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Aperitif

Valentine’s Menu: Puff pastry with pesto of Family Reserve Picual evoo

13 Februar 2018

Ingredients A bunch of basil Puff pastry 100gr pine nuts Grated Parmesan Sugar 2 cloves of garlic Family Reserve Picual EVOO Elaboration Prepare the pesto mixing in a blender the bunch of basil with pine nuts, garlic, parmesan and Family Reserve Picual extra virgin olive oil. Place the puff pastry extended on a squared plate and cover with a layer of pesto. Roll the... Read more

Valentine’s Menu: Avocado humus with First Day of Harvest evoo and crudités

13 Februar 2018

Ingredients 2 matured avocados Nachos 250gr of cooked chickpeas 1 spoon of tahini Toasted sesame for decorating Crudités (carrot, cucumber, cherry tomatoes...) First Day of Harvest Picual EVOO Elaboration Crush the chickpeas in a blender with tahini, avocado meat, salt and our extra virgin olive oil First Day of Harvest Picual. Place in a bowl and decorate with sesame.... Read more

Valentine’s Menu: Cocktail Bellini with Arbequina & Co 03

13 Februar 2018

Ingredients Peach juice Cava Peach liquor Egg whites Arbequina & Co 03 Elaboration Place in a cocktail shaker peach juice, liquor, 20 drops of Arbequina&co 03 and egg whites. Ideally it would be to mix all the ingredients in a ball integrated in the shaker for the perfect mixture. Shake. Complete the mixture with two glasses of cava and serve...Delicious! Click... Read more

Guacamole recipe with Family Reserve Arbequina EVOO

25 Oktober 2017

INGREDIENTS 2 avocados 1/2 onion 1 tomatoes 1 chile 1/2 file Fresh cilantro Salt nachos Castillo de Canena Family Reserve Arbequina EVOO PREPARATION Peel the tomato. Chop the tomato, onion and a little finely chopped cilantro and chili. Peel the avocados and, with a fork, crush the pulp in a bowl. Add a tablespoon of lime juice and if desired, a pinch of... Read more

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


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