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

Directions:

Wash the oranges and grate the zest. At this point, proceed to the squeezing outs. The quantity of juice obtained must to be equal to the amount of oil and sugar. Place the flour, add egg yolks and stir with a fork. Add sugar, grated orange peel, and finally the oil. Knead the dough quickly. Once you have a smooth and uniform dough, wrap everything in foil and put in the fridge for 1 hour. Roll out the dough and cut into cookies with cutters.

Chicken salad with citrus

Ingredients for 4 people:
300 g of chicken
1 organic orange untreated
1 lettuce
Salt and pepper
Little fresh grape tomatoes

For the sauce:
1 onion
1 natural white yogurt
1 tablespoon of olive oil with lemon Gargiulo
2 tablespoons of vinegar
The juice of half an orange or lemon

Directions:
Cut the chicken into thin strips and let it steam for 15 minutes, after salt and pepper and let it cool. Subsequently wash and slice the tomatoes. Take the orange and divide into quarters.
At this point you can clean minutely the lettuce and then you can cut it.
For the sauce:
Put into the mix the onion, the olive oil with lemon Gargiulo and mix thoroughly. Add the orange juice and mix with a wooden spoon. Put all in blender and add the yogurt with salt and pepper until it will be creamy.
In a container place the chicken, tomatoes, lettuce and orange and add the sauce. Mix everything together and voila here is a fresh and light summer dish!

Orange scalopps

Ingredients for 6 people
700 g rump of veal slices
Flour
3 tablespoons olive oil whit oranges Gargiulo
Juice of 2 oranges diluted into a broth glass
Two oranges, washed and thinly sliced
Salt and pepper

Process:
Flour the slices of veal and then put them to brown at high heat in a pan with the oil. Pour the juice and the orange slices, salt, pepper and finish cooking the scallops, shaking the pan occasionally in order to not attach the scallops to the bottom. Turn them over halfway through the cooking and if the sauce is too narrow, add a some broth.

Ingredients for 4 people:
320 g paccheri
150g ricotta
30 g grated Parmigiano Reggiano
2 sprigs thyme
1 organic lemon
Extra virgin lemon olive oil “Gargiulo”
Salt and pepper

Process:
Pour into a bowl 6 tablespoons of Sorrento lemon olive oil Gargiulo. Bring to boil water, add salt and toss the pasta.
Meanwhile, place the ricotta in a bowl and mix with 4-5 tablespoons of pasta cooking water. Salt and pepper.
Season with grated cheese and with the scent of thyme leaves.
Drain the pasta, pour into bowl and soak in well with the ricotta sauce.
Sprinkle the dough with Sorrento lemon olive oil Gargiulo and decorated with the leaves of thyme.