Olio Carone in cucina
Puglia,
to savour.
Ricette e un filo d’olio: lasciati ispirare.
Sapori di casa
From our land to your table.
La cucina pugliese vive di ingredienti semplici, stagioni generose e gesti tramandati. Scopri le ricette della tradizione e lasciati guidare dal gusto autentico dell’olio extravergine Carone.
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Starters
Contemporary Apulian Cialledda with Octopus and Caroselli Cucumbers
Ingredienti e preparazione
Ingredients
300 g stale bread, 250 g octopus, 2 caroselli cucumbers, 150 g tomatoes, red onion, oregano, extra virgin olive oil, lemon, salt and pepper.
Method
Cuoci il polpo finché tenero e lascialo raffreddare. Bagna e strizza il pane; unisci caroselli, pomodori e cipolla marinata. Condisci con olio, origano, sale e pepe. Rosola il polpo e servi con olio a crudo.
Gourmet Bari-Style Focaccia with Red Onion and Olives
Ingredienti e preparazione
Ingredients
500 g focaccia dough, 200 g red onion, Baresane olives, oregano, 80 ml extra virgin olive oil and coarse salt.
Method
Stendi l’impasto in teglia oliata, aggiungi cipolla, olive, origano e sale. Cuoci a 220 °C per circa 20 minuti e servi tiepida con olio a crudo.
Stracciatella with Figs, Toritto Almonds and Carone Extra Virgin Olive Oil
Ingredienti e preparazione
Ingredients
300 g fresh stracciatella, 4 figs, 50 g Toritto almonds, honey, 50 ml extra virgin olive oil and black pepper.
Method
Cut the figs and toast the almonds. Arrange them over the stracciatella, then add honey, pepper and a drizzle of raw olive oil.
Murgia Black Chickpeas with Red Prawn and Rosemary
Ingredienti e preparazione
Ingredients
300 g ceci neri, 8 gamberi rossi, rosmarino, aglio, 70 ml olio EVO, sale e pepe.
Method
Ammolla i ceci per 12 ore e cuocili. Frullane una parte con olio. Scotta i gamberi e servi con crema, ceci interi, rosmarino e olio a crudo.
Melanzane ripiene alla Murgia
Ingredienti e preparazione
Ingredients
2 large aubergines, 150 g breadcrumbs, 50 g pecorino, tomatoes, basil, 80 ml extra virgin olive oil, salt and pepper.
Method
Scoop out the aubergines and sauté the flesh with olive oil and tomato. Stir in the breadcrumbs, pecorino and basil, then fill the aubergines and bake at 180°C for 30 minutes. Finish with a drizzle of raw olive oil.
Carpaccio di zucchine con pecorino pugliese e menta
Ingredienti e preparazione
Ingredients
3 courgettes, 80 g Apulian pecorino, mint, lemon, 60 ml extra virgin olive oil, salt and pepper.
Method
Thinly slice the courgettes and season with lemon, salt, pepper and olive oil. Add pecorino and mint, then finish with a drizzle of raw olive oil.
Cardoncelli trifolati con pecorino e timo
Ingredienti e preparazione
Ingredients
400 g cardoncelli mushrooms, 80 g pecorino, thyme, garlic, 70 ml extra virgin olive oil, salt and pepper.
Method
Pulisci i funghi e saltali a fiamma vivace con aglio e olio. Servi con pecorino, timo e olio a crudo.
Polpo arrosto su crema di ceci neri
Ingredienti e preparazione
Ingredients
1 kg octopus, 250 g black chickpeas, garlic, parsley, 90 ml extra virgin olive oil, salt and pepper.
Method
Cook the octopus until tender. Cook the chickpeas and blend some with olive oil. Grill the octopus, then serve it over the purée with parsley and a drizzle of raw olive oil.
First Courses
Cavatelli ai funghi cardoncelli e cardi spinosi
Ingredienti e preparazione
Ingredients
400 g cavatelli, 300 g cardoncelli mushrooms, 150 g wild cardoons, garlic, breadcrumbs, parsley and 70 ml extra virgin olive oil.
