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The extravirgin olive oil in cooking Extra virgin olive oil is equally good on row food as on cooked food. Its full and armonic taste makes delicious every "bruschetta", salad, soup, meat, fish and grilled vegetables. Moreover,olive oil is the best vegetable oil for cooking as it resists high temperature without deteriorating. Here there are some recipes exspecially fitted for extravirgin olive oil. Buon appetito! Castagnaccio (Chestnut tart) Ingredients for 4 persons: 250 gr. of powdered chestnuts 50 gr. of pine-seeds 200 ml. of water 25 gr. or raisin 2 tablespoons of extravirgin olive oil 1 tablespoon of sugar 1 pinch of salt some rosemary leaves In a large bowl mix the powdered chestnuts, the pine-seeds, the raisin, the sugar, the extravirgin olive oil, some rosemary leaves and a pinch of salt. Slowly pour 200 ml. of tepid water, stirring in the meanwhile, so to obtain a smooth compound. Place in a low well-oiled baking pan, about 30 cm. in diameter. Garnish with the rosemary leaves and dress with oil. Bake, uncovered, at 200° for about 20 minutes. Cecìna (Chinck-pea mush) Ingredients for 4 persons: 250 gr. of chick-pea meal 500 ml. of water 5 tablespoons of extravirgin olive oil salt and pepper Mix together the chick-pea meal, 3 piches of salt, 3 pinches of pepper, the extravirgin olive oil. Add, stirring, the water. Let it rest for a couple of hours, and then place in a low well-oile baking pan, about 40 cm. in diameter. Bake, uncovered, at 220° for about 20 minutes, until the surface is golden and crispy. Strew with pepper before eating. Pasta e fagioli (Pasta with white beans) Ingredients for 4 persons: 400 gr. of white beans 200 gr. of tomatoes 1 small chopped onion 20 gr. of Tuscany raw ham 250 gr. of short pasta extravirgin olive oil 150 gr. of grated parmesan cheese some leaves of basil salt and pepper In a large pot, brown the chopped onion with 2 table spoons of extravirgin olive oil, add the chopped raw ham, the white beans without their water of preservation, the minced tomatoes and some leaves of basil. Cover with 1,5 litres of water and bring to boil, adjusting with salt and pepper. When the water boils add the pasta and continue the cooking for about 15 minutes. Serve the pasta and white beans sprinkleding with grated parmesan cheese and an extravirgin olive oil. Pasta with potatoes and onions Ingredients for 4 persons: 200 gr. of pasta ("penne" or "rigatoni") 3 big potatoes 1 big onion extravirgin olive oil 150 gr. of grated parmesan cheese salt and pepper Peel the potatoes and cut in small cubes. Put the potatoes in a large pot with 3 litres of water and 1 table spoon of salt. In the meantime cut the onion in slices and brown it for some minites in a frying-pan with 2 table spoons of extravirgin olive oil. When the water of the potatoes boils, add the pasta and continue the cooking for about 12 minutes. Strain the pasta with the potatoes and put they in the frying-pan with the onions. Serve the pasta sprinkleding with grated parmesan cheese and an extravirgin olive oil. Pappa con il pomodoro (Tomatoes mush) Ingredienti per 4 persone: 300 gr. of stale bread 600 gr. of tomatoes 1 chopped onion 2 cloves of garlic some leaves of basil extravirgin olive oil salt In hot etravirgin olive oil brown the onion. Add the minced tomatoes e cook for about 20 minutes, sometimes stirring. In the meanwhile soak the stale bread in water, squeeze it dry and add to the tomatoes; Cook for 10 minutes on a low fire, stirring well. Remove the mush from the fire and add the cloves of chopped garlic, basil and a good amount of extravirgin olive oil. Stir again, then let it rest for 10 minutes; the mush is very good also tepid.