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Hake Medallions in La Chinata Ripe Fruity Blend

Maria Sofia Martin of the Blog "Mil Ideas Mil Proyectos" presents us with the succulent gastronomic creation of "Sicilian Hake Medallions”, for whose elaboration he has used the Ripe Fruity Blend from La Chinata, a variety of extra virgin olive oil made from Manzanilla Cacereña and Carrasqueña olives. In addition, in its preparation it uses black olives, capers, onion, lemon, salt, pepper, basil, crushed tomato and breadcrumbs.

Regarding the recipe, its creator comments that "it will not go unnoticed and you will surely repeat it, I have already told you that since I discovered the hake medallions, it is something that does not usually fail in my freezer and now we go with the recipe".

More information at: http://milideasmilproyectos.blogspot.com.es/2012/10/medallones-de-merluza-la-siciliana.html

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