With the Boniviri project, those who produce and those who consume consciously choose to preserve the values of the territory, local heritage and protect the environment.
With Boniviri, eating well means creating value.
With the Boniviri project, those who produce and those who consume consciously choose to preserve the values of the territory, local heritage and protect the environment.
We asked Marta to create a dinner for two, easy to prepare at home.
Her creativity gave us a delicious menu, from appetizer to dessert, paired with our Mamertino D.O.C. red wine.
You can choose between 2 boxes depending on the menu you prefer, they contain all Boniviri ingredients to prepare this special dinner at your home.
The menu is 100% plant-based and suitable for those who prefer a vegetarian diet.
APPETIZER
Vol-au-vent with datterino cream
Puff pastry (1 round package)
Natural tofu (125 gr.)
Extra virgin olive oil (20 gr)
Fior di Sale with dried Datterino and Oregano
Zest and juice of half a lemon
Water as needed
Unsweetened rice milk as needed
TARTINES
Using a heart-shaped cutter, cut out 27 shapes, and with a smaller heart-shaped cutter, cut out 18 hearts. Prick all 27 hearts with the tines of a fork.
Brush all the hearts with rice milk and stack 2 cut-out hearts on each "full" heart that serves as a base.
Bake at 180º for about 15 minutes, until the hearts are golden.
CREAM
Crumble the tofu and combine all the ingredients except the water, blend everything;
Add the water gradually until you get a smooth and homogeneous cream
Let it rest in the fridge until the vol-au-vents have cooled down
Fill the hearts with cream using a piping bag.
FIRST COURSE
Busiate trapanesi with almond pesto, lemon, and chili pepper
Busiate Trapanesi (200 gr.)
Toasted almonds (100 gr.)
EVO oil (30 gr)
Fior di Sale with dried Datterino and Oregano q.b.
Chili and Lemon powder q.b.
Zest and juice of half a lemon
Water (30 gr)
Chop the almonds in a mixer keeping a coarse grind.
Add oil, lemon zest and juice, fior di sale, and half of the water
Blend until you get a creamy pesto (if necessary, slowly add the remaining water)
While the pasta is cooking, place the pesto in a pan and thin it with the cooking water (also slowly here)
Once the pasta is cooked, toss it with the pesto.
Serve with a drizzle of raw oil and a sprinkle of chili and lemon
SECOND COURSE
Lentil meatballs glazed with wine, with a hint of flavored mayo
Black lentils, dried (100 g)
Fior di Sale Datterino and Oregano (1 teaspoon)
Red wine (300 g)
Dried cherry tomatoes (6)
Carrots (1)
Extra virgin olive oil (10 g)
Garlic (1 clove)
Sunflower oil (60 g)
Breadcrumbs (2 or 3 tablespoons)
Potato starch (1 level tablespoon)
Brown sugar (1 level tablespoon)
Rice milk without added sugars
Extra: Za'atar Boniviri
MAMERTINO WINE SAUCE
Sauté the chopped carrot and garlic clove in a pot, add the sifted potato starch and mix (as if making béchamel).
Slowly add the wine and continue stirring until a glaze forms, adjust with sugar and flavor with Za’atar.
MEATBALLS
Cook the black lentils, they should be quite dry.
In a bowl, blend the lentils with breadcrumbs, flavored salt, rice milk, dried tomatoes, and extra virgin olive oil until a compact mixture is obtained.
Make your meatballs (about 12) and cook them in a pan with a little oil until golden.
FLAVORED MAYO
With an immersion blender, blend the seed oil, soy milk, a few drops of lemon juice, and the Fior di Sale with datterino and oregano.
COMPOSITION
On the bottom of the plate, make a half-moon with the wine glaze. Place 3/4 meatballs per person and on each of them the quenelle of mayo..
SWEET
Warm chocolate heart with orange and lemon fleur de sel
For 8 cupcakes:
60 g All-purpose flour
40 g Potato starch
70 g Sugar
60 g Cocoa powder
300 g Soy milk
100 g Dark chocolate
100 g Sunflower oil
Orange and lemon fleur de sel
In a bowl, sift the flour with the potato starch; add the sugar and cocoa powder; mix all the ingredients well using a whisk.
Coarsely chop the chocolate in a large bowl.
Heat the soy milk in a saucepan over low heat. When the milk is about to boil, turn off the heat and pour it over the chopped chocolate.
Mix everything with a whisk and once cooled, add the sunflower oil, mixing again.
Add the flour, cocoa, and sugar mixture to the chocolate cream and mix with a spatula until you get a creamy mixture.
Grease the aluminum molds with sunflower oil and dust them with cocoa powder, then fill each one with the mixture leaving a finger's width from the edge.
Bake in the oven at 180º for 14 minutes
Once ready, place on a plate and sprinkle the surface with melted dark chocolate and orange fleur de sel
WINE
Organic Red Wine Mamertino D.O.C
The Mamertino Rosso DOC presents itself with a ruby red color, with violet reflections. It has a fragrance characterized by sweet notes and hints of undergrowth and blueberry.
On the palate, it is balanced.
It pairs well with lentils and creamy dishes with umami flavor.
Marta created Vegania, a project that helps people who want to eat more plant-based to navigate both at home, with delicious 100% plant-based recipes, and outside, showing how many restaurants - increasingly numerous, offer plant-based options.
FREE SHIPPING FOR VEGANIA FOLLOWERS:
follow the profile on Instagram to discover the discount code.
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Free shipping to Italy. For other countries select your choice from the drop-down menu in the cart. Shipments will be shipped within 48 hours from your purchase.
Choose the oil of your choice from the drop-down menu before completing your purchase. The olive harvest year is 2022/2023.
Please consider that on average a person consumes one bottle per month.
The Boniviri extra virgin olive oils come from the olives of small Italian agricultural companies, which follow Boniviri guidelines for quality and sustainability. By choosing them you contribute to achieving Boniviri's social and environmental objectives.
Each farm in Boniviri has its own story to tell and each oil lends itself to tastes and combinations. Discover combinations, aromas and flavors in the dedicated tabs in the "Products" section.
For recurrent customers: to book the bottles of your favorite producer in advance, contact us on info@boniviri.com