THE TRAVELING ANCHOVY IN...
Castilla y León
With great flavor and tradition, Castilla y León treasures a culinary culture where meat and quality raw materials are undisputed protagonists.
Among its most representative dishes are roast suckling lamb cooked in a wood-fired oven, La Granja beans, Castilian soup, and of course, the famous cured meats and cheeses that form an essential part of its gastronomic identity.
One of the most iconic bites of Castilian cuisine is undoubtedly torrezno, thanks to the irresistible combination of crispy rind and juicy meat. A classic of bars and taverns whose flavor propelled it from traditional cuisine to haute cuisine.
Based on this, chef Javier Ruiz wanted to pay homage to torrezno with this bold and tasty recipe, which brings together the best of two worlds: the flavor of Castilla y León with the character of the Cantabrian Sea: Crispy torrezno with Santoña anchovy. An elegant deconstruction of the traditional torrezno, presented as a gourmet bite or montadito, reinterpreting Castilian tradition.
THE TRAVELING ANCHOVY IN...
Castilla y León
INGREDIENTS
- Pujadó Solano anchovy fillets
- A whole piece of quality torrezno
PREPARATION
- Carefully separate the rind of the torrezno from the lean part.
- Fry the rind in plenty of very hot oil until it puffs up and becomes a crispy base.
- Cut the torrezno meat into small cubes and fry them until golden brown.
- Place an anchovy fillet on each crispy rind and sprinkle the fried torrezno meat on top.
