FOOD IS CULTURE AND AN EXPRESSION OF THE LAND

From the heart of the Lucanian Apennines, in soil of volcanic origin, comes Vù, a precious oil and unique gastronomic experience thanks to a perfect balance of aromas and flavours.

Vù oil has a well-defined sensory profile, the essence of the entire area. It is a versatile, all-round oil, either drizzled raw or used in cooking. It takes just a few drops to add taste, palatability and a pleasant tang to any dish. Excellent on vegetable appetizers, cooked or raw, or in fish and meat dishes. Ideal for baked goods, bread, focaccia, and soups. Thanks to its soft, fine and elegant taste, it is ideal with any fish dish, and with any cooking method. Its sensory notes of medium intensity make it perfect for meat dishes, too. There is nothing like it when drizzled over dairy products and cheeses, every vegetable possible, both farmed or wild herbs.

Olio Vù is the best ingredient to enhance the flavours of every type of food.

TORTA SALATA CON FROLLA ALL'OLIO VÙ
APPETIZERS

SAVOURY OLIVE OIL PASTRY TART

Pastry:

300g superfine 00 flour
80g extravirgin Vù Vùlture PDO
1tsp salt
1tsp quick dry yeast for savoury cakes
100ml boiling water
Chopped mixed herbs (sage, rosemary, thyme, chives)

Filling:

300g purple cabbage
150g gorgonzola
Vù extravirgin olive oil
Salt to taste
Chilli pepper

Description:

The Silver Spoon came up with the idea for this savoury tart made with Vù oil pastry and featuring a red cabbage and gorgonzola which fits perfectly with local cuisine in the Vùlture area. The use of red cabbage in Mediterranean cuisine dates back centuries, and its elegant taste is complemented perfectly by the slightly tangy flavour of Vù olive oil.

Preparation:

Wash then slice the cabbage into thin strips. Transfer to a frying pan and warm gently in olive oil, salt and chilli pepper.

Remove from heat while the cabbage is still crunchy and mix with two-thirds of the diced gorgonzola, stirring until the cheese has melted.
To make the pastry, sift the flour and yeast into a bowl, add the salt, olive oil and chopped herbs, then pour in a little boiling water at a time.

Use the dough to line a pastry tin, covering bottom and sides. Empty the purple cabbage mixture in and fold down the sides. Cook at 180° for 20-25 minutes then sprinkle over the remaining cheese chunks and cook for a further five minutes.

MUFFIN SALATI ALL'OLIO VÙ
APPETIZERS

SAVOURY OLIVE OIL MUFFINS

Ingredients:

100g spelt flour
100g farina 00
1 superfine 00 flour
3 eggs
170g courgettes
80g di Vù extravirgin olive oil
100g grated Gruyère
70ml milk
1 tbsp chestnut honey
Salt to taste

Description:

The savoury Vù olive-oil muffins with honey and courgettes are the creation of a collaboration with The Silver Spoon.

Preparation:

To make savoury honey, courgette and olive oil muffins, start by washing, peeling and roughly grating the courgettes. Grate the gruyère. Beat the eggs, combine with half a teaspoon of salt and the olive oil.

Add the milk, gruyère, courgettes, honey then finally the flour and yeast. Mix well.
Divide the mixture into paper cupcake cases and cook at 180° for 15-20 minutes.
Use a thin wooden skewer to check if they are cooked inside.

PURÈ ALL'OLIO VÙ
SIDE DISHES

VÙ OLIVE OIL MASHED POTATO

Ingredients:

1kg potatoes
160g Vù olive oil
12g salt
700g milk

Description:

Vùlture Vù olive oil was revisited by chef Moreno Cedroni in a show cooking event. At the official launch of Vù, the celebrity chef made this specially-created recipe to celebrate the full taste of Vùlture PDO olive oil. Mashed potato is the perfect accompaniment for charred scallops.

Preparation:

Boil the potatoes for 7 minutes in the microwave, sealed inside a clear food bag. Potatoes contain water so will cook inside the bag.
Remove the potatoes, peel and mash them while keeping the temperature constant at 50°C (using a thermometer). Add the fats first: stir in the oil then the milk. Taste and season with salt. The mashed potatoes are ideal with fresh scallops which can be gently fried and the edges slightly charred.