Method
Lessa i cardi. Salta funghi e cardi con aglio e olio. Cuoci i cavatelli al dente e saltali nel condimento. Aggiungi mollica tostata e prezzemolo.
Fava beans and chicory in a gourmet style
Ingredienti e preparazione
Ingredients
300 g peeled dried fava beans, 500 g wild chicory, 1 potato, extra virgin olive oil, salt and pepper.
Method
Cook the fava beans and potato until soft, then blend to a smooth purée. Boil the chicory and sauté briefly in a pan. Serve together with a drizzle of raw olive oil.
Orecchiette con crema di cime di rapa e mollica croccante
Ingredienti e preparazione
Ingredients
400 g orecchiette, 500 g turnip greens, 2 anchovy fillets, garlic, breadcrumbs, 80 ml extra virgin olive oil, chilli and salt.
Method
Boil the turnip greens and blend half with olive oil. Sauté the garlic, anchovies and chilli; add the pasta, cooked al dente, and the purée. Finish with toasted breadcrumbs and olive oil.
Modern Pancotto with Turnip Greens
Ingredienti e preparazione
Ingredients
300 g stale bread, 500 g turnip greens, 1 potato, garlic, 80 ml extra virgin olive oil, chilli and salt.
Method
Boil the potato and turnip greens, then add the bread in pieces and cook until soft. Warm the olive oil with garlic and chilli, then pour it over the pancotto. Serve hot.
Main Courses
Tiella di agnello, patate e lampascioni
Ingredienti e preparazione
Ingredients
800 g lamb, 500 g potatoes, 200 g lampascioni (wild hyacinth bulbs), 2 artichokes, pecorino, rosemary, 100 ml extra virgin olive oil, salt and pepper.
Method
Briefly boil the lampascioni, then cut the potatoes and artichokes. Layer everything in a baking dish and season with olive oil, rosemary and pecorino. Bake at 180°C for about 1 hour and 20 minutes.
Baccalà con ceci neri e pane arso
Ingredienti e preparazione
Ingredients
600 g desalted salt cod, 250 g black chickpeas, stale bread, rosemary, 80 ml extra virgin olive oil, salt and pepper.
Method
Soak and cook the chickpeas, then blend half with olive oil. Cook the salt cod with olive oil and rosemary. Toast the bread until dark and crisp; serve with the chickpea purée and a drizzle of raw olive oil.
Coniglio alla Murgia con olive baresane
Ingredienti e preparazione
Ingredients
1 rabbit, cut into pieces, 150 g Baresane olives, white wine, thyme, 90 ml extra virgin olive oil, salt and pepper.
Method
Brown the rabbit, deglaze with white wine, then add the olives and thyme. Cook over a low heat for about 50 minutes and serve hot.
Murgia Lamb with Cardoncelli and Carone Extra Virgin Olive Oil
Ingredienti e preparazione
Ingredients
800 g Murgia lamb, 300 g cardoncelli mushrooms, 2 garlic cloves, rosemary, 100 ml Coratina extra virgin olive oil, salt and pepper.
Method
Brown the lamb in olive oil with garlic and rosemary, then cook slowly for about an hour. Sauté the cardoncelli separately. Serve together with a drizzle of raw olive oil.
Apulian Veal Rolls with Pecorino
Ingredienti e preparazione
Ingredients
8 veal slices, 100 g Apulian pecorino, parsley, garlic, tomato sauce, 80 ml extra virgin olive oil.
Method
Farcisci con pecorino, aglio e prezzemolo, arrotola e chiudi. Rosola nell’olio, aggiungi salsa e cuoci a fuoco basso per circa un’ora.
Sausage with Wild Cardoons and Pecorino
Ingredienti e preparazione
Ingredients
600 g fresh sausage, 300 g wild cardoons, 80 g pecorino, garlic, 80 ml extra virgin olive oil, salt and pepper.
Method
Boil the cardoons. Brown the sausage, add the cardoons and garlic, and cook for 15 minutes. Finish with pecorino and a drizzle of raw olive oil.
