43 recipes

11

share on

Salad of Puntarelle with Black Olives at Castelvetrano Furnace

ingredients

servings

4

Olive Nere al Forno di Castelvetrano Madama Oliva

200 grams

find out more

Iodized salt

to taste

Extra virgin olive oil

to taste

White vinegar

1 teaspoon

Spring onions

1 unit

Red tomatoes

300 grams

Puntarelle asparagus

250 grams

Friselle

150 grams

single courses from Italy

Salad of Puntarelle with Black Olives at Castelvetrano Furnace

Salad of Puntarelle with Black Olives at Castelvetrano Furnace

vegan with gluten high in potassium

ready in

10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salad of Puntarelle with Black Olives at Castelvetrano Furnace

The Black Olives at the Castelvetrano oven are used as an appetizer or as a snack with cold meats and cheeses. They are good at natural, but they are also seasoned with oil, chili pepper, garlic cloves, fennel seeds and citrus peel. They are also ideal for tasting fish dishes or truffles in a pan, accompanying them with home-made bread.

Salad of Puntarelle with Black Olives at Castelvetrano Furnace step 1

step 1

Say and wash the puntarelle by browsing them.

Salad of Puntarelle with Black Olives at Castelvetrano Furnace step 2

step 2

Take the fresh herbs and bathe with water and vinegar.

Salad of Puntarelle with Black Olives at Castelvetrano Furnace step 3

step 3

Take all the ingredients, puntarelle, softened freshness, black Castelvetrano olives in the oven and place them in a bowl, season with oil and salt.

Loading pic