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Gift package
Our modular packs are made of cardboard with magnetic closure and can accommodate 1 or 2 0.500ml bottles of Extra Virgin Olive Oil. Elegant and resistant, it [...]
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Traditional
Traditional
"The "Il Cavallino" Traditional Extra Virgin Olive Oil is the product that represents our family-run business for three generations. Since the [...]
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Great reserve
Great reserve
Extra Virgin Olive Oil "Il Cavallino" Special Edition represents the freshness of our harvest: it is produced with the first olives harvested in the [...]
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Tuscan IGP
Tuscan IGP
Our lands are registered with the Consortium for the Protection of Tuscan IGP Extra Virgin Olive Oil. The olives and the extra virgin olive oil "Il [...]
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Olives in brine
Olives in brine
Traditional recipe to enhance the flavor of high-quality olives. Excellent to eat as an appetizer, side dish or to accompany an aperitif, they express their [...]
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Organic
Organic
The organic extra virgin olive oil "Il Cavallino" is exclusively produced from olives grown according to the principles of organic farming, which [...]
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Olive and Patè
Olive and Patè
Great for making bread crostini with olive pâté, a typical appetizer of our regional cuisine. A seasoning widely used to flavor pasta dishes, or [...]
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Cosmetic Line
Cosmetic Line
From our Tuscan IGP extra virgin olive oil "Il Cavallino" comes the line of cosmetic products "Dolce Vita Toscana", with specific products [...]
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Recipes
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Aperitif
Chickpea and chestnut soup
To make the chickpea and chestnut soup, you first need to soak the dried chickpeas for 24 hours. After this time, rinse them thoroughly under running water and drain then boil them in 1.2 liters of water for an hour. Meanwhile, wash the chestnuts, place them in a pan with cold water with the bay [...]
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Pasta with pumpkin
To prepare the pasta with the pumpkin, first take the pumpkin: first cut it into large parts, remove the seeds and internal filaments, then cut it into slices and remove the skin. First cut the slices into strips and then into cubes of about 1 cm, then take the bacon and cut it into small strips, [...]
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Sandwich with oil
To make the oil sandwiches, first prepare the poolish: pour the Manitoba flour into a bowl, add the water and brewer's yeast and mix well with a spoon until the mixture is smooth and homogeneous. Cover the bowl with cling film and let it mature at a temperature of 25 ° -28 ° for about [...]
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Pumpkin lasagna
To make the pumpkin lasagna, start by preparing the vegetable broth. Then turn to cleaning the pumpkin: Cut it in half, remove the seeds and stringy parts, and then remove the skin. Cut the flesh into strips and then dice. Then, over very low heat, add a ladleful of broth to keep the chopped [...]
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Ligurian sea bass
To prepare the Ligurian sea bass fillets, start by cleaning the fresh sea bass, place the whole fish under running water and peel it using the appropriate scaling tool or alternatively use the blade of a knife. You have to rub the scaler from the tail all along the sea bass until it is completely [...]
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Mullet at Livornese
To prepare the Livorno-style mullet, start with cleaning the fish. First, scale the mullets with the appropriate tool or using the back of a knife. Then take care of cutting the side and top fins. Using a pair of scissors, cut the belly of the fish up to the head and rinse under running water in [...]
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Beef carpaccio, rocket and parmesan
To prepare the beef carpaccio with rocket and parmesan, start with the citronette sauce; squeeze the lemons and place the filtered juice in a bowl: add the Traditional Cavallino extra virgin olive oil, salt and ground pepper, then emulsify the sauce with the help of a whisk. Once ready, put the [...]
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Eggplant pesto
To prepare the aubergine pesto, first wash and dry the aubergines, then place them on a dripping pan lined with parchment paper, pierce them with the prongs of a fork and cook in a preheated convection oven at 220 ° for 45-50 minutes. After the cooking time has elapsed, remove the aubergines [...]
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Cabbage rolls
To prepare the cabbage rolls, start by preparing a good vegetable broth. In the meantime, take care of the rice, the stuffing of the rolls. Then peel and finely chop celery, carrot and onion with a knife and set aside. Remove the sausage casing and shell them inside a container; keep these aside [...]
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Olive oil biscuits
Put the whole eggs plus the yolk in a bowl and beat with the sugar for a minute then, continuing to beat, add the traditional Il Cavallino extra virgin olive oil and the aromas (the seeds of the vanilla pod and the lemon zest). Sift the flour and yeast in a bowl, add the salt, add to the egg and [...]
