area of production
Ronti, Città di Castello
blend
Frantoio, Leccino, Pendolino, Dolce Agogia, Moraiolo
average altitude
300 – 350 mt
average age of olive trees
30 years
type of pruning
Open pot, single-cone
harvest type
By hand
crushing method
Continuous cycle
extraction
Cold 27°
available sizes
0,10 – 0,25 – 0,50 – 0,75 e 3 litre
For the sandwich, grill the pork cheek in a pan with extra virgin olive oil, garlic and sage and keep warm.
Clean the squids, separating the heads from the body. The heads should be processed together with extra virgin olive oil, scallions, garlic, pepper, salt, egg white, parsley and breadcrumbs. Sauté together diced carrots, courgettes and celery until they are crunchy. Mix together the processed squid head mixture and the vegetables, stuff the squid and cook in the oven for 10-15 minutes at 200°C.
For the shrimp mayonnaise, purée together the shrimp heads and shell with some oil, shrimp tail, salt, parsley, oil, garlic and ice. When all has been processed together, pass through a sieve, with the help of a spatula.
To serve, start with some crunchy spinach, then a piece of the pork cheek, the sliced squid, some more spinach with the crunchy pork cheek again on top. Place some drops of the shrimp mayonnaise around the plate and finish with a drizzle of Pietraia oil.
They are five splendid oils with different characteristics; perfect ingredients for a cuisine of both meat and fish “earth and sea” capable of exacting the raw materials.
This is the reason way I chose the olive oils of Azienda Dante Sambuchi, devoted lover of quality and wellness.
