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NEWS

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09/03/2019, 10:01

risotto; salmone; olio al Limone



Risotto-with-Salmon,-Avocado-and-Sorrento’s-Lemon-Oil-Blog-di-lapasticceramatta
Risotto-with-Salmon,-Avocado-and-Sorrento’s-Lemon-Oil-Blog-di-lapasticceramatta
Risotto-with-Salmon,-Avocado-and-Sorrento’s-Lemon-Oil-Blog-di-lapasticceramatta
Risotto-with-Salmon,-Avocado-and-Sorrento’s-Lemon-Oil-Blog-di-lapasticceramatta


 Risotto with Salmon and Sorrento’s Lemon Oil



We thank the Blog of LAPASTICCERAMATTA for having created this recipe with our IGP Sorrento Lemon Oil. Here is his recipe: https://blog.giallozafferano.it/lapasticceramatta/risotto-al-salmone-e-avocado-al-profumo-di-limone/

Ingredients

     320 g Carnaroli rice
     100 g Smoked salmon
      1/2 white onion
      1 Avocado
      q.s. Extra virgin olive oil with lemons from Sorrento Igp Gargiulo
      Extra virgin olive oil (Frantoio Gargiulo)
      8-10 Nuts (toasted)
      q.s. salt


For vegetable broth

      1 carrot
      1 onion
      1 Celery coast
      1 leaf Laurel


Preparation
   1) First prepare the vegetable stock: in a liter of water put the celery stalk, the carrot into pieces, the chopped onion and the bay leaf, cook for about 40 minutes.
2) Finely chop half an onion and then toast it in a saucepan with plenty of extra virgin olive oil Frantoio Gargiulo, add the salmon to one side of the casserole where you have moved the onion, let it dry and remove it, keep aside.
3) Now add the rice and toast it, then stretch with the vegetable stock filtered. 4) Peel and blend the avocado with a little broth, then emulsify with the IGP SORRENTO’S LEMON OIL of  Frantoio Gargiulo pouring it in flush, so you will have an avocado cream that you will add to the risotto, stirring and bringing it to cooking.
5) In the last minutes add the salmon, then turn off the stove and add plenty of IGP Sorrento’s Lemon oil Gargiulo, mix and serve with toasted walnuts.
28/02/2019, 17:56

olio al limone, limone, limone di sorrento, dessert al limone



Lemon-cake-with-Lemon-olive-oil-Gargiulo


 Lemon cake



This lemon dessert is fresh and creamy, does not need cooking, it is prepared in a few minutes and is ideal to impress your guests with an original dessert made with Sorrento’s IGP Lemon Oil.
Difficulty: Easy
Portions: 4
Preparation: 20 minutes

INGREDIENTS ( for 4 people)
  For the base:
  For the cream:
  •   White chocolate as required
  • The peel of a Lemon
Preparation:
    In a bowl mix the biscuits, previously crumbled, with the Sorrento’s IGP  Lemon Oil , and put the mixture to rest in the refrigerator. Meanwhile, pour the condensed milk and the honey into the freshly whipped cream and continue to blend with the electric whisk until a frothy mixture is obtained. Pour into a cup the mix of crumbled biscuits and lemon oil and form a compact layer, create a second layer with the cream and garnish with flakes of white chocolate and grated Lemon peel.
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.


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