With great flavor and tradition, Castile and León boasts a culinary culture where meat and quality raw materials are undeniable 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 are an essential part of its gastronomic identity.
One of the most iconic bites of Castilian cuisine is, without a doubt, el torrezno (pork rind), thanks to its irresistible combination of crispy skin and juicy meat. A classic of bars and taverns whose flavor propelled it from traditional cooking to haute cuisine.
Building on this foundation, chef Javier Ruiz wanted to pay homage to the torrezno with this bold and flavorful recipe, which combines the best of two worlds: the taste of Castile and 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... CASTILE AND 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 meat of the torrezno into small cubes and fry until well browned.
- Place an anchovy fillet on each crispy rind and spread the fried torrezno meat over it.
