CIRIO has the Perfect Recipe for a Delicious End to the Summer

Wednesday, August 22nd, 2012

CIRIO has created a trio of delicious sunshine-inspired recipes to help Britain finish the summer with a flourish this August Bank Holiday (25th - 27th August 2012).

No matter what the weather actually brings, Italy's favourite tomato brand has created three recipes which are guaranteed to add some sunshine to end-of-season parties, BBQs and family get togethers.

CIRIO has created a trio of delicious sunshine-inspired recipes to help Britain finish the summer with a flourish this August Bank Holiday (25th - 27th August 2012).

No matter what the weather actually brings, Italy’s favourite tomato brand has created three recipes which are guaranteed to add some sunshine to end-of-season parties, BBQs and family get togethers.

The three easy to prepare recipes include a super cool Cirio Gazpacho, a Virgin Mary cooler for those who want to keep a clear head, and a sumptuous main course of Steak with home-made Pizzaiola Sauce, a classic sauce from Naples that is named after the typical pizza ingredients - olive oil, garlic, oregano and tomatoes.

CIRIO CHILLED GAZPACHO

Serves Four
Preparation Time - 15 mins

Ingredients

2 x 680g jars of CIRIO Passata Rustica
8 spring onions (chopped)
4 garlic cloves (crushed)
1 cucumber, peeled and chopped
1 large red pepper deseeded and chopped
75ml Extra Virgin olive oil
4 tbs sherry vinegar
2 heaped teaspoons of fresh chopped basil, oregano or thyme (depending on availability)

Cirio Gazpacho
Garnishes

4 spring onions
½ red pepper
½ green pepper
2 hard-boiled eggs
A handful of croutons for each serving (take stale bread and fry in olive oil)

Procedure

Pour the passata into the blender along with the chopped spring onions, cucumber, red pepper and crushed garlic cloves and whizz until smooth.
Then once smooth slowly add the olive oil, sherry vinegar, herbs and seasoning and blend quickly.
Put the soup in the fridge and chill for a least one hour before serving. In the meantime prepare the garnishes by finely chopping the spring onions, red pepper, green pepper and hard-boiled egg. Then serve in separate bowls to be sprinkled on the soup with the croutons.
For the croutons, cut up the bread and lightly fry in olive oil.

Serving Suggestion - drizzle a teaspoon of extra virgin olive oil onto each serving of soup to enhance its flavour.

CIRIO'S ULTIMATE VIRGIN MARY

Cirio Virgin Mary Serves Six
Preparation Time - 5 mins

Ingredients

2 x 1 litre CIRIO Smooth Passata
2 limes
6 tsp Tabasco Sauce
6 tsp Worcestershire sauce
6 pinches of celery salt
Freshly ground pepper to taste
Optional 6tsp of finely chopped chives for extra flavour
Handful of ice cubes and stick of celery to serve

Procedure

In a blender mix the CIRIO Smooth Passata, the lime juice, Worcestershire sauce, Tabasco sauce, salt and pepper
Pour into a tall glass, add the ice cubes and sprinkle on the chives (optional)
Serve with a Fresh Stick of Celery

CIRIO 'BISTECCA ALLA PIZZAIOLA' - STEAK WITH PIZZAIOLA SAUCE

Serves Four
Preparation Time - 15 mins
Cooking Time - 30 mins (allow the steak to stand at room temperature for 30 minutes before cooking)

Ingredients

4 x 350g sirloin or ribeye steak

For the sauce

4 tbsp Olive Oil
1 onion, peeled and finely diced
3 garlic cloves, peeled and finely chopped
A pinch of dried oregano
¾ jar of Cirio Passata Rustica
6 large basil leaves, torn

Procedure

Heat 2 tbsp olive oil in a deep-sided frying pan. Add the chopped onion and cook for 10 minutes until softened. Add the garlic and oregano and continue to cook for 5 minutes. Pour in the CIRIO Passata Rustica and cook for a further 15 minutes. Stir in the basil leaves.
When ready to serve, heat a griddle or large frying pan until hot, or make sure the BBQ is fired up. Rub each steak with the remaining olive oil and season with black pepper.
Cook approximately 3 minutes on each side for rare, 5 minutes each side for medium and 7 on each side for well done. When the steak is cooked to your liking, remove and allow to rest for 5 minutes. Cut into thick slices and pour over the sauce or serve it on the side, and serve with a green salad.