We have concocted some delicious and tasty recipes to brighten up your summer!
Our tasty summer recipes!
Want some freshness in this summer heat?
From our tomato carpaccio to our thirst-quenching pea velouté, each of our recipes will accompany you this summer!
Our tomato carpaccio: A perfect combination of flavors!
One of the team's favorite recipes! Parmesan cheese enhances this recipe with our organic Monovarietal Grossane extra virgin olive oil. Anne-Sophie's favorite olive oil!
A summer recipe, between freshness and deliciousness, this is the dish to make absolutely this summer! One of the favorite recipes at the moment at the Domaine.
For 4 people
Easy
INGREDIENTS :
- 3 large old-fashioned tomatoes
- Organic extra virgin olive oil - Grossane monovarietal
- Salt
- Fresh herbs (Basil, Rosemary, Thyme)
- 3 dried tomatoes
- Lemon juice
- Honey
- 1/2 Red onion
- Parmesan cheese
- Capers
PREPARATION :
Pour the Grossane Monovarietal olive oil onto a plate.
Finely chop the old tomatoes then arrange on the plate.
Thinly slice half a red onion. Chop the dried tomatoes.
In a bowl, mix the chopped red onion and the dried tomatoes. Add the juice of a lemon then sprinkle with Provencal herbs and a teaspoon of honey. Finally, add a drizzle of organic single-variety Grossane extra virgin olive oil.
Mix it all together!
Spread the mixture on the previously sliced old-fashioned tomatoes. Add a few capers and parmesan to taste.
It's ready !
Enjoy your meal! 🍃✨
Bruschetta Verde: Freshness and crunchiness are there!
For 4 to 6 people
Easy – cheap
Preparation 10 min – Cooking 5 min
INGREDIENTS :
- Toasted country bread
- 200 g of zucchini
- 2 tablespoons lemon juice
- 1 tablespoon of Picholine single-variety organic extra virgin olive oil
- 200 g feta
PREPARATION :
Thinly slice the zucchini with a mandolin and place in a bowl. Add the lemon juice, Picholine single-variety olive oil and season. Mix well.
Soften the feta and spread it on the toast.
Garnish with marinated zucchini ribbons. Serve immediately.
Add a drizzle of olive oil at the end of the recipe for our Picholine Monovarietal Organic Extra Virgin Olive Oil
Our little extra? To be enjoyed with a salad of young shoots as an accompaniment.
Cold pea velouté: Your seasonal ally!
For 4 to 6 people
Easy / Cheap
Preparation 20min – Cooking 15 min
INGREDIENTS :
- 500 g fresh peas
- 100 g olive oil PDO fruity green olive oil
- 1 bunch of mint leaves
- ½ lemon
- Salt pepper
PREPARATION :
Shell the peas, reserving the smallest ones for serving. Keep the pods. For the mousse, cook the shelled peas in boiling salted water for 8 minutes.
Set aside a few cooked peas and blend the rest with the mint leaves and olive oil to obtain a mousse. For the pod velouté, plunge the pods into boiling water for a few seconds, drain and sauté in olive oil.
Blend them for a long time to obtain a very smooth velouté, adding reduced cooking water from the peas to enhance the taste. Pass the preparation through a chinois or a very fine strainer. To serve, place the mousse in the center of the plates.
Season the remaining raw and cooked peas with olive oil and lemon juice. Put the pea velouté in a pitcher and pour it onto the plates at the last second of serving.
Our tip? Enhance this velvety soup with a drizzle of extra virgin olive oil BIO Fruité VERT AOP
Share with us your favorite recipe from this selection or your favorite homemade recipe!
