oven at 375 degrees.

Clean the mushrooms with a damp cloth and cut them into slices. Heat a generous tablespoon of Extra Virgin Olive oil in a non-stick frying pan and brown the garlic briefly, add the mushrooms and cook for 3 minutes. When cooked, add salt and pepper to taste.

Place the slices of bread on a baking sheet using parchment paper, season them with a little Monini Extra Virign Olive oil, place the mushrooms over them and sprinkle with the cheese. Bake until the cheese is completely melted – approx. 4 minutes. Serve immediately.

Preheat your oven to 350ºF and press your unbaked pie crust in a 9-inch pan. (You can use an unbaked store-bought crust if you like.)

In a food processor fitted with an “S” blade (or in a high-speed blender), combine the dates, nocellara olive oil, maple syrup, flax seeds, 1/2 cup of the pecans, and salt. Process until the dates are broken down and you have a relatively smooth batter. Then add oat milk and process until well combined and smooth.

Pour 3/4 cup of the pecan halves into the pie crust and spread them out evenly. Pour the batter over the pecans and use a spatula to smooth it evenly. Top the pecan pie filling with the remaining 1/4 cup of pecans– I like to crush them between my fingers and sprinkle them over the top so that the little pieces are evenly distributed.

Place the pie in the oven to bake at 350ºF for 45 minutes. When it’s done baking the top should look drier and the edges of the filling will be firm to a light touch.

Allow the pie to cool completely, for at least 2 hours. You can put it in the fridge to speed the process if you’d like to. Slice the pie and serve chilled or at room temperature.

Leftover pie should be covered and can be stored on the counter for up to 3 days, or in the fridge for up to a week.

Grill the turkey slice on both sides on a hot griddle brushed with a little oil, then set it aside to cool. Meanwhile, clean, wash and dry the fennel. Keep some of the fronds aside.

Thinly slice the fennel and pour it into a bowl. Wash and dry the apple, then, without peeling it, cut it into cubes and sprinkle with a little lemon juice. Add them to the fennel. Cut the meat into strips or cubes and add it to the ingredients in the bowl. Cut the bread into cubes and add them to the salad (if you prefer, you can toast it for a minute, it will be crispier).

Prepare the dressing by emulsifying 1 and ½ tablespoons of oil, 1 tablespoon of lemon juice, 1 teaspoon of mustard, ½ tablespoon of honey, a pinch of salt and a sprinkling of pepper. Pour the resulting sauce over the salad and mix carefully. Serve garnished with the fronds you kept aside.Wash the parsley and dry it. Peel the garlic. Mince the garlic and parsley together also using a blender if you want.

Wash and dry the tomatoes and arugula.

Cut the tomatoes into wedges, place in a bowl and season them with a drizzle of extra virgin olive oil.

In a large pot let cold water to boil, add salt and add the orecchiette. Cook according to the package cooking time.

When the orecchiette are ready, drain and add them to the bowl with the chopped tomatoes and arugula.

Mix everything together and, if necessary, add a little more extra virgin.

Serve the pasta and add a generous portion of grated ricotta cheese on each plate.

Heat 2 tbsp of extra virgin olive oil in a large frypan over medium heat, add the thinly sliced zucchini and 1-2 bruised garlic cloves and cook, stirring, for 5-6 minutes or until golden.

Season with salt. Discard the garlic and set aside.

Meanwhile, bring a large saucepan of salted water to the boil. Add in 0.88 lbs Trofie pasta and stir well. Cook, stirring occasionally, until al dente (generally 1 minute less than the cooking time recommended on the packet).

When the pasta is ready, return the frypan with the green squash to medium heat. Using a slotted spoon, transfer the pasta straight to the frypan, dragging a little of the cooking water with it, then toss well to combine with the oil and zucchini.

Remove the pan from the heat and add the pecorino. Stir vigorously to allow the residual heat from the pan to melt the cheese and create a luscious sauce.

Add the chopped olives and stir through. Divide among bowls and serve immediately with a good grinding of fresh black pepper, lemon zest and drizzle with the remaining extra virgin olive oil. Garnish with basil leaves.

Thinly slice the meat from the salmon tail, proceeding with small horizontal cuts.

