Warm Roast Pumpkin, Tofu and Broccolini Salad
Esporão | Gastronomy
by Diogo Bonina
2w ago
Ingredients (Serves 4 as an appetizer) 1 Hokkaido pumpkin, cleaned and sliced 300 gr organic tofu 250 gr broccolini Arugula to taste Sliced almonds to taste, toasted Dressing: 2 tbsp maple syrup or honey ¼ cup Esporão organic olive oil Salt and pepper to taste 1 tbsp soy sauce Juice 1 lime 1 tsp paprika 1 tsp cumin ½ tsp ginger ¼ tsp cinnamon Directions Place the sliced pumpkin on an oven tray. Chop the tofu into cubes and add to the pumpkin. In a jar, combine the ingredients for the dressing and season the pumpkin and tofu, spreading well. Place in the preheated oven at 200ºC u ..read more
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Beet and dill cream
Esporão | Gastronomy
by Diogo Bonina
3w ago
Ingredients 6 beets 1 onion 1 carrot 1 celery stalk 2 tablespoons olive oil 2 tablespoons butter 2 teaspoons sugar 1.5 liters of beef stock Juice of ½ lemon Salt to taste Black pepper to taste Dill to taste Directions Preheat the oven to 180 °C Peel and quarter the beets. Cut a large piece of aluminum foil and place it on a baking sheet. Place the beets in the center and drizzle with olive oil. Tie the ends of the foil together and fold them into a bundle. Bake in the oven for 50 minutes until tender – to check, poke the beets with a fork. Meanwhile, in a large saucepan over mediu ..read more
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Rice with Turnip Greens, Farinheira flour sausage and Spouts Tempura
Esporão | Gastronomy
by Diogo Bonina
1M ago
Ingredients (Serves 4) 1 cup pearl rice 1 farinheira flour sausage 1 onion 2 garlic cloves Drizzle of olive oil Small bunch of turnip greens with sprouts Salt and pepper to taste Batter: 100 gr flour 1 tsp yeast Pinch of salt Soda water, as needed Directions Pour a generous drizzle of olive oil into a pot and sauté the diced onion and garlic. Add the farinheira sausage, skinless and chopped, and stir. Next add the rice and stir. Gradually add hot water and season with salt and pepper. Let the rice cook a little and then add the turnip greens (reserve some sprouts for later) and ..read more
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Vegetable Couscous with Lamb Chops
Esporão | Gastronomy
by Diogo Bonina
3M ago
Ingredients (Serves 4) 1 cup couscous 1 cucumber 2 Roma tomatoes ½ red pepper ½ red onion 1 sprig fresh parsley, cilantro, basil and mint Salt and pepper ½ lemon (zest and juice) Esporão Organic olive oil 8 lamb chops Directions Prepare the couscous according to the instructions on the package and let cool. Add the tomato, onion, red pepper and cucumber, cubed. Finely shop the herbs and add. Drizzle with the lemon juice and olive oil, add the lemon zest, and season with salt and pepper. Mix well. In a hot frying pan, sear the lamb chops (seasoned with salt and pepper) and let cook ..read more
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Tuna Tataki with Broccolini and Shiitake
Esporão | Gastronomy
by Diogo Bonina
3M ago
Ingredients (Serves 2) 2 fresh tuna fillets (around 125-150 gr each) Black and white sesame seeds to taste For the marinade: 6 tbsp soy sauce 2 tsp grated fresh ginger 2 tbsp sesame oil 1 tbsp brown sugar 1 garlic clove, grated Zest and juice from 1 lime Ground pepper to taste To accompany: Broccolini, grilled Fresh shiitake mushrooms, grilled Lime juice Soy sauce Directions Start with the marinade, combining all of the ingredients. Place the tuna in the marinade and refrigerate for around 1h. Afterwards, remove the tuna from the marinade and coat both sides with sesame seeds ..read more
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Spaghetti alle Carbonara
