Inspiring food lovers around the world

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INGREDIENTS: 500g lean ground beef 4 tbsp Filippo Berio Fruttato Extra Virgin Olive Oil 1 large onion, diced 1 green bell pepper, diced 1 clove garlic, minced 2 tbsp chili powder 1/2 tsp ground cumin 1/2 tsp paprika 1 bay leaf 2 tbsp red wine vinegar 1l water 500g chopped tomatoes 500g red kidney or pinto beans, rinsed and drained Garnishes (optional): Sour cream Fresh cilantro Corn tortillas Lime wedges Chili Con Carne servings 4 In Dutch oven or large saucepan over medium-high heat, brown beef, breaking apart with spatula. Using slotted spoon, transfer to plate and set aside. Drain fat from pan. In same pan, heat Olive Oil over medium heat; sauté onion, green pepper and garlic; stir in beef. Sauté until vegetables are tender. Stir in chili powder, cumin, paprika, bay leaf and vinegar. Add water; cover and simmer for 45 minutes, stirring several times. Remove bay leaf. Add tomatoes and cook for 15 minutes. Add beans and cook for 15 minutes. Garnish as desired. Tip: to thicken the chili, remove some of the beans and mash with a fork, then return to the pot and stir well. Or, add 15-30g cornmeal to the chili and cook until thickened. INGREDIENTS: 4 tbsp plus 3 tbsp Filippo Berio Fruttato Extra Virgin Olive Oil (approx.), divided 3 whole cloves garlic, cut in half 1 can cannellini beans, rinsed and drained 2 sprigs fresh sage 1/4 tsp salt Pinch of cayenne pepper 1 loaf crusty Italian bread, preferably day-old 2 tbsp minced fresh parsley 1 minced fresh hot chili pepper White Bean, Sage, and Garlic Crostini servings 36 Heat 4 tbsp Fruttato Extra Virgin Olive Oil; cover and cook over low heat for about 5 minutes or until garlic is softened. Add beans, sage, salt, and cayenne; cover and cook for 12 minutes or until beans are softened. Remove sage; cook for 8 minutes, mashing mixture occasionally with back of spoon (mixture should be coarsely puréed). Transfer beans to food processor; process until completely puréed. Serve immediately or cover with plastic wrap and refrigerate for up to 24 hours. (If mixture is too thick, stir in 1 or 2 tbsp of warm water.) Cut off end crusts of bread. Slice loaf into 1,20 cm thick slices. Cut larger slices in half to make pieces that are about 13 cm square. Place on large baking sheet; broil for 2 minutes or just until dry. Turn bread over; spray lightly with Olive Oil from mister or coat lightly with pastry brush dipped in Olive Oil. Broil for 1 minute or until Olive Oil is sizzling. Spread bean mixture over bread. Combine parsley with remaining Olive Oil; drizzle over bean mixture. Sprinkle with chili pepper.
BEEF AND VEGETABLE FAJITAS WITH AVOCADO SAUCE servings 4 Prepare the sauce mixing the Greek yoghurt with the mashed avocado flesh, 1 chopped garlic clove, the juice of 2 limes, pepper and chilli pepper. Cut the meat into strips; add salt, pepper, garlic, paprika, Fruttato Extra Virgin Olive Oil and beer. Mix well and leave to marinade for 30 minutes. In the meantime wash the peppers and courgettes; peel the carrots and onion. Slice all the vegetables into strips. Pour the onion into the frying pan with 2 tbsp of Fruttato Extra Virgin Olive Oil and simmer. Turn up the heat, add the vegetables and sauté for a few minutes. Remove the meat from the marinade and sauté in the pan for a few minutes. Heat the wraps, stuff with meat and vegetables. Serve with avocado and coriander sauce. INGREDIENTS: 4 wraps The juice of 2 limes 2 avocados 150g of Greek yogurt 500g of beef rump 3 courgettes 1 onion 300g of yellow and red peppers 3 carrots 250ml of lager 1 tsp of hot paprika 2 cloves of garlic Chilli pepper Coriander Filippo Berio Fruttato Extra Virgin Olive Oil Salt and pepper For its outstanding characteristics, it should be used raw. Only a few drops will enhance your food!
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