Hortus news

A good recipe, light and healthy …

Ingredients:

• 500 g of tuna
• 1 onion
• 1 glass of Albariño wine
• 3 cucumbers
• 1 zucchini
• Oil
• Salt
• HORTUS Romesco Sauce

Preparation:
Mark seared tuna and remove when browned.
In the same oil fry the onion cut into strips. When browned, add the wine and let reduce Albariño.
Grilled Cucumbers: peel and cut like chips. Repeat with the zucchini. Cook seared on the grill.
Make a bed of onion for tuna and serve with the garnish of cucumbers and some HORTUS romesco sauce

A delicious pasta recipe perfect for summer where the main ingredient is tuna.

Ingredients:

• 16 sheets of cannelloni
• 200 gr. of tuna in oil
• 1 spring onion
• 1 tomato
• 3 pickles
• 1 egg
• 1 tablespoon tapenade (black olive puree)
• water
• extra virgin olive oil
• vinegar
• salt
• parsley

Elaboration:

Put water to boil in a large saucepan with a pinch of salt. Bring to the boil, add the cannelloni sheets and cook for about 10-12 minutes. Take them out and drain on a clean tea towel.

To make the mayonnaise, put the egg in the bowl of the mixer. Add a pinch of salt, a dash of vinegar and 150 ml. oil (approximately). Enter the mixer arm, keep quiet and give up. When you start to flirt, move it upward and downward movements until completely flirting.

Chop the onion finely and place in a bowl. Add the mayonnaise and crumbled nice. Mix well. Fill the cannelloni and place in a bowl. Chop the dill finely and place in a bowl. Peel the tomatoes, and add diced Picalo.

Add the tablespoon onion tapenade to Sofrito HORTUS. Mix well and spread the mixture over the cannelloni. Serve and garnish with a sprig of parsley.

We bring a quick recipe that will delight the younger members of the house.

Ingredients:

• 400 grams. clean small squid.
• 2 tablespoons parsley.
• Salt and pepper.
• 4 tablespoons olive oil.
• 1 teaspoon lemon zest.
• HORTUS Romesco Sauce

Preparation:
In a skillet heat two tablespoons of olive oil and saute the calamari in batches until they are ready.Mix together the HoRTUS Romesco Sauce, the parsley, remaining olive oil, lemon zest and salt, pour this dressing over the cooked squid and finish with freshly ground black pepper.
Garnish to taste.

Orange marmalade HORTUS and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice.

Ingredients:
1 cup chicken broth
2 tablespoons red wine vinegar
2 tablespoons orange marmalade Hortus
1 teaspoon Dijon mustard
1 teaspoon corn starch
400g chicken breast cut into strips.
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 tablespoons extra virgin olive oil.
2 large onions, chopped
1 teaspoon freshly grated orange zest

Preparation:

1. Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
2. Sprinkle chicken with salt and pepper. Heat 4 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
3. Add the remaining 2 teaspoons oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.

Note: Chicken tenders are the virtually fat-free strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

Recipe from EatingWell: http://www.eatingwell.com/

Today we offer you an old recipe, but we add a delicious innovation: the base of Hortus Onion Sauce.

In a mortar, chop the garlic with paprika and parsley. Then add the olive oil, two tablespoons of a roasted onion Hortus and let marinate while you prepare the potatoes.

In a large pot boil water and put the potatoes with skin, approximately 20 minutes or until soft. Once cooked, the drain and let cool a few minutes. Then peel them and cut them into slices 1 cm thick. Distributed in plates where we have.

The chopped, add the bread crumbs and the extensive carefully over the potatoes … Nothing, in 30 minutes we will have a good starter.