[et_pb_section fb_built=”1″ _builder_version=”3.22″ custom_padding=”7px|||||”][et_pb_row _builder_version=”4.9.9″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”8px|||||”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.9.9″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” hover_enabled=”0″ sticky_enabled=”0″]
Today we bring you our EVOO Menu of the month, from the hand of the cook Lorena Palacios @onceuponafoodie.
Lorena, is a person who was born with a passion for food from a very young age. She does not come from a family of cooks, but she has always been curious about food.
A passion that he grew and cultivated until he became a food designer and gastromarketing specialist.
Lorena is young and descends from Cinco Olivas. As a company, we are committed to young, innovative and local people who like to work with Aove and quality.
Today we have the pleasure of having her with us cooking the EVOO Menu of the month with our Almazara Artal oils.
If you want to know more about Lorena Palacios, visit her website. You will be surprised!
[/et_pb_text][et_pb_text _builder_version=”4.9.9″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”]
Ajoblanco of melon, mint and EVOO, with Km0 and seasonal products. Fresh, fruity and delicate.
INGREDIENTS
– 90-110 gr of Empeltre extra virgin olive oil from Almazara Artal
– 200 gr of raw peeled almonds
– 1 or two cloves of garlic according to size and taste
– 3 glasses of cold water
– Two tablespoons (or more to taste) of sherry vinegar
– Salt
– Half a melon from the orchard
– A handful of mint
This melon ajoblanco cream soup is very easy to make and you will love how soft and delicate it is and how well it goes well in summer. It is as easy as putting all the ingredients in a food processor and blend! If you do not have a food processor you can use a blender perfectly. In this case I advise you to make batches (since there is a lot of volume) and to add the oil in a trickle so that it emulsifies little by little 😉
You will see that the mint gives it a very nice aromatic touch, you choose how much to add!
What is clear is that the key here is a good olive oil… Apart from the fact that it will be much healthier, it will give us much better aromas and a perfect final consistency. If you see that the final result is too liquid, add a little more oil to emulsify the cream.
You should have a fine white cream, well bound. It is normal to notice mini lumps of almonds in the mouth, that’s right, but no mega pieces floating around! Chop it well until it is smooth 🙂
Once you have it stored in the refrigerator and let it cool. To consume, serve with a drizzle of Almazara Artal’s empeltre oil and decorate with mint leaves. Enjoy!
[/et_pb_text][et_pb_video src=”https://www.youtube.com/watch?v=7zm036_Wd1o&ab_channel=AlmazaraArtal” _builder_version=”4.9.9″ _module_preset=”default”][/et_pb_video][et_pb_button button_url=”https://almazaraartal.com/tienda/” url_new_window=”on” button_text=”¿Quieres disfrutar los beneficios del mejor Aceite de Oliva Virgen Extra? Haz clic” button_alignment=”center” _builder_version=”4.9.9″ _module_preset=”default” custom_margin=”49px||60px||false|false”][/et_pb_button][et_pb_text _builder_version=”4.9.9″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”]
Pizza made of dough fermented for 12 hours with a different pesto, olives, artichokes and burrata.
INGREDIENTS
– For the pizza dough (Recipe by Jordi Morera, World’s Best Baker 2018)
– 315 g of strong flour
– 35 g of durum wheat semolina
– 4 g of fresh yeast (alternatively, 1.5 g of dry yeast)
– 7 g of salt
– 265 g of water
– For the pesto
– Two handfuls of fresh basil
– One teaspoon of thyme
– One teaspoon of lemon thyme
– 50-60ml of Almazara Artal Extra Virgin Olive Oil Arbequina
– One small piece of Parmesan cheese
– 1 garlic or half if it is very large
– Salt
– One teaspoon of lemon juice
– Two handfuls of raw and unsalted cashew nuts – One teaspoon of lemon juice – Two handfuls of raw and unsalted cashews
– The toppings
– Dead olives from Aragón
– A can of artichoke hearts
– A burrata
– Arugula
– Lamb’s lettuce
– The peel of a lemon
– Two tablespoons of Arbequina Extra Virgin Olive Oil from Almazara Artal
– Salt
Let’s go with the second course! A pizza with homemade dough, fermented for 12 hours, like the real ones, which feels much better and is a thousand times tastier!
Let’s start making the dough, I know it costs a little more work than buying a commercial one but it is really worth it. In addition, you can make batches of more quantity and leave them frozen for when you need them. The best thing to do is to plan that we will make the pizza and make the dough the day before.
In a bowl, mix the dry ingredients of the dough, flour, semolina, yeast and salt. We will add the water little by little as the dough requires. The goal is that there is neither flour nor loose water, so I recommend adding the water little by little because sometimes it can happen that we have a little bit of liquid left over.
