A timeless classic and a symbol of Italian culinary tradition, perfect for delighting our guests’ palates, ideal for enjoying in any season with its delicate and refined flavor.
A rich first course, characterized by delicate aromas and pastel colors, perfect for showcasing leeks. Although available year-round, this vegetable’s ideal harvest period is from early autumn until February. A blend of flavors and aromas, the leek’s sweetness pairs beautifully with the starch of the dish: shrimp.
A distinctive feature of this dish is that the rice is cooked together with the sauce, resulting in a creamy texture thanks to the starch released during cooking. Making a good risotto is simple, but you need to follow a few basic rules. First, choosing the right rice is crucial: among the most suitable varieties are Vialone Nano, Arborio, Carnaroli, and Baldo.

Ingredients for 4 people:

• 360 grams of your favorite risotto rice
• 3 leeks
• 600 grams of shrimp
• Mixed sauté: 1 onion, 1 carrot, 1 celery stalk
• 2 liters of cold water
• 1 glass of dry white wine
• Monocultivar Semidana Sandalia extra virgin olive oil
• Grated zest of 1 lemon
• Parsley to taste
• Fish stock

Prepare the fish stock: after washing and cleaning the shrimp, place the shells and heads in a saucepan along with a carrot, an onion, a celery stalk, and a drizzle of extra virgin olive oil. Brown everything together and mash the shrimp heads with a fork. Add two liters of cold water, season with salt, and cook over low heat for about an hour. In a large saucepan, place the previously cleaned, washed, and sliced ​​leeks with a drizzle of oil. Stir in the flavors, add the rice, and toast for a couple of minutes, then add the wine. When the wine has evaporated, add the stock, strained through a sieve, a ladle at a time, until the rice is cooked. Meanwhile, cook the shrimp in a pan with a drizzle of oil for one minute. Once cooked, add the shrimp to the risotto, a drizzle of Monocultivar Semidana extra virgin olive oil, the parsley, and serve with a sprinkling of grated lemon zest. Our leek and shrimp risotto with Monocultivar Semidana extra virgin olive oil is ready to enjoy. Enjoy!

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The tart with shortcrust pastry and custard with monocultivar Semidana EVO oil and grapes is one of the most classic and delicious fruit-based desserts.

It’s September and with the beginning of the new period of the year, the weather changes from the hot, sultry summer temperatures to the first cool, biting days, heralding the arrival of winter.

Ingredients for the shortcrust pastry:

• 3 eggs
• 120 grams of granulated sugar
• 80 ml of Semidana Sandalia EVO Oil
• A sachet of vanilla
• 380 grams of 00 white flour
• 1 sachet of baking powder
• A pinch of salt

Ingredients for the oil custard:

• 6 egg yolks
• 40 grams of sugar
• 90 ml of Semidana Sandalia EVO Oil
• 1 lemon grated zest
• A pinch of grated ginger

You will also need:

Fresh fruit for grape decoration

Let’s prepare the shortcrust pastry. Place the three eggs, 120 grams of granulated sugar and 80 ml of extra virgin olive oil in a stand mixer and begin mixing.

Add the vanilla sachet, a pinch of salt, and 380 grams of sifted white flour with a sachet of baking powder, incorporating everything little by little.

Once we have a smooth dough, transfer it to the work surface and roll it out with a rolling pin until it is about 4 mm thick.

Place the pastry in a tart pan lined with baking paper, trim away any excess pastry, and poke holes in the bottom with the prongs of a fork.

Cover with a sheet of parchment paper and add some dried beans as weight. Bake at 180°C (350°F) for 20 minutes.

After the indicated time, remove the beans and baking paper and put back in the oven at 180 degrees for another 5 minutes, until golden brown.

For the cream, heat the oil in a saucepan. Once hot, remove from the heat and add the sugar, orange juice, lemon zest, and a pinch of ginger.

Beat the egg yolks until creamy and add the oil mixture. Return the mixture to the heat, stirring constantly until it reaches a boil.

Pour the cream onto the shortcrust pastry shell and decorate with grapes as desired.

La nostra crostata con pasta frolla e crema pasticciera all’Olio EVO Monocultivar Semidana Sandalia e uva è pronta per essere servita!

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This recipe is a vegetarian autumnal dish, tasty and rich in aromas and flavors.
The enveloping, sweet, and aromatic flavor of porcini mushrooms pairs perfectly with the delicate notes of potatoes.
The garlic and oil-flavored croutons further enhance the cream, making it even more inviting.
However, the real star of this dish is the Bosema Blend EVO oil, which elegantly complements the flavors.
It’s not just a simple condiment, but the beating heart of this delicious recipe.

