CREAM OF PUMPKIN, CARROT AND ORANGE TO ARBEQUINO

Castillo de Canena Coupage 2005 Olive Oil
Arbequino Castillo de Canena Family Reserve Olive Oil
1 chopped onion
½ kilo of peeled carrots, in slices that are not too small
½ kilo of peeled pumpkin in pieces
1,5 litre of vegetable broth (we use Aneto, but any will do)
300 ml of orange juice
Salt and pepper
150 ml of liquid cream
3 spoons of chopped chive
1 package of cheese and nuts tortellini (optional)

Heat a reasonable amount of Coupage 2005 in a large ladle, add the onion, braise until it is soft but without it acquiring colour. Add the carrot and pumpkin, cover the ladle and cook at a moderate heat level for 10 minutes.

Add the vegetable broth and continue cooking, cover for approximately 30 minutes until the vegetables are soft.

Grind the soup in the robot, being careful to add little broth, because then we will mix it with the juice and the cream.

Return the cream to the ladle and mix it with the orange scraping, the juice, cream, salt and pepper.

Heat water in a pot and when it begins to boil, scald the tortellini. Take out and paint with Arbequino Family Reserve oil and cover with humid kitchen paper so that they do not dry.

Mounting of the dish:

Place two or three tortellini at the bottom of the plates. Serve the soup very hot on top and sprinkle with chive and some Arbequino oil.

ARBEQUINO OIL AROMA LENTILS WITH FOIE

Lentils prepared with vegetables, garlic and salt only
A fine amount of Arbequino Family Reserve
“Mit cuit” foie
Maldon salt
4 onions
1 spoon of sugar
2 spoons of Castillo de Canena "Coupage"

Prepare the lentils with vegetables in the traditional way, remove the vegetables and reserve.

Cut the onion into julienne strips, cook at medium-strong fire in the 2 spoonfuls of oil for approximately one hour so that it takes on a golden texture without burning. Towards the end, add the sugar so that it is caramelised .

Cut the foie into slices.

Mounting of the dish:

The lentils must be strongly heated, remove and throw in some Arbequino Family Reserve.

In each deep plate, place some onion, then put a slice of foie on top with Maldon salt and surroundings the lentils.