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Ali Oli Potatoes
Alioli Potatoes
Boil potatoes and cool them down, cut into large cubes. Dress with Alioli sauce, sprinkle with parsley and pink peppercorns. Serve cold..
Peel and slice garlic, beat up yolks until white, then add oil in drops beating up yolks intensely until the mixture looks like thick mayonnaise, after that you can pour oil in a thin thread. Finally, add garlic, lemon juice and salt according to your taste. If the sauce is too thick, add some soda water or clear water.
Iberica Salad
Iberica Salad
Lay out salad leaves on a big plate, next to the salad in a circle lay vegetables, tuna fish, olives, black olives, decorate with capers, onion rings and a slice of boiled egg. For dressing mix vinegar, oil, salt, sugar to taste. Pour with the dressing before serving.
Asturian Fabada
Asturian Fabada
Soak white beans along with diced ham for a day, then boil at low temperature beans with ham, pork. Sauté sliced onion and pepper in “Maestro de Oliva” extra virgin olive oil, then add them to white beans. The beans must be a bit overcooked but should not fall apart. 10-15 minutes before the end add slices of chorizo and black pudding sausage, salt, pepper and paprika to taste. This must make a thick soup. Serve in earthenware.
Flamenco Pasta
Flamenco Pasta
Cook spaghetti al dente so that the pasta is a bit undercooked inside but not raw. Then drain the pasta but do not rinse it. Add olive oil and leave for 3-4 minutes under a lid. Sauté onions in olive oil, then add black and green olives cut lengthwise and mix quickly. Add cooked spaghetti and tomato sauce, let simmer for a bit, and in the end add halves of cherry tomatoes and chopped parsley. Lay out pasta into a deep bowl with a chef’s fork and decorate with a basil twig.
