Warm 2 tbsp of olive oil in a large pan, then add a couple of cloves of peeled and sliced garlic. Let them soften for a minute or two, then add the tomatoes and a 400g can of plum tomatoes, then a can full of water. Bring to the boil, then immediately turn down the heat and leave to simmer for 30 mins. Add 12-15 basil leaves, salt and black pepper and continue to simmer for 15 mins.
Tear up four or five thick slices of good (preferably stale) bread, push them into the soup, then serve in deep bowls. Trickle in some Chiarentana Tuscan Blend olive oil from the Frantoiano, Leccino, Moraiolo and Pendolino varieties of olives.
Panzanella with Chiarentana’s Frantoioano Extra Virgin Olive Oil
Frantoiano: pure monovarietal Tuscan olive oil, pressed immediately after picking in the estate press
Recipe: Panzanella (Tuscan tomato and bread salad)
Tip the bread into a bowl, season to taste with salt and pepper and add the olive oil and half of the vinegar.
Remove the tomato skins by placing the tomatoes into boiling water for a few seconds and refreshing in a bowl of cold water, to peel the skins away easily. Add the peeled tomatoes to the bread, along with the cucumber and the red onion. then add finely chopped garlic and add a pinch of salt. Mix until well combined.
Pour in the remaining red wine vinegar, plus more to taste, add the basil leaves and mix together with your hands.Serve with an additional trickle of Frantoiano monovarietal olive oil.
Passato di Ceci con Gamberi (chickpea soup with shrimp) with Chiarentana’s Pendolino Extra Virgin Olive Oil
Pendolino: monovarietal Tuscan olive oil, pressed immediately after picking in the estate press
Recipe: Passato di ceci con gamberi (chickpea soup with shrimp)
2 tbsp of olive oil (monovarietal Pendolino)
¼ pound pancetta, diced
1 medium onion, chopped
4 cloves of garlic, minced
1 can of diced tomatoes (15-16 oz)
3 cans of chickpeas, drained and rinsed
5 cups of chicken broth
2 bay leaves
fresh rosemary sprig
salt and freshly ground pepper (to taste)
For the shrimp:
1 tbsp olive oil
½ pound medium sized shrimp, shelled and cleaned with tails left on
2 clove of garlic, minced
red pepper flakes
In a soup pot heat the olive oil over medium heat add the diced pancetta and cook stirring frequently until golden and crisp.
Add the diced onion and garlic. Cook until softened and fragrant, about 5 mins. Reduce heat to medium low and add the chickpeas and tomatoes. Stir to combine. Add in the chicken stock, bay leaves and rosemary sprig. Stir to combine until chickpeas are soft – about 20 minutes.
Remover the bay leaves and rosemary sprig. Using a stick blender or regular blender, puree the soup until it is smooth. Season with salt and pepper to taste.
For the shrimp:
Heat the olive oil in a sauté pan over medium heat. Add the shrimp and sauté until cooked through – about 2 mins per side. Sprinkle the garlic over the shrimp and sauté for another minute until garlic is fragrant. Season with salt and a pinch of red pepper
To serve, ladle the soup into warm bowls. Top each with a few shrimp and drizzle some monovarietal Pendolino olive oil on the top.