Recipes with Olive oil

Red salsa

Cut the tomatoes in both, slice the kernels and the Green stem end off of each boat, cut them into strips and then into small cubes. Arrow onion and garlic and chop it finely. Crack chili peberne and scrape the white grains out. Cut it into tiny cubes. Mix the

Anchoïade (Provencal sardel sauce)

Blend sardellerne. Arrow and chop garlic coarsely and add them along with the other ingredients, except the oil. Oil came in a little at a time while the machine is running. Season to taste with pepper. Served with letkogte vegetables and steamed fish.

Dill pesto

Cut the coarse stalks by cfire. Mix everything with the blender wand or in blender and season with salt and pepper.

Veal carpaccio with pesto and parmesan

Veal Tenderloin cut into thin slices on the slicer or by hand. Arrange the tenderloin slices beautifully on a plate. Stir in half the olive oil and lemon juice in the Green pesto and butter it in a thin layer on the loin. Turn the salad in a dressing of the re

Lynstegt veal with Arugula

Brown veal with garlic, salt and pepper over high heat with olive oil liberally in a teflon pan with large surface. When it almost have had enough – it should not be done – add white wine. It's all sauterer for a short time, for white wine is cooked slightly i

Quail cutlet of Veal Tenderloin with grilled aubergine

Quail cutlet: slice the tenderloin into 24 paragraph á 25 grams medailloner. Low 12 sandwich with a quail breast in, without skin and legs. Spice with salt and wrap into svinenet and FRY for two minutes on each side. Kept warm. Grilled Eggplant: Eggplants, cut

Fish à la Italy

Put the fish in a piece of tin foil and sprinkle with a little salt and pepper. Stir the oil up with garlic, thyme and lemon peel. Rub this mass into the fish. Silver paper closes loosely on the fish, all closures shall be printed well and rolled a little bit.

Cozze alla marinara

The mussels thoroughly rinsed and beards removed. Open the clams are discarded. Pour into pan without wetness and mussels cooked under a lid in 3-4 minutes or until they have opened. the Fund aim from and clams taken up. They do not have opened up, discarded.