Asadillo: Peppers in EVOO Dehesa El Molinillo and bonito belly fillet IngredientsElaborationPresentation 2 red peppers 5 ripe plum tomatoes 1 sliced clove of garlic Salt and black pepper Cumin (optional) Bonito belly fillet EVOO Dehesa El Molinillo Toasted croutons Fresh young leaves Coat the red pepper with EVOO Dehesa El Molinillo and add salt and…
Artichoke Confit in EVOO Dehesa El Molinillo IngredientsElaborationInformation EVOO Dehesa El Molinillo, 1 bottle of Reserva Familia (Coupage is also suitable) 8 artichokes 1 sprig of rosemary 2 cloves of garlic Salt Black peppercorns 1 lemon Remove the hard outer leaves from the artichokes, leaving the smooth heart. This recipe uses the hearts, but you…
Stir-fried squid and young garlic shoots, sautéed with EVOO Dehesa El Molinillo Navalices IngredientsElaborationPresentation 4 clean squid 1 bunch of young garlic shoots, cleaned and chopped to 1 cm thick Salt flakes Freshly ground black pepper 1 teaspoon oyster sauce Fresh grated ginger 1 tablespoon soy sauce 2 tablespoons sherry vinegar 4 spoons of EVOO…
Sturgeon loin fillet, Imperial Beluga caviar and egg yolk emulsion with EVOO Dehesa El Molinillo A recipe with personality and character due to the essential value of each product and the result of their fusion. An excellent synergy is created between the sturgeon roe and loin fillet, using only the centre to give it a…
Poached egg with truffles and cod tripe in EVOO Dehesa el Molinillo IngredientsElaborationPresentation Fresh eggs, farm-raised if possible Cod tripe, desalted previously for 24 hours, salted to taste 2 litres mineral water 1 spoon vinegar Fresh truffle to taste Salt, freshly ground black pepper, 1 bay leaf, … 1 hard onion 1/2 red pepper 2…
BK-DO Our BK-DO (bocado, Spanish for bite) of Imperial Beluga caviar, salmon and cream of citrus fruits with EVOO Dehesa El Molinillo Tradición. IngredientsElaborationPresentation 2 slices English farmhouse bread 2 slices very fresh natural salmon Finely chopped dill 20 g Imperial Beluga caviar 1 tablespoon of EVOO Dehesa El Molinillo Reserva Familia The juice of…
Cod confit in EVOO Dehesa El Molinillo and spinach in cream with a touch of Pedro Ximénez Recipe based on the result of submerging quick-cooked foods, that preserve all the protein of two products such as cod and spinach. Here our EVOO Dehesa El Molinillo Navalices plays an important role; its inherent characteristics give us…
Ajoblanco and EVOO Dehesa El Molinillo Considered the mother of gazpachos and also called gazpacho blanco or white gazpacho due to its humble origins as it has long been made based on staples that are always found in any home. It is one of the oldest recipes of Spanish cuisine, typical of Andalusia and Extremadura,…
RAFF TOMATOES with drops of Dehesa el Molinillo Coratina EVOO Pure essence and unique flavour. One of the most highly appreciated gems of Almería, a land we love. We want to highlight the idea that there is no need to search for or disguise products that already are in themselves a sign of gastronomic success…
CAVIAR LENTILS, clams, romesco sauté and EVOO Dehesa El Molinillo Recipe high in fibre and potassium with various benefits for the body. This dish is full of flavour and a gastronomic gem in our everyday diet. Dehesa El Molinillo recommends @legumbresguillermo and @ecoalia, for any recipe of theirs in conjunction with our EVOO Dehesa El…
