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Roast veal with salad
Roast meat, perhaps be left over a reach meal, may be used according
to the mistress of the house’s fancy, just adding few available ingredients: the
following recipe implies olive oil use, reaching a very savoury result.
- 400 g of roast or boiled veal, 3 or 4 cucumbers, a red pepper,
30 g of pickled capers, 2 small tomatoes, a boiled egg.
- For the sauce: 2 spoons of vinegar, 2 spoons of parsley and greens,
the green part of 2 onions, salt, pepper, extra virgin olive oil “Gallo di Puglia”.
 Cut meat and pepper into small pieces, as well as cucumbers and place all
in a tureen, together with the pickled capers then, add the tomatoes and the boiled
egg cut into small pieces.
Prepare a sauce using the parsley, the greens and the green part of the onions, taking
care of mincing them; salt lightly and add the pepper and the extra virgin olive
oil “Gallo di Puglia” Mix the sauce and pour into the salad.
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“Carpaccio” with rocket
- 600 g of fillet cut into very thin slices, 200 g of fresh rocket,
100 g piece of parmesan 2 lemons, salt, pepper and a glass of extra virgin olive
oil “Gallo di Puglia”.
Place the meat on a dish, flavour with the lemon juice, half a
glass of oil, salt and pepper. Wash the rocket well, cut it into slices and place
it on the meat uniformly; strew with the Parmesan chips and dress the whole with
the left olive oil.
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Rump with pepper
- 800 g of rump, 40g of butter a glass of dry white wine, a spoon
of mustard , 2 spoons of ground pepper, some milk, salt and extra virgin olive oil
“Gallo di Puglia”.
Keep the pepper in infusion in the extra virgin olive oil for 12 hours. Prepare the
rump and make it brown in butter; add the glass of white wine and make it dry off.
Then go on cooking, adding, when necessary, some milk. Meanwhile, dilute the mustard
with the olive oil. When the rump is cooked, make it cold, slice it and serve it
with somerocket and with the prepared sauce.
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Orange Salad
- 2 grape fruits, 2 oranges, a banana, 200 g of soft cheese, some
lettuce, white vinegar, pepper, salt and extra virgin olive oil “Gallo di Puglia”.
Peel the grape fruits and the oranges, separate the segments, peel
them and cut them in pieces, place them into a salad bowl. Peel the banana and cut
it in pieces, wash and cut the lettuce, too; cut the cheese. Mix everything and flavour
with salt, pepper and extra virgin olive oil.
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“Orecchiette” with turnip tops.
Boil the turnip tops and the “Orecchiette” . Fry some pieces of
anchovies and a garlic clove in the extra virgin olive oil “Gallo di Puglia”. Mix all in a pan with the
“orecchiette” and the turnip tops.
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Flavoured Cheese
Cut a flavoured or strong cheese in slim slices, which you will
dressn with extra virgin olive oil “Gallo di
Puglia”. Strew the cheese with ground pepper and greens. Serve
with bread.
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“Crudaiola”
Join some basil with a compound made of 2/3 of tomatoes for salad
and 1/3 of “mozzarella” cut in pieces. Place the compound in a tureen, together with
80 g of grated seasoned butter milk curd; flavour with extra virgin olive oil “Gallo di Puglia”, Pour the pasta into
the seasoning and mix fast.
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“Panzanella”: Bread soaked in water and seasoned
with garlic, oil, salt, vinegar.
Put 8 slices of stale bread, cut in big pieces and flavour them
with extra virgin olive oil “Gallo di Puglia”. Let them get crisp, then make them cold and join them with 4 big sliced
tomatoes, a red onion cut in pieces, some minced basil and some lettuce. Flavour
with 2 spoons of red vinegar and 6 ones of extra virgin olive oil, mix all and then
serve.
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Beans
Cook beans, in the cooking water, add a carrot, some celery, a
clove of garlic, strain the beans and flavour them with fresh minced parsley, pepper
and lots of extra virgin olive oil “Gallo di
Puglia”. It’s excellent with the roast.
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Broad beans salad
Slice some chicory and cut in pieces a pepper; join them in a salad
bowl mixed with broad beans. Mince some basil, parsley, garlic, marjoram and mix
them in a bowl with extra virgin olive oil “Gallo
di Puglia”, pepper, salt and some vinegar. Flavour the greens
with the seasoning and mix well.
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“Vermicelli alla marinara”
Open the mussels and preserve the liquid. Make some garlic coves
fry in extra virgin olive oil “Gallo di Puglia”, add the mussels with their liquid and make the whole cook for some minutes.
Add some parsley and black pepper a short time before taking the pan off the fire.
Just a piece of suggestion: make flavour the “vermicelli” in the compound, for a
while.
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“Minestrone”: vegetable soup with rice or noodles.
Prepare a “Minestrone” using the season vegetables: pea greens,
savoy cabbage, vegetable marrows, beans, celery, a small tomamo, pumpkin, potatoes.
When the “minestrone” gets cooked, flavour it, using a compound of basil, garlic,
a spoon of grated "Pecorino" cheese, one of grated “Parmesan” and a glass
of extra virgin olive oil “Gallo di Puglia”
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