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.

Octopus in green sauce on potatoes

Ingredients for six people:

1 kg octopus
300 g potatoes
2 cloves garlic
2 lemons
2 tomatoes
Salt
2 dl parsley oil Gargiulo
90 g of aromas such as basil, rocket and celery leaves

Procedure:
Boil the octopus, cut it into pieces, peel the potatoes, trying to cut into slices possibly equal and boil them.
For the sauce: place all spices in a blender with the parsley flavored olive oil Gargiulo, whipping until the sauce will be creamy.
Cut the tomatoes into bricks. Assemble the dish with potato slices, then put on the octopus already seasoned with parsley flavored olive oil Gargiulo, lemon and celery into small cubes.
Decorate with green sauce and tomato bricks.

Rosemary cream with kiwi and extra virgin olive oil

Ingredients for 8 people:
8 eggs
1 liter of fresh milk
200 g sugar
120 g flour
2 rosemary sprigs
2 kiwis
Rosemary olive oil Gargiulo

Procedure:
Boil the milk whit rosemary, remove them from heat and allow steeping for 6 to 8 minutes. Prepare the cream, slamming the egg yolks with the sugar into a bowl. Add slowly the flour and the milk. Place the saucepan on a reduced fire, mixing constantly, in order to thicken the cream. Remove from the heat and add three tablespoon rosemary flavored olive oil Gargiulo.
Transfer into a cool bowl, to avoid that it continuing to cook. Sprinkle the surface with granulated sugar and then let it cool.
When the cream will be cold, divide it into the glasses, complete with diced kiwi and rosemary brin sprigs (brushed with a dash of white egg and sprinkled with granulated sugar).

Bean soup

Ingredients for 4 people:
350 g beans
300 g tubettoni
Pork rinds and sausage
2 cloves garlic
Oil with rosemary and pink pepper Gargiulo

Procedure:
Put the beans to soak overnight and cook them in a pot, preferably earthenware. Fry the oil with rosemary and pink pepper Gargiulo with garlic. When this is brown, remove it and add the sausage, cut into triangles and the pigskin. When they themselves will be well browned, add everything to the beans container and bring to boil, adding tubettoni.
Ultimately serve it with the oil with rosemary and pink pepper Gargiulo.

Rice thrilogy with mint oil Gragiulo and lemon fleur de sel

Ingredients for two people:
60 g of red rice
60 g of black rice Venus
60 g of white basmati rice
1 green courgettes
3 little fish to be grilled
Flavored oil with mint Gargiulo
Salt

Procedure:

Boil separately the three types of rice in salted water and divided into six single-cutters.
Derived from six fish fillets and slices of courgettes and crescents of half a centimeter each. Grill courgettes on the plate and then dress with a little olive oil and a pinch of fleur de sel. Grill the fillets well, and then pass to the dish composition.
Spill on each plate the three tins of rice. Then put over one or two slices of courgette, a fillet of fish seasoned with a pinch of fine salt and sprinkle with peppermint oil Gargiulo.

Fusilli whit rocket

Ingredients for 4 people:
350 g fusilli
150 g diced chopped tomatoes
150 g rocket olive oil "Gargiulo"
120 g cleaned and chopped rocket
80 g parmesan
3 cloves of garlic
1 or 2 chilly peppers
Salt

Procedure:
Brown the garlic in the rocket olive oil Gargiulo, the chilly peppers, salt and let it cook for 10 about minutes.
Cook the fusilli and pans in half sauce.
Finally add the cheese and the remaining sauces.

Soup of spelt, beans and mushrooms

Ingredients for 4 people
300 g mushrooms
300 g barley
200 g beans
Mushrooms olive oil Gargiulo

Procedure:
In a saucepan fry the oil flavored with mushrooms Gargiulo, onions, celery and carrots. Add the farro and cook for about an hour. Cook the beans in another saucepan and after clean the mushrooms, add the farro and beans and cook for 20 minutes, adding salt and pepper to taste.

Bread whit truffle

Ingredients for 4 people:
4 slices of Tuscan bread
2 cloves of garlic
Truffle oil Gargiulo

Procedure:
Cut 4 slices of Tuscan bread and toasted them on a grill. Then place in bowl a clove of garlic and three tablespoons of truffle oil Gargiulo. Work well with a fork, to reduce it to a flavorful sauce.
Spread the slices of bread with this compound, salt and serve immediately.