Ingredients:

8 medium-sized potatoes
• 1 clove garlic
• 400 grams fresh porcini mushrooms (*)
• 60 grams grated Sardinian pecorino or Parmigiano Reggiano
• Bosema Blend Extra Virgin Olive Oil from Sandalia
• Salt
• Freshly ground black pepper
• Nutmeg
• 500 ml vegetable broth (1 onion,2 carrots,1 celery stalk)

• 8 medium-sized potatoes
• 1 clove garlic
• 400 grams fresh porcini mushrooms (*)
• 60 grams grated Sardinian pecorino or Parmigiano Reggiano
• Bosema Blend Extra Virgin Olive Oil from Sandalia
• Salt
• Freshly ground black pepper
• Nutmeg
• 500 ml vegetable broth (1 onion,2 carrots,1 celery stalk)

(*) If you prefer, you can replace them with dried porcini mushrooms, taking care to soak them in hot water to revive them.

Ingredients for the crostini:

• 2 stale bread rolls, cut into slices
• 2 garlic cloves
• Parsley
• 4-5 tablespoons Bosema Blend EVO oil

Rinse the potatoes under running water and boil them in a pot. Once cooked, peel them and pass them through a sieve.

Clean the porcini mushrooms: using a small knife, remove the soil from the stem ends and wipe away any debris with a damp cloth. Never rinse porcini mushrooms under running water, as they will absorb too much water and spoil. Slice them thinly and place them in a pan with a drizzle of Bosema Blend EVO oil and a clove of garlic. Cook over medium heat for about ten minutes, then season with salt and chopped parsley.

Place the mashed potatoes in a saucepan and gradually add the vegetable broth. Bring to a boil and add the grated Pecorino Sardo or Parmigiano Reggiano, season with salt, pepper, and a pinch of nutmeg.

Cut stale bread slices and brush them with a sauce made with finely minced garlic, 3-4 tablespoons of oil, and a little parsley. Bake them in the oven for 5-10 minutes to brown.

Pour the potato cream into small terracotta bowls and arrange the mushrooms in the center, finishing with a drizzle of Sandalia Bosema Blend Extra Virgin Olive oil.

We serve the cream accompanied by a bowl of croutons on the side.

Our cream of potatoes and porcini mushrooms with garlic and oil croutons, enriched with Bosema Blend EVO oil, is ready to be enjoyed!

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Sliced beef with cherry tomato and arugula salad is a flavorful and tempting main course, a timeless classic of Italian cuisine. The meat, tender and tasty, offers a perfect balance between lean and fatty parts, making this preparation one of the most inviting ways to enjoy pure beef. The Bosana extra virgin olive oil, with its fruity and slightly spicy aromatic profile, enhances the flavors of the dish. A simple and quick recipe to prepare, ideal for a light yet delicious dinner.

For our dish, a good extra virgin olive oil is essential, a condiment capable of enhancing the flavor of each dish with its aromatic notes.

For this recipe, we’ll use Monocultivar Sandalia Bosana extra virgin olive oil, known for its intense fruitiness enriched with notes of tomato, artichoke, freshly cut grass and aromatic herbs. On the palate, both bitterness and spiciness are present and persistent, giving the oil a smooth texture and a subtle astringency. The retro-nasal and gustatory notes confirm the herbaceous aromas, leaving the mouth feeling “clean” with a delicate astringent finish.

Its intense fruity flavor and the persistent bitter and spicy sensations are elevated when paired with dishes of strong character, such as red meats, legume soups, and bruschetta. It is also excellent when used raw, whether in salads or as a dip for fresh vegetables.

A drizzle of Bosana EVO oil will be enough to enhance the quality and characteristics of the ingredients.

Ingedients: 

• 800 grams of entrecôte
• Breton grey salt flakes
• Freshly ground black pepper
• Fresh rosemary

Ingredients for the salad:

• 100 grams of rocket
• 100 grams of cherry tomatoes

Take the whole piece of entrecôte and let it sit at room temperature for at least 30 minutes before cooking. Rub it with Bosana EVO oil for a few minutes.

Grill on a hot grill for about ten minutes, turning on all sides. Then, slice and serve with the salad. Season with salt, pepper, rosemary, and a drizzle of olive oil.

If you prefer your meat less rare, you can pop it in the oven for a few seconds before serving. To check for doneness, use a cooking thermometer: the core temperature of the meat should be around 52 degrees.

Arrange the meat slices on a platter, add arugula leaves, flaked salt, and the halved cherry tomatoes. Serve with a drizzle of Bosana EVO oil.

