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REZEPTE

Orange and Cod Salad with Plancton Olive Oil

06 April 2020

INGREDIENTS 4 oranges 2 strips of salted cod 1 can of smoked sardine 1 sweet white onion Extra virgin olive oil Biodynamic Arbequina Arbequina & Plancton Olive Oil     PREPARATION Cut all ingredients (cod, sardines, orange, onion) into small squares. Let them macerate during few hours with our Arbequina Biodynamic Extra Virgin Olive Oil. After... Read more

Anna Chiarini: Poached Eggs & Patacones with Roasted Tomato&Almond Pesto and Cilantro, Lime&Avocado Spread

18 February 2020

Anna Chiarini presents with us this dish that combines the typical South American and Mediterranean flavors. It’s delicious and rich in nutrients. Avocados are an excellent source of monounsaturated fat, fiber, vitamin E, folate, iron, copper and potassium. Egg yolks are rich in fat soluble vitamins A, D, E and K. Tomatoes are a great source of the antioxidant lycopene, vitamin C,... Read more

Castillo de Canena EVOO with Caviar Paris 1925 receipts

14 February 2020

We have prepared 12 recipes with caviar for the 12 months of the year. These are delicious combinations of our Olive Oils with Caviar Paris 1925 receipts   We invite you to spend the year among the delicious pearls of the ocean. A mix of recipes for appetizers, or main dishes so versatile, that you'll want to try!   Roasted potatoes with sour cream, caviar & arbequino... Read more

Anna Chiarini: Pumpkin Tortelloni with Duck & Truffle Ragù (“Cappellacci di zucca alla ferrarese”)

07 February 2020

* “Cappellacci di zucca alla ferrarese” are one of the main pillars of the cuisine from Ferrara in Emilia Romagna (Italy). There are other versions of pumpkin cappellacci - for example in Mantova they are made with amaretti and mostarda. No matter which version do you prefer - cappellacci di zucca are the soul of Emilia Romagna. *Usually they are served with butter and sage or meat... Read more

Chestnut trofie with purple carrot pesto, chanterelles & green asparagus

31 January 2020

Trofie are a typical pasta from the region of Liguria in Italy. Using chestnut flour increases the nutritional flavor of pasta, and gives it a slightly sweet and nutty flavor. Carrots are a very good source of beta-carotene, fiber, vitamin K, potassium and antioxidants. Asparagus is rich fiber, folate, vitamins C and vitamin K, while chanterelles are high in B complex... Read more