Filippo Berio recipe booklet

Henley Bridge is thrilled to be the UK foodservice distributor
for the Filippo Berio range of olive oils and vinegars. We pride
ourselves on supplying the best brands in the industry, and
the Filippo Berio collection offers high quality products in
a range of sizes specific to the foodservice sector.
The brand was founded in 1835 in in Lucca, Tuscany,
and is the premier brand of Salov – one of Italy’s most
prestigious food companies.
For over 150 years, it has provided culinary inspiration to chefs around
the world. The UK arrived a little late to the party, only truly embracing
the health benefits of olive oil in the 1960s. As a nation, we’re now
true converts, with Filippo Berio widely proclaimed as the UK’s favourite
olive oil brand.
The foodservice range is comprised of exceptional ingredients created
to meet and exceed the needs of demanding chefs and diners.
The products deliver outstanding results in the kitchen – as well as
on the table - offering superb flavour, along with an exceptional mix
of quality and flexibility from seasoning to baking, frying and garnishing.
We look forward to supplying and delighting you with this outstanding brand.
Know your olive oils
Extra Virgin Olive Oil
A unique rich, fruity flavour that
complements the fresh ingredients
in your recipes.
● Ideal for sauces,
marinades and
salads.
● For drizzling on
favourite pasta
dishes and
soups.
● Perfect for
dipping with
bread.
Classico Olive Oil
Expertly blended, ideal for those
who prefer a lighter taste or in
recipes requiring a softer flavour.
● Use for everyday
cooking.
● Ideal for delicate
dressings and
sauces.
● Use as a healthy
substitute for
butter.
Mild & Light Olive Oil
Ultra light taste with no trace of
olive flavour makes it perfect for
cakes and desserts.
● Use for healthier
frying – from
stir fries to fried
eggs.
● Ideal for roasting
potatoes and
deep frying.
● Baking bread,
cakes and
biscuits.

Filippo Berio's
Tastes from Storythe
regions of Italy
Travelling around Italy you’ll find that the regional
cuisine is drawn
Filippo
from
Berio
those ingredients
was the
that
founder,
are
available a in famous abundance olive locally. oil These connoisseur regional dishes and
pair wonderfully with local wines and even olive oil
from the region. Robust and peppery extra virgin olive
oils from Tuscany are delicious drizzled on hearty
Tuscan soups still such live as Zuppa on in di the Farro company. (page 7).
pioneering entrepreneur of his time.
Filippo Berio's memory and philosophy
Born in Oneglia, in the Italian region
of Liguria in 1829, Filippo Berio became
a producer of olive oil at a very young age.
Although Liguria is renowned for olive oil,
the region is only a small-scale producer.
So, in 1867, to satisfy the ever-growing
demand for his olive oil, Filippo Berio
moved to Lucca, Tuscany, which is home
to Filippo Berio Olive Oil to this day.
Mastering and perfecting every step
of the olive oil production process,
Filippo Berio's reputation grew with
his signature becoming a recognised
guarantee of exceptional quality.
As part of his business, Filippo Berio sold
olive oil to emigrating Italians as they
boarded ships bound for America and
beyond. But he didn't stop there.
In the 1870s, he ventured abroad himself,
introducing his olive oil to the 'New World'
and setting the foundations for the brand's
international reputation. During this period,
Filippo Berio won many international
awards further endorsing the superior
quality of his olive oil.
As custodians of a unique heritage,
the family company remains true to
the founder's dedication to quality
and fine flavour.
At the heart of Italian cooking are the principles
of simplicity, and eating with the seasons using
ingredients from the region. So, in this recipe booklet
you’ll find a “A Taste of Italy” – a diverse collection of
regional Italian culinary gems.
Buon appetito!
Olive oil masters
since 1867
3
3

