gradassi 's home recipes

G R A D A S S I ' S H O M E R E C I P E S

“ a s n a p s h o t f r o m t h e o l i v e h a r v e s t ”

G R A D A S S I ' S H O M E R E C I P E S

We are glad to offer you a few genuine and traditional Umbrian recipes where Gradassi

Extra V irgin Olive O il is the essential ingredient.

For many years we have been meticulously cultivating olives on the rocky terrains surrounding the medieval hil ltop town of Campel lo sul C litunno in the central

Italian region of Umbria, also known, for its abundance in rich vegetation, as the Green Heart of Italy.

Fol lowing a centuries’ old family tradition, we careful ly handpick the olives to then bring them to the olive mil l on

our Estate which dates back as far as 1639.From here we produce one of the most spectacular extra

virgin olive oils in Umbria.

Warmth, Simplicity, Authenticity and an incredible Passion for the good things in life is our philosophy!

G R A D A S S I ' S H O M E R E C I P E S4

R E C I P E SI N D E X

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“ o u r e x t r a v i r g i n o l i v e o i l ”

P inzimonio

Centenaria

Fiore d’Autunno Lo Storico

C ondimento al BasilicìoLo Sgocciolato


T O M AT OB R U S C H E T T A

ingredients: fresh tomatoes(1 bruschetta) extra virgin olive oil salt basil bread

time: 15 minutes

diff iculty:recommended oil: Fiore d’Autunno

preparation: Wash and dice the tomatoes. Season with plenty of extra virgin olive oil, salt and pepper. Add the basil leaves that have been washed and hand-torn.Cut the fresh bread in slices and toast on both sides on the grill. Pour the extra virgin olive oil on the slices of bread and then place the tomatoes on them (a tip is to soften the bread slices with a little of the juice from the tomatoes before placing them on the bread).


G A R L I C & O I LB R U S C H E T T A

ingredients: garlic cloves(1 bruschetta) extra virgin olive oil salt bread

time: 15 minutes


preparation: Cut the fresh bread and toast both sides on the grill, then rub the bread with a clove of garlic. Pour on the extra virgin olive oil, add a little salt and serve while still warm.


ingredients: bread(1 bruschetta) extra virgin olive oil salt arugula flakes of parmesan

time: 15 minutes


preparation: Cut the fresh bread and toast both sides on the grill, then wash arugula and prepare flakes of parmisan. Pour on the extra virgin olive oil, add arugula, parmisan and serve while still warm.

ARUGUL A & Parmigiano CHEE SEB R U S C H E T T A


P I N Z I M O N I O

ingredients: 2 celery stalks(4 servings) 2 carrots 1 fennel bulb 1/2 yellow pepper 1/2 red pepper 10 radishes extra virgin olive oil vinegar salt pepper

time: 30 minutes

diff iculty:recommended oil: Pinzimonio “Gradassi”

preparation: Wash the vegetables and then choose two tender celery stalks (those inside the bunch of celery), remove the leaves from the ends and cut lengthwise, creating sticks. Remove the ends from the fennel with the leaves, eliminate the tough outer leaves and then cut the fennel in four equal pieces and then halve the pieces again.Take the half pepper, remove the white parts and seeds inside, cut off the ends to make it even and then cut into strips. Remove the leaves from the radishes, cutting them off at the base and wash them. Peel the carrots, cut off the ends and cut them into parallel slices that you will then cut into sticks. Divide the cut vegetables into small dishes and prepare 4 bowls with extra virgin olive oil or, in this case, “Pinzimonio Gradassi”. Arrange in the center of the table and enjoy as an appetizer.


S P E L T S A L A D

ingredients: 3/4 cup pearl barley(4 servings) 3/4 cup pearl faro 1 cup arugula salt extra virgin olive oil 1/2 lb cherry tomatoes 1/4 lb small balls of mozzarella

time: 40 minutes

diff iculty:recommended oil: Lo Storico DOP Umbria

preparation: Start by boiling the grains. Put the barley and spelt in a large pot and add plenty of salted water, enough to cover the grains. Boil according to the instructions on the package (it usually requires about 15-18 minutes). Once cooked, some of the water will have been absorbed. Drain and rinse under cold water in order to stop the cooking process and cool them down. Transfer to a large bowl and set aside. Now prepare the tomatoes. Wash under running water and cut into small slices, drain the mozzarella and dice. Cut the arugula and rinse well. Now add the tomatoes, mozzarella and arugula to the bowl with the grains. Season with plenty of extra virgin olive oil and add salt if needed. Mix well. If you can’t f ind spelt or barley you

can use quinoa cooking it according to

package directions.


