INGREDIENTS Fresh pasta plates Spinach Ricotta cheese Green asparagus coloured tomatoes Palacio Marques de Viana Blend Sublime Extra Virgin Olive Oil Oregano PREPARATION We cook the spinach and put it together in a bowl with the ricotta cheese. Place the plates on a surface previously covered with flour, and gradually place our mixture of ricotta and spinach in the centre,…
INGREDIENTS 1 zucchini 1 red pepper 1 onion Spinach Goat cheese roll Tomato 4 eggs Milk Palacio Marques de Viana Blend Sublime EVOO Salt Pepper ELABORATION Chop the zucchini, pepper and onion and fry them with a bit of our Palacio Marques de Viana Blend Sublime EVOO. Once cooked “al dente”, add thenatural grated tomato together with the spinach. Preheat…
INGREDIENTS Ripe mango Hazelnuts Extra Virgin Olive Oil Blend Sublime ELABORATION We crush some hazelnuts and then toast for 3 minutes in a pan. Cut the mango and add the hazelnut pieces; to finish, dress it with a little bit of EVOO Blend Sublime to intensify its flavour, you can add some honey to sweeten
INGREDIENTS 1 sweet potato 1 onion paprika Extra Virgin Olive Oil Blend Sublime 1 aubergine PREPARATION Microwave the sweet potato for 15 minutes to soften it. This will make it easier to peel and cut. Cut into dice (not too big) and set aside. Peel and cut the onion and carrot. The onion should be cut into thick petals…
INGREDIENTS *For the base: 150gr flour 25gr butter 50 ml milk *Toppings: 75 gr of cherry tomatoes 4 quail eggs Mozzarella pearls EVOO Sublime Blend Ground black pepper PREPARATION For the dough, we will put in a bowl the butter and the flour and we will be stirring while adding the milk. When we have the dough done, sprinkle flour…
On Halloween night we present this recipe delicious and healthy for the most terrifying night of the year. INGREDIENTS 1 Orange 1/4 Mango Cinnamon Extra Virgin Olive Oil Blend Sublime PREPARATION We’ll cut the orange in a half moon form, and mango in small dices. Place the orange on the plate and spread the mango on top. Finally a little…
INGREDIENTS 1 ripe avocado 2 prawn (previously frozen one hour before to peel them better) 1 limes EVOO Blend Sublime Palacio Marques de Viana Salt Maldòn Chives Caviar Paris 1925 PREPARATION Peel the avocado and cut it into small cubes. Dress with the juice of a lime and set aside. Peel the prawns and also cut them into small cubes…
In Úbeda, Jaén, La Cantina restaurant presents delicious creations that combine traditional products with an avant-garde presentation. It has also three very special areas where you can enjoy their dishes: a wine cellar area where you can try tapas in a way that is farther away from the hustle and bustle, a bar area that makes the experience even more…