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Frantoio Gargiulo Srl © 2018. Tutti i diritti riservati - P.IVA 07359981219

RECIPES

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06/08/2018, 13:01



Graffe-all’olio-extravergine-d’oliva


 



INGREDIENTS:
  • SEMOLATE SUGAR 150gr
  • POTATO PASTA BIANCA 500gr
  • FLOUR MANITOBA 500gr
  • YEAST OF FRESH BEER 35gr
  • MILK to dissolve the yeast
  • EVO OIL 100gr
  • 4 EGGS
  • ARACHID OIL for frying
PREPARATION
First prepare the leavening dough with the yeast dissolved in warm milk and 100g of flour, knead it for a few minutes and then let it rise for an hour.
Cook the potatoes with their peel in water (for 40 minutes for classic cooking or 15 for pressure cooking).
Once cooked peeled and passed to the mill (thin mesh) while they are still hot.
Form a fountain with the flour, sugar and the crushed and warmed potatoes, where the oil will be placed, the beaten eggs and the yeast dough. Mix everything for about ten minutes and if necessary add a little more flour.
Place the dough in a bowl and let it rise for an hour covered with a cloth.
After the leavening time roll out the dough (ideally with a height of 1cm) on a floured surface and obtained with a dough cup of about 7cm diameter, many circles and imprint in the center the characteristic hole (proportionally 2cm).
Leave the donuts to rise for prima hour before frying them in plenty of peanut oil.
Once fried, let them dry for a few minutes on absorbent paper and still very hot pass them in sugar and cinnamon powder.
06/08/2018, 12:53



Fried-Mozzarella


 



A typical Neapolitan dish, full of history and tradition.
Poor but tasty ingredients, to brighten your tables and cater to the tastes of your guests.
INGREDIENTS:
  • 10 slices of bread 
  • 250 grams of mozzarella 
  • 2 eggs 
  • 2 tablespoons flour 
  • salt 
  • Syrrentum Extravirgin Olive Oil
Remove the crusts from the bread, cut the mozzarella and arrange on 4 slices of bread, making sure to keep the edges, then cover with the other slices of bread. Now press each sandwich in his hands, floured the edges with white flour and put them in cold water: this will seal them.Now put the sandwiches in a plate, beat the eggs with salt and pour over.When the bread has absorbed the eggs, fry in hot oil, switch to paper towels and serve immediately.
06/08/2018, 12:01



Spaghetti-garlic,-olive-oil,-red-pepper-and-tomato


 



The pasta with garlic, olive oil, red pepper and tomato is a very simple and tasty recipe to bring to the table in no time a tasty first course. 
It is simply to add tomatoes to the classic garlic and chili oil, and complete with parmesan and obviously to get a good result it takes quality ingredients, such as fresh garlic, olive oil extra SYRENUM and durum wheat spaghetti.

INGREDIENTS (serves 4):
  • 4 or 5 tomatoes
  • 360 g. Gragnano pasta
  • SYRRENTUM extra virgin olive oil Gargiulo q.b.
  • 2 or more cloves of fresh garlic
  • a spicy Campania’s red chili
  • salt q.b.
  • grated Parmesan cheese q.b. (optional)
Preparation:
Put on the fire water for the pasta and just boils add salt and cook the pasta.Blanch the tomatoes for a few minutes and then pass them under cold water, peel, then remove the seeds and cut into strips.
Peel the garlic and depending on how much you love its taste and its beneficial properties crush or slice it or chop it again and put the oil in a frying pan olive oil and chopped Campania’s chilli. Cook a few minutes but be careful not to burn the garlic.
Drop the tomatoes into the pan and cook a few minutes over high heat, the tomatoes must only warm up but do not discard. Drain the pasta keeping aside a little ’cooking water.
Pour the mixture into the pan with the tomato. Blow it up quickly, adding if needed a little ’cooking water. Serve immediately this tasty pasta. If you like you can completed with the Parmesan cheese.


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