L E N T I L S O U P

ingredients: 2 carrots(4 servings) 2 celery stalks 1 onion 2 garlic cloves 2 small potatoes 2 zucchini 2 bay leaves a teaspoon of ground cumin 2 cloves extra virgin olive oil salt to taste water 10 ½ cups lentils 1 ¼ cupsd

time: 1.5 hours

diff iculty:recommended oil: Lo Sgocciolato

preparation: Soak the lentils in cold water for at least 2 hours (or for the amount of time shown on the package). When finished soaking, start cleaning the vegetables, peel and dice the carrots, potatoes, celery (without leaves) and zucchini. Heat the oil and garlic in a pot, mince the onion and add it to the pot. Simmer gently and then add all of the vegetables except the lentils. Simmer for about 10 minutes on low, stirring with a wooden spoon. When they have softened, add the drained lentils, bay leaves, cloves, cumin and salt. Add the hot water or vegetable broth, bring to a boil, cover and cook on low for about 2 hours or until the lentils are tender (but not overcooked). Add water as needed to keep the soup from drying out. Before serving, remove the bay leaves and cloves and serve hot. Drizzle with extra virgin olive oil before eating.


ingredients: 2 garlic cloves 1 cup basil leaves 70 g grated parmesan 1/3 cup grated pecorino (aged sheep’s milk cheese) salt extra virgin olive oil 1/8 cup pine nuts

time: 45 minutes

diff iculty:recommended oil: Centenaria

P E S T OG E N O V E S E

preparation: To prepare Pesto alla Genovese, the basil leaves are not washed, but are cleaned with a soft cloth. Start preparing the pesto by putting the peeled garlic in the mortar along with a few grains of coarse salt. Start to grind it and when the garlic has been reduced to a pulp, add the basil leaves together with a pinch of coarse salt which will help to better crush the fibers and keep a nice bright green color. Crush the basil against the walls of the mortar, rotating the pestle from left to right while rotating the mortar in the opposite direction (right to left), holding it by the “ears” (the 4 round tabs on the mortar). Continue until a bright green liquid comes out of the basil leaves, add the pine nuts and continue crushing until it becomes creamy.


P A S T A w i t hP E S T O G E N O V E S E

ingredients: 1 lb pasta (4 servings) coarse salt (about 2 ½ tablespoons)

time: 15 minutes

diff iculty:

preparation: Boil water and cook pasta

according to package directions.

Drain and put in a bowl, then add the

previously prepared pesto and, if desired,

sprinkle with parmesan.

Add the cheeses a little at a time, mixing continuously. Then pour in the extra virgin olive oil, mixing constantly with the pestle. Mix all of the ingredients together until you get a uniform sauce.

To fol low an easier

recipe it’s possible to

pulse al l the ingredients

in a food processor


R A G Ù B O L O G N E S E

ingredients: chopped pork (leg) ½ lb bacon ¼ lb carrot 1 medium onion 1 celery 1 stalk extra virgin olive oil 3 tablespoons butter, 3 ½ tablespoons red wine ½ cup whole milk, ½ cup salt to taste freshly ground black pepper to taste beef broth, 1 cup tomato paste, 2 tablespoons minced beef (flank, blade or clod, round) ½ lb

time: 4 hours


preparation: Peel the onion and carrot, remove the strings from the celery with a knife and mince them all using a knife or food processor. Put the olive oil and butter in a pot and heat on a low flame. Once the butter is melted, add the minced vegetables and brown them slightly, stirring occasionally. In the meantime, dice the bacon and then add it to the rest of the minced meat and put everything in the pot and let it simmer until the meat is browned, stirring occasionally. Add the red wine and let it cook off, add salt and pepper to taste, then add the beef broth a little at a time. The sauce should absorb the broth but should not become too dry.


Dissolve the tomato paste in a little broth and add it to the meat. Stir and allow the sauce to cook on low for about an hour and a half, adding a little broth as needed and finally the milk. When the sauce is ready, add the salt and pepper as needed. Your Bolognese Meat Sauce is ready. Enjoy it with egg noodles or use it to make a tasty lasagna.

ingredients: 1 lb pasta (4 servings) coarse salt (about 2 tablespoons)

time: 15 minutes

diff iculty:

preparation: Boil water and add a handful of coarse salt. When the water comes to a boil, add the pasta and cook it according to package directions. Drain and put in a bowl, then add the previously prepared sauce and, if desired, sprinkle with parmesan.

P A S T A w i t hB O L O G N E S E R A G Ù


ingredients: 1 lb spaghetti(4 servings) coarse salt (about 2 tablespoons) 2 garlic cloves 2 chili peppers extra virgin olive oil

time: 15 minutes


preparation: Boil water and add a handful of coarse salt. When the water comes to a boil, add the pasta and cook it according to package directions. In the meantime, heat the oil in a pan. When it is hot, add the crushed garlic, chopped chili pepper (seeds removed) and stir for a few minutes over a low flame until the garlic is slightly browned, then remove from heat. When the spaghetti is al dente, drain and sauté in the pan with the oil and chili pepper for about 30 seconds, stirring well to make sure all of the ingredients are mixed together. Serve hot.

