VEGETABLES IN VINEGAR
Baby Capers
Products
RECIPES
- SPICY PINTXO
- PASTA PUTTANESCA
SPICY PINTXO
INGREDIENTS:
- 6-8 slices of bread (1 loaf of French bread sliced diagonally in 1” thickness or 3-4 large pan de sal, halved)
- 1 tbsp. Molinera Capers
- 1 tbsp. Molinera Black Pitted Olives
- 1⁄2 tbsp. Molinera Extra Virgin Olive Oil
- 1⁄2 tsp. Molinera Red Wine Vinegar
- 6-8 anchovies fillet
- 1/2 red chili sliced thinly
- 1 tbsp. fresh basil chopped finely
- Salt and pepper
PROCEDURE:
- In a bowl, mix all the ingredients well except for the bread and anchovies. Let stand for 10 minutes.
- Toast the bread and spoon the mixture over the bread.
- Top the bread with the anchovies.
PASTA PUTTANESCA
INGREDIENTS:
- 1⁄4 cup Molinera Extra Virgin Olive Oil
- 6 cloves garlic, chopped
- 1⁄2 cup chopped onions
- 1 can anchovies
- 1 (100-g) Bottle Molinera Capers
- 2 (400-g) cans Molinera Diced Tomatoes
- 1 (140-g) bottle Molinera Pitted Green Olives
- 1 (140-g) bottle Molinera Pitted Black Olives
- 1 tsp. sage
- 1 tsp. chopped parsley
- 1/2 tsp. pepper
- 2 tsp. salt
- 1 tsp. sugar
- 2 tbsp. Molinera Pomace Olive Oil
- 1/2 kg pasta
PROCEDURE:
- In a deep skillet, heat extra virgin olive oil then sauté garlic and onions. Add anchovies.
- Add diced tomatoes, capers, pitted green olives, and pitted black olives. Mix well.
- When the mixture starts to simmer, add sage, parsley, pepper, salt and sugar.
- In a pasta pot, boil pasta in salted water with pomace olive oil. Cook until “al dente”. Drain.
- Put the drained pasta in a large pasta bowl. Add in the cooked sauce and toss well to coat the pasta with the sauce. Sprinkle generously with grated Parmesan cheese.
- Serve hot with garlic bread slices.
TIP:
This is a very easy recipe to make but it is important to use the right ingredients so it tastes like the real Puttanesca, so try not to substitute.
RECIPES
- Taco Salad
Taco Salad
INGREDIENTS:
- 2 corn tortillas, sliced into strips
- Molinera Extra-virgin olive oil, for drizzling
- 1 medium head romaine lettuce, chopped
- 1 cup shredded red cabbage
- ½ cup Molinera black beans, drained and rinsed
- 2 red radishes, thinly sliced
- ½ cup sliced cherry tomatoes and/or pico de gallo
- 1 avocado, sliced
- Molinera Jalapeno slices, optional
- Cilantro Lime Dressing, the creamy avocado variation
- Sea salt
- Lime wedges, for serving
Shiitake Taco “Meat”
- 1 tablespoon extra-virgin olive oil
- 8 ounces shiitake mushrooms, stemmed and diced
- 1 cup crushed walnuts
- 1 tablespoon tamari
- 1 teaspoon chili powder
- ½ teaspoon balsamic vinegar
- Sea salt and freshly ground black pepper
PROCEDURE:
Prepare the Oven and Tortilla Strips
- Preheat the oven to 400°F and prepare a baking sheet by lining it with parchment paper.
- Toss the tortilla strips with a small amount of Molinera Extra Virgin olive oil and a couple of pinches of salt.
- Spread the seasoned strips onto the prepared baking sheet and bake for 10 to 14 minutes, or until they turn crispy.
Prepare the Shiitake Taco “Meat”:
- Heat olive oil in a medium skillet over medium heat.
- Add the mushrooms and cook, stirring occasionally, until they start to brown and soften, approximately 3 to 4 minutes.
- Incorporate the walnuts and lightly toast them for 1 to 2 minutes.
- Stir in the tamari and chili powder, then add the balsamic vinegar and mix well.
- Remove the skillet from the heat and season the mixture with salt and pepper according to taste.
Assemble the Salad:
- Combine romaine lettuce, cabbage, black beans, the prepared taco “meat,” radishes, tomatoes, avocado, and optional jalapenos in a serving dish.
- Add generous dollops of cilantro lime avocado dressing over the salad.
- Drizzle with olive oil and sprinkle with sea salt.
- Serve with lime wedges and extra dressing on the side.