YellowGround looks back to 2021

Insalata Caprese

Serves: 2

4 large, ripe tomatoes
250 gr pound fresh mozzarella
30 gr packed fresh basil (washed well and dry)
4 tablespoons of the excellent YellowGround extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste

Recipe

Slice the tomatoes in 0,5 cm slices. Slice the fresh mozzarella in 0,5 cm slices. On a large plate arrange tomato, mozzarella and basil leaves, alternating and overlapping them. Drizzle with YellowGround olive oil, season to taste with salt and pepper.

Enjoy with a piece of amazing ciabatta.

Spaghetti Aglio e Olio

Serves: 4

500 gr uncooked spaghetti
6 cloves garlic, thinly sliced
75 ml YellowGround olive oil
¼ tablespoon red pepper flakes (or less if you don’t like spicy food)
salt and freshly ground black pepper to taste
some fresh chopped parsley
150 gr finely grated Parmigiano-Reggiano cheese

Recipe

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water according to the time on the package. Drain and transfer to a bowl.

Combine garlic and YellowGround olive oil in a pan before putting it on the stove. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Stir until garlic is golden brown, just another 5 minutes. Remove from heat.

Add red pepper flakes, black pepper, and salt to the pasta. Pour in the YellowGround olive oil and garlic, sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.

Serve pasta topped with the remaining Parmigiano cheese.