Italian

Zucchini, Bacon and Fetta Spaghetti

Zucchini, Bacon and Fetta Spaghetti
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Zucchini, Bacon and Fetta Spaghetti
Instructions
  1. Step 1: Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain, reserving 1/4 cup cooking liquid.
  2. Step 2: Heat Jingilli Extra Virgin Olive Oil in a large, deep frying pan over medium- high heat. Add bacon. Cook for 3 to 4 minutes or until golden. Add garlic. Cook for 1 minute or until fragrant. Add zucchini. Cook, tossing, for 3 to 4 minutes or until tender.
  3. Step 3: Add pasta and 1/4 cup cooking liquid to zucchini mixture in pan. Toss for 2 minutes or until heated through. Add parsley and fetta. Season with salt and pepper. Gently toss to combine. Serve.
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Aglio Et Olio

Aglio Et Olio
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Aglio Et Olio
The classic Italian pasta dish, where Jingilli Extra Virgin Olive Oil really shines
Instructions
  1. Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
  2. Meanwhile, combine the garlic, olive oil, the 1 teaspoon salt, and chilli flakes in a large pan Heat over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
  3. Drain the pasta, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley.
  4. Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes.
  5. Serve topped with grated cheese, if desired.
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Polenta and olive oil orange cake

Polenta and olive oil orange cake
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Jhon Doe - Union Dining, Serves 4
Slightly savoury, very pretty polenta cake where Jingilli EVOO provides the richness   4 
Instructions
  1. Place two of the oranges in a deep pan, cover with cold water and simmer for one hour until completely soft. Drain, then transfer to a food processor and blend to a purée.
  2. Preheat the oven to 170C. Grease and line a 23cm loose-bottomed cake tin.
  3. Scatter a tablespoon of the sugar over the bottom of the tin in an even layer.
  4. Using a sharp knife, carefully remove the peel and pith from the remaining oranges, then slice into 1cm-thick rounds, discarding any seeds.
  5. Arrange the slices, overlapping, in concentric circles around the base of the cake tin and put aside for later.
  6. Combine the dry ingredients in a large mixing bowl.
  7. Beat in the eggs, then pour in the oil and stir in the orange purée, making sure there are no lumps.
  8. Pour the batter over the oranges, then sit on a tray and place in the middle of the oven for 75-90 minutes, until a skewer comes out clean. Allow to cool in the tin before transferring on to a plate and serving
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Olive oil and garlic bruschetta

Olive oil and garlic bruschetta
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Olive oil and garlic bruschetta
The ideal starter to any meal, this Bruschetta will impress one and all.
And as usual, Jingilli EVOO makes it that much better.
Instructions
  1. Slice the garlic cloves lengthwise into paper-thin slices.
  2. Warm a small skillet over a medium flame.
  3. Add the 1/3 cup olive oil and the garlic.
  4. Stirring constantly, cook until the garlic is aromatic and golden (don't let it brown, as it will be bitter).
  5. Remove the skillet from the flame and stir in the chili or red pepper flakes and parsley.
  6. Cover and set aside.
  7. Grill the bread on both sides until lightly browned and crisp, then sprinkle with olive oil.
  8. Spoon the garlic-olive oil mixture over each slice.
  9. Serve immediately.
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Olive oil biscotti

Olive oil biscotti
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Olive oil biscotti
Swapping out butter with Jingilli EVOO creates a lighter, slightly different flavour than the typical Italian biscotti
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Instructions
  1. Mix together the olive oil, sugars, vanilla and lemon zest.
  2. Add the eggs and milk, and mix well, then add the sifted flour, salt and bicarbonate of soda, and let the dough rest for 24 hours.
  3. Preheat the oven to 170C. Roll the dough into small balls, flatten slightly then bake in the oven for 8-10 minutes, until golden brown.
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