Discovering the Gran Cru
Its origin

Gran Cru extra virgin olive oil is produced exclusively in a small plot of land in a very small place called Colle Brugnone di Ceralto (Gualdo Cattaneo).

With this land Rinalducci has a special bond, since he was a child he used to go with his father Emilio to take care of his olive trees. Precisely for this reason it was impossible not to create a product of absolute excellence!

Its appearance

At first glance you immediately notice the elegance and dynamism of the Gran Cru 500ml bottle of extra virgin olive oil. In order to give this oil all the importance it deserves, we have chosen to make them numbered and in limited quantities.

Its use in the kitchen

Obviously, being an extra virgin olive oil has many uses in the kitchen. It goes well with both meat and fish, not to mention velvety and soups in winter! Given the peculiarity of Cran Gru extra virgin olive oil which is slightly fruity on the palate, today we propose this recipe to match, tasty light but very very tasty!

Matching recipe
PASTA WITH ASPARAGUS AND BACON

Like good Umbrians we thought of a dish where there was a bit of green and why not… asparagus!

Ingredients:

Bacon 100 g

EVO Oil 50g

Asparagus 500g

Black pepper q.b

Salt to taste

Shallot 50g

Procedure:

To prepare this dish the first thing to do is to clean the asparagus, peel the stalks and then cut them into washers eliminating the final part of the asparagus and putting aside the tips.

Then we take the shallot, work it finely and put it in a pan already slightly heated with EVO oil. Leave it on a low flame for about 5 minutes (if necessary add water).

At this point we add the stalks of the asparagus reduced to rounds and, once salted, we cook them for about 15 minutes adding some water when needed. Once the asparagus is cooked, we take about ¾ of them and transfer them into a bowl because they will be smoothed with an immersion blender (we are going to create an asparagus cream).

In the meantime we boil the pasta pot, slice the bacon and join it to the asparagus tips (cut vertically).

Pour the bacon into a non-stick and already heated pot, add a drizzle of EVO oil and after about 2 minutes add the asparagus tips. Let everything brown.

In the meantime our pasta will have reached the right cooking point and once drained we add it to the asparagus cream. Then pour everything into the non-stick pan where there are the bacon and asparagus tips, stir well for about two minutes (even over low heat if you want).

After putting it on the plate remember to put a round of oil and our pasta with the asparagus and bacon is ready!