Eduard Xatruch – Restaurant Compartir, Cadaqués. The earthy flavour of black truffle works perfectly with the right amount of sesame. It’s important to get the measure of sesame just right, and Sesame CAVIAROLI allows us to do just that. It also ensures that the oyster’s flavour comes through. A perfect trio. Ingredients (serves 4) For […]
Eduard Xatruch – Restaurant Compartir, Cadaqués. The combination of chocolate and olive oil works perfectly. CAVIAROLI lets us team the intense taste of chocolate with Picual virgin olive oil in one single bite. This recipe shows us how to make liquid-centre chocolates crowned with Picual CAVIAROLI. Ingredients (serves 4) For the liquid centre90 g milk […]
From Chef Wilo Benet and his Restaurant Pikayo, A new take on the Burrata, its a mix of Pata Negra Loin, Burrata, Tomato, Calamata Olives Tappenade, Toast and of Course Caviaroli Olive Oil Spheres. Recipe is as follows: 5 paper thin slices of Pata Negra Iberico Loin 1 Tbsp. of Calamata Olive Puree Two pinches of Micro […]
From Chef Wilo Benet of Restaurant Pikayo in San Juan Puerto Rico, comes this beautiful dish of Burrata with English Pea and Mint Puree, Caviaroli and Balsamico Spheres.
Chef/Owner Doug Ferriman of Boston Based Crazy Dough’s Pizza-Burrata cheese, Caviaroli,Roasted Tomatoes, Balsamic Glazed Pizza