Bonamini Lemon Olive Oil
Bonamini Lemon Olive Oil complements fish dishes particularly well, however, other popular dishes include salads, boiled vegetables and desserts that require the use of oil and ‘lemon peel’. Great with’ meat or fish ‘carpaccio’.
Bonamini Lemon Olive Oil Product details
Variety of Olive: Native olives
Produced in: Illasi and Mezzane Valleys in the province of Verona, Italy
Ingredients: 98% extra virgin olive oil, and 2% natural lemon aroma
Bottle Size: 0.25lt
Particularly great with fish dishes, salads, cooked vegetables, deserts that call for the use of lemon and lemon peel and on ‘carpaccio’, thin slices of raw meat or fish.
Lemon Olive Oil – Recipe Suggestion
Lemon Garlic Pasta
225g (8oz) Linguine
2 tablespoons of Lemon Extra Virgin olive oil
8 tablespoons of unsalted butter
4 crushed garlic cloves
1 teaspoon red pepper flakes
565g (1 1/4lb) shelled prawns or shrimp
salt and black pepper to taste
1 teaspoon dried oregano
160g baby spinach
25g grated Parmesan cheese
2 tablespoons of fresh chopped parsley (flat leaf parsley)
1 tablespoon of lemon juice
Cook pasta (Linguine)in a large pot of boiling water until al dente – drain and add cold water to keep pasta from continuing to cook and set aside.
In a large pot, heat the Lemon Extra Virgin olive oil and 2 tablespoons of unsalted butter. Add crushed garlic and crushed red pepper and cook gently until the aromas come through.
Add the fresh Oregano and Spinach, cook gently until wilted.
Now drain the pasta and return it to the pot, adding the remaining butter, Parmesan and parsley and stir well until all the butter is melted.
Add cooked shelled prawns or shrimp together with lemon juice and mix gently.
Serve while hot – enjoy and add this recipe to your favourites!