recipes
VIRGIN
SPRING
oil from the olive
RECIPES
is26litresperpersonperyear(orhalfalitre
CREAMY SALMON PASTA
perweek),andItaliansconsume14litres.In
theUKweconsumelessthan1litreper 1packofCavatappidiSalmone
personperyear! 2leekswashedandchopped
TheHighlandsboastsoneoftheworld’s
1cloveofchoppedgarlic
leadingspecialistoliveoilretailers.Oil&
2tbspgoodqualityoliveoil
Vinegarstockalargerangeofthefinest
100gsmokedsalmoncutintostrips
RICOTTA & SPINACH
extravirginoliveoilsfromItaly,Spain,
Splashofwhitewine STUFFED PASTA SHELLS
Greece,FranceandevenSouthAfrica.Many
1smalltuboffreshcream
Handfuloffreshlygratedparmesancheese
oftheoilsaredisplayedinamphorasand
32largepastashells
500gspinach
canbepurchased‘ontap,’butcustomers
Cookthepastaaspertheinstructionsonthe
250glowfatricottacheese
areencouragedtotastebeforechoosing
packet.Gentlystewtheleeksandgarlicinolive
500glowfatcottagecheese
fromtheselectionofbottlesin-store(or
oiluntilsoft,thenaddthewineandallowto
600mltomatopastasauce–fromajarisfine!
bringintheirownbottlestofill). evaporate.Nowaddthecreamandsmoked
1cupofvegetablestock
Themostpopularextravirginoliveoilisa salmonallowcookgentlyuntilthesalmon 1tablespoonfinelygratedparmesancheese
fruitynumberfromtheBonseccoestatein
becomesopaque.Justbeforeservingstirthrough
Tuscany.Alsoadmiredisthepepperyoil
theparmesancheese.Servewiththecooked
Cookthepastainboilingwaterfor3mins,drain
fromtheMorgensterestateinSouthAfrica,
pastawithasprinklingofgroundblackpepper.
andcoolslightly.Preheatovento180°c.Oila
butthemostversatileofferingcomesfrom
shallowovenproofdish.Boil,steamor
Spain,madefromthefinestArbequina
microwavethespinach,drain,squeezeoutexcess
olives.Manyoftheoliveoilsareflavoured
liquidandchopfinely.Combinespinachwith
ricottaandcottagecheese,spoonthemixture
withsomeofnature’sfinestfruits,herbsand
intothepastashells.Combinesauceandstockin
spices.Afierychillioilisgreatforthose
thedish,thenplacethepastashellsindish,
searchingheat;oliveoilwithlemonforthe
sprinklewithparmesanandbakeforabout1
sweeterpalateandoliveoilwithbasilforthe
hourtillpastaistender.
herblovers.The‘Rolls-Royce’ofoliveoilsis
oneinfusedwithItaly’sextravagantwhite
truffles.Notcheap,this oildoeshowever
provideastunningcomplementtosalads,
meatsandrisottos!
Customerscanalsofeasttheireyesona
rangeofpre-packedoilsincludingthree
Novellooilsfromthefirstpressingofthe
firstharvestof2008.Extravirginoliveoil
alsogoesexceptionallywellwithmostofOil
MUSHROOM PASTA
&Vinegar’srangeofculinarydelightssuch
asbalsamicvinegars,driedherbsandspices,
1packofTorcettialFungoPorcino
pasta,olivesandantipasti. a73
1whiteonionchoppedfinely
2clovesofchoppedgarlic
See advert on page 45
2tbspgoodqualityoliveoil
100gbaconbits
Largehandfuloffreshmushroomssliced
1smalltubofcrèmefraîche
Freshparsleychopped
Cookthepastaaspertheinstructionsonthe
packet.Gentlyfrytheonionandgarlicinthe
oliveoiluntilsoft,thenaddthebaconand
mushrooms.Nowaddthecrèmefraîcheanda
glassofwhitewineandallowtosimmerand
reducealittle–cookforabout10-15minsona
gentleheat.Servewiththepastasprinklingthe
parsleyontop.
the north magazine 41
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