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Pasta allo Scarpariello
To make your pasta allo scarpariello, start by heating a saucepan with water to cook the pasta. Once the water is boiling, add a little salt. Take the Datterino tomatoes, wash them and slice them in half, then take the long fresh chili pepper, trim it and open it up to remove the seeds, before [...]
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Baked prawns
To prepare the prawns in the oven, start by cleaning the prawns: remove the legs of the prawns, remove the carapace, or the shell that covers the prawn, taking care not to remove either the head or the tail, to be left attached to the prawn as a decoration. Now remove the internal intestine: cut [...]
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Risotto with pomegranate
To make the pomegranate risotto, first prepare the vegetable broth and keep it warm. Shell the pomegranates: remove the cap and divide each fruit into 4 parts, without separating them completely, then open them to flower and drop the seeds into a bowl. Transfer the pomegranate seeds to a blender, [...]
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Mediterranean-style eggplant roll
To make the Mediterranean aubergine rolls, first start preparing the sauce: heat the Il Cavallino Special Edition extra virgin olive oil in a saucepan, add a clove of garlic and brown it for 5 minutes over low heat. When the oil is flavored, pour the tomato pulp, add salt and pepper and cook for [...]
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Summer chickpea salad
To prepare the summer chickpea salad, start by washing and drying all the vegetables. Remove the cap of the pepper and remove the stem with the seeds, then remove the internal filaments and finally cut the pepper into thin strips. Divide the cherry tomatoes in half. Switch to the courgette: tick it [...]
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Cod fillet in the oven
To prepare the cod fillets, first of all take care of the breading. Pour the breadcrumbs into a bowl, add the thyme, lemon zest and juice. Then add the sliced almonds, salt, pepper and mix everything. Now take care of the cod fillets: remove the bones present with kitchen tweezers, to [...]
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cuttlefish with lemon
To prepare the lemon cuttlefish, start with cleaning. Divide the mantle from the tentacles and empty the inside well, also removing the bone. Then gently pull off the skin as well. Switch to the tentacles, eliminate the central beak and eyes. Rinse them well under running water and dab them [...]
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Chicken and green beans rolls
To prepare the chicken and green bean rolls, start with the potatoes that will be used for the side dish, as they have the longest cooking time, then pour them into a pan with plenty of cold water, place it on the stove and let it come to a boil, then cook the potatoes for 20 -30 minutes depending [...]
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Prawns guazzetto
To prepare the prawn guazzetto, start by cleaning the prawn: Remove only their outer shell and take out the dark vein (the digestive tract) by pulling gently with the blade of a knife or toothpick. Leave the head and tail attached and place the prawn on a tray. Take the fresh chili pepper, remove [...]
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grilled meat
To prepare the grilled meat, first take care of the marinating of the meat. Chop the rosemary and divide it into two parts. Place the chops in a baking dish, add half the rosemary, oil, salt and ground pepper. Gently massage the meat to make it flavor and set aside. Place the ribs in another [...]
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Sardinian eggplant
To prepare Sardinian aubergines, you can use both the elongated and the round violet varieties. First wash the aubergines and cut them into half-centimeter slices. With the blade of a knife, cut each slice of aubergine making vertical, horizontal and transversal lines, so as to form a checkerboard [...]
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Pan-fried sea bream
To prepare the sea bream in a pan, first take care of cleaning the fish (otherwise if you buy them already gutted their weight will have to be around 400 g each): cut the belly with scissors and remove the entrails with hands, then carefully rinse the inside under running water and remove the [...]
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Stuffed baked potatoes
To prepare stuffed baked potatoes, start by washing and drying the tubers well. We advise you to choose potatoes of the same size in order to obtain uniform cooking later on. Arrange the potatoes on a baking tray covered with parchment paper. Cook them in a preheated static oven at 190 ° C for [...]
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Polenta
To make polenta, heat a thick-bottomed steel saucepan, add 8.33 oz of water; just before the water boils, add the salt and then sprinkle in the flour, rapidly stirring all the while with a wooden spoon (or using a special hazelnut wood stick called a tarello), at a high temperature. Now add [...]
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Savory Easter pie
To prepare savory Easter pie, start by making the dough for the pastry sheets. You'll need 4: two to line the base of the cake mold and two to cover the rich filling. Dissolve the salt in the water, place the flour in a large bowl and add the water, followed by the Traditional oil. Now [...]
