Vessalico Garlic

Ingredients:

• Baguette or rustic bread
• Vessalico garlic (2-3 cloves)
• Creamy goat cheese
• Honey (try with our acacia honey)
• Olive oil (try with our delicate Taggiasca extra virgin olive oil)
• Salt and pepper to taste
• Fresh thyme leaves (for garnish, optional)

Preparation:

1. Preheat the oven to 180°C (350°F).
2. Cut the baguette or rustic bread into slices about 1 cm thick.
3. Brush both sides of the bread slices with olive oil and place them on a baking sheet.
4. Bake the bread slices in the preheated oven for about 10-12 minutes or until they are crispy and lightly golden.
5. While the bread cools slightly, finely chop the Vessalico garlic cloves.
6. Generously spread creamy goat cheese on the crispy bread slices.
7. Evenly sprinkle the chopped Vessalico garlic over the goat cheese.
8. Add a drizzle of honey over the garlic and cheese. The sweetness of the honey complements the aroma of Vessalico garlic.
9. Season with a pinch of salt and pepper to taste.
10. Garnish the appetizers with some fresh thyme leaves for an aromatic and decorative touch.

These crostini are an explosion of flavors, with Vessalico garlic providing a distinctive note and the creamy goat cheese and honey balancing perfectly. You can adapt the recipe using other types of bread and adding additional ingredients, such as toasted walnuts or a touch of balsamic vinegar. Experiment and create the combination you like the most!

Ingredients:

For "Aiè" Mayonnaise:

• 1 egg yolk
• 1 teaspoon mustard (optional)
• 1 teaspoon white vinegar (optional)
• 2 cloves of Vessalico garlic
• 200 ml extra virgin olive oil (try with our delicate Taggiasca extra virgin olive oil)
• Salt to taste

For the dish:

• 12 fresh shrimp, peeled and deveined
• Juice of 1 lemon
• Salt to taste
• Ground black pepper to taste
• Extra virgin olive oil, as needed (try with our delicate Taggiasca extra virgin olive oil)
• Chopped fresh parsley for garnish

Preparation:

"Aiè" Mayonnaise:

1. Start by separating the yolk from the egg white and place the yolk in a large bowl.
2. Add the mustard, white vinegar, and peeled and finely chopped Vessalico garlic clove. The Vessalico garlic will give the mayonnaise a characteristic and delicate aroma.
3. Add a pinch of salt and begin stirring the ingredients with a whisk.
4. Slowly pour the extra virgin olive oil in a thin stream while continuing to whisk. It's important to add the oil gradually and whisk vigorously to achieve a creamy and homogeneous consistency.
5. Continue pouring the oil and whisking until the mayonnaise reaches the desired consistency. If you prefer a thicker mayonnaise, add less oil; if you prefer a lighter consistency, add more oil.
6. Taste the mayonnaise and adjust the salt if necessary.
7. Transfer the "Aiè" mayonnaise to an airtight container and refrigerate until ready to serve.

Shrimp Appetizer:

1. Start by marinating the shrimp. In a bowl, place the deveined shrimp, add the lemon juice, a pinch of salt, and ground black pepper. Mix well to ensure the shrimp are fully coated with the marinade. Let it marinate for about 15-20 minutes.
2. Heat a non-stick skillet with a drizzle of extra virgin olive oil. Drain the shrimp from the marinade and place them in the skillet. Cook the shrimp over medium-high heat for about 2-3 minutes on each side, until they turn pink and are well cooked. Remove the shrimp from the skillet and let them cool slightly.
3. Prepare the serving dish. Arrange the cooked shrimp on a plate and add a generous amount of "Aiè" mayonnaise on top of each shrimp.
4. Sprinkle with chopped fresh parsley for garnish and serve.

This shrimp appetizer with "Aiè" mayonnaise is a perfect way to start a meal. The succulent shrimp paired with the Vessalico garlic mayonnaise creates a delicious mix of flavors. You can serve the appetizer with crispy bread slices or a fresh mixed salad.

Ingredients:

• 320 g of spaghetti
• 6 cloves of Vessalico garlic
• 250 g of cherry tomatoes
• 1 bunch of fresh basil
• 60 ml of extra virgin olive oil (try with our delicate Taggiasca extra virgin olive oil)
• Salt, to taste
• Red chili flakes (optional, for a touch of spiciness)
• Grated Parmigiano Reggiano cheese (optional, for garnish)

Preparation:

1. Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain, reserving some cooking water.
2. Meanwhile, finely chop the cloves of Vessalico garlic and halve the cherry tomatoes. Also, chop the basil leaves.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped Vessalico garlic and cook for a couple of minutes until it starts to lightly brown. You can also add the red chili flakes if you desire some spiciness.
4. Add the cherry tomatoes to the skillet and cook for about 5 minutes until they soften and release their juices.
5. Add the chopped basil leaves to the skillet and mix well. Adjust the salt according to your taste.
6. Add the spaghetti to the skillet with the Vessalico garlic and cherry tomato sauce. Mix well to ensure the spaghetti is well coated.
7. If the pasta appears too dry, you can add some of the reserved cooking water to make it creamier.
8. Transfer the spaghetti with Vessalico garlic, cherry tomatoes, and basil to a large serving bowl. Sprinkle with some grated Parmigiano Reggiano cheese, if desired.

