Ingredients
300 g of toasted and peeled hazelnuts
300 g of flour 00
½ sachet of baking powder
200 g of sugar
1 ½ teaspoon of ground cinnamon
1 pinch of ground cloves
½ lemon
3 eggs (1 whole + 2 yolks)
300 g of Occelli® butter
400 g of currant jam
Milk to taste
40 g of sliced ​​almonds

Preparation

A typical Austrian dessert (from the city of Linz), Linzer torte is a delicious tart with a base prepared with hazelnut flour and filled with currant jam.

It is a well-balanced cake: the slightly acidic taste of the currant perfectly balances the sweet and cinnamon scented flavor of the shortcrust pastry.

A tip: prepare the cake at least one day earlier than when you want to eat it: resting, the flavors to concentrate and the tart becomes even more delicious!

Method
First, finely chop the hazelnuts.

On the work surface, mix the hazelnut flour obtained with that 00: also add the yeast, sugar, cinnamon and cloves.

Grate the zest of half a lemon and squeeze (filter) the juice right in the center of the mixture. Also add 1 whole egg and 1 yolk in the centre.

At this point, cut the Occelli® butter into small pieces and arrange it around the flour, starting to knead everything: starting from the butter and flour.

Cover the dough with cling film and let it rest in the refrigerator for at least an hour.

After, line a pan with baking paper, take the shortcrust pastry from the refrigerator and cut 1/3, keeping it aside. With the remaining 2/3, line the pan well, both on the bottom and on the edges.

Spread the currant jam on the dough, distributing it and leveling it well with a spoon.

Now with the shortcrust pastry kept aside, make many rolls (wide as a pencil, more or less), which you will arrange over the jam by crossing them to form the classic cross-linked of a tart: only that of Linzer Torte must be denser than normal. Beat an egg yolk with a little milk and brush it on the edge and a little on the wire mesh. Then cover with the slices of almonds, placing them above all in the spaces between the rolls, where there is the jam.

Bake the Linzer Torte in a preheated oven at 170 ° C for about 45 minutes. Wait for it to cool and enjoy!

A great classic of Piedmontese cuisine. To obtain a good result, however, you need top quality ingredients: excellent agnolotti, fresh sage and of course Occelli® butter!

Ingredients
500 g of agnolotti
125 g of Occelli® butter
6 sage leaves
Grated Grana Padano to taste
Salt to taste.
Preparation

Method
Pour a lot of water into the pot in which you will cook the agnolotti and put it on the stove.

Meanwhile, prepare the sage leaves. Wash them and chop them coarsely. When the water starts to boil, add salt and add the agnolotti.

When they are almost ready, melt the Occelli® butter in a large pan, also adding the chopped sage.

Drain the agnolotti and transfer them to the saucepan; sauté them quickly and let them flavor well, stirring.

Serve immediately, completing each dish with a sprinkle of grated Grana Padano.

Ingredients
150 g of Carnaroli rice
50 g of Occelli® butter
1/2 white onion
1/2 glass of white wine
1 pomegranate
Vegetable broth to taste
50 g of Parmesan cheese
Parsley or chives
Pepper as needed.

Method
Cut the pomegranate in half and shell it with a little patience, collecting the grains and separating them from the white part. Squeeze half of the beans to obtain the juice using a potato masher, while keeping the other half for the creaming.

Melt half of the Occelli butter in a pot or in a hot pan, add the finely chopped onion until golden brown, add the rice and toast it for a few minutes, stirring often. Deglaze first with the white wine and then with the pomegranate juice, until they are completely absorbed. Continue cooking by adding a ladle of broth at a time.

Make sure that the previous ladle has already almost completely dried before adding another one.

After cooking, turn off the heat, add the other half of the butter, the Parmesan and almost all the pomegranate grains.

Finally, pepper, decorate as desired with parsley or chives and a few deep red pomegranate grains.

Even a single ingredient is enough to flavor the classic butter and give it a special taste.

The aromatic butter is perfect on canapés, bruschetta, as a base for risotto and roasts, as an accompaniment to meat and fish main courses, side dishes, etc. It give the classic extra touch to many different dishes.

Ingredients
400 g of Occelli® butter
1 clove of garlic
20 g of basil
20 g of parsley
20 g of chives
50 g of black truffle
1 teaspoon of dry chili powder
Extra virgin olive oil to taste
Salt to taste.
Pepper as needed.

In the following recipe we offer you three different aromatic butters. One with herbs, one with chilli and one with truffles: all three delicious and very versatile!

Method
Let the Occelli® butter soften well at room temperature.

Meanwhile, prepare the ingredients to flavor it. Peel the garlic and chop it very finely, together with the basil, parsley and chives.

Clean the truffle by rubbing it with a soft brush, rinse it with a little running water and dry it very well. Keep it aside.

When the butter is well softened, take 200 g and start working it as an ointment: once it has reached a creamy consistency, add the chopped herbs and garlic, add a drizzle of oil, a pinch of pepper and mix everything well .

Take some aluminum foil, place the butter on it and give it a cylindrical shape, wrapping it in paper. Then put it in the refrigerator for at least 2 hours, so that it becomes firm and compact.

Now move on to the preparation of the chilli butter and the truffle butter. Cream the remaining 200 g of Occelli® butter: 100 g in one bowl, 100 g in another.

Then add the chilli powder in a bowl (if you want to get a spicier butter, increase the quantity of chilli), in the other one grate the truffle into very fine flakes, adding a pinch of salt.

Mix both aromatic butters well, then proceed as explained above, wrapping them in two sheets of aluminum foil (always giving them a cylindrical shape).

After a couple of hours of rest in the refrigerator they will be ready to consume.

A dish so popular with fish lovers: here’s how to make them even softer and tastier by preparing them with Occelli® butter. With a little extra effort you will make a great impression!

Duration | 15 minutes

Ingredients
20 king prawns
2 cloves of garlic
Parsley to taste
1 shot of brandy
Occelli® Butter to taste
Extra Virgin Olive Oil
Salt to taste
Green pepper in grains to taste

Method
First, rinse the prawns well and put them to drain.

Prepare the dressing by chopping the garlic cloves together with the parsley: add the chopped brandy, extra virgin olive oil, a pinch of salt and a few grains of green pepper to taste. Mix everything well.

Now, lightly grease a baking dish and transfer the prawns to it. Dress them with the freshly prepared emulsion, then sprinkle them abundantly with Occelli® butter flakes. Finally, cook the prawns in a preheated oven at 180°C for about 10 minutes. Serve them immediately, very hot!

Instead of brandy you can use white wine or whiskey. Serve the prawns with a nice side of fresh vegetables.