Consorzio La Bella della Daunia D.O.P.

SECOND COURSES

SEA BELL IN CARTOCCIO WITH BLACK OLIVES DOP LA BELLA DELLA DAUNIA

Ingredients and doses for 4 people: 4 sea bream of about 250 grams, 4 lemons, black olives DOP La Bella della Daunia, capers, sage, salt, extra virgin olive oil.

Preparation:

Arrange 4 pieces of aluminum foil in a baking dish and prepare a bed of lemon slices in each of them. Place the fish on the lemons, stone 2/3 olives and chop them with the capers, then distribute them over the sea bream; then arrange the olives and whole residual capers on top. Salt and sprinkle with sage, sprinkle everything with oil. Close the packets well and place in a hot oven at 200 degrees for 15-20 minutes. Serve immediately to prevent the fish from becoming dry.

DENTICE WITH TOMATOES AND BLACK OLIVES DOP LA BELLA DELLA DAUNIA

Ingredients and doses for 4 people: 800 grams of snapper, black olives DOP La Bella della Daunia, 200 gr. Pachino cherry tomatoes, white wine, parsley, pepper, salt, garlic, extra virgin olive oil.

Preparation:

Put a drizzle of oil in a non-stick pan and prepare a sauce with cherry tomatoes, minced garlic, parsley and black olives, salt and pepper. After about five minutes, add the snapper to the pan, pour in the wine, cook for about 10-15 minutes and finally serve it with the sauce and a sprinkling of pepper.

RABBIT WITH GREEN AND BLACK OLIVES DOP LA BELLA DELLA DAUNIA

Ingredients and doses for 4 people: rabbit, 1 onion, green and black olives DOP La Bella della Daunia, celery stick, 50 grams of walnuts, red wine, 1 sprig of thyme, rosemary, bay leaf; extra virgin olive oil, pepper, salt.

Preparation:

Clean the rabbit and cut it into pieces, brown them in oil. When the meat is already colored, add the chopped onion and celery, thyme, rosemary and a bay leaf. Then add the walnuts and sprinkle with the red wine. Add salt and pepper and cook by lowering the heat. Halfway through cooking (about 25-30 minutes) add the olives and continue cooking with a closed pot, adding, if necessary, a ladle of water, from time to time.

MILK VEAL CHOP WITH BLACK OLIVES DOP LA BELLA DELLA DAUNIA

Ingredients (doses for 4 people): 4 veal chops, 1 mozzarella, 4 basil leaves, 4 sprigs of oregano, 200 grams of cherry tomatoes cut into wedges, 100 g of black olives DOP La Bella della Daunia, 2 wedges of garlic, 2 anchovy fillets in oil, half a glass of white wine, 4 tablespoons of oil, flour, 1 yellow pepper and 1 eggplant.

Preparation:

Score the veal chops in their thickness, forming a pocket. In a pan, fry the sliced aubergine in oil. Dry them well on kitchen paper, let them cool and place them in the pocket of the chops with a slice of mozzarella, a piece of anchovy, a basil leaf and some oregano leaves. Close and seal with a skewer. Flour them and brown them in a non-stick pan with a little oil. Sprinkle with wine and let it evaporate. Transfer them to a baking dish and in the same pan with clean oil, sauté the tomatoes with the garlic, the black olives, the diced pepper (blanched for a minute in water), the basil, the oregano, the salt and the pepper. Pour everything on the chops and finish cooking in the oven. Remove the chops from the oven, distribute them on hot plates, season with the cherry tomatoes, sprinkle with a drizzle of raw oil and serve.