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Ingredients for (4 people): <\/strong><\/p>\n How to make it: <\/strong><\/p>\n Buon Appetito.<\/p>\n For this pasta we used Wholygreens’ vegetable pasta, made from spinach. Delicious with grilled asparagus, mint leaves, and hazelnuts. A double portion of vegetables!<\/p>\n Ingredients for 4 people:<\/strong><\/p>\n How to make it<\/strong><\/p>\n Lemon plays a big role in the life of Jadis from The Lemon Kitchen.<\/a> She’s dived back into the kitchen and made us a lovely recipe with vongole, or clams, using our lemon oil.<\/p>\n Ingredients for (4 people): <\/strong><\/p>\n How to make it: <\/strong><\/p>\n Delicious combined with spaghetti with a bit of parsley.<\/p>\n Buon Appetito.<\/p>\n In this recipe, flavors are juggled together. The saltiness of the anchovies and sardines is enhanced by the sweet flavor of raisins and fennel seed.<\/p>\n Ingredients for 4 people<\/strong><\/p>\n <\/p>\n How to make it:<\/strong> <\/p>\n <\/p>\n Risotto funghi porcini<\/p>\n The perfect risotto takes time, attention, and a bit of patience. But the result is well worth it. A combination of the tastiest winter flavors.<\/p>\n Serves 4 to 6<\/strong><\/p>\n Super tasty, vegetarian, and this recipe basically always works. You make it, of course, with our premium extra virgin olive oil, riso Acquerello<\/a> and oak-aged balsamic vinegar from Modena<\/a>. Good ingredients are half the job.<\/p>\n Riso Acquerello is one of the best and most well-known rice producers in Italy. According to star chefs, it’s the Ferrari of risotto rice. After harvest, the carnaroli rice undergoes a year of aging in special cooling silos. As a result, this rice loses very little starch during preparation and absorbs a lot of moisture. The grains don’t stick together, but ‘ballano in bocca’: they dance in the mouth. Due to the high absorption capacity, the grains grow significantly in size and all the flavor ends up inside the grain instead of outside it. That’s exactly what you want.<\/p>\n Before you start, a quick side note about risotto. Don’t stir it with a fork in the pan. That damages the grain (and the pan too, of course). Make broth in a small pot, put the rice in water, maybe stir briefly with a wooden spoon, and then leave it alone. Definitely don’t stir when the rice isn’t covered with broth. Mamma mia, it’s not fried rice.<\/p>\n And yes, a nice bottle of white wine belongs too. Risotto should swim a little.<\/p>\n Ingredients for (2 people): <\/strong><\/p>\n How to make it:<\/strong><\/p>\n Buon Appetito.<\/p>\n Sea bass is a beloved fish in Italy. The silver skin of sea bass is so tasty that it’s a shame to remove it. This recipe is simple but stunningly delicious.<\/p>\n How to make it.<\/strong><\/p>\n Toscanini is perhaps the best-known Italian restaurant in the Netherlands, and this recipe from them is really worth trying. Hence this recipe for a Trenette al Pesto. Trenette is a type of pasta similar to Tagliatelle or Linguine.<\/p>\n Ingredients (4 people)<\/strong><\/p>\n For the pesto For the pasta<\/strong><\/p>\n How to make it.<\/strong><\/p>\n In autumn you find them in all shapes and sizes: pumpkins. For this recipe we used the orange Hokkaido pumpkin, which has a nice sweet flavor. But you can of course also use the old-fashioned butternut squash.<\/p>\n Ingredients: How to make it.<\/strong><\/p>\n Do you also love pasta pesto but sometimes want a bit of variety? Then try this spaghetti with pesto made from walnut and sage. The fresh flavor of lemon and zucchini rounds it off perfectly.<\/p>\n Ingredients: How to make it.<\/strong><\/p>\n We love baking with olive oil. Using extra virgin olive oil instead of butter makes the cake wonderfully moist. This orange-olive oil cake with thyme and blueberry is fresh, savory, and sweet at the same time. Something different from the standard birthday cake.<\/p>\n Ingredients: How to make it.