THE TRAVELING ANCHOVY IN...
Andalusia
Andalusian gastronomy is characterized by the richness of its flavors and the diversity of its products, reflecting a history marked by the fusion of cultures. In Andalusia, typical dishes include Andalusian gazpacho, a cold soup of tomato and other vegetables that is perfect for hot summer days, and Cordovan salmorejo, a thicker version of gazpacho served with hard-boiled egg and ham. Fried fish, known as "pescaíto frito," is another classic of the region, where fresh fish is battered and fried until it is crispy and golden. In addition, the fortified wines of Jerez, such as fino and manzanilla, offer a perfect pairing to highlight the intense flavor and smooth texture of our anchovies.
Today, we join chef Javier Ruiz to present a recipe that fuses the best of Andalusian gastronomy with the intense flavor of Cantabrian anchovies: Salmorejo lasagna with Cantabrian anchovies, a unique culinary experience that will surprise everyone.
THE TRAVELING ANCHOVY IN...
Andalusia
INGREDIENTS
To make this recipe you need:
- Pujadó Solano marinated anchovies
- Salmorejo
- Vegetable gelatin
- Lettuce
- Piparra
PREPARATION
- Mix the salmorejo with the correct proportion of gelatin, following the instructions on the vegetable gelatin package.
Once the desired consistency is achieved, cut into rectangular layers. - Alternate layers of anchovies and gelatin, creating a "lasagna" effect.
- Finely slice the lettuce and piparra and place them on top of the last lasagna layer.