This simple and elegant recipe is perfect for savoring the flavor of Vessalico garlic in all its splendor, combined with sweet cherry tomatoes and the aroma of fresh basil.

Ingredients:

• 320 g of linguine
• 4 tablespoons of extra virgin olive oil (try with our delicate Taggiasca extra virgin olive oil)
• 4 cloves of thinly sliced Vessalico garlic
• 8 fillets of Ligurian anchovies, desalted and chopped
• 1 fresh chili pepper, sliced (optional)
• 50 g of Taggiasca olives, pitted and halved (try with our pitted Taggiasca olives in extra virgin olive oil... they're ready to use!)
• Chopped fresh parsley, to taste
• Salt, to taste
• Ground black pepper, to taste

Preparation:

1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to the package instructions. Drain and set aside.
2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the sliced Vessalico garlic and cook until it becomes golden and fragrant.
3. Add the chopped anchovy fillets to the skillet and mix well to dissolve them in the sauce. Also, add the sliced fresh chili pepper (add according to your personal taste and desired level of spiciness).
4. Add the Taggiasca olives to the skillet and mix well to combine all the ingredients.
5. Add the drained linguine to the skillet and gently toss to distribute the sauce evenly over the pasta. Make sure the linguine is well seasoned.
6. Adjust the salt and ground black pepper to taste. Sprinkle with chopped fresh parsley for a touch of freshness.
7. Transfer the linguine with Vessalico garlic, Ligurian anchovies, Taggiasca olives, and chili pepper to a serving dish and serve them hot.

This linguine dish pays homage to the traditional flavors of Ligurian cuisine. Vessalico garlic provides a delicate and aromatic taste, while Ligurian anchovies and Taggiasca olives add a salty and flavorful touch. The chili pepper adds a bit of spiciness to complete the dish.

Ingredients:

• 4 medium potatoes, peeled and thinly sliced
• 4 cloves of Vessalico garlic, thinly sliced
• 1 onion, thinly sliced
• 6 eggs
• 50 ml of milk
• Salt, to taste
• Ground black pepper, to taste
• Extra virgin olive oil for cooking (try with our delicate Taggiasca extra virgin olive oil)

Preparation:

1. In a non-stick skillet, heat a bit of extra virgin olive oil over medium heat. Add the potato slices and cook them until they become soft and slightly golden. Remove the potatoes from the skillet and set them aside.
2. In the same skillet, add a bit of extra virgin olive oil, then add the sliced onion and Vessalico garlic. Cook until they become golden and fragrant.
3. In a bowl, beat the eggs with the milk. Add salt and pepper to taste.
4. Add the potatoes, onion, and Vessalico garlic to the beaten eggs. Mix well to distribute the ingredients.
5. In the same skillet, add a bit of extra virgin olive oil, then pour the mixture of eggs, potatoes, and vegetables into the skillet.
6. Cook the frittata over medium-low heat for about 10-12 minutes, or until the bottom is golden and the top is almost fully set.
7. Transfer the frittata onto a larger flat plate than the skillet. Cover the skillet with the plate and invert it so that the frittata falls onto the skillet with the bottom side up.
8. Cook the frittata on the other side for another 5-7 minutes, until it is fully cooked and golden.
9. Serve the potato and Vessalico garlic frittata hot or at room temperature. Cut it into wedges and garnish with some freshly chopped parsley.

This potato and Vessalico garlic frittata is a versatile and flavorful dish that can be served as a main course or even as an appetizer. Pair it with a fresh green salad or crispy bread.

Ingredients:

• 4 high-quality beef fillets (about 180 g each)
• 8 cloves of Vessalico garlic
• Salt and freshly ground black pepper
• 2 tablespoons of extra virgin olive oil (try with our delicate Taggiasca extra virgin olive oil)
• 200 ml of robust red wine
• 2 tablespoons of butter
• Chopped fresh parsley (for garnish)

Preparation:

1. Preheat the oven to 200°C.
2. Finely chop the cloves of Vessalico garlic and place them in a bowl. Add salt, pepper, and olive oil, and mix well until you obtain a smooth paste.
3. Heat a non-stick skillet over medium-high heat. Season the beef fillets with salt and pepper, then sear both sides of the fillets in the skillet for about 2 minutes per side, until they are nicely browned.
4. Remove the fillets from the skillet and spread the Vessalico garlic paste on all sides of the fillets.
5. Transfer the fillets to a baking sheet and bake in the preheated oven for about 10-12 minutes for medium-rare, or until they reach the desired doneness.
6. Meanwhile, in the same skillet used to sear the fillets, pour in the red wine and bring it to a boil over medium-high heat. Let it simmer until the wine reduces to about half of the original amount, stirring occasionally.
7. Add the butter to the reduced sauce and stir until it melts completely, creating a velvety sauce.
8. Remove the beef fillets from the oven and let them rest for a few minutes before slicing. Arrange the beef slices on a serving plate and drizzle them with the red wine sauce.
9. Sprinkle chopped fresh parsley over the beef fillets and serve immediately.

