Dop Umbria - Bastione olio d'oliva extravergine di altissima qualità certificata

EXTRAVIRGIN OLIVE OIL BASTIONE DOP UMBRIA.


NOT A SIMPLE SEASONING BUT EXCEPTIONAL INGREDIENT FOR A TASTY AND HEALTHY CUISINE

A drizzle of Bastione DOP Umbria olive oil, raw on a bruschetta, on a chopped tomato, on a salad, or on grilled meats, on roasts, on a rustic soup, in desserts, can transform a simple dish into an excellence.

The olive oil Bastione d.o.p. Umbria

it can be easily combined with several types of dishes both for cooking and for dressing raw.It is certainly exceptional with soups, legumes, bruschetta, grilled and roasted meats, vegetables au gratin, condiments for the first courses, salads.Also excellent in dessert recipes.

simple but rich in taste dishes

In our restaurant we offer simple dishes of traditional Umbrian cuisine, using high quality food all embellished with the basic ingradient of our cuisine: Bastione dop Umbria extra virgin olive oil.

Cicerchie soup

After leaving the cicerchie to soak for about 24 hours, wash them with running water and then drain.In a saucepan pour Bastione dop Umbria extra virgin olive oil and fry a finely chopped onion, carrot and celery. Add the cicerchie and cover flush with the vegetable broth you have already prepared.Cook over low heat for about an hour with a sprig of rosemary, taking care to add broth or hot water from time to time.When the cicerchie have softened they will be cooked.Blend everything with a mixer until you get a cream.Add salt to taste and a drizzle of Bastione DOP Umbria extra virgin olive oil.Serve hot.


Roveja soup

After leaving the roveja to soak for about 24 hours, wash with running water and then drain.In a saucepan pour Bastione dop Umbria extra virgin olive oil and fry finely chopped onion, carrot and celery. Add the roveja and cover flush with the vegetable broth you have already prepared. Simmer with a sprig of rosemary for over an hour, adding vegetable broth or hot water from time to time. When cooked, blend a part of the roveja with a mixer and mix the cream obtained with the remaining roveja. Add salt to your liking and a generous drizzle of Bastione dop Umbria extra virgin olive oil.

Spelled soup

In a saucepan, cook the spelled in boiling water with a pinch of salt for about 20 minutes. In the meantime, finely chop onion, carrot and celery and fry for a few moments in a pan with Bastione dop Umbria extra virgin olive oil. Add the chopped tomatoes, courgettes and aubergines to the pan and cook slowly. At this point it is necessary to drain the already cooked spelled and add it to the pan where the vegetables are cooking. Cover flush with the vegetable broth you have already prepared and cook for about 10-15 minutes with a sprig of rosemary. When cooked, add a drizzle of Bastione DOP Umbria extra virgin olive oil and serve hot.

Lentils soup

After leaving the lentils to soak for about 20 minutes, rinse thoroughly and cook in a pot with vegetable broth that you have already prepared. Add a stalk of celery and a finely chopped clove of garlic. Occasionally add hot water during cooking. After about minutes, add tomato puree and chopped parsley. When cooked, add salt to taste and raw Bastione dop Umbria extra virgin olive oil.
Dop Umbria - Bastione olio d'oliva extravergine di altissima qualità certificata