Monti Iblei DOP
The olive groves that cover the eastern plains of Sicily are dry and wild. The Tonda Iblea olives found in these groves are larger than most, and naturally take on the flavors of the sun-drenched tomatoes and other traditional Sicilian produce grown nearby. The olives, and the olive oil, have intense, distinctive aromas.
Region of origin: Sicily.
Variety: Tonda Iblea.
Flavor and aroma: very fresh with strong notes of green tomatoes, fresh cut grass.
Perfect with vegetables (boiled, grilled, and salads) and meat (red, roasted and boiled), pasta, sauces and sweet desserts.
The recipe: Pasta alla Norma
- 1 lb penne
- ½ lb eggplants
- 5 oz salted ricotta
- 1 lb tomato pulp
- 2 oz onion
- 1 tablespoon Academia Barilla Monti Iblei DOP Extra Virgin Olive Oil
- 5 basil leaves
- 1 clove of garlic
- salt and pepper to taste
30 minutes preparation + 15 minutes cooking
Cut the eggplant into cubes and lightly salt.
Leave them to draw out excess water.
Add the oil in a frying pan and saute the onion and garlic.
Add the eggplant, tomato pulp, salt and pepper and cook for 15-20 minutes.
Meanwhile, cook the penne in salted boiling water and when cooked, toss the penne with the sauce.
Add the basil and grated salted ricotta or diced mozzarella.
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