Avocado salmorejo with salmon and Farga Milenaria olive oil
INGREDIENTS
1 cube of smoked salmon | 150 g of ripe avocado flesh | 100g of breadcrumbs | 1 liter of
tomato water | 1 lemon | 3 cloves of garlic | salt | Farga Milenaria olive oil
PREPARATION
Rabbit shoulder confit with Farga Milenaria olive oil with rosemary and artichokes
INGREDIENTS
8 rabbit shoulders | 2 artichokes | 2 cloves of garlic | 1 bay leaf | 4 peppercorns| fresh rosemary sprig | salt | Farga Milenaria olive oil
PREPARATION
Prawn carpaccio salad with pine nut vinaigrette and Farga Milenaria olive oil
INGREDIENTS
4 king prawns | 8 cherry tomatoes | lettuce mix | squeezed lemon juice | ½ glass of sherry vinegar | pine nuts | alfalfa sprouts | salt | Farga Milenaria olive oil
PREPARATION
Mediterranean sea robin in Farga Milenaria olive oil with flavours from the Azahar Coast
INGREDIENTS
4 mediterranean sea robins of 200 g | 2 bunches of parsley | 300g chives | 150g dill | 30g mint | 30 g peppermint | 30g tarragon | dried lemon and orange skins | 4 dried citronella units cut into 4 parts | 4 dried garlic with skin | 500 ml of Farga Milenaria olive oil
PREPARATION
Prawn gratin with hollandaise sauce and steamed vegetables à la julienne
INGREDIENTS
For julienne vegetables: 330 g celery | 500g carrot | 50 g leek white | salt | a pinch
of sugar | ground pepper | 1 cc curry powder | water | 50 ml of Farga Milenaria olive oil
For the velouté sauce: 30 g of butter | 30 g of flour | 300 cl of liquid cream | 300 cl of hollandaise sauce
For the assembly: 8 peeled prawns | 2 cl of Farga Milenaria olive oil with truffle shavings | 1 sprig of chives
PREPARATION
Pickled tuna neck
INGREDIENTS
200 g of tuna neck | 1 carrot | 4 cherry tomatoes | 8 pearl onions | 2 bay leaves | 3 garlic cloves | 5g allspice | 50 ml of white wine | 50 ml apple cider vinegar | sprig of thyme | oregano leaf | 100 ml of Farga Milenaria olive oil
PREPARATION
Monkfish 'all cremat'
INGREDIENTS
8 slices of fresh fish monkfish | 600 g of cooked and sliced potatoes | king prawns | razor clams | scarlet shrimps (carabineros)
For the sauce: 8 cloves peeled garlic | 2 large ripe tomatoes | 4 slices of bread | parsley | fish stock | salt | pepper | Farga Milenaria olive oil
PREPARATION
Lamb timbale with vegetables on meat sauce and black truffle
INGREDIENTS
1 leg of lamb | 1 leek | ½ onion | 1 long zucchini | white wine | salt | laurel | garlic | toasted flour |
potato | black truffle | water | Farga Milenaria olive oil
Note: The recipe is improved by accompanying the meat with some cooked artichokes.
PREPARATION
Carpaccio of pink tomato, cured meat (cecina) and Farga Milenaria olive oil
INGREDIENTS
200 g of pink tomato | 100 g of medium cured bull meat (cecina de toro) | 1 slice of cheese | cured cheese ice cream | Maldon salt | pepper | Farga Milenaria olive oil
PREPARATION
La Jana is loated in the north of the Comunitat Valenciana, in the region of the Baix Maestrat and has a total of 970 millenary olive trees, but as its territory is rather small (only 19,5km²), this means it also has the highest concentration of these specimens: 49,7 OM/km².