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Recipes

Baked scallops with Family Reserve Picual evoo

21 September 2017

Ingredients Scallops Parsley Garlic Salt Castillo de Canena Family Reserve Picual EVOO Preparation With the scallops already cleaned and opened, put them in the oven for a few minutes until they brown a little bit. We'll know it's time to take them out when you start smelling fish. Prepare a dressing with crushed garlic, parsley and Castillo de Canena Family Reserve Picual... Read more

Two Different Steaks Tartar with EVOO

23 August 2017

We bring 2 options to prepare the steak tartar that you will love! Ingredients Tartar 1 Beef tenderloin Minced capers 1 egg yolk Salt Perrins sauce  Castillo de Canena Family Reserve Picual EVOO Tabasco Tartar 2 Beef tenderloin Peppermint Lime zest Mint Salt Castillo de Canena Family Reserve Arbequina... Read more

Tuna Tartar with Wasabi mayonnaise

03 August 2017

Ingredients Tuna Lime Salt 1 egg Wasabi Castillo de Canena Family Reserve Arbequina EVOO Preparation In a narrow blender cup, add a yolk, the lime juice and Family Reserve Arbequina extra virgin olive oil. Begin beating the yolks at the base of the cup and slowly move upward until the mixture becomes emulsified. Add salt and wasabi to taste. We have the cold tuna in cubes... Read more

Zucchini zoodles with Biodynamic Picual EVOO

03 August 2017

Ingredientes Zucchini Chopped basil 1 chopped garlic glove Fresh parmesan cheese Castillo de Canena Biodynamic Picual EVOO Preparation Cut the zucchini with the help of a mandolin (you can also buy zoodles already prepared). Cook briefly, until it is al dente. Sauté the garlic with a dash of extra virgin olive oil for 1 minute. Incorporate zoodles of zucchini and chopped... Read more

Tekka Don: Tuna Bowl with Picual EVOO

02 August 2017

Ingredients Tuna thinly sliced or cut into small pieces Cooked Japanese short grain rice Chive White toasted sesame seeds Kizami Nori (shredded seaweed) 5 Shiso leaves (Ooba) Soy sauce 2 teaspoons mirin (sweet rice wine) 1 teaspoon sake Castillo de Canena Family Reserve Picual EVOO Preparation Cook the steamed rice and let it cool slightly. Mix one tablespoon of soy, two teaspoons... Read more