Recipes

4 Servings
  1 lb tagliatelle
  ½ lb Cherry tomatoes
  0.3 oz fresh basil
  1 clove of garlic
  1 onion
  15 prawns, shelled
  1 lemon

Mince onion and garlic and gently sauté in olive oil over low heat. Halve cherry tomatoes and add to the pan, simmer until tomatoes are soft but not falling apart.
Shell and devein prawns, sauté over low heat in olive oil (app. 1 min), add tomatoes. Cook the noodles in plenty of salted water until al dente.
Add the cooked noodles and a little of the water they were cooked in to the tomatoes, let simmer for app. 1 minute. Season to taste with olive oil, salt, finely chopped basil, a little fresh chili may be added if you like.

Manuel's tips:
To season prawns and fish use high quality sea salt, Fleur de Sel (salt flakes).
A fruity, intensive olive oil will enhance the flavor of noodle dishes with fish.
Always generously salt the water for the noodles.

4 Servings
   7 oz dark couverture (chocolate coating)
   5 oz mild olive oil
  3 egg yokes
  4 oz sugar
  3 egg whites
  7 oz heavy cream, whipped
  2 tsp confectioner's sugar
  Juice of half a lemon
  App. 5 oz wild berries, strawberries

Melt couverture in a double boiler. Stirring constantly, slowly add the olive oil to the chocolate. Cream together egg yokes and half of the sugar (2 oz), whip remaining sugar and egg whites until frothy.
Gently fold both mixtures into the chocolate/oil mixture, and then fold in the whipped cream.
Distribute into prepared glasses or bowl and chill (at least 8 hours), so the aroma of the olive oil has time to develop.
Marinate the berries with lemon juice and confectioner's sugar just before serving the mousse.