Oggi voglio proporvi la ricetta di un crostino davvero super: i crostini cime di rape e burrata!
I crostini cime di rapa e burrata, sono semplici da preparare, ma pieni di sapore se preparati con ingredienti di qualità. Vieni a scoprire la ricetta
La ricottina al forno con erbe aromatiche e pomodorini caramellati è un antipastino o "apri pista" molto raffinato e bello da portare a tavola.Facilissima da preparare e soprattutto molto golosa, ...
Liven up your pantry with Galantino’s turnip tops in extra virgin olive oil. Preserved in cold-pressed oil with herbs and chilli, these bitter greens are perfect paired with anchovies and a squeeze of lemon on crostini, or to top pizzas. Try blitzing to make a quick green sauce to top creamy white beans, or to serve with burrata for a pleasing contrast. Cime di rappa is the poetic-sounding Italian translation and it would be a crying shame not to sauté a jar up to enjoy the Puglian classic, orecchiette cime di rapa. About Galantino The Galantino family business was started in 1926, when Vito Galantino, an extra virgin olive oil taster, transformed a nineteenth century mill house into an olive mill, with a dream to make a world-class product. Now run by the third generation, the Galantino family embraces ancient craftsmanship with modern innovation; traditional stone grinders are used alongside cold-extraction centrifugation systems. In 1990, Vito’s son, Dr Michele Galantino, produced the company’s first flavoured oils after he rediscovered the ancient technique of crushing the olives together with fresh citrus, herbs, or chillies, resulting in delicious, natural flavours, without any added essences. Galantino is based in the mediaeval town of Bisceglie, Puglia – the region that produces more olives than any other in the world. Perched on the Adriatic coast and steeped in history, Galantino uses olives from the family’s 47-hectare “La Fenice” estate and from 2000 trusted growers. “La Fenice” is home to ancient olive groves of over 15,000 Ogliarola and Coratina trees: a stunning visual feast spanning as far as the eye can see. The olives are harvested between October and December, when they are at their perfect stage of ripeness, which is judged using the time-honoured technique of hand-shaking branches, then gently catching any falling fruit in canvas “hammocks”. This dedication to meticulous husbandry, with careful pruning, drip-irrigation and ultra-modern pest control detection, reduces the use of pesticides to an absolute minimum. All their olives are carefully selected and washed before they are crushed on traditional stone mills. Ingredients: turnip greens 55%, extra virgin olive oil 42%, salt, aromatic herbs in variable proportion: dry garlic, dried oregano, dried basil, spicy chili powder, dried rosemary. acidity regulator: citric acid. Allergy advice: None Storage: Keep away from heat and direct sunlight.
With notes of artichokes and almond, Galantino’s cold-pressed extra virgin olive oil is easy to pour from this costolata bottle. Rich and fragrant with a lingering peppery finish, this oil is perfect in a tricolore salad or to make wild garlic pesto. When you need to whip up a speedy al fresco pasta lunch for friends, why not opt for the Puglian classic, Spaghetti Crudaiola. About Galantino The Galantino family business was started in 1926, when Vito Galantino, an extra virgin olive oil taster, transformed a nineteenth century mill house into an olive mill, with a dream to make a world-class product. Now run by the third generation, the Galantino family embraces ancient craftsmanship with modern innovation; traditional stone grinders are used alongside cold-extraction centrifugation systems. In 1990, Vito’s son, Dr Michele Galantino, produced the company’s first flavoured oils after he rediscovered the ancient technique of crushing the olives together with fresh citrus, herbs, or chillies, resulting in delicious, natural flavours, without any added essences. Galantino is based in the mediaeval town of Bisceglie, Puglia – the region that produces more olives than any other in the world. Perched on the Adriatic coast and steeped in history, Galantino uses olives from the family’s 47-hectare “La Fenice” estate and from 2000 trusted growers. “La Fenice” is home to ancient olive groves of over 15,000 Ogliarola and Coratina trees: a stunning visual feast spanning as far as the eye can see. The olives are harvested between October and December, when they are at their perfect stage of ripeness, which is judged using the time-honoured technique of hand-shaking branches, then gently catching any falling fruit in canvas “hammocks”. This dedication to meticulous husbandry, with careful pruning, drip-irrigation and ultra-modern pest control detection, reduces the use of pesticides to an absolute minimum. All their olives are carefully selected and washed before they are crushed on traditional stone mills. Ingredients: 100% extra virgin olive oil. Allergy advice: None Storage: Keep away from heat and direct sunlight.
