Pesto Mediterranean

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Seitan meatballs with spaghetti.

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Seitan meatballs with spaghetti and Pesto Mediterraneo

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Ingredients

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For 4 servings:

500 g of seitan.

1 white onion, chopped

3/4 teaspoon of iodized salt

1/4 teaspoon of pepper

1/3 cup of bread crumbs

3 cups of spaghetti noodles.

1 bottle of Pesto Mediterraneo

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Preparation

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For the meatballs:

Combine all the ingredients in a bowl. Mix well.
Form balls and reserve in the cooler.
When it is firm to handle, remove from the cooler.
Heat 1 inch of oil in a pan.
Fry each meatball on all sides.
Drain excess oil on paper towels and set aside.

For spaghetti:

Add a little oil in a pot with water.
When it starts to boil add the spaghetti and wait 10 minutes for cooking.
Remove from the pot with a drainer and let the rest of the water drop.

To place:

Arrange the spaghetti noodles on a plate.
Pour the Pesto Mediterraneo over the noodles.
Garnish with chopped parsley.
Serve immediately.

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Toast with pesto and cod with garlic sauce:

Cod and garlic sauce toast with Mediterranean Pesto

Ingredients

1 pot of Pesto Mediterraneo

4 or 5 slices of village bread

1 egg

1 clove garlic

Olive oil

200 g of desalted cod

Preparation

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Toast the slices of bread in the grill or in a toaster.
Prepare a thick mayonnaise with the egg, garlic and oil.
Crumble the cod and mix it with the Pesto Mediterraneo; spread it on slices of bread, cover it with a thin layer of garlic sauce and leave it to bake until golden brown.

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Volcano of puff pastry stuffed with pesto

Puff pastry volcano filled with Pesto Mediterraneo

Ingredients

1 pot of Pesto Mediterraneo

2 puff pastry sheets

Preparation

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We make the shape of the volcanoes, for this we stretch the puff pastry plate, prepare a baking tray and cover it with greaseproof paper. We cut circles with a glass, three circles for each voluban we want to make.
After the three circles, we leave it as it is, and in the others with the help of another smaller glass for example, we make another circle in each one.
Once the puff pastry circles are pasted with a little beaten egg, we puncture the bottom well with a fork, we paint everything with the egg that we have used to paste and baked until they are brown and have risen, about 15 min. at 180º.
When they are a bit warm, we throw some grated cheese in the bottom (if you do not like it you can do without it), then the Pesto Mediterraneo and above chips of serrano ham.

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Meatloaf with pesto.

Meatloaf with pesto mediterraneo

Ingredients

1 pot of Pesto Mediterraneo
1 calf cheek
1 glass of Pedro Ximenez
1 glass of chicken broth
Flour to coat the cheek pieces
2 puff pastry sheets

Preparation

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Cut the cheeks into not very large pieces, season them and coat in flour removing the excess.
In a pan with a little oil we brown the pieces, take them to a dish and reserve. Add the glass of Pedro Ximenez to the pan and we turn with a wooden spoon to remove the juices that have been left from the meat.
In a large saucepan add the Pesto Mediterraneo, the chunks of the cheek, the Pedro Ximenez from the pan, the chicken broth, add the salt and let it simmer for 3 or 4 hours, or in an express pot (that's what I did) ) about 30 minutes.
In a glass bowl we put a base of puff pastry and fill with the pesto and chunks of cheek. Then cover with another sheet of puff pastry and place in the preheated oven at 220 º until the puff pastry is browned.

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Egg pesto.

Egg with pesto mediterraneo

Ingredients

1 pot of Pesto Mediterraneo

Optional (Add minced meat)

Preparation

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If there are simple and high quality food recipes, pesto with egg is one of them.

It provides us with all the flavor of the vegetables and their energetic contribution, making it an unmistakable plant.

To make it, you will only have to use a circular mold where we will introduce the unitary portion that we want to eat with pesto.
Fry an egg in plenty of oil and place on top of the pesto.
Remove the mold and the plate will be ready to serve and enjoy.

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