Ingredients:

6 large eggs

½ cup ricotta cheese

⅓ cup freshly grated parmesan cheese

¼ teaspoon salt

Freshly ground black pepper to taste

¼ cup chopped spring onion

¼ cup of EGREGIO Extra Virgin Olive Oil Intense Fruit

2 small zucchini, or one larger one, washed and sliced into thin rounds (about 3/4 pound)

Preparation:

In a large bowl beat the eggs until frothy. Add the Ricotta and Parmesan and beat to combine. Add the salt and freshly ground black pepper. Set aside.

Heat the EVOO in a 10-inch oven-proof stick-free skillet on medium high. When the oil is hot and begins to shimmer, add the chopped spring onions, sauté for a minute. Then add the zucchini slices. Stir so that the zucchini slices are all coated with some of the oil.

Cook, stirring only occasionally (if you stir too much the zucchini won't brown), until the zucchini slices are lightly browned, about 5-6 minutes. Remove from heat. Remove zucchini slices from the pan with tongs or a slotted spoon to a bowl.

Let cool for 30 seconds or so, and then stir the zucchini slices to the egg mixture.

Reheat the skillet. There should be a couple of tablespoons of oil left in the pan, if not, add some. When the oil is hot, pour the egg mixture into the pan. Do not stir it. Reduce the heat to medium. Let the egg mixture cook.

Run a spatula along the edge of the frittata, separating the cooked edges from the pan. Let the egg mixture cook until the bottom is golden brown and the top is beginning to set, about 5-6 minutes.

Set the top rack 5 inches from the heating element in the oven. Preheat the oven broiler. Once the top of the frittata has started to set in the pan on the stove top, remove the pan from the stove and place it in the oven.

With the broiler on, the door of the oven needs to be open. You can let the pan's handle stick out from the oven through the open door. Cook under the broiler until the top starts to become lightly browned, about 2 minutes.

Alternatively, instead of using the broiler, you can place a plate face-down on top of the skillet. Flip the skillet over to release the frittata on to the plate. Then slide the frittata from the plate back on to the skillet.

Let cook for a couple of minutes more until the bottom side gets browned. Slide the frittata out of the skillet onto a serving plate. Let cool for a minute or two and serve. Serves 2 to 3.

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Ingredients:

Rustic, crusty bread, cut into 1 inch thick 

1-2 large cloves of garlic, peeled and cut in half

1 large or two smaller, very ripe organic tomatoes

egregio Organic extra virgin olive oil for brushing and drizzling

Flaky sea salt (such as Maldon) for sprinkling

Freshly ground pepper (optional)

Preparation:

Brush each slice of bread with a little bit of olive oil and toast – either in a toaster, the oven, or my preferred method, on the grill.

While the bread is still hot, rub the cut end of the garlic all over. Next, slice the tomato in half and liberally rub the cut side all over the bread.

Drizzle with plenty of olive oil, and sprinkle with salt and pepper to taste.

Ingredients:

1/2 cup fresh basil leaves, washed and shredded fine

1-14-oz can Italian plum tomatoes (or crushed), drained and chopped - or use fresh tomatoes peeled and seeded

4 - 5 cloves garlic, peeled and finely chopped

1/2 cuo of egregio Organic extra virgin olive oil

Salt and freshly ground black pepper

1 lb spaghetti or spaghettini

6 quarts water

Preparation:

Set the pasta water to boil.

Shred the basil by hand. Do not use a knife as it will bruise the basil.

Heat the egregio Organic olive oil in a pan over medium heat.

Add the garlic and sauté for 1 or 2 minutes. Do not brown. (for a different taste, do not saute the chopped garlic but add with the tomatoes and basil, next step)

Add the tomatoes, and the basil and continue cooking for 10 to 15 minutes stirring occasionally with a wooden spoon making sure the sauce does not dry out. Add a tiny bit of water from the pasta cooking water if needed. Check for seasoning and add salt and pepper to taste.

Meanwhile cook the pasta.

Drain pasta, and place in a warm bowl or, pour directly into pan in which sauce is cooking, (if it is large enough to hold all). Mix well and serve.

For a bit of zing add a tiny piece of chili pepper or some red pepper flakes.

