The bruschetta caprese is a typical Neapolitan delicacy, prepared with some sliced and toasted brown bread. Rub some garlic on it and add some pieces of buffalo mozzarella, cherry tomatoes, basil, oregano and black olives (possibly from Gaeta).

Once the bruschetta is wholly seasoned, add a pinch of salt and Extra Virgin Olive Oil Clemente “Diomede”.

Notes:
Serve with an excellent Red wine.

Grate Parmigiano and put it aside. Put pistachios, pine nuts, Parmigiano, salt and Extra Virgin Olive Oil D.O.P. Dauno Gargano Clemente “Re Manfredi” inside a mixer and blend well.

Where needed, add more oil to make the pesto sauce even creamier.

Be careful not to put too much oil though.

Remove the pistachio pesto sauce from the mixer and pour it into a bowl as it is now ready for consumption.

Pesto sauce can be enriched by adding some garlic and a generous handful of almonds instead of pine nuts.

Behead and peel prawns.

Take four tablespoons of EVO Lemon-Flavoured Oil Clemente and put them aside.

Regulate the quantity.

Add the strips of fresh basil together with some pitted olives.

Arrange prawns on a plate, sparkle the lemon-flavoured oil over them and add basil and some tiny olive fragments.

Finally add some salt flakes.

Cut the asparagus stems into strips keeping the tips as they are and blanch in salt water for 5 minutes.

Brown the julienned onion in the butter, add ham and the strips of carrots.

Cook Fusilli Barilla in plenty of hot water, drain ‘al dente’, season the asparagus tips with the asparagus sauce and ham and sprinkle with grated Parmigiano.

Dress the dish up with chives as required.

Notes:
To keep the colour of vegetables alive during the cooking, apply salt water and cook without a lid.

Clean, wash and slice potatoes. Boil them with plenty of salt and cold water.

Halfway through cooking, add the already minced and washed rocket.

When potatoes are cooked, take them off together with the rocket and pour everything into a pan by using a slotted spoon.

Boil the pennette al dente inside the same water. Strain and combine them with vegetables.

In the meantime, fry the finely chopped garlic cloves inside five tablespoons of olive oil.

As soon as they start browning, add parsley, the crushed leaves of basil and a bit of spicy chilli pepper. Salt and cook for around 10 minutes.

Pour it into the saucepan. Transfer it on a flame and blend it rapidly mixing all ingredients. Then put it into a tureen and serve immediately. Lastly, pour EXTRA VIRGIN OLIVE OIL DOP RE MANFREDIon this fulfilling course.