Once we have the dough, we will let it rest for 15 minutes covered with a kitchen towel.
We return to our dough, now we will knead it. Try not to add flour until you have worked it a little, because you will see that as you work it it will take shape.
It is about making folds on it, in this way we activate the gluten and therefore the elasticity. Once we have it, we let it rest for another 30 minutes.
After 30 minutes of rest, you will see that the dough has risen. Now we just have to divide it in two, try to make it more or less the same weight, and make the final round. For them, you have to make a cylinder with the dough, leaving it very smooth, and then another cylinder to the opposite side. Finish by balling the dough and we have it ready for its final rest.
Take a bowl and add arbequina EVOO from Almazara Artal, this way the dough will not stick. Also, soak your hands in the EVOO and spread it on the dough, the oil will protect the dough from crusting and will also give it a nice saloncito.
Now cover with plastic wrap and let stand in the refrigerator for 12 hours.
After fermenting all night you have your dough ready to stretch. Just use your fingers and start shaping your pizza. Don’t worry if it’s not perfect, it doesn’t need to be! something or someone is? 😉
Preheat the oven to maximum temperature and meanwhile we are going to make our pesto.
In a blender glass, mix all the pesto ingredients and blend. If you see that it is too liquid, you can add more cashews. Cover the base of our pizza with the pesto.
Now it is time to add the toppings, artichokes and olives. The rest will be added raw.
I advise you to bake the pizza in the base of the oven for the first few minutes, and once the dough is golden brown put it in the center to cook the rest of the ingredients. The time depends a lot on the oven, between 10-17 minutes.
Once the pizza is golden brown and crispy, add the burrata in small pieces. Dress arugula and lamb’s lettuce with Artal’s Arbequina EVOO and the lion’s skin that we had reserved and add them to the pizza.
Finish with a little more pesto spread on top of the pizza.
Olio santo! Questa pizza è davvero un piacere
[/et_pb_text][et_pb_video src=”https://www.youtube.com/watch?v=EQhLwu0-dqI&ab_channel=AlmazaraArtal” _builder_version=”4.9.9″ _module_preset=”default”][/et_pb_video][et_pb_text _builder_version=”4.9.9″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”]
Bread with chocolate, Aove and salt
INGREDIENTS
– 125 ml of whole milk
– 125 ml of liquid cream 30%
– 2 egg yolks
– Choose your sweetener: 50 gr of white sugar / 40 gr of brown sugar / 2 tablespoons of erythritol / 1 tablespoon of sucralose / Dates to taste
– 200 g of dark chocolate of minimum 72%
– Sliced bread without crust, I use wholemeal
– AOVE arbosana from Almazara Artal
– Salt flakes
Let’s go with dessert gentlemen, sweet moment and the favorite of many people. And this time I’m going to pull nostalgia and I’m going to reverse one of the most typical snacks of our parents or grandparents, bread with chocolate, oil and salt. It is a dessert that raises passions, one of those that make you look like a real chef, and the best thing is that it is easy to make and the ingredients are healthy. It has it all! Let’s get started.
Heat the cream, milk and the sweetener of your choice until it boils, whisking well. Add the mixture over the egg yolks and stir well with a whisk. Once well blended, gradually add the chopped chocolate.
Work the dough until it is very thin and homogeneous. Filmalo to skin, ie, stuck to the dough, and reserve in the refrigerator at least 4 h.
With the help of a rolling pin we will flatten the bread (I really always use the plastic wrap as a roller hehe) until it is very thin.
With the help of an accessory to spray the oil, we load it with Arbosana EVOO from Almazara Artal and spread it on the bread (if you don’t have this accessory, spread the bread with oil as much as possible).
Now cut the bread into rectangles and bake in the oven at 200º until golden brown. Be careful, they are done very quickly! Set aside.
After the 4 hours of refrigeration, we are going to tie our dessert. Make a quenelle with the chocolate cream (a quenelle is the name given in cooking to an almond-shaped ball of a cream, ice cream, puree…) and place it in the center of the plate.
A little trick to make the quenelle come out better is to heat the spoon. I do it by dipping it in hot water and drying it well before putting it in the chocolate.
Choose a piece of bread (I would have more bread on hand because it flies hehe) and place it next to the chocolate. Finish with a few flakes of salt and a good splash of AOVE arbosana from Almazara Artal on top of the chocolate, the bread and the rest of the dish.
Michelin star dessert in one morning!
[/et_pb_text][et_pb_video src=”https://www.youtube.com/watch?v=w_v04IiSG2o&ab_channel=AlmazaraArtal” _builder_version=”4.9.9″ _module_preset=”default”][/et_pb_video][/et_pb_column][/et_pb_row][/et_pb_section]
