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Food is culture, and the expression
of a territory’s history and people

The Vu oil, extra virgin of the finest quality
exalts dishes and enhances their flavours

Millefoglie of bread with creamed codfish

Ingredients:
500 g / 17,6 oz desalted stock fish
400 ml / 13, 5 oz whole milk
250 ml / 8,45 oz Vù extra virgin olive oil
16 thin stale slices of bread
50 ml / 1,7 oz Vù PDO extra virgin olive oil
500 g / 17,6 oz potatoes
2 g / 0,07 oz Sarconi’s saffron
White pepper to taste
Salt to taste
‘Cruschi’ peppers n° 6
‘Cruschi’ peppers powder

Description:
This recipe, realized during the Jam Cup, a contest organized by the Federation of Italian chefs by Gloria Limongi, celebrates all the flavours of the Basilicata’s traditional cuisine.

Preparation:
Put the slices of bread with a little bit of extra virgin olive oil in a baking tray and bake them at 200°C for 5 minutes. Cook the codfish, thinly sliced, deboned and without the skin, with milk and a garlic clove. Drain the codfish, make it into a purée and blend it pouring a little bit of oil, till it becomes frothy. Dice the potatoes and boil them into salted water with saffron. After having boiled the potatoes, make them into a purée, sift them and adjust the consistency with a little bit of cooking water and oil. Then adjust everything with salt and white pepper.
Fry the Crushi Peppers in Vù PDO extra virgin olive oil and then leave them cool till they become crispy. Put the potato purèe between two slices of bread and do the same thing with the codfish purèe. For a final touch sprinkle slivers of Crushi peppers over the top and garnish the plate with Vù PDO extra virgin olive oil and Cruschi peppers powder.

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Millefoglie of bread with creamed codfish - Olio Vù

Ring-shaped cake with orange

Ingredients:
3 eggs
250 g / 8,8 oz pastry flour
1 packet of baking powder for desserts
240 g / 8,5 oz granulated sugar
100 ml / 3,4 oz Vù extra virgin olive oil
Grated peel of 1 orange
Juice of 2 oranges
A pinch of salt
Powdered sugar to taste

Description:
The recipe of a ring-shaped cake is really easy: thanks to the presence of Vù olive oil and orange juice, the cake is very light and suitable for everyone, in particular for those who suffer from lactose intolerance, as a matter of fact this recipe doesn’t contain milk.

Preparation
Break the eggs in a bowl and mix them with the sugar using a food processor till the mixture becomes of a light colour; at this point pour a little bit of oil, continuing to blend. Grate the peel of one orange and squeeze the juice of two oranges and then mix them all together. Sift the pastry flour with baking powder for desserts and a pinch of salt and add them to the mixture.
Fill a baking pan with the mixture and bake it at 180° for 40 minutes. Finally turn the baking pan upside down and leave the cake cool before turn it out. Garnish the cake with powdered sugar.

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Ring-shaped cake with orange - Olio Vù

Vù Olive Oil marinated chicken

Ingredients:
6-8 pieces of chicken breast
100 g / 3,5 oz Vù extra virgin olive oil
60 g / 2 oz lemon juice
1 teaspoon of grated lemon peel
2 teaspoons of herb salt
Freshly ground pepper

Description:
The Il Cucchiaio d'Argento (Silver Spoon) with this recipe, teaches that the secret of a good marination is the use of high-quality ingredients, that give taste to the chicken meat.

Preparation
Remove the skin and the bones from the chicken breast. Divide it into similar portions and make some slight cuts over them, for a better marination. Put the chicken into a freezer bag.
For the marination: mix Vù olive oil with the lemon juice, the grated lemon peel, the herb salt and the pepper; then put the mixture in the freezer bag with the chicken. Close the frozen bag and massage the chicken to ensure it is well marinated. Leave it in the refrigerator for 6-8 hours. Pour a little bit of oil on the gridiron and heat it over a medium heat. Drain the marinade from the chicken, but not at all, and then cook for 4 minutes each side. You can continue to cook for a few minutes, without exceeding, in order to prevent the meat from drying out.

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Vù Olive Oil marinated chicken

Purèe with Vù Olive oil

Ingredients:
1 kg / 35,2 oz potatoes
160 g / 5,6 oz Vù Oil
12 g / 0,4 oz salt
700g / 24,7 oz milk

Description:
Vù extra virgin olive oil is revisited by Moreno Cedroni, an important chef. During the official launch party, he realized this recipe that he created with the aim to bring out the flavour of Vù PDO extra virgin olive oil. The purèe is particularly tasty with some lightly scorched scallops.

Preparation
Boil the potatoes, that are inside a freezer bag, in order to cook them with the water that is inside them, in a microwave oven for 7 minutes.
EAfter having boiled the potatoes, peel them, mash them and add firstly the oil and then the milk, maintaining a constant temperature of 50°C that you can control using a thermometer.
Taste and adjust everything with salt. The purèe is particularly tasty with some lightly scorched scallops, that are seared in a pan.

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Purèe with Vù Olive oil

Bruschetta with codfish and Vù olive oil

Ingredients:
300 g / 10,6 oz soaked codfish
1 garlic clove
1 bay leaf
3-4 slices of homemade bread
200 g / 7 oz cherry tomatoes
Vù extra virgin olive oil to taste
Salt to taste

For a mayonnaise made with oil:
Skin of the codfish
50 ml / 1,7 oz Vù olive oil
2 garlic cloves
2 spicchi d'aglio
Salt to taste
Pepper to taste

Description:
This recipe has been created by Moreno Cedroni, a Michelin star chef, during the launch party of Vù oil in Milan.

