We’ve discovered that the best meals come from simple, high-quality ingredients. And when you add the rich, bold flavor of Val di Noto’s Sicilian extra virgin olive oil, everything gets a little bit better. It’s more than just olive oil—it’s the essence of Sicily, bringing Mediterranean goodness to every dish.
In this post, we’re sharing a few of our favorite recipes that combine fresh Italian ingredients with the unique taste of Val di Noto. These dishes are easy, flavourful, and packed with all the good stuff.
- Fresh scallop crudo topped with a french shallot and orange reduction, smoky Berber harissa, toasted sesame seeds and basil.
- Spaghetti all'assassina, a fiery dish from Puglia.
- Tagliatelle verdi con crema di fagioli e parmigiano reggiano.
1. Fresh scallop crudo topped with a French shallot and orange reduction, smoky Berber harissa, toasted sesame seeds, chopped basil, and a drizzle of Val di Noto.
When you want to impress, this dish is all about bringing out fresh, vibrant flavoirs that will wow your guests.
Ingredients:
8-10 fresh scallops, thinly sliced
2 tsp Val di Noto extra virgin olive oil
1 small French shallot, finely chopped
1/2 cup fresh orange juice
1 tsp Berber (or smoked) harissa
1 tbsp sesame seeds
Fresh basil leaves, finely chopped
Sea salt and freshly ground black pepper to taste
Instructions:
Prepare the shallot-orange reduction: In a small saucepan, heat a bit of Val di Noto olive oil over medium heat. Add the chopped shallot and sauté until softened, about 2 minutes. Add the orange juice and bring to a simmer. Let it reduce by half, about 5 minutes. Set aside to cool slightly.
Assemble the crudo: Arrange the thinly sliced scallops on a serving platter. Drizzle with a touch of Val di Noto extra virgin olive oil and season lightly with sea salt and black pepper. Meanwhile, toast your sesame seeds in a pan for a 2-3 minutes max (you'll want to make sure to check the pan often because they can quickly burn)
Finish the dish: Spoon the cooled shallot-orange reduction over the scallops, then add small dabs of Berber harissa for a smoky heat. Sprinkle with toasted sesame seeds and chopped fresh basil.
Serve immediately: This dish is best enjoyed fresh, right after it’s assembled. Pair with a crisp white wine for a truly impressive appetizer.
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2. Spaghetti all’assassina, a fiery dish from Puglia with pasta cooked in a rich, spicy tomato sauce until crispy, topped with a sprinkle of parmesan and fresh basil.
Ingredients:
200g spaghetti
2 tbsp Val di Noto extra virgin olive oil
3 garlic cloves, thinly sliced
1 small red chili, chopped (or 1 tsp chili flakes)
400g canned tomatoes, crushed
1 tbsp tomato paste
1 tsp dried oregano
Salt to taste
Fresh basil leaves, chopped
Parmesan cheese, grated (optional)
Instructions:
In a large pan, heat the olive oil over medium heat. Add the garlic and chili, sautéing until golden and fragrant.
Stir in the tomato paste and let it cook for 1-2 minutes, then add a little bit of to create a tomato broth. Season with oregano and salt.
Add the spaghetti to the pan, stirring well to coat. Gradually add the tomato broth little by little, as you would with risotto, letting the pasta absorb the liquid each time before adding more.
Continue to cook the pasta, stirring occasionally, until most of the liquid is absorbed and the spaghetti starts to crisp and slightly burn at the bottom, adding more broth as needed.
Once the pasta has a crispy, slightly charred texture, serve it topped with fresh basil and grated parmesan if desired.
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3. Tagliatelle verdi, crema di fagioli e parmigiano: Fresh homemade green tagliatelle served with a creamy cannellini bean sauce, topped with crispy Parmigiano Reggiano and toasted walnuts for an extra crunch.
Ingredients:
2 eggs
3 kale leaves
220g flour 00
1 can of cannellini beans
1 garlic clove
1 red chili
4 walnuts
Parmigiano Reggiano
Salt
Val di Noto extra virgin olive oil (EVOO)
Parsley
Rosemary
Instructions:
Pasta: Blend the blanched kale with eggs, salt, and EVOO. Mix into the flour and knead until a smooth dough forms. Let it rest for 30 minutes. Roll out the dough with a pasta machine, then cut into tagliatelle.
Cream: Sauté garlic, chili, parsley, and rosemary in the extra virgin olive oil. Add the cannellini beans and cook for 10 minutes over low heat. Blend half of the mixture and combine it with the rest.
Crumble: Bake grated Parmigiano on parchment paper until golden and crisp. Cool. Sauté crushed walnuts until golden.
Assemble: Cook the tagliatelle for 3 minutes. Toss with the cream and serve with crushed walnuts and a Parmigiano Reggiano crisp on top.
E buon appetito! 🍝 🫒