GILTHEAD BREAM IN FOIL WITH BLACK DOP LA BELLA DELLA DAUNIA OLIVES
Ingredients (serves 4): 4 gilthead breams of approx. 250 grams, 4 lemons, black DOP La Bella della Daunia olives, 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 on each of them. Put the fish on the lemons, pit 2/3 olives and chop them with the capers, then arrange them on the gilthead breams. Arrange the remaining whole olives and capers on top. Season with salt and sprinkle with sage, then spray with oil. Close the foil parcels well and place in preheated oven at 200°C for 15-20 minutes. Serve immediately in order to avoid that the fish becomes dry.
SEA BREAM WITH CHERRY TOMATOES AND BLACK DOP LA BELLA DELLA DAUNIA OLIVES
Ingredients (serves 4): 800 grams sea bream, black DOP La Bella della Daunia olives, 200 gr. Pachino tomatoes, white wine, parsley, pepper, salt, garlic, extra virgin olive oil.
Preparation: Put a little oil in a nonstick pan and prepare a sauce with tomatoes, minced garlic, parsley and black olives, salt and pepper. After about five minutes, add the sea bream in the pan, pour the wine, cook for about 10-15 minutes and then serve with the sauce and a sprinkling of pepper.
RABBIT WITH GREEN AND BLACK DOP LA BELLA DELLA DAUNIA OLIVES
Ingredients (serves 4): rabbit, 1 onion, green and black DOP La Bella della Daunia olives, celery, 50 grams walnuts, red wine, 1 sprig of thyme, rosemary, bay leaf, extra virgin olive oil, pepper, salt.
Preparation: Rinse rabbit and cut into pieces, brown them in oil. When the meat is already colored, add chopped onion and celery, thyme, rosemary and a bay leaf. Then add the walnuts and sprinkle with red wine. Add salt and pepper and lower the flame. Halfway in the cooking process (about 25-30 minutes) add the olives and continue to cook with the lid closed and add, if necessary, a ladle of water from time to time.
VEAL CHOPS WITH BLACK DOP LA BELLA DELLA DAUNIA OLIVES
Ingredients (serves 4): 4 veal chops, 1 mozzarella, 4 basil leaves, 4 sprigs of oregano, 200 grams cherry tomatoes cut into wedges, 100 gr black DOP La Bella della Daunia olives, 2 garlic cloves, 2 anchovy fillets in oil, half a glass of white wine, 4 tablespoons oil, flour, 1 yellow pepper and 1 eggplant.
Preparation: Cut a pocket in the veal chops. Fry the eggplant, cut into slices, in oil in a pan. Dry well on kitchen paper, let them cool and put them in the pockets of the chops with a slice of mozzarella, a small piece of anchovy, a basil leaf and some oregano leaves. Close and seal with a skewer. Flour them and let them brown in a nonstick pan with little oil. Sprinkle with wine and let evaporate. Transfer in an oven dish and in the same pan with fresh oil sauté the tomatoes with garlic, black olives, diced yellow pepper (blanched for one minute in water), basil, oregano, salt and pepper. Pour over the chops and finish cooking in the oven. Remove the chops from the oven, spread them on hot dishes, add the tomatoes, sprinkle with some olive oil and serve.