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Try our quick and simple recipes with Orgula products!

 

ZUCCHINI CARPACCIO

INGREDIENTS

400 g zucchini (3-4 medium sized zucchini)

100 ml EXTRA VIRGIN OLIVE OIL PREMIUM 0.25 l

50 ml ORGULA Flavored olive oil with orange

25 ml Balsamic Vinegar ORGULA MUSCAT

3 basil leaves

a smaller lash of chives and some chopped parsley

ORGULA FLOWER SALT

colorful pepper beans

PREPARATION

Wash the zucchini, peel them off, cut into noodles (use a potato peel knife). In case the crust of the squash is harder, it would be good to remove the crust. Mix all ingredients in a bowl. Leave some fresh basil on the side . Place the zucchini noodles in a shallow bowl, pour with the dressing, put the second row, and pour again with the dressing. After folding, pour over the rest of the dressing. Sprinkle the rest of the basil and grind the pepper . Cover it with transparent foil and refrigerate for at least one hour.

 

QUICK PAŠTICADA 

 INGREDIENTS

1.6 kg sirloin (silverside thigh or shoulder)

100 – 150 ml EXTRA VIRGIN OLIVE OIL TRADICIJA

0, 50 kg of vegetables (carrots, celery root, parsley root)

3 large onion

4 garlic cloves

200 ml of sherry

red wine as appropriate (approximately 500 ml)

2 tablespoons of tomato concentrate

100 ml ORGULA BALSAMIC VINEGAR FROM MODENA

nutmeg, 5-6 cloves

ORGULA SEA SALT WITH PLAVAC MALI

colorful pepper beans

5-6 dried plumes

soup base as needed

 

PREPARATION

Put half of the oil in the oven pan and heat it well, place a piece of meat on it and turn it well on all sides to catch the crust. Add all vegetables, dried plums, onions, garlic to the pot, pour the wine (2/3 of the amount), cover it and return in the oven. Bake at 180 ° C for about 2-3 hours. When all the vegetables are baked (must be soft) , remove them from the oven. Cut the meat into finger-thickness plates , and insert roasted vegetables into the multipractic. If the mixture is very thick, add a little bit of soup or water . Put he mixture of the vegetable into a wide cooking vessel , and add the meat, the wine, sherry, balsamic vinegar , nutmeg, pepper, salt, oil… Cook on low heat until meat is tender. Serve hot with gnocchi of batat and potatoes.

 

GRILLED SEASHELLS 

 INGREDIENTS

1 kg of larger fresh seashells

200 ml ORGULA EXTRA VIRGIN GOLD OIL

50 ml ORGULA AROMATED OLIVE OIL WITH LEMON

25 ml ORGULA BALZAMIC VINEGAR CHARDONNAY

parmesan in the leaves

SEA SALT WITH HERBS

pepper beans (colorful)

PREPARATION

Wash seashells in seawater or fresh water. Dip them in a deep bowl and wash them. Spill water and fill bowl with fresh water. Repeat the process until the sand is no longer at the bottom of the bowl. Make a mixture of the ingredients above, without the parmesan. Choose the ratios of oil and balsamic vinegar as you like. Heat the grill (even electrical ones) and place the shells on them. When they starts to open, remove them to the plate, pour over the dressing, and place little bit of parmesan on each. Serve warm with toasted bread with gold olive oil.

 

SARDINES

 INGREDIENTS

1 kg of fresh sardines

250 ml EXTRA VIRGIN OLIVE  GOLD OIL

100 ml Balsamic Vinegar CABERNET SAUVIGNON

ORGULA SEA SALT WITH HERBS

Flour

6 garlic gloves

4 bay leaves

2-3 twigs of thyme

 

PREPARATION

First clean the fresh sardines, sprinkle it with salt, roll in flour and fry in deep oil. Put the roasted hot sardines on a platter, and add garlic in a pan in which you have previously fried sardines. When the garlic turns brown, remove the pan from the heat and pour some balsamic vinegar. (Watch out for splashes!). Then add thyme twigs and bay leaves. Return the pan to a simmer and cook it for a few more minutes. Pour over the fried sardines with this, and the recommendation is to leave them for a couple of days in the marinade, making the taste even better.