Tagliatelle Aglio e Olio
Ingredients: CastelineS Classic Olive Oil 500g tagliatelle 2 cloves minced garlic 4 zucchini 150g ricotta 100g button mushrooms Toasted pine nuts 1 handful spinach 1/3 glass olive
Leek Velouté
Ingredients: CastelineS L’Aglandau Olive Oil 4 leeks 1 large potato 5 shallots 2 tablespoons of Aglandau olive oil 0.5 L chicken broth 0.5 to 1 L milk 1 tablespoon chopped pa
Stuffed Eggplants
Ingredients: Serves 6 For the eggplants: 6 medium eggplants 1 leek White stock or vegetable broth For the stuffing: 2 cups basmati rice 200 g ground meat ½ lemon juice ½ minced o
Red Cabbage Burger
Ingredients: AOC Provence Olive Oil 4 burger buns Lettuce 5 shallots Mayonnaise (homemade) 4 chicken breasts 2 eggs One large red cabbage Whisk the eggs in a deep plate. Crush the
Seared Scallops and Asian Salad
Ingredients: CastelineS Ginger Olive Oil 12 fresh scallops 100g snow peas 100g bean sprouts Juice and zest of 1/2 lime 1 spring onion Salt 1 tablespoon coriander Young beetroot or
Asparagus Tart
Ingredients: Citronnelle Bio about ten thin green asparagus spears a sheet of puff pastry Roast the whole asparagus in an oven at 180 degrees for 15 min. At the same time, bake the
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