Lemon and shrimp risotto

Lemon and shrimp risotto is a perfect first course for all seasons, with a delicate flavor and unique aroma. An even more delicious variation of the classic lemon risotto, which releases all the richness of this citrus fruit. The combination with shrimp will be a perfect match, in just a few minutes you will get a delicious fish first course! 


  • Rice 350 g
  • Lemon juice 1
  • Lemon peel ½
  • Peeled shrimps 400 g
  • Vegetable broth 1 l
  • Butter 40 g
  • White wine ½ glass
  • Fine salt to taste
  • Black pepper to taste
  • Chives to taste
  • Consoli lemon oil to taste



To prepare the lemon and shrimp risotto as first thing place a pot filled with water on the stove. As soon as it comes to a boil add a pinch of coarse salt. Dive in the already shelled shrimp and wait a couple of minutes before draining them. 

Transfer them to a cutting board. Coarsely chop about half of the shrimp and keep the rest aside for the final garnish.

Now take the zest of half a lemon and cut it with a knife; alternatively grate it. Squeeze the juice from the lemon and keep it aside.


At this point take care of the rice. In a saucepan pour 20 g of butter, start to melt it and add the rice. Adding the rice when the butter is not completely melted will help keep it from overcoloring. Stir with a wooden spoon and let the rice toast for a few minutes. When it is well toasted, deglaze with the white wine. 

Add the lemon juice and stir again. Wait a few moments, then add a ladleful of broth. Then bring the rice to cook, adding more hot broth as needed. Stir occasionally to keep the rice from sticking. 


When the rice is cooked, add the shrimp, coarsely chopped earlier. Add the zest of the lemon. Stir again and adjust the salt and pepper. 

Turn off the heat and add the remaining 20 g of butter. Stir gently to cream the risotto, gently stirring the pan as well. When the risotto is well creamy you can serve it on a plate. Then transfer it to a plate, decorate with the remaining shrimp and a few lemon slices. Add a pinch of black pepper and some chopped chives and serve.

strozzapreti, ginger, shrimp, Cuttlefish and Zucchini.

Shrimp, cuttlefish, ginger oil, zucchini and pasta come together to create a rich and tasty pasta dish: perfect for summer.


  • 360 grams semolina pasta (durum wheat)
  • 250 grams shrimp
  • 250 grams cuttlefish
  • 4 auburn tomatoes
  • 2 zucchini
  • 1 bunch parsley
  • 1 tuft basil
  • q.b. Consoli ginger oil
  • to taste salt
  • to taste pepper



Blanch the tomatoes for about ten seconds in boiling water, then peel them, cut them into wedges, remove the seeds and reduce them to a jelly; scoop into a bowl, season with pepper, a few tablespoons of ginger oil and leave to marinate for half an hour.



Clean the cuttlefish and shrimp (shuck the tails, leaving some attached to the head) and cook them on a hot fluted griddle, then cut the cuttlefish into strips. 

Rinse the zucchini, trim them, slice them and cook them on the griddle as well. Combine tomatoes and cuttlefish, shrimp and zucchini: season again with a drizzle of ginger oil and pepper.



Cook the strozzapreti in salted water, drain, and season with the prepared ingredients, which will cool with the heat of the pasta.

Sprinkle the strozzapreti, shrimp, and cuttlefish with a handful of chopped parsley and basil and serve.


Fresh pasta with orange AND SHRIMP

Pasta with shrimp is an appetizing first course that combines the sweetness of cherry tomatoes and shrimp with a pleasant note of Sicilian orange oil.


  • 400 grams of fresh pasta  
  • 200 grams of cherry tomatoes
  • 50 grams of onion
  • 400 grams of pre-cleaned shrimp
  • 1 orange
  • Consoli orange oil to taste
  • Black pepper to taste
  • Parsley to taste

Start by cleaning the shrimp. Deprive them of the carapace, make a small incision on the back and remove the intestines as well. Chop the onion and cut the cherry tomatoes into wedges. Heat the orange oil in a frying pan and brown the onion, add the cherry tomatoes, adjust the salt and pepper, and cook over high heat for a few minutes.


