INGREDIENTS 400 gr pork sirloin in fillets Garlics Almonds Vinegar Patio de Viana Picual Extra Virgin Olive Oil ELABORATION In a frying pan we will seal the fillets of pork sirloin. When done, place them on the plate or tray where we are going to serve them. Besides, in another fire, fry the garlic fillets in EVOO. When they are…
INGREDIENTS Rice noodles Chicken breast in dice Soya shoots Green asparagus 1 egg per person Chive 1 lime 1 spoon Soya sauce 1 spoon fish sauce 1 spoon tamarind sauce Peanuts Salt Garlic Palacio Marques de Viana Blend Sublime EVOO ELABORATION We put the noodles in water to hydrate and soften them. Meanwhile, we cut the chosen ingredients for the…
INGREDIENTS 3 Octopus arms (boiled) Flower of salt Patio de Viana Arbequina Extra Virgin Olive Oil PREPARATION Place the octopus legs on a grill and add flower of salt on top. When done, serve and finish it with some Patio de Viana Arbequina EVOO over it…. enjoy!
INGREDIENTS 1 apple 1 tomato 1 mezclum bag 1 can of big sardines Blue cheese Palacio Marqués de Viana El Blend del Palacio EVOO PREPARATION First, cut the apple, the blue cheese and tomato into tiny pieces. Put the mezclum in a bowl and add the previous ingredients. To finish our dish, place some sardines on top and dress generously…
INGREDIENTS Beef sirloin steak Smoked Eel 8 dough won ton *For the seasoning: Patio de Viana Picual Extra Virgin Olive Oil Parsley Capers Burnoise Shallot Tabasco sauce PREPARATION Preheat the oven with 180 º, cut the daugh won ton in small circles and oven it for 5-6 minutes between baking trays and leave it. Meanwhile prepare the seasoning, start by…