Discover our recipes and what you can cook with Severa® Sauce.

Discover our recipes and what you can cook with Severa® Sauce.

Method

• For the base and the oysters

  • Open the oysters and clean them very well.
  • On a plate or platter we make a bed of coarse salt so that the shells settle when placing the oysters.

• For the mignonette

  • Heat the Ybarra refined olive oil in a frying pan.
  • Once hot, sauté the onion and garlic, until it is golden brown.
  • Once the garlic and onion are translucent, add the Pasatta Mutti, sauté for a couple of minutes until thick and dense.
  • Season and add the Severa® Habanero Sauce and the Ybarra apple vinegar.
  • Spread the warm mignonette on the oysters and immediately decorate with the grated Parmesan cheese to melt a little.

• To serve

  • Place the oysters with the warm mignonette and Parmesan cheese on top of the coarse salt.
  • Finish with fresh drops of Severa® Habanero Sauce and fennel sprouts.
  • Serve immediately.

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Discover our recipes and what you can cook with Severa® Sauce.

Discover our recipes and what you can cook with Severa® Sauce.

Method

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Discover our recipes and what you can cook with Severa® Sauce.

Discover our recipes and what you can cook with Severa® Sauce.

Method

• For the stuffing

  • Place the refined Ybarra Olive Oil in a frying pan and when hot sauté the onion and garlic until translucent and aromatic.
  • Remove from the heat, add the goat cheese and the Severa® Jalapeño Sauce.
  • We beat until everything is well incorporated and we have a creamy and homogeneous mixture.
  • Season with salt if required and set aside warm.

• For the mushrooms

  • In a large skillet or griddle heated over high heat, add the refined Ybarra Olive Oil and place the mushroom buttons with the stem hole upwards and let them sauté for about 3 minutes until they are well browned.
  • Before flipping, season the inside with salt and black pepper.
  • Turn over to brown the other side of the mushrooms so that the edges are well browned.
  • When they are well browned, remove them to a plate with absorbent paper and place them with the hole in the stem downwards to drain the oil and liquid.

• To assemble

  • Fill the mushrooms with the goat cheese mixture.
  • Garnish with a teaspoon of Mutti Sun-Dried Tomato Pesto.
  • Place on a platter or serving platter and sprinkle with drops of Severa® Jalapeño Sauce.
  • Sprinkle Parmesan cheese over the mushrooms and they are ready to serve.

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Discover our recipes and what you can cook with Severa® Sauce.

Discover our recipes and what you can cook with Severa® Sauce.

Method

• For the glaze

  • In a small saucepan place all the elements of the glaze and place over medium heat.
  • Leave on the heat until it comes to a boil and all the ingredients have integrated and the glaze is thick and translucent to the eye.
  • Season and adjust the flavor with Severa® Chipotle Sauce.

• For the chicken

  • Pre-heat an oven to 180º centigrades 20 minutes before putting the chicken in.
  • Clean and dry the whole chicken very well on the outside and especially inside the chicken, eliminating any traces of juices or moisture.
  • Once the chicken is dry, season it with salt inside and outside.
  • Now we tie the whole chicken, this to make sure it keeps its shape and does not deform and cook unevenly.
  • Place the chicken on a tray with a rack or on a cut onion, but never directly on the tray.
  • Before placing in the oven, with the help of a brush, we paint the chicken with the glaze a couple of times, this will be repeated 4 times during cooking every 10 minutes.
  • Once the glaze is on, we put it in the oven and leave it for 20 minutes at 180 degrees and the last 20 at 160º.
  • Glaze every 10 minutes and when we take it out we will give it two layers and let it rest covered for 15 minutes.

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