SMALL ARBEQUINO AND SPRING ONION SOUFFLÉS
Mayonnaise prepared with Arbequino Family Reserve oil and a few drops of Pedro Ximénez sherry vinegar
Sliced seed bread
Spring onion
Prepare the mayonnaise right away, seeing to it that the egg is at ambient temperature, add a few drops of vinegar salt, and gradually pour the oil but do not stop beating
Chop the spring onion finely, mix with the mayonnaise. Cut the sliced bread without crust into small squares. Put a generous amount of the mayonnaise mixture on the bread. Grill until they are golden, serve hot.
SHOTS OF CHEESE AND TOMATO TO PICUAL
1 tube of Presidente goat cheese
1 small cream carton
Half a kilo of ripe tomatoes
Picual Family Reserve
Glasses for shots
Salt and pepper
Peel the tube of goat cheese and divide it into pieces. Put into the robot, gradually adding cream until it has acquired a creamy consistency.
Peel the tomatoes and liquefy them, emulsified with some Picual Family Reserve oil, season it with salt and pepper it.
Prepare the glasses with a layer of 2 fingers of cheese cream, and finish it all with the tomato puree and some Picual Family Reserve oil in a spiral form. Refresh in the refrigerator.
Serve with teaspoons.
TOAST WITH CANDIED COD WITH CREAMY GARLIC SAUCE OF SUGAR AND VIRGIN OIL
1 loin of desalinated cod - 4 cm. thickness
2 glasses of Castillo de Canena Picual Family Reserve Extra Virgin Oil
6 cloves of garlic
1 chilli or 3 Cayenne peppers
1 can of Piquillo peppers
ciabatta bread
Desalinate the cod loin for one hour and a half, drain well and dry off. Divide the loin into 3mm slices. Place them horizontally in a deep container.
Laminate 3 cloves of garlic, fry them in the Picual Family Reserve extra virgin olive, add the chilli. Allow it all to cool fully, before throwing it on the cod. Macerate for some days in the refrigerator.
Cut the peppers into strips. Fry the 3 remaining cloves of garlic laminated in Picual Family Reserve. Wait for it to cool down and throw in the peppers and a large spoonful of sugar, turn it round in the fire, moving the pan as with the pilpil.
Mounting of the dish:
On a piece of toasted ciabatta bread, cover with moderate peppers and place the cod on top.
|
