Spicy Pecorino salad marinated in olive oil

Ingredients

• 200g Pecorino cheese

• 2 tablespoons Boscherini olive oil

• 1 teaspoon crushed red pepper

• 1 clove garlic, finely chopped

• salt

• freshly ground black pepper

• Balsamic vinegar

• 1 small romaine lettuce, washed and torn into pieces

Instructions

• Start by cutting the Pecorino into thin slices or shavings, whichever you prefer.

• In a medium bowl, combine the olive oil, crushed chili pepper and minced garlic. Season to taste with salt and pepper.

• Arrange the Pecorino slices in a shallow dish and pour the olive oil and spice mixture over the cheese, making sure to coat well. Leave to marinate in the fridge for at least 1 hour.

• Just before serving, arrange the romaine lettuce pieces on a large serving dish.

• Arrange the slices of marinated Pecorino on top of the romaine lettuce.

• Sprinkle lightly with balsamic vinegar just before serving to add a touch of acidity and sweetness.

• Serve your salad and enjoy this unique combination of refreshing and spicy flavours

Mushroom risotto

Ingredients

• 300g arborio rice

• 1 liter hot vegetable stock

• 250g mushrooms

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 60ml Boscherini olive oil

• 60ml dry white wine

• 60g grated Parmesan cheese

• salt and freshly ground black pepper

• fresh parsley, chopped, for garnish

Instructions

• Sauté the onion and garlic in Boscherini olive oil until soft.

• Add the mushrooms and cook until golden.

• Add the arborio rice and toss to coat with the oil.

• Pour in the white wine and allow it to evaporate.

• Add the hot stock, one ladle at a time, stirring constantly until the rice is creamy and al dente.

• Stir in the grated Parmesan and season with salt and pepper.

• Garnish with chopped fresh parsley before serving.

Pasta alla puttanesca

Ingredients

• 350g spaghetti

• 4 tablespoons Boscherini olive oil

• 4 garlic cloves, thinly sliced

• 1 can crushed tomatoes (400g)

• 1/2 cup (70g) black olives, pitted and sliced

• 2 tablespoons capers, drained

• Salt and freshly ground black pepper

• Chopped fresh parsley, for garnish

• Grated Parmesan cheese, to serve

Instructions

• Cook the spaghetti according to package instructions in a large pot of boiling salted water.

• While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Add the garlic and sauté until golden.

• Add the crushed tomatoes, black olives and capers to the pan. Simmer for a few minutes until the sauce thickens slightly.

• Once the pasta is cooked al dente, drain and add to the pan with the sauce. Mix well to coat the pasta with the sauce.

• Season to taste with salt and pepper. Garnish with chopped fresh parsley if desired.

• Serve hot, accompanied by grated Parmesan cheese.