Gastronomy
The taste harmony of Patrini variety.
Pairing extra virgin olive oil with food is an art.
Castello del Barone as well as the two separate bottles of Ranis can accompany any simple or sophisticated culinary creation of yours and turn it into a gastronomic experience.
Since you can have at your disposal three so special culinary products do not hesitate to experiment and enjoy as many food pairings as possible.
Learn about our recipes made with our extra virgin olive oils.
Mushroom risotto with extra virgin olive oil
For the risotto :
200gr. arborio rice
30ml extra virgin olive oil
30gr. butter
400ml vegetable broth
30gr. portobello mushrooms, thinly sliced
20gr. shimejiwhite mushrooms, thinly sliced
20gr. champignonmushrooms, thinlysliced
20gr. porcini mushroomssoaked in 50ml of vermouth
1 tsp. truffle paste
2 spring onions, thinly sliced
30gr. freshly grated Parmesan cheese
20gr. butter
salt/pepper
Preparation method
Warm the extra virgin olive oil with the butter in a large saucepan over medium-high heat. Addthespringonionsandsauté lightly. Stir in the mushrooms, and cook until soft. Add rice and toast. Pour in the vermouth until it is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, approx. after 14 mins. Then add the truffle paste. Remove from heat and add in the butter and parmesan cheese. Adjust salt and pepper, serve with raw extra virgin olive oil
Scallops’ rosette/ Ajo Blanco with chives / Extra virgin olive oil
For the limedressing:
100ml extra virgin olive oil
1 Tbs. honey
Juice from 1 lime
For theajo blanco:
170gr almonds (without their skin)
720ml cold water
2 garlic cloves
225grsourdough bread
7ml apple cider vinegar
22ml extra virgin olive oil
1 tsp. chives
Preparation method
Prepare the lime dressing and marinate the scallops for 2-3 mins. Remove, dab with absorbent paper and cut into thin slices.
For the ajoblanco, mix all the ingredients at high speed and pass the mixture through a sieve. Add the chopped chives and mix.
Serve the ajoblanco and place the scallops’ rosette on top.Finish the dish with raw extra virgin olive oil.
Ramen soup
for the Super Juice :
3 cups chicken broth
2pcs of tender spring onions [the white part / we keep the green for plate]
2 garlic cloves
1tsp fresh grated ginger
2 chili peppers
2 Tsp mirin
2 Tsp dark soya sauce
200g dried shitake mushrooms or golden trumpets
Preparation method
Put all the ingredients except the mushrooms in a saucepan and simmer for 20 minutes. Strain and put the mushrooms in the juice and boil for another 5 minutes. Remove them and save for the plate set up. Place the eggs in salted boiling water and boil for 7 minutes. In a saucepan with salted water, boil the noodles and freeze them. Place the noodles, the eggs, the green part of the spring onion and the mushrooms on the plate & a few bean sprouts if desired. Finish the dish with extra virgin Ranis olive oil.
Pork Dumplings / Broccoli Cream / Extra Virgin Olive Oil
for the dough:
100ml extra virgin olive oil
1 Tbs. honey
Juice from 1 lime
for the stuffing:
500g pancetta
120g cream cheese
40g yogurt
salt / pepper
20g parsley
Preparation method
Mix all the dough ingredients and let it rest in the fridge for 30 minutes. Open with the help of a rolling pin and cut into triangles. For the filling, bake the pancetta on the grill and chop it finely. Mix with all other ingredients. Fill the dumplings and wrap in a triangle shape, adding a little water to the joints to make the dough stick.
for the broccoli cream:
2pcs broccoli
1 Tsp butter
Juice of half a lemon
salt / pepper
Preparation method
Boil the florets from the broccoli in salted water until soft and then mix them with the rest of the ingredients. Sauté tender broccoli florets a little butter for 2-3 minutes to have a nice crunchy item on the plate.