Recetas de verano con aceite de oliva como ingrediente principal

 

recetas de verano con aceite de oliva

Recetas de verano con aceite de oliva como ingrediente destacado

  • Preparamos hoy tres recetas de verano refrescantes y saludables con un ingrediente común y destacado: el aceite de oliva virgen extra. Vamos a utilizar aceites de diferentes variedades (picual, hojiblanca y frantoio) que nos han enviado desde virgenextraencasal.comAceites de la almazara Aceites Melgarejo cuyos productos han ganado premios de reconocido prestigio.
  • En la web de Virgen extra en casa podréis encontrar esta almazara así como muchas otras y se ofrecen tanto aceites Premium, como garrafas y latas de 2, 3 y 5 litros.  Se pueden encontrar también estuches de regalo con algunos de los mejores aceites virgen extra que hay en el mercado actualmente.
  • Las tres recetas que vamos a elaborar también tienen en común que son rápidas, fáciles y nos vendrán genial para nuestras comidas y cenas de verano. Tanto para comer en familia, como para disfrutarlas en comidas y reuniones con amigos. Preparamos una porra antequerana, una ensalada griega y unas rebanadas de pan con tomate y aceite de oliva acompañadas de embutido que en Mallorca llamamos Pa amb oli o pamboli «Pan con aceite».

Porra antequerana

Ingredientes:

  • 1 kg de tomates rojos y maduros,
  • 250 gr de miga de pan,
  • 1 pimiento verde,
  • 1/2 pimiento rojo,
  • 2 dientes de ajo,
  • 150 ml de aceite de oliva (en este caso variedad hojiblanca),
  • 2 cucharadas de vinagre de Jerez,
  • sal.
  • Acompañaremos con huevo cocido y jamón serrano. También puedes acompañar con atún en conserva y uvas.

Elaboración:

  1. Troceamos los tomates y los trituramos en la batidora.
  2. Lo colamos para quitar las pieles y las semillas.
  3. Troceamos el pan y lo añadimos al tomate. Mezclamos y dejamos que se empape.
  4. Añadimos los pimientos troceados, los dientes de ajo, el vinagre y la sal y trituramos todo.
  5. Añadimos el aceite de oliva poco a poco mientras batimos.
  6. Reservamos en la nevera para enfriar la porra antequerana.
  7. Servimos acompañado con huevo cocido y jamón serrano.

Ensalada griega

Ingredientes:

  • 2 tomates,
  • 1 pimiento verde,
  • 1 cebolla morada,
  • 1/ 2 pepino,
  • 100 gr de queso feta,
  • Aceitunas negras,
  • Sal y orégano,
  • Aceite de oliva (en este caso variedad picual).

Elaboración:

  1. Lavar bien los tomates y el pimiento y trocear.
  2. Pelar el pepino y la cebolla y trocear.
  3. Cortar el queso en cubos.
  4. Poner todas las verduras y el queso en un bol o ensaladera.
  5. Añadir las aceitunas.
  6. Añadir sal, orégano y un buen chorro de aceite de oliva.
  7. Mezclar bien y con delicadeza para que no se maltraten y no se pierda el aspecto colorido y fresco que caracteriza a este plato.

Pa amb oli o pamboli

  • El pa amb oli lo preparamos en un momento. Es posiblemente el plato más habitual en Mallorca a la hora de cenar y también viene muy en reuniones con familia y amigos.
  • Necesitaremos pan de payés o pan de pueblo, jamón serrano y queso (se puede utilizar cualquier otro embutido), tomate de restregar o tomate de pera maduro, sal y un buen aceite de Oliva Virgen Extra (En este caso utilizamos de la variedad Frantoio, pero picual u hojiblanca también le vendrán genial). Un diente de ajo o dos opcional.
  • La preparación es muy simple. Si usamos ajo, lo pelaríamos y restregaríamos sobre las rebanadas de pan. Después restregamos los tomates, añadimos una pizca de sal y un buen chorro de aceite de oliva. Ponemos encima el embutido elegido (habitualmente) jamón serrano o queso y regamos con un hilo de aceite de oliva.

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