For years, a question has puzzled home cooks and chefs alike: ‘can I cook with olive oil?’. Traditionalists say no, health experts say yes, and people from the Mediterranean say absolutely.
This velvet smooth recipe is a total failsafe at dinner parties and it's our go-to for tastings when we want to showoff the incredible combination of extra virgin olive oil and chocolate.
Quick and quality, this dish uses fresh tomatoes, parsley, Northern Pasta Co's British-grown spelt and wheat semolina casarecce and plenty of Citizens of Soil EVOO for a dinner in 15 minutes or a perfect prep-ahead lunch.
For those who aren’t quite ready for soup season . And for those who still love salads, all year round. “What grows together, goes together.” Or so they say in wine.
