Ricette

Ingredients (6 people):
• Puff Pastry
• 450 g organic apples
• 45 g sultanas
• 15 g pine nuts
• 15 g bread crums
• 20 g organic sugar
• 1 teaspoon organic lemon juice
• Egg yolk (later used for glaze)
• Le Spiritose di Bologna Cinnamon and Clove Wine Jelly
• Icing sugar to dust

Preparation:
Soak the sultanas for two hours in warm water. Peel, slice and dice (in uniform cubes) the apples. Mix apples with sugar and organic lemon juice and leave aside for one hour and once they have rested remove the resulting liquid. Remove the sultanas from the water they were soaking in and drain them dry, adding them to the apples, pine nuts, and bread crums, taking care to mix them well. Lay the puff pastry onto a clean surface with baking paper, evenly spread the filling ontop of the pastry, roll it and close the edges. Brush the egg yolk onto the Apple Strudel and bake for 25 minutes at 180 degrees. Once cooked and cooled, lightly dust the Apple Strudel with icing sugar, and serve it with Le Spiritose di Bologna Cinnamon and Clove Wine Jelly on one side.

Ingredients (4 people):
• 200 g worth of tuna per person (we suggest a slice of tuna of this weight per person)
• Organic extra virgin olive oil Le Spiritose di Bologna
• Le Spiritose di Bologna Garlic and Rosemary salamoie
• Le Spiritose di Bologna Thyme and Rosemary Wine Jelly

Preparation:
Cook the tuna on a heavy pan, preferably a cast iron plate, on high heat until it is only half cooked, leaving the other half raw. When you believe that the tuna is cooked for half its width, season it with salt and pepper, and refer to the photograph for suggested plating. On one side of the tuna place a couple of teaspoons of Rosemary and Thyme Wine Jelly.

Ingredients (4 people):
• 113 slices of toast
• Sliced smoked Turkey Breast
• Curled Endive
• Walnuts
• Parmesan Cheese
• Organic mayonnaise
• Le Spiritose di Bologna Apricot and Chilli Wine Jelly

Preparation:
On the two outer slices of toast spread a thin layer of Le Spiritose di Bologna Apricot and Chilli Wine Jelly. Fill it with half the quantity of sliced smoked turkey breast, add a couple of leafs of curled endive, some crushed walnuts, and add the third and last slice of bread. Spread some mayonnaise on both sides of this slice of bread and continue adding the rest of the smoked turkey bread, generous amounts ofshaved parmesan cheese and closing it with one of the slices we had previously prepared with the wine jelly. Feel free to add as much turkey as your hunger and fantasy calls for.

Preparation:
Remove fatty areas from meat, beat using a meat tenderizer/mallet or knife until its appearance is similar to that of pulled pork. Finely chopp parsley and onion. Place all ingredients into a bowl and thoroughly mix. The quantities for the ingredients used for the dressing have been suggested but are to be changed according to the tastes and preferences of individuals, and we recommend that you do not exaggerate but rather add more once it has been tasted. With the use of a pastry ring of cylindrical shape, plate the meat, and serving it with a generous amount of cacao and chilli jelly Le Spiritose di Bologna.

Ingredients (4 people):

• 12 scallops
• 4 tablespoons organic extra virgin olive oil Le Spiritose di Bologna
• 100g bread crums (use left over bread that has hardened)
• Salamoie Le Spiritose di Bologna Garlic and Rosemary

Preparation:

Thoroughly wash and clean scallops, be careful of any remaining sand, and drain dry. Grate hardened bread into a bowl, dress with organic extra virgin olive oil Le Spiritose di Bologna and salamoie Garlic and Rosemary. Using a fork, mix well. Cover the scallops with a thick layer of bread crums, and place into a preheated oven for 10 minutes at 200 degree heat.

Ingredients (4 people):

• 200 g beef preferably from sustainable farming (of your choice, as long as it is suitable to be cut into slices)
• 4 tablespoons organic extra virgin olive oil Le Spiritose di Bologna
• 1 teaspoon organic lemon juice
• 100 g curled endive (we suggest this type of salad due to its lightly bitter taste, but any substitute will due)
• Salamoie Le Spiritose di Bologna Thyme and Rosemary

Preparation:

Remove fatty areas from meat, beat using a meat tenderizer/mallet or knife until its appearance is similar to that of pulled pork. In a bowl mix lemon, organic extra virgin olive oil Le Spiritose di Bologna, and salamoie thyme and rosemary as to create a vinaigrette. Create meat medallions and serve with salad, and dress with our oil and salamoie.

Ingredients (4 people):

• 300 g organic wheat spaghetti
• 220 g raw tuna from sustainable farming (To avoid risk of microbes and parasites, please speak to your fishmonger about the required freezing treatment so you make an informed and correct decision. Refer to the law CE853/2004 for further information)
• 180 g organic cherry tomatoes
• 4 tablespoons organic extra virgin organic olive oil Le Spiritose di Bologna
• Salamoie Le Spiritose di Bologna Orange, Lemon and Ginger
• 30 g bread
• A few basil leafs
• Pine nuts

Preparation:

Dice raw tuna into 2 cm cubes. Wash and remove seeds from cherry tomatoes, place them into a bowl, and add a  generous pinch of salamoie and organic extra virgin olive oil Le Spiritose di Bologna. Cook the spaghetti in pre-salted boiling water using 1 tablespoon of salamoie rather than ordinary salt to enhance flavour. Toast bread and use the bottom of a class to make bread crums. In a large bowl mix pasta with sauce. Add a few pine nuts, basil leafs, and a generous amount of bread crums before serving.

Ingredients (4 people):

• 650 g organic carrots
• 200 g organic potatoes
• 5 tablespoons organic extra virgin olive oil Le Spiritose di Bologna
• 50 g Tuscan bread
• Salamoie Le Spiritose di Bologna Orange, Lemon and Ginger
• Wild fennel for garnishing

Preparation for the Carrot Pouree:

Stir fry carrots, cut reguarly and finely with organic extra virgin olive oil Le Spiritose di Bologna. After 5 minutes pour in the water to cover the carrots, bring to boil and add the peeled and diced potatoes. When cooked, remove half of the quantity of water and leave aside. Blend the cooked vegetables to obtain a smooth paste. Season with a couple of pinches of salamoie Le Spiritose di Bologna Orange, Lemon and Ginger. Add the water that you kept aside, until you reach the desired consistency.

Preparation for the croutons: 

Slice bread into cubes, preheat the non-stick pan with 2 tablespoons of organic extra virgin olive oil. Stirfry the croutons on a medium flame. In the end season with a pinch of salamoie Le Spiritose di Bologna Orange, Lemon and Ginger.

Garnish with some crouton and wild fennel.