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How to Cook Perfect Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad

Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad. Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad with pequi vinaigrette recipe. Place the palm heart, the confit tomatoes, the watercress sprouts, the pequi vinaigrette and the shrimp on a serving dish. Finish it off with a few drops of Extra Virgin Olive.

Ready to eat directly from the jar, Roland Sun-Dried Tomatoes are a quick and foolproof way to add intense tomato flavor to salads and cold and hot pasta dishes. Low Price Spanish Olive Oil /Quality Olive Oil from Spain. About products and suppliers: Welcome to the massive selection of pure, extra-virgin, and high-quality. olive oil price in spain. at Alibaba.com for all your cooking needs as an individual or an entity. You can have Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad using 24 ingredients and 7 steps. Here is how you cook it.

Ingredients of Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad

  1. It’s 11 of oz. of tinned palm hearts.
  2. You need 6/8 of shrimp.
  3. You need 1 of tbsp. of lime juice.
  4. Prepare 3 of tbsp. of pequi vinaigrette.
  5. It’s 4 of tbsp. of Extra Virgin Olive Oil from Spain (3 tablespoons to marinate the shrimp and 1 tablespoon to cook the shrimp).
  6. It’s 2 of tsp. of pepper.
  7. Prepare 2 of tsp. of salt.
  8. Prepare 10 of units of confit tomato.
  9. You need 4 of tsp. of watercress sprouts.
  10. You need of For the tomato confit:.
  11. It’s 1 of cup of Extra Virgin Olive Oil from Spain.
  12. Prepare 7 of oz. of dried tomatoes.
  13. Prepare 2 of tsps. of salt.
  14. Prepare 2 of tsp. of pepper.
  15. You need 1 of spring of rosemary.
  16. You need 1 of spring of thyme.
  17. It’s 1 of bay leaf.
  18. Prepare 1 of clove of garlic.
  19. You need of For the pequi vinaigrette:.
  20. You need 1 of cup of Extra Virgin Olive Oil from Spain.
  21. Prepare 2 of tbsp. of lime juice.
  22. Prepare 1/3 of cup of canned pequi.
  23. You need 2 of tsp. of salt.
  24. You need 2 of tsp. of pepper.

In particular, tomato-oil interactions during cooking, fish canning in EVOO, meat marinated in EVOO before cooking and roasting and frying in EVOO are examined. The interactions between EVOO antioxidants and flavours with milk proteins are also briefly discussed. Savory Olive Oil from Spain blends with herbs and meets halibut for a lush fish dish. Featuring grilled then chilled garden vegetables and Arbequina Extra Virgin Olive Oil from Spain.

Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad instructions

  1. Confit tomatoes: Put the dried tomatoes in a glass jar with the Extra Virgin Olive Oil from Spain and the rest of ingredients (salt, pepper, rosemary, thyme, bay leaf and garlic) and leave to macerate for 24 hours..
  2. Pequi vinaigrette: Put the pequi in a blender with the lime juice, the salt and the pepper. Blend it until you get a fine puree. Slowly add the Extra Virgin Olive Oil from Spain until you get an emulsion..
  3. Salad: Marinate the shrimp for 10 minutes in the lime juice, a tablespoon of Extra Virgin Olive Oil from Spain, salt and pepper..
  4. Cut up the palm heart. Set aside..
  5. Set out the shrimp in a frying pan with Extra Virgin Olive Oil from Spain..
  6. Place the palm heart, the confit tomatoes, the watercress sprouts, the pequi vinaigrette and the shrimp on a serving dish..
  7. Finish it off with a few drops of Extra Virgin Olive Oil from Spain..

We can name the extra virgin olive oil of Casa de Santo Amaro as Farm Olive Oil, since from olive production, olive oil extraction, packaging and commercialization of the final product, everything is done on the Farm, and in this way we can in- clude them inside the Farm-to-Table concept. Wine dried tomatoes in extra virgin olive oil kg. Artichoke hearts, diced sun dried tomatoes in sunflower oil, grilled artichokes in sunflower oil, sundried tomatoes in balsamic vinegar, green. These fresh tomatoes are slightly oven-dried and preserved in extra virgin olive oil. Perfect as starters and side dish.

By Maggie Chung

I love to cook. Everything looks delicious!!!

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