Discover our range
of quality olive oils
& vinegars.
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Discover the brand's story
FB.OLIVEOILEXV
Extra virgin olive oil
1l & 5l
FB.OLIVEOILCLAS
Classic olive oil
1l & 5l
FB.OLIVEOILMILD
Mild & light olive oil
1l & 5l
FB.OLIVEOILCHIL
Chilli flavoured olive oil
250ml & 1l
FB.OLIVEOILGARL
Garlic flavoured olive oil
200ml & 1l
FB.OLIVEOILBASI.25
Basil flavoured olive oil
250ml
FB.OLIVEOILTRUF.25
Truffle flavoured olive oil
250ml
FB.SUNFLOWEROIL5
Sunflower oil
5l
FB.VINEGARBALGC.25
Gran Cru balsamic vinegar
250ml
FB.VINEGARBAL
Balsamic vinegar
250ml & 500ml
FB.VINEGARREDWIN.5
Red wine vinegar
500ml
FB.VINEGARWHIWIN.5
White wine vinegar
500ml
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RECIPES

Supplí al Telefono
These deep - fried balls are an iconic Roman
street food. ‘Al telefono’ describes the way that,
when they are split and pulled apart, the string
of mozzarella resembles an old - school
telephone cord!
Makes 12, prep 20 minutes
(plus cooling time), cook 40 minutes
2 tbsp Filippo Berio Mild & Light Olive Oil,
plus 300 ml for frying
1 small onion, diced
1 clove garlic, crushed
175g
minced beef
100 ml red wine
400g
passata
2 tsp dried mixed herbs
200g
arborio rice
600 ml beef stock
2 tbsp freshly grated parmesan cheese
125g
salt and freshly ground black pepper
mozzarella, cut into 12 sticks
about 7 x 3 cm
2 eggs, beaten
50g plain flour
100g
arborio rice
1 Heat 2 tbsp Filippo Berio Mild & Light Olive
Oil in a large pan, sauté the onions and
garlic over a low heat until soft. Stir in the
mince and cook until browned.
2 Pour in the wine, reduce by half, then stir
in the passata and herbs. Bring to the boil
and simmer for 20 minutes, stirring
occasionally.
3 Add the rice and cook until it has absorbed
most of the passata. Add the beef stock,
100 ml at a time, adding more when the
rice has absorbed the liquid. Repeat until
the rice is almost ready but a little
undercooked (you may not need all
the stock). Remove from heat and season
to taste.
4 Stir in the parmesan, then spread over
a cling film - lined tray to allow the rice
to cool quickly. Chill in the fridge until
completely cold and set.
5 Divide the rice into 12, place a portion in
the palm of your hand. Place a mozzarella
stick in the centre and roll the rice in your
hands until you have a neat oval shape,
making sure the mozzarella is covered
by rice. Place on a clean plate and repeat
o make the remaining supplí.
6 Place the Filippo Berio Mild & Light Olive
Oil in a deep pan or deep - fryer and heat
to 170° C.
7 Place the beaten egg in a bowl and the flour
and breadcrumbs on plates. Coat the supplí
one by one in flour, then egg, and finally
in breadcrumbs.
8 Deep - fry the supplí in batches, for
4 - 5 minutes until golden, then drain
on kitchen paper. Serve hot for a
molten cheese centre.

Prosecco Risotto
Serves 4
Prep 10 minutes, cook time 27 minutes
400g aborio or carnaroli rice
4 tbsp Filippo Berio
Extra Virgin Olive Oil
1 large onion, peeled and
finely diced
120ml prosecco
2 litres vegetable stock
1 tbsp fresh thyme
50g
50g
juice/zest of 1 lemon
butter
parmesan cheese
1 Add the diced onion to a wide, deep-sided
frying pan. Add the olive oil and cook for
10 minutes or until the onion is soft but
not coloured.
2 Stir in the risotto rice and cook for 2 minutes
until the rice is coated with the oil and then
add the Prosecco and thyme.
3 Cook until the Prosecco has completely
evaporated and then add a ladle of hot stock.
Stir continuously until the stock has
evaporated, then add another ladle of stock
to the pan. Repeat this for about 15 minutes
or until the rice is al dente.
4 Stir in the butter, Parmesan, and the lemon
juice and zest. Season with salt and black
pepper and serve with Parmesan Crisps and
a drizzle of Filippo Berio Extra Virgin Olive Oil.
Parmesan Crisps
Pre-heat the grill and line a baking tray with baking paper. Grate a thin layer of Parmesan into a round
metal ring or shape circles of cheese on the baking paper. Place the baking tray under the grill for 3-5
minutes until the cheese has melted and the crisp turns a light golden brown. Remove with a palette knife
and cool on a cooling rack before serving.

