First dishes

Whole grain risotto with fondant cream of peppers and tomatoes with a perfume of rosemary, oil, fresh caciotta and almonds

Ingredients for 4 persons:

  • 300 g of whole grain rice
  • 4 bay leaves
  • 2 yellow peppers
  • 1 red pepper
  • 4 tomatoes mature
  • 3-4 sprigs of fresh rosemary
  • about 120-150 g of caciotta or fresh scamorza
  • about 60 g of almond flour
  • Olio Poldo Monocultivar Coratina
  • salt

Method of cooking:

  1. Place the rice in a pot along with washed laurel leaves, wet with 900 ml of cold water, bring to a boil,put little bit of salt, partially cover and bake all over low-medium fire for about 30-35 minutes, allowing to absorb all the liquid in cooking and keeping the rice grains slightly cooked.
  2. In the meantime wash the peppers, divide them in half by removing petiole, seeds and filaments, cut them into pieces and put them in a saucepan.
  3. Add the peeled tomatoes, deprived of seeds and cut into chops, sprigs of rosemary, a glass of water, and 2 tablespoons of abundant olio Poldo
  4. Put salt, cover partially and bake for 20-25 minutes until peppers are released, leaving them free of liquid but with a kind of dense syrup.
  5. Once ready to separate the bare rosemary leaves leaving the leaves, whisk them into a scented cream.
  6. Remove the bay leaves and mix the rice cooked with the cream of peppers heating and mixing over a low heat, distribute in the dishes and lay over thin slices of fresh Caciottina around sprinkle with almonds flour and drizzle with more olio Poldo monovarietale Coratina
  7. Decorate with rosemary sprigs, let cheese partially dissolve with the heat of the rice and before tasting mix everything together: rice, cheese, oil and almonds.

Additional information

  • Course: first course
  • Difficulty: Low
  • Preparation Methods: 20 minutes
  • Cooking times: 35 minutes

Chef Giuseppe Capano on Cucina e salute

Pici with porcini and light cream with Parmesan cheese

Ingredients for 4 persons:

  • 320g of Picio pasta
  • 3 medium sized porcini mushrooms
  • 1 onion cut into julienne
  • 220g of Parmesan cheese
  • 250g of cream
  • Olio Poldo Monivarietale from Picholine oil , a spoon to grind the porcini
  • Salt
  • Pepper
  • Olio Poldo Oil to finish the dish

Chef Carlo Le Rose

Gluten-free revisited tomato soup

Ingredients for 2 persons:

  • 400g tomato paste
  • 8 slices of gluten-free bread
  • 300g vegetable broth
  • 15 basil leaves
  • Pepper
  • 25g Olio Poldo Monocultivar Picholine
  • 1 garlic clove
  • 1 teaspoon of sugar
  • 2 teaspoons salt
  • Chutney onion

Chef Carlo Le Rose

Christmas Eve Fusillotti

Ingredients for 2 persons:

  • 160g GlutenFree fusilli
  • 8 desalinated anchovies
  • 50 grams of IGP lemon powder
  • 50 gr of dehydrated and milled turnip roots
  • 6 chopped peppers
  • 150g of rapeseed cream
  • 80 gr of hazelnut powder
  • Olio Poldo Monocultivar Raggia
  • salt

Chef Carlo Le Rose

Gnocchi with fake carbonara

Ingredients for 2 persons:

  • 160 gr of ricotta gnocchi
  • 8 of bacon slices
  • a sachet of saffron
  • 80 gr of cream of pecorino chees
  • Salt
  • Pepper
  • Olio Poldo Monocultivar Raggia

Chef Carlo Le Rose

Gourmet Arancino

Cooking Nano rice vial:Arancino

  • 250 gr of rice
  • 1 sachet of saffron
  • 500 ml of water
  • 30 gr of butter
  • 2 teaspoons of ginger
  • Salt and pepper


  • Half onion
  • 80 gr of peas
  • 30 gr of caciocavallo
  • 40 gr of mozzarella
  • 30 gr of turmeric
  • 3 gr of chili
  • 4 g of curry
  • Salt
  • Pepper
  • Olio Poldo Monocultivar Coratina
  • 2 eggs

