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 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…
INGRÉDIENTS 3 bras de poulpe (bouillis) Fleur de sel Huile d’olive extra vierge Patio de Viana Arbequina PRÉPARATION Placer les bras de poulpe sur un gril et ajouter une fleur de sel sur le dessus. Une fois terminé, servez-le et terminez-le avec du Patio de Viana Arbequina EVOO dessus …. profitez-en!
INGREDIENTS 1 apple 1 tomato 1 mezclum bag 1 can of sardines Blue cheese Palacio Marqués de Viana The Palace Blend EVOO PREPARATION First, cut the apple, the blue cheese and tomato into tiny pieces. Put the mezclum in a bowl and add the previous ingredients. To finish our dish, place some sardines on top and dress generously with The…
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 3 eggs 200 g. of flour 125 g. of sugar 50 ml. of milk 1 lemon 100 ml. of Palacio Marques de Viana: The Palace Blend Extra Virgin Olive Oil ½ yeast packet PREPARATION First, preheat the oven to Fº 302 In a large bowl, beat the eggs with encircling movements, until our dough becomes spongy. Add the sugar…
Together with the University of Granada and in collaboration with the University of Jaén, we are involved in the CARBOLIVAR project, whose purpose is to understand the olive grove power, in particular,of its vegetal cover, to act as a natural sink, so that it fixes the CO2, direct cause of the greenhouse effect and therefore of global warming. The project, …
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…