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First courses

LINGUINE WITH BLACK DOP LA BELLA DELLA DAUNIA OLIVES

Ingredients (serves 4): 320 grams linguine, 800 gr. cherry tomatoes, black DOP La Bella della Daunia olives, 30 gr. capers, 180 gr. tuna, garlic, basil, chili pepper, salt and extra virgin olive oil.

Preparation: Fry garlic and chili peppers in a large pan, then add cherry tomatoes, add salt and cook for about 10 minutes. Desalinate the capers and pit the olives, arrange them on a dish with tuna and basil. As soon as the sauce begins to shrink, add capers, pitted olives, tuna, basil and cook five more minutes. Cook the linguine in abundant salted water, drain al dente and pan-fry with the sauce.

 

CAVATELLI WITH TOMATOES, BLACK DOP LA BELLA DELLA DAUNIA OLIVES AND ROCKET

Ingredients (serves 4): 400 grams cavatelli, 250 gr. San Marzano tomato sauce, 60 gr. black DOP La Bella della Daunia olives, extra virgin olive oil, rocket, garlic, salt and pepper.

Preparation: Heat the olive oil in a pan, add garlic and let flavor for a few minutes.  Add tomato sauce and cook. Add the pitted and chopped olives and season with salt and pepper. Cook the cavatelli and rocket in abundant salted water, drain al dente and toss with the sauce.

 

COUNTRY-STYLE PENNETTE WITH BLACK DOP LA BELLA DELLE DAUNIA OLIVES

Ingredients (serves 4 ):  500 grams pennette rigate, 15 basil leaves, 3 garlic cloves, 30 gr. grated pecorino cheese,  60 gr. ricotta cheese, 100 gr. black DOP La Bella della Daunia olives, extra virgin olive oil, salt.

Preparation: Crush the basil, garlic, grated cheese, salt and half of the oil. Then mix it in a bowl with the ricotta cheese and the pulp of the pitted olives and chop. Add more olive oil until the sauce is smooth at the right point and season with salt if necessary. Cook the pennette in salted water, drain al dente and toss with the sauce.

 

SPAGHETTI WITH BLACK DOP LA BELLA DELLA DAUNIA OLIVES AND CAPERS

Ingredients (serves 4): 4 tablespoons extra virgin olive oil, 2 garlic cloves, a piece of dried chili pepper, 50 gr. anchovy fillets, 400 gr. crushed tomatoes, 120 gr. black olives, 1 tablespoon capers, 1 tablespoon tomato paste, 350 grams spaghetti, salt, approximately 1 tablespoon of parsley to serve.

Preparation: Heat the oil in a large pan and add minced garlic and ground chili pepper. Cook for 2-3 minutes until the garlic begins to brown. Add the chopped anchovies and mash with a fork, then the tomatoes, the pitted olives, the capers and the tomato paste. Stir the sauce and cook at a moderate heat for 10-15 minutes. Meanwhile cook the spaghetti in abundant salted water and drain al dente. Transfer the spaghetti into the pan with the sauce and pan-fry for 1-2 minutes while stirring continuously. Sprinkle with parsley and serve.