BOM PETISCO OREGANO WITH SAUTÉED POTATOES, BACON AND TOASTED BROCCOLI
4 x 120 g Bom Petisco Extra Virgin Olive Oil with Oregano
300 g potato
100 g small onion
1 bay leaf
80 g laminated bacon
20 g garlic
400 g broccoli
0,5 dl Extra Virgin Olive Oil
Fleur de sel
Cook the onion and the potatoes with skin in water seasoned with salt and rosemary. Peel the potatoes and sauté them with the boiled onion, bacon, garlic and bay leaf in olive oil.
Blanch the broccoli in boiling water seasoned with salt, cool immediately in water and ice, drain well and toast in a non-stick frying pan. Wrap the broccoli with the potato.
Perfume with coriander and finish with Bom Petisco Extra Virgin Olive Oil with Oregano.