Lentil & Rice
Stuffed Vegetables
A classic ‘cucina povera’ style meal, this dish
combines store cupboard essentials and fresh
seasonal vegetables to create a budget-friendly,
healthy dish.
Serves 4
Prep 20 minutes, cook time 1 hour 30 minutes
2 red peppers,
halved and de-seeded
2 large tomatoes, top sliced
2 courgettes,
halved lengthways
4 red onions, peeled
6 tbsp Filippo Berio Olive Oil
1 large onion, chopped
2 garlic cloves, chopped
200g long grain rice
200g cooked lentils
300ml vegetable stock
20g
fresh parsley
½ tsp chilli flakes
1 tbsp Pecorino or Parmesan
4 tbsp Pasatta
1 Pre-heat the oven to 160ºC/140ºC fan/gas
mark 3.
2 Slice off the tops of the tomatoes and
reserve. Scoop out the flesh of the tomatoes,
peppers and courgettes and reserve.
3 Place the red onions into a pan of boiling
water and blanch for 5 minutes. Remove
to cool then remove the centres. Add to the
other vegetable reserves and chop finely.
4 In a large, deep-sided pan, warm 3 tbsp
of olive oil and fry the onion and garlic for
5 minutes or until soft. Add the pasatta
and the reserved vegetable pulp. Cook for
15 minutes on a medium heat.
5 Add the rice, lentils and 200ml of vegetable
stock. Bring to a simmer and cook for
10 minutes, stirring frequently, then season
with salt and pepper, chilli flakes and half
of the parsley.
6 Place the vegetables in a roasting tray and
fill each one with the rice and lentil mixture.
Place the lids on the tomatoes and drizzle
the remaining olive oil over the vegetables.
7 Pour the remaining stock in the tin and
cover with foil. Bake for 45 minutes.
Remove the foil and bake for a further
20 minutes or until the rice is cooked.
8 Sprinkle over the parsley and the Parmesan
cheese to serve.

Arancini
Deep fried Sicilian stuffed rice balls coated in
breadcrumbs make the perfect bite - sized snack.
Arancini have been a feature of southern Italian
cuisine for centuries, with fillings and shapes
varying from region to region. The most popular
fillings are meat, peas, prosciutto and cheese.
This is also a great way to use up leftover risotto.
Makes 18
Prep / cook time 1 hour, plus cooling time
For the risotto:
125 g asparagus, woody stems removed
1 vegetable or chicken stock cube
2 tbsp Filippo Berio Mild & Light Olive Oil
1 onion, chopped
2 cloves garlic, chopped
300 g risotto rice
100 ml dry white wine
100 g broad beans, blanched and podded
Finely grated zest and juice of 1 lemon
30 g mint, freshly chopped
2 tbsp flat leaf parsley, freshly chopped
50 g Parmesan cheese, finely grated
150 g ball mozzarella, cut into 18 small cubes
Salt and freshly ground black pepper
For the coating:
150 g plain flour
3 large eggs, beaten
150 g fine dried breadcrumbs
1 Finely chop the asparagus, leaving the tips
whole. Cook in a saucepan of simmering
water for 2 minutes, until al dente. Drain,
reserving the water. Pour this water over the
stock cube and dissolve, add boiling water to
make up to 900 ml and stir.
2 Heat the Filippo Berio Mild & Light Olive Oil
in a large frying pan and cook the onion and
garlic over a low heat for 2 - 3 minutes until
soft and translucent. Stir in the rice, increase
the heat and cook for 1 minute until the
grains are coated in the oil and onion mix.
3 Pour in the wine and cook for 2 - 3 minutes
until absorbed. Add the hot stock, 125 ml at
a time, stirring constantly until most of the
liquid has been absorbed. Cook for about 15
minutes so that the stock has been absorbed
and the rice is creamy, but firm.
4 Stir in the broad beans, asparagus tips and
stalks and cook for 2 - 3 minutes until heated
through. Stir in the lemon zest and juice,
mint, parsley, salt, pepper and Parmesan.
5 Spread the risotto into a lipped tray and
leave to cool to room temperature.
6 Scoop the cooled risotto into 18 portions,
each slightly larger than a golf ball. Flatten
each risotto ball in your hand and put a piece
of the mozzarella in the centre. Enclose the
cheese in the rice and roll back into a ball.
7 Put the flour, eggs and breadcrumbs into
three separate bowls. Dip each prepared
risotto ball into the flour, followed by the
eggs and then the breadcrumbs. Transfer to
a tray and set aside.
8 Half - fill a large, heavy - based saucepan with
Filippo Berio Mild & Light Olive Oil and heat
over medium - low until a piece of bread turns
golden brown in the oil within 45 seconds.
Using a slotted spoon, lower the risotto balls
into the oil in batches and cook for 4 minutes
until golden brown. Set aside on a tray lined
with kitchen roll.