Arrange the slices on a tray, season with oil, salt, pepper and a few drops of lemon juice and leave to rest in the refrigerator.

Meanwhile, season the ricotta with the chopped pistachios, salt, pepper and oil.

Take the salmon carpaccio, place a small amount of filling on each slice and roll them up to form rolls. Complete the dish with a drizzle of oil and plenty of balsamic glaze.

Prepare the ravioli filling by blending the ricotta with previously blanched asparagus, Parmesan cheese, eggs, salt and pepper to taste.

Create small piles of filling on the sheet of dough and begin making the ravioli, taking care to seal them well, passing water along the edges before cutting them.

While the water comes to a boil, melt the butter in a large pan with three tablespoons of oil, add a clove of garlic to flavor the sauce and cook the remaining asparagus.

Boil the ravioli in the water, then sauté them in the pan with their sauce and, off of the heat, sprinkle with Parmesan cheese.

Once plated, embellish the ravioli with a few drops of balsamic glaze.

First remove the skin from the slices of swordfish, clean and dry the slices well by dabbing with paper towel. Wash the parsley, peel the garlic and chop finely.

Prepare the seasoning in a bowl, mixing the extra virgin olive oil with the lemon juice, chopped parsley and garlic and a pinch of salt. Lay the slices of swordfish on the sauce and leave them to marinate.

Meanwhile, wash and cut the cherry tomatoes, slice the onion and toss them in a large pan. To avoid them from releasing a bitter taste, add the pitted olives only when almost done cooking. Add a tablespoon of chopped parsley and salt to taste, turn off the heat and let it rest.

Take the slices of swordfish one by one, drain them from the marinade, and cover them in breadcrumbs by pressing lightly with your hand on both sides so that it adheres well to the fish.

Fry the slices of breaded swordfish in hot oil for a few minutes per side, let them dry on a paper towel and serve them accompanied by two tablespoons of cherry tomatoes.

Boil the lentils and spelt in salted water. Drain and let cool before putting everything in a large serving dish.

Add the green olives, the artichokes cut into small pieces, the onion cut into very thin slices and the shaved Pecorino cheese and plenty of extra virgin olive oil. Mix well and adjust salt, pepper to taste.

The spelt and artichoke salad is best served cold, so it should be stored in the refrigerator before serving.

In a glass of warm water, dissolve the yeast together with salt, sugar and three tablespoons of oil.

Use a large bowl to knead the flour with the chopped olives and the yeast. You may need to add some water for better kneading.

When you have obtained a nice dough, shape it into small sandwich breads, using the palms of your hands. Slice them with a knife to facilitate leavening and let them rest for at least three hours in a warm environment.

Cook in preheated oven at 425°F for the first 10 minutes and continue cooking at 350°F for another 18-20 minutes.

To prepare the shells, cut two small avocados in half lengthwise and extract the pits, gently piercing them with a knife to avoid damaging the shell. With the help of a spoon, take the avocado pulp, cut it into cubes and place it in a medium-sized bowl, while keeping the shells intact and emptied.

Toast just the pine nuts for just a few minutes on medium heat in a non-stick pan and boil the prawns for a few minutes in a pot of salted boiling water. Once the prawns have been cooked, let them cool and peel them.

Wash and dry the lettuce, cut the onion into very thin slices and put all the ingredients in the bowl with the avocado pulp. Season with an emulsion made with the juice of half a lime, extra virgin olive oil and salt.

Fill the empty shells of the avocados with the mixture and serve one for each of your guests.

Carefully clean the artichokes, removing all the hardest outer leaves and the filaments of the stalk to be left attached. Remove their tips and empty their inner prickly fibers using a corer.

As you proceed with cleaning the artichokes, soak them in water acidulated with lemon juice to prevent them from turning black.

In a fairly large saucepan, bring a liter of water with a liter of white wine to boil, then add the aromatic spices.

Dip the cleaned artichokes in boiling water, lower the heat a little and cook for 7 or 8 minutes. After making sure that they are properly cooked, drain them and let them dry on paper towels, covering them to prevent them from blackening in contact with the air.

Arrange the artichokes in a jar with a bay leaf and a few grains of pepper and cover them to the brim with a good quality extra virgin olive oil. You can serve them immediately as an appetizer or keep them until the next time you want to serve them!