A drizzle of olive oil, another recipe.
Bring the flavours of Puglia to your table with Carone extra virgin olive oil.
Olio Carone in the Kitchen
Puglia,
to savour.
Recipes and a drizzle of olive oil: find your inspiration.
Flavours of Home
From our land to your table.
Apulian cooking is shaped by simple ingredients, generous seasons and traditions passed down through generations. Explore the recipes of our heritage and discover the authentic taste of Carone extra virgin olive oil.
Filter recipes by course
Starters
Contemporary Apulian Cialledda with Octopus and Caroselli
Ingredients and Method
Ingredients
300 g stale bread, 250 g octopus, 2 caroselli cucumbers, 150 g tomatoes, red onion, oregano, extra virgin olive oil, lemon, salt and pepper.
Method
Cook the octopus until tender and leave it to cool. Briefly soak and squeeze the bread; add the caroselli, tomatoes and marinated onion. Dress with oil, oregano, salt and pepper. Sear the octopus and serve with a drizzle of oil.
Gourmet Bari-Style Focaccia with Red Onion and Olives
Ingredients and Method
Ingredients
500 g focaccia dough, 200 g red onion, Bari olives, oregano, 80 ml extra virgin olive oil, coarse salt.
Method
Stretch the dough in an oiled tray and add the onion, olives, oregano and salt. Bake at 220°C for about 20 minutes and serve warm with a drizzle of olive oil.
Stracciatella with Figs, Toritto Almonds and Extra Virgin Olive Oil
Ingredients and Method
Ingredients
300 g stracciatella, 4 figs, 50 g Toritto almonds, honey, 50 ml extra virgin olive oil, black pepper.
Method
Cut the figs and toast the almonds. Arrange them over the stracciatella, then add honey, pepper and a drizzle of olive oil.
Murgia Black Chickpeas with Red Prawns and Rosemary
Ingredients and Method
Ingredients
300 g black chickpeas, 8 red prawns, rosemary, garlic, 70 ml extra virgin olive oil, salt and pepper.
Method
Soak the chickpeas for 12 hours and cook until tender. Blend some with oil. Sear the prawns and serve with the cream, whole chickpeas, rosemary and a drizzle of oil.
Murgia-Style Stuffed Aubergines
Ingredients and Method
Ingredients
2 large aubergines, 150 g breadcrumbs, 50 g pecorino, tomatoes, basil, 80 ml extra virgin olive oil, salt and pepper.
Method
Scoop out the aubergines and sauté the flesh with oil and tomato. Add breadcrumbs, pecorino and basil, then stuff the aubergines and bake at 180°C for 30 minutes. Finish with a drizzle of oil.
Zucchini Carpaccio with Apulian Pecorino and Mint
Ingredients and Method
Ingredients
3 courgettes, 80 g Apulian pecorino, mint, lemon, 60 ml extra virgin olive oil, salt and pepper.
Method
Thinly slice the courgettes and dress with lemon, salt, pepper and oil. Add pecorino, mint and a drizzle of oil.
Sautéed Cardoncelli Mushrooms with Pecorino and Thyme
Ingredients and Method
Ingredients
400 g cardoncelli mushrooms, 80 g pecorino, thyme, garlic, 70 ml extra virgin olive oil, salt and pepper.
Method
Clean the mushrooms and sauté over high heat with garlic and oil. Serve with pecorino, thyme and a drizzle of oil.
Roasted Octopus on Black Chickpea Cream
Ingredients and Method
Ingredients
1 kg octopus, 250 g black chickpeas, garlic, parsley, 90 ml extra virgin olive oil, salt and pepper.
Method
Cook the octopus until tender. Cook the chickpeas and blend some with oil. Sear the octopus on a griddle and serve over the cream with parsley and a drizzle of oil.
First Courses
Cavatelli with Cardoncelli Mushrooms and Wild Cardoons
Ingredients and Method
Ingredients
400 g cavatelli, 300 g cardoncelli mushrooms, 150 g wild cardoons, garlic, breadcrumbs, parsley, 70 ml extra virgin olive oil.
