Ingredients for 4 persons
— 300 gr. of Onano lentils
— 2 onions
— 2 cloves of garlic
— 1 tomato
— Extravirgin olive oil Comasta
— 1 stick of celery, sage, salt, pepper, 1 litre of broth
Boil the lentils in salty water adding two sage leaves, a stick of celery and a clove of garlic. Meanwhile chop a clove of garlic with a medium sized onion and brown in a a large frying pan in 5 tablespoons of oil. The add the peeled and chopped tomato, the lentils with some of their water and the litre of broth. Cook for about 15 minutes, add salt and of pepper to taste, then pour it into the blender. Add some extra broth if necessary to achieve the right consistency.
Serve with bread croutons fried in the extravirgin olive oil.
Add a drop of raw Comasta extravirgin olive oil.
Ingredients for 4 persons
— 350 gr. Purgatory beans
— Comasta” or “Tarkun” extravirgin olive oil
— Onion, salt and black pepper
Cover the beans with cold water, add a pinch of salt and slowly boil for 1 hour in a covered saucepan. Drain the beans and add some slices of raw onion. Season with “Comasta” or “Tarkun” extravirgin olive oil and a sprinkle of black pepper.
Ingredients for 4 persons
— 4 slices of beef fillet,
— Tarkun extra virgin olive oil
— Onion, celery, parsley, pepper and salt.
Chop the onion, the celery and the parsley, put the slices of fillet on top in a plate with Tarkun extra virgin olive oil and leave to marinate with salt and pepper for approximately 5 hours. Grill for 10 minutes on both sides under a high flame and serve with a drop of Tarkun extra virgin olive oil alongside the meat.
Ingredients for 4 persons
— 1 sliced onion
— 1 cloves of garlic
— 2 courgettes
— 2 carrots
— 2 potatoes
— 1 turnips
— 1 stick of celery
— 1 bunch of herbs
— 4 spoons of Comasta extra virgin olive oil
— 1 spoon of flour, salt, pepper, parmisan cheese, basil and parsley
Fry the onion with 4 spoons of Comasta extra virgin olive oil in a pan and when it turns golden, add the spoon of flour and mix well. Add all of the vegetables cut into small pieces, add 700 ml of water, add salt and pepper and cook on a low flame until all of the vegetables are cooked, mix every now and again. Serve with grated Parmisan cheese.
Add some Comasta extra virgin olive oil to the dish.
Ingredients for 4 persons
— 2 giltheads
— 300 gr. Mussels
— 300 gr. Mini prawns
— 2 potatoes
— 1 clover of garlic, and as much chopped parsley as you like
— Oro di tuscia extra virgin olive oil
Clean the giltheads and put the mini prawns and the mussels previously boiled into the stomach of the fish together with a piece of garlic and some parsley, a pinch of salt and a drop of Oro di Tuscia extra virgin olive oil. Then add the potatoes previously boiled and cut into small cubes. Serve.
Ingredients for 4 persons
— 200 g spelt
— Comasta extravirgin olive oil
— 1 bone of ham (or bacon as required)
— 1 carrot
— 1 onion
— 4 tomatoes
— Celery, pecorino and salt
Wash the spelt in cold water, leave to soak for at least 6 hours with double the amount of water of the volume of the grains, cook in the soaking water on a low flame, lower the flame, salt to taste and cover the pan and continue cooking on a moderate flame for around 1 hour. Add the washed vegetables, and the bone of ham (or bacon).
Continue cooking on a moderate flame. When ready to serve, remove the bone and add the grated pecorino cheese.
Add a drop of raw Comasta extravirgin olive oil.
Ingredients for 4 persons
— 500 g Phaseolus beans
— 3 spoons of Tarkun extrevirgin olive oil,
— 1 onion, 2 cloves of garlic, 1 carrot and a stick of celery
— 2 freshly chopped tomatoes (around 300 g)
— Some sage leaves a little rosemary.
— Some toasted bread croutons
Leave the Phaseolus beans to soak for about 8 hours and then drain them. Place the extravirgin olive oil (three tablespoons) in a pan and softly brown the onion, garlic, a carrot and the celery. After a few minutes, add the fresh chopped tomatoes, the sage leaves and the Phaseolus Beans. Cover with a litre of water; when it boils lower the flame and cook for a further three quarters of and hour. Once cooked, blend half the beans in the blender and then replace them in the pan. Add a drop of Tarkun extravirgin olive oil, a clove of garlic and rosemary to flavour.
Ingredients for 4 persons
— 500 gr. chickling
— Comasta extra virgin olive oil
— 2 fresh tomatoes cut into squares (approx. 250 g)
— 100 gr. of ham
— 1 onion
— 1 carrot
— 1 stick of celery
— 2 cloves of garlic
— Parsley, basil, oil, salt and pepper
Leave the chicklings to soak the night before.
Drain the water used to soak the chicklings and pour into a pan with cold salty water and bring to boil. Turn down the flame and cook for approximately 35 minutes. In the meantime prepare the sauce by frying the chopped herbs in some extra virgin olive oil, add the chopped ham and cook on a high flame. Then add the tomatoes, some salt and pepper and continue to cook for ten minutes. Blend a couple of ladles of chicklings with some of their cooking liquid and add once again to the pan. Add the sauce and cook for 15 minutes to flavour the mixture.
Serve with bread croutons. To flavour, add some Comasta extra virgin olive oil.
If it is prepared the day before it is even more tasty.
Ingredients for 4 persons
— 300 g of chickpeas
— 300 g of peeled chestnuts
— 1 garlic
— Tarkun Extravirgin olive oil
— Salt, black pepper and rosemary
Soak the chickpeas in cold water and salt the previous evening, drain them and cook them in a pot on a low flame for 3 hours making sure the water covers them by two fingers. In the meantime boil the chestnuts with their skins, remove them from the flame and peel them, peeling also the internal layers. Brown the garlic in a casserole in two spoons of Extra Virgin Olive oil, then pour the content into the pot with the chickpeas, when these are no longer hard, together with a sprig of rosemary, Add salt to taste and pour in the chestnuts. Blend in the mixer two tablespoons of chickpeas and some chestnuts to make the soup creamier and you leave to season for 10 minutes. Serve the soup hot with some black pepper and a drop of Tarkun extravirgin olive oil.