The genie in the pot

9 exhibitors for 1 cookblog: Taste 9 products become creative ideas for tasty recipes!

Because Taste presents the “best of best” of fine Italian food. Because each edition of Taste is a platform for new ideas, the freshest trends of the moment!

Acquapazza Gourmet

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Spaghetti with anchovy oil

Ingredients for 4 people:
_35 g of Acquapazza Gourmet anchovy oil (made the Cetara way)
_350 g of Maestri Pastai bronze-die vermicelli
_50 g of extra virgin olive oil
_2 cloves of garlic (finely sliced) 
_Parsley (as much as you want) 
_Chilli pepper (optional)
Cook the vermicelli in a pan of water without adding any salt. In a small pan or salad bowl, mix the extra virgin olive oil, the anchovy oil, the finely sliced garlic and the parsley. Once the pasta is cooked, add it to the sauce, and add a small amount of the cooking water from the pasta. Stir well and serve hot.
In winter it’s a good idea to heat the sauce to 50 degrees.
Fishermen typically eat anchovy oil drizzled on cooked and raw vegetables and on wholegrain soups. Add a couple of drops to any dish to give an amazing boost of flavour.
Acquapazza Gourmet anchovy oil is made in Cetara in the only factory in existence, continuing the fishermen’s tradition of preserving anchovies in salt in a chestnut wood container called a terzigno. The oil is produced no earlier than 14 months from the moment the anchovies are salted.
Mario Penati - Acquapazza Gourmet

Coda Nera

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Coda Nera Smoked Salmon Fillet

Coda Nera Smoked Salmon Fillet is a complete meal prepared according to an age-old traditional Russian recipe that involves salt, natural wood smoke and an expert drying process – the key ingredients for Smoked Salmon Fillet. 
We suggest you serve it just like that, simple and with no added ingredients that might alter the fragrance. Cut it into vertical slices so you can really enjoy its unique consistency. 
And if you really fancy getting carried away then, why not garnish with a couple of sprigs of chives or ground hazelnuts. Alternatively, cut it up into cubes and make a salmon and green apple tartar, garnished with a couple of violet petals and lightly dusted with fresh ground white pepper. Just make sure you don’t go too over the top!

Cuore Di

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Chocolate Love Hearts

How to prepare the base:

_Extra ingredients: 2 eggs, 20 ml of water.

Beat 2 eggs in a bowl for 5 minutes. Slowly add the mix and the 20 ml of water and whisk for 5 more minutes until you get a smooth mixture with an even consistency. Spread the mixture out in a rectangular baking tin (30 x 40) lined with ovenproof paper and place in a pre-heated oven at 170° for 20 minutes.
How to prepare the chocolate frosting:
_Extra ingredients: 400/500 ml of milk, depending on how thick you want it.
Beat the milk in a bowl for 3 minutes then slowly add the contents of the sachet until you get a smooth, even mixture. The frosting is now ready.
Once your base is ready, leave it to cool completely and use the biscuit cutter to cut out your cakes. Try not to leave too much space between one shape and the next – you should get 20 hearts out of the mixture. Then spread about 2 spoons of chocolate frosting on 10 of the cake bases and sandwich with the 10 remaining plain hearts. Dust with icing sugar.
Use any left over cake mix to make cute little cake pops.

Fabbri Delizie Da Forno

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Birikkine artichoke pie

Starter for 6 people:
_900gr of frozen artichokes
_300 gr of birikkine
_300 gr of Parma ham (taken from the narrow end and cubed)
_6 cloves of garlic
_200 gr of cheese (such as Edamer or Dobbiaco) cut into thin slices
_As much extra virgin olive oil as necessary
_Ripe red tomatoes, part-cooked in a pan with garlic and rosemary.
N.B. The artichokes can be replaced with the same amount of Swiss chard or asparagus.
Fry up the garlic in the oil in a non-stick pan. Add the artichokes and the Parma ham and cook for 15-20 minutes. Take a microwave lidded dish and place a layer of the Birikkine on the bottom of the microwave dish, then a layer of vegetables and then a layer of cheese slices. Then place another layer of Birikkine on the top. 
Cover with another layer of vegetables, another layer of cheese and another layer of Birikkine. Spread the half cooked tomatoes over the top layer of birikkine and put the lid on and place in a 750 w microwave for about 10 min.

Molino Rossetto

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Pugliese focaccia bread

For the dough
_350 ml of lukewarm water and 5 tablespoons of olive oil.
For the filling
_cherry tomatoes and olives. 
Dissolve the sachet of dried active yeast (that you find inside the packet) in 350 ml of lukewarm water. Pour the contents of the package into a bowl or on a flat surface. Add the dissolved yeast and 5 tablespoons of olive oil, and knead for 5/10 minutes until it feels smooth and uniform. Leave the dough to rise for about an hour in a warm place, covered with a damp cloth or cling film. Knead the dough again, rub your hands in olive oil and using your hands roll it out onto a baking tray already lined with ovenproof paper. Leave it to rise again for 30-40 minutes covered with a damp cloth in a warm place. Cover it with cherry tomatoes chopped into slices, olives and olive oil. Bake it in the oven pre-heated at 200 degrees for about 30-40 minutes.


