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 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 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…
To produce our Extra Virgin Olive Oil blends Palacio Marqués de Viana, our arbequina, picual & royal olives are collected at the different moments of the early harvest, supervised by our quality experts who analyze the evolution of our olive trees throughout the year, thanks to Precision Agriculture with the most advanced technology. Following the techniques of the best Scottish…
INGREDIENTS Lombardi ½ Apple Juice Pine nut Black pepper Salt Patio de Viana Picual Extra Virgin Olive Oil ELABORATION Cut the lombardy in tiny slices and put it in an oven tray, with little oil drops, during 25 minutes at Fº 356 Once finished we place the lombardy in a dish spread with pine nuts and pepper and dressed with…
INGREDIENTS Burrata cheese ½ kg of tomatoes Loaf of bread 1 clove of garlic 1 teaspoon of dijon mustard Salt Patio de Viana Picual EVOO PREPARATION First you have to cut the bread and the tomatoes. Later on, put it on the Turmix, adding the clove of garlic. You have to crush everything with two teacups of Patio de Viana…
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 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.