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olive oil

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Appetizers

Broad Beans Pasta with Pancetta

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Broad Beans Pasta with Pancetta

Fresh Broad Beans Pasta served with cured pancetta, olive oil, and truffled pecorino is the perfect spring dish. A delicate mix of ingredients to highlight the little brother of Fava beans. This Broad Beans Pasta recipe is my ultimate spring dish; this time of the year in Spain is the beginning of this delicate and sweet fava/broad beans season. This pasta dish looks easy on the eyes, but collecting each bean from the pods is quite labour-intensive. Rest assured; the end result pays back! Are Fava and Board Beans the Same? Yes! They are. Although we call fava the dried version, which turns darker, the board bean is the bean collected from the fresh and green pod. Full Broad Bean Pod Other White Layer Over the Broad Bean The beans are doubly protected (as seen above), first by the pod measuring about 20cm long, which contains about eight beans. This…

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Appetizers

Zucchini Carpaccio

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Carpaccio de zucchini

Highlighting the zucchini at its best! Zucchini Carpaccio is thin slices of zucchini complimented with cherry tomatoes, shaved parmesan and a drizzle of olive oil. Simply divine! I’ve first tried, Zucchini Carpaccio, not in Italy, but in Spain! In a small Catalan village called Montblanc, right next to Barcelona. Such a simple, elegant and delicate appetizer. I would never have imagined that raw zucchini could taste something… Was my first try at raw zucchini… and I’ve got pleasantly surprised! First of all, there is a really nice crunch to it and it’s got a super delicate taste that allows the extra-virgin olive oil to shine through. Cut Finely is the Secret It’s such a light and beautiful appetizer. All you’ll need is a mandoline or a talent to cut really fine slices. You would think the protagonist’s food here is the zucchini, but it’s also the olive oil! So bring out…

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Main Meals

Mini Ratatouille

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mini ratatouille salsa verde

A tower or lovely colours this mini ratatouille. A fun twist on a French classic with roasted eggplant, zucchini, tomato, red bell pepper and goat cheese served with a Spanish Salsa Verde. This mini Ratatouille is my favourite vegetarian dish, plus it’s so healthy and easy to make. This version is a mini one, a tower of all the classical ingredients topped with a Spanish salsa verde. There are so many versions of ratatouille out there, some with capers and a touch of vinegar (caponata) or spiced up a bit with Espelette pepper in the Basque region, etc. Most of the time aromatized with thyme, marjoram, laurel and other Mediterranean aromatic herbs. Some other times they add goat cheese or olives to the ratatouille. A pretty polyvalent dish! This ancient 18th-century French dish is usually served as a side dish to meat or fish. Usually made in a casserole, this…

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