In another pan oiled with orange oil, blanch shrimp, adjust salt and pepper, and douse with juice of 1 orange. 

Cook the fresh pasta in plenty of salted water for about 5 minutes, drain and toss them in the pan with the sauce to mix well. Serve the pasta still hot with chopped parsley.




  • 320 grams semolina pasta (durum wheat)
  • 30 grams grana cheese
  • 30 grams pine nuts
  • 1 kg clams
  •  1 clove of garlic
  •  1 glass of white wine
  •  Consoli basil oil to taste
  •  Salt to taste
  •  Black pepper to taste
  •  Parsley to taste



Soak the clams in salted water and leave them for an hour: drain, rinse and put them in a pot together with a clove of garlic and the wine. Cook over high heat and as soon as the clams open, drain and strain the cooking broth, to be left aside.


Grind the pine nuts, salt, basil oil, grated grana cheese and black pepper in the blender until you have a smooth pesto.

Take a frying pan, pour in the clam cooking juices and heat. Boil the pasta in plenty of salted water, then drain when al dente and place in the pan: add the clams and pesto, stir and then let it rest for a few minutes. Serve with a little chopped parsley.


Fresh pasta is a fascinating preparation that harks back to the traditions of yesteryear, when pasta was strictly homemade. Of all formats, ravioli remains a unique dish for special occasions, rich in flavor thanks to salmon and with the delicate taste of basil oil.


  • 2 Eggs 
  • 200 g 00 flour 
  • Water for brushing to taste
  • 15 gr remilled durum wheat semolina (for dusting the tray)

For the filling:

  • 80 gr Pacific smoked salmon
  • 150 gr cow's ricotta cheese

for the basil sauce::

  • 50 gr Consoli Basil Oil
  • 20 gr dried tomatoes in oil
  • 8 gr pine nuts
  • 8 gr of Almonds
  • Fine salt to taste
  • 100 gr Water for heating

Start by preparing the dough: pour the flour and beaten eggs into a bowl and start kneading with your hands or if you prefer with a fork. Mix all the ingredients together well. Then transfer the mixture to a pastry board and continue kneading until it becomes smooth. Then give it a spherical shape and wrap it with transparent food wrap, taking care to cover the dough completely. Let it rest in this way for about 30 minutes at room temperature in a cool, dry place. While the dough rests prepare the filling for the ravioli. Take the salmon, roughly chop it into small pieces and transfer it to the blender with the ricotta cheese. Blend the ingredients until you obtain a smooth, homogeneous cream that you will transfer to a bowl. Then adjust the mixture with salt and pepper.



After mixing the ingredients well, transfer the mixture to a sac-à-poche and place in the refrigerator. At this point proceed with the preparation of the basil sauce. Add basil oil, sun-dried tomatoes, pine nuts and almonds to a blender. Adjust for salt and blend the ingredients until you obtain a smooth cream that you will keep aside. The dough in the meantime will have rested so you can take it out of the refrigerator and remove the foil. Roll it out by helping yourself with a rolling pin or the special dough-rolling machine, running it from the widest to the narrowest thickness until you get a sheet with a thickness of 1-2 mm. Now divide it into two strips each 10 cm wide. Take the sac-à-poche again and create small portions of dough well-spaced apart, about every 3 cm: repeat the operation until you create two rows of dough on a sheet

Now brush the pastry sheet not covered by the filling with water and lay the second one on top of it so that they match. Take care to remove any air bubbles present by applying light pressure between the spaces in the filling. After that, with a pastry cutter cut out 6 cm x 5 cm ravioli and sprinkle semolina flour over them so that they do not stick. Now place them back in a pitted tray to dry for about 10 minutes at room temperature. After this time has elapsed, have a pan of plenty of salted water heated and boil the ravioli: this will take about 2-3 minutes. While the ravioli are cooking take a frying pan and pour in the basil sauce that you will heat with 100 g of the ravioli cooking water. Stir to favor the ingredients. At this point the ravioli will be cooked: using a skimmer, transfer them directly to the pan with the basil sauce. Mix well with the sauce so that it is absorbed. Finally, plate the salmon-filled ravioli with basil sauce and enjoy while still hot!


