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Main courses

Stuffed aubergines with Biodynamic EVOO

14 July 2014

Ingredients: 3 aubergines 500 ml semi-skimmed milk 50 g Corn flour Sea ​​salt 2 or 3 Tablespoons of Biodynamic Extra Virgin Olive Oil Castillo de Canena Freshly ground pepper 5 colors pepper just milled 50 g Butter Minced beef 1 chopped onion 100 g Parmesan cheese 300 g Bolognese Sauce or tomato sauce Preparation: - Prepare a bechamel with the milk,... Read more

Sea trout with almond puree – Iberica Restaurant (London)

09 July 2014

Delicious sea trout with our Oak Smoked Arbequino Olive Oil At the superb restaurant IBERICA, in London, chef Cesar Garcia prepares sea trout in a different and delicious way and, what's the best,... he wanted to share his recipe with us through its publication in the Time Out London! It is a sea trout with the touch of our Oak Smoked Arbequino Olive Oil on a puree of almonds. In this link... Read more

Cod confit in our Oak-Smoked Olive Oil (Easter menu)

14 April 2014

INGREDIENTS: • Cod. • Castillo de Canena oak-smoked oil. • Watercress. • Salt in scames   PREPARATION • Place the cod in a pan with the oak-smoked oil and con1 t at 93º for 9 minutes. • Place the cod con1 t on a bed of watercress on the plate. • Sprinkle over some salt in scames to... Read more

Grilled asparagus with a poached egg in our Oak-Smoked Olive Oil (Easter menu)

14 April 2014

INGREDIENTS • Asparagus. • Egg. • Castillo de Canena oak-smoked oil.       PREPARATION • Griddle the asparagus. • Poach the egg at 90º. • Place on top of the asparagus and... Read more

Castillo de Canena Thanksgiving Recipes

26 November 2013

Roasted Brussels Sprouts with Castillo de Canena Family Reserve Picual Extra Virgin Olive Oil Ingredients: Serves: 6 1 (500g) bag Brussels      sprouts, ends trimmed and yellow leaves removed 3 tablespoons of Castillo      de Canena Family Reserve Picual Extra Virgin Olive Oil 1 teaspoon salt 1/2 teaspoon freshly      ground black pepper Method: Prep:15min  ›  Cook:45min... Read more


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