Preparation
After having washed the codfish and removed the skin and the spines, boil the codfish with a garlic clove and a bay leaf for 15 minutes.
Cut the boiled codfish into small pieces, put them inside a bowl with a little bit of Vù oil and cover it. Cut also the cherry tomatoes into small pieces, adding oil and salt.
Put the skin of the codfish inside the glass container of an immersion blender with some oil, some cooking water of the codfish, a pinch of salt and pepper.
Bend until you reach the consistency of the mayonnaise (if it is too thick, add a little bit of cooking water); then filter it.
Toast the slices of bread, put them in a plate with the cherry tomatoes and their juice, the codfish and the mayonnaise with Vù oil.

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Bruschetta with codfish and Vù olive oil

Biscuits with oil, chocolate and hazelnuts

Ingredients:
300 g / 10, 6 oz pastry flour
100 g / 3,5 oz sugar
100 g / 3,5 oz hazelnuts
80 g / 2,8 Vù extra virgin olive oil
40 g / 1,4 oz unsweetened cocoa powder
100 g / 3,5 dark chocolate chips
1 packet of baking powder for desserts
Milk to taste

Description:
Vù olive oil has been revisited by Il Cucchiaio d'Argento with an original and easy recipe. The chocolate and hazelnuts biscuits are particular tasty thanks to the lightly almond aftertaste of Vù oil.

Preparation
Mix the pastry flour with the baking powder for desserts and the unsweetened cocoa powder and sift them; then add the sugar and the chopped hazelnuts.
Add the olive oil and the dark chocolate chips, blending until reaching a granulated consistency.
Continue to blend, adding the milk. Stretch the dough, reaching 1 cm in thickness and then shape the biscuits using a round cutter. Put the biscuits in a baking tray and cook them at 170° for 15 minutes.

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Biscuits with oil, chocolate and hazelnuts

Acquasale

Ingredients:
2 thick slices homemade bread
2 eggs
350 g /12.4 oz luke-warm water
30 g / 1 oz onion, finely chopped
2 chopped ‘cruschi’ peppers
60 g / 2 oz extra virgin olive oil
Salt
Salty ricotta cheese

Description:
This typically rural recipe is very well known in the Basilicata region and is simple and easy-to-make, as well as ideal to use up stale bread.

Preparation:
Put some extra virgin olive oil into a saucepan; heat it up and add the finely chopped onion.
Fry it over low heat for a few minutes before adding the chopped ‘cruschi peppers’ (or tomato and hot pepper).
Let is sizzle for a short while, add the luke-warm water and salt, then wait until it starts to boil. Add the eggs and stir gently so as they do not break.
Finally, sprinkle the chopped bread on the plates and gently pour the egg mixture over the bread, which will slightly soften while remaining compact.
For a final touch sprinkle salty ricotta over the top.

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Acquasale - Olio Vù

Strascinati with sausage and ricotta

Ingredients:
400 g. / 14 oz wheat flour
200 g. / 7 oz sheep ricotta cheese
150 g. / 5.3 oz sausage
2 tablespoons extra virgin olive oil
Parsley
Small red chili pepper
Grated pecorino cheese
Salt

Description:
In southern Italy homemade pasta is a must. They still prepare it using ancient techniques and special tools such as the "cavarole" (used purposely to make the ‘strascinati’), which are small furrowed chopping boards, hand-made by shepherds during the long hours of solitude in the pastures.

Preparation
Mix the flour with salt and luke-warm water until it becomes a compact and elastic dough. Let it stand for a few minutes and then knead the dough to form long cylinders of the diameter of about 1 cm. Flour the strips and cut them into pieces about 3 cm long. With one finger, hold one of the small pieces in place on the chopping board and with your other hand stretch the dough over the ridges (indeed, “strascinati” means ‘dragged’). Fry the chopped sausage in a pan with olive oil. Remove it from the heat after a few minutes and add the ricotta cheese. Bring some water to the boil and add salt to taste, add the strascinati and cook until ready. After draining them, mix the strascinati in with the sausages and ricotta, stir well and serve.

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Strascinati with sausage and ricotta - Olio Vù

Salted cod with ‘cruschi’ peppers

ingredients:
700-800 g / 25-28 oz soaked cod
300 g / 10.5 oz ‘cruschi’ peppers (a typical product from the Basilicata region)
Extra virgin olive oil
A bunch of chopped parsley
1 garlic clove
Red spicy pepper
Salt

Description:
Cod with cruschi peppers is a traditional Lent-period recipe of the Basilicata region. It is nonetheless a very tasty preparation characterized by the contrast between the crunchy peppers and the soft and savory salted cod.

Preparation
Boil the codfish in salty water, drain it, remove the skin and cut it into pieces. Clean and chop the parsley together with the garlic and chili pepper. Clean the ‘cruschi’ peppers (i.e. sweet sun-dried peppers typical of this region). With a cloth, remove the stems and seeds inside them, use them whole or cut them into pieces, as preferred. Heat the oil in a deep pan, add a little salt and when the oil is hot, throw in the dried peppers that, upon contact with the hot oil will become crispy. Pour the peppers with their oil over the cod, sprinkle with chopped parsley and serve immediately.

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Salted cod with ‘cruschi’ peppers - Olio Vù