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Ice cream with olive oil
To prepare this delicious ice cream with olive oil, first bring the milk almost to the boiling point but without letting it boil, remove from the heat, add the salt and sugar and mix so that they both melt perfectly. As soon as the milk has cooled, add the cream and, slowly, the organic Il [...]
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Pasta with sardines
To make the pasta with sardines, first clean the wild fennel by removing the toughest parts of the stems. Bring 3 liters of water to a boil in a saucepan, then add the fennel and boil it for 3-4 minutes if tender, or 10-12 minutes if late. Drain the fennel and keep the cooking water aside. Transfer [...]
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Taralli (Round breadsticks)
To prepare taralli, start by kneading the ingredients in a bowl, or, if you prefer, in a stand mixer equipped with a hook. Pour in the flour, salt and oil and stir briefly until you get a crumbly mixture. Now add the wine, mix everything together and transfer the mixture to a pastry board by [...]
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Chicken Breast Milk
To prepare chicken breasts with milk, start by cleaning the meat from the pieces of cartilage and excess fat. At this point separate the two breasts and obtain 4 slices from each. Then arrange them on a cutting board and using a meat mallet beat them in order to obtain thin slices. Arrange the oil [...]
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Eggplant roulades
To prepare the eggplant roulades, first wash and dry the eggplant, then remove the stalk and cut the eggplants lengthwise with a mandolin to obtain 12 slices around 2 mm thick (the thickness of a nickel). If you’d like, you can blot the eggplant slices with absorbent paper to remove any [...]
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Strips of beef
To prepare the strips of beef, first of all, start preparing the vegetable broth (if you prefer, you can alternatively use 50 g of hot water). Parmesan, then using a spoon to give your wafers the shape you prefer, we have chosen an elongated shape, but you can opt for the classic circular one if [...]
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Baked salmon steaks
To prepare the baked salmon steaks, first remove the fish bones with kitchen tweezers and check that there are no bones left by sliding a fingertip on the pulp. Remove the backbone with a knife, then roll one end on itself and wrap the other end around the slice to obtain a medallion. Tie the [...]
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Legumes and cereals soup
To prepare the legume and cereal soup, first soak the beans overnight or for the time indicated on their package. Then place them in a large pot and fill it with cold water. Cook for 1 hour from the first boil. You can perfume the water with garlic and bay leaves but do not add salt at all, [...]
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Chicken stew with peppers
To prepare Chicken Cacciatore (Chicken stew with peppers), start by cutting the vegetables. After peeling the onion, peel the carrot and trim it, finally remove the top from the celery and chop it all until it is diced about 1/10" (2-3 mm). Then start cleaning the chicken. Cut it into [...]
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Calamarata
To prepare the calamarata, start with the garlic: you can peel it easily by pressing it with the palm of your hand before removing the shirt. For the fresh chilli, you can use it with the seeds or alternatively ruminate them if you prefer less spiciness, before chopping it finely. Wash the cherry [...]
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Casatiello Napoletano
To prepare the Neapolitan casatiello, start by pouring the fresh brewer's yeast into water at room temperature, stir to dissolve it, then pour the mixture into the cup of a planetary mixer equipped with a hook. Also add the other fats: organic Il Cavallino extra virgin olive oil and lard. Start [...]
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Vegetarian stuffed peppers
To make the vegetarian stuffed peppers, first put the potatoes on to boil. They’ll take around 30-40 minutes depending on how big they are (you can check the doneness by piercing them with a fork) and then allow to cool. In the meantime, you can start preparing everything else. Wash and dry [...]
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Stuffed vegetarian zucchini
To prepare vegetarian stuffed courgettes, first wash the courgettes and trim off the ends. Cut the courgettes in half lengthwise and empty the pulp using a knife or a levatorolo; leave a thickness of a few millimeters being careful not to break them. Coarsely chop the zucchini pulp with a knife, [...]
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tagliatelle with white meat sauce
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Stuffed capon
To prepare the stuffed capon, start by preparing the vegetable broth. Then move on to the basic preparations: make a coarse mince of carrots and celery, then also of shallots. Finely chop a sprig of rosemary after rinsing it. Then cut the raw ham into small cubes that you will finely chop with a [...]
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Cotechino (Pork sausage) with lentils
To make cotechino with lentils, first soak the lentils in cold water for 2 hours. Drain and rinse them under running water. In the meantime, cook the cotechino following the instructions on the package, in our case it should be immersed in cold water and cooked for about 20 minutes from [...]
