Recipes

The Vallecoppa range of Extra Virgin Olive oils and antipasti have an enormous range of applications.

Our Leccino oil adds body and incredible depth to food and harmonises the flavours in dishes. It adds a luscious quality, providing a smooth lubrication to the palate and helps carry the flavours of the dish.

by Raffaele at The Little Italian Shop- St. Andrews, Scotland.

Bottarga is the salted and air-dried roe of tuna fish, a real delicacy and so easy to prepare, is not impossible to find it in the uk but you will need a good Italian delicatessen.

Recipe for 4

500g Egg Tagliolini
2 tablespoons chopped flat leaf parsley
1 tablespoon chopped basil
1 small onion finely chopped
1 garlic clove in thin slices
50g tuna Bottarga
Sea Salt
Freshly ground black pepper
4 tablespoons of Lemon Olive Oil
2 tablespoons of Extra Virgin Olive Oil

Heat the oil and gently fry the onion and garlic for one minute.
Meanwhile, cook the tagliolini until al dente, adding very little Sea salt to the water as the Bottarga is already salted.
Drain the pasta and toss in the Olive oil with the onion and garlic. Stir in a large frying pan with the rest of the ingredients including the grated Bottarga over a very strong heat for 1 minute only.

Preparation time 1 hour

This cooks the fish in its own steam and juices, keeping in all the flavours.

Take a sea bass that has been gutted and de-scaled.
Score the sea bass across both sides of the fish.
Rub into the skin course sea salt and black pepper on both sides. Coarsely chop a fennel and lay the fish on top of the fennel on a sheet of tin foil. Finely chop a red onion, placing some on top of the fish and some inside.

Tear a handful of fresh basil leaves and stuff into the fish. Crack a few bay leaves and place on top of the fish. Drizzle with Lemon Oil and place a 3oz knob of butter on top of the fish.

Fold the foil over the fish and fold down the three sides to seal the parcel. Finally turn up each fold so no juices can possibly leak out. Cook in a preheated oven at 220 degrees allowing 8 mins for every lb of fish. Once cooked allow to rest for 2 mins. Open at the table.

Our succulent sundried tomatoes have wonderful intense flavour that balances the feta brilliantly.

Preparation time 15 minutes
Recipe for 4

8 Slices ciabatta bread
1 clove garlic
8 Sundried tomatoes
Extra Virgin Olive Oil
16 Black Olives
100g feta cheese

Grill each slice of ciabatta until slightly golden, rub the toasted ciabatta with a cut clove of garlic and drizzle with olive oil.
Thinly slice the tomatoes, halve the olives and crumble the feta. Mix all these ingredients together, divide between the bread and pop under the grill for a few minutes.
Fantastic served with green salad.

Scrub new potatoes to remove outer skin
Boil in salted water
Coarsely chop a handful of fresh dill

Drain the potatoes, drizzle with Lemon oil, garnish with the dill and season with freshly ground sea salt.

The warm potatoes will activate the flavours in the oil releasing the wonderful lemon aroma and flavour as they are brought to the table.