Pork & Rosemary
Kebabs
These Mediterranean pork kebabs are perfect
for the barbecue. Serve with warm pitta bread,
crispy salad and tangy Yogurt & Herb Sauce.
Serves 4, prep 20 minutes
(plus chilling time 1 hour), cook time 12 minutes
500g
25g
minced pork
fresh breadcrumbs
1 small onion, very finely chopped
1 dessert apple, peeled and grated
1 tbsp chopped fresh
rosemary spikes
salt and freshly ground black pepper
Baste:
Courgetti Frittata
3 tbsp Filippo Berio Olive Oil
1 tbsp lemon or orange juice
1 Put the minced pork into a large bowl,
add breadcrumbs, onion, grated apple,
rosemary and seasoning. Mix together very
well, then refrigerate for 1 hour.
2 Prepare the Yogurt & Herb Sauce by
whisking the ingredients together in a bowl.
3 Form the pork mixture into 20 balls and
thread onto metal skewers.
4 Mix the oil and lemon or orange juice
together and brush the kebabs all over.
Place on the barbecue and cook for about
12 minutes, turning the skewers until
golden brown all over.
5 To serve, drizzle with the Yogurt & Herb
Sauce.
Frittata Yogurt is an & Herb egg - based Sauce: dish similar to an
omelette. It is typically made using pasta which
we’ve 4 substituted tbsp Filippo here Berio with Olive courgetti. Oil So it’s
packed with vegetables and is just as tasty hot
4 tbsp natural yogurt
or cold!
Grated zest ½ lemon
Serves 4
Prep 4 / tbsp cook chopped time 15 minutes flat leaf parsley
2 tbsp Filippo Berio Classico Olive Oil
2 courgettes, spiralized or 275 g courgetti
2 red onions, thinly sliced
50 g roasted peppers, from a jar, drained and
chopped
6 eggs
4 tbsp freshly chopped chives
4 tbsp freshly chopped basil
1 tsp salt and freshly ground black pepper
50 g freshly grated Parmesan cheese
Crisp green salad, to serve
1 Heat 1 tbsp of the Filippo Berio Classico
Olive Oil in a 23 cm frying pan with an
ovenproof handle. Add the courgetti and
peppers and cook for 3 - 4 minutes, until just
softened. Remove from the pan and drain on
kitchen paper to absorb any excess water.
2 Add the remaining oil and add the onions,
cooking over a low heat for 10 minutes until
they start to caramelize. Stir in the courgetti
and peppers.
3 Beat the eggs in a bowl with the herbs and
season with salt and pepper, add most of
the Parmesan cheese, reserving a little for
later. Pour into the pan and cook without
stirring over a medium heat for 3 - 4 minutes
until almost set. Sprinkle over the reserved
Parmesan cheese and place under a
preheated grill for 2 minutes until golden.
4 Cut the frittata into wedges and serve with a
green salad.
15

