Recipes and News

Crispy Panzanella with Laudemio Frescobaldi

Frescobaldi have been busy developing recipes which use their exceptional extra virgin olive oil. Though it's still perhaps a little too early for Panzanella in this country, it's a good one to have up one's sleeve for the summer when the really flavoursome tomatoes have come into season.

Serves four

INGREDIENTS:
• 500 grams of dry bread
• 4 fresh spring onions
• 2 cucumbers
• 10 red radishes
• 2 bunches of basil
• 4 tomatoes (preferably with firm skin and pulp)
• 5 tbsp of Laudemio Frescobaldi
• Salt and pepper to taste

COOKING:
Panzanella was originally a peasant dish, made to use up old and stale bread. Make it when the vegetables are at their best and full of flavour.
Cut the bread into small, dice-sized cubes and toast in the oven. In the original recipe, the bread is soaked in water with the vegetables until completely wet. However, Frescobaldi suggest toasting it to give a
more uniform consistency to the dish, as the vegetables are raw.
Once the bread is toasted, place it in a mixing bowl. Cut the vegetables so that they are roughly the same size as the bread and add to the mixing bowl. Season generously with salt and pepper and dress with Laudemio Frescobaldi.
To present the dish, use a food ring to give your Panzanella shape, and garnish generously with fresh torn basil.

Meracinque Carnaroli Rice and Risotto Kits

We are delighted to begin working with Meracinque, a start-up run by five sisters, whose farm is located between Mantua and Verona, a fertile region where the clay soil and pure water from Lake Garda make the ground ideal for rice cultivation.
The sisters, having worked apart for many years, have come together to launch their new company which sells the rice grown by their father, and his father before him. The range consists of risotto kits - these are seriously good, flavoursome and rich (unlike most on the market) and astonishingly easy to make - and plain white carnaroli rice.
Read more about them and the cutting-edge farming techniques they are employing on their farm in our Producers section.

Milk-poached cod with garlic-infused chickpea and Frescobaldi Laudemio purée

Serves 4

• 600g of cod
• 500g of whole milk
• Salt and pepper to taste
• Garlic
• Rosemary
• 200g of chickpeas
• Sage
• Frescobaldi Laudemio

If using dried chickpeas, soak them in cold water overnight, changing the water at least 2 times.
Cook the chickpeas in plenty of water with 2 unpeeled cloves of garlic, a sprig of sage, one bay leaf and a glug of extra virgin olive oil. Do not add any salt while the chickpeas are cooking, as it will make them hard. Salt will be added after they are puréed.
Allow the chickpeas to simmer on a low heat until they are soft and well-cooked.

While they are cooking, de-bone and skin the cod, and put it in a saucepan with the milk. To ensure the fillets don’t fall apart, cook slowly on a low heat. Once they are ready, strain the milk and pat the fillets dry.

Strain the chickpeas and push them through a fine sieve to obtain a purée. Once the purée is ready, add salt, pepper and a generous splash of Frescobaldi Laudemio. Use two spoons to form quenelles of the chickpea purée, place them on a serving dish and then top them with the cod fillets, a few slivers of fried garlic and sage, or some deep fried leek if desired, a teaspoon of the milk in which the cod was poached, some pepper and a drizzle of Frescobaldi Laudemio.