Bread Snails with Oil Stuffed with “Cima di Melfi” Monovarietal Extra Virgin Olive Oil Frantoio L'Ulivo

Stuffed Bread Snails with Oil, the Finger Food of the

Summer with “Cima di Melfi” Monovarietal Extra Virgin Olive Oil Frantoio L'Ulivo

The Stuffed Oil Bread Snails, the perfect finger food for summer, are made with “Cima di Melfi” single variety extra virgin olive oil from Frantoio L'Ulivo. These delicious single-portion appetizers are ideal for enriching an aperitif, a cocktail or any event with friends, thanks to their irresistible taste and inviting appearance. They embellish our buffet on a summer evening and bring joy with their vivid colors and seasonal scents.

Summer is synonymous with sunny days, joy and moments of pleasure surrounded by nature. This time of year invites us to spend more time with family and friends, enjoying fresh and light food during evenings that turn into starry nights. Our eating habits change, preferring fresh and light dishes. However, for us Italians, the love for good food remains unchanged, representing a pleasure in life and a moment of social and family sharing passed down through generations.

After a day at the beach, there is nothing better than meeting up in the evening to enjoy delicious appetizers. The term "finger food", literally "food to eat with the fingers", dates back to the 2002 Salzburg Expo-Gast, where chefs were invited to create recipes to be enjoyed without cutlery. Already in the 18th century, in France, "canapés" were prepared, small squares of fried or toasted bread with various ingredients. In the 1920s and 1930s, in the United States, canapés were offered in establishments that sold alcohol.

Even in Italy, appetizers have always played an important role, such as the Venetian "cicchetti", small morsels enjoyed in taverns. Summer aperitifs are a triumph of colours, flavors and aromas, allowing you to play with your imagination and propose unusual but always delicious combinations.

Today's recipe is a reinterpretation of the classic sandwiches, transformed into snails. Soft and delicious, they are prepared quickly and can be enriched with various ingredients such as tomatoes, onions and olives. Making bread at home is rewarding and therapeutic, and its intoxicating aroma conquers everyone. Bread is a simple and fundamental food that has accompanied man for over 10,000 years, a symbol of culture and nourishment.

Researchers from the Universities of Cambridge, London and Copenhagen have found evidence that humans were consuming bread as early as 14,000 years ago, well before the start of agriculture. This primitive bread, baked on red-hot stones, was similar to a flat, protein-rich flatbread.

Bread has a cultural and religious value, present in the great rites of Judaism, Christianity and Islam. Symbol of life and abundance, it is often associated with the divine presence.

Today, our recipe uses the “Cima di Melfi” monovarietal extra virgin olive oil from Frantoio L'Ulivo, a high quality product. This fine oil, obtained from olives from the Itria Valley, is a "rare gem" for its organoleptic and nutritional characteristics. Ideal for soups, stews, bruschetta and many other dishes, the oil enhances the flavors and enriches every preparation.

The Frantoio L'Ulivo, founded by Gianluca Invidia in 2010, produces an oil that embodies the traditions and flavors of Puglia, a land rich in history and culture. Studies confirm the beneficial properties of extra virgin olive oil, recommended as the only daily condiment fat for its positive effects on health.

The "Cima di Melfi" from Frantoio L'Ulivo has an intense golden yellow color, with hints of artichoke, lettuce, chicory and notes of medicinal herbs. On the palate it is fine and fruity, with almond tones, and a perfect balance between bitter and spicy.

Here's what we need to make our Stuffed Oil Bread Snails, summer finger foods with “Cima di Melfi” single variety extra virgin olive oil from Frantoio L'Ulivo for sale on Olioevo.eu

Ingredients for our sandwiches:

250 grams of Manitoba flour

250 grams of 00 white flour

1 sachet of dry brewer's yeast

1 scant tablespoon of granulated sugar + 2 tablespoons

225 ml of water

1 jar of natural plain yogurt

100 ml of “Cima di Melfi” Monovarietal Extra Virgin Olive Oil Frantoio L'Ulivo

salt

Sesame seeds

a drop of milk to brush the surface

They will also serve:

2 spring onions

100 grams of green olives

100 grams of cherry tomatoes

Recipe:

Stuffed oil bread snails, summer finger foods with “Cima di Melfi” monovarietal extra virgin olive oil from Frantoio L'Ulivo, on sale on OlioEvo.eu

We prepare the sandwiches by combining the powders in a bowl: the two sifted flours, the sugar and a pinch of salt; then we add the sachet of dry yeast and mix with a spoon.

In another bowl, combine all the liquid ingredients: the water, the “Cima di Melfi” oil from Frantoio L'Ulivo on sale on OlioEvo.eu, the yoghurt at room temperature and the two tablespoons of sugar; let's mix well.

Combine the contents of the two bowls in the planetary mixer and work until the mixture is smooth, soft and well blended.

Transfer the mixture into an oiled bowl, cover it with cling film and let it rise until it doubles in volume. In the meantime, we wash and clean the spring onions, cut them into small pieces and put them to stew in a pan with a drizzle of “Cima di Melfi” oil from Frantoio L'Ulivo on sale on OlioEvo.eu.

We also chop the olives, removing the stones.

We take the dough again and divide it in half: in one part we add the stewed spring onions, in the other the olives. We divide each half into 6-8 balls, roll them out into a string and roll them up into little snails.

Let the snails rise for another 10 minutes, then brush the surface with milk and bake at 180 degrees for 20-25 minutes.

As a filling, I suggest salmon, robiola and slices of avocado; carrot veggie burgers with mayonnaise and dried tomatoes; rocket pesto and stracciatella on taralli.

Our Stuffed Oil Bread Snails, summer finger foods with “Cima di Melfi” Monovarietal Extra Virgin Olive Oil from Frantoio L'Ulivo, on sale on OlioEvo.eu are ready to be served.