OLIVOSDECO
MARINADA FOR EMPEROR
Or Marinar TUNA the fillets of virgin extra olive oil fish abundant, mixed with 2 spoonfuls of lemon and Lima just expressed, garlic, pricked small onion, salt and pimienta. After one or two hours, to extract the fish of the marinada one and to roast it or to freir it To cook certain amount of haricot beans, until they are tender. To slip well and to mix with just perforated perejil and a little garlic, if it is desired. To ripen and to remove together all. To flavor with abundant extra olive oil virgin or perfumed and to serve with roasted meat or the grill.
OLIVE OIL HARICOT BEANS BRUSCHETA WITH TOMATOS
To toast heavy slices of round bread of payés, to cover with rodajas of tomato and to roast to the grill. To add salt and to there be dew with virgin extra olive oil. To adorn with hojitas of basil. To prick or to beat 900 gr.. of mature tomatos and great pepper without seeds, 2 teeth of garlic, a heavy slice of bread in soaking and 1 onion, until obtaining a homegenea paste. To add to 120 mililiter Of virgin extra olive oil and a little vinegar, to ripen to the pleasure. To cool until its use.
GAZPACHO TAGLIATELLE WITH LETTUCE CATERPILLAR
and RICOTA 330 Batir gr.. of ricota with 6 spoonfuls of olive oil until obtaining a homogenous mixture. To cook to the point tagliatelle organic in boiling water. To slip and to mix with 2 spoonfuls of the water to cook, a good handful of divided leaves of lettuce caterpillar and an oil spurt. To serve with the mixture as ricota like cover. To mix balsamic vinegar of good quality with olive oil perfumed with lemon, salt and pimienta. This dressing adds to interest to a green salad basic
DRESSING OF LEMON CAKES OF HAZELNUTS and 65 SPANISH OLIVE OIL
To beat mililiter of extra virgin oil with 50 sugar g, the juice of 1 orange and a little brandy. To mix the result with 100 g of flour, 40 g of worn out hazelnuts and ˝ cucharadita of cinnamon ground until obtaining a paste signs but soft, adding a little water if it is necessary. To form discs and to hornear to average temperature of 15 to 20 minutes until they are done and gilded well. To serve lonchas fine as a strong cheese as the pecorino sprinkled with just worn out extra virgin olive oil and pimienta or perforated grass and round bread very well.
CHEESE WITH OLIVE OIL GAZPACHO
In a picadora or 900 beater to put g of mature tomatos, and great green pepper without seeds, 2 teeth of garlic, a heavy slice of bread put in soaking and a onion. To itch or to beat until it is left everything very fine. To add to 125 mililiter of virgin extra olive oil and a little vinegar and to ripen to the pleasure. To cool until its use. To serve with small earthen bowls as pricked tomato, cucumber, green pepper, hard onion and eggs like support. To cook to the point about 500 g of espaguetis in salty boiling water. Meanwhile, to clear the thorns to 2 salty anchovies (or 4 or 5 oil tin anchovies), to wash them, to prick them and to put them in a frying pan with 6 spoonfuls of olive oil and 1 tooth of perforated garlic. To skip to slow fire and to add the greater black possible amount of trufas. To continue the baking during 2 minutes. To slip the paste completely and to mix with the olive oil. Finally, to spill the sauce of trufas superficially
. ESPAGUETIS TO THE NORCINA HOT SALAD OF ROVELLONS and PANCETA
100 Freír g of panceta cut in daditos in a slow fire frying pan until he is crujiente. To retire it of the fire and to reserve it. To slip most of the bare and perforated 2 fat and to skip chalotes until they are gilded. To add 225 g of?rovellons? clean and cut in quarters and 40 g of pinions. To skip everything until it begins to gild themselves and to mix with the panceta. In the same frying pan to warm up 7 spoonfuls of extra virgin olive oil and to add a spoonful of lemon juice and 2 spoonfuls of vinegar of red wine. To mix different leaves from salad with the panceta?rovellons? and the hot seasoning. To serve immediately with pimienta black re
HOT SALAD OF ROVELLONS and PANCETA 100
Freír g of panceta cut in daditos in a slow fire frying pan until he is crujiente. To retire it of the fire and to reserve it. To slip most of the bare and perforated 2 fat and to skip chalotes until they are gilded. To add 225 g of?rovellons? clean and cut in quarters and 40 g of pinions. To skip everything until it begins to gild themselves and to mix with the panceta. In the same frying pan to warm up 7 spoonfuls of extra virgin olive oil and to add a spoonful of lemon juice and 2 spoonfuls of vinegar of red wine. To mix different leaves from salad with the panceta?rovellons? and the hot seasoning. To serve immediately with pimienta black just ground. To soften in water a very heavy slice of bread without crust during 15 minutes. To slip, to dry and to put in a picadora with 100 fresh g of huevas of codfish without skin or smoke signals, and 2 or 3 chalotes very fine mincemeats. To itch together all, to add the juice of 1 lemon and to ripen to the pleasure. With the apparatus in operation, to add gradually of 5 to 7 spoonfuls of extra virgin olive oil.
TARAMASALATA FISH TO THE FURNACE TO THE PAPILLOTE
To fill up any class of drained small white fish with a handful of romero, and a tooth of cut garlic and you leave. To add 1 spoonful of olive oil and to surround in aluminum paper. Hornear to 180ş C during 25 minutes. Once fact, to clear the skin and the thorns, to there be dew with olive oil and to serve immediately. To cook fresh green beans until they are tender and to cook to the steam the same amount of new potatoes with skin. To slip and to mix vegetables and to ripen with extra virgin olive oil with a lemon juice spurt, you leave and pimienta and perforated grass. To let rest and serve tibia or fries. To modify the flavor varying the grass.
SALAD OF GREEN BEANS AND POTATOES EGGPLANT BREAD
To prick thickness 1 eggplant, 1 green pepper and 1 great onion. To add 1 tooth of perforated garlic and to cook to slow fire with 3 or 4 spoonfuls of extra virgin olive oil during half an hour. To do puré the mixture and to add 3 dangerous great eggs 1 heavy slice of bread without crust, softened in milk. Hornear in a source lubricated to average temperature during 45 minutes. To serve with the sauce of tomato fried with a little as oil, red pepper and fresh mixed grass and fact puré.