Focaccia
This traditional Tuscan flatbread makes
a particularly tasty accompaniment to antipasto
and will fill your house with the most wonderful
aroma of rosemary.
Serves 8, prep 25 minutes (plus 40 minutes
resting time), cook time 35 minutes
500g
1½ tsp salt
strong white flour
1 tsp caster sugar
350ml warm water
7g sachet fast action dried yeast
2 pcs
fresh rosemary, torn into small pieces
4 tbsp Filippo Berio Extra Virgin Olive Oil,
plus extra for brushing
sea salt flakes for sprinkling
COOKS TIP
To test if it is cooked, turn
the bread over and tap the
base, it should sound hallow.
1 Put the flour into a large bowl, add the salt,
sugar and yeast. Pour in the olive oil and
water. Mix together until the dough is
smooth and soft.
2 Turn onto a floured surface and knead for
10 minutes, stretching and kneading until
smooth and elastic.
3 Roll into a rectangle or oval to a depth of
about 2.5cm and place on a greased shallow
baking tray. Press lots of indentations into
the top of the bread with your finger. Scatter
over the rosemary and generously drizzle
with olive oil.
4 Cover loosely with oiled cling film and leave
in a warm place until doubled in size, this
will take about 30-40 minutes.
5 Pre-heat the oven to 220ºC/425ºF/Gas Mark
7. Remove the cling film, reduce the oven
temperature to 200ºC/400ºF/Gas Mark 6 and
bake the focaccia for 35 minutes until golden.
6 Scatter over flakes of salt and drizzle with
further olive oil.

Crispelle with Honey Syrup
Do not be alarmed - these traditional Sicilian
doughnuts are not nearly as naughty as they
ook! Deep-frying with Mild & Light Olive Oil is a
healthier way to fry. Providing you ensure the
oil is sufficiently hot, these tasty mini doughnut
balls will be deliciously crisp on the outside,
mouth-wateringly light and fluffy on the inside.
Delizioso!
Serves 6, prep 20 minutes
(plus resting time), cook time 15 minutes
225g
strong white flour
A pinch of salt
3 tbsp Filippo Berio Olive Oil
7g sachet fast action dried yeast
6 tbsp tepid milk
1
2 tbsp
Topping:
egg, beaten
Filippo Berio Mild & Light
Olive Oil for frying
caster sugar for dusting
1 Sift the flour and salt into a bowl, add the
olive oil and mix together with a palette
knife until it clumps. Stir in the yeast then
add the milk and egg. Continue to mix until
it forms a soft dough. Turn onto a floured
surface and knead for 5-10 minutes until
smooth and elastic.
2 Divide the dough into 24 pieces, about the
size of a walnut, shape into rounds. Place
on an oiled baking sheet, cover lightly with
oiled cling film. Leave to rise in a warm
place until doubled in size.
3 Heat about 2.5cm of olive oil in a medium
saucepan and fry the balls of dough in
batches for about 4 minutes per batch until
golden, turning frequently. Drain on kitchen
paper then roll in sugar to evenly coat each
Crispelle. Keep warm while cooking the
remainder in the same way.
4 Warm the honey in a small pan with the
cinnamon and orange zest. Arrange the
doughnuts on a serving platter and drizzle
with the warmed honey sauce.
8 tbsp clear honey
ground cinnamon to taste
finely grated zest 1 orange
1-2 tbsp caster sugar

