Pizza Margherita

Ingredients:

For the dough:
½ liter of water
1 kg of flour
50 g of yeast
20 g of salt
6 tablespoons extra virgin olive oil DOP Gargiulo

For in dressing:
700 ml of tomato puree
Extra virgin biologic olive oil
600 g of mozzarella or buffalo mozzarella
Organic extra virgin olive oil
Basil

Direction:

Dissolve the yeast in the warm water. In a large bowl place the flour, the baking powder and the salt, mixing until the dough is smooth, adding flour if the mixture is too liquid.
Cover the bowl with a dishcloth and let rest for an hour and a half. After this time, get 4 loaves.

For the seasoning:

In a bowl, put the tomato puree with 4 tablespoons of extra virgin olive oil Gargiulo and salt. Take a loaf and spread on a greased baking pan.
Sprinkle with tomato, a drizzle of organic extra olive oil Gargiulo, mozzarella cheese chopped finely and place in preheated oven at 250 degrees for 15 minutes.

Once the pizza is ready, remove from oven and add the basil leaves.

What goodness!

Stuffed olives

Ingredients for 8 people:

Procedure:
Put to cook all meat except bologna with extra virgin olive Syrentum Gargiulo, salt, lemon, white wine. Grind the meat and sausage and served with eggs, 100 g of Parmesan and add the nutmeg. Soak olives in cold water, then stoned and put back into water. Make balls with the dough and wrap around the olive, passing into the flour, beaten egg and breadcrumbs. Then fry it all in abundant olive oil Syrentum Gargiulo.

Sorrento citrus olive oil recipes

Orange biscuits

Ingredients for 6 people:

2 oranges
sugar
2 eggs
400 g of flour 00
10 g of vanilla yeast
olive oil with oranges Gargiulo

Pepper and sword fish croutons

Ingredients for 4 people:
400 g sword fish
300 g bread
1 red pepper and 1 yellow pepper
2 clove of garlic
1 wild fennel twig
½ white wine glass
1 big scalognon
4 flavored basil oil Gargiulo spoons
Salt and pepper

Procedure:
Wash and cut to pieces the peppers, then put them in a bowl whit 2 spoon of flavored basil oil Gargiulo and let them stew for 20 minutes. When they are done, add some salt.
Slice thinly the scalognon and let it wither whit the remaining oil, then clean the sword fish slices and cut them in cubes, at the end add them to the fried ingredients.
Brown briefly the sword fish, add the broken whit hand wild fennel twig, wet it whit the white wine and continue cooking for 7 minutes. Later on, salt and pepper them.
Slice finely the bread, grill it and then rub whit the garlic, garnish whit the sword fish, the peppers and wait on.

Garlic, oil and hot pepper Spaghetti

Ingredients for 4 people

400 g Spaghetti
3 cloves of garlic
4 Gargiulo flavored hot pepper oil Gargiulo
Salt and pepper.

Procedure:
Boll Spaghetti, in the meantime put in a law pot the flavored hot pepper oil “Gargiulo” and the garlic minutely minced, lastly warm up all at low flame.
When Spaghetti are ready pour, strain and heat them in the pot, mixing well everything.