Author: admin_cla

Crostoni with goat’s milk ricotta, wild garlic pesto and wild greens

Ingredients for one jar of pesto:

60 g young wild garlic leaves, not too fleshy
20 g almonds (blanched or not, as preferred)
20 g 18-month parmesan cheese
1 pinch of coarse salt
Organic extra virgin olive oil

Ingredients for the crostoni:

4 slices of homemade bread (can be a few days old)
200 g goat’s milk ricotta
Mix of wild salad and greens (sorrel, oriental leaves, wild rocket)
100g asparagus
Salt flakes
@torrerivera organic extra virgin olive oil


Before starting, place the mixer blade and bowl in the freezer.
Place all the ingredients except the oil in the mixer bowl, with an ice cube.
Pulse the mixer until the ingredients are finely chopped. Slowly pour the oil in until the pesto is soft and smooth.
Transfer to sterilised jars and top with oil to prevent oxidation.
Heat a non-stick grill, spritz the slices of bread with a little water.
Toast on both sides.
Use the same grill to grill the cleaned and trimmed asparagus. Cook for a few minutes, until tender.
Drizzle with oil and set aside.
Soften the ricotta and season with salt and pepper.
Spread the bread with the cheese and a generous spoon of pesto, and top with the chopped asparagus and the greens.
Dress with a generous splash of oil, the salt flakes and freshly ground pepper.
Ricetta di: @conlemaninpasta

Rocket pesto and burrata caprese

Pesto ingredients:

50 g rocket
40 ml Torre Rivera extra virgin olive oil
3 walnuts
45 g parmesan/pecorino cheese
1/2 garlic clove

Salt to taste


Place all the ingredients in a mixer and blend the pesto to the desired consistency.

Salad ingredients:

2 small burrata or 1 large
Torre Rivera extra virgin olive oil to taste
Salt to taste
1 beefsteak tomato
10 cherry tomatoes
Slices of baguette as desired
Wash the tomatoes. Slice the beefsteak tomato and halve the cherry tomatoes.
Arrange on a serving plate, placing the larger slices at the bottom and the smaller ones on top, add the burrata, season with salt and oil to taste, and finish with the rocket pesto and the previously toasted slices of bread.
Ricetta di: Mariangela Russo

Extra virgin olive oil madeleines


250 g room temperature yogurt
250 g sugar
375 g flour
270 g Torre Rivera extra virgin olive oil
4 eggs
Zest of one untreated lemon
16 g vanilla baking powder
3 g salt


Beat the egg with the sugar in a bowl for around 3 minutes. They should be thick and fluffy.
Add the extra virgin olive oil, the yogurt and the lemon zest. Mix well.
Sieve the flour into a separate bowl with the baking powder and the salt. A little at a time, add the sieved dry ingredients to the egg mixture while mixing constantly with an electric whisk on the lowest speed.
Grease a madeleine tin with extra virgin olive oil and dust with flour, or use a good quality cake release spray if you prefer.
Pour a generous spoonful of the mixture into each mould. Bake at 180° in a ventilated oven until golden brown and risen in the middle.
Transfer the cakes onto a wire rack and leave to cool.
Continue baking until all the mixture is used up.
The madeleines will keep for several days in an airtight container. You could even halve the quantities, although we have a sweet tooth so we can never get enough… I have several kinds of tins in different shapes and sizes so the number of cakes will vary depending on what you have available.
Ricetta di: Nicole Taddei

Artichokes with Torre Rivera olive oil

2 artichokes
1 clove of garlic
Torre Rivera extra virgin olive oil
Pecorino Toscano cheese
Salt, pepper


2 artichokes thinly sliced and pan roasted in Torre Rivera olive oil. Put part of the artichokes aside, leave to cool and then blend with the pecorino.
Toast the bread and spread it with the artichoke pâté. Decorate with the rest of the roasted artichokes and pecorino shavings.
Drizzle with Torre Rivera olive oil and season with salt and pepper.
Ricetta di: Laura Nigita

Clementine and olive oil cake

3 clementines
4 large room temperature eggs
Zest of 1 lemon
160 g caster sugar
100 ml Nocellara extra virgin olive oil
175 g almond flour
1/2 sachet of vanilla baking powder

Place the clementines in a pan of water. Boil for 30 minutes.
Leave to cool.
Chop the clementines and remove any pips.
Put the clementines, peel included, into a mixer and blend until they form a chunky cream.
Grease and flour a 20 cm springform cake tin and line the bottom with baking paper.
Beat the eggs, lemon zest and caster sugar.
Add the oil and mix until the mixture is smooth.
Fold in the clementine cream, the almond flour and the baking powder.
Pour the mixture into the tin and bake at 180 degrees for 50 minutes.

