La Española TV | S1E4: Sardine Olive Oil Pasta | Your Kitchen Health Ally
Prepare something great for you and your loved ones by using La Española, your Kitchen Healthy Ally! ????
SARDINE OLIVE OIL PASTA
Ingredients:
400g spaghetti noodles
1 tbsp La Española Pure olive oil
2 garlic cloves, crushed
1 pinch chili flakes
1 (250g) can chopped tomato
2 (95g) cans skinless and boneless sardines in tomato sauce
100g pitted black olives, roughly chopped
1 tbsp capers, drained
small handful of parsley, chopped
Directions:
1. Cook the spaghetti in a large pan of boiling salted water according to pack instructions.
2. Meanwhile, make the sauce. Heat La Española Pure Olive oil in a medium pan and cook the garlic for 1 minute.
3. Add the chili flakes, tomatoes and sardines, breaking up roughly with a wooden spoon. Heat for 2-3 mins, then stir in the olives, capers and most of the parsley. Mix well to combine.
4. Drain the pasta, reserving a couple of tbsp of the water.
5. Add the pasta to the sauce and mix well, adding the reserved water if the sauce is a little thick. Divide between 4 bowls and sprinkle with the remaining parsley.
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Acknowledgment:
Special thanks to Sabrina Artadi and Sabrina's Kitchen for this flavorsome recipe! ????????
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Pate me Ullinj - Pate with Olives
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????????Aubergine Caviar Extravaganza: A Dip Fit for French Royalty!
Mes chers amis, have you ever dreamed of a recipe so simple, yet so divine, that it requires neither the skills of a Cordon Bleu chef nor the gadgets of a modern kitchen? Well, dream no more! I present to you the aubergine caviar, a dish so easy and delightful, it's like a little culinary 'voilà'!
Now, you will need an oven, because we're not magicians, after all. But once those aubergines are baked to perfection, you'll have a dip that's so scrumptious, it'll have your taste buds singing La Marseillaise.
Imagine this: you're hosting an apéritif, the sun is setting, and you serve this aubergine caviar with a chilled glass of rosé. Your friends will be so amazed, they'll start calling you 'Le Roi de la Cuisine' or 'La Reine du Dip'!
This versatile marvel is not just for fancy gatherings; it's perfect as a starter, a casual snack, or even to elevate your picnic to the heights of Mont Blanc. Pair it with a slice of Fougasse (here's a handy link: and you'll be the monarch of French culinary delights.
And here's a little tip from moi: prepare it the day before. Let the flavors mingle and the aromas develop in the fridge, like a fine wine waiting for its moment. Serve it from an airtight container, and watch as your guests marvel at the depth of flavor.
So, what are you waiting for? Get to baking, and let the aubergine caviar revolution begin! Bon appétit, and remember, in the world of dips, this one is pure nobility.
✅INGREDIENTS
3 aubergines/ eggplants (approx. 900g/ 36oz)
Juice of half a lemon
1/2 garlic cloves
2 Tbs olive oil (depending on your liking. Start with 2 and adjust)
50g of pitted black olives (2oz)(if you can’t find pitted olives, deseed 65g (2,6oz)of black olives)
You can also skip the olives if you don't like them. It will still be delicious.
1 Tsp Salt (Or to taste)
Grounded Black pepper, to taste
✅UTENSILS
A baking tray
Parchment paper
A salad bowl
Lemon juicer
A knife
A large spoon
A teaspoon
A fork
A food container with a lid
????Video: Wayne Cheung
????Music: Benjamin Barthelemy
????Intro and outro music: Traditional Provencal music
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Cucina Italiana al massimo: Spaghetti al tonno un esplosione di gusto in pochi minuti . Da provare
????Il nostro olio EVO lo trovi qui????
????Tonno al Peperoncino lo trovi qui????
???? La lista completa dei prodotti la trovi qui ????
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????????La nostra crema di aglio la trovi qui????
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BEST Method to Brine OLIVES at Home - Olive recipe
Today we see how to preserve olives in brine, but without using the brine, ???? surely by watching the video everything will be clearer.
Advice is always welcome ???? so don't hesitate to share your experience by leaving a comment ????????
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Peperoni ripieni: la miglior ricetta senza carne, stupisci i tuoi ospiti con questa ricetta favolosa
Una ricetta antica e a dir poco meravigliosa quella dei peperoni ripieni senza carne. Cucinati così sono favolosi e sapete perché è la ricetta migliore del mondo dei peperoni ripieni al forno? Perché vi diamo le dosi precise di una ricetta tradizionale tipica delle nonne del Sud che in genere preparano i peperoni ripieni “ad occhio” e quindi difficile avere gli ingredienti precisi. Ma li trovate qui di seguito e il procedimento passo passo nel nostro video. Con questa ricetta meravigliosa stupirete i vostri ospiti!
INGREDIENTI PER 4-5 PERSONE:
3 PEPERONI rossi o gialli – 800 gr
180 grammi di pane tagliato grossolanamente con il mixer
3 pomodori grandi San Marzano
100 gr di olive nere leccesi
Un cucchiaio di capperi
2 uova
120 gr di scamorza
4 cucchiai di pecorino
100 ml di acqua
Aglio
Prezzemolo
Olio extravergine di oliva
Pepe
Sale
Se volete sapere altro sulla ricetta dei peperoni ripieni al forno o volete stampare la ricetta, visitate il nostro sito qui:
Altre ricette con i peperoni:
PASTA CON I PEPERONI:
PEPERONI RIPIENI DI RISO ALLA PUGLIESE:
PEPERONATA PERFETTA
PEPERONI SOTT’OLIO ALLA PUGLIESE:
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