FROLLINI ALL'OLIO VÙ CON CIOCCOLATO E NOCCIOLE
CAKES

CHOCOLATE AND HAZELNUT COOKIES WITH VÙ OLIVE OIL

Ingredients:

300g superfine 00 flour
100g sugar
100g hazelnuts
80g Vù extravirgin olive oil
40g unsweetened cocoa powder
100g plain chocolate drops
1 sachet baking powder
Milk as required

Description:

Vùlture Vù olive oil has been revisited by The Silver Spoon in an original, tasty and easy-to-make recipe. Chocolate and hazelnut cookies are given a standout touch with the hint of almond in Vù olive oil.

Preparation:

Sift the flour, baking powder and cocoa powder together then add the sugar and roughly chopped hazelnuts. Add the olive oil and chocolate drops then stir together into a grainy dough.
Keep stirring while adding the milk. Roll the dough out to a thickness of 1.5cm then cut out biscuits using a round cookie cutter.
Lay the biscuits out on a baking sheet lined with greaseproof paper, leaving enough space between them, and bake at 170° for approx. 15 minutes.

CIAMBELLA ALL'ARANCIA E OLIO VÙ
CAKES

ORANGE AND VÙ OLIVE OIL CIAMBELLA CAKE

Ingredients:

3 eggs
250g superfine 00 flour
1 sachet baking powder
240g superfine sugar
100ml Vù extravirgin olive oil
Grated rind of one orange
Juice of two oranges
1 pinch of salt
Icing sugar, as required

Description:

The orange ciambella is an effortlessly easy sponge cake to make: the Vù olive oil and orange juice give it lightness that makes it suitable for all palates, especially those with a dairy allergy, as no milk is used in this recipe.

Preparazione:

Break the eggs into a bowl and mix with the sugar. Beat with an electric whisk until it’s light-coloured and fluffy then pour in the oil while continuing to whisk.
Add the grated rind and juice of one orange to the mixture. Sift in the flour, baking powder and a pinch of salt together then fold them gradually into the egg mixture.
Pour the mixture into a savarin ring cake tin and bake in a preheated oven at 180° for approx. 40 minutes. On removal from the oven, turn the cake tin upside down to cool before extracting the cake. Dust with icing sugar to decorate.

POLLO MARINATO ALL'OLIO VÙ
MAIN COURSES

OLIVE OIL MARINATED CHICKEN

Ingredients:

6-8 pieces of chicken breast
100g Vù extravirgin olive oil
60g lemon juice
1 tsp grated lemon rind
2 tsp herby salt
freshly ground black pepper

Description:

In this recipe, The Silver Spoon shows us that the secret of a good marinade lies in the quality of the ingredients which can add zest and flavour to even simple meats like chicken.

Preparation:

Remove the skin, bones and filaments from the chicken breast. Split it into equal portions then make diagonal cuts, not too deep, on the surface of the meat to allow the marinade to penetrate. Place the chicken in a food bag.
Marinade: mix the Vù olive oil with the lemon juice and rind, herby salt and pepper, then pour into the bag along with the chicken. Seal the bag and massage the marinade into the meat. Leave in fridge for 6-8 hours.
Turn on the grill or put a griddle with a splash of olive oil on at medium heat. Remove the chicken from the bag and drain then cook for four minutes on each side. The meat can be cooked for up to a couple of minutes more but no longer as it would dry it too much.

BRUSCHETTE DI BACCALÀ ALL'OLIO VÙ
APPETIZERS

SALT COD AND VÙ OLIVE OIL BRUSCHETTE

Ingredients:

300gr soaked salt cod (single piece)
1 clove garlic
1 bay leaf
3-4 slices crusty white bread
200g small plum tomatoes
Vù extravirgin olive oil to taste
Salt to taste

Oil mayonnaise:

Salt cod skin
50ml Vù olive oil
20ml cooking water from salt cod
2 cloves garlic
Salt to taste
Pepper to taste

Description:

This recipe was created by Michelin-star chef Moreno Cedroni during his show-cooking event at the Milan launch of Vù oil.

Preparation:

Wash the fish, remove the skin and bones then boil for 15 minutes with the bay leaf and clove of garlic.
Ease the flesh apart into smallish chunks, place in a bowl and season with Vù olive oil. Cover with film. Rinse the tomatoes then slice and season with oil and salt.
Place the skin removed from the salt code into the beaker of a hand blender along with the oil, 20ml of the leftover cooking water and a pinch of salt and pepper.
Blend until smooth (like mayonnaise), adding more water if it’s too thick, then strain.
Toast the bread slices then lay them out on a plate, covered with the chopped tomatoes in their juice, flaked salt cod and the Vù mayonnaise.