Ingredients:

4 salt cod fillets, weighing 200g each

500ml egregio Intense Fruit extra virgin olive oil

4 large cloves of garlic, peeled and thinly sliced

4 parsley stalks

1 guindilla or dried long chillie, thinly sliced

Preparation:

Before hand, you will need to desalt the salt cod by placing it in a bowl and covering it with water for 48 hours and changing the water three times per day. This will remove all the salt crust in which the fish fillets have been covered.

Make sure you remove any bones off the cod fillets with the help of a pair of tweezers by running your finger across the flesh and check that all pieces are clean of any scales left on the skin. Pat dry well with a tea towel and place in a large round earth ware dish, skin side up.

In a large earthenware pan, warm the garlic slices in the egregio Intense Fruit, when they begin to colour, remove from the heat and throw in the parsley stalks and dried guindilla chilli slices.

Strain the oil onto the salt cod, lifting the fillets so the oil goes underneath them. Place the dish on a low heat and start to warm up. When u can see that the bacalao begins to release its natural gelatine from its flesh, allow it to cool down slightly by moving off the heat and begin to move the dish anti clockwise to allow the oil to emulsify with the cod's gelatine. Warm the dish again on low heat and with a wooden spatula, press lightly on the salt cod fillets so the oils are released and helps thicken the sauce.

Remove from the heat, allow the bacalao to cool down slightly and give the dish some last movements to ensure the sauce is blended well.

Add the garlic slices and guindilla chilli. Lift carefully and serve immediately flesh side up.

Ingredients:

2 pounds fresh tomatoes diced or 3 cups tomato juice

1 medium sweet onion cut into fourths

1 large bell pepper deseeded and cut into large pieces

1 large cucumber peeled and cut into large pieces

3 garlic cloves smashed

1/4 cup egregio Delicate Fruit extra virgin olive oil

2-3 tablespoons balsamic vinegar

1 tablespoon Worcestershire sauce

1/2 teaspoon cumin

1 teaspoon hot sauce

1 teaspoon grated horseradish optional

salt and pepper to taste

Garnish:

1 large cucumber peeled and cut into large strips

Preparation:

Add tomatoes or tomato juice, onion, bell pepper, cucumber and cloves to a blender. Blend until well-blended, but not completely smooth and pureed. Add olive oil, vinegar, Worcestershire sauce, cumin and hot sauce. If using horseradish, add it as well. Blend until well-blended and the consistency you prefer.

Pour into a large non-reactive bowl, such as glass, and chill for at least one hour to up to three days.

 Ingredients:

1/2 pound bacon, chopped

1 tablespoon chopped garlic

1/4 cup of egregio Intense Fruit extra virgin olive oil

Freshly ground black pepper

1 pound fresh spaghetti, cooked to al dente

4 large eggs yolks, beaten

Salt

1 cup freshly grated Parmigiano-Reggiano cheese

1 tablespoon finely chopped fresh parsley leaves

Preparation:

In a large sauté pan over medium heat, add egregio Intense Fruit and the garlic; When garlic start to toast, remove from the pan and add the bacon cut in little pieces. Cook the bacon until crispy, about 6 minutes. Add the "al dente" pasta, that was cooked in salted water. Sauté for 1 minute.

Season the eggs yolks with salt and black pepper, include the grated cheese and the parsley fine chopped. Remove pan from the heat and add the eggs yolks with the other ingredients, whisking quickly until the eggs thicken—but do not scramble. Add 2 to 4 spoons of the water where the pasta was cooked and flip the pasta in the pan creating a creamy emulsion with all the ingredients.

Mound into serving bowls and enjoy.

Ingredients:

4 medium to large garlic cloves

Salt to taste

2 egg yolks

1 1/2 tablespoon​ fresh lemon juice

1 cup egregio Delicate Fruit extra virgin olive oil 

Preparation:

First, peel and mince the garlic.

Using the flat side of a large knife, crush the garlic.

Place the crushed garlic into a small mortar and pestle and add ½ tsp salt and smash into a paste. (An alternative to save time is to use a good garlic press that peels and mashes the garlic in one step. Either way, you can use a mortar and pestle to mash the garlic into a paste.)

Crack the eggs and separate the yolks into a small mixing bowl.

Transfer the garlic paste to the bowl and whisk to blend.

With a hand mixer on low speed, slowly pour in the egregio Delicate Fruit extra virgin olive oil in a very thin, steady stream until a creamy sauce begins to form.

Add the touch of lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth.

Enjoy the Alioli on french fries, toasted bread or with the fish of your preference.