* 1 kg Tomatoes
* 60gr Spring onion
* 40gr pickled cucumbers
* 35gr pickled onions
* 15gr capers
* 1 egg, boiled
* 1 tablespoon of “Louit” type mustard
* 1 tablespoon of Lea&Perrins sauce
* 50gr Borges Extra Virgin Olive Oil
* Borges Balsamic Modena Vinegar
* Borges Harmony Oil
* Tabasco sauce
* Black pepper
* 2 egg whites
- * Serve a portion of 100gr. per person shaping it using a round mould.
Step by StepDetach the pulp of the tomatoes removing all the seeds. Extract all the water from the pulp by pressing it with your hands.
Finely chop the onions, pickled cucumbers, pickled onions, capers boiled eggs and tomato. In a bowl, put some mustard, Lea & Perrins sauce, salt, pepper, a few drops of Tabasco and the olive oil drop by drop, slowly emulsifying the mix. Once you get a thick sauce, add the egg yolks and the rest of ingredients stirring well until creating a thick mixture.
Kids in the kitchen? Of course! Here’s a simple recipe you can make with your little terrors. So, …
You’ve probably tried dozens of pesto sauces, but how about walnut pesto? We’d like to share a f…
Place the timbale in the centre of the dish and garnish with cherry tomatoes, sautéed green asparag…
Using a baking round ring, place the sir-fry in the centre of the dish leaving out some raisins and …
Serve on a dish with Arabic bread or baguette bread slices. Leave a bottle of olive oil on the table…
From a special selection of the highest quality olives cultivated under the Mediterranean sun, with all their …
A highly fruity variety with a bitter, often spicy finish. Notes of ripe fruit and a delicate green almond fla…