Ingredients for rolling:

  • Rice flour
  • Egg
  • Breadcrumbs GlutenFree

Chef Carlo Le Rose

Tortello Spinach, truffle and goat cheese

Fresh pasta:

  • 200 grams of pasta mix
  • 2 eggs
  • 1 chair
  • 15 ml of Olio Poldo
  • 20 ml of water

Stuffing ingredients:

  • Truffle as needed
  • 100 g goat cheese
  • salt
  • Olio Poldo oil
  • pepper
  • 80 gr mortadella
  • The dish is finished with fresh truffle and Olio Poldo Monocultivar Leccino

Chef Carlo Le Rose

Green agnolots, with burrata and black cabbage, seasoned with tomato cream, basil cream, dehydrated yellow pepper and Olio Poldo

Ingredients for 5 persons

Pasta ingredients:

  • 3 eggs
  • 400 gr flour
  • 10 ml of Olio Poldo monovarietale leccino
  • 40 gr of spinach cream

Stuffing ingredients

  • 80 gr black cabbage
  • 130 gr burrata
  • 20 gr Parmesan cheese
  • salt
  • pepper


  • 1 marinated cherry tomatoes per serving (blanched and marinated with salt oil and thyme oil)
  • 50 gr burrata (salt and pepper shake)
  • Tomato cream (tomato sauce reduction)
  • Basil cream (basil balmy, then cooled in water and ice and smoothed with oil and salt)
  • Olio Poldo Monocultivar Leccino
  • Dehydrated pepper powder (peppers cooked at 80 °C for 2 hours, then dried and milled)

Dough process:

In a planetary pour the eggs, mix for a few minutes and then add the sifted flour and cream of spinach.Knead for a few minutes and just add the oil for the last time. Continue to blend in order to obtain a soft, homogeneous and smooth compound.Let it rest for about half an hour in the fridge wrapped in the pellicle. After half an hour spread the leaf very thin with the aid of a rolling pin and with a pasta cup we go to create a round shape, then inside we go to put the cream of black cabbage and burrata and close in shape Classic tortellone.

Filling process:

In a frying pan put an oil wire and skip the previously clean and balmy black cabbage. Adjust salt and pepper and allow to cool. Once the black cabbage is cold, combine all the ingredients: cabbage, burrata, parmesan, and with the aid of a minipimer to shake in order to obtain a soft and homogeneous mixture. Adjust salt and pepper, so our beard will be ready to be used.

At this point we have all the ingredients ready to make the tortelli and once cooked we will assemble the dish as we like. Let’s finish with drops of Olio Poldo Monovarietale Leccino.

Preparation time: about 1 hour

Chef Carlo Le Rose

Linguine with mushrooms, pumpkin and crispy speck


  • linguine Filotea garlic and parsley 250 g;
  • Pleurotus mushrooms (other kinds of mushrooms are fine);
  • pumpkin;
  • speck (it’s better if it’s not too thin);
  • Olio Poldo Monocultivar of Leccino;
  • Salt to taste.


Cut the mushrooms into small pieces after having cleaned them from the dirt and the end of the stem. Then cut the pumpkin into small cubes and cut the bacon into sticks of about 3 cm (1 in).

In a large pan put plenty of oil and lightly brown the mushrooms, cover and cook at low heat for about 5 minutes. Then add the pumpkin, adjust with the salt, mix and cook for another 5-6 minutes.

Be careful not to let reduce the pumpkin to mush, they should remain compact. If they get too much dried, it’s still possible add a bit of hot water.

Meanwhile, toast the sticks of speck in a nonstick frying pan without oil. When they become crisp they are ready and should be kept aside.

Finally, cook the linguine that should be boiled for about 2 minutes, drained and poured into the pan with the seasoning of mushrooms and pumpkin.

Then sauté over a high flame for a minute, serve, decorate with a few crispy speck sticks and add a bit of Leccino Monocultivar.

Enjoy your meal!

Recipe by I sognatori di cucina e nuvole

Other recipes

  • Pistachio nut flour Hats pasta with mortadella and mascarpone chees on saffron sauce and Olio Poldo. By Chef Carlo Le Rose