Valsecca 100% Italian Extra Virgin Olive Oil
Valsecca Italian Extra Virgin Olive Oil comes from a variety of naturally delicate olives including Grignano, Gentile and Leccino. Thus this classic oil, appreciated in Northern Italy was born, with a delicate, harmonious and balanced flavor. It is recommended for grilled fish or white meat. Excellent on boiled vegetables.
Valsecca Olive Oil Product details
Variety of Olive: Grignano, Favarol, Frantoio and Leccino
Produced in: Illasi and Mezzane Valleys in the province of Verona, Italy
Production period: Beginning November
Method of pressing: Cold extraction with continuous press
Bottle Size: 0.75lt
Acidity: 0.2% max
Colour: Golden yellow with nuances of green
Taste: Medium fruity, keeping the flavour of the original fruit, balanced taste
Cooking advice: Boiled and grilled fish dishes, steamed vegetables and all types of meat.
Valsecca Italiano Extra Virgin Olive Oil Recipe – Tuscan Bean Soup
Ingredients: Cooking the beans
225g dried cannellini beans, soaked for about 12 hours in cold water (dried Waitrose or Sainsbury – you can use Napolina canned beans to save time)
1 onion cut into quarters
1 small celery stick, cut into pieces
3 garlic cloves, sliced
Sprigs of fresh sage, rosemary and parsley
Additional Ingredients for Soup:
5 tbsp extra virgin olive oil
1 onion sliced
1/2 crushed dried chillies
salt ad black pepper
2 ripe fresh tomatoes, peeled,removing seeds and chopped
1 tbsp tomato puree
3 potatoes, cut into small cubes
2 carrots, cut into small cubes
1 small leek white and green parts but small
3 celery stalks cut into small pieces
250g cavolo nero, shredded (curly kale)
200g savoy cabbage, shredded
2 garlic cloves, sliced 3 or 4 sprigs fresh thyme
1 or 2 mild onions
6-8 slices of country style bread
2 garlic cloves cut in half
Valsecca Italian Extra Virgin Olive Oil
Drain and rinse the beans, then put them in a large heavy pot with all the ingredients for cooking the beans. Pour in enough cold water to cover the beans by about 5cm and bring slowly to the boil Cover the pan and cook very gently until they are very tender about 1 1/2 hours.
Use a slotted spoon to enable you to lift the beans out of the liquid leaving the herbs a vegetables in the stock. Puree 3/4 of the beans coarsely in a food processor, and turn them into a bowl. Leave the remaining beans whole and set aside. Strain the cooking liquid into another bowl discarding the herbs and vegetables.
Put Valsecca Italian Extra Virgin Olive Oil into the pot in which the beans were cooked. Add the onion and chillies, sprinkle with a pinch of sea salt and fry for about 10 minutes. Add the tomatoes and tomato puree and cook for 2-3 minutes, then mix in the bean puree. Stir for a coupe of minutes to let it take up all the flavours, and add all the other vegetables, plus the garlic and thyme.
Measure the bean cooking liquid and add enough water to make it up to about 1.5 litres. Add this to the pot with salt, and bring to the boil, then cook over the lowest possible heat for about 2 hours. Add in some pepper and check for seasoning. Remove from the heat and leave overnight.
Next day, preheat the oven to 180C/350F gas mark 4. Mix the whole beans into the soup. Slice the onions very finely and arrange in a thin layer over the surface of the soup. Put the pot in the oven and cook until the onion is tender; this will take about 1 hour.
Rub the bread with the halved garlic cloves, then roast under the grill. Put the bread into individual soup bowls and ladle the soup over it. Drizzle Valsecca Italian Extra Virgin Olive Oil over each bowl and serve.