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Pour les plus gourmands d’entre vous Oliviers &Co. vous propose une sélection d’idées dessert, simple à préparer vous dégusterez ces desserts avec un plaisir sans fin, et sans faim.

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CRISPY POLENTA WITH AROMATIC HERBS

CRISPY POLENTA WITH AROMATIC HERBS
  • Description : 15 min
  • Cuisson : 20 mn
  • Attente : aucun

Ingredients :

For 6 peoples

250 g instant polenta,
1 tin O&CO. Olive and Aromatic Herb specialty,
1 jar O&CO. black olive relish,
½ bunch dill,
4 small green tomatoes,
500 g broad beans in their pods,
a few small balls of buffalo mozzarella,
O&CO. pepper mix, O&CO. naturalsea salt.

Description :

Bring 50 cl of water to boil in a pot. Once the water is boiling, pour in the polenta in a steady stream while stirring constantly for the time indicated in the package directions. Add one tablespoon of Olive and Aromatic Herb specialty. Pour the polenta into an oiled rectangular baking dish and let cool.

Shell the broad beans, thenremove their second skins. Wash the tomatoes and slice them into thin  rounds. Cut each round into quarters. Wash and dry the dill, pluck the fronds off the stems and toss them with the tomato slices and broad beans with a sprinkle of O&CO. natural sea salt. Set aside.

Preheat the oven to gas mark 6-7 (200°C). Cut the polenta into 6 portions, season with pepper and bake for 20 minutes or until they have turned golden brown. Place the polenta portions onto six plates, spread a generous teaspoon of O&CO. black olive relish on top, then place one or two halved mozzarella balls on each of the rectangles. Divide the raw vegetable mixture (tomatoes, broad beans and dill) over the top, finish with a drizzle of Olive and Aromatic Herb specialty and a sprinkle of pepper and serve.

les PRODUITS de la recette

Black Olives Relish

€6.90
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