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Mussels au gratin
To make the mussels au gratin, first of all clean them, discarding any open mussels and keeping only the closed ones. After rinsing them under running water, remove the beard that sticks out of the shells, by pulling outwards. Open the mussel gently by inserting a small knife at the point [...]
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Pasta alla Carrettiera
To prepare the pasta alla carrettiera, pour the water into a large pan, add salt to taste and bring to the boil. Then chop a sprig of parsley and the fresh chilli. Peel the garlic clove, remove the internal green sprout and chop it; then grate the Pecorino. In a large bowl pour the chopped garlic [...]
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Omelette in the oven
To prepare the omelette, start by oiling a 26x19 cm rectangular baking dish, then line it with breadcrumbs. Lightly beat the eggs, add the grated Grana Padano PDO, the oil, the finely chopped chives. Follow with peeled thyme, salt and pepper to taste. Then continue beating for a few moments until [...]
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Ribollita (Tuscan soup)
To prepare the ribollita, start by cooking the cannellini beans, first soaking them in a bowl full of water for at least one night, preferably for 24 hours. After this time, heat the olive oil with the garlic clove and rosemary sprig in a large, high-sided pan, then add the beans drained from [...]
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Tagliatelle with porcini mushrooms
To prepare the tagliatelle with porcini mushrooms, start with fresh pasta: on a pastry board (or in a bowl) pour the flour, create the classic crater shape and pour the previously beaten eggs into the center. It's very important to respect the recommended amount of eggs to obtain a [...]
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Pumpkin Bread
To prepare the pumpkin bread, start by cleaning the latter: remove the seeds and internal filaments and cut it into wedges, and also remove the peel. Place a pot of water on the stove and perfume with rosemary. Place the pumpkin wedges in the steamer basket, cover with the lid. Cook the pumpkin: [...]
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Lentil soup
Soak the lentils in cold water for at least 12 hours (or as indicated on the package). Once the soaking time has elapsed, start peeling the vegetables, and cut the carrots into fairly small cubes, after having peeled them, the celery (without the leaves), the potatoes and the courgettes. Heat the [...]
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Roman-style veal cutlets
To prepare the saltimbocca alla romana, start by slicing the veal nut, then place each slice on a cutting board, remove any nerves and fat and then beat it with a meat tenderizer to make it thin. Place a thin slice of prosciutto in the middle; and a sage leaf. Use a toothpick to keep the [...]
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Spaghetti with guanciale e potatoes
To prepare spaghetti Amatriciana (spaghetti with tomato and bacon), first boil the water to cook the pasta in, then add salt. Prepare the sauce: take the guanciale, remove the pork rind and cut it into slices about 1/4-inch (1 cm) thick then into strips about 1/8-inch (1/2 cm) wide. Heat [...]
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Risotto with truffles
To make the truffle risotto, first prepare our meat broth recipe. Then, pour the Il Cavallino Special Edition olive oil into a pan, heat it, then add the rice which you will toast over medium heat for a couple of minutes. Then, pour the hot meat broth, one ladle at a time as the liquid dries, add [...]
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Genevose Pesto (Basil sauce)
To prepare Genoese pesto (basil sauce), first of all you need t make sure the basil leaves are not washed, but cleaned with a soft cloth; also you need to make sure that the variety is Ligurian or Genoese basil, with narrow leaves (and not the southern kind with wide leaves, which often [...]
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Arancini
To prepare the arancini, start by boiling the rice in 5 cups (1.2 L) of salted boiling water so that when it’s cooked, the water will be completely absorbed (this will ensure that all of the starch remains in the pan and you’ll get a very dry and compact rice). Cook for about 15 [...]
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Fish soup
To make the fish soup, start cleaning the gallinelle: after eviscerating and rinsing them, cut the back at the level of the central bone and divide them into two fillets, then remove the smaller bones with the special kitchen tongs, hold the fillet lying on the cut and rub it with your fingertips [...]
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Cream of zucchini
To prepare the zucchini cream, first start making the vegetable broth. Once ready, take care of the leek: remove the ends, keeping only the central part, leaf through it by removing the first layer and slice it finely. At this point, wash and trim the courgettes, then cut them into slices. Pour [...]
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Veal with tuna sauce
To prepare the vitello tonnato, start by cleaning the vegetables that will be used to cook the meat. Wash them, then peel the carrot and trim it, cut it into pieces. Then remove the ends from the celery and cut it into pieces as well. Peel the onion and divide it into 2 parts. Gradually collect [...]
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