Ricetta di: Claudia Sgarbossa

Bread and Crostini

Ingredients for the bread:
550 g durum wheat semolina;
350 g water;
3 g fresh yeast;
2 tablespoons of Torre Rivera Santagostino blend organic extra virgin olive oil;
1 tablespoon of unrefined salt;
1 teaspoon of molasses (honey or barley malt can be used instead).

Dissolve the yeast in 50 g of warm water;
Add another 200 g of water;
Add about 250/300 g of flour, a little at a time, until the mixture is smooth;
Knead briefly, form into a round shape and place the dough in a mixer bowl covered with clingfilm;
Leave it to rise somewhere warm (for example in a switched-off oven with the light on) until it has doubled in volume (around 8 hours);
Dissolve the salt in a little of the remaining 100 g of water;
Add the unsalted water, the Torre Rivera oil and the molasses to the dough and mix with the flat beater;
Add the salted water and, a little at a time, the remaining flour;
Continue kneading until elastic;
Transfer the dough onto a suitable surface and form it into a sausage shape;
Line a baking cloche with baking paper and place the bread dough inside;
Leave it to rest until it has almost doubled in volume (about two hours at the most);
Put the lid on the cloche, place the flame diffuser on the smallest gas ring and place the cloche on it;
Bake at a low heat for 45 minutes, using a toothpick to check;
If you prefer to bake in an oven, bake for 30 minutes at 180° in static mode;
Once baked, turn it out, remove the baking paper and leave the bread to cool before slicing it. 

We will use this bread to prepare three types of crostini, each using a different Torre Rivera olive oil; each oil has its own unique character that not only enhances the flavours it accompanies, but, when chosen with care, reveals all of its wonderful nuances and becomes a defining element of the dish.
Below are the ingredients to make one crostino; to make more, just multiply the quantities by the number of people.

Crostino with burrata, basil and sundried tomatoes with Torre Rivera Santagostino organic extra virgin olive oil:
One slice of toasted bread;
One small burrata;
One sundried tomato preserved in oil;
One basil leaf;
Salt and pepper to taste;
Torre Rivera Santagostino extra virgin olive oil.

Arrange the burrata on the slice of bread and season with a little salt and pepper;
Add the sundried tomato and the basil leaf;
Pour over the Torre Rivera olive oil.

The mild bitterness and refined flavour of the Santagostino olive oil complements the delicacy of the burrata, giving it a bolder flavour.

Crostino with borlotti cream and caramelised onions with Torre Rivera Blend organic extra virgin olive oil:
One slice of toasted bread;
One ladle of cooked borlotti beans and a little of the cooking water as needed;
3 slices of red onion;
1 spoon of raw brown sugar (I used atado dulce, more flavourful than white sugar but not overpowering);
Two glasses of water;
Salt, pepper and oregano;
Edible flowers to decorate;
Torre Rivera Blend organic extra virgin olive oil.

Cook two slices of onion with water and sugar over a medium heat;
When the water has almost completely evaporated, turn off the heat; you need a creamy consistency and shouldn’t let the sugar solidify too much;
Meanwhile, sauté the beans with a chopped slice of onion, a little Torre Rivera oil, salt, pepper and oregano;
Blend them with a little of the cooking water;
Spread the borlotti cream on the crostino;
Add the caramelised onion;
Decorate with the edible flowers;
Drizzle with Torre Rivera olive oil.

This Blend of Puglia olives has a bold but not overpowering character which adds smoothness to the crostino, adding a note of bitterness to balance the sweetness of the beans and the onion.

Crostino with dark chocolate, pink Himalayan salt and Torre Rivera Coratina organic extra virgin olive oil:
One slice of toasted bread;
Two squares of 75% cocoa dark chocolate;
A few grains of salt;
Torre Rivera Coratina organic extra virgin olive oil.

Roughly chop the chocolate and arrange it on the slice of bread;
Add the salt;
Heat the bread in a bread cloche, or in a pan with a lid, just long enough to melt the chocolate;
Drizzle with Torre Rivera olive oil.

This unusual combination is perfect for those who appreciate bold flavours. Instead of seeking balance, in this case I let the Coratina express all its rustic vitality to the full; the tang of its punchy flavour is softened only by the presence of a little salt. For those who are more daring I recommend trying this with 100% cocoa dark chocolate instead.

Ricetta di: Simona Laus @incucinacolfornetto
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