300g Pine mushrooms (sub with any large seasonal mushrooms available), 500g Pork Italian style sausages, casing removed, 1/3 Cup (80ml) Moro Primero Extra Virgin Olive Oil , plus 1/3 cup (80ml) extra, 3 French eschallots, thinly sliced, 2 Garlic cloves, thinly sliced, 2tbs Finely chopped parsley, plus extra leaves to serve, 1/3 Cup (80ml) dry white wine, 300ml Chicken or vegetable stock, 4 Thick slices good quality sourdough
To prepare the pine mushrooms, wash gently under cold water and dry with paper towel. Cut the larger mushrooms into halves. Heat 2 tablespoons of Moro Primero Extra Virgin Olive Oil over high heat and add the sausage and cook, stirring and breaking up slightly, for 5-6 minutes or until sausage is golden. Reduce heat to medium and add the pine mushrooms. Cook, stirring gently, for 4 minutes or until mushrooms are softened slightly. Season with salt and pepper.
Add onion and cook for 2-3 minutes to soften slightly. Add the garlic and stir until aromatic add the white wine and cook for 6 minutes or until wine has been absorbed. Add the chicken stock and half the parsley and increase heat to high. Bring to the boil and cook for 6 minutes to reduce slightly. Add the remaining parsley and olive oil to finish. Season to taste.
Meanwhile, heat extra 1/3 cup olive oil in a large fry pan over high heat. Add bread slices and cook, turning halfway, for 4 minutes or until golden. Serve ragu with fried bread and scatter with extra parsley leaves.
8 Baby beetroot , ½ Cup uncooked quinoa, Moro Classic Vincotto , 1/3 Cup Moro Primero Extra Virgin Olive Oil, 150g Pepita seeds, 1/2 Cup goats cheese, 150g Spinach leaves, 150g Rocket leaves
Preheat the oven to 220C. Cook quinoa as per packet instructions. Drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
Place the beetroots into cold water with a pinch of salt. Bring the water to the boil and simmer for 20 minutes. Remove from the heat and strain off the beetroots, letting them cool and remove the skins. Combine the Moro Classic Vincotto, Moro Primero Extra Virgin Olive Oil, salt and pepper in a bowl. Toss the beetroots in the dressing and place on a roasting tray. Roast for half an hour or until cooked through. Once cooked remove the skins of the beetroots.
Place rocket into a serving bowl, add the roasted beetroots and any liquid left over from the roasting. Top with goats cheese and pepita seeds. Drizzle with Moro Vincotto and Moro Primero Extra Virgin Olive Oil, then serve.
4 large ripe tomatoes, thinly sliced, 4 fresh mozzarella balls, thickly sliced, 1/2 cup fresh basil leaves, Moro Classic Vincotto
Arrange the tomato and mozzarella slices.
Drizzle with Moro Classic Vincotto and sprinkle with fresh basil leaves. Serve immediately.
500g thickened cream , 90g egg yolks , 60g custard sugar , 3 mandarins, 1 vanilla bean pod, Moro Frutal extra virgin olive oil , Pinch of salt , Pinch of nutmeg
Halve the vanilla pod lengthways, then scrape out the seeds and add to the cream, egg yolk and sugar in a bowl then blitz all the ingredients until smooth with a hand blender.
Pour the liquid into little baking moulds and bake at 100 degrees for 1/1,5 hours until set.
Remove from the oven and put in the fridge for couple of hours before serving.
When ready to be served dust the pannacotta with nutmeg a little salt and olive oil and few mandarin segments.
½ cup Moro Primero Extra Virgin Olive Oil, juice of 2 lemons, 2 teaspoons smoked paprika, 1 teaspoon salt, 2 teaspoons honey, 2 large carrots, peeled and finely sliced, 400g can cannellini beans, rinsed and drained, 2 spring onions, finely chopped, 1 large orange, peeled and cut into segments, ½ cup continental parsley leaves
Shake Moro Primero Extra Virgin Olive Oil, lemon juice, paprika, salt and honey together in a screwtop jar to make a dressing.
Combine remaining ingredients and dressing together, tossing gently.
Serve with BBQ meats, chicken or seafood.