Pantellolio, extra virgin olive oil

"The Fettunta"

Put one spoon of Pantelloilio on a small dish, smell th flavor, add a pinch of salt, mix, slightly heat a slice of bred, soak it in Pamtellolio...

"The Pantelleria sauce"

It is a very good sauce that enhances and completes many different diches, from the entrees to the main dishes.

Ingedients for 6 people

• 500 g. of ripe and hard tomato,
• a bunch of parsley,
• a bunch of basil,
• 100 g. of coarsely chopped almonds,
• two table spoons of grated parmesan cheese,
• a pinch of red pepper,
• a tea spoon of scented oregano,
• 100 g of Pantellolio,
• salt.

Method

Chop the tomatoes freeing them from the seeds, chop them into small pieces with the peel. Arrange the minced pulp into a bowl, chop the parsley and the basil and mix all the components: parsely, basil, chopped almonds, parmesan cheese, red pepper, the oregano and a tea spoon of salt. With a wooden spoon mix and incorporate little extra-virgin olive oil for a little, control the salt and leave to rest for a couple of hours before to use it.

From: Silvio Palazzolo "Sapori di Pantelleria" 2001.