Some content
Moro Primero Extra Virgin Olive Oil,2 Cloves garlic, crushed,2 x 30cm Pizza bases,2 cups Grated mozzarella or pizza cheese,100g Rocket,Sea salt and freshly ground black pepper, to taste,Moro Gourmet Italian Glaze, for drizzling,12 Thin slices prosciutto,250g Buffalo mozzarella or bocconcini,2 tablespoons Toasted pine nuts
Combine 1/3 cup Moro Primero Extra Virgin Olive Oil with garlic and brush over pizza bases. Sprinkle with mozzarella and bake at 220°C for 10-15 minutes or until cooked and golden. Toss rocket with 2 tablespoons olive oil and season. Drizzle hot pizzas with Moro Gourmet Italian Glaze, top with prosciutto, torn buffalo mozzarella and rocket. Drizzle with extra Moro Gourmet Italian Glaze and sprinkle with pine nuts and pepper.
Tip: To toast pine nuts, heat 1 tablespoon Moro Olive Oil in a fry pan and fry pine nuts until
golden. Drain on absorbent paper
1 kg Pink skinned baby potatoes,½ cup Moro Frutal Extra Virgin Olive Oil,2 tablespoons Seeded mustard,100g Mixed lettuce leaves,2 Spring onions, chopped,200g Smoked salmon,1 tablespoon Capers,2 tablespoons Fresh dill sprigs,Freshly ground black pepper, to taste
Cook potatoes in a large saucepan of boiling salted water for 15 minutes until tender. Combine Moro Frutal Extra Virgin Olive Oil and mustard together to make a dressing. Cut warm potatoes in half, toss with half the dressing. Arrange the lettuce, potatoes, spring onions and smoked salmon on a platter. Drizzle with remaining dressing, sprinkle with capers, dill and black pepper.
2 kg potatoes, peeled and cut into quarters,2 tablespoons Moro Tradicional Olive Oil,1 red onion, cut into slivers,2 cloves garlic, crushed,2 tablespoons Moro White Wine Vinegar,700g bottle Val Verde Tomato Passata,sea salt, to taste,Tabasco sauce, to taste,Moro Delicado Light Taste Olive Oil, for deep frying,aioli or mayonnaise, for drizzling,2 tablespoons continental parsley leaves, for garnish
Bring potatoes to the boil in a large pot of salted water and boil for 10 minutes until tender. Drain. Heat Moro Tradicional Olive Oil in a saucepan and sauté onion and garlic until softened. Add Moro White Wine Vinegar and Val Verde Tomato Passata and simmer until reduced by half. Season with salt and Tabasco to taste. Just before serving, deep fry potatoes in Moro Delicado Light Taste Olive Oil until golden brown and drain on absorbent paper. Drizzle with tomato sauce and aioli, and sprinkle with parsley. Serve with wooden skewers as a pass around or bar snack.
