 |
|
|
 |
|
Makes 4 Servings
- 400 g spaghetti
- 150 g green anchovy-stuffed Spanish olives
- 1 small zucchini
- 2 ripe medium tomatoes, peeled
- 2 garlic cloves
- 1Tbs parsley
- 4 Tbs Olive oil
- Salt
|
Chopped finely onion, tomatoes and garlics. Wash zucchini and, "without" peeling, cut it into small cubes. Cut olives into small pieces too. Heat oil in a frying pan and fry onion and garlic lightly until they start browning. Add tomatoes and zucchini. Fry the ingredients lightly 15 min. more. Add olives and parsley, stir and then continue cooking for another
5 minutes. Set aside. Soften spaghetti with salt in boiling water. Drain the pasta and serve it together with sauce. |
|
|
 |
|
Makes 4 Servings
- 300 g cooked peeled chicken
- 150 g green anchovy-stuffed Spanish olives
- 2 ripe medium tomatoes
- 250 g soy beanshoot
- 2 lettuce hearts
- 1 Tbs finely chopped parsley
- 2 Tbs vinegar
- 1 Tbs sugar (level)
- 2 lemons juice
- 1/2 tsp salt
- 10 ml virgin olive oil
|
| |
|
|
Cut cooked chicken into small dices. Wash lettuce hearts and cut into julienne. Rinse soy beanshoots and scald them in boiling water with a bit of salt. After straining, put beanshoots into a salad bowl together with lettuce. Peel tomatoes and cut them into dices. Strain olives. Beat vinegar with lemon juice and sugar. Add olives, tomatoes and chicken to the bowl. Pour the olive oil and mix. Add vinegar, lemon and sugar shake to the salad. Toss it and garnish with parsley. Leave to stand for 10 min and serve. |
|
|
 |
|
Makes 4 Servings
- 150 g long grain rice
- 150 g tuna (in oil), drained*
- 2 diced salad tomatoes
- 50 g boiled peas
- 1 small onion, finely chopped
- 1 tsp cumin powder
- The juice of 2 lemons
- 6 Tbs olive oil
- Salt & pepper
- 2 hard-boiled eggs, wedge sliced
- 100 g green pitted Spanish olives
- 2 Tbs chopped parsley
* For a lighter taste, replace with tuna in spring water. |
Boil rice in salty water for 15 min. Turn out into a colander, rinse in cold water then drain. Put the rice into a bowl. Add the tomatoes, beans, peas, onion, tuna and cumin, then mix to blend. Beat lemon juice with oil, salt and pepper. Drizzle over the salad mix. Serve in individual bowls. Arrange slices of boiled egg and olives. Garnish with parsley and serve. |
|
|
 |
|
Makes 4 Servings
- 1 round of beef (1Kg)
- 1 large onion
- 1 garlic clove
- 50 g green pitted Spanish olives
- 16 toasted blanched almonds
- 4 Tbs tomato puree
- 150 ml meat soup
- 150 ml olive oil
- 1 stick cinnamon
- Salt & Pepper
|
Finely chop onion, garlic and olives. After stuffing meat with almonds, olives and small pieces of cinnamon, wrap the round in cloth to avoid deformation during cooking. Heat oil in a casserole and add meat. Be careful of turning it over to allow browning. Add onion and garlic until browned. Add wine, soup and tomato puree. Season with a bit of salt and pepper. Cook on medium beat and let it settle before removing the cloth and cut it into slices. Strain sauce finely and serve with meat. |
|
|
 |
|
Makes 4 Dozen
- 1 lb. bulk pork sausage
- 1 cup whole green pimiento-stuffed Spanish olives
- 1 lb. puff pastry
|
Pat sausage out on wax paper to three 12 x 3 inch rectangles. Place olives in a line, end to end, down center of each sausage strip. Fold sausage over olives to enclose olives completely. Roll out puff pastry to 14" square; cut into three strips, each approximately 4-1/2" wide. Place each sausage roll along one edge of a pastry strip; roll pastry around sausage. Wet edges of pastry and press to seal tightly. Cut rolls into 1/2-inch slices; place on baking sheet lined with parchment or wax paper. Bake at 425°F for 15 minutes or until pastry is puffed and golden brown. Serve warm or reheat just before serving. |
|
|
