Reginette with pepper cream
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43 recipes
Gazpacho with crushed olives Nocellara Etnea
ingredients
servings
4
Crushed Green Nocellara Etnea Olives Madama Oliva
100 grams
Pepper
to taste
Iodized salt
to taste
Vinegar
2 spoons
Extra virgin olive oil
to taste
Bread for sandwiches
2 slices
Cucumbers
1 unit
Onions
1 unit
Yellow peppers
1 unit
Red tomatoes
5 unit
starters from Italy
Gazpacho with crushed olives Nocellara Etnea
Gazpacho with crushed olives Nocellara Etnea
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Seasoned with oil and chilli, their flavor is exalted by wild fennel and other spices that emanate a sensation of Mediterranean perfume and taste. These olives are perfect for accompanying seasoned and spicy cheese, homemade cured meats, to flavor vegetables and vegetables sautéed in pan or to accompany toast with structured wines.
preparation
step 1
Rinse the vegetables well and let them dry.
step 2
Cut them all in pieces and put them in the blender together with vinegar, oil and a few cube of ice.
step 3
Once smoothed go to the fine knitting strainer. Salt and pepper.
step 4
Serve gazpacho in a bowl and garnish with spicy Nocellara Etnea crushed green olives, add slices of crushed bread and a spoon of oil.
