Stroncature Oil And Olive Powder

I n g r e d i e n t s

  • 320 g stroncatura
  • 2 boiled potatoes
  • Dehydrated olive powder to taste. 
  • Smoked pepper to taste
  • Extra virgin olive oil
  • Salt to taste

I n s t r u c t i o n s

  • Dry the olives with a desiccator 10 hours at 70°C.
  • The right olives for drying are those that are black and sweetish. Due to the dehydration process, they acquire a much more intense flavor.
  • Place the boiled and peeled potatoes in the glass of a blender, add two ladlefuls of hot pasta cooking water and blend with oil until smooth.
  • Transfer to a bowl and add a pinch of smoked pepper Drain the pasta inside the bowl with the cream of potatoes and oil and toss to coat; if the cream is too thick, add a little cooking water.
  • Serve and sprinkle with the dehydrated olives and a drizzle of oil.

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