This recipe is a wonderful combination of tender beef, the powerful aroma of Vessalico garlic, and the rich red wine sauce.

Ingredients:

For the pudding

• 200g bittersweet chocolate, chopped
• 500ml plant-based milk (such as almond milk or soy milk)
• 4 tablespoons brown sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract

For the coffee sauce

• 1 cup strong coffee
• 2 tablespoons brown sugar
• 1 teaspoon cornstarch

For the candied garlic

• 4 cloves Vessalico garlic
• 4 tablespoons brown sugar
• Water as needed

How to prepare:

1. Start by preparing the candied Vessalico garlic. Peel the garlic cloves and slice them thinly. In a small saucepan, add brown sugar and cover with a little water. Bring to a boil and add the garlic slices. Cook over medium-low heat for about 10-15 minutes until the garlic becomes tender, and the syrup slightly thickens. Drain the garlic and set it aside.
2. Prepare the bittersweet chocolate pudding. In a pot, melt the bittersweet chocolate using a double boiler or very low heat, stirring until smooth and creamy.
3. In a separate bowl, mix the cornstarch with a little plant-based milk until a smooth paste forms.
4. In a pot, pour the remaining plant-based milk and brown sugar. Bring to a boil over medium heat, then reduce the heat to low and add the cornstarch paste, stirring continuously to prevent lumps from forming. Cook over low heat for about 5 minutes until the mixture thickens.
5. Remove the pot from the heat and add the melted bittersweet chocolate and vanilla extract. Stir well until the mixture is smooth and homogeneous.
6. Pour the bittersweet chocolate pudding into individual cups or molds and let it cool at room temperature for a few minutes. Then cover with plastic wrap and refrigerate for at least 2-3 hours or until the pudding sets completely.
7. Prepare the coffee sauce. In a small saucepan, mix the strong coffee with brown sugar and cornstarch. Bring to a boil over medium heat, then reduce the heat and cook for another 2-3 minutes, stirring constantly, until the sauce slightly thickens. Remove from heat and let it cool.
8. Before serving, unmold the bittersweet chocolate puddings onto individual plates. Pour some coffee sauce over each pudding and garnish with some slices of candied Vessalico garlic.

This bittersweet chocolate pudding with coffee sauce and a touch of candied Vessalico garlic will be a surprise to the palate, combining sweetness, bitterness, and a subtle garlic flavor.

Ingredients:

• 50 ml tequila
• 120 ml tomato juice
• Juice of half a lemon
• 2 cloves of finely chopped Vessalico garlic
• 2-3 drops Worcestershire sauce
• 2-3 drops hot sauce (like Tabasco)
• Salt and pepper to taste
• Ice cubes
• Lemon wedge (for garnish)
• Basil leaf (for garnish)

How to prepare:

1. In a tall glass, add ice cubes.
2. Add tequila, tomato juice, and lemon juice.
3. Add the finely chopped Vessalico garlic cloves.
4. Add Worcestershire sauce and hot sauce to taste, adjusting the amount to your personal preference.
5. Add salt and pepper to taste and mix everything well with a spoon.
6. Garnish the glass with a lemon wedge and a basil leaf.
7. Serve your fresh Garlic Bloody Mary and enjoy it slowly.

This is a variation of the famous Bloody Mary, where Vessalico garlic adds a unique flavor and aroma. Make sure to adjust the ingredient quantities to suit your personal taste. Remember to consume responsibly and in moderation.

Ingredients:

• 4-5 cloves of finely chopped Vessalico garlic
• 200 ml apple juice
• 200 ml sparkling water
• 30 ml fresh lemon juice
• 2-3 teaspoons of mint syrup (or to taste)
• Fresh mint leaves (for garnish)
• Ice cubes

How to prepare:

1. In a tall glass, add the finely chopped Vessalico garlic cloves.
2. Add apple juice and lemon juice to the glass. Mix well to combine the garlic with the juices.
3. Add mint syrup to the glass. You can adjust the amount based on desired sweetness.
4. Add ice cubes to the glass to chill the drink.
5. Pour sparkling water into the glass and gently mix to combine all the ingredients.
6. Garnish with some fresh mint leaves for an aromatic and decorative touch.
7. Let the garlic mocktail sit for a few minutes to allow the flavors to meld.
8. Serve the Garlic Mocktail chilled and enjoy this surprising beverage.

The Garlic Mocktail is a refreshing and unique option that combines the distinctive flavor of garlic with the sweetness of apple juice and the freshness of lemon juice. The mint syrup adds a refreshing touch. Experiment with the ingredient proportions to adapt them to your personal taste, and make sure to serve the mocktail chilled to fully appreciate the flavors.