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FIRST DISHES

LINGUINE WITH BLACK OLIVES DOP LA BELLA DELLA DAUNIA

Ingredients and doses for 4 people: 320 grams of linguine, 800 gr. cherry tomatoes, black olives DOP La Bella della Daunia, 30 gr. capers, 180 gr. tuna, garlic, basil, chilli, salt and extra virgin olive oil.

Preparation:

Fry the garlic and chilli in a large pan then add the cherry tomatoes, add salt and cook for about ten minutes.
Desalt the capers and stone the olives, arrange them on a plate together with the tuna and basil. As soon as the sauce begins to shrink, add the capers, the pitted olives, the tuna and the basil and cook for another five minutes. Cook the linguine in abundant salted water, drain when al dente and toss in the pan with the sauce.

 

CAVATELLI WITH TOMATO, BLACK OLIVES DOP LA BELLA DELLA DAUNIA AND RUCOLA

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

Preparation:

Heat the extra virgin olive oil in a pan, add the garlic and leave to flavor for a few minutes. Add the tomato sauce and cook everything. Add the olives properly pitted and cut into small pieces and season with salt and pepper.
Cook the cavatelli and rocket in abundant salted water, drain when al dente and season with the prepared sauce.

 

RUSTIC PENNETTE WITH BLACK OLIVES DOP LA BELLA DELLA DAUNIA

Ingredients (doses for 4 people): 500 grams of penne rigate, 15 basil leaves, 3 cloves of garlic, 30 grams of grated pecorino - 60 grams of ricotta, 100 grams of black olives DOP La Bella della Daunia, extra virgin olive oil olive, salt.

Preparation:

Make a normal pesto with basil, garlic, grated cheese, salt and half of the oil. Then, mix it in a bowl, together with the ricotta and the pulp of the pitted olives cut into small pieces. Add more olive oil, until you get a sauce, fluid at the right point. Season with salt, if necessary, then season the penne, previously boiled in salted water and drained al dente.

 

SPAGHETTI WITH BLACK OLIVES DOP LA BELLA DELLA DAUNIA AND CAPERS

Ingredients (doses for 4 people): 4 tablespoons of extra virgin olive oil, 2 cloves of garlic, a piece of dried chilli pepper, 50 grams of anchovy fillets, 400 grams of diced tomato pulp, 120 grams of black olives , 1 tablespoon of capers, 1 tablespoon of tomato paste, 350 grams of spaghetti, salt, 1 tablespoon of chopped parsley, to serve.

Preparation:

Heat the oil in a large pan and add the chopped garlic and chopped chilli pepper. Cook for 2-3 minutes until the garlic begins to brown. Add the chopped anchovies and mash them with a fork, then the tomatoes, olives (suitably pitted), capers and tomato paste. Mix the sauce well and cook over medium heat for 10-15 minutes. Meanwhile, cook the spaghetti in plenty of salted water and drain when al dente. Transfer the spaghetti to the container with the sauce and cook them for 1-2 minutes on the heat, raising the flame a little without ever stopping stirring. Sprinkle with parsley and serve.

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