INGREDIENTS 2 PAX 100g rice 1 onion 500g de squash pumpkin 500ml vegetal broth Green asparagus Rosemary & salt EVOO Patio de Viana Arbequina PREPARATION Peel and cut the onion and the squash pumpkin. We grind with the help of a food processor, for a few seconds (we do not want it to crush too much). We put in a…
INGREDIENTS Roasted butternut squash diced Cooked chickpeas Seeds INGREDIENTS FOR THE YOGURT SAUCE (you just have to mix them with the help of a blender): 1 natural yogurt, juice of 1/2 lemon, 2 mint leaves and 2 tablespoons of our extra virgin olive oil Patio de Viana Arbequina. PREPARATION We mix all the ingredients in a bowl and finish with…
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…
Our Patio de Viana extra virgin olive oils are single-varietals of what we have called “Autumn Harvest” and which we make from the best olives that grow in our olive grove (Arbequina & Picual varietals). Our experts in agronomy and quality closely follow the evolution of our olive trees throughout the year, thanks to the Precision Agriculture we practice. To…
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 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…
INGREDIENTS 10 shrimps 1 lime Cilantro Maldon Salt Patio de Viana Arbequina Extra Virign Olive Oil PREPARATION We’ll cook the shrimp for three minutes, then we have to peel them. Then, in a bowl, cut them in half lengthwise and add the lime juice to soak them. Next, place them on film paper, previously extended on the table, put more…