matias

Ingredients: Preheat your oven to 180°C. Cut 1 large cauliflower (around 800g) vertically into 4 slices. Spread the slices on a parchment-lined baking tray. In a mixing bowl, combine olive oil, sea salt, freshly ground black pepper, garlic, onion, and thyme. Pour the mixture over the cauliflower on the tray. Roast for 15 minutes, then … Read more

Ingredients Method Heat 3 tablespoons of olive oil in a large pan over medium-high heat. Add the chickpeas and 1 tablespoon of Odysea Spicy Ajvar Meze, cooking for 6–8 minutes while stirring occasionally, until the chickpeas are crisp and golden. Season with salt and set aside to cool. In a large mixing bowl, combine the … Read more

Ingredients For the Dressing Method Begin by combining olive oil, lemon juice, sumac, freshly ground black pepper, and a crushed garlic clove in a medium bowl. Allow the mixture to sit for five minutes to infuse, then remove and discard the garlic. Add the sliced onions and sauté them briefly in a hot pan for … Read more

Ingredients: Method:In a small saucepan over medium heat, reduce the red wine vinegar until slightly thickened. Add the thyme sprigs, grated garlic, salt, and red pepper flakes. Let the mixture simmer gently, swirling the pan occasionally, for about a minute until fragrant. Pour the warm vinegar mixture over the torn mozzarella and sunblushed cherry tomatoes. … Read more

Ingredients: Method:In a large bowl, combine the white wine vinegar, sea salt, black pepper, and 2 tablespoons of water. Add the melon and toss gently to coat. Let it sit at room temperature for at least 30 minutes to lightly pickle and absorb the flavors. When ready to serve, remove the melon from the pickling … Read more

Ingredients: Method:Preheat your oven to 180°C . Toast the shelled pistachios on a baking sheet for 5 to 8 minutes, until golden and fragrant. Let them cool, then finely chop. Slice about half inch off the tops of the tomatoes and set the tops aside. Scoop out the centers with a spoon, reserving the pulp … Read more

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