Tuna Steak and Confit Tomatoes
Ingredients: CastelineS Basil & Mint Olive Oil CastelineS Garlic Olive Oil 2 tuna steaks 1.2 kg ripe tomatoes ground 5-berry blend fleur de sel pepper thyme Blanch the tomatoes
Green Asparagus and Polenta
Ingredients: Serves 4 CastelineS Classic Olive Oil Saffron 12 Asparagus spears Vegetable broth Drizzle of Classic Fruité Vert olive oil Parmesan shavings For the polenta: 125 g me
Sea Bass Fillet, Artichoke, and Olive Oil Mash
Ingredients: CastelineS Classic Organic Olive Oil 6 sea bass fillets 500g potatoes 1 glass of milk Salt 50g butter 6 artichokes Vegetable broth ½ cup olive oil Cook the potatoes i
Chicken with Lentils
Ingredients: CastelineS L’Aglandau Olive Oil 4 chicken supremes 250 g Puy green lentils 50 g smoked bacon 1 sliced onion 2 minced garlic cloves 2 celery stalks, thinly sliced
Stuffed Zucchini
Ingredients: CastelineS Black Olive Oil 12 zucchini 50 g breadcrumbs Chopped mint Chopped parsley Grated Parmesan 3 chopped garlic cloves Salt Pepper Cut the zucchini in half lengt
Gnocchi with Roasted Tomato Sauce
Ingredients: Serves 6 CastelineS Classic Organic Olive Oil CastelineS Classic Olive Oil 1 kg potatoes 2 glasses of flour 2 eggs 1 pinch of salt 30 g butter Coarse salt Parmesan For
Sardine Fettuccine
Ingredients: CastelineS Citron Organic Olive Oil 750 g Fettuccine 12 sardine fillets 50 g toasted pine nuts 1 finely sliced onion 10 sliced button mushrooms Roughly chopped dill 1
Fig and Gorgonzola Salad
Ingredients: Serves 4 250 g mesclun 6 ripe figs 200 g Gorgonzola 20 g pine nuts 20 g honey 20 g butter For the dressing: 1 shallot 1 pinch of salt 1/3 glass balsamic vinegar 1 glas
Red Mullet en Papillote
Ingredients: CastelineS Organic Citron Olive Oil CastelineS Classic Olive Oil 4 whole red mullets, scaled and gutted 1 fennel, cut into 8 pieces 200 g Jerusalem artichokes, peeled