matias

Approx 4 to 6 servings 2 tablespoons Azouro extra-virgin olive oil 1 large onion, halved and thinly sliced 1 large red bell pepper, seeded and diced 4 garlic cloves, thinly sliced 1 teaspoon paprika dulce ¼ teaspoon hot paprika or ground hot peppers to your taste 1 teaspoon ground cumin 2 jar Prunotto whole tomatoes … Read more

Ingredients:-Rustichella d Abruzzo Pappardelle 250g -Golfera Salsiccia Tradizionale 200g -Prunotto Organic Crushed Tomatoes Spicy Arrabiata 340g – Cravero Parmigiano Reggiano 180g -100ml of Red Wine. -20 ml of Olive Oil Method: Begin by cutting the sausages into pieces of 2-3 cm in length. Preheat a large pan over medium-high heat for 2 minutes, then add … Read more

ingredients:   (Serves 4)  250g lamb’s lettuce  2 cooked beetroot (about 300g), thinly sliced  2 Figs  1 crisp apple (like Granny Smith), thinly sliced  Juice of ½ lemon  10–12 fresh walnut halves (or 24 dried ones)  Mini Goat Log 150g  1 tbsp Honey  2 tbsp Edmond Fallot Red Wine Vinegar  Method:   1. Prep the Lettuce: Soak … Read more

Ingredients 1 package of Rustichella orecchiette pasta 2 cans of cooked chickpeas, drained 3 cloves galic sliced 1 shallot sliced 1 sprig rosemary 45ml olive oil 1/2 teaspoon of red pepper flakes Golfera Dolce pancetta, diced sage leaves 60g Isigny butter Salt and pepper to taste Method Sauté pancetta until crispy. Remove pancetta and set aside … Read more

Ingredients – Rustichella Linguini – Pecorino cheese – 240grm of broccoli florets – Sheridans fresh basil pesto Method: Cook the pasta according to the packaging instructions. Meanwhile, steam the broccoli florets. Salute the linguini for a couple of seconds with Sheridans basil pesto and add the steamed broccoli. Serve with pecorino cheese. Tip: Broccoli can … Read more

Ingredients (serves 4 people): 90ml Azouro olive oil 30ml fresh lemon juice or white wine vinegar 1 tsp Edmond Fallot Dijon Mustard 1 Tsp Prunotto Acacia honey ½ tsp. ground black pepper 1 tsp  Achill sea salt 1 pack green beans, trimmed 300g baby potatoes, halved 3 medium boiled eggs, chilled 1/2 english cucumber, cut … Read more

Ingredients: 1 pack Ortiz boquerones (marinated white anchovies) 1 large orange, peeled zest into medium/large strips. 1/2 jar Prunotto Tomato Confit 3 garlic cloves, minced 50g Azouro Galega Olives 60ml Azouro olive oil 1 Tbsp. Fallot red wine vinegar 1 to 2 shallot, thinly sliced lengthwise Pinch Achill sea salt Bread, toasted Method: Arrange the … Read more

Ingredients 8 garlic cloves, divided 150 grams of sourdough or other crusty bread, crust removed, cut into 1-inch pieces (about 2 cups) 1 teaspoon finely grated lemon zest Aprox 80 ml (or more) olive oil 4 tins 50g Ortiz Anchovies in Olive Oil ½ teaspoon crushed red pepper flakes 1 table spoon lemon juice, plus … Read more

Ingredients: 3 Tbsp. Odysea extra-virgin olive oil 1 tsp Odysea Balsamic Glaze 3 Tbsp. wine vinegar 1 English cucumber, coarsely chopped 1 medium green bell pepper, ribs and seeds removed, thinly sliced 1 small red onion, thinly sliced 300g tomatoes, preferably a mix of sizes, halved, quartered, or sliced 100g Odysea Big Greek Kalamata Olives … Read more