Recetas archivo - Page 16 of 24 - Castillo de Canena

Bimis, asparagus and boiled broccoli with vinaigrette

Recipe of boiled bimis, asparagus and broccoli with extra virgin olive oil vinaigrette and sweet soy sauce.

Boil the broccoli and asparagus and set aside.
We will prepare the vinaigrette mixing AOVE First day of harvest Arbequina, toasted sesame and sweet soy sauce.

Anna Chiarini's recipe: Red beetroot wraps with couscous, apples and roasted pumpkin base with Extra Virgin Olive Oil - Arbequina Family Reserve.

Preheat the oven to 180°C (360°F). In a bowl mix the wheat flour and red beet juice.
Then create small balls of dough and roll them out on a well-floured surface.
Bake the result for 5-7 min and set aside when ready.
Cut the pumpkin into large chunks and bake at 180°C (360°F) for about 45 minutes - 1 hour. Scoop out the pulp from the peel and mix it with the olive and salt until you get a smooth consistency suitable for a spread.
Meanwhile, boil the couscous in salted water, place in a bowl and season with sumac, turmeric and our olive oil to taste.
Later, take a wrap dough and add the pumpkin cream, followed by the couscous, apples, radicchio and khale.
Spread the filling in a line, leaving enough space to fold the wrap. Fold in the sides, but don't let them touch each other. Holding the two side flaps, pull the bottom flap up and then continue rolling carefully, until it is secure.

Anna Chiarini's recipe: Pumpkin tortellini with duck ragout and truffles ('Cappellacci di zucca alla ferrarese').

To prepare the filling for the tortellini, start by cutting the pumpkin and baking it for one hour at 180ºC. Separate the pulp from the rind and pass it through a sieve. Then place in a bowl.
When it has cooled, add the Parmesan cheese, breadcrumbs, nutmeg and salt. Mix everything together and set aside.
For the dough, start by kneading the flour together with the eggs and salt, until it has a smooth and homogeneous consistency. Roll out the dough on a surface (never too thin because it could break), and cut out squares of about 5 cm.
Next, spoon the filling into the centre, fold it into a triangle and glue the ends together with water.
Finally, cook the tortellini in a pot with water and salt, and remove them when they float with the help of a slotted spoon.
Meanwhile, finely slice the duck breast. Caramelise the shallots and then add the duck. Let the meat get a little crispy.
Finally, add the truffle.

Recipe for cooking a cold sea bass with champagne with Extra Virgin Olive Oil - Reserva Familiar Picual Castillo de Canena.

We make a "short broth" which mainly contains leek, carrot, onion, fresh herbs, rosemary, a little celery.
Let it cook for a few minutes and introduce the sea bass with its skin and all.
Turn off the heat and let the broth cool with the sea bass in it. We will see that when we take out the sea bass, the skin is perfectly removed.
Fry the shallots with EVOO. When they are golden brown, add a glass of champagne.
On the other hand, we make a traditional mayonnaise with our AOVE Reserva Familiar Picual.
Mix the sautéed shallot and cava with the mayonnaise. Spread over the sea bass and free of its skin. We can take it cold or if we want it to be hot, we will give it a blow of oven leaving the mixture of shallot, mayonnaise and champagne to toast (it will be gratinized and it will be a soufflé type layer).
As a garnish, we choose onions, which can be simply boiled or can be confit with a little red wine, sugar and a good vinegar.

Baked sea bass with potatoes, tomatoes and lime recipe

First, in a baking dish, put a bed of potatoes with a good splash of AOVE First Day Harvest Picual so that the potato is done in the oven, as it takes quite a long time.
Next, remove from the oven when the potato is a little soft and place a second bed of tomatoes cut into slices on top, as well as some slices of lime.
Finally, put the sea bass with skin on top of all the above and add an additional dash of our AOVE Primer Día de Cosecha Picual. We put it in the oven.
Remove from the oven when the sea bass smells done, and remove the skin. If it is a good sea bass, as are those of Aquanaria, the skin will be removed very easily.
When it's time to serve, put a little bit of sea bass, potato, tomato and lime. Finish with a drizzle of AOVE Primer Día de Cosecha Picual.