Castilla-La Mancha boasts one of Spain's most traditional cuisines. Heir to the rural character of the Manchegan larder, its gastronomy stands out for the use of humble ingredients that transform into intense and memorable dishes.
Among the most representative are pisto manchego, gazpacho pastor, ajoarriero, and the famous Manchego cheese. But without a doubt, one of the region's emblems is cod, the star of many recipes such as atascaburras or tiznao, two dishes born from peasant ingenuity and the utilization of basic ingredients.
Today, chef Javier Ruiz proposes 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
TIZNAO TACO WITH BRANDADE
INGREDIENTS
To make this recipe you need:
- Pujadó Solano Cod Brandade
- Red pepper
- Tomato sauce
PREPARATION
- Roast the red pepper until it is tender and its skin peels off easily.
- Peel and clean the pepper, and cut it into rectangular strips to form a taco shape.
- Fill each strip with a small portion of cod brandade.
- Finish by adding a teaspoon of tomato sauce on top.
- Let it cool slightly to serve warm.
FALSE ATASCABURRAS YOLK
INGREDIENTS
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 with the help of a syringe without damaging it.
- Delicately fill the yolk with the lightened brandade.