Esporão | Gastronomy
by Joana Ribeiro
3M ago
Ingredients (Serves 4) 350 gr spaghetti Olive oil to taste Salt and pepper to taste 2 eggs + 2 yolks ½ cup grated Parmesan cheese (+ for sprinkling) 100 gr bacon, sliced and cut into squares Directions Mix the eggs with the yolks and add the grated Parmesan. Season with salt and pepper. Put a drizzle of olive oil in a frying pan and fry the bacon until crispy. Cook the spaghetti in salted water until al dente. Drain and reserve some of the pasta cooking water. Add the pasta to the bacon and egg mixture, stirring to combine. If necessary, add a little of the pasta cooking water to m ..read more
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Croaker and Mango Ceviche on a bed of Quinoa
Esporão | Gastronomy
by Diogo Bonina
3M ago
Ingredients (Serves 2) 350 gr croaker, with skin and bones removed ½ ripe mango, cubed ½ red onion, sliced 4 radishes, sliced Juice from 2 limes Juice from ½ lemon Salt to taste 2 tbsp Esporão organic olive oil 6 tbsp cooked quinoa Fresh cilantro to taste Finely chopped chili pepper to taste Directions Cut the fish into cubes measuring around 1.5 cm. Drizzle with the lime and lemon juice, season with a little salt and leave to marinate for 15 minutes in the refrigerator. Add the cubed mango, the sliced onion and radish, and toss. On a dish, serve the cooked quinoa, the fish mixtur ..read more
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Prawn Risotto with Grouper and Lime
Esporão | Gastronomy
by Nilma Mulchande
7M ago
Ingredients (serves 4) 4 grouper fillets, bones removed 750 gr frozen prawns (30/40) Esporão olive oil to taste 1 onion, chopped ½ cup white wine 1 cup risotto rice Salt to taste Juice and zest from 1 lime 1 tbsp butter 4 tbsp grated parmesan cheese Chopped parsley to taste FOR THE STOCK: Shells and heads of the prawns Esporão olive oil to taste 2 tbsp tomato pulp Salt to taste 1.5 lt water Directions Begin by preparing the stock. After defrosting the prawns, remove and reserve the heads and shells. Pour a generous drizzle of olive oil into a saucepan, add the reserved prawn shel ..read more
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Shakshuka with Chickpeas and Spinach
Esporão | Gastronomy
by Diogo Bonina
8M ago
Ingredients (Serves 4) Olive oil to taste 1 onion, chopped 2 garlic cloves, chopped ½ red pepper, chopped 1 tsp smoked paprika ½ tsp cumin Salt and pepper to taste 2 cups tomato pulp 1 cup cherry tomatoes 1 cup cooked chickpeas 2 cups fresh spinach 4 eggs To serve: Pepper to taste Fresh cilantro to taste Sliced bread Directions In a low iron pot or high frying pan, place a drizzle of olive oil, the onion and garlic, and sauté lightly. Add the chopped red pepper and spices and let cook a little. Next add the tomato pulp and cherry tomatoes, salt and pepper to taste and simmer ove ..read more
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Shells with Ricotta, Mushrooms and Spinach, with Tomato Sauce in the Oven
Esporão | Gastronomy
by Diogo Bonina
1y ago
Ingredients (Serves 4) 300 gr large pasta shells For the sauce: ½ onion, diced 2 garlic cloves, chopped 1 cc oregano Drizzle of olive oil 2 cups tomato pulp Salt and pepper to taste For the filling: 2 cups ricotta 1 egg, beaten Olive oil to taste 2 garlic cloves, chopped 1 cup fresh spinach 1 cup fresh mushrooms, chopped 1 cup grated mozzarella ½ cup grated parmesan 1 cc oregano Salt and pepper to taste To garnish: Fresh basil Grated parmesan Directions Boil the pasta shells in water with salt, without letting overcook. Strain, add a drizzle of olive oil and stir to prevent ..read more
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