THE TRAVELING ANCHOVY IN...
Castilla-La Mancha
Castilla-La Mancha boasts one of Spain's most traditional cuisines. Inheriting the rural character of the Manchego pantry, its gastronomy stands out for its use of humble ingredients transformed into intense and memorable dishes.
Among the most representative are pisto manchego, gazpacho pastor, ajoarriero, and the famous Manchego cheese. But undoubtedly, one of the region's emblems is cod, which stars in many recipes such as atascaburras and tiznao, two dishes born from rural ingenuity and the resourceful use of basic ingredients.
Today, Chef Javier Ruiz offers a reinterpretation of these two traditional recipes through two sophisticated versions, made with our Pujadó Solano Cod Brandade: "Tiznao Taco with Brandade" and "False Atascaburras Yolk".
THE TRAVELING ANCHOVY IN...
CASTILLA-LA MANCHA
INGREDIENTS FOR THE TIZNAO TACO WITH BRANDADE
To make this recipe you need:
- Pujadó Solano Cod Brandade
- Red pepper
- Tomato sauce
PREPARATION
- Roast the red pepper until tender and its skin peels off easily.
- Peel and clean the pepper, and cut it into rectangular strips, like a taco.
- Fill each strip with a small portion of cod brandade.
- Finish by adding a teaspoon of tomato sauce on top.
- Let it cool to serve warm.
INGREDIENTS FOR THE FALSE ATASCABURRAS YOLK
To make this recipe you need:
- Pujadó Solano Cod Brandade
- Egg
- Walnut
PREPARATION
- Lighten the brandade with a little liquid cream to achieve a smoother texture.
- Carefully separate the yolk from the white of a raw egg.
- Empty the inside of the yolk using a syringe without damaging it.
- Delicately fill the yolk with the lightened brandade.
