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500g fettuccine, linguine or pappardelle pasta,¼ cup Moro Frutal Extra Virgin Olive Oil,1 cup fresh or panko breadcrumbs,3 cloves garlic, crushed,grated rind of 1 lemon,1 tablespoon finely chopped parsley,sea salt and freshly ground black pepper, to taste,1/2 cup Moro Frutal Extra Virgin Olive Oil, extra,6 slices pancetta, cut into strips,500g scallops, cleaned,½ cup frozen peas,½ cup white wine,lemon wedges, for serving
Boil pasta in a large pot of salted boiling water until al dente. Meanwhile, to make Pangrattato, heat Moro Frutal Extra Virgin Olive Oil and sauté breadcrumbs with 1 clove crushed garlic until golden and toasted. Combine with lemon rind, parsley and season to taste. Drain pasta, retaining 1 cup of pasta water, and keep warm. Heat 1 tablespoon extra of Moro Frutal Extra Virgin Olive Oil in the pot, add scallops and sear quickly until golden on one side, remove. Sauté pancetta in oil until crisp, then add peas and wine and simmer for 5 minutes. Toss in pasta, scallops and remaining oil until heated through, adding a little pasta water if needed. Season to taste and portion into pasta bowls. Sprinkle with Pangrattato and serve with lemon wedges.
1/3 cup Moro Primero Extra Virgin Olive Oil,1 tablespoon finely chopped continental parsley,1 tablespoon finely chopped chives,1 tablespoon finely chopped dill,1 tablespoon lime or lemon juice,500g sushi-grade salmon fillets, skinned, bones removed,sea salt flakes and freshly cracked black pepper, to taste,1 ½ tablespoons baby capers,80g baby rocket leaves,Crostini, for serving
Mix Moro Primero Extra Virgin Olive Oil, herbs and lemon juice together in a screw-top jar and shake to combine. Finely slice salmon across the grain and arrange on serving plates in an overlapping pattern.
Just before serving, dress rocket with a little Herbed Olive Oil and season to taste. Season salmon with salt and pepper, drizzle with remaining Herbed Olive Oil and garnish with capers and rocket.
Serve with Crostini.
¼ cup Moro Primero Extra Virgin Olive Oil ,grated rind and juice of 1 lemon,1 tablespoon baby capers,1 tablespoon finely chopped parsley,sea salt and freshly ground black pepper, to taste,¼ cup Moro Tradicional Olive Oil,4 salmon fillets,250g steamed green beans,Moro Extra Virgin Olive Oil, for dressing,Garlic Mash, for serving
Combine Moro Primero Extra Virgin Olive Oil together with lemon rind, juice, capers and season to taste. Season salmon fillets and panfry in hot Moro Tradicional Olive Oil for 2 minutes on each side until golden on the outside but still slightly pink in the centre. Dress beans with Moro Extra Virgin Olive Oil and season. Serve Salmon on Garlic Mash drizzled with Caper and Lemon Oil and accompanied with beans.
2 tablespoons Moro Tradicional Olive Oil,250g pearl couscous*,2 cups boiling water,1 teaspoon salt,80g baby spinach leaves,1 roasted capsicum, chopped,1 cup Chermoula or pesto,6 salmon, blue eye or snapper fish fillets, skinned
Heat Moro Tradicional Olive Oil in a heavy based saucepan and sauté couscous for 2 minutes, until lightly toasted. Add boiling water and salt, cover and simmer 10-12 minutes until water is mostly absorbed and couscous is tender. Stir in spinach and capsicum and stand covered for 5 minutes, until spinach has wilted. Allow to cool.
Cut 6 pieces of baking paper into 30cm squares. To make each parcel, line a shallow bowl with a square of baking paper and fill with 1/6 of the couscous mixture. Top with a fish fillet and 2 tablespoons chermoula. Bring corners of paper together and twist tightly to enclose the fish.
Remove the parcel from the bowl and place in a baking dish.
Repeat to make 6 parcels. Bake at 200°C for 15 minutes and serve each parcel on individual plates.