<\/strong><\/p>\n <\/p>\n Vegetables are perfect for frying. The outside dries out and becomes crispy, while the inside stays juicy. These fried artichokes are a delicious example of that. The flavor is very subtle and juicy, you’ll keep wanting to eat it. You can also use oLivery oil for frying, but you can also use another vegetable oil. This recipe comes from the book ‘Vet’ by writer Bas Robben.<\/p>\n Ingredients for (6 people): <\/strong><\/p>\n How to make it:<\/strong><\/p>\n 1. First make the aioli. Preheat the oven to 200 \u00b0C. Put the bulb of garlic in a small oven dish and fill further with 100 ml olive oil. Cover the top with aluminum foil. Put in the oven for 30 minutes.<\/p>\n 2. Remove from the oven and let cool completely. Then squeeze the garlic out of the skins and chop slightly coarser until you have 4 tablespoons of garlic pulp left. Put the garlic pulp in a tall measuring cup with 250 ml olive oil. Put an immersion blender on it and blend until a smooth emulsion forms. If it doesn’t work, add an egg yolk. Season with salt.<\/p>\n 3. Heat the oil in a deep fryer or wok to 170 \u00b0C. For the cider batter, mix the flour with the cornstarch and baking powder in a bowl. Whisk in the cider with a whisk until it’s almost lump-free and forms a thick batter; a bit like pancake batter. Pour the batter into an oven dish.<\/p>\n 4. Fry two artichokes at a time: dip them in the batter and use your fingers to work the batter well between the leaves. Fry the artichokes 6 minutes in the hot oil until golden brown and cooked through. Then scoop them out of the pan and let them drain on paper towels. Season immediately with salt and pepper. Repeat with the rest of the artichokes.<\/p>\n 5. Serve with garlic aioli and lemon wedges.<\/p>\n Buon Appetito.<\/p>\n Our favorite of this season; pumpkin. Despite its hard exterior, the pumpkin has a soft character. Pumpkin may be sweet, but it can handle assertive types like pancetta, gorgonzola, or chili pepper. Such a modest type is hard to resist, isn’t it?<\/p>\n You make this lasagna with it. Ingredients for (4 people): <\/strong><\/p>\n\n
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Double veggie pasta<\/h2>\n
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Al Limone olive oil<\/h4>\n
Vongole with lemon oil<\/h2>\n
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Spaghetti alla Sarde<\/h2>\n<\/div>\n
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\n<\/em>1. Soak the raisins for 15 min. in warm water. Toast the pine nuts in a dry pan.
\n2. Wash the fennel and boil it for 10 min. in plenty of boiling water. Drain the fennel and finely chop it.
\n3. Drain the raisins and put them in a pan with olive oil, season with a little salt and pepper. Add the sardines with their liquid and the anchovy fillets in pieces. Then cover the pan and turn off the heat.
\n4. Cook the pasta al dente and add salt. Drain and mix the pasta into the pan with the sauce and sardines.
\n5. Finally, sprinkle the pine nuts over the pasta and drizzle the whole dish with a bit of lemon juice and garlic oil.<\/p>\n
\nRisotto with mushrooms
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Risotto with wild mushrooms and roasted cherry tomato<\/h2>\n
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Skin-fried sea bass<\/strong><\/h2>\n
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A recipe from Genoa<\/h4>\n
Trenette al Pesto<\/h2>\n
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\nOur ultimate autumn recipe \ud83c\udf83<\/h4>\n
Creamy pumpkin risotto with roasted hazelnuts<\/h2>\n
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\nA variation on classic pasta pesto<\/h4>\n
Spaghetti with walnut-sage pesto and zucchini<\/h2>\n
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\nBaking with olive oil<\/h4>\n
Orange-olive oil cake with thyme and blueberry<\/h2>\n
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\nWith roasted garlic aioli<\/h4>\n
Fried artichoke<\/h2>\n
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\nChili pepper olive oil<\/h4>\n
Pumpkin lasagna<\/h2>\n
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How to make it:<\/h3>\n
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