PA S T A w i t h G A R L I C ,O I L & C H I L I P E P P E R


PA S TA w i t h T O M A T O& B A S I L

ingredients: 1 lb spaghetti(4 servings) coarse salt (about 2 tablespoons) 1 garlic clove 1 lb San Marzano tomatoes extra virgin olive oil a few basil leaves

time: 30 minutes

diff iculty:recommended oil: Olio al Basilico

preparation: Boil water and add a handful of coarse salt. When the water comes to a boil, add the pasta and cook it according to package directions. In the meantime, heat the oil in a pan. When it is hot, add the garlic and tomatoes that have been previously washed and chopped. Heat until there is a thick sauce, adding the basil leaves at the end. As soon as the pasta is ready, drain, add to the sauce and sauté for a few seconds.


ingredients: 1 lb beef (4 servings) (fillet or sirloin) ½ lb Scale Parmesan Cheese ¼ lb arugula extra virgin olive oil

time: 15 minutes


preparation: If you did not buy the meat already sliced for carpaccio but instead have a whole piece of sirloin, it is best to have the butcher slice it for you. Once the meat is cut into thin slices, arrange on a plate, add the arugula, flaked cheese and serve, bringing the oil, pepper, salt and lemon to the table so that people can season their dish as desired.

B R E S A O L AC A R P A C C I O

Carpaccio was invented by Giuseppe C ipriani, founder of the famous Harry’s Bar in Venice .

He prepared this dish for the f irst time in 1950, in this fabulous city, during a exhibition of

paintings by the artist V ittore Carpaccio , to satisfy C ountess Amalia Nani Mocenigo who,

unfortunately, was forced to fol low a diet that restricted her from eating cooked meat.


ingredients: 3 lbs of chicken cut into pieces(4 servings) 1 ½ lbs of potatoes ¼ cup dry white wine extra virgin olive oil salt black pepper 3-4 sprigs fresh rosemary 3-4 sprigs fresh marjoram a few fresh sage leaves

time: 2 hours


I T A LY A N S T Y L EC H I C K E N

preparation: Wash and peel the pota-toes, then cut in equal sized wedges.Place in a bowl of water and rinse a few times. Put plenty of oil in a stove top pan that can also be used on the burner. Heat the oil and add the pieces of chicken, browning them on both sides over high heat. Add the wine, being careful as the oil can splatter, and continue cooking until it is completely evaporated. Add the potatoes, salt, pepper and fresh herbs. Bake in a pre-heated oven at 400° F for at least 1 hour (the chicken must be browned well).


PA N F R Y P R A W N S

ingredients: saltwater fish(4 servings) 12 prawns Parsley a tuft 1 garlic clove 1 glass of white wine extravirgin olive oil

time: 30 minutes


preparation: Wash the prawns. Cut the parsley together with garlic until is minced. Put a lot of extravirgin olive oil in the pan together with garlic and the parsley and make it cook for two minutes. Put the prawns into the pan and cover it. Let them cook for twenty minutes with low fire. In the middle of coking, open the top and pour the glass of wine. Wait until they are brown and serve.


ingredients: steak with bone in (T-Bone),(4 servings) about 5 cm thick extra virgin olive oil a handful of coarse salt

time: 15 minutes

diff iculty:recommended oil: Lo Sgocciolato

F L O R E N T I N E S T Y L ES T E A K

preparation: Prepare the grill so that the embers are hot but there are not flames. If using a grill pan, heat it well. Put the room temperature steak on the grill, cook for 5 minutes per side until the surface and browned and slightly crispy. Remove from the heat, season with coarse salt, drizzle with oil and serve.


ingredients: 2 carrots(4 servings) 2 celery stalks 2 garlic cloves 2 potatoes 2 zucchini 1 yellow pepper 1 long eggplant extra virgin olive oil salt to taste

time: 1 hour


preparation: Cut and chop all of the vegetables. Put in an oven dish, drizzle with extra virgin olive oil, salt and add the two whole garlic cloves. Then, preferably using your hands, mix the vegetables until they are coated uniformly.Put in the oven at 180 degrees for about 40 minutes, checking every once in a while to make sure they do not burn and stirring if necessary. Serve hot as a side dish.

R O A S T E D V E G E T A B L E S


O L I V E O I L C A K E

ingredients: 1 cup flour(8 servings) 4 tablespoons potato starch ⅝ cup sugar 2 eggs + 2 yolks 3 ½ tablespoons extra virgin olive oil grated zest of 1 lemon ½ vanilla bean 2 teaspoons baking powder powdered sugar to decorate

time: 1,5 hours


preparation: Whip the eggs and egg yolks with the sugar for at least 10-15 minutes, add the vanilla beans and lemon zest. Pour in the oil while continuing to beat, then sift the flour, potato starch and finally the baking powder over the mixture. Stir gently from bottom to top until uniform. Pour the batter into a pan that has been greased and floured or lined with baking paper and cook the cake in a pre-heated oven at 340° F for 30-35 minutes. After 30 minutes, check if it is done using a toothpick. Remove the cake from the oven and allow it to cool. Serve sprinkled generously with powdered sugar.

gradassi 's home recipes

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