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.

Pasta whit eggplants and mozzarella cheese

Ingredients for 4 people:
400 g pasta
400 g eggplants
50 g extra-virgin olive oil Gargiulo “Venus biologic”
400 g little fresh tomatoes
200 g mozzarella cheese
2 cloves of garlic
Basil
Salt

Procedure:
Cut in to cubes the eggplants and let them brown in a pan whit the extra-virgin olive oil Gargiulo “Venus biologico”. Once wilted, remove from heat and drain. In another pan put the garlic, the extra virgin olive oil Gargiulo "Venus biologico" and then fry everything. Then add the tomato. When all the ingredients are mixed, add the eggplants and cook over medium heat. Meanwhile, cut the mozzarella cheese into cubes and boil the pasta in salted water. When these are ready put then in a pan, then add the sauce, the Parmesan and the basil

Spaghetti with seafood

Ingredients for 6 people:
600 g spaghetti
100 g shelled clams
100 g shelled mussels
100 g shelled sea truffles
500 g little tomatoes
Extra-virgin olive oil Syrenum Gargiulo
Parsley, garlic, salt and pepper q.b.

Procedure:
In a low pot fry a clove of garlic in olive oil Syrenum Gargiulo , then add the seafood shell with their cooking liquid, including the finely chopped parsley and the tomatoes. Cook the spaghetti in salted water, taking care to drain them when they are ready and mix them with a dash of extra virgin olive oil Syrenum Gargiulo.

Cooked Bread Soup

Ingredients for 3 people:

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