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  Salad with figs and nuts is a perfect recipe especially when you need an energy charge immediately available but at the same time healthy and light. This salad is a unique , fresh, light, vegan and gluten-free dish . Perfect for lunch or even as a take away meal to make the load of energy and vitamins and face the best of the day. INGREDIENTS:  • 60g of spinach or escarole  • 50g of rocket  • 6-8 figs  • 30g of nuts  • 20g of Azzuro Blend extra virgin olive oil  • 15g of Due Vittorie Oro balsamic vinegar ...

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These savory mushrooms are sautéed with sage in a garlic and white wine, and then served over crispy toast! A perfect light lunch or snack. This is a recipe for two so multiply the ingredients accordingly. Ingredients 2 tablespoons olive oil 3 garlic cloves minced punnet of thinly sliced button mushrooms handful of fresh sage leaves pinch of salt pinch or two of pepper 1/2 cup dry white wine 2 slices wholemeal bread toasted Method Finely chop the sage but leave 2 tbsp set aside for garnish Pour olive oil in medium skillet over medium heat. Add garlic and saute 1 minute Add mushrooms and sage, keeping mushrooms in a relatively even layer. Cook for 4 or 5...

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Balsamic, Olive Oil -

Serves 4: This robust-tasting dish makes an excellent starter or side. INGREDIENTS 20 asparagus spears, tough ends trimmed3 tbsp (45 mL) Azzuro Blend extra virgin olive oilSea salt and pepper, to taste4 portobello mushroom caps, stems removed1 to 1½ cups (250 to 375 mL) baby arugula1 tbsp Due Vittorie Oro Balsamic VinegarShaved fresh Parmesan or pecorino cheese, to taste DIRECTIONS Preheat barbecue to medium-high. Bring a large saucepan of salted water to a boil over high heat. Fill a large bowl with ice-cold water. Drop asparagus into vigorously boiling water to blanch, about 1 minute. Drop into ice water to stop...

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Duck breast maybe cooked prior and re-heated when required. This recipe is also great for the festive season and can be made using left over shredded roast duck meat. INGREDIENTS 2  Duck BreastsAzzuro Blend Extra Virgin Olive oil100g rocket leaves, washed1 sml bulb fennel, shaved1 ripe pear, shaved100g goats Milk feta or Danish feta1 cup  red grapesSalt & pepper to taste Dressing½ cup apple juice2 tblsp Due Vittorie balsamic 2 tblsp Azzuro Blend olive oilSalt & cracked black pepper to taste Thinly sliced bread stick to serve METHOD Preheat the oven to 190C. Remove duck breasts from packaging and pat duck breasts...

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INGREDIENTS 2 x 100g beef eye-fillet steaks, trimmed 2 tablespoons Dijon mustard 2 bunches asparagus, woody ends trimmed 2 tablespoons Due Vittorie balsamic vinegar 1/3 cup (80ml) Azzuro Blend extra virgin olive oil 1 garlic clove, crushed 2 cups mixed baby herbs 1/4 cup (40g) pine nuts, toasted 1/4 cup (20g) grated parmesan, plus shaved parmesan to serve METHOD Slice the steaks as thinly as possible, then place the slices between 2 sheets of baking paper and gently flatten with a rolling pin until 1mm thick. Lay out each slice on a work surface and brush with a thin layer...

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