Your sliced ​​beef with cherry tomato and arugula salad with Bosana EVO oil is ready to be enjoyed!

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Ingredients for 4 people:

• 2 sea breams weighing 500 grams each
• 4 tuna steaks (or if you prefer salmon)
• 4 squid
• 4 red mullets
• 4 sardine
• 16 prawns
• 2 fish skewers

Ingredients for the marinade:

• 3 garlic cloves
• Mix of mediterranean herbs: sage, rosemary, parsley, basil
• salt
• Freshly ground black pepper
• 1/2 glass of dry white wine
• Bosema Sandalia Blend EVO Oil

Ingredients for the brandy sauce:

• 2 tablespoons of Bosema Sandalia EVO Blend oil
• 1/2 glass of brandy
• 1/2 glass of white wine
• Mix of aromatic spices: rosemary, thyme, bay leaves, finely chopped
• Salt

Ingredients for the tartar sauce:

• 5 cucchiai di maionese
• 5 tablespoons of mayonnaise
• 1 teaspoon pickled capers
• 3 pickled cucumbers
• 1 cucchiaio senape
• 1 tablespoon mustard
• Salt

Ingredients for mayonnaise:

• 1 cold egg from the refrigerator
• 200 ml of Bosema Sandalia Blend EVO oil
• 30 ml of apple cider vinegar
• Salt

Ingredients for the tomato and garlic sauce:

• 100 grams of tomato
• 3 anchovies
• 3 garlic cloves
• 1 chili pepper
• Salt
• 100 ml of Bosema Sandalia EVO Blend oil

Now let’s move on to the squid. Gently separate the head from the mantle and remove the cartilage inside the mantle. Remove the outer skin, rinse under running water, and make small incisions in the mantle without cutting it completely.

Place all the fish in a large bowl. Pour in the white wine, Bosema Blend EVO oil, a pinch of salt, pepper, and herbs. Cover with plastic wrap and refrigerate for 1 hour.

Once the marinating time has elapsed, we proceed with cooking.

Now let’s prepare the sauces. For the brandy sauce, in a small bowl, mix the brandy with the Bosema Blend EVO oil, the dry white wine, and chopped spices to taste.

For the mayonnaise, place an egg, Bosema Blend EVO oil, 30 ml of apple cider vinegar, and salt in a blender. Turn on the immersion blender and blend until the sauce thickens.

To make the tartar sauce, start by whisking a hard-boiled egg yolk in a small bowl with the lemon juice. Add the mayonnaise, gherkins, and capers, finely chopped in a blender, along with the chopped chives. Add the mustard and season with salt and pepper to taste.

For the tomato and garlic sauce, peel the garlic cloves and finely chop them. Blanch the tomatoes for 1 minute in boiling water, then peel and seed them and chop them. In a small saucepan, heat the Bosema Blend EVO oil, add the garlic and anchovies, and then the chopped tomatoes. Simmer for about 20 minutes, season with salt and add chopped chili pepper to taste.

We arrange the fish on a tray, accompanying it with the sauces and a few lemon wedges.

Our Mixed Grilled Fish with Trio of Sauces, prepared with Bosema Blend Oil, is ready to be served and enjoyed!

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Ingredients:

• 2 carrots
• 2 cucumbers
• 3 celery stalks
• Yellow and red cherry and date tomatoes
• 1 head of radicchio
• Belgian salad
• Seasonal vegetables to taste
• Croutons

Ingredients for the vinaigrette:

First vinaigrette: 1/2 lemon, salt, Sandalia Semidana extra virgin olive oil

Second vinaigrette: Balsamic vinegar, salt, Sandalia Semidana EVO oil

Mayonnaise Sauce:

• 6 tablespoons mayonnaise
• 1 tablespoon ketchup
• 4 drops Tabasco
• 4 drops Worcestershire sauce

Mayonnaise ingredients:

• 1 egg, cold from the refrigerator
• 200 ml Sandalia Semidana extra virgin olive oil
• 30 ml apple cider vinegar
• Salt

Prepare the mayonnaise by combining an egg, Sandalia Semidana EVO oil, 30 ml of apple cider vinegar, and salt in a blender. Turn on the immersion blender and blend until the sauce thickens.

Wash and clean the vegetables, cutting them into sticks or as desired.

For the vinaigrette, place all the ingredients listed in the blender and blend for a few seconds.

For the dressing, combine 6 tablespoons of mayonnaise with the ketchup, Tabasco, and Worcestershire sauce.

Arrange the vegetables on a serving plate or bowl, cover with plastic wrap, and refrigerate until ready to serve, accompanied by the various dips.

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