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…