THE TRAVELING ANCHOVY IN...
Catalonia
Catalan cuisine is one of the richest, most diverse, and most renowned in the country. Its traditional cooking combines ingredients from the sea and mountains, creating recipes that reflect its geography and culture.
Some of its most emblematic dishes include escalivada, esqueixada de bacallà, suquet de peix, Sant Esteve cannelloni, and botifarra con mongetes. We also cannot forget some symbols of its gastronomic identity such as pa amb tomàquet, fuet, crema catalana, or calçots, those tender and sweet onion shoots that are grilled and traditionally eaten with romesco sauce.
It is precisely this local product that inspired chef Javier Ruiz in this new stop of La Anchoa Viajera. With them, he created Calçot Biscuit with Romesco Brandade, a gourmet bite that combines the smoothness of Pujadó Solano cod brandade with the intensity of calçot and the depth of romesco, on a crispy coca bread base.
THE TRAVELING ANCHOVY IN...
CATALONIA
INGREDIENTS
To make this recipe, you need:
- Pujadó Solano Cod Brandade
- Coca bread (you can also use pizza dough if you prefer)
- Romesco sauce
- Calçots
PREPARATION
- Grill the calçots until they are tender and slightly caramelized.
- Prepare the coca bread according to the product instructions, making sure it is very thin and crispy.
- Once the bread is ready, cut it into small, equal-sized portions.
- Now all you have to do is assemble the "biscuit" by spreading a generous layer of Pujadó Solano cod brandade on one piece of bread and adding another piece of bread on top.
- On each portion, place a piece of calçot and add a tear of romesco sauce to provide freshness, flavor, and that characteristic Catalan touch.
