INGREDIENTS – 2 fillet of swordfish – 1 lemon – Palacio Marques de Viana The Palace Blend EVOO – Salt PREPARATION Put the swordfish in a pan with salt, it should gets sealed on the outside but tender on the inside. It is important not to cook it so much to avoid it to go dry. Add a few drops…
At Palacio Marques de Viana we produce our extra virgin olive oils under the most advanced technology and the most respectful environmental practices, where innovation and protection of our ecosystem is combined. In this sense, we have numerous certifications that demonstrate our commitment to the environment and evolve promoting sustainable growth. Within the certifications, we highlight: Integrated Produccion: refers to farming…
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.
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…
Ingredients Tuna thinly sliced or cut into small pieces Cooked Japanese short grain rice Chive White toasted sesame seeds Kizami Nori (shredded seaweed) 5 Shiso leaves (Ooba) Soy sauce 2 teaspoons mirin (sweet rice wine) 1 teaspoon sake The Palace Blend EVOO Preparation Cook the steamed rice and let it cool slightly. Mix one tablespoon of soy, two teaspoons of…