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Icelandic stockfish, tripe sauce with leeks and seaweed

Ingredients for 4:
_600g Salted Icelandic stockfish 
_100g Stockfish tripe, soaked 
_2 leeks
_2 ripe tomatoes
_80g fresh “seaweed trio” (Sea lettuce, Dulse and Nori)
_1 clove of garlic
_extra virgin olive oil
_Barolo vinegar
_black pepper grains
Wash and trim the leeks, then cut into rings about 1 cm thick. Rinse and cut the stockfish tripe into very thin julienne, wash, skin and deseed the tomatoes and cut into small cubes. Put the leeks, tripe and tomatoes into a pan with the oil and braise over a low heat for about 20 minutes, stirring occasionally.
Take the previously desalted stockfish and cut into 8 pieces. Brown on all sides, preferably in an iron skillet, in the oil with a crushed clove of garlic and the rosemary. Finish cooking skin side down. 
Rinse the seaweed then blanch for a couple of minutes together with a few leek rings. Drizzle with some oil and a few drops of Barolo vinegar.
On each plate, use a metal ring to make a pile of the leek and stockfish tripe sauce, then top with a couple of pieces of fish, one resting on the other to show off their different consistency. Garnish the dish with a little leek and seaweed salad. Before serving add a drizzle of oil, a twist of black pepper and a few chervil leaves.
A personal recipe from Chef Angelo Torcigliani of the Il Merlo restaurant in Camaiore (LU).
Icelandic Stockfish, Stockfish Tripe and Seaweed Trio are all Schooner products.

Rocca Stefano dal 1986 "La Bottarga"

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Bottarga: a different take on mullet and mullet eggs

Take one award-winning chef Achille Pinna of the da Achille restaurant in Sant’Antioco, some mullet and mullet eggs (bottarga), some apple and onion and a basic idea: provide a starting point, a creative and yet simple idea that can illustrate how hugely versatile mullet bottarga can be and how cooking with this ingredient can be a great way to try out new recipes and discover original and surprising taste combinations. 
The stars of this recipe are mullet bottarga and mullet, which in this recipe is smoked using strawberry tree wood and holly oak wood. Why not try it with raw or seared fish, little cubes of cold candied green apple and, to top it off, sweet and sour red onion with a sprinkle of cress?
_Mullet bottarga (whole)
_Smoked mullet fillet
_Candied green apple
_Tropea onion
_Sprinkle of cress
_Extra virgin olive oil 
Finely slice the Tropea red onion and sprinkle with salt. Place in hot water for 1-2 minutes and leave to cool in the fridge. 
Cut the mullet fillet and the candied apple into little cubes (plain green apples also work great) and finely slice the mullet bottarga. Plate up and then add a couple of slices of the onion and the cress. Drizzle with very good quality extra virgin olive oil. And you’re done!

Trota Oro

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Marinated trout pieces, artichoke salad and mature spressa cheese

Ingredients for 4 people:
For the trout pieces
_1 small jar of marinated trout pieces (without the oil)
_2gr of finely chopped chives
_Garda extra virgin olive oil
For the artichoke salad
_4 artichoke heads
_5gr lemon juice
_2gr chopped parsley
_Extra virgin olive oil
_50gr mature spressa cheese
_Salt, pepper, extra virgin olive oil
Chop up the trout into similar sized cubes, drizzle with olive oil and sprinkle with chives. Carefully clean the artichokes. Get rid of the fuzzy inner “choke” and slice finely. Season with salt and pepper. Drizzle with extra virgin olive oil and lemon juice, and sprinkle with the chopped parsley. Place the artichokes on plates and place the trout pieces over the artichokes. Decorate with shavings of mature spressa cheese.


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Tagliatelle with Upstream salmon

Ingredients for 4 people: 
_350 g of egg tagliatelle   
_100 – 120 g of Upstream salmon
_100 g of butter 
_1 small teaspoon of chopped chives
_2 egg yolks 
_4 tablespoons of milk 
_1 tablespoon of oil
_Pepper (as much as you want)          
_Get everything ready
Put the two egg yolks in a bowl and add the milk and the spoon of oil. Beat lightly and add a pinch of salt and pepper. Melt the butter in a bowl over a pan of boiling water. Chop the chives. Cut up the salmon into small pieces.
Set everything aside and cook the tagliatelle until al dente.
Cook the tagliatelle in boiling salted water. Drain and place in a large, shallow pan.
Add the salmon straight away and use the steam from the pasta to gently cook the fish. Remove from the heat and stir for around 30 seconds. 
Add the warm butter and the chives and stir.
Finally, add the egg mix and stir everything together off the heat. 
Sprinkle with a little pepper and serve.
Serve with Collio Ribolla Gialla, Bourgogne Blanc La Mission Chateau de Chamirey, Sparkling wine … or Gewürztraminer Ostertag from Alsace.