Inspiring food lovers around the world

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INGREDIENTS: 450g linguine 5 tbsp Filippo Berio Delicato Extra Virgin Olive Oil 2 cloves garlic, thinly sliced 6 tbsp dry white wine 240g chopped shelled king crab meat 3 tbsp chopped fresh parsley 2 fresh red chili peppers, seeded and sliced Salt and freshly ground pepper Linguine with Crab servings 4 In large pot of boiling salted water, cook pasta for 10 minutes or until al dente. Meanwhile, in large skillet set over medium-high heat, heat 3 tbsp of Delicato Extra Virgin Olive Oil; gently sauté garlic for 1 minute. Add wine; cook until reduced by half. Add crabmeat, parsley and chilies; cook for 1 minute or until heated through. Season with salt and pepper to taste. Drain pasta; toss with crabmeat mixture. Serve with remaining Olive Oil drizzled over top. INGREDIENTS: 480g large green olives, such as Castelvetrano, pitted 7 tsp Fillipo Berio Delicato Extra Virgin Olive Oil 4 tbsp flat-leaf parsley leaves 2 tsp grated lemon zest 2 tsp fresh lemon juice Salt and freshly ground black pepper 4 salmon fillets, preferably skinless Lemon wedges, for garnish Salmon with Green Olive Pesto servings 4 Combine the green olives, 5 tsp of Delicato Extra Virgin Olive Oil, the parsley, lemon zest, lemon juice, 2g salt and a pinch of black pepper in the bowl of a food processor. Pulse on and off until the mixture is finely chopped and almost becomes a paste. Transfer the mixture to a small bowl and season to taste with more salt and pepper. Let stand at room temperature for at least 30 minutes. Position an oven rack about 20 cm away from the broiler element and heat the broiler to high. Line a large, rimmed baking sheet with foil and lightly brush the foil with some of the remaining olive oil. Set the salmon fillets, skin side down, on the foil. Lightly brush the salmon with olive oil and season with salt and pepper. Broil the salmon until it starts to brown and becomes almost firm to the touch, 4 to 5 minutes. Transfer the fillets to a serving platter. Stir the olive pesto and spoon it over the fillets. Serve with lemon wedges and any remaining pesto on the side.
SEABASS WITH LIME, MANGO, AND MINT servings 4 Cut the sea bass into small cubes and pour into a bowl. Add 4 tbsp of Delicato Extra Virgin Olive Oil, the orange juice, lime juice and rind, salt, pepper and mint. Mix well and stand in the fridge for about 3 hours stirring from time to time so that each cube is well marinated. In the meantime peel the mango and cut into small cubes of the same size as the sea bass, wash and slice the radishes. Add everything to the ceviche along with the fava beans. Serve with mint and a drizzle of Olive Oil. INGREDIENTS: 230g of fresh sea bass fillet 1 mango 1 red onion 100g of precooked fava beans 4 radishes the juice and rind of 3 limes 3 tbsp of orange juice mint 4 tbsp Filippo Berio Delicato Extra Virgin Olive Oil Salt and pepper The Delicato is a Classic, to add a touch of Italian flavour to your dishes without overwhelming the other ingredients.
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Inspiring food lovers around the world

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