A simple, quick recipe for transforming a pasta dish into a course reminiscent of typical Sicilian flavors. Eggplant reduced to cream binds with swordfish and the unique aroma of orange oil. Which with its delicate flavor and the merit of having no bones is appreciated by young and old alike.


  • 320 grams spaghetti
  • 250 grams swordfish
  • 500 grams eggplant
  • 1 clove of garlic
  • Consoli orange oil to taste
  • Salt, pepper to taste
  • Basil to taste
  • White wine to taste




Wash and clean the eggplant, using a potato peeler remove the skin and cut into cubes. Cook the eggplant in a frying pan with a drizzle of oil on low heat and when soft adjust salt and pepper and reduce to a cream with the help of a blender, a few basil leaves, a drizzle of orange oil, obtaining a smooth cream. 




For the swordfish sauce, make a sauté with garlic, orange oil and sauté the swordfish previously stripped of skin and dark parts and cut into cubes. Scent with chopped basil and deglaze with white wine and cook for about 4-5 minutes, add the eggplant cream and mix everything together.

Cook the spaghetti in plenty of salted water, drain when al dente and transfer the pasta to the swordfish sauce.  Serve the pasta still hot by adding some chopped basil.

Spaghetti with pistachio and salmon

Pistachio and salmon spaghetti is an easy recipe for a first course that is perfect for many occasions, from dinner with friends to a special lunch. Made with fresh salmon and a creamy pesto, they tie together delicate and more intense flavors in a delicious combination.


  •  400 g of spaghetti
  • 300 g fresh skinless Norwegian salmon fillet
  • 50 g pistachios
  • 70 g drained sun-dried tomatoes in oil
  • ¼ clove of garlic
  • 50 g basil
  • Consoli pistachio oil Q.B.
  • salt Q.B.
  • pepper Q.B.



To begin, prepare the pesto in the blender by gathering the pistachios, sun-dried tomatoes, garlic and basil. Blend it all, adding the pistachio oil in a drizzle, until you get a creamy pesto.




Boil the linguine in boiling salted water. Cut the salmon into cubes about 2 cm on a side and brown them quickly in a very hot pan with a drizzle of pistachio oil. Season with salt and pepper.

Drain the pasta well al dente, toss with the pesto, adjusting the consistency with a little of the cooking water you have kept aside. Transfer to serving plates, add the salmon and serve decorating with a few tufts of basil.


A first course enriched with shrimp and wild fennel, and the spicy note of our chili oil!


  • 320 grams of fettucce
  • 1 chili pepper
  • 2 cloves garlic
  • 1 bunch wild fennel
  • 2 glasses martini dry
  • 400 grams shrimp
  • 6 tablespoon Consoli chili oil
  • Salt to taste.


Shell the shrimp, also stripping them of the black intestinal thread on their backs (use tweezers to slip it off), wash and dry them, patting them dry with kitchen paper. Cook the fettucce in plenty of boiling salted water. 




Meanwhile, sauté garlic in a large frying pan with hot chili oil until golden brown, then remove. Add the shrimp, sauté for a few moments, salt and deglaze with the dry martini. 

Drain the fettucce al dente, transfer to the pan with the shrimp, add the chopped fennel and chili. Stir and saute the pasta for a few minutes, shaking the pan.  Add a drizzle of chili oil and serve!


A simple first course, perfect for summer days!


  • Half an onion
  • 300 gr. of fresh salmon
  • 400 gr. of farfalle
  • Consoli ginger oil to taste
  • 1 lemon
  • Salt to taste.








Place the pasta pot on the stove and let it boil. Chop the onion and sauté it with a little ginger oil over low heat. While the onion is cooking, grate the lemon peel and squeeze out the juice. 


Cut the salmon into cubes and add it to the onion, after a few minutes add the lemon juice, zest and stir. If the sauce turns out too dry we can add a little of the pasta water.

When the water boils we throw in the pasta. And as soon as it is ready drain it and let it cook a little with the other ingredients and serve.