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Main courses

Side dishes with our Arbequino olive oil delicately smoked

29 August 2014

To enjoy the latest BBQ this summer… 8-) Roasted Red Peppers Ingredients - Large red peppers - Arbequino olive oil delicately smoked - Fresh chive Preparation - Cover peppers completly with oil - Bake until peppers are done. You will notice it when the skin of the peppers begins to peel or toasted. - Cool them. - Remove seeds from peppers and cut into strips. -... Read more

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


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