INGREDIENTS 1 egg Small spoon of dijon mustard Parsley Chives Salt & pepper Half lemon juice Extra Virgin Olive Oil Patio de Viana Arbequina ELABORATION Break the eggs and separate the yolks in a bowl, then, use a stick to beat the yokes. Add the dijon mustard and mix all together. Pour some Patio de Viana Arbequina EVOO, little by…
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…
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 Rye bread Plums Cottage cheese Arbequina Olive Oil infused with essential oils : Patio de los Naranjos Viana Flavors PREPARATION We toast some slices of rye bread, add the cottage cheese on top and cut the plum to add. To finish we will dress with some drops of Patio de los Naranjos: infused with essential oils of thyme,…
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 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 Vegetable, meat or seafood gyozas Soy sauce Palacio Marqués de Viana Sublime Blend EVOO (if you prefer steamed gyozas) Palacio Blend EVOO (if you prefer fried gyozas) PREPARATION Enjoy your gyozas with a very healthy dipping sauce, thanks to our extra-virgin olive oils. For steamed dumplings we recommend adding a dash of our Sublime Blend EVOO to the soy sauce,…
INGREDIENTS Cherry tomatoes Fresh burrata Fresh basil leaves Palacio Marqués de Viana Blend EVOO INSTRUCTIONS Simply arrange all the ingredients on a platter and finish with our Palacio Blend extra-virgin olive oil. Just as delicious as it is simple! And thanks to our EVOO with its hints of tomato and mint, it will leave everyone astonished.