ACQUASALE
FIRST COURSES

ACQUASALE

Ingredients:

2 thick slices of crusty white bread
2 eggs
350g warm water
30g finely chopped onion
2 chopped sweet Senise peppers
60g extra-virgin olive oil
salt to taste
Salted ricotta cheese

Description:

This recipe is a well-known one from Basilicata’s peasant tradition; it's quick and easy to make and an excellent way to use up any leftover bread.

Preparation:

Pour the extravirgin olive oil into a pan; warm it and add the finely chopped onion.
Fry for a few minutes then add the chopped peppers (or tomato with chilli pepper).
Keep gently frying then pour in the warm, salted water and wait for it to start to bubble. Crack the eggs into the pan and stir gently to break the yolks.
Pour the mixture into bowls lined with the slices of bread which will soften on contact with the liquid while still retaining their bite.
A sprinkling of salted ricotta cheese can also be added.

STRASCINATI CON SALSICCIA E RICOTTA
FIRST COURSES

STRASCINATI PASTA WITH SAUSAGE AND RICOTTA

Ingredients:

400g durum wheat flour
200g ricotta (sheep’s milk)
150g sausage
2 tbsp extravirgin olive oil
parsley to taste
Hot red chilli pepper, to taste
Grated pecorino cheese, to taste
Salt, to taste

Description:

We’re in southern Italy, where hand-made pasta is de rigour. The tools of old are still used, things like “cavarole” in this case, the small ridged wooden boards that shepherds used to make during the long and solitary hours tending their flocks.

Preparation:

Mix the flour with salt and water to make a firm, springy dough. Set it aside for a few minutes then roll it out into long snakes around 1cm in diameter. Dust with flower then chop into 3cm sections. Pressing down with the fingers of one hand, supported by the pressure of the other, drag the small sections over the cutting board to make an elongated shape: these are strascinati. Chop and fry the sausage in a pan with olive oil.
Remove from heat after a few minutes and add the ricotta.
Finally, add the boiled strascinati in plenty of salted water, stir, mix everything together and serve.

BACCALÀ CON I PEPERONI CRUSCHI
MAIN COURSES

SALT CODE WITH SWEET SENISE PEPPERS

Ingredients:

700/800g soaked salt cod
300g sweet Senise peppers
Extravirgin olive oil to taste
A small bunch of fresh parsley
1 garlic clove
A little hot red chilli pepper
Salt to taste

Description:

Salt cod with Senise sweet peppers is a traditional recipe from the Basilicata region and perfect for Lent; it is a very tasty delicacy characterized by the contrast between the crispy peppers and the soft, savoury cod.

Preparation:

Boil the salt cod in salted water, drain, remove skin and flake. Rinse the parsley and chop with the garlic and chilli pepper. Rinse the Senise peppers (sundried sweet peppers from the Basilicata region). Use a soft cloth to remove the stalks and seeds inside, then you can either chop or leave whole. Warm the oil in a deep frying pan, add some salt then once the oil is hot, toss in the dried peppers which will crisp up when they hit the oil. Tip the peppers and their oil over the salt cod, sprinkle with chopped parsley and serve straight away.

MILLEFOGLIE DI PANE CON BACCALÀ ALL’OLIO VÙ
FIRST COURSES

BREAD MILLEFOGLIE WITH SALT CODE IN VÙ OLIVE OIL

Ingredients:

500g desalted cod
400ml whole milk
250ml Vù extravirgin olive oil
16 slices of day-old crusty white bread
50ml VU’ PDO olive oil
500g potatoes
2g Sarconi saffron
White pepper to taste
Salt to taste
6 Senise dried peppers
Senise dried pepper in powder

Description:

This recipe was created by chef Gloria Limongi during the Jam Cup competition organized by the Italian Cooks Federation, and aims to celebrate the many flavours of the Lucanian tradition.

Preparation:

Lay the slices of bread out on an oven tray, drizzle with oil and toast for 5 minutes at 200°C. Remove the skin and bones from the fish, flake then cook with the clove of garlic in the milk for around 15 minutes. Drain, mash and pour the oil over slowly while stirring to form a foamy consistency. Dice the potatoes and boil in salted water with added saffron. When cooked, mash, adjusting consistency by adding cooking water as necessary and a drizzle of olive oil over the top. Season with salt and white pepper.

Fry the dried Senise peppers in Vu’ PDO extravirgin olive oil then set aside to cool and go crispy. Assemble the dish, alternating of layers of bread with the two mixtures. Dust with Senise pepper flakes and garnish the dish with an emulsion of PDO extravirgin olive oil and dried Senise pepper.