Chocolate & Pistachio Cookies
These delicious craggy, crumbly cookies are a
perfect picnic dessert. They have a wonderful
sweet and salty flavour combination, while
chopped pistachio nuts give them a great texture.
Makes 16
Prep / cook time 35 minutes
150 g 70% dark chocolate, chopped into chunks
125 ml Filippio Berio Classico Olive Oil
75 g soft light brown sugar
50 g golden caster sugar
1 egg, beaten *
200 g plain flour
1 tsp bicarbonate of soda
50 g shelled pistachios, roughly chopped
½ tsp sea salt flakes
1 Preheat oven to 180 º C, Gas Mark 4. Line
2 baking sheets with baking paper.
2 Place 100 g of the chocolate in a bowl and
melt over a pan of simmering water, or by
heating for short periods in the microwave.
3 Beat the Filippo Berio Classico Olive Oil,
sugars and egg in a large bowl until smooth,
then stir in the melted chocolate. Stir in the
remaining chocolate chunks and pistachios,
then the flour and bicarbonate of soda. Roll
the mixture into 16 equal - sized balls.
4 Space the balls well apart on the lined baking
sheets pressing down to flatten a little. Bake
for 18 - 20 minutes until firm and cracked on
the surface. Sprinkle with sea salt flakes as
soon as they come out of the oven.
5 Allow them to cool for a little, then transfer
the cookies to a wire rack to cool completely.
* To make vegan, use
a vegan egg substitute.

Olive Oil Panna Cotta
A much loved indulgent dessert, although
panna cotta originates in Piedmont, we’ve
introduced ‘a taste of Tuscany’ with extra virgin
olive oil. Olive oil is often used to compliment
sweet desserts in Tuscany.
Serves 8-10 in espresso cups
or 6 in 125ml dariole moulds
Prep 20 minutes, cook time 5 minutes
4 leaves gelatine
600ml double cream
200g caster sugar
100ml whole milk
½ tsp vanilla essence
zest of 1 lemon
50ml Filippo Berio
Extra Virgin Olive Oil
1 Soak the gelatine in a bowl of cold water.
2 Pour the cream and milk into a small pan
and add the sugar. Bring to a simmer and
stir until all the sugar has dissolved.
3 Remove the gelatine from the bowl and
squeeze out excess water. Add the gelatine
to the warm cream and stir until dissolved.
4 Pour the mixture through a sieve into a
clean bowl. Add the vanilla, lemon zest and
whisk in the olive oil to emulsify with the cream.
5 Lightly oil each mould with olive oil. Divide
the mixture between the moulds and leave
to set in the fridge for 4 hours minimum.
6 Turn out the panna cotta by dipping the
bottom of the mould into a bowl of boiling
water. Invert the mould onto a plate and
serve sprinkled with crushed cantuccini,
lemon zest and thyme leaves.

Olive oil and lemon verbena
sorbet
by William Drabble
Chef William Drabble has created the ultimate
refreshing summer pudding, with this delicious
olive oil sorbet. With zingy lemon, fragrant
lemon verbena and a little kick of vodka,
serve this in glasses for an elegant dinner
party dessert.
Serves 4-6, cook time 10 minutes
(plus freezing time)
480ml water
480g
sugar
2 tbsp vodka
240ml Filippo Berio Extra Virgin Olive Oil
120ml freshly squeezed lemon juice
10g
2
To serve:
zest of 2 lemons
fresh lemon verbena leaves
egg whites, lightly whipped
1 Put the water, sugar, vodka, lemon juice,
lemon zest and lemon verbena into
a blender and blitz, then slowly pour
in the olive oil to create an emulsion.
2 Remove the sorbet mixture from
the blender and immediately churn in
an ice cream machine.
3 Once the sorbet is three quarters of
the way through the churning process
remove the mixture from the machine
and place into a freezable container.
Mix through the 2 lightly whipped
egg whites and keep in the freezer until
ready to serve.
4 If you don’t have an ice cream machine
place the sorbet in the freezer for 1 hour
or until almost set then blitz again in the
blender. Return to the freezer until frozen.
5 To serve, scoop into glasses or bowls and
decorate with lemon slices and raspberries.
fresh raspberries
Ffresh lemon slices
Equipment:
ice cream maker
blender

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Henley Bridge
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