Method
Boil the cardoons. Sauté the mushrooms and cardoons with garlic and oil. Cook the cavatelli until al dente and toss with the sauce. Add toasted breadcrumbs and parsley.
Gourmet Fava Beans and Chicory
Ingredients and Method
Ingredients
300 g dried split fava beans, 500 g wild chicory, 1 potato, extra virgin olive oil, salt and pepper.
Method
Cook the fava beans and potato until smooth and creamy. Boil the chicory, then sauté it in a pan. Serve together with a drizzle of olive oil.
Orecchiette with Turnip Top Cream and Crisp Breadcrumbs
Ingredients and Method
Ingredients
400 g orecchiette, 500 g turnip tops, 2 anchovies, garlic, breadcrumbs, 80 ml extra virgin olive oil, chilli, salt.
Method
Boil the turnip tops and blend half with oil. Sauté garlic, anchovies and chilli; add the pasta cooked al dente and the cream. Finish with toasted breadcrumbs and olive oil.
Modern Pancotto with Turnip Tops
Ingredients and Method
Ingredients
300 g stale bread, 500 g turnip tops, 1 potato, garlic, 80 ml extra virgin olive oil, chilli, salt.
Method
Boil the potato and turnip tops; add the bread in pieces and cook until soft. Warm the oil with garlic and chilli and pour it over the pancotto. Serve hot.
Main Courses
Apulian Lamb Tiella with Potatoes and Lampascioni
Ingredients and Method
Ingredients
800 g lamb, 500 g potatoes, 200 g lampascioni, 2 artichokes, pecorino, rosemary, 100 ml extra virgin olive oil, salt and pepper.
Method
Briefly boil the lampascioni and slice the potatoes and artichokes. Layer everything in a baking dish, season with oil, rosemary and pecorino. Bake at 180°C for about 1 hour and 20 minutes.
Salt Cod with Black Chickpeas and Toasted Bread
Ingredients and Method
Ingredients
600 g desalted salt cod, 250 g black chickpeas, stale bread, rosemary, 80 ml extra virgin olive oil, salt and pepper.
Method
Soak and cook the chickpeas, blending half with oil. Cook the salt cod with oil and rosemary. Toast the bread until dark; serve with the chickpea cream and a drizzle of oil.
Murgia-Style Rabbit with Bari Olives
Ingredients and Method
Ingredients
1 rabbit, cut into pieces, 150 g Bari olives, white wine, thyme, 90 ml extra virgin olive oil, salt and pepper.
Method
Brown the rabbit, deglaze with wine and add the olives and thyme. Cook over low heat for about 50 minutes and serve hot.
Murgia Lamb with Cardoncelli Mushrooms and Extra Virgin Olive Oil
Ingredients and Method
Ingredients
800 g lamb, 300 g cardoncelli mushrooms, 2 garlic cloves, rosemary, 100 ml Coratina extra virgin olive oil, salt and pepper.
Method
Brown the lamb with oil, garlic and rosemary, then cook slowly for about an hour. Sauté the cardoncelli separately. Serve together with a drizzle of olive oil.
Veal Rolls with Apulian Pecorino
Ingredients and Method
Ingredients
8 slices of veal, 100 g Apulian pecorino, parsley, garlic, tomato sauce, 80 ml extra virgin olive oil.
Method
Fill with pecorino, garlic and parsley, roll up and secure. Brown in oil, add the tomato sauce and cook over low heat for about an hour.
Sausage with Wild Cardoons and Pecorino
Ingredients and Method
Ingredients
600 g fresh sausage, 300 g wild cardoons, 80 g pecorino, garlic, 80 ml extra virgin olive oil, salt and pepper.
Method
Boil the cardoons. Brown the sausage, add the cardoons and garlic, and cook for 15 minutes. Finish with pecorino and a drizzle of olive oil.
A drizzle of olive oil, another recipe.
Bring the flavours of Puglia to your table with Carone extra virgin olive oil.
