INGREDIENTS cook dough 2 canned tuna Goat cheese in rolls 1 medium sized broccoli 4 Eggs 200 ml of cooking cream Extra Virgin Olive Oil Patio de Viana Picual Salt Black pepper PREPARATION Preheat the oven to 356 º F and extend the shortcrust pastry in a dish and prick it with a fork to prevent it from rising. 10…
INGREDIENTS 5 scallops 4 radishes Soya shoots *Fort he jalapeño pepper emulsion: 2 jalapeños 1 egg Extra Virgin Olive Oil Palacio Marques de Viana. The Palace Blend PREPARATION Fort he jalepeño emulsion: First, preheat the oven at 356º F . Later, introduce the jalapeños 25 minutes. Once it is cooked, it is important to clean the seeds to avoid…
INGREDIENTS Different vegetables (carrot, peas, asparagus, green beans…) Extra Virgin Olive Oil Palacio Marques de Viana Blend Sublime *Edamame toffee 250 gr of edamame ½ bottle of cooking cream 1 teaspoon of butter A branch basil leaves Juice of half a lime PREPARATION Mix all the toffee ingredients in a thermomix and blend them at a maximum power until you…
INGREDIENTS Fresh lettuce sprouts Raisins Strawberries Feta cheese Cherry Tomatoes Patio de Viana Picual Extra Virgin Olive Oil PREPARATION Place the sprouts in a bowl and on top we spread the ingredients cut into small squares. For the dressing of our salad we have used our Patio de Viana Picual EVOO and a little bit of Modena vinegar.
INGREDIENTS Slice of Bread Smoked salmon Burrata Extra Virgin Olive Oil Patio de Viana Arbequina Salt Pepper ELABORATION Cut the slice of bread, and add the Olive Oil Patio de Viana Arbequina to get impregnate in the bread and takes flavor. Then we place the ingredients: the smoked salmon, the burrata, salt and pepper to taste. To conclude, we…
A colourful and traditional recipe, easy to cook INGREDIENTS Tuna Belly Brier tomato Pink turnip AOVE The Palace Blend ELABORATION The Brier tomato is a tomato of great proportions and with a sweet taste, which accompanied by canned tuna belly give us an exquisite and elegant dish. In addition we added some slides of pink turnip to give it flavor…
Enjoy anywhere a delicious appetizer. Easy and tasty. All we need is some Smoked Cantabrian Anchovies and add our Extra Virgin Olive Oil The Palace Blend on top and ready to eat. With a little bread and tomato combine perfectly.
INGREDIENTS 1 Cauliflower 1 sweet onion 1L water or vegetable broth 30 ml of our EVOO The Palace Blend 5g Butter Caviar Chives Black pepper Salt PREPARATION Cut the leaves of the cauliflower and the thickest and most fibrous part of the stem, reserving them for a broth